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1 Scope
This standard is applicable to food flavor.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1 food flavor
concentrated formulated mixture (except formulated product having only salt taste, sweet taste or acid taste) consisted of food fragrance and (or) hot-work food spices and food supplementary essence, with or without food supplementary essence. Generally, it is not used directly for consumption, but for food processing
Note 1: Food essence and food seasonings shall be distinguished exactly: seasonings, a type of food, is usually eaten directly as food; Food essence can be a small part of seasonings.
Note 2: Food essence should be used in an appropriate amount according to production demand.
2.2 food supplementary essence
food additives and food ingredients essential for production, storage and application of food flavor. Food additives (except flavoring agent and acidness conditioner) have no function in final flavored product
2.3 food hot-work spices
a product or mixture prepared for food fragrance. They are the products made of food materials by food production process like cooking
2.4 specimen
specimens selected from the sample, used for testing
2.5 standard sample
the standard sample confirmed to be used for inspection by the technical division of an enterprise jointly with relevant department/ personnel upon verification and fragrance assessment of the samples
2.6 liquid flavor
Dissolvent flavor dissolved in oil or oil-soluble material, water or water-soluble material. Generally it exists as liquid at atmospheric temperature
2.7 emulsion flavor
oil-in-water flavor prepared by emulsification and homogenizing
2.8 paste flavor
flavors in forms of slurry or paste
2.9 mixed powder flavor
powdery flavor which scent and (or) fragrance components are mixed with solid dust carriers
2.10 capsuled powder flavor
Particle flavor which scent and (or) fragrance components are capsuled as core materials in solid walls
3 Technical requirements
3.1 Requirements on raw materials
Spiceries used for food flavor shall meet the requirements of GB 2760 National food safety standard - Hygienic standards for uses of food additives; food alcohol shall meet the requirements of GB 10343 Edible alcohols; and vegetable oil shall meet the requirements of GB 2716 National food safety standard - Hygienic standards for uses of food additives. Food supplementary essence allowable to be used are listed in as Annex A.
3.2 Sensory Requirements
Sensory requirements shall be consistent with those on Table 1.
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Table 1 Sensory Requirements
Item Requirement Inspection method
Color / form a Standard sample of same model Sub-clause B.1, Annex B
Scent Standard sample of same model GB/T 14454.2
Fragrance b Standard sample of same model Sub-clause B.2
a During storage, portion of product may have slight turbidness, deposition or discolorment, which has no effect on use. Color/form verification may not be conducted for emulsion flavor.
b Fragrance test is not applicable to product with vegetable oil dissolvent.
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet the requirements of Table 2.
Table 2 Physical and chemical indexes
Item Liquid flavor Emulsion flavor Powdery flavor Powdery flavor Inspection method
Mixed type Capsuled type
Relative density (25℃/25℃ or 20℃/20℃ or 20℃/4℃) DStandard sample ±0.010 — GB/T 11540
Refraction index (25℃ or 20℃) nStandard sample±0.010 — GB/T 14454.4
Moisture /% ≤ — 20.0 15.0 GB 5009.3 and Sub-clause B.3
Peroxide value a / (g/100g) ≤ 0.5 — Sub-clause 4.2.1, GB/T 5009.37-2003
Particle size (within specialized range) — ≤2μm and evenly distributed c — ≥90.0% Sub-clause B.4
Stability of raw liquor — Not laminated — Sub-clause B.5
Stability of thousandfold diluent d — Without floating oil or deposition — Sub-clause B.6
Content of heavy metals (based on Pb) (mg/kg) ≤ 10 GB/T 5009.74
Arsenic content (As) ≤3mg/kg (only abio-arsenic content test shall be conducted for food flavor with marine product component, and its abio-arsenic content shall not be larger than 1.5mg/kg) GB/T 5009.11 or GB/T 5009.76
Methanol content b /% ≤ 0.2 — GB/T 7917.4
Note: end-of-manufacturing inspection items include relative density, refraction index, moisture, particle size, stability of raw liquor, stability of thousandfold diluent; all test items shall be inspected in type inspection one time each year.
a Peroxide index test is only applicable to products with vegetable oil content ≥20%.
b Methanol content test is only applicable to products with food alcohol content ≥20%.
c Particle size of emulsion flavor is only adaptable to drinkable emulsion flavor.
d Stability of thousandfold diluent is only adaptable to drinkable emulsion flavor.
3.4 Microbiological criteria
Microbiological criteria shall meet the requirements of Table 3.
Table 3 Microbiological criteria
Item Liquid flavor Emulsion flavor Paste flavor Powdery flavor Inspection method
Mixed type Capsuled type
Aerobic bacteria count / (CFU/g or CFU/mL) - ≤5000 ≤30000 GB 4789.2
Coliform bacteria / (MPN/g or MPN/mL) - ≤3.6 ≤15 GB 4789.3
4 Labeling
Products shall be labeled in accordance with National food safety standard - General rules for labelling of food additives (GB 29924); relative density and refraction index needs not be tested for products with food hot-work spices, and their ingredient list on labelling shall be indicated with "food hot-work spices". Food flavor with marine product components shall be indicated with "having marine product component" on its labelling.
