GB 2760-2024 PDF in English
GB 2760-2024 (GB2760-2024) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 2760-2024 | English | 3595 |
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National Food Safety Standards--Food Additives--Usage Standards
| Valid |
| GB 2760-2014 | English | 505 |
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National Food Safety Standard Food Additive Usage Standard
| Valid |
| GB 2760-2011 | English | RFQ |
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5 days
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National Food Safety Standards for Uses of Food Additives
| Obsolete |
| GB 2760-2007 | English | RFQ |
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3 days
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Hygienic standards for uses of food additives
| Obsolete |
| GB 2760-1996 | English | RFQ |
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14 days
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Hygienic standards for uses of food additives
| Obsolete |
| GB 2760-1986 | English | 519 |
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4 days
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Hygienic standards for food additive in use
| Obsolete |
Standards related to (historical): GB 2760-2024
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GB 2760-2024: PDF in English GB 2760-2024
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Food additive - Standard for
use
ISSUED ON: FEBRUARY 08, 2024
IMPLEMENTED ON: FEBRUARY 08, 2025
Issued by: National Health Commission of PRC;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Terms and definitions ... 5
3 Principles for the use of food additives ... 6
4 Food classification system ... 7
5 Provisions on the use of food additives... 7
6 Food spices ... 7
7 Processing aids for the food industry ... 7
8 Functional categories of food additives ... 7
9 Index of food additive use requirements in Appendix A ... 8
10 Nutritional supplements ... 8
11 Base ingredients in gum-based candies ... 8
Appendix A Requirements on the use of food additives ... 9
Appendix B Provisions on the use of food spices ... 184
Appendix C Provisions on the use of processing aids for the food industry ... 260
Appendix D Food additive functional categories ... 275
Appendix E Food classification system ... 277
Appendix F Index of food additive use requirements in Appendix A ... 288
Foreword
This standard replaces GB 2760-2014 "National food safety standard - Food additive -
Standard for use".
Compared with GB 2760-2014, the main changes in this standard are as follows:
- ADD the Announcement No.1 in 2015, Announcement No.8 in 2016,
Announcement No.9 in 2016, Announcement No.14 in 2016, Announcement No.1
in 2017, Announcement No.3 in 2017, Announcement No.8, 2017, Announcement
No.10 in 2017, Announcement No.13 in 2017, Announcement No.2 in 2018,
Announcement No.8 in 2018, Announcement No.2 in 2019, Announcement No.4
in 2019, Announcement No.6 in 2019, Announcement No.4 in 2020,
Announcement No.6 in 2020, Announcement No.8 in 2020, Announcement No.9
in 2020, Announcement No.2 in 2021, Announcement No.5 in 2021,
Announcement No.6 in 2021, Announcement No.9 in 2021, Announcement No.1
in 2022, Announcement No.2 in 2022, Announcement No.5 in 2022,
Announcement No.1 in 2023, Announcement No.3 in 2023, Announcement No.5
in 2023 of National Health Commission (formerly National Health and Family
Planning Commission) on the food additives.
- MODIFY the relevant content of the text:
a) MODIFY the definition of food additives in 2.1, adding the nutritional
supplements;
b) MERGE the 2.5 "International Numbering System (INS)" and 2.6 "Chinese
Numbering System (CNS)" in the original standard, into 2.5 "Food additive
code", modifying its definition and description;
c) DELETE that "If a food additive is allowed to be applied to a certain food
category, it is allowed to be applied to all categories of food under that category,
unless otherwise specified" in Chapter 4 "Food classification system" in the
original standard, reflecting it in A.3 in Appendix A;
d) ADD Chapter 8 "Functional categories of food additives" and Chapter 9 "Index
of food additive use provisions in Appendix A".
- MODIFY the requirements on the use of food additives in Appendix A:
a) MODIFY the English names, INS numbers, CNS numbers of some food
additives;
b) MODIFY the query method for food additive use requirements in Appendix A,
reflecting the contents of Table A.3 in Tables A.1 and A.2, merging the original
Table A.2 into Table A.1;
National food safety standard - Food additive - Standard for
use
1 Scope
This standard stipulates the principles for the use of food additives, the types of food
additives allowed to be used, the scope of use and the maximum usage amount or
residue amount.
