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China announces new national food safety standards

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Publish time: 22nd August, 2022      Source: CCM
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    Summary: China released new national food safety standards, including standards for some sweeteners.   

  

    On 28 July, China's National Health Commission (NHC) released 36 national food standards, including standards for stevioside, polyfructose, fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS).   

  

        

  

    National Food Safety Standard–Food Additive: Stevioside   

  
        
  •       Scope: This standard is applicable to stevioside, a food additive extracted and refined from the leaves of Stevia rebaudiana Bertoni.     
    •     
  •       Molecular formula, relative molecular mass:      
    •     
  •       Including 13 glycosides (molecular formula, relative molecular mass)     
    •     
  •       Stevioside (C38H60O18, 804.87);     
    •     
  •       Stevioside A (C44H70O23, 967.01);     
    •     
  •       Stevioside B (C38H60O18, 804.87);     
    •     
  •       Stevioside C (C44H70O22, 951.01);     
    •     
  •       Stevioside D (C50H80O28, 1,129.15);     
    •     
  •       Stevioside E (C44H70O23, 967.01);     
    •     
  •       Stevioside F (C43H68O22, 936.99);     
    •     
  •       Stevioside M (C56H90O33, 1,291.29);     
    •     
  •       Stevioside N (C56H90O32, 1,275.29);     
    •     
  •       Stevioside O (C62H100O37, 1,437.44);     
    •     
  •       Dulcoside A (C38H60O17, 788.87);     
    •     
  •       Rubusoside (C32H50O13, 642.73);     
    •     
  •       Steviolbioside (C32H50O13, 642.73)     
    •   
  Table Physical and chemical indicators for stevioside
  
                                                                                                                                                                                                                                                                                                                                                                                               
            Item                        Indicators           
            Content of stevioside (dry basis), ω/%                        ≥90.0           
            Ash content, ω/%                        ≤1.0           
            Loss on drying, ω/%                        ≤6.0           
            pH                        4.5–7.0           
            Lead (in the form of Pb)/(mg/kg)                        ≤1.0           
            Arsenic content (in the form of As)/(mg/kg)                        ≤1.0           
            Methanol/(mg/kg)                        ≤200           
            Ethanol/(mg/kg)                        ≤5,000           
  


Source: National Food Safety Standard–Food Additive: Stevioside

  

    National Food Safety Standard–Food Nutritional Fortifier: Polyfructose   

  
        
  •       Scope: This standard is applicable to polyfructose, a food nutritional fortifier extracted from chicory or Jerusalem artichoke tuber. The production processes include removing impurities by acid and alkali treatment or other methods, and drying.     
    •     
  •       Molecular formula: (C5-H12-O6)-(C6-H10-O5)n-2–(C6-H10-O5)(n=5~60)     
    •   
  Table Physical and chemical indicators for polyfructose
  
                                                                                                                                                                                                                                                                                                                                                                                               
            Item                        Indicators           
            pH (10% aqueous solution)                        4.5–7.0           
            Water content, ω/%                        ≤5           
            Ash content (dry basis), ω/%                        ≤0.2           
            Polyfructose (≥DP5), ω/%                        ≥94.5           
            Average degree of polymerisation (DP)                        ≥23           
            Glucose+fructose+sucrose, ω/%                        ≤0.5           
            Lead (in the form of Pb)/(mg/kg)                        ≤0.15           
            Total arsenic content (in the form of As)/(mg/kg)                        ≤0.5           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Polyfructose

  Table Microorganism limits in polyfructose
  
                                                                                                                                                                                                                                                                       
            Item                        Indicators           
            Mould/(CFU/g)                        <20           
            Yeast/(CFU/g)                        <20           
            Escherichia coli/(CFU/g)                        ≤10           
            Staphylococcus aureus                        0/25g           
            Salmonella                        0/25g           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Polyfructose

  

    National Food Safety Standard–Food Nutritional Fortifier: Fructo-oligosaccharides   

  
        
