NHMRC (2023 No. 1) Announcement

1. Potassium polyaspartate

1) Background. Potassium polyaspartate is applied for as a new food additive. This application is for use in wine (food category 15.03.01).

It is permitted for use in wine as a food additive by the U.S. Food and Drug Administration (FDA), the European Commission (EC), and the Food Standards Agency (FSANZ) of Australia and New Zealand.

According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.

2) Process Necessity. The substance is used as a stabilizer and coagulant in wine (Food Category 15.03.01) to improve product stability. Its quality specification is in accordance with the relevant requirements of the announcement.

2. 8 Enzyme preparations

2.1 Aminopeptidase

1) Background. Aminopeptidase from the source of Aspergillus oryzae (Aspergillus oryzae) was applied for as a new species of enzyme preparation for the food industry. Its use as an enzyme preparation for food industry is permitted by the French Food Safety Authority, the Danish Veterinary and Food Administration, and others.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of amino acids at the amino terminus of proteins. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.2 Protease

1) Background information. Protease from Trichoderma reesei is applied as a new species of enzyme preparation for food industry. The Danish Veterinary and Food Administration, the French Food Safety Authority and others allowed its use as an enzyme preparation for food industry.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze protein hydrolysis. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.3 Phospholipase A2

1) Background. Phospholipase A2 from Trichoderma reesei source is applied as a new species of enzyme preparation for food industry. The U.S. Food and Drug Administration allows its use in food.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of phospholipids. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.4 Maltose amylase

1) Background information. Maltose amylase from brewer’s yeast (Saccharomyces cerevisiae) is applied as a new species of enzyme preparation for food industry. The Food Standards Australia and New Zealand allow its use as an enzyme preparation for the food industry.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of starch. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.5 Xylanase

1) Background information. Xylanase from Bacillus licheniformis is applied as a new species of enzyme preparation for food industry. The U.S. Food and Drug Administration (FDA), the French Food Safety Authority (FSA), and the Danish Veterinary and Food Administration (DVFA), among others, have permitted its use as an enzyme preparation for the food industry.

2) Process necessity. As an enzyme preparation for food industry, the substance is mainly used to catalyze the hydrolysis of xylan. Its quality specification is in accordance with the National Standard for Food Safety, Food Additives, Enzyme Preparations for Food Industry (GB 1886.174).

2.6 Lactase (β-galactosidase)

1) Background information: Lactase (β-galactosidase) from Papiliotrema terrestris was applied as a new species of enzyme preparation for food industry. The Danish Veterinary and Food Administration, the Food Standards Agency of Australia and New Zealand, and others have permitted its use as an enzyme preparation for the food industry.

(2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze lactose hydrolysis and transglycosylation reaction. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.7 Carboxypeptidase

1) Background information. Carboxypeptidase from Aspergillus oryzae source is applied as a new species of enzyme preparation for food industry. Its use as an enzyme preparation for the food industry is permitted by the French Food Safety Authority, the Danish Veterinary and Food Administration and others.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of amino acids at the carboxyl terminus of proteins. Its quality specification is in accordance with the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).

2.8 Deaminase

1) Background information. Deaminase from Aspergillus oryzae is applied as a new species of enzyme preparation for food industry. The U.S. Food and Drug Administration and the Ministry of Health, Labor and Welfare of Japan allowed its use as an enzyme preparation for food industry.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of 5′-adenine nucleotide (5′-AMP). Its quality specification is in accordance with the National Standard for Food Safety, Food Additives, Enzyme Preparations for Food Industry (GB 1886.174).

3. 2-Hexylpyridine

(1) Background information. 2-Hexylpyridine is applied as a new species of food flavor. The American Society of Food Flavor and Extract Manufacturers, International Organization of Food Flavor and Fragrance Industries, European Commission and so on allow it to be used as a food flavor in all kinds of food according to the production needs of the appropriate amount.

