G/SPS/N/TPKM/178/Add.1 
The Amendment of Standards for Speci fication, Scope, Application and 
Limitation of Food Additives  
DOH Food No.0991301074, May 11, 2010 
 
Appendix 1: Standards for Scope, A pplication and Limitation of Food 
Additives 
07. Food quality improvement, fermenta tion and food processing agents 
§ 07044  Diatomaceous Earth 
Code Food Additive Items Scope and App lication Standards Limitations 
07044 
 Diatomaceous Earth  1. All foods: not more than 5 g/kg. 
2.Deep flying oil used in food services 
for filtering aid purpos e：not more than  
0.1% of the flying oil.1. For 
manufacturing 
or processing 
purpose. 
2.Direct 
immersion of the 
additive into 
deep frying oil is 
not allowed and 
the additive can 
not be re-used. 
This is only 
applicable to 
food services. 
 
§ 07062  Perlite 
Code Food Additive Items Scope and App lication Standards Limitations 
07062 
 Perlite  1. All foods: not more than 5 g/kg. 
2. Deep flying oil used in food services 
for filtering aid purpos e：not more than  
0.2% of the flying oil.1.For facilitating 
filtration 
purpose. 
2.Direct 
immersion of the 
additive into 
deep frying oil is 
not allowed and 
the additive can 
not be re-used. 
This is only 
applicable to 
food services. 
 
 117. Others 
§ 17005 Diatomaceous Earth 
Code Food Additive Items Scope and App lication Standards Limitations 
17005 
 Diatomaceous Earth  1. All foods: not more than 5 g/kg. 
2. Deep flying oil used in food services 
for filtering aid purpos e：not more than  
0.1% of the flying oil.  
 1.For filtraing 
aid and 
anticaking agent purpose. 
2.Direct 
immersion of the 
additive into 
deep frying oil is 
not allowed and 
the additive can 
not be re-used. 
This is only 
applicable to 
food services.
 
 
 § 17017 Magnesium S ilicate (Synthetic) 
Code Food Additive Items Scope and App lication Standards Limitations 
17017 
 Magnesium Silicate 
(Synthetic) 
 Fats and oils filtering: not more than 2 
%. 1.For filtraing aid and anticaking agent 
purpose. 
2.Direct 
immersion of the 
additive into 
deep frying oil is 
not allowed and 
the additive can 
not be re-used. 
This is only 
applicable to 
food services.
 
 
 2Appendix 2: Standards for Specification of Food Additives 
07. Food quality improvement, fermenta tion and food processing agents 
17. Others § 07044 Diatomaceous Earth § 17005 Diatomaceous Earth 1.Identification (1) Place 0.2 g of Diatomaceous Earth in a platinum 
crucible,dissolve in 5 ml of  hydrofluoric acid, and heat. 
Almost all of it evaporates. 
(2) Observe Diatomaceous Earth, magnified 100 －200 times 
under a microscope.The char acteristic porous diatom 
skeleton is observed. 
2.Description Diatomaceous Earth (dried subs tance) occurs as a whitish, 
lightgray or light red-brown powder .It is insoluble in water, in 
acids (except hydrofluoric), and in dilute alkalis. 
3.Water soluble 
substances and 
Liquid Weigh 10.0 g of Diatomaceous Ea rth, previously dried, add 100 
ml of water, boilgently for 2 hours while mixing with a stirrer and supplementing water for the lost.Cool, filter with suction, 
using a filter holder equipped with a 47 mm-diametermembrane 
filter (0.45 mm in pore diameter). If the filtrate is turbid, filter 
withsuction again through the same  filter. Wash the container 
and the residue on thefilter with water, combine the filtrate and 
the washings, and add water to make 100ml..The filtrate pH is 
5.0~11.0. Measure 50 ml of  th e filtrate evaporate to dryness, 
drythe residue at 105  ℃for 2 hours, and weigh the residue.is not 
more than 25 mg. 
4.Hydrochloric 
acid-soluble 
substances Not more than 3%. 
5.Arsenic Not more than 4 ppm (as As).
 
