Comparison of the standard text of 'National Food Safety Standards for the Use of Food Additives' GB 2760-2024 and GB 2760-2014

On March 12, 2024, the National Health Commission issued the 'National Food Safety Standards for the Use of Food Additives' (GB 2760-2024), which will be implemented on February 8, 2025.Food Partner Network has compared and analyzed the 2024 version of GB 2760 with the 2014 version and the supplementary announcements incorporated into the new version of the standard. The following outlines the overall changes in the 2024 version of GB 2760 compared with the 2014 version and the main changes in each schedule for related foods. Corporate reference.

In order to facilitate the inquiry of standard users, GB 2760-2024 has included the food additive varieties and usage regulations approved by the National Health Commission in the form of announcements since the implementation of GB 2760-2014, as of the National Health Commission Announcement No. 5 in 2023.

(1) Revise the definition of food additives, adding the content of nutritional fortifiers to the definition, and clarifying that the use of nutritional fortifiers should comply with the 'National Food Safety Standard for the Use of Food Nutritional Fortifiers' (GB14880) and related regulations.

(2) Revise the definitions of INS and CNS, and clearly stated that when the CAC's INS number changes, the CAC's INS number shall prevail.

(3) Modification of '4 Food Classification System':Delete the content 'If a food additive is allowed to be used in a certain food category, it is allowed to be used in all categories of food under that category, unless otherwise specified' and reflect it in A.3 of Appendix A. .

(4) Added'8 Functional Categories of Food Additives''9 Index of Food Additive Usage Regulations in Appendix A''10 Nutritional Enhancers''11 Base Agent Substances in Gum-based Candies' Contents.

(1) Modify the query method for food additive use regulations in Appendix A.The contents of Table A.3 in the 2014 version of the standard are reflected in Table A.1 and Table A.2, and the original Table A.2 is merged into Table A.1. Table A.2 in the 2024 version of the standard stipulates Table A.1 The food category corresponding to the excepted food number.

(2) Revise the regulations on the use of food additives.The inheritance principle is further clarified and the description of the principle that the sum of colorants, preservatives, and antioxidants of the same color does not exceed 1 is improved, and the substantive requirements remain unchanged.

The 2024 version of the standard stipulates that 'the food additives listed in Table A.1 should be used according to the specified use scope and maximum usage amount.'If a food additive is allowed to be used in a certain food category, it is allowed to be used in all categories of food under that category, unless otherwise specified.If the maximum usage amount of the same food additive in a lower-level food category is inconsistent with that in a higher-level food category, the regulations of the lower-level food category should be followed.'

(1) Revise some food additive varieties and/or usage regulations.Deleted sunflower red, dense yellow, jujube color, 2,4-dichlorophenoxyacetic acid, sea gum, azocarboxamide; deleted the regulations on the use of preservatives in canned foods, involving ε-polylysine Hydrochloride, nisin, sorbic acid and its potassium salt, and stable chlorine dioxide; delete glacial acetic acid in vinegar, natamycin in fruit and vegetable juices, β-carotene and diacetyl tartaric acid in distilled wine Regulations on the use of monoglycerides, talc in herbal fruits and plums, and polyoxyethylene xylitol anhydride monostearate in '16.07 Others (Fermentation Process)';

(2) Modified the usage requirements of some food additives.Increased the total amount requirements for aspartame, acesulfame potassium, and aspartame, acesulfame, etc. when used together in the same food category; improved liquid beverages and corresponding solid beverage foods in the beverage category For the corresponding relationship between the use of additives, the remark is modified to 'In the ready-to-drink state, the corresponding solid beverage usage increases according to the dilution factor.'The regulations on the use of sulfur dioxide, dehydroacetic acid and their sodium salts in some food categories have been revised; some food categories classified as 'other categories' in the original standards have been reclassified, and the corresponding food categories have been adjusted Regulations on the use of additives, etc.;

(3) Modified the basic information of some food additives.For example, the Chinese name and Chinese code (CNS number) of food additives such as benzoic acid and its sodium salt have been modified; the English name and international code (INS number) of food additives such as Advanthine have been modified.

