3. Compositional Aspects

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General Foods
China

This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.

3.1 Composition Requirements

According to the “Food Safety Law of P.R.C” [1], the following substances are prohibited to be used in food:

Non-food raw materials or added chemicals other than food additives and other substances that may harm human health.
Pathogenic microorganisms, pesticide residues, veterinary drug residues, biological toxins, heavy metals and other polluting substances, and other substances harmful to human health exceed the food safety standard limits of substances.
Substances that are past their expiration date.
Excessive use of food additives.
Substances with spoilage, fat rancidity, mildew and worms, filth and impurity, mixed with foreign bodies, adulteration, or abnormal sensory properties.
Meat and products of poultry, livestock, wild animals, and aquatic animals that have died of disease, poisoning, or unknown causes.
Substances contaminated by packaging materials, containers, means of transport, etc.
Other substances that do not comply with laws, regulations, or food safety standards.

Therefore, the permitted food ingredients in General Foods are:

General food raw material.
Food additives in GB 2760, food fortifiers in GB 14880.
Novel food raw materials specifically permitted to be used in General Food (published by official announcements).
New food additives permitted to be used in General Food (published by official announcements).
The catalog of substances that are traditionally both food and traditional Chinese medicinal materials.
Substances traditionally eaten or with a history of consumption as General Food.
Substances with a history of consumption in China.
Raw material described in product standards for specific food.

3.2 Raw Material Requirements

According to the relevant standards, the raw material requirements of General Foods shall comply with the corresponding standards and relevant regulations. The raw material reference product standards depend on the product formulation.

3.3 Fortification

The nutrition fortification used in General Foods shall comply with GB 14880-2012 National Food Safety Standard - Standard for the use of nutritional fortification substances in foods [2]. Furthermore, the nutritional fortification substances shall comply with the relevant raw material standards or technical requirements specific in corresponding product standards or food raw materials (published by official announcements).

3.4 Other Permitted Ingredients

N/A

3.5 Permitted Additives

Food additive usage must comply with GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3].

3.6 Permitted Flavors and Colors

The permitted flavors and colors shall comply with GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3].

According to GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3], the basic principle of flavor usage is:

The purpose of using food spices and flavorings in foods is to produce, change, or improve the food flavor. Food spices are usually prepared for flavorings to flavor foods; some also can be used to flavor foods directly. Food spices and flavoring substances neither include the substances that only produce sweet, sour, or salty taste nor include flavoring agents.
Food spices and flavorings can be used at a proper level satisfying production demand. Foods that can be flavored should comply with the provisions in relevant product standards of foods.
Food spices used for preparing food flavorings should comply with the provisions of this standard. The substances with aroma characteristics prepared from foods (either unprocessed, or processed by traditional food preparation technologies which are applicable for human consumption) by physical methods, enzymatic methods, or microbial methods (the enzymic preparations for use should comply with relevant provisions of this standard), or natural flavoring compounds can be used to prepare food flavorings. (Note: Natural flavoring compounds refer to a kind of preparation as containing food flavorings.)
Food spices, when performing functions of other food additive in foods, should comply with the provisions in this standard. For example, benzoic acid, cinnamyl aldehyde, guarana extract, sodium diacetate, disodium succinate, tricalcium phosphate, amino acid, etc.
Food flavorings may contain food flavoring auxiliary materials (including food additives and foods) that are necessary for the production, storage, and application thereof. Food flavoring auxiliary materials should meet the following requirements:
1. Auxiliary materials permitted for use in food flavorings should comply with provisions of relevant standards. The quantity of the substance used should be limited to the lowest possible level necessary to accomplish its desired effect.
2. Food additives added into food flavorings serving as auxiliary materials should not have a function in the final foods, the quantity of the substance used should be limited to the lowest possible level necessary to accomplish its desired effect.

3.7 Permitted Processing Aids

The permitted processing aids shall comply with GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3].

According to GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3], the basic principle of processing aids usage is:

Processing aids should be used in the process of food manufacture and processing and should have technological necessity for being used, the quantity of the substance used should be limited to the lowest possible level necessary to accomplish its desired effect.
Processing aids should be removed generally before final products are manufactured. Where they cannot be removed completely, residues of the substance remaining in food should be reduced as far as possible, should not pose any health hazards, and should not function in final foods.
Processing aids should meet the relevant requirements for quality specification.

3.8 Additional Notes

The permitted food enzyme preparations shall comply with GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3].

According to GB 2760-2014 National Food Safety Standard - Standard for uses of food additives [3], the basic principle of food enzyme preparations usage is the same as processing aids. Please refer to Section 3.7 above.