GB 2760-2024 PDF English
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| GB 2760-2024 | English | 3595 |
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National Food Safety Standard - Food additives - Usage Standards
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| GB 2760-2014 | English | 505 |
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National Food Safety Standard - Food Additive Usage Standard
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| GB 2760-2011 | English | RFQ |
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National Food Safety Standards for Uses of Food Additives
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| GB 2760-2007 | English | RFQ |
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Hygienic standards for uses of food additives
| Obsolete |
| GB 2760-1996 | English | RFQ |
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Hygienic standards for uses of food additives
| Obsolete |
| GB 2760-1986 | English | 519 |
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Hygienic standards for food additive in use
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GB 2760-2024: National Food Safety Standard - Food additives - Usage Standards---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB2760-2024
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;
c) DELETE the defoaming agent function in Appendix A;
d) MODIFY the requirements on the use of some food additives.
- MODIFY the requirements on the use of food spices and essences in Appendix B.
a) MODIFY some descriptions in the principles for the use of food spices and
essences;
b) MODIFY the requirements, Chinese names, English names and numbers of
some food spices.
- MODIFY the requirements on the use of processing aids for the food industry in
Appendix C (hereinafter referred to as "processing aids").
a) MOVE hydrogen peroxide from Table C.1 into Table C.2, specifying its use
function and scope;
b) MODIFY the names and descriptions of use scope of some processing aids.
- MODIFY the functional categories of food additives in Appendix D.
a) ADD the number and definition of nutritional supplements;
b) MODIFY the definition of food spices.
- MODIFY Appendix E Food classification system.
a) MODIFY the food category names of 05.01.03, 12.03, 12.03.02, 12.04.02,
12.05, 12.10.03.01, etc., adjusting the requirements on use of food additives
according to the adjusted food categories.
- MODIFY Appendix F "Index of food additive use requirements in Appendix A".
a) ADD INS number of food additives.
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.
9 Index of food additive use requirements in Appendix A
The index of food additive use requirements in Appendix A is shown in Appendix F.
10 Nutritional supplements
The use of nutritional supplements shall comply with the "National food safety standard
for the use of nutritional fortification substances in foods" (GB 14880) and related
provisions.
11 Base ingredients in gum-based candies
The use of base substances and ingredients in gum-based candies shall comply with the
provisions of the "National food safety standard - Food additive - Gum bases and their
ingredients" (GB 1886.359).
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.
Appendix B
Provisions on the use of food spices
B.1 Principles for the use of food spices and essences
B.1.1 The purpose of using food spices and flavors in food is to produce, change or
enhance the flavor of the food. Food spices are generally formulated into food flavors
and then used to flavor food. Some of them can also be used directly to flavor food.
Food spices and flavors do not include substances that only produce sweet, sour or salty
tastes, nor do they include flavor enhancers.
B.1.2 Food spices and flavors are required to be used properly in various types of food;
the foods listed in Table B.1 do not need to be flavored, so food spices and flavors are
not allowed to be added, unless otherwise clearly stipulated by laws, regulations or
national food safety standards. In addition to the foods listed in Table B.1, whether other
foods can be flavored shall be governed by relevant food product standards.
B.1.3 The varieties of food spices used to prepare food flavors shall comply with the
provisions of this standard. The natural flavor compound with flavor properties, which
is prepared from food (which may be unprocessed or processed by traditional food
preparation techniques suitable for human consumption), through physical, enzymatic
or microbial methods (the enzyme preparations used shall comply with the relevant
provisions of this standard) can be used to prepare food flavors.
Note. Natural flavor compound is a type of preparation containing edible flavor substances.
B.1.4 Food spices with other food additive functions or other food uses shall be
formulated into food flavors for food flavoring. When they are used as other food
additives in food, they shall comply with the corresponding provisions of this standard.
When used for other purposes, it shall comply with the provisions of the corresponding
standards, for example, benzoic acid, cinnamic aldehyde, guarana extract, sodium
diacetate (also known as sodium diacetate), disodium succinate, tricalcium phosphate,
amino acids, etc.
B.1.5 Food flavors can contain food flavor accessories (including food additives and
food) necessary for its production, storage, application. Flavor accessories for food
shall meet the following requirements.
a) The excipients allowed to be used in food flavors shall comply with the provisions
of the "National food safety standard - Compounded flavors" (GB 30616). Use as
few varieties as possible while achieving the intended purpose.
b) Food additives, which are added to food flavors as auxiliary materials, shall not
play a functional role in the final food; the amount used in food shall be reduced
as much as possible while achieving the intended purpose.
B.1.6 The labels of food spices and food flavors shall comply with the provisions of the
"National standard of food safety - General rule of designation of food additives" (GB
29924).
B.1.7 All prepackaged foods with added food spices and flavors shall be labeled in
accordance with the "National food safety standard - Standard for nutrition labelling of
prepackaged foods" (GB 7718).
