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Food additive and flavoring substances


1 ̼ËáÄÆ Sodium carbonate
2 Á×ËáÇâ¸Æ Calcium monohydrogen phosphate
3 ÁùÆ«Á×ËáÄÆ Sodium hexametaphosphate
4 ÏõËáÄÆ Sodium nitrate
5 ÁòËá¸Æ Calcium sulfate
6 ÎÞË®ÑÇÁòËáÄÆ Anhydrous sodium sulphite
7 ÁòËáÂÁ¼Ø(¼ØÃ÷·¯) Aluminum potassium sulfate
8 ÑÎËá Hydrochloric acid
9 ³Á¶¨Ì¼Ëá¸Æ Calcium carbonate precipitated
10 2,6-¶þÊå¶¡»ù¶Ô¼×·Ó (BHT) 2.6-ditertiary butyl-p-cresol
11 ±½¼×Ëá Benzoic acid
12 ±½¼×ËáÄÆ Sodium benzoate
13 ±ùÒÒËá(±ù´×Ëá) Glacial acetic acid
14 ôȼ׻ùÏËÎ¬ËØÄÆ Sodium carboxymethyl cellulose
15 ɽÀæËá Sorbic acid
16 ÑÇÏõËáÄÆ Sodium nitrite
17 Êå¶¡»ù-4-ôÇ»ùÜîÏãÃÑ Tertiary butyl-4-hydroxyl anisole
18 ÒºÌå¶þÑõ»¯Ì¼(·¢½Í·¨)
Liquid carbon dioxide(from alcohol fermentation plant)
19 Çí½º Agar
20 º£ÔåËáÄÆ Sodium alga acid
21 µ¥Ó²Ö¬Ëá¸ÊÓÍõ¥ (40%) Glycerin monostearate (40%)
22 ÄûÃÊËá Citric acid
23 ÈéËá Lactic acid
24 ¸ßÃÌËá¼Ø Potassium permanganate
25 Á×Ëá Phosphoric acid
26 Áò»Ç Sulphur
27 ûʳ×ÓËá±ûõ¥ Propyl gallate
28 ÏãÀ¼ËØ Vanillin
29 ÌìÈ»±¡ºÉÄÔ Natural menthol
30 ¶¡ËáÒÒõ¥ Ethyl butyrate
31 ÜȲ˺ì Amaranth
32 ÜȲ˺ìÂÁÉ«µí Amaranth aluminum lake
33 ëÙÖ¬ºì Ponceau 4R
34 ëÙÖ¬ºìÂÁÉ«µí Ponceau 4R aluminum lake
35 ÄûÃÊ»Æ Tartrazine
36 ÄûÃÊ»ÆÂÁÉ«µí Tartrazine aluminum lake
37 ×ϽººìÉ«ËØ Lac dye
38 ÌǾ«ÄÆ Saccharin sodium
39 ºìÇúÃ× Red kojic rice
40 ÇâÑõ»¯ÄÆ Sodium hydroxide
41 ÈéËá¸Æ Calcium lactate
42 ÈÕÂ仯 Sunset yellow
43 ÈÕÂ仯ÂÁÉ«µí Sunset yellow aluminum lake
44 ÀäÄ¥ÄûÃÊÓÍ Lemon oil,cold pressed
45 ÒÒËáÒìÎìõ¥ Isoamyl acetate
46 ÜÔÀò½þ¸à Jasmine concrete
47 ¹ð»¨½þ¸à Osmanthus concrete
48 ÈéËáÑÇÌú Ferrous lactate
49 ÄûÃÊËáÄÆ Sodium citrate
50 Ã÷½º Gelatine
51 ÁÁÀ¶ Brilliant blue
52 ÁÁÀ¶ÂÁÉ«µí Brilliant blue aluminum lake
53 DÆÏÌÑÌÇËá¦ÄÄÚõ¥ Glucono delta lactone
54 ɽÀæÌÇ´¼Òº D-sorbitol solution
55 Φ×Ó»Æ(·ÛÄ©¡¢½þ¸à) Gardenia yellow,crocin
56 ÕáÌÇÖ¬·¾Ëáõ¥ Sucrose fatty acid ester
57 D-Ò쿹»µÑªËáÄÆ Sodium D-isoascorbate
58 ¹Ì¶¨»¯ÆÏÌÑÌÇÒì¹¹Ã¸ÖÆ¼Á
Food addition--Immobilizod glucose isomerase preperation
59 ¦Á-µí·ÛÃ¸ÖÆ¼Á ¦Á-Amylase preperation
60 ÌÇ»¯Ã¸ÖƼÁ Glucoamylase preperation
61 ¼ºËáÒÒõ¥ Ethyl hexanoate
62 ÈéËáÒÒõ¥ Ethyl lactate
63 Éú½ªÓÍ (ÕôÁó) Oil of ginger (distilled)
64 ÑÇÖÞ±¡ºÊËØÓÍ
Oil of mentha arvensis, partially dementholized
65 ʳƷÌí¼Ó¼ÁÖÐǦµÄ²â¶¨·½·¨
Method for determination of lead in food additives
66 ʳƷÌí¼Ó¼ÁÖÐÉéµÄ²â¶¨·½·¨
Method for determination of arsenic in food additives
67 ʳƷÌí¼Ó¼ÁÖÐÖØ½ðÊôÏÞÁ¿ÊÔÑé·¨
Method for limit test of heavy metals in food additives
68 Òì¹¹»¯ÈéÌÇÒº Lactulose liquid
69 ½¹ÌÇÉ« Caramel
70 ¿É¿É¿ÇÉ«ËØ Cacao pigment