5 Others
As required by technology/process, colouring agent, sweetening agent and coffeine allowable in GB 2760 may be used on food flavor, and their types and doses shall be consist of those of the final foods. ?
Annex A
Supplementary materials allowable in food flavor
A.1 Dissolvents and carriers are listed in as Table A.1.
Table A.1 Dissolvants and carriers
SN Dissolvants and carriers CNS INS
1 microcrystalline cellulose 02.005 460i
2 phospholipid 04.010 322
3 sucrose esters of fatty acid 10.001 473
4 mono-and diglycerides of fatty acids 10.006 471
5 octyl and decyl glycerate 10.018 —
6 sodium starch octenyl succinate 10.030 1450
7 glycerine(glycerol) 15.014 422
8 propylene glycol 18.004 1520
9 sorbitol and sorbitol syrup 19.006 420i
420ii
10 D-mannitol 19.017 421
11 agar 20.001 406
12 gelatin 20.002 —
13 sodium carboxy methyl cellulose 20.003 466
14 sodium alginate
potassium alginate 20.004
20.005 401
402
15 pectins 20.006 440
16 carrageenan 20.007 407
17 gum arabic 20.008 414
18 xanthan gum 20.009 415
19 propylene glycol alginate 20.010 405
20 hydroxypropyl starch 20.014 1440
21 polydextrose 20.022 1200
22 carob bean gum 20.023 410
23 beta-cyclodextrin 20.024 459
24 guar gum 20.025 412
25 oxidized starch 20.030 1404
26 methyl cellulose 20.043 461
Note: other suitable food raw materials may be used as dissolvants and carriers for food flavor.
A.2 Other supplementary materials are as shown in Table A.2.
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Table A.2 Other supplementary materials
SN Other supplementary materials CNS INS
1 sucrose acetate isobutyrate (SAIB) — 444
2 ablmoschus manihot gum — —
3 fenugreek gum — —
4 sodium hydroxide — 524
5 DL-malic acid — —
6 potassium chloride 00.008 508
7 galactomannan 00.014 —
8 zinc sulfate 00.018 —
9 citric acid 01.101 330
10 lactic acid 01.102 270
11 L-malic acid 01.104 —
12 metatartaric acid 01.105 353
13 phosphoric acid 01.106 338
disodium dihydrogen pyrophosphate 15.008 450i
tetrasodium pyrophosphate 15.004 450iii
calcium dihydrogen phosphate 15.007 341i
potassium dihydrogen phosphate 15.010 340i
dipotassium hydrogen phosphate 15.009 340ii
calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii
tricalcium orthophosphate (calcium phosphate) 02.003 341iii
tripotassium orthophosphate 01.308 340iii
trisodium orthophosphate 15.001 339iii
sodium polyphosphate 15.002 452i
sodium tripolyphosphate 15.003 451i
sodium dihydrogen phosphate 15.005 339i
sodium phosphatedibasic 15.006 339ii
14 acetic acid 01.107 260
15 hydrochloric acid 01.108 507
16 acetic acid 01.112 —
17 calcium hydroxide 01.202 526
18 potassium hydroxide 01.203 525
19 potassium carbonate 01.301 501i
20 sodium carbonate 01.302 500i
21 trisodium citrate 01.303 331iii
22 tripotassium citrate 01.304 332ii
23 sodium sesquicarbonate 01.305 500iii
24 sodium dihydrogencitrate 01.306 331i
25 potassium hydrogen carbonate 01.307 501ii
26 DL-disodium malate 01.309 —
27 calcium lactate 01.310 327
28 sodium gluconate 01.312 576
29 potassium ferrocyanide 02.001 536
30 silicon dioxide 02.004 551
31 calcium silicate 02.009 552
32 polydimethyl siloxane 03.007 900a
33 butylated hydroxyanisole 04.001 320
34 butylated hydroxytoluene 04.002 321
35 propyl gallate 04.003 310
36 D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate 04.004
04.018 315
316
37 tea polyphenol (TP) 04.005 —
38 phytic acid (inositol hexaphosphoric acid) 04.006 —
39 tertiary butylhydroquinone (TBHQ) 04.007 319
40 antioxidant of glycyrrhiza 04.008 —
41 calcium ascorbate 04.009 302
42 ascorbyl palmitate 04.011 304
43 4-hexylresorcinol 04.013 586
44 ascorbic acid 04.014 300
45 sodium ascorbate 04.015 301
46 vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate) 04.016 307
47 rosemary extract 04.017 —