B.1.8 The quality specifications of food spices shall comply with the provisions of the
"National food safety standard - General principles for food spices" (GB 29938) and
related spice product standards.
B.2 List of food spices
B.2.1 Food flavors include natural flavors and synthetic flavors.
B.2.2 The list of allowed natural flavors for food is shown in Table B.2.
B.2.3 The list of permitted synthetic flavors for food is shown in Table B.3.
Appendix C
Provisions on the use of processing aids for the food industry
C.1 Principles for the use of processing aids for the food industry (hereinafter
referred to as "processing aids")
C.1.1 Processing aids shall be used during food production and processing; their use
shall be technologically necessary. The amount used shall be reduced as much as
possible while achieving the intended purpose.
C.1.2 Processing aids shall generally be removed before making the final product. If
they cannot be completely removed, their residual amounts shall be reduced as much
as possible. Their residual amounts shall not cause harm to health and shall not play a
functional role in the final food.
C.1.3 Processing aids shall comply with corresponding quality specifications.
C.2 Provisions on the use of processing aids for the food industry
C.2.1 Table C.1 specifies the list of processing aids that can be used in various food
processing processes and whose residual amounts do not need to be limited (excluding
enzyme preparations) in order of the Chinese pinyin of the processing aid names.
C.2.2 Table C.2 specifies the list of processing aids (excluding enzyme preparations),
that require specified functions and scope of use in order of the Chinese pinyin of the
processing aid names.
C.2.3 Table C.3 specifies the enzymes allowed to be used in food processing in the
Chinese pinyin order of enzyme preparation names. The sources and donors of various
enzymes shall comply with the requirements in the Table.
Appendix D
Food additive functional categories
Note. Each food additive often has one or more functions in food. In the specific provisions of
each food additive in this standard, only the commonly used functions of the food additive are
listed, without an exhaustive list.
D.1 Acidity regulator. A substance used to maintain or change the pH of food.
D.2 Anti-caking agent. A substance used to prevent granular or powdery food from
agglomerating and clumping, to keep it loose or free-flowing.
D.3 Defoaming agent. A substance that reduces surface tension and eliminates foam
during food processing.
D.4 Antioxidant. A substance that can prevent or delay the oxidative decomposition and
deterioration of oils or food ingredients and improve food stability.
D.5 Bleaching agent. A substance that can destroy and inhibit the color development
factors of food, causing it to fade or preventing food from browning.
D.6 Leavening agent. A substance added during food processing that can initiate the
formation of a dense porous structure in the product, thereby making the product puffy,
soft or crispy.
D.7 Base agent substance in gum-based candies. A substance that gives gum-based
candies foaming, plasticizing, chewing resistance, etc.
D.8 Colorant. A substance that imparts color to food and improves the color of food.
D.9 Color protectant. A substance that can interact with the coloring substances in meat
and meat products to prevent them from being decomposed and destroyed during food
processing, preservation, etc., and to present a good color.
D.10 Emulsifier. A substance that can improve the surface tension between various
constituent phases in the emulsion and form a uniform dispersion or emulsion.
D.11 Enzyme preparations. Biological products with special catalytic functions, which
are directly extracted from edible or non-edible parts of animals or plants, or fermented
and extracted from traditional or genetically modified microorganisms (including but
not limited to bacteria, actinomycetes, fungal strains), used in food processing.
D.12 Flavor enhancers. Substances that supplement or enhance the original flavor of
food.
D.13 Flour treatment agent. A substance that promotes the maturation of flour and
improves the quality of products.
D.14 Coating agent. A substance applied to the surface of food to preserve quality,
freshness, glazing, and prevent water evaporation.
D.15 Moisture retaining agent. A substance added to help maintain moisture in food.
D.16 Nutritional supplement. Its definition complies with the provisions of the
"National food safety standard for the use of nutritional fortification substances in
foods" (GB 14880).
D.17 Preservatives. Substances that prevent food from spoiling and extend the storage
period of food.
D.18 Stabilizers and coagulants. Substances that stabilize the food structure or keep the
food structure unchanged and enhance the viscous solid matter.
D.19 Sweetener. A substance that gives sweetness to food.
D.20 Thickener. A substance that can increase the viscosity of food or form a gel,
thereby changing the physical properties of food, giving the food a sticky and suitable
taste, also emulsifying, stabilizing or suspending the food.
D.21 Food spices. Substances added to food products to produce fragrance, modify
fragrance or enhance fragrance.
D.22 Processing aids for the food industry. Various substances that help food processing
to proceed smoothly and have nothing to do with the food itself. Such as filtration aid,
clarification, adsorption, demoulding, decolorization, peeling, extraction solvent, etc.
D.23 Others. Other functions that cannot be covered by the above functional categories.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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