  •       Scope: This standard is applicable to the food nutritional fortifier FOS. There are two different classes of FOS mixtures. The first class of FOS is produced from chicory or Jerusalem artichoke. The components of this FOS are GF2 (kestose), GF3 (nystose), GF4 (FOS DP5/GF4), GF5 (FOS DP6/GF5), GF6 (FOS DP7/GF6), GF7 (FOS DP8/GF7), F2 (inulo-biose), F3 (inulo-triose), F4 (inulo-tetraose), F5 (inulo-pentaose), F6 (inulo-hexaose), F7 (inulo-heptaose), F8 (inulo-octaose). The production processes include the enzymatic hydrolysis of the raw material, membrane separation, purification and drying. The second class of FOS is obtained by the transfructosylation action of a β-fructosidase of Aspergillus oryzae or Aspergillus on sucrose. The production processes include purification and drying. This FOS mixture is composed of GF2, GF3, GF4 and GF5.     
    •   
  Table Physical and chemical indicators for FOS
  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           
            Item                        Indicators           
            
          		             Source of chicory (or Jerusalem artichoke)                        Source of sucrose           
            FOS (dry basis), ω/%                        ≥93.2                        ≥95.0           
            Glucose+fructose+sucrose (dry basis), ω/%                        ≤6.8                        ≤5.0           
            Water content,ω/%                        ≤5.0           
            pH                        5.0–7.0           
            Total ash content,ω/%                        ≤0.2                        ≤0.1           
            Lead (in the form of Pb)/(mg/kg)                        ≤0.1           
            Total arsenic content (in the form of As)/(mg/kg)                        ≤0.1           
            Cadmium (in the form of Cd)/(mg/kg)                        ≤0.01           
            Heavy metal (in the form of Pb)/(mg/kg)                        ≤1           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Fructo-oligosaccharides

  Table Microorganism limits in FOS
  
                                                                                                                                                                                                                                                                                                               
            Item                        Indicators           
            The number of bacterial colonies/(CFU/g)                        ≤1,000           
            Mould/(CFU/g)                        ≤20           
            Yeast/(CFU/g)                        ≤20           
            Escherichia coli/(CFU/g)                        ≤10           
            Staphylococcus aureus/(CFU/g)                        ≤10           
            Salmonella                        0/25g           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Fructo-oligosaccharides

  

    National Food Safety Standard–Food Nutritional Fortifier: Galacto-oligosaccharides   

  
        
  •       Scope: This standard is applicable to GOS, a food nutritional fortifier produced by β-galactosidase from TCC 31382 (Bacillus sp.) or Aspergillus oryzae using lactose as the raw material. The β-galactosidase catalyses the hydrolysis of lactose into galactose and glucose, and at the same time, the hydrolysed galactosides are transferred to the lactose molecule through the transfer of galactosides.     
    •   
  Table Physical and chemical indicators for GOS
  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          
            Item                        Indicators           
                                     Powder                        Liquid           
            Content of GOS (dry basis), ω/%                        ≥57                        ≥57           
            Content of lactose (dry basis), ω /%                        ≤23                        ≤25           
            Content of glucose (dry basis), ω /%                        ≤22                        ≤22           
            Content of soluble solids, ω /%                        /                        ≥73           
            Water content, ω/%                        ≤5.0                        /           
            Sulfated Ash Content, ω/%                        ≤0.3                        ≤0.3           
            pH                        /                        2.8–5.5           
            Lead (in the form of Pb)/(mg/kg)                        ≤0.5                        ≤0.5           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Galacto-oligosaccharides

  Table Microorganism limits in GOS
  
                                                                                                                                                                                                                                                                                                               
            Item                        Indicators           
            The number of bacterial colonies/(CFU/g or CFU/mL)                        ≤3,000           
            Escherichia coli/(MPN/g or MPN/mL)                        ≤3.0           
            Mould/(CFU/g or CFU/mL)                        ≤50           
            Yeast/(CFU/g or CFU/mL)                        ≤50           
            Staphylococcus aureus/(MPN/g or MPN/mL)                        <3.0           
            Salmonella                        0/25g           
  


Source: National Food Safety Standard–Food Nutritional Fortifier: Galacto-oligosaccharides

  Source:CCM

  

  More information can be found at CCM Sweeteners China Monthly Newsletter.

  

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