Table A.2 of the 2024 version is the food category corresponding to the exceptional food number in Table A.1. Compared with Table A.3 of the 2014 version of GB2760, its main changes are as follows:

(1) Revise food category names:For example, 'sterilized milk' is revised to 'sterilized milk and high-temperature sterilized milk', and 'high-temperature sterilized milk' is added under this category; 'white sugar and white sugar products (such as white sugar, cotton White sugar, rock sugar, cube sugar, etc.) 'is revised to 'white sugar and white sugar products, soft white sugar, brown sugar, born sugar', and the original brown sugar and born sugar of 11.01.02 are integrated into 11.01.01.The words 'etc.' are deleted, indicating that except those listed in the name of 11.01.01, all others are transferred to 'other sugar' in the category of 11.01.02.

(2) Subdivide some food categories:For example, in the 2014 edition, the major category '02.01 (Basically non-water-containing fats and oils)' was revised to a subcategory of 02.01, '02.01.01.01 (vegetable oil), 02.01.01.02 (hydrogenated vegetable oil), 02.01.02 (animal fats and oils (including animal fats and oils)). Lard, butter, fish oil and other animal fats, etc.), 02.01.03 (anhydrous butter, anhydrous milk fat)'.

(1) Revise the principles for the use of food spices and essences.Further clarify the requirements for the use of food spices with other food additive functions or other food uses, which should be formulated into food flavors for food flavoring.Such as: benzoic acid, cinnamic aldehyde, guarana extract, sodium diacetate (also known as sodium diacetate), disodium succinate, tricalcium phosphate, amino acids, etc.

Table B.1 of the 2024 version is a list of foods that are not allowed to add food spices and flavors. Compared with the 2014 version of GB 2760, the main changes are as follows:

(1) Revise food category names:'Sterilized milk' is revised to 'sterilized milk and high-temperature sterilized milk', and 'high-temperature sterilized milk' is added under this category;

(2) New food categories:Add the category '13.02 Supplementary Food for Infants and Young Children', and further clearly prohibit the use of flavors and fragrances in 'Supplementary Food for Infants and Young Children' by adding new food categories.

Some food spice varieties have been modified and improved.The list of food spices in Table B.2 and Table B.3 has been sorted out and the following adjustments have been made:

(1) Several spice varieties have been deleted.Delete cumin oil, fenugreek, roselle, pomegranate juice concentrate, corn silk, 3-acetyl-2,5-dimethylthiophene, and aminoacetic acid (hydroxyacetonitrile method).Among them, cumin oil and fenugreek have become spices, roselle, pomegranate juice concentrate, and corn silk have become common foods, and 3-acetyl-2,5-dimethylthiophene is no longer used in the industry.

(2) African arrowroot extract is adjusted from synthetic flavors to natural flavors.

(3) Anethole and phloretin were adjusted from natural flavors to synthetic flavors.

(4) The Chinese and English names, FEMA numbers, and codes of multiple spices that have been modified or added.For example: Glucosyl steviol glycoside, African arrowroot extract, 6-methyloctanal, vanillyl alcohol, 4-decenoic acid, etc.

Table C.1 of the 2024 version is a list of processing aids that can be used in various food processing processes and the residue amount does not need to be limited (excluding enzyme preparations). Table C.2 is a list of processing aids that need to specify functions and scope of use. (excluding enzyme preparations), compared to the 2014 version of GB 2760, the main changes are as follows:

(1) Clarify the scope of use of hydrogen peroxide.Hydrogen peroxide is deleted from Table C.1 and included in Table C.2, and its functions are specified as 'desulfurizer, decolorizing agent, and iodine removal agent', and its scope of use is 'starch sugar and starch processing technology, Oil processing technology, seaweed processing technology, collagen casing processing technology, whey powder and whey protein powder processing technology'.

(2) Five processing aid varieties including 1,2-dichloroethane, mineral oil, ammonium phosphate, ascorbic acid and sodium ascorbate were deleted.According to the latest evaluation results of JECFA, and with reference to the regulations of the United States and the European Union, the varieties and usage regulations of 1,2-dichloroethane have been deleted.Integrate regulations for the use of mineral oils with those for white oil (liquid paraffin).Integrate ammonium phosphate use regulations with diammonium hydrogen phosphate and ammonium dihydrogen phosphate.Ascorbic acid and sodium ascorbate are included in Appendix A for regulation.

(3) Revise the functions and scope of use of some processing aids.For example, the requirement that β-cyclodextrin be used in pasteurized milk and sterilized milk is deleted; the requirement that ion exchange resin be used in sugar processing technology is added; the 'coating agent' in the function of white oil (liquid paraffin) is deleted ' function, added 'anti-adhesive agent' function.

