food additives panel

Essential Insights into Compound Food Additives: Unveiling the Knowledge Behind Safe and Innovative Culinary Enhancements

Analysis | Common Issues with Compound Food Additives

As the use of compound food additives continues to grow rapidly in the food industry, enterprises are increasingly focusing on the regulation of their production, application, and labeling. This comprehensive guide explores common challenges related to the deployment, labeling complexities, and manufacturing processes of compound food additives for your reference.

1. What Are Compound Food Additives?

According to the provisions of GB 26687-2011 National Food Safety Standard – General Principles for Compound Food Additives, compound food additives refer to mixtures formed by physically blending two or more different single food additives, with or without auxiliary materials. The purpose of this combination is to improve food quality and facilitate food processing.
Key Distinction: Compound vs. Single Food Additives
While some single food additives may contain functional auxiliary materials to maintain or enhance their performance, significant differences exist between compound food additives and single food additives with auxiliary materials in terms of standards and labeling requirements:
 
  • For compound food additives: Every additive (excluding auxiliary materials) must serve a technological function in the final product and belong to a nationally approved food category.
  • For commercial single food additives: Additives incorporated for storage protection, dilution, dispersion, etc., shall not exert a functional role in the final food product.

2. Basic Requirements & Application Precautions

2.1 Basic Requirements
The application of compound food additives must comply with GB 26687-2011, which specifies naming principles, basic requirements, sensory indicators, hazardous substance control, labeling specifications, and more. Core requirements include:
 
  • No potential health hazards;
  • No adverse impact on food quality;
  • Compliance with regulations issued by the National Health Commission.
 
Special Note: GB 26687-2011 does not apply to food flavors and gum base candy bases.
2.2 Application Precautions
  • Ingredients of selected compound food additives must share the same scope of application;
  • The maximum dosage of each food additive shall conform to GB 2760;
  • When multiple additives with similar functions are used, their combined proportion shall not exceed the maximum limit.

3. Labeling Compound Food Additives in Ingredient Lists

3.1 General Labeling Rules
In the food ingredient list, each functional food additive must be individually labeled in accordance with GB 7718-2011. Two labeling methods are allowed:
 
  1. Reflecting the compounding nature (recommended for authenticity and traceability);
  2. Direct labeling in the ingredient list.
3.2 Auxiliary Materials Labeling
Auxiliary materials in compound food additives are not required to be labeled in the final product if they do not perform any functional role.

4. Qualification Verification of Compound Food Additives

4.1 Product Certification
The certification of compound food additive products is based on the product formula. Any modification or supplement to the formula requires corresponding adjustments and re-application.
4.2 Business Licensing
The sale of compound food additives does not require a separate business license under the Administrative Measures on Food Business Licensing.

Summary

Effectively addressing these key challenges ensures the safe, compliant, and efficient application of compound food additives in the food industry.