Some production enterprises do not understand the difference between the GB2760 food classification system and the licensed classification directory, and mistakenly use additives according to the licensed classification directory. The food classification system and the food production license classification catalogue in the "Food Additive Use Standard" (GB2760) are two different classification systems, which should be carefully screened and cannot be confused.
GB2760 is a mandatory national standard for the use of food additives in China, the use of food additives, the use of regulations, the allowable use of food additive varieties, the scope of use and the maximum amount of use or residue and Appendix E food classification system, is the main basis for the use of food additives by food production enterprises and processing workshops, must be strictly in accordance with gb2760 and the national health commission announcement in the food classification of the scope of use and the use of limited reasonable use of additives.
The food production license classification catalogue or the product implementation standards expressed by the enterprise itself cannot be used as the basis for the use of additives.
The unqualified sampling of processed foods in recent years is analyzed, and the varieties of foods with problematic food additives in the super range of food are summarized as follows:
(1) Spicy apricot abalone mushroom (enoki mushroom). The food production license is classified as pickled edible mushrooms; the food classification in GB2760 is classified as "pickled edible mushrooms and algae" rather than "pickled vegetables", and the use of sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, streptococcus lactate, ε-polylysine hydrochloride is allowed, and benzoic acid and its sodium salt are not allowed. Some pickled edible mushroom enterprises have mistakenly used the variety of food additives allowed to be used by "pickled vegetables" and the use limits of pickled edible mushrooms as the basis for judging the production license of pickled vegetables or the products that explicitly implement the standards for pickled vegetables. Spicy apricot abalone mushroom (enoki mushroom) enterprises should strictly follow the food classification in GB2760 to determine the use of food additives and the limit of use.
(2) Steamed buns, buns, and flower rolls. The food production license is classified as steamed pastries, and the food classification in GB2760 is classified as "fermented noodle products" rather than "pastries", and the use of preservatives ε-polylysine hydrochloride is allowed, and benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt are not allowed. Some steamed buns, buns, and flower roll manufacturers mistakenly used the varieties of food additives and the limit of use of "cakes" as the basis for judging steamed buns, buns, and flower rolls because they obtained a pastry production license. Steamed buns, buns, and flower rolls enterprises should strictly determine the use of additives and the limits of use in accordance with the food classification and attribution in GB2760.
(3) Pastries. Gb 2760 in the food classification is classified as "pastry", allowing the use of sweeteners cyclamate, acesulfame potassium, sucralose, but not the use of sweetener sodium saccharin. In order to improve the taste of pastries and increase the sweetness of pastries, some enterprises have the problem of using sodium saccharin beyond the scope.
(4) Seasoned noodle products. Gb2760 food classification is classified as "instant rice noodle products", allowing limited use of sweeteners sucralose and cyclamate, but not preservatives benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, and sweetener sodium saccharin. Individual enterprises use preservatives sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt in the processing process.
(5) Sesame oil. According to the provisions of Appendix B of GB2760, ethyl maltol, ethyl vanillin, methyl vanillin and other food spices and flavors shall not be added to vegetable oils. Individual enterprises mixed ethyl maltol, ethyl vanillin and other spices into the blended oil of low-cost corn and soybeans, and mixed them with adulteration, pretending to be real and passing off sesame oil.
(6) Sauce and marinated meat products. Gb2760 food classification is classified as "sauce and brine meat products", allowing limited use of preservative sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt, but not allowing the use of preservative benzoic acid and its sodium salt, colorant carmine and its aluminum lake. For the purpose of preservative protection and improving product color, individual enterprises have the problem of using preservative benzoic acid and its sodium salt and colorant carmine beyond the scope.
(7) Liquor. GB2760 food classification is classified as "liquor" in "distilled spirits", the use of sweeteners such as new sweeteners, cyclamate, sucralose, sodium saccharin and other sweeteners is not allowed, and individual production enterprises have the problem of using new sweets, cyclamate, sucralose, and sodium saccharin in order to improve the taste of finished liquor, or cross-contamination in the production process of liquor and formulated liquor.
(viii) Wine. In GB2760, food is classified as "wine", and sweeteners such as sodium saccharin, cyclamate, and sucralose are not allowed. In order to improve the taste of wine, some enterprises have the problem of using cyclamate and sucralose beyond the range.