48 sulfur dioxide 05.001 220
potassium metabisulphite 05.002 224
sodium metabisulphite 05.003 223
sodium sulfite 05.004 221
sodium hydrogen sulfite 05.005 222
sodium hyposulfite 05.006 —
49 sodium hydrogen carbonate 06.001 500ii
50 ammonium hydrogen carbonate 06.002 503ii
51 aluminium potassium sulfate 06.004 522
52 potassium bitartarate 06.007 336
53 beet red 08.101 162
54 sorghum red 08.115 —
55 orange yellow 08.143 —
56 natural carotene 08.147 —
57 sodium caseinate 10.002 —
58 xylitan monostearate 10.007 —
59 sodium stearoyl lactylate 10.011 481i
calcium stearoyl lactylate 10.009 482i
60 glycerol ester of hydrogenated rosin 10.013 —
61 polyoxyethylene xylitan monostearate 10.017 —
62 modified soybean phospholipid 10.019 —
63 propylene glycol esters of fatty acids 10.020 477
64 polyglycerol esters of fatty acids 10.022 475
65 sorbitan monolaurate 10.024 493
sorbitan monopalmitate 10.008 495
sorbitan monostearate 10.003 491
sorbitan tristearate 10.004 492
sorbitan monooleate 10.005 494
66 polyoxyethylene(20)sorbitan monolaurate 10.025 432
polyoxyethylene(20)sorbitan monopalmitate 10.026 434
polyoxyethylene(20)sorbitan monostearate 10.015 435
polyoxyethylene(20)sorbitan monooleat 10.016 433
67 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a
68 potassium stearate 10.028 470
calcium stearate 10.039
magnesium stearate 02.006
69 polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476
70 lactic and fatty acid esters of glycerol 10.031 472b
71 citric and fatty acid esters of glycerol 10.032 472c
72 enzymatically decomposed soybean phospholipid 10.040 —
73 monosodium glutamate 12.001 621
74 disodium5'-guanylate 12.002 627
75 disodium5'-inosinate 12.003 631
76 disodium5'-ribonucleotide 12.004 635
77 magnesium carbonate 13.005 504i
78 calcium carbonate(light and heavy) 13.006 170i
79 shellac 14.001 904
80 potassium lactate 15.011 326
81 sodium lactate 15.012 325
82 benzoic acid, sodium benzoate 17.001
17.002 210
211
83 sorbic acid, potassium sorbate 17.003
17.004 200
202
84 dehydroacetic acid, sodium dehydroacetate 17.009(i)
17.009(ii) 265
266
85 nisin 17.019 234
86 propionic acid, sodium propionate, calcium propionate 17.029
17.006
17.005 280
281
282
87 natamysin 17.030 235
88 methyl p-hydroxy benzoate and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, sodium ethyl p-hydroxy benzoate) 17.032
17.007 219
214
215
89 calcium sulphate 18.001 516
90 calcium chloride 18.002 509
91 magnesium chloride 18.003 511
92 disodium ethylene-diamine-tetra-acetate 18.005 386
93 disodium stannous citrate 18.006 —
94 glucono delta-lactone 18.007 575
95 alpha-cyclodextrin 18.011 457
96 gamma-cyclodextrin 18.012 458
97 maltitol and maltitol syrup 19.005 965i
965ii
98 xylitol 19.007 967
99 lactitol 19.014 966
100 lo-han-kuo extract 19.015 —
101 Erythritol a 19.018 968
102 tamarind polysaccharide gum 20.011 —
103 sodium carboxy methyl starch 20.012 —
104 sodium starch phosphate 20.013 —
105 acetylated distarch phosphate 20.015 1414
106 hydroxypropyl distarch phosphate 20.016 1442
107 phosphate distarch phosphate 20.017 1413
108 chitin 20.018 —
109 linseed gum 20.020 —
110 sesbania gum 20.021 —
111 gellan gum 20.027 418
112 hydroxypropyl methyl cellulose 20.028 464
113 gleditsia sinenis lam gum 20.029 —
114 acetylated distarch adipate 20.031 1422
115 acid treated starch 20.032 1401
116 oxidized hydroxypropyl starch 20.033 —
117 distarch phosphate 20.034 1412
118 sodium polyacrylate 20.036 —
119 starch acetate 20.039 1420
120 L (+)-tartaric acid, dl-tartaric acid 01.111 334
121 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e
Note: food flours are allowable to add with some food raw materials.
A production strains refers to Moniliella, Trichosporonides megachiliensis and Candida lipolytica.