(4) The regulations for the use of defoaming agents have been unified and standardized.Delete the defoaming agent function of propylene glycol and Tween in Table A.1, add defoaming agent to the function of propylene glycol in Table C.2, delete the use of Tween in soy products in Table A.1 It is stipulated that 'soy products (maximum usage is 0.05g/kg, the maximum usage is based on the usage of soybeans per kilogram)' is added to the usage range of Tweens in Table C.2.

(5) Revise the Chinese and English name descriptions of some processing aids.For example, nitrogen is changed to 'nitrogen (liquid nitrogen)', No. 6 light gasoline (vegetable oil extraction solvent) is changed to 'vegetable oil extraction solvent', and plant activated carbon (rice husk activated carbon) is changed to 'plant activated carbon ( Rice husk source)'.

Table C.3 of the 2024 version is a list of enzyme preparations for food and their sources. Compared with the 2014 version of GB 2760, the main changes are as follows:

(1) Added 1 new enzyme preparation.Added 'Pullulanase, source is Trichodermareesei, donor is Aspergillusnishimurae'.

(2) Delete 1 enzyme preparation.Deleted 'Lysophospholipase (lecithinase B), source is Trichoderma reesei, and the consortium is Aspergillus nishimurae'.

(3) Revise the Chinese and English names of some enzyme preparations.For example, fructosyltransferase (also known as β-fructosyltransferase) is changed to 'sucrose 1-fructosyltransferase (also known as fructosyltransferase)', and cellobiase is changed to 'β-glucosidase' (also known as cellobiase)', pectine esterase was changed to 'pectine esterase (pectin methylesterase)', and glucose isomerase was changed to 'glucose isomerase (wooden sugar isomerase)'.

(4) Revise the sources of some enzyme preparations or donor names and descriptions of donors.

(1) In Appendix DincreasedThe number of nutritional supplements is D.16, and the definition of nutritional supplements is added according to the provisions of GB 14880.

(2) According to the definition of food spices in GB 30616-2020, D.21The definition of food spices is revised to'Substances added to food products to produce, modify or enhance aroma'.

In order to make the description of food classification more scientific and reasonable, the description of some food categories has been further standardized. The main changes in Table E.1 are as follows:

Table E.1 of the 2024 version is the food classification system. Compared with the 2014 version of GB 2760, its main changes are as follows:

(1) 7 new food categories have been added.Add other categories to the related food categories, such as 06.03.02.06 other wheat flour products (such as gluten, etc.), 06.05.02.05 other starch products (such as jelly, etc.), 06.12 other grain products, 08.02.03 meatballs, 08.02. 04 Other prepared meat products, 12.10.03.05 Other liquid compound seasonings; added 16.05 bacterial strain preparations for food processing (except 16.04).

(2) In order to be consistent with the national food safety standards of related food products, some food categories have been modified.Delete 12.03.01 Brewing Vinegar, 12.03.02 Preparing Vinegar, 12.04.01 Brewing Soy Sauce, 12.04.02 Preparing Soy Sauce, 12.05.01 Brewing Sauce, and classify Preparing Soy Sauce and Preparing Vinegar into 12.10.03 Liquid Compound Seasoning; Delete 12.05.02 Preparation Sauce, classify it into 12.10.02 Semi-solid Compound Seasoning, and change the name of the major category 12.05 Food Category to 'Brewing Sauce'.And the corresponding regulations on the use of food additives will be modified.

(3) Adjust some food categories.For example: 'High temperature sterilized milk' was added to the 1.01 classification; the food classification of candied fruits was modified; the classification of sugar and sauces was adjusted; the food classification of semi-sparkling wine was deleted; the original 08.03.07.03 preserved meat category was adjusted to 08.03.02'Smoked, roasted and grilled meats (bacon, barbecued pork, roast duck, preserved meat, etc.); change the name of the 09.02.03 category from 'frozen surimi products (including fish balls, etc.) to'frozen Aquatic minced meat and its products (including frozen pill products, etc.)';

(4) Revise some food classification numbers.The food classification number of 'batter (such as batter for fish and poultry), breading flour, and frying flour' will be adjusted from '06.03.02.04' to '06.11'.