(9) Rice wine. Gb2760 food classification is classified as "rice wine", allowing the use of sucralose as a sweetener, but not allowing the use of saccharin sodium, cyclamate and other sweeteners. In order to improve the taste of rice wine, some enterprises have the problem of using saccharin sodium and cyclamate beyond the range.
(j) Cookies. In GB2760, food is classified as "biscuits" rather than "pastries"; benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt are not allowed in biscuits. Individual companies mistakenly add preservatives (sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt) in the cake to the biscuit, resulting in the problem of using preservatives beyond the scope of the product.
(11) Puffed food. In GB2760, the food classification is classified as "puffed food", and the sweeteners sodium saccharin, cyclamate, and sucralose are not allowed. In order to improve the taste and sweetness of puffed foods, some enterprises have the problem of using the sweetener saccharin sodium beyond the scope.
(12) Soy sauce peanut rice (kernel). The food production license is classified as pickles; the food classification in GB2760 is classified as "other processed nuts and seeds (such as pickled nuts)", not "pickled vegetables", and preservatives such as benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt are not allowed. Some soy sauce peanut rice (kernel) enterprises have mistakenly used the food additive varieties and use limits allowed to be used by "pickled vegetables" as the basis for judging the production license of pickled vegetables or the products that expressly implement the standards for pickled vegetables. Soy sauce peanut rice (kernel) enterprises should strictly follow the food classification in GB2760 to determine the use of additives and the limit of use.
(13) Tofu. GB2760 food classification is classified as "tofu class", allowing the use of preservative propionic acid and its sodium salt, calcium salt, ε-polylysine hydrochloride, and does not allow the use of benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt. In order to extend the shelf life of tofu, some enterprises have the problem of using benzoic acid and its sodium salt, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt beyond the scope.
(14) Peanut butter. The food production license is classified as condiments, and the food classification in GB2760 is classified as "nut and seed mud sauce", not "condiment", and the use of aminoacetic acid, ε-polylysine hydrochloride, sorbitol, sodium diacetate is not allowed. Some peanut butter enterprises have mistakenly used the variety of food additives allowed to be used by "condiments" and the limit of use as the basis for judging peanut butter because they have obtained a seasoning production license or the products have explicitly implemented seasoning standards. Peanut butter enterprises should strictly follow the food classification and attribution in GB2760 to determine the use of additives and the limit of use.
(15) Preserves. Gb2760 in the food classification is classified as "candied cold fruit", allowing limited use of preservatives benzoic acid and its sodium salt, sorbic acid and its potassium salt, but does not allow the use of preservative dehydroacetic acid and its sodium salt. Some enterprises use preservative dehydroacetic acid and its sodium salt in the process of preservatives in the process of preservatives for antiseptics.
(16) Soy sauce. In GB2760, the food classification is classified as "soy sauce", and the limited use of the sweetener sucralose is allowed, but the use of sodium saccharin and cyclamate is not allowed. In order to improve the taste of soy sauce, individual companies use the sweetener sodium saccharin in the processing process.
(xvii) Sea fungus (dried wakame). The food production license is classified as dry aquatic products, and the food classification in GB2760 is classified as processed edible fungi and algae, rather than "prefabricated aquatic products", and the use of sorbic acid and its potassium salt, phosphoric acid, β-carotene is not allowed. Some Haimu fungus enterprises have mistakenly used the variety of food additives allowed to be used in "prefabricated aquatic products" and the use limits of "prefabricated aquatic products" as the basis for judging the production license of dried aquatic products or the explicit implementation of dry aquatic product standards. Haimu ear fungus (dried wakame) enterprises should strictly determine the use of additives and the limit of use in accordance with the food classification and attribution in GB2760.
(xviii) Others. There may also be a problem of over-use of preservative benzoic acid and its sodium salt in salted kelp silk; pickles, cooked meat products, pastries, preserves, starch products, canned food products, non-fermented soy products and other products are also prone to the problem of over-limit use of food additives, so production enterprises check according to their respective product classifications to ensure the rational use of food additives.
Content source: Food quality and safety traceability platform