2) Process necessity. The substance is formulated into food flavor and used in various types of food (“National Standard for Food Safety? Standard for the Use of Food Additives

4. Fumaric acid

1) Background information. Fumaric acid as an acidity regulator has been included in the “National Standard for Food Safety Standard for the Use of Food Additives” (GB 2760), which is allowed to be used in food categories such as gelatin-based confectionery, bakery, pastry, fruit and vegetable juices (syrups), etc. The present application is to expand the scope of use for cured meat products (e.g., salted pork, bacon, duck, Chinese ham and preserved sausage) (Food Category 08.02.02), smoked, burnt or roasted meat (Food Category 08.03.02), and cured meat (Food Category 08.03.02). (food category 08.03.02), fried meat (food category 08.03.03), meat enemas (food category 08.03.05), frozen battered products (food category 09.02.02), cooked or fried aquatic products (food category 09.04.02), and smoked or grilled aquatic products (food category 09.04.03).

The U.S. Food and Drug Administration, Japan’s Ministry of Health, Labor and Welfare, and Health Canada allow it to be used in food as an acidity regulator. According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.

2) Process Necessity. The substance is used as an acidity regulator in the above food categories to regulate the pH of food. Its quality specification is in accordance with the National Standard for Food Safety Food Additive Fumaric Acid (GB 25546).

5. Sodium acetate (also known as sodium acetate)

1) Background. Sodium acetate as an acidity regulator has been included in the “National Standard for Food Safety Standard for the Use of Food Additives” (GB 2760), which is allowed to be used in compound seasonings and puffed food food food categories, and this application expands the scope of use for cured and preserved meat products (such as salted meat, preserved meat, duck, Chinese ham, preserved sausage) (food category 08.02.02), smoked, burnt and roasted meat (food category 08.03.02), fried meat (food category 08.03.02), and fried meat (food category 08.03.03), which is used in the food category 08.03.02). .02), fried meats (food category 08.03.03), meat enemas (food category 08.03.05), frozen hung products (food category 09.02.02), cooked or fried aquatic products (food category 09.04.02), and smoked or grilled aquatic products (food category 09.04.03).

The U.S. Food and Drug Administration, Japan’s Ministry of Health, Labor and Welfare, and Health Canada allow it to be used in food as an acidity regulator. According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.

2) Process Necessity. The substance is used as an acidity regulator in the above food categories to regulate the pH of food. Its quality specification is in accordance with the National Standard for Food Safety, Food Additives, Sodium Acetate (GB 30603).

6. Sodium cyclohexylaminosulfonate (also known as sweetener)

1) Background information. Sodium Cyclohexyl Aminosulfonate (also known as Sweetener) as a sweetener has been included in the “National Standard for Food Safety, Standard for the Use of Food Additives” (GB 2760), and is allowed to be used in frozen drinks, jams, breads, pastries, beverages, jellies and other food categories.

This application expands the scope of use for bakery fillings and pastes (bakery fillings only) (food category 07.04) and puffed foods (food category 16.06).

The Codex Alimentarius Commission (Codex Alimentarius Commission) allows its use as a sweetener in bakery products. The ADI for this substance is 0-11 mg/kg bw as assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

2) Process Necessity. The substance is used as a sweetener in baked food fillings and surfaces with hanging paste (baked food fillings only) (food category 07.04) and puffed food (food category 16.06) to impart sweetness to food. Its quality specifications implement the National Standard for Food Safety Food Additives Sodium Cyclohexyl Aminosulfonate (also known as sweetener) (GB 1886.37).

7. Vitamin E

1) Background. Vitamin E as an antioxidant has been included in the National Standard for Food Safety, Standard for the Use of Food Additives (GB 2760), and is allowed to be used in fried noodle products, convenient rice and noodle products, compound seasonings, puffed food and other food categories.

