Opinions on Propionic Acid, Its Sodium Salt and Calcium Salt as Processing Aids for Food Industry

Notice of public comment on new varieties of food additives

According to the "Measures for the Administration of New Varieties of Food Additives" of the Health and Family Planning Commission, the administrative licensing of new varieties of food additives requires that the technical necessity and use effect of new varieties of food additives should be publicly solicited from the public. Entrusted by the Health and Family Planning Commission, the National Center for Food Safety threat and risk assessment is responsible for collecting and sorting opinions.

Attached is the content of the application materials submitted by food additive applicants that can be publicly solicited for comments, please download and read it yourself. If you have any comments or suggestions, please give feedback to the zqyj@cfsa.net.cn and indicate "Feedback on New Varieties of Food Additives" in the subject of the email. The deadline for soliciting comments on each application is 30 days from the date of publication. Please give feedback within the specified time. Overdue will not be processed.

Attachments: Content that can be made public to the public.docx

1. Introduction to propionic acid and its sodium and calcium salts

1.1 General name: propionic acid

1.2 Generic name: sodium propionate

1.3 Generic name: calcium propionate

2. Functional classification, usage and scope of use to be declared

2.1 Functional Classification

Processing aids for the food industry

2.2 Usage

Use in moderation according to production needs, usually the maximum amount used in yeast fermentation mash is 3g/L (based on propionic acid).

2.3 Scope of use

Yeast production process.