1 Scope
2 Terms and definitions
3 Technical requirements
4 Labeling
5 Others
Annex A Supplementary materials allowable in food flavor
Annex B Inspection method
中華人民共和國國家標準
GB 30616—2014
食品安全國家標準
食品用香精
2014-04-29發布 2014-11-01實施
中華人民共和國
國家衛生和計劃生育委員會
發布
食品安全國家標準
食品用香精
1 范圍
本標準適用于食品用香精。
2 術語和定義
下列術語和定義適用于本文件。
2.1 食品用香精
由食品用香料和(或)食品用熱加工香味料與食品用香精輔料組成的用來起香味作用的濃縮調配混合物(只產生咸味、甜味或酸味的配制品除外)，它含有或不含有食品用香精輔料。通常它們不直接用于消費，而是用于食品加工。
注1：應嚴格區分食品用香精和調味品，調味品是食品中的一類，一般可直接食用。食品用香精可以是調味品很小的組成部分。
注2：食品用香精按生產需要適量使用。
2.2 食品用香精輔料
對食品用香精生產、儲存和應用所必需的食品添加劑和食品配料。所加的食品添加劑(增味劑、酸度調節劑除外)在最終加香產品中無功能。
2.3 食品用熱加工香味料
為食品香味特性而制備的一種產品或混合物。它是以食材或食材組分經過類似于烹調的食品制備工藝制得的產品。
2.4 試樣
從所抽取的樣品中取出供檢測用的樣品。
2.5 標準樣品
企業技術部門會同有關部門/人員對樣品進行檢定和評香，確定為檢驗用標準樣品。
2.6 液體香精
以油類或油溶性物質為溶劑、以水或水溶性物質為溶劑的香精。常溫下一般為液體。
2.7 乳化香精
經乳化均質得到的水包油的香精。
2.8 漿(膏)狀香精
以漿(膏)狀形態出現的各類香精。
2.9 拌和型粉末香精
香氣和(或)香味成分與固體粉末載體拌合在一起的粉末狀香精。
2.10 膠囊型粉末香精
香氣和(或)香味成分以芯材的形式被包裹于固體壁材之內的顆粒型香精。
3 技術要求
3.1 原料要求
食品用香精使用的各種香料應符合GB 2760《食品安全國家標準 食品添加劑使用標準》的規定，食用酒精應符合GB 10343《食用酒精》的規定，植物油應符合GB 2716《食品安全國家標準 食用植物油衛生標準》的規定。允許使用的食品用香精輔料名單見附錄A。
3.2 感官要求
感官要求應符合表1的規定。
表1 感官要求
項目 要求 檢驗方法
色狀a 符合同一型號的標準樣品 附錄 B中 B.1
香氣 符合同一型號的標準樣品 GB/T 14454.2
香味b 符合同一型號的標準樣品 B.2
a在貯存期中 ，部分產品會呈輕度渾濁、沉淀或變色現象 ，應不影響使用效果。
b香味的測定不適用于以動植物油為溶劑的產品。
3.3 理化指標
理化指標應符合表2的規定。
表2 理化指標
項目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗方法
拌和型 膠囊型
相對密度(25℃/25℃或20℃/20℃或20℃/4℃) D標樣±0.010 — GB/T 11540
折光指數(25℃或20℃) n標樣±0.010 — GB/T 14454.4
水分/% ≤ — 20.0 15.0 GB 5009.3及B.3
過氧化值a/(g/100g) ≤ 0.5 — GB/T 5009.37—2003中4.2.1
粒度(規定范圍) — ≤2μm并均勻分布c — ≥90.0% B.4
表2 (續)
項目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗方法
拌和型 膠囊型
原液穩定性 — 不分層 — B.5
千倍稀釋液穩定性d — 無浮油、無沉淀 — B.6
重金屬(以Pb計)含量/(mg/kg) ≤ 10 GB/T 5009.74
砷(以As計)含量 ≤3mg/kg(對含有來自海產品成分的食品用香精只測定無機砷含量，無機砷含量應≤1.5mg/kg) GB/T 5009.11或 GB/T 5009.76
甲醇含量b/% ≤ 0.2 — GB/T 7917.4
注：相對密度、折光指數、水分、粒度、原液穩定性、千倍稀釋液穩定性為出廠檢驗項目，型式檢驗為全項目檢驗項目，每年進行一次。
a過氧化值的測定只適用于動植物油含量≥20%的產品。
b甲醇含量的測定只適用于食用酒精含量≥20%的產品。
c乳化香精的粒度只適合于飲料用乳化香精。
d千倍稀釋液穩定性只適合于飲料用乳化香精。
3.4 微生物指標
微生物指標應符合表3的規定。
表3 微生物指標
項目 液體香精 乳化香精 漿(膏)狀香精 粉末香精 檢驗方法
拌和型 膠囊型
菌落總數/(CFU/g或CFU/mL) — ≤5000 ≤30000 GB 4789.2
大腸菌群/(MPN/g或MPN/mL) — ≤3.6 ≤15 GB 4789.3
4 標簽
按照GB 29924《食品安全國家標準 食品添加劑標識通則》進行標示，凡含有食品用熱加工香味料的產品不測相對密度和折光指數，其產品標簽的配料清單中應標示“食品用熱加工香味料”。對含有來自海產品成分的食品用香精應在產品標簽上注明本產品含有海產品成分。
5 其他
根據工藝需要，食品用香精中可以使用GB 2760中允許使用的著色劑、甜味劑和咖啡因，但加入的品種和添加量應與最終食品的要求相一致。
附 錄 A
食品用香精中允許使用的輔料名單
A.1 溶劑及載體見表A.1。
表A.1 溶劑及載體
序號 溶劑及載體中文名稱 溶劑及載體英文名稱 CNS編碼 INS編碼
1 微晶纖維素 microcrystalline cellulose 02.005 460i
2 磷脂 phospholipid 04.010 322