6.Heavy metals Not more than 50 ppm (as Pb). 
7.Lead Not more than 10 ppm. 
8.Hydrofluoric Acid 
Residue 
 Not more than 25%. 
9. Loss on Drying Not more than 10.0%, (105 ℃, 2 hours). 
10. Loss on ignitionNot more than 7.0% (1,000 ℃, 30 minutes). 
11. Category Food additives category (7) and (17). 
 312.Functional uses Food quality improve ment, fermentation and food processing 
agents and Others. 
07. Food quality improvement, fermentation and food processing agents 
§ 07062 Perlite 1.Description In its natural state, Perlite occu rs as a dense, gray to brown, 
glassy volcanic rock consisting essentially of fused sodium 
potassium aluminum silicate plus 3% to 5% water.When 
fractured and heated at high temperature(900 ℃ to 1100℃) 
under proper conditions, it pops like popcorn, caused by the 
presence of occluded water, expa nding to 20 or more times its 
original volume. The expanded material is crushed to yield a white, nonhygroscopic powder havi ng a bulk density of 32 to 
400 kg/m
3(2 to 25 lb/ft3) and a particle size ranging from less 
than one to several hundred micr ometers. It is in this latter 
expanded and powdered state that Per lite is used as a filter aid in 
food processing. The powder is s lightly soluble in water and 
sparingly soluble in dilute acids and alkalis. 
2.Identification (1) 
Aluminum Sample solution: Mix the 1g of sample with 25 mL of 
hydrochloric acid contained in a beaker. Cover the beaker with a 
watch glass, heat on a steam bath for 15 min, and cool. Filter, and neutralize the filtrate to litmus paper with ammonium 
hydroxide. Use the filtrate as the Sample solution [Note: Retain 
any remaining Sample solution  for the tests for  Potassium  and 
Sodium , below] . 
Acceptance criterion: Passes tests. Potassium 
Sample solution:Use the retained Sample solution  from the test 
for Aluminum , above. 
Acceptance criterion: Passes tests. Sodium Sample solution:Use the retained Sample solution  from the test 
for Aluminum , above. 
Acceptance criterion: Passes tests. (2)Silica test 
Analysis: Prepare a bead by fusi ng a few crystals of sodium 
ammonium phosphate on a platinum loop in the flame of a 
burner. Place the hot, transparent bead in contact with a sample, 
and fuse. 
Acceptance criterion: Silica floats about in the bead, 
producing, upon cooling, an opaque bead with a web like 
 4structure. 
3.pH 5~9 (Filtrate solution from 10% suspension). 
4.Arsenic Not more than 3 ppm (as As). 
5.Lead Not more than 10 ppm. 
6. Loss on Drying Not more than 3% （Powdered form sample） . 
7. Loss on ignition Not more than 7.0% (Glassy form sample). 
8. Category Food additives category (7). 
9.Functional uses Food quality improvement, fermentation and food processing 
agents. 
 17. Others § 17017 Magnesium S ilicate (Synthetic) 
Synonyms: INS No. 553(i) 
1. Definition Magnesium silicate (synthetic) is manufactured by the 
precipitation reaction between sodium silicate and a soluble 
magnesium salt. The aqueous susp ension of the precipitate is 
filtered and the collected solid washed, dried, classified for 
particle size and packaged. The finest material is intended for 
use as an anticaking agent and the coarser particles are for use as 
a filtering aid. Although magnesium silicate is of variable composition, the molar ratio of MgO to SiO
2 is approximately 
2:5. 
2. Characters Very fine, white, odourless pow der, free from grittiness. 
3. Content Not less than 15% of MgO and not less than 67% of SiO2, 
calculated on the ignited basis. 
4. Identification (1) Solubility: Insoluble in wate r and in ethanol; readily 
decomposed by mineral acids. 
(2) pH: 7.0-10.8 (1 in 10 slurry) 
(3) Magnesium: Mix about 0.5 g of the sample with 10 ml of 
2.7N hydrochloric acid TS, filter, and neutralize the filtrate 
to litmus paper with 6N ammonia TS. The neutralized filtrate gives a positive test for magnesium. 
(4)Silicate: Prepare a bead by fu sing a few crystals of sodium 
ammonium phosphate on a platinum loop in the flame of a 
Bunsen burner. Place the hot, tran sparent bead in contact with 
the sample, and again fuse. Silic a floats about in the bead, 
producing, upon cooling, an opaque bead with a web-like 
structure. 
 55. Loss on drying Not more than 15% (105°, 2 h) 
6. Loss on ignition Not more than 15% on th e dried basis. Weigh to the nearest 0.1 
mg, 1 g of the dried sample in a tared platinum crucible provided 
with a cover. Gradually apply heat to the crucible at first, then 
strongly ignite at 900/1000° for 20 min. Cool, weigh and 
calculate as percentage. 
7. Soluble salts Not more than 3%. Boil 10 g of the sample with 150 ml of water 
for 15 min. Cool to room temper ature, and add water to restore 
the original volume. Allow the mi xture to stand for 15 min, and 
filter until clear. Retain 20 ml of  the filtrate for the test Free 
alkali. Evaporate 75 ml of the filtrate, representing 5 g of the 
sample in a tared platinum dish  on a steam bath to dryness, and 
ignite gently to constant wei ght. Cool, weigh and calculate as 
percentage (the weight of the residue should not exceed 150 mg). 
8.Sodium chloride: Not more than 0.5 % on dried basis. 
8. Free alkali Not more than 1% (as NaOH). Add 2 drops of phenolphthalein 
TS to 20 ml of dilute filtrate prep ared in the test for Soluble salts 
(see below), representing 1 g of the sample. Not more than 2.5 
ml of 0.1 N hydrochloric acid s hould be required to discharge the 
pink colour produced. 
9. Arsenic Not more than 0.1ppm (as As).   
10. Fluoride Not more than 10 mg/kg (Fluoride Limit Test). 
11. Lead Not more than 5 mg/kg (Atomic absorption technique). 
12. Category Food additives category (17). 
13. Functional usesFiltering aid and anticaking agent. 
 
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