National standards for additives mean that the food additives used should not cause any health hazards to the human body.

1. Food additives should not be used to cover up quality defects in the food itself or in the processing process or for the purpose of adulteration, adulteration, or counterfeiting.

2. The food additives used should not reduce the nutritional value of the food itself.

3. Reduce the amount used in food as much as possible while achieving the desired effect.

4. The amount of this additive in food ingredients should not exceed the maximum allowable amount.

5. The content of the additive brought into the food by the ingredients should be significantly lower than the level normally required by directly adding it to the food.

6. These ingredients should be used under normal production process conditions, and the content of the additives in the food should not exceed the level introduced by the ingredients.

Principles for the use of additives

The current international regulations can be divided into two major systems. One is the "permission list" that "exhaustively" lists the additives that are allowed to be used. The other is a "banned list" of prohibited auxiliaries. After years of practice, it was discovered that the "banned list" has a big flaw: the lack of binding force on new substances.

When a new substance appears, because it is not on the existing "banned list", it can be used in food packaging materials at will, and regulations cannot manage it. Therefore, the original "banned list" was formulated Japan and South Korea have switched to the "permit list" system, and Europe, the United States and China have adopted the "permit list" system. The 2003 version (Hygienic Standards for the Use of Additives for Food Containers and Packaging Materials) *** has 65 additive dosages in the permitted list.