3 蔗糖脂肪酸酯 sucrose esters of fatty acid 10.001 473
4 單，雙甘油脂肪酸酯(油酸、亞油酸、亞麻酸、棕櫚酸、山崳酸、硬脂酸、月桂酸) mono-and diglycerides of fatty acids 10.006 471
5 辛，癸酸甘油酯 octyl and decyl glycerate 10.018 —
6 辛烯基琥珀酸淀粉鈉 sodium starch octenyl succinate 10.030 1450
7 甘油(又名丙三醇) glycerine(glycerol) 15.014 422
8 丙二醇 propylene glycol 18.004 1520
9 山梨糖醇和山梨糖醇液 sorbitol and sorbitol syrup 19.006 420i
420ii
10 D-甘露糖醇 D-mannitol 19.017 421
11 瓊脂 agar 20.001 406
12 明膠 gelatin 20.002 —
13 羧甲基纖維素鈉 sodium carboxy methyl cellulose 20.003 466
14 海藻酸鈉(又名褐藻酸鈉)
海藻酸鉀 sodium alginate
potassium alginate 20.004
20.005 401
402
15 果膠 pectins 20.006 440
16 卡拉膠 carrageenan 20.007 407
17 阿拉伯膠 gum arabic 20.008 414
18 黃原膠(又名漢生膠) xanthan gum 20.009 415
19 海藻酸丙二醇酯 propylene glycol alginate 20.010 405
20 羥丙基淀粉 hydroxypropyl starch 20.014 1440
21 聚葡萄糖 polydextrose 20.022 1200
22 槐豆膠(又名刺槐豆膠) carob bean gum 20.023 410
23 β-環狀糊精 beta-cyclodextrin 20.024 459
24 瓜爾膠 guar gum 20.025 412
25 氧化淀粉 oxidized starch 20.030 1404
26 甲基纖維素 methyl cellulose 20.043 461
注：合適的各種食品原料可用作食品用香精溶劑或載體，不在此表列出。
A.2 其他輔料見表A.2。
表A.2 其他輔料
序號 其他輔料中文名稱 其他輔料英文名稱 CNS編碼 INS編碼
1 乙酸異丁酸蔗糖酯 sucrose acetate isobutyrate(SAIB) — 444
2 黃蜀葵膠 ablmoschus manihot gum — —
3 葫蘆巴膠 fenugreek gum — —
4 氫氧化鈉 sodium hydroxide — 524
5 DL-蘋果酸 DL-malic acid — —
6 氯化鉀 potassium chloride 00.008 508
7 半乳甘露聚糖 galactomannan 00.014 —
8 硫酸鋅 zinc sulfate 00.018 —
9 檸檬酸 citric acid 01.101 330
10 乳酸 lactic acid 01.102 270
11 L-蘋果酸 L-malic acid 01.104 —
12 偏酒石酸 metatartaric acid 01.105 353
13 磷酸 phosphoric acid 01.106 338
焦磷酸二氫二鈉 disodium dihydrogen pyrophosphate 15.008 450i
焦磷酸鈉 tetrasodium pyrophosphate 15.004 450iii
磷酸二氫鈣 calcium dihydrogen phosphate 15.007 341i
磷酸二氫鉀 potassium dihydrogen phosphate 15.010 340i
磷酸氫二鉀 dipotassium hydrogen phosphate 15.009 340ii
磷酸氫鈣 calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii
磷酸三鈣 tricalcium orthophosphate(calcium phosphate) 02.003 341iii
磷酸三鉀 tripotassium orthophosphate 01.308 340iii
磷酸三鈉 trisodium orthophosphate 15.001 339iii
六偏磷酸鈉 sodium polyphosphate 15.002 452i
三聚磷酸鈉 sodium tripolyphosphate 15.003 451i
磷酸二氫鈉 sodium dihydrogen phosphate 15.005 339i
磷酸氫二鈉 sodium phosphatedibasic 15.006 339ii
14 冰乙酸(又名冰醋酸) acetic acid 01.107 260
15 鹽酸 hydrochloric acid 01.108 507
16 冰乙酸(低壓羰基化法) acetic acid 01.112 —
17 氫氧化鈣 calcium hydroxide 01.202 526
18 氫氧化鉀 potassium hydroxide 01.203 525
19 碳酸鉀 potassium carbonate 01.301 501i
20 碳酸鈉 sodium carbonate 01.302 500i
21 檸檬酸鈉 trisodium citrate 01.303 331iii
22 檸檬酸鉀 tripotassium citrate 01.304 332ii