This application expands the scope of use for batters (e.g., tow batters for fish and poultry), breading powders, and frying powders (food category 06.03.02.04). The U.S. Food and Drug Administration, the Japanese Ministry of Health, Labor and Welfare, and others allow its use as an antioxidant in food. According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is 0.15-2 mg/kg bw.

2) Process Necessity. The substance is used as an antioxidant in batters (e.g., tow batters for fish and poultry), breading powders, frying powders (food category 06.03.02.04) to slow down oxidative discoloration of foods. Its quality specifications are in accordance with the National Standard for Food Safety Food Additives Vitamin E (GB 1886.233).

8.Processing aids

8.1 Polydimethylsiloxane and its emulsions

1) Background information. Polydimethylsiloxane and its emulsion as a processing aid for food industry has been included in the National Standard for Food Safety, Standard for the Use of Food Additives (GB 2760), which is allowed to be used in the processing of meat products, beer, bakery products, beverages, potato chips and so on.

This application expands the scope of use for collagen enteric coating process. According to the evaluation results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the ADI for this substance is 0-1.5 mg/kg bw.

2) Process Necessity. The substance is used as a processing aid for the food industry in the collagen enteric coating process to eliminate foam generated during the processing of collagen enteric coating. Its quality specification is implemented in the National Standard for Food Safety Food Additives Polydimethylsiloxane and its Emulsion (GB 30612).

8.2 Magnesium Stearate

1) Background. Magnesium stearate as emulsifier and anti-caking agent has been listed in the National Standard for Food Safety Food Additives Use (GB 2760), and is allowed to be used in the food categories of candied cold fruits, cocoa products, chocolate and chocolate products and candies.

This application is for use as a processing aid for the food industry in the effervescent tablet pressing process. It is permitted to be used in food as a processing aid for the food industry by the U.S. Food and Drug Administration, the Food Standards Agency of Australia and New Zealand, and others.

According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.

2) Process Necessity. The substance is used as a processing aid for food industry in the tablet pressing process of effervescent tablets, which can reduce the friction between the material and the surface of the mold in the process of pressing effervescent tablets, so as to make the surface of the tablets smooth and avoid the appearance of lobes. Its quality specifications implement the National Standard for Food Safety Food Additive Magnesium Stearate (GB 1886.91).

National Health and Wellness Commission (No.3 of 2023) Announcement

1. L-seleno-methylselenocysteine

(1) Background information. L-selenium-methyl selenocysteine as a food nutrient fortifier has been listed in the National Standard for Food Safety, Standard for the Use of Food Nutrient Fortification (GB 14880), which is allowed to be used in the food categories of prepared milk powders (except milk powder for children) and prepared milk powders (milk powders for children only), rice and products thereof, wheat flour and products thereof, and so on.

The L-selenium-methyl selenocysteine in this application is a new production process, and its scope of use and dosage are consistent with the approved selenium in GB?14880.

2) Process necessity. The substance is used as a food nutrient fortifier in prepared milk powder (except milk powder for children) and prepared milk powder (milk powder for children only) (food category 01.03.02), rice and its products (food category 06.02), wheat flour and its products (food category 06.03), miscellaneous grain flour and its products (food category 06.04), bread (food category 07.01), cookies ( Food category 07.03), milk-containing beverages (food category 14.03.01), fortified foods with selenium. Their quality specifications are in accordance with the relevant requirements of the announcement.

2. D-Alloxan-3-differential isomerase

1) Background. D-Alloxan-3-differential isomerase from Bacillus subtilis (Bacillus subtilis) was applied as a new species of enzyme preparation for food industry. The U.S. Food and Drug Administration and others have allowed its use as an enzyme preparation for food industry.

2) Process necessity. As an enzyme preparation for food industry, the substance is mainly used to catalyze the production of D-fructose to D-alloflavose. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB?1886.174).

