Food additives

Proposed amendments to the Standards and Specifications for Food Additives. Language(s): Korean. Number of pages: 78

The Republic of Korea is proposing to amend the "Standards and Specifications for the Food Additives":

(1)  The criteria for recognizing naturally occurring propionic acid and benzoic acid in foods have been expanded to include natural occurrences from animal-derived ingredients;

(2)  The maximum residual amount of sulfites(sodium metabisulfite, potassium metabisulfite, sulfur dioxide, sodium bisulfite, sodium sulfite, sodium hydrosulfite) in the food category 'other alcoholic beverages made from fruit wine' has been revised from 0.030 g/kg to 0.20 g/kg as sulfur dioxide;

(3)  The standard for the use of hydroxypropylmethyl cellulose phthalate has been expanded to allow its use in capsules specifically for manufacturing delayed-release health functional foods;

(4)  The standard for the use of propylene glycol has been expanded to allow its use in the food category 'other foods';

(5)  The editorial corrections have been made to the maximum use levels of colors used in combination;

(6)  The Korean names of three food additives(maltitol syrup, cyclodextrin syrup, polyglycitol syrup) are changed;

(7)  The synonym of 1 Synthetic flavouring substance is corrected;

(8)  The analytical methods for the following 28 food additives are revised: Biotin, Calcium Caseinate, Calcium Oxide, Choline Bitartrate, Choline Chloride, Enzymatically Modified Stevia, Erythritol, Isomalt, Lactitol, D-Maltitol, Maltitol Syrup, Maltogenic Amylase, D-Mannitol, Polyethylene Glycol, Polyglycerol Esters of Interesterified Ricinoleic Acid, Polyglycitol Syrup, Polysorbate 20, Poly-γ-glutamic acid, Potassium Caseinate, Propionic acid, D-Ribose, Sodium Alginate, Sodium Hypochlorite, Sodium Saccharin, Tea Catechin, Xanthan Gum, Xylitol, Zinc Sulfate.