On November 16, 2016, according to Korean media reports, the Korean Food and Drug Safety Agency issued Notice No. 2016-124, which modified some of the contents of the "Standards and Specifications for Food Additives", the main contents of which are as follows:
1. The use of sodium saccharin is expanded to 25 kinds of food, and fruit wine (less than 0.08g/kg) and flavored dried fish (less than 0.1g/kg) are added;
2. Increase turbid wine and medicinal wine in the food of sorbic acid, potassium sorbate and calcium sorbate, and increase potato processed products in the food of the object of calcium stearoyl lactate;
3. Calcium hydroxide, L-magnesium lactate, potassium lactate, potassium carbonate (anhydrous) are allowed to be used as "nutritional enhancers";
4. Polyvinylpyrrolidone allows use as a "stabilizer";
5. Designate a new food additive, cross-linked carboxymethyl cellulose, allowing it to be used as a capsule coating agent for healthy functional foods and foods;
6. The standard test method or quantitative method of 17 kinds of additives has been revised. Including silicone, sodium L-glutamate, damma resin, calcium hydroxide, stevia, rice bran wax, hydroxystea stearyl, saponaria bark extract, magnesium carbonate, calcium carbonate, tert-butylhydroquinone, polysorbate 80, polyisobutene, potassium aluminum sulfate, glucose stevia, alkali for noodles, sodium saccharin preparation.
This Notice shall be effective as of the date of the Notice. However, stevia and glucosyl stevia were implemented on March 1, 2017, and the main use of calcium hydroxide, L-magnesium lactate, potassium lactate, potassium carbonate (anhydrous), and polyvinylpyrrolidone was implemented from January 1, 2018.
Source: Food Partners Network