3. Ascorbyl Palmitate (Enzyme Method)

1) Background. Ascorbyl Palmitate (Enzymatic) was approved for use as an antioxidant in the food category of fats, oils and emulsified fat products in Announcement No. 9 of 2016. This application expands the scope of use: as an antioxidant for convenience rice and noodle products (food category 06.07); and as a food fortifier, a compound source of vitamin C. The scope of use and dosage are consistent with those approved for vitamin C in GB?14880.

The Ministry of Health, Labor and Welfare of Japan, the Ministry of Food and Drug Safety of Korea and others allow its use as an antioxidant in convenient rice and noodle products, and the European Commission, the Ministry of Health, Labor and Welfare of Japan, and the Food Standards Agency of Australia and New Zealand allow its use in food categories such as prepared milk powders and beverages.

According to the evaluation results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the ADI for this substance is 0-1.25 mg/kg bw.

2) Process Necessity. The substance is used as an antioxidant in convenience rice and noodle products (Food Category 06.07) to retard oxidation of convenience rice and noodle products.

The substance is used as a food nutrient fortifier, a compound source of vitamin C, fortifying food with vitamin C.

Its quality specifications are implemented in the National Health and Health Commission (former National Health and Family Planning Commission) Announcement No. 9 of 2016.

4 Nutritional fortifiers

4.1 Vitamin B1

1) Background. Vitamin B1 as a food nutritional fortifier has been listed in the “National Standard for Food Safety? Standard for the Use of Food Nutritional Fortifiers” (GB 14880), and is allowed to be used in food categories such as prepared milk powder (milk powder for children and maternity use only), soybean powder, soybean milk powder, soy milk, gelatin-based confectionery, rice and its products, wheat flour and its products, etc. This application expands the scope of use to be used in special-purpose beverages (including sports beverages, nutrient-rich beverages, etc.) (food category 14.04.02.01).

The U.S. Food and Drug Administration, the European Commission, the Ministry of Health, Labor and Welfare of Japan, and the Food Standards Agency of Australia and New Zealand allow its use in food.

2) Process necessity. The substance is used as a food nutrient fortifier in special-purpose beverages (including sports drinks, nutrient drinks, etc.) (Food Category 14.04.02.01) to fortify the content of vitamin B1 in food. Its quality specification is in accordance with the National Standard for Food Safety Food Additives Vitamin B1 (Thiamine Hydrochloride) (GB 14751).

4.2 Vitamin B2

1) Background. Vitamin B2 as a food nutritional fortifier has been included in the “National Standard for Food Safety? Standard for the Use of Food Nutritional Fortifiers” (GB 14880), and it is allowed to be used in food categories such as prepared milk powder (milk powder for children and maternity use only), soybean flour, soybean milk powder, soy milk, gelatin-based confectionery, rice and its products, wheat flour and its products, etc. This application expands the use of it for special-purpose beverages (including sports beverages, nutrient beverages, etc.) (Food Category 14.04.02.01).

The U.S. Food and Drug Administration, the European Commission, the Ministry of Health, Labor and Welfare of Japan, and the Food Standards Agency of Australia and New Zealand allow its use in food.

2) Process necessity. The substance is used as a food nutrient fortifier in special-purpose beverages (including sports drinks, nutrient beverages, etc.) (Food Category 14.04.02.01) to fortify the content of vitamin B2 in food. Its quality specification is in accordance with the National Standard for Food Safety Food Additives Vitamin B2 (Riboflavin) (GB 14752).

4.3 Taurine

1) Background. Taurine as a food nutrient fortifier has been listed in the National Standard for Food Safety Standard for the Use of Food Nutrient Fortifiers (GB14880), and is allowed to be used in food categories such as special-purpose beverages, etc. The maximum use level of this application in special-purpose beverages (including sports beverages, nutrient beverages, etc.) (food category 14.04.02.01) has been expanded from 0.5g/kg to 0.6g/kg.

