Currently there are 23 categories of food additives in China, mainly acidity regulator, anti-caking agent, defoamer, antioxidant, bleaching agent, bulking agent, gum-based confectionery in the base agent substances, coloring agents, color protectants, emulsifiers, enzymes, flavor enhancers, flour treatment agents, filming agents, moisture retention, nutritional enhancers, preservatives, stabilizers and coagulants, sweeteners, thickening agents, food flavorings, food processing aids, other 23 categories. Processing aids for food industry, others and other 23 categories.

In accordance with Article 54 of the Food Sanitation Law of the People's Republic of China and Article 28 of the Measures for the Sanitary Administration of Food Additives, as well as Article 2 of the Measures for the Sanitary Administration of Food Nutritional Strengthening Agents, and Article 99 of the Food Safety Law of the People's Republic of China, China defines food additives as follows: food additives, which refer to food additives that are used to improve the quality, color, aroma, and taste of food, as well as for preservation and processing technology, Preservation of freshness and the needs of processing technology and added to the food of synthetic or natural substances.

In accordance with GB2760-2011 "National Standard for Food Safety, Standard for the Use of Food Additives", food additives are defined as the following. Nutritional enhancers, food flavors, gum-based confectionery in the base agent substances, food industry processing aids are also included."

Expanded Information

Commonly Used Food Additives

Preservatives - Commonly used are sodium benzoate, potassium sorbate, sulphur dioxide and lactic acid. Used in food processing for jams, preserves, etc.

Antioxidants - similar to preservatives, can extend the shelf life of food. Commonly used are Vitamin C, isovitamin C, etc.

Colorants - Commonly used synthetic pigments are carmine, amaranth, lemon yellow, indigo and so on. It can change the appearance of food and make it more appetizing.

Thickeners and stabilizers - can improve or stabilize the physical properties of cold foods, making them lubricious and delicate in appearance. They enable frozen foods such as ice cream to maintain a soft, loose organization over time.

Bulking agent - some candies and chocolates with the addition of bulking agent, can encourage the sugar body to produce carbon dioxide, thus playing a role in bulking. Commonly used bulking agents are sodium bicarbonate, ammonium bicarbonate, compound bulking agent.

Sweeteners - commonly used synthetic sweeteners are sodium saccharin, sweetener, etc.. The purpose is to increase the sense of sweetness.

Acidulants - some beverages, candy, etc. are often used to regulate and improve the effect of acidulants flavor. Commonly used citric acid, tartaric acid, malic acid, lactic acid and so on.

Whitening agent - benzoyl peroxide is the main ingredient of flour whitening agent. Chinese food in the flour allowed to add the maximum dose of 0.06g/kg. whitening agent exceeds the standard, will destroy the nutrition of the flour, after hydrolysis of benzoic acid will cause damage to the liver, benzoyl peroxide in the European Union and other developed countries have been banned as a food additive use. China in May 2011 also banned benzoyl peroxide as a whitening agent.

Flavors - There are synthetic and natural flavors, and many flavors. Consumers often eat a variety of flavors of chocolate, the production process is widely used in a variety of spices, so that it has a variety of unique flavors.

Baidu Encyclopedia - Food Additives