23 碳酸氫三鈉(又名倍半碳酸鈉) sodium sesquicarbonate 01.305 500iii
24 檸檬酸一鈉 sodium dihydrogencitrate 01.306 331i
25 碳酸氫鉀 potassium hydrogen carbonate 01.307 501ii
26 DL-蘋果酸鈉 DL-disodium malate 01.309 —
27 乳酸鈣 calcium lactate 01.310 327
28 葡萄糖酸鈉 sodium gluconate 01.312 576
29 亞鐵氰化鉀 potassium ferrocyanide 02.001 536
30 二氧化硅 silicon dioxide 02.004 551
31 硅酸鈣 calcium silicate 02.009 552
32 聚二甲基硅氧烷 polydimethyl siloxane 03.007 900a
33 丁基羥基茴香醚(BHA) butylated hydroxyanisole 04.001 320
34 二丁基羥基甲苯(BHT) butylated hydroxytoluene 04.002 321
35 沒食子酸丙酯(PG) propyl gallate 04.003 310
36 D-異抗壞血酸及其鈉鹽 D-isoascorbic acid (erythorbic acid)，sodium D-isoascorbate 04.004
04.018 315
316
37 茶多酚(又名維多酚) tea polyphenol(TP) 04.005 —
38 植酸(又名肌醇六磷酸) phytic acid(inositol hexaphosphoric acid) 04.006 —
39 特丁基對苯二酚 tertiary butylhydroquinone(TBHQ) 04.007 319
40 甘草抗氧物 antioxidant of glycyrrhiza 04.008 —
41 抗壞血酸鈣 calcium ascorbate 04.009 302
42 抗壞血酸棕櫚酸酯 ascorbyl palmitate 04.011 304
43 4-己基間苯二酚 4-hexylresorcinol 04.013 586
44 抗壞血酸(又名維生素C) ascorbic acid 04.014 300
45 抗壞血酸鈉 sodium ascorbate 04.015 301
46 維生素E(dl-α-生育酚，d-α-生育酚，混合生育酚濃縮物) vitamin E(dl-α-tocopherol，d-α-tocopherol，mixed tocopherol concentrate) 04.016 307
47 迷迭香提取物 rosemary extract 04.017 —
48 二氧化硫 sulfur dioxide 05.001 220
焦亞硫酸鉀 potassium metabisulphite 05.002 224
焦亞硫酸鈉 sodium metabisulphite 05.003 223
亞硫酸鈉 sodium sulfite 05.004 221
亞硫酸氫鈉 sodium hydrogen sulfite 05.005 222
低亞硫酸鈉 sodium hyposulfite 05.006 —
49 碳酸氫鈉 sodium hydrogen carbonate 06.001 500ii
50 碳酸氫銨 ammonium hydrogen carbonate 06.002 503ii
51 硫酸鋁鉀(又名鉀明礬) aluminium potassium sulfate 06.004 522
52 酒石酸氫鉀 potassium bitartarate 06.007 336
53 甜菜紅 beet red 08.101 162
54 高粱紅 sorghum red 08.115 —
55 柑橘黃 orange yellow 08.143 —
56 天然胡蘿卜素 natural carotene 08.147 —
57 酪蛋白酸鈉(又名酪朊酸鈉) sodium caseinate 10.002 —
58 木糖醇酐單硬脂酸酯 xylitan monostearate 10.007 —
59 硬脂酰乳酸鈉 sodium stearoyl lactylate 10.011 481i
硬脂酰乳酸鈣 calcium stearoyl lactylate 10.009 482i
60 氫化松香甘油酯 glycerol ester of hydrogenated rosin 10.013 —
61 聚氧乙烯木糖醇酐單硬脂酸酯 polyoxyethylene xylitan monostearate 10.017 —
62 改性大豆磷脂 modified soybean phospholipid 10.019 —
63 丙二醇脂肪酸酯 propylene glycol esters of fatty acids 10.020 477
64 聚甘油脂肪酸酯 polyglycerol esters of fatty acids 10.022 475
65 山梨醇酐單月桂酸酯(又名司盤20) sorbitan monolaurate 10.024 493
山梨醇酐單棕櫚酸酯(又名司盤40) sorbitan monopalmitate 10.008 495
山梨醇酐單硬脂酸酯(又名司盤60) sorbitan monostearate 10.003 491
山梨醇酐三硬脂酸酯(又名司盤65) sorbitan tristearate 10.004 492
山梨醇酐單油酸酯(又名司盤80) sorbitan monooleate 10.005 494
66 聚氧乙烯山梨醇酐單月桂酸酯(又名吐溫20) polyoxyethylene(20)sorbitan monolaurate 10.025 432
