9 news food additives in China - food tech news in Asia

On July 26th, 2021, the National Health Commission of the People’s Republic of China approved 9 new food additives (new enzymes for the food industry) such as 4-α-glycosyltransferase.

The U.S. Food and Drug Administration, the French Food Safety Authority, and the Danish Veterinary and Food Administration allow these 9 new food additives to be used as enzyme preparations in the food industry. The detailed information is as follows:

  1. 4-α-glycosyltransferase: The application of 4-α-glycosyltransferase sourced from Aeribacillus pallidus as a new enzyme preparation for the food industry. 4-α-glycosyltransferase can inhibit the aging of starch.
  2. α-amylase: The application of α-amylase sourced from Aspergillus niger as a new enzyme preparation for the food industry. α-amylase catalyzes the hydrolysis of starch and improves the saccharification speed.
  3. Polygalacturonase: The application of Polygalacturonase sourced from Trichoderma reesei as a new enzyme preparation for the food industry. Polygalacturonase is used as an enzyme preparation in food to catalyze the hydrolysis of polygalacturonic acid chain.
  4. Pectinesterase: The application of Pectinesterase sourced from Trichoderma reesei as a new enzyme preparation for the food industry. Pectinesterase catalyzes the hydrolysis of pectin molecules to produce pectinic acid.
  5. Phosphoinositide Phospholipase C: The application of Phosphoinositide Phospholipase C sourced from Bacillus licheniformis as a new enzyme preparation for the food industry; it catalyzes the hydrolysis of glycerol phospholipids and is used for oil degumming.
  6. Phospholipase C: The application of Phospholipase C sourced from Bacillus licheniformis as a new enzyme preparation for the food industry; it catalyzes the hydrolysis of glycerol phospholipids and is used for oil degumming.
  7. Xylanase: The application of Xylanase sourced from Trichoderma reesei as a new enzyme preparation for the food industry; it catalyzes the hydrolysis of xylan.
  8. Glucoamylase: The application of Glucoamylase sourced from Aspergillus niger as a new enzyme preparation for the food industry; it catalyzes the hydrolysis of starch and improves the saccharification speed.
  9. Lipase: The application of Lipase sourced from Trichoderma reesei as a new enzyme preparation for the food industry; it catalyzes the hydrolysis of lipids.

The quality specifications of these 9 new food additives shall comply with the National Food Safety Standard – Food Additives – Enzyme Preparation for the food industry (GB 1886.174).

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