The U.S. Food and Drug Administration, the Ministry of Health, Labor and Welfare of Japan, and the Food Standards Agency of Australia and New Zealand allow its use in food categories such as flavored beverages.

2) Process necessity. The substance is used as a food nutrient fortifier in special-purpose beverages (including sports drinks, nutrient drinks, etc.) (food category 14.04.02.01) to fortify the content of taurine in food products. Its quality specification implements the National Standard for Food Safety Food Additives Taurine (GB14759).

National Health and Wellness Commission (2023 No.5) Announcement

1. Enzyme preparations

1.1 β-amylase

1) Background. β-amylase from Bacillus flexus (Bacillusflexus) source was applied for as a new variety of enzyme preparation for the food industry. The Ministry of Health, Labor and Welfare of Japan, the Food Safety Authority of France, and the Veterinary and Food Administration of Denmark have permitted its use as an enzyme preparation for the food industry.

2) Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze starch hydrolysis. Its quality specifications implement the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB1886.174).

1.2 Lysophospholipase

1) Background. Lysophospholipase from the source of Aspergillus plumosus (Trichoderma?reesei) is applied as a new species of enzyme preparation for food industry. The U.S. Food and Drug Administration, the French Food Safety Authority, and the Food Standards Agency of Australia and New Zealand, among others, allow its use as an enzyme preparation for food industry.

2) Process necessity. As an enzyme preparation for food industry, the substance is mainly used to catalyze the hydrolysis of lysophospholipids. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB1886.174).

2. Sulfuric acid

1) Background information. Sulfuric acid as a food industry processing aids have been included in the “National Standard for Food Safety Food Additives” (GB 2760), allowing for the use of beer, starch, dairy products and other processing techniques. This application expands the scope of use for oil and grease processing. The U.S. Food and Drug Administration and the Ministry of Health, Labor and Welfare of Japan allow it to be used in food.

(2) Process necessity. The substance is used as a processing aid for the food industry in the oil and grease processing process to neutralize oil and grease and remove processing by-products. Its quality specifications implement the National Standard for Food Safety Food Additives Sulfuric Acid (GB29205).

National Health Commission (No.8 of 2023) Announcement

1. Serine protease

1) Background. Serine protease from Bacillus licheniformis (Bacillus licheniformis) source was applied as a new species of enzyme preparation for food industry.

The U.S. Food and Drug Administration (FDA), the French Food Safety Authority (FSA), the Danish Veterinary and Food Administration (DVFA), and the Food Standards Agency of Australia and New Zealand (FSANZ), among others, have permitted the use of serine protease as an enzyme for food industry.

2) Process necessity. As an enzyme preparation for food industry, the substance is mainly used to catalyze the hydrolysis of pancreatic curd protein. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB1886.174).

2. Magnesium lactate

1) Background. Magnesium as a food nutrient fortifier has been listed in the “National Standard for Food Safety, Standard for the Use of Food Nutrient Fortification” (GB14880), which is permitted to be used in food categories such as prepared milk powder, beverages (except for the varieties involved in 14.01 and 14.06) and solid beverages.

The magnesium lactate in this application is a compound source of magnesium, and its scope of use and dosage are consistent with the approved magnesium in GB14880. The International Codex Alimentarius Commission, the U.S. Food and Drug Administration, the European Commission and others allow its use in food categories such as infant formula.

2) Process necessity. The substance is used as a food nutritional fortifier for prepared milk powder (food category 01.03.02), beverages (except varieties involved in 14.01 and 14.06) (food category 14.0) and solid beverages (food category 14.06) to fortify magnesium content in food. The quality specifications are in accordance with the relevant requirements of the announcement.

3. 2′-Fucose-based lactose

1) Dosage and scope of use

2) Background information. 2′-Fucose-based lactose is applied as a new species of food fortifier. The U.S. Food and Drug Administration, the European Commission, and the Food Standards Agency of Australia and New Zealand, among others, allow 2′-fucose-based lactose to be used in food categories such as infant formula.