聚氧乙烯山梨醇酐單棕櫚酸酯(又名吐溫40) polyoxyethylene(20)sorbitan monopalmitate 10.026 434
聚氧乙烯山梨醇酐單硬脂酸酯(又名吐溫60) polyoxyethylene(20)sorbitan monostearate 10.015 435
聚氧乙烯山梨醇酐單油酸酯(又名吐溫80) polyoxyethylene(20)sorbitan monooleat 10.016 433
67 乙酰化單、雙甘油脂肪酸酯 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a
68 硬脂酸酸鉀 potassium stearate 10.028 470
硬脂酸酸鈣 calcium stearate 10.039
硬脂酸酸鎂 magnesium stearate 02.006
69 聚甘油蓖麻醇酯(PGPR) polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476
70 乳酸脂肪酸甘油酯 lactic and fatty acid esters of glycerol 10.031 472b
71 檸檬酸脂肪酸甘油酯 citric and fatty acid esters of glycerol 10.032 472c
72 酶解大豆磷脂 enzymatically decomposed soybean phospholipid 10.040 —
73 谷氨酸鈉 monosodium glutamate 12.001 621
74 5'-鳥苷酸二鈉 disodium5'-guanylate 12.002 627
75 5'-肌苷酸二鈉 disodium5'-inosinate 12.003 631
76 5'-呈味核苷酸二鈉(又名呈味核苷酸二鈉) disodium5'-ribonucleotide 12.004 635
77 碳酸鎂 magnesium carbonate 13.005 504i
78 碳酸鈣(包括輕質和重質碳酸鈣) calcium carbonate(light and heavy) 13.006 170i
79 紫膠(又名蟲膠) shellac 14.001 904
80 乳酸鉀 potassium lactate 15.011 326
81 乳酸鈉 sodium lactate 15.012 325
82 苯甲酸及其鈉鹽 benzoic acid，sodium benzoate 17.001
17.002 210
211
83 山梨酸及其鉀鹽 sorbic acid，potassium sorbate 17.003
17.004 200
202
84 脫氫乙酸及其鈉鹽 dehydroacetic acid，sodium dehydroacetate 17.009(i)
17.009(ii) 265
266
85 乳酸鏈球菌素 nisin 17.019 234
86 丙酸及其鈉鹽、鈣鹽 propionic acid，sodium propionate，calcium propionate 17.029
17.006
17.005 280
281
282
87 納他霉素 natamysin 17.030 235
88 對羥基苯甲酸酯類及其鈉鹽(對羥基苯甲酸甲酯鈉，對羥基苯甲酸乙酯及其鈉鹽) methyl p-hydroxy benzoate and its salts(sodium methyl p-hydroxy benzoate， ethyl p-hydroxy benzoate，sodium ethyl p-hydroxy benzoate) 17.032
17.007 219
214
215
89 硫酸鈣(又名石膏) calcium sulphate 18.001 516
90 氯化鈣 calcium chloride 18.002 509
91 氯化鎂 magnesium chloride 18.003 511
92 乙二胺四乙酸二鈉 disodium ethylene-diamine-tetra-acetate 18.005 386
93 檸檬酸亞錫二鈉 disodium stannous citrate 18.006 —
94 葡萄糖酸-δ-內酯 glucono delta-lactone 18.007 575
95 α-環狀糊精 alpha-cyclodextrin 18.011 457
96 γ-環狀糊精 gamma-cyclodextrin 18.012 458
97 麥芽糖醇和麥芽糖醇液 maltitol and maltitol syrup 19.005 965i
965ii
98 木糖醇 xylitol 19.007 967
99 乳糖醇(4-β-D吡喃半乳糖-D-山梨醇) lactitol 19.014 966
100 羅漢果甜苷 lo-han-kuo extract 19.015 —
101 赤蘚糖醇a erythritol 19.018 968
102 羅望子多糖膠 tamarind polysaccharide gum 20.011 —
103 羧甲基淀粉鈉 sodium carboxy methyl starch 20.012 —
104 淀粉磷酸酯鈉 sodium starch phosphate 20.013 —
105 乙酰化二淀粉磷酸酯 acetylated distarch phosphate 20.015 1414
106 羥丙基二淀粉磷酸酯 hydroxypropyl distarch phosphate 20.016 1442
107 磷酸化二淀粉磷酸酯 phosphate distarch phosphate 20.017 1413
