I. Some definitions of food additives

Acidity regulator: A substance used to maintain or alter the pH of a food;

Anti-caking agent: A substance used to prevent agglomeration of particles or powdered foods from agglomeration and to keep them loose or free flowing;

Defoamer: a substance that reduces surface tension during food processing and eliminates foaming;

Antioxidant: A substance that prevents or delays the oxidative decomposition and deterioration of oil or food ingredients and improves the stability of food;

Bleach: A substance that destroys or inhibits the color development of foods, causes them to fade, or protects foods from browning;

a leavening agent: added during food processing to enable the product to initiate the formation of a dense porous structure, thereby rendering the article bulky, soft or crispy;

Coloring agent: A substance that imparts color to a food product and improves the color of the food;

Color-protecting agent: a substance that can react with coloring substances in meat and meat products so as not to be decomposed or destroyed during food processing and preservation, and exhibits good color;

Enzyme preparation: directly extracted from edible or non-edible parts of animals or plants, or obtained by fermentation or extraction of traditional or genetically modified microorganisms (including but not limited to bacteria, actinomycetes, fungal species), Food processing, biological products with special catalytic functions;

Membrane agent: a substance applied to the appearance of food to protect the quality, keep fresh, glaze, and prevent evaporation of water;

Moisture retaining agent: a substance that helps to retain moisture in a food;

Preservative: A substance that prevents food spoilage and prolongs the shelf life of food;

Stabilizers and coagulants: substances that stabilize the structure of the food or keep the structure of the food unchanged and enhance the viscous solids;

Sweetener: A substance that imparts sweetness to food;

Thickener: It can improve the viscosity of food or form a gel, thereby changing the physical properties of food, imparting moisture to the food, suitable mouthfeel, and emulsification, stability or suspension of the substance;

Food flavoring: A substance that can be used to formulate food flavors and to enhance the flavor of foods;

Processing aids for the food industry: Various substances that contribute to the smooth processing of food processing, regardless of the food itself. Such as filtration, clarification, adsorption, demoulding, decolorization, peeling, solvent extraction, etc.

Second, the principle of use of food additives

1. When using food additives, the following basic requirements should be met:

a) should not cause any health hazard to the human body;

b) should not cover up food spoilage;

c) should not cover up the quality defects in the food itself or in the processing or use food additives for the purpose of doping, adulteration or forgery;

d) should not reduce the nutritional value of the food itself;

e) Minimize the amount of food used in the food while achieving the desired results.

2. Food additives can be used in the following cases:

a) maintain or enhance the nutritional value of the food itself;

b) as an essential ingredient or ingredient for certain special dietary foods;

c) improve the quality and stability of foods and improve their sensory properties;

d) Facilitate the production, processing, packaging, transportation or storage of food.

3, bring in the principle

1) Food additives can be brought into food by food ingredients (including food additives) under the following conditions:

a) According to this standard, the food additive is allowed in food ingredients;

b) the amount of the additive in the food ingredient should not exceed the maximum allowable amount;

c) these ingredients should be used under normal production process conditions and the level of the additive in the food should not exceed the level brought into by the ingredients;

d) The amount of this additive brought into the food by the ingredient should be significantly lower than the level normally required to add it directly to the food.

2) When a food ingredient is used as a raw material for a specific end product, additives approved for the above specific end product are allowed to be added to these food ingredients, and the amount of the additive in the final product should meet the requirements of this standard. The food ingredient should be clearly indicated on the label of the particular food ingredient for the production of the particular food product described above.