扫描二维 分享好友和朋友圈
| Item No. | Column 1 - Additive | Column 2 - Permitted in or Upon | Column 3 - Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.02 | Advantame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Baking mixes; Unstandardized bakery products | (2) 18 p.p.m. in products as consumed | ||
| (3) Breakfast cereals; Nut spreads; Peanut spreads; Unstandardized fruit spreads; Unstandardized pures; Unstandardized table syrups | (3) 10 p.p.m. | ||
| (4) Unstandardized beverages except unstandardized coffee beverages and unstandardized tea beverages; Unstandardized beverage concentrates except unstandardized coffee beverage concentrates and unstandardized tea beverage concentrates; Unstandardized beverage mixes except unstandardized coffee beverage mixes and unstandardized tea beverage mixes; Unstandardized desserts; Unstandardized dessert mixes | (4) 10 p.p.m. in products as consumed | ||
| (5) Unstandardized coffee beverages; Unstandardized coffee beverage concentrates; Unstandardized coffee beverage mixes; Unstandardized tea beverages; Unstandardized tea beverage concentrates; Unstandardized tea beverage mixes | (5) 3 p.p.m. in beverages as consumed | ||
| (6) Breath freshener products; Chewing gum | (6) 400 p.p.m. | ||
| (7) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings | (7) 20 p.p.m. | ||
| (8) Fillings; Filling mixes; Toppings; Topping mixes | (8) 20 p.p.m. in products as consumed | ||
| (9) Marinades | (9) 3 p.p.m. | ||
| (10) Unstandardized salad dressings | (10) 5 p.p.m. | ||
| (11) Unstandardized condiments; Unstandardized sauces | (11) 4 p.p.m. | ||
| (12) Broths; Soups; Soup mixes | (12) 2 p.p.m. in products as consumed | ||
| (13) Dietetic confectionery; Dietetic confectionery coatings | (13) 60 p.p.m. | ||
| (14) Yogurt | (14) 6 p.p.m. | ||
| A.01 | Acesulfame potassium | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Unstandardized carbonated beverages | (2) 0.025% in beverages as consumed | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages | (3) 0.05% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.1% in products as consumed | ||
| (5) Breath freshener products (except chewing gum) | (5) 0.35% | ||
| (6) Unstandardized fruit spreads | (6) 0.1% | ||
| (7) Unstandardized salad dressings | (7) 0.05% | ||
| (8) Unstandardized confectionery | (8) 0.25% | ||
| (9) Baking mixes; Unstandardized bakery products | (9) 0.1% in products as consumed | ||
| (10) Canned (naming the fruit); Unstandardized canned fruit | (10) 0.007% | ||
| (11) Chewing gum | (11) 0.5% | ||
| A.1 | Aspartame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.5% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages | (3) 0.1% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.3% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 1.0% | ||
| (6) Unstandardized fruit spreads; Unstandardized pures; Unstandardized sauces; Unstandardized table syrups | (6) 0.2% | ||
| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings | (7) 0.05% | ||
| (8) Unstandardized condiments | (8) 0.2% | ||
| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods | (9) 0.1% | ||
| (10) Unstandardized confectionery; Unstandardized confectionery coatings | (10) 0.3% | ||
| A.2 | Aspartame, encapsulated to prevent degradation during baking | Baking mixes; Unstandardized bakery products | 0.4% in product as consumed |
| C.1 | Calcium saccharin | Same foods as listed for Saccharin | Same levels and conditions as prescribed for saccharin |
| E.1 | Erythritol | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Dietetic beverages | (2) 3.5% | ||
| (3) Fat-based cream fillings and toppings | (3) 60% | ||
| (4) Dietetic cookies and wafers | (4) 7% | ||
| (5) Soft candies | (5) 40% | ||
| (6) Hard candies | (6) 99% | ||
| (7) Chewing gum | (7) 75% | ||
| (8) Baking mixes; Unstandardized bakery products | (8) 10% | ||
| (9) Cakes; Cookies | (9) 10% | ||
| (10) Unstandardized fruit spreads | (10) 14% | ||
| (11) Unstandardized dairy-based beverages | (11) 2.5% | ||
| (12) Unstandardized frozen desserts | (12) 5% | ||
| (13) Cream fillings; Custard fillings; Fruit fillings; Puddings | (13) 10% | ||
| (14) Syrups; Toppings | (14) 15% | ||
| (15) Fruit-based smoothie beverages; Yogurt | (15) 7% | ||
| (16) Unstandardized alcoholic beverages | (16) 3.5% | ||
| (17) Non-alcoholic carbonated water-based fruit-flavoured and sweetened beverages other than cola type beverages | (17) 1.5% | ||
| H.1 | Hydrogenated starch hydrolysates | Unstandardized foods | Good Manufacturing Practice |
| I.1 | Isomalt | Unstandardized foods | Good Manufacturing Practice |
| L.1 | Lactitol | Unstandardized foods | Good Manufacturing Practice |
| M.1 | Maltitol | Unstandardized foods | Good Manufacturing Practice |
| M.2 | Maltitol syrup | Unstandardized foods | Good Manufacturing Practice |
| M.3 | Mannitol | Unstandardized foods | Good Manufacturing Practice |
| M.4 | Monk fruit extract | Table-top sweeteners | 0.8% calculated as mogroside V |
| N.1 | Neotame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.016% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages | (3) 0.003% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.01% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 0.032% | ||
| (6) Unstandardized fruit spreads; Unstandardized pures; Unstandardized sauces; Unstandardized table syrups | (6) 0.007% | ||
| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings | (7) 0.002% | ||
| (8) Unstandardized condiments | (8) 0.007% | ||
| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods | (9) 0.0032% | ||
| (10) Unstandardized confectionery; Unstandardized confectionery coatings | (10) 0.01% | ||
| (11) Baking mixes; Unstandardized bakery products | (11) 0.013% in products as consumed | ||
| P.1 | Potassium saccharin | Same foods as listed for Saccharin | Same levels and conditions as prescribed for saccharin |
| S.1 | Sorbitol | (1) A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | (1) 6.0% |
| (2) Unstandardized foods | (2) Good Manufacturing Practice | ||
| S.01 | Saccharin | (1) Breath freshener products | (1) 0.15% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.15%, calculated as saccharin. |
| (2) Unstandardized canned fruit | (2) 0.01% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.01%, calculated as saccharin. | ||
| (3) Chewing gum | (3) 0.25% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.25%, calculated as saccharin. | ||
| (4) Unstandardized frozen desserts | (4) 0.0025% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.0025%, calculated as saccharin. | ||
| (5) Toppings; Topping Mixes | (5) 0.09% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.09%, calculated as saccharin. | ||
| (6) Unstandardized alcoholic liqueurs | (6) 0.12% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.12%, calculated as saccharin. | ||
| (7) Unstandardized carbonated non-alcoholic beverages | (7) 0.03% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.03%, calculated as saccharin. | ||
| (8) Unstandardized fruit spreads | (8) 0.02% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.02%, calculated as saccharin. | ||
| (9) Preoperative beverages | (9) 0.03% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.03%, calculated as saccharin. | ||
| (10) Table-top sweeteners | (10) Good Manufacturing Practice | ||
| S.01.1 | Sodium Saccharin | Same foods as listed for saccharin | Same levels and conditions as prescribed for saccharin |
| S.1.1 | Sorbitol syrup | Unstandardized foods | Good Manufacturing Practice |
| S.1.2 | Steviol glycosides (One or any combination of Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside F, Rebaudioside M, Dulcoside A, Rubusoside, and Steviolbioside, such that the total steviol glycosides content is not less than 95%) |
(1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals; Confectionery glazes for snack foods; Nut spreads; Peanut spreads; Sweetened seasonings or coating mixes for snack foods; Unstandardized chocolate confectionery; Unstandardized chocolate flavoured confectionery coatings; Unstandardized fruit spreads; Unstandardized pures; Unstandardized salad dressings; Unstandardized sauces; Unstandardized table syrups | (2) 0.035% (calculated as steviol equivalents) | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverages; Unstandardized beverages mixes | (3) 0.02% (calculated as steviol equivalents) in beverages as consumed | ||
| (4) Baking mixes; Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized bakery products; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.035% (calculated as steviol equivalents) in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 0.35% (calculated as steviol equivalents) | ||
| (6) Unstandardized condiments | (6) 0.013% (calculated as steviol equivalents) | ||
| (7) Unstandardized confectionery (except unstandardized chocolate confectionery); Unstandardized confectionery coatings (except unstandardized chocolate flavoured confectionery coatings) | (7) 0.07% (calculated as steviol equivalents) | ||
| (8) Meal replacement bars; Nutritional supplement bars | (8) 0.02% (calculated as steviol equivalents) | ||
| S.2 | Sucralose | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.1% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages | (3) 0.025% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.025% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 2.5% | ||
| (6) Unstandardized fruit spreads | (6) 0.045% | ||
| (7) Unstandardized condiments; Unstandardized salad dressings | (7) 0.04% | ||
| (8) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings | (8) 0.07% | ||
| (9) Baking mixes; Unstandardized bakery products | (9) 0.065% in products as consumed | ||
| (10) Unstandardized processed fruit and vegetable products, except unstandardized canned fruit | (10) 0.015% | ||
| (11) Unstandardized alcoholic beverages | (11) 0.07% | ||
| (12) Pudding mixes ; Puddings | (12) 0.04% in products as consumed | ||
| (13) Unstandardized table syrups | (13) 0.15% | ||
| (14) Canned (naming the fruit); Unstandardized canned fruit | (14) 0.025% | ||
| (15) Pickles; Relishes | (15) 0.015% | ||
| (16) Protein isolate- and uncooked cornstarch-based snack bars | (16) 0.2% | ||
| (17) Nutritional supplement bars | (17) 0.045% | ||
| (18) Nutritional supplement dry soup mixes | (18) 0.03% in soups as consumed |
||
| T.1 | Thaumatin | (1) Breath freshener products; Chewing gum | (1) 500 p.p.m. |
| (2) Salt substitutes | (2) 400 p.p.m. | ||
| (3) (naming the flavour) Flavour referred to in section B.10.005; Unstandardized flavouring preparations | (3) 100 p.p.m. | ||
| X.1 | Xylitol | Unstandardized foods | Good Manufacturing Practice |
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