108 甲殼素(又名幾丁質) chitin 20.018 —
109 亞麻籽膠(又名富蘭克膠) linseed gum 20.020 —
110 田菁膠 sesbania gum 20.021 —
111 結冷膠 gellan gum 20.027 418
112 羥丙基甲基纖維素(HPMC) hydroxypropyl methyl cellulose 20.028 464
113 皂莢糖膠 gleditsia sinenis lam gum 20.029 —
114 乙酰化雙淀粉己二酸酯 acetylated distarch adipate 20.031 1422
115 酸處理淀粉 acid treated starch 20.032 1401
116 氧化羥丙基淀粉 oxidized hydroxypropyl starch 20.033 —
117 磷酸酯雙淀粉 distarch phosphate 20.034 1412
118 聚丙烯酸鈉 sodium polyacrylate 20.036 —
119 醋酸酯淀粉 starch acetate 20.039 1420
注：食品用香精中允許加入各種食品原料。
a 生產菌株分別為Moniliella pollinis、Trichos poronides megachiliensis 和解脂假絲酵母Candida lipolytica。
附 錄 B
檢驗方法
B.1 色狀的檢定
B.1.1 液體香精和漿(膏)狀香精
將試樣和標準樣品分別置于帶刻度的同體積小燒杯中至同刻度處，用目測法觀察有無差異。
B.1.2 粉末香精
將試樣和標準樣品分別置于一潔凈白紙上，用目測法觀察有無差異。
B.2 香味的評定
B.2.1 試液的配制
按加香產品的類別，選擇下列一種方法配制：
a) 分別稱取0.1g(精確至0.01g)試樣和標準樣品置于各自小燒杯中，分別加入糖水溶液(蔗糖8g~12g，檸檬酸0.10g~0.16g，加蒸餾水至100mL配成)，配制成含0.1%香精糖水溶液，攪拌均勻即為試液;
b) 分別稱取0.2g~0.5g(精確至0.01g)試樣和標準樣品置于各自小燒杯中，分別加入鹽水溶液(0.5g食鹽，加開水至100mL配成，冷卻)，配制成含0.2%~0.5%香精的鹽水溶液，攪拌均勻即為試液;
c) 分別稱取0.1g(精確至0.01g)試樣和標準樣品置于各自小燒杯中，分別加入100mL蒸餾水，配制成含0.1%香精的水溶液，攪拌均勻即為試液。
B.2.2 評定的方法
分別小口品嘗試液，辨其香味特征、強度、口感有無差異，試樣應符合同一型號的標準樣品。每次品嘗前，均應漱口。
B.3 水分的測定
按GB 5009.3—2010的規定。仲裁法為第三法 蒸餾法。
B.4 粒度的測定
B.4.1 乳化香精
B.4.1.1 儀器和設備
大于600倍的生物顯微鏡。
B.4.1.2 測定方法
取少量經攪拌均勻的試樣放在載玻片上，滴入適量的水，用蓋玻片輕壓試樣使成薄層。用顯微鏡觀察。
B.4.2 膠囊型粉末香精
用標準篩過篩的方法測定。
方法一：除另有規定外，稱取10g試樣(精確至0.1g)，置于規定號的標準篩中，篩上加蓋并在篩下配備有密合的接受容器，按水平方向旋轉振搖3min以上，并不時在垂直方向輕叩篩網。取接受容器內的顆粒及粉末，稱重，計算其所占的百分比(%)。
方法二：除另有規定外，稱取30g試樣(精確至0.1g)，置于規定號的大號標準篩中，篩上加蓋并在篩下配備有密合的接受容器，按水平方向旋轉振搖至少3min，并不時在垂直的方向輕叩篩網。然后將容器內試樣全部移入規定號的小號標準篩中，重復以上操作。稱取小號標準篩內的顆粒及粉末重量(即能通過大號標準篩而不能通過小號標準篩的顆粒及粉末)，計算其所占的百分比(%)。
B.5 原液穩定性的測定
B.5.1 儀器和設置
離心沉淀器。
B.5.2 測定方法
將經攪拌均勻的試樣裝于三支離心試管中至同刻度處，一支留作對照，二支放入離心沉淀器中，以2500r/min~3000r/min轉速離心15min，取出。與對照管比較，應不分層。
B.6 千倍稀釋液穩定性的測定
注：選擇下列兩種方法中的一種方法進行測定。
B.6.1 72h試驗(仲裁法)
B.6.1.1 儀器和設備
B.6.1.1.1 1000mL容量瓶。
B.6.1.1.2 汽水瓶。
B.6.1.1.3 封蓋機。
B.6.1.1.4 天平：精度0.01g。
B.6.1.2 測定方法
稱取經攪拌均勻的試樣1.0g，白砂糖80g~120g，檸檬酸1.0g~1.6g，蒸餾水100mL，加熱使之全部溶解。冷卻后移入容量瓶中，再用蒸餾水稀釋至刻度，即為千倍稀釋液。
取約300mL的千倍稀釋液于玻璃汽水瓶中，封蓋。在室溫下橫放靜置72h，觀察溶液表面應無浮油，底部無沉淀。
B.6.2 離心試驗
B.6.2.1 儀器和設備
離心沉淀器。
B.6.2.2 測定方法
將B.6.1.2中的千倍稀釋液裝于3支離心試管中至同刻度處，1支留作對照，2支放入離心沉淀器中，以3000r/min轉速離心15min，取出。與對照管比較，溶液表面應無浮油，底部無沉淀。
?
1、3.2感官要求表1中：
在腳注“a在貯存期中，部分產品會呈輕度渾濁、沉淀或變色現象，應不影響使用效果。”后增加“乳化香精不進行色狀的檢定”。
2、附錄A 表A.2中補充兩個輔料：
表A.2 其他輔料(補充)
序號 其他輔料中文名稱 其他輔料英文名稱 CNS編碼 INS編碼
120 L(+)-酒石酸 ，dl-酒石酸 L(+)-tartaric acid，dl-tartaric acid 01.111 334
121 雙乙酰酒石酸單雙甘油酯 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e
三、征求意見情況
暫無。
四、審查通過情況
暫無。
