Voluntary Report - public distribution

**Date:** 12/7/2004

**GAIN Report Number:** CH4065

CH4065

**China, Peoples Republic of**

**FAIRS Product Specific**

**Food Additive Addendum**

**2004**

**Approved by:**

![](media/image1.wmf)Ralph Gifford

U.S. Embassy, Beijing

**Prepared by:**

Wu Bugang

**Report Highlights:**

This is an UNOFFICIAL translation of China\'s Ministry of Health
Announcement No. 21 of 2004 and should be used a guide only. Exporters
should carefully discuss regulations and their application with Chinese
importers to ensure that their interpretation of the regulation is
accurate.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Beijing \[CH1\]

\[CH\]

**Summary**

This Announcement complements Food Additive Hygiene Standard
(GB2760-1996) (CH1046) and the updated additional food additive
announcements from 1997 (CH3001), 1998 (CH3002), 1999 (CH3003), 2000
(CH3004), 2001 (CH3005), 2002 (CH3006), and 2003 (CH3061), 2004(CH4019,
CH4040). This announcement indicates the existing food additives that
are permitted for enlarged scope of application and maximum dosage
levels. Food additives not mentioned in this Standard nor other
complementary standards and food additives not approved for extension to
foods may still be subject to regulation and registration. The Ministry
of Health is the regulatory body with statutory authority over food
additives. The Announcement was announced on the Ministry of Health
website [www.moh.gov.cn]{.underline} on November 5, 2004.

BEGIN TRANSLATION

# Announcement No. 21 (2004) of the Ministry of Health of P.R. China

November 4, 2004

In accordance with the Food Hygiene Law of the People's Republic of
China and the Administrative Measures on Food Additive Hygiene, the
following list of food additives containing enlarged scope of
application and dosage level has been approved and published with
immediate effect.

Food Additives with enlarged scope of application and dosage level

+-------------+-----------------+---------------+---------------+-----+
| Category    | Name of food    | Scope of      | Maximum       | N   |
|             | additive (code) | application   | dosage (g/kg) | ote |
+-------------+-----------------+---------------+---------------+-----+
| Emulsifier  | Sucrose Fatty   | Cream and     | 10.0          |     |
|             | Acid Esters     | products      |               |     |
|             | (10.001)        |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
|             | Sodium Stearoyl | Oil-in-water  | 5.0           |     |
|             | Lactylate       | fat emulsion  |               |     |
|             | (10.011)        |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
|             |                 | Milk drinks   | 2.0           |     |
+-------------+-----------------+---------------+---------------+-----+
| P           | Sorbic Acid     | Cheese        | 1.0           |     |
| reservative | (17.003)        |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
| Bleaching   | Sodium          | Dried bean    | 0.4 (SO2      |     |
| agent       | Hydrosulphite   | milk cream in | residue level |     |
|             |                 | tight rolls   | less than     |     |
|             | (05.005)        |               | 0.2)          |     |
+-------------+-----------------+---------------+---------------+-----+
| Coloring    | Tempt Red       | Western ham   | 0.025         |     |
|             | (08.012)        |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
| Stabilizer  | Glucono Delta   | Western ham   | 3.0           |     |
|             | Lactone         |               |               |     |
| and         | (18.007)        |               |               |     |
| Coagulant   |                 |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
|             | Sodium          | Tea drinks    | 0.5           |     |
|             | he              |               |               |     |
|             | xametaphosphate |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
| Thickener   | Phosphated      | All foods     | Appropriate   |     |
|             | Distarch        |               | dose level as |     |
|             |                 |               | required in   |     |
|             | Phosphate       |               | production    |     |
|             | (20.017)        |               |               |     |
+-------------+-----------------+---------------+---------------+-----+
|             | Sa-hao seed gum | Sausage       | 0.5           |     |
|             |                 | cooked at a   |               |     |
|             |                 | high (low)    |               |     |
|             |                 | temperature,  |               |     |
|             |                 | western ham   |               |     |
|             |                 | (fire-cured,  |               |     |
|             |                 | smoked,       |               |     |
|             |                 | cooked), and  |               |     |
|             |                 | meat (fish)   |               |     |
|             |                 | ball          |               |     |
+-------------+-----------------+---------------+---------------+-----+
| Processing  | Glycerol ester  | Processing    | 0.5           |     |
| aid         | of rosin        | aid for food  |               |     |
|             |                 | industry use  |               |     |
|             |                 | (used for     |               |     |
|             |                 | animal hair   |               |     |
|             |                 | removal)      |               |     |
+-------------+-----------------+---------------+---------------+-----+

END TRANSLATION