KR Südkorea
  • 67 - Lebensmitteltechnologie

Food additives

Proposed amendments to the Standards and Specifications for Food Additives. Language(s): Korean. Number of pages: 26

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

1)    The standards for enzyme preparations are established as follows:

-         The Manufacturing standards for immobilized enzymes are newly established;

-         The preservation and distribution standards for enzymes is added;

-         The general use level for enzymes is newly established.

2)    The standard for the use of methyl cellulose is revised:

Use less than 2% in food → The usage of a food additive should be limited to a minimum amount that is required to achieve its physical, nutritive, and other technical effects.

3)    Synonyms for the following four synthetic flavouring substances are added:

Fenchol, Geranyl acetone, 5-Methyl-2-hept-4-one, (E,Z)-3,6-Nonadien-1-ol.

4)    The analytical methods for the following ten food additives are revised: (6S)-5-Methyltetrahydrofolic Acid, Glucosamine Salt; Propyl Gallate; Calcium Dihydrogen Pyrophosphate; Sodium Alginate; Sodium Aluminium Phosphate, Basic; Sodium Phosphate, Basic; Magnesium Phosphate, Basic; Sodium Phosphate, Monobasic; Ammonium Phosphate, Monobasic; Tea Extract.