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Original title: How to regulate labeling food ingredients?
the current market sales of food, often there will be product ingredients labeling irregularities, such as ingredients name irregularities, ingredients labeling order. This paper summarizes this.
water is not
in the food manufacturing or processing process, the added water should be marked in the ingredients table. Water or other volatile ingredients that have evaporated during processing do not need to be marked.
such as the need to label water food are: beverages, tofu, wet river powder, frozen drinks, steamed bread and so on. Foods that do not need to be marked with water are: biscuits, pastry, puffed food, etc.
Labeling of composite ingredients
If an ingredient is a compound ingredient consisting of two or more other ingredients (excluding compound food additives), the name of the composite ingredient should be indicated in the ingredients table, and the original ingredients of the compound ingredient shall be marked in parentheses in the order of decreasing the amount added.
when a compound ingredient already has a national, industry, or local standard and its addition is less than 25% of the total amount of food, the original ingredient does not need to be marked. For example, the food name is salt chicken products, because salt chicken ingredients do not correspond to national standards, industry standards or local standards, ingredients should be labeled as: chicken, salt chicken ingredients (salt, sodium glutamate, corn starch, sand ginger).
food additives should be
the generic name of food additives in GB2760.
food additives that play a process role in the final product in the compound ingredients shall be marked, and the recommended labeling method shall be bracketed after the name of the composite ingredients and the generic name of the food additive shall be marked in parentheses.
food additives that do not play a process role in the final product in the compound ingredients and do not need to be labeled. If there is soy sauce in the ingredients of canned red roast beef, sodium benzoate brought in from soy sauce does not have a corrosion-proofing effect in the final product, there is no need to identify it in the ingredients table of canned red roast beef.
Quantitative labeling of ingredients
does not require quantitative labeling of ingredients or ingredients: No need to label a food ingredient or ingredient only if it is mentioned in the name of the food to reflect the true properties of the food and is not specifically emphasized on the label The amount of ingredients added or the content in the finished product; a ingredient or ingredient mentioned in the name of the food is not specifically emphasized on the label, there is no need to indicate the amount of the ingredient or ingredient added or the content in the finished product; and there is no need to quantify the taste of the food.
The content of the ingredients should be marked: if the food label or instructions emphasize the containing of one or more valuable, characteristic ingredients or ingredients, should also indicate its added amount or content in the finished product, such as: labels or instructions on the emphasis on high calcium, rich in amino acids. If one or more ingredients or ingredients are emphasized on the food label as "low" or "none", their content in the final product should be indicated at the same time, e.g. the label emphasizes "sugar-free", "low-sugar", "low-fat" "salt-free" etc.
.