3) Process necessity. The substance is used as a food fortifier and is a major breast milk oligosaccharide in breast milk. Its quality specification is in accordance with the relevant requirements of the announcement.

4. Lactose-N-Neotetrasaccharide

1) Dosage and scope of use

2) Background information. Lactose-N-neotetrasaccharide is applied as a new species of food fortification agent. The U.S. Food and Drug Administration, the European Commission, Australia and New Zealand Food Standards Agency, etc. allow Lactulose-N-Neotetrasaccharide to be used in food categories such as infant formula.

3) Process necessity. The substance, as a food nutritional fortifier, is a major breast milk oligosaccharide in breast milk. Its quality specifications are in accordance with the relevant requirements of the announcement.

5. Calcium Lactate

1) Background information. Calcium lactate as acidity regulator, antioxidant, emulsifier, stabilizer and coagulant, thickening agent has been included in the “National Standard for Food Safety Standard for the Use of Food Additives” (GB2760), and is allowed to be used in processed fruits, confectionery, solid beverages, puffed food, and other food categories, and the current application expands the use of the scope of use for pickled vegetables (food category 04.02.02.03), canned vegetables ( Food Category 04.02.02.04).

The International Codex Alimentarius Commission, the U.S. Food and Drug Administration, and the European Commission allow it to be used as a thickener and acidity regulator for processed vegetables and canned vegetables. According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.

2) Process Necessity. The substance is used as a stabilizer and coagulant, acidity regulator in pickled vegetables (food category 04.02.02.03), canned vegetables (food category 04.02.02.04) to improve product stability. Its quality specifications implement the National Food Safety Standard for Food Additives Calcium Lactate (GB1886.21).

6. Sansan gum

1) Background. NHSC Notice No. 4 of 2020 approves the new food additive species of Sansan gum as a thickener, stabilizer and coagulant for the food categories of meat enemas, fruit and vegetable juices (pulps) beverages, and plant protein beverages.

This application expands the scope of use for prepared milk (food category 01.01.03), complex protein drinks (food category 14.03.03) and flavored drinks (food category 14.08).

2) Process necessity. The substance is used as a thickener, stabilizer and coagulant in prepared milk (food category 01.01.03), complex protein beverages (food category 14.03.03) and flavored beverages (food category 14.08) to improve product stability. Its quality specifications are implemented in NHMRC Bulletin No. 4 of 2020.

NHSC (2023 No. 10) Announcement

1. Edible tannins

1) Background. Edible tannin as a processing aid for the food industry has been included in the National Standard for Food Additives Use in Food Safety (GB2760), and is allowed to be used in the processing of yellow wine, beer, wine and prepared wine, and the process of decoloration of fats and oils. This application expands the scope of use for sugar manufacturing process. The Ministry of Health, Labor and Welfare of Japan allows it to be used as a processing aid for all kinds of food.

(2) Process Necessity. The substance is used as a processing aid for the food industry in the sugar manufacturing process to improve the clarification effect. Its quality specifications implement the National Standard for Food Safety Food Additives Edible Tannins (GB1886.303).

2. Ethyl Acetate

1) Background information. Ethyl acetate as a processing aid for the food industry has been included in the “National Standard for Food Safety Food Additives Use” (GB2760), which is allowed to be used in the processing of prepared wine and yeast extracts. This application expands the scope of use for the processing of tea extracts. The European Commission, Australia and New Zealand Food Standards Agency allow its use as an extraction solvent for various types of food. According to the evaluation results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the Acceptable Daily Intake (ADI) for this substance is 0-25mg/kgbw.

2) Process Necessity. The substance is used as a processing aid for the food industry in the processing of tea extracts for the extraction of tea polyphenols and theanine. Its quality specification implements the National Food Safety Standard for Food Additives Ethyl Acetate (GB 1886.190).