2 Terms and definitions
2.1 Food additives
Synthetic or natural substances added to food, in order to improve the quality, color,
aroma, taste of food, as well as for the needs of antisepsis, preservation, processing
technology. Flavors for food, base substances in gum-based candies, processing aids
for the food industry, nutritional supplements are also included.
2.2 Maximum usage
The maximum addition amount allowed when using food additives.
2.3 Maximum residue level
The allowable residue level of a food additive or its decomposition products in the final
food.
2.4 Processing aids for food industry
The various substances that ensure the smooth progress of food processing have nothing
to do with the food itself, such as filtration aid, clarification, adsorption, demoulding,
decolorization, peeling, extraction solvent, nutrients for fermentation, etc.
2.5 Food additive code
Code used to replace complex chemical structure name expressions, including the
International Numbering System (INS) a for food additives and the Chinese Numbering
System (CNS).
3 Principles for the use of food additives
3.1 The use of food additives shall meet the following basic requirements:
a) It shall not cause any health hazard to the human body;
b) It shall not cover the food spoilage;
c) Food additives shall not be used to cover up quality defects in the food itself or in
the processing process or for the purpose of adulteration, adulteration, or
counterfeiting;
d) The nutritional value of the food itself shall not be reduced;
e) Reduce the amount used in food as much as possible while achieving the desired
effect.
3.2 Food additives may be used under the following circumstances:
a) Maintain or improve the nutritional value of the food itself;
b) As a necessary ingredient or component of certain special dietary foods;
c) Improve the quality and stability of food; improve its sensory properties;
d) Facilitate the production, processing, packaging, transportation or storage of food.
3.3 Food additive quality standards
Food additives used in accordance with this standard shall comply with corresponding
quality specifications.
3.4 Bring-in principle
3.4.1 Food additives can be introduced into food through food ingredients (including
food additives) under the following circumstances:
a) According to this standard, the food additive is allowed to be used in food
ingredients;
______________________________
a The INS number is the numbering system assigned to food additives by the Codex Alimentarius
Commission (CAC). When the CAC INS number changes, the CAC INS number shall prevail.
b) The amount of this additive in food ingredients shall not exceed the maximum
allowable amount;
c) These ingredients shall be used under normal production process conditions; the
content of the additive in the food shall not exceed the level introduced by the
ingredients;
d) The level of the additive introduced into the food by the ingredients shall be
significantly lower than that which would normally be required if it were added
directly to the food.
3.4.2 When a food ingredient is used as a raw material for a specific final product,
additives approved for the specific final product are allowed to be added to these food
ingredients, meanwhile the amount of the additive in the final product shall comply
with the requirements of this standard. The label of the specific food ingredient shall
clearly indicate that the food ingredient is used in the production of the specific food.
4 Food classification system
The food classification system is used to define the scope of use of food additives and
is only applicable to this standard. See Appendix E.
5 Provisions on the use of food additives
The use of food additives shall comply with the provisions of Appendix A.
6 Food spices
The use of food spices used to produce food spices shall comply with the provisions of
Appendix B.
7 Processing aids for the food industry
The use of processing aids for the food industry shall comply with the provisions of
Appendix C.
8 Functional categories of food additives
See Appendix D for the functional categories of food additives.
Appendix A
Requirements on the use of food additives
A.1 Table A.1 stipulates the allowable use varieties, use scope, maximum use amount
or residue amount of food additives.
A.2 Table A.2 specifies the food categories corresponding to the excepted food numbers
in Table A.1.
A.3 The food additives listed in Table A.1 shall be used according to the specified scope
of use 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
requirements of the lower-level food category shall be followed.
A.4 When food additives with the same function and numerical maximum usage
amounts listed in Table A.1 (limited to the same color colorant, preservatives,
antioxidants) are mixed and used, the sum of proportion of each usage amount to the
maximum usage amount shall not exceed 1.
A.5 Table A.1 does not include relevant provisions on food spices and food additives
used as processing aids in the food industry.
A.6 The "Function" column in Table A.1 is the main function of the food additive and
is for reference when using it.
Table A.1 -- Allowable species, scope of use 1) and maximum usage or residue
amounts of food additives
Disodium 5'-ribonucleotide (also known as flavored nucleotide disodium)
CNS number 12.004 INS number 635
Function: Flavor enhancer
1 The scope of use in Table A.1 is expressed by food classification number and food name.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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