71 ÆÏÌÑÌÇËáп Zinc gluconate
72 ¦Â-ºúÂܲ·ËØ ¦Â-carotene
73 ¶ÔôÇ»ù±½¼×ËáÒÒõ¥ Ethyl p-hydroxybenzoate
74 ¶ÔôÇ»ù±½¼×Ëá±ûõ¥ Propyl p-hydroxybenzoate
75 »îÐÔ¸Æ Calcium of intensifiens
76 ¸ßÁ»ºì Sorghum pigment
77 ËÉÏã¸ÊÓÍõ¥ºÍÇ⻯ËÉÏã¸ÊÓÍõ¥
Glycerol ester of rosin and glycerol ester of partially hydrogenated rosin
78 ÒÒËá·¼ÕÁõ¥ Linalyl acetate
79 èñÒ¶ËØº¬Á¿80 %µÄèñÒ¶ÓÍ
Oil of eucalyptus, 80% cineole content
80 ±½¼×´¼ Benzyl alcohol
81 È黯Ï㾫 Emulsion flavour
82 ÔåËá±û¶þ´¼õ¥ Propylene glycol alginate
83 ÕáÌÇÖ¬·¾Ëáõ¥ (±û¶þ´¼·¨)
Sucrose fatly acid ester (method of propylene glycol)
84 ÒºÌå¶þÑõ»¯Ì¼ (ʯ»ÒÒ¤·¨ºÍºÏ³É°±·¨)
Liquid carbon dioxide (from lime¡ªKiln and ammonia plant off gases)
85 À±½·ºì Paprika red
86 Èâ¹ðÓÍ Oil of cassia
87 ÏãÒ¶ÓÍ Oil of geranium
88 ÁôÀ¼ÏãÓÍ Oil of spearmint
89 ¹ãÞ½ÏãÓÍ Oil of patchouli
90 ¶¡Ëá Butyric acid
91 ¼ºËá Hexanoic acid
92 ÒÒ»ùÂóÑ¿·Ó Ethyl maltol
93 »·ÒÑ»ù°±»ù»ÇËáÄÆ(ÌðÃÛËØ) Sodium cyclamate
94 ÂðßøÖ¬·¾ËáÑιûÀ¯ Morpholine fatty acid salt fruit wax
95 ʳƷÌí¼Ó¼Á·ÖÀàºÍ´úÂë
The classification and numbering of food additives
96 ɽÀæ´¼ôûµ¥Ó²Ö¬Ëáõ¥(˹ÅË60)
Sorbitan monostearate (Span 60)
97 ɽÀæ´¼ôûµ¥ÓÍËáõ¥(˹ÅË80)
Sorbitan monooleate (Span 80)
98 ľÌÇ´¼ Xylitol
99 Èý¾Û¸ÊÓ͵¥Ó²Ö¬Ëáõ¥ Tripolyglycerol monostearates
100 ɽÀæËá¼Ø Potassium sorbate
101 L-Æ»¹ûËá L-Malic acid
102 »ÆÔ­½º Xanthan gum
103 ʳƷÓÃÏãÁÏ·ÖÀàÓë±àÂë
Classification and code of flavouring substances
104 άÉúËØA Vitamin A
105 άÉúËØB1(ÑÎËáÁò°·) Vitamin B1(Thiamine hydrochloride)
106 ºË»ÆËØ(άÉúËØB2) Riboflavin (Vitamin B2)
107 άÉúËØB6 (ÑÎËáßÁ¶ß´¼)
Vitamin B6 (Pyridoxine hydrochloride)
108 άÉúËØC(¿¹»µÑªËá) Vitamin C(Ascorbic acid)
109 άÉúËØD2(Âó½Ç¸Æ»¯´¼) Vitamin D2(Ergocalciferol)
110 άÉúËØE(d1-¦Á-´×ËáÉúÓý·Ó)
Vitamin E(d1-¦Á-Tocopheryl acetate)
111 ÑÌËá Nicotinic acid
112 ¿§·ÈÒò Caffeine
113 Å£»ÇËá Taurine
114 кì New red
115 кìÂÁÉ«µí New red aluminum lake
116 ÄûÃÊËá¼Ø Potassium citrate
117 ¿¨À­½º Carrageenan
118 DL-¾ÆÊ¯Ëá DL-Tartaric acid
119 º¼°×¾Õ½þ¸à Hang Zhou chrysanthemum flower extract
120 Ò¶Ëá Folic acid
121 ÆÏÌÑÌÇËá¸Æ Calcium gluconate
122 ÒÒËá¸Æ Calcium acetate
123 ÕôÁóµ¥Ó²Ö¬Ëá¸ÊÓÍõ¥ Distilled glycerin monostearate
124 ÏãÐÁÁϵ÷ζƷͨÓü¼ÊõÌõ¼þ
The general techniques and standards for spices and seasoning products
125 ¿¹»µÑªËá¸Æ Calcium ascorbate
126 ºìÇúºì Monascus color
127 ¿¹»µÑªËáÄÆ Sodium ascorbate
128 L--¿¹»µÑªËáרéµËáõ¥ L-ascorbyl palmitate
129 ÄûÃÊËá¸Æ Calcium citrate
130 ̼ËáÇâÄÆ Sodium hydrogen carbonate
131 ̼ËáÇâï§ Ammonium bicarbonate
132 ½¹ÑÇÁòËáÄÆ Sodium metabisulphite
133 ÓÕ»óºìFancy(Allura) red
134 ÓÕ»óºìÂÁÉ«µí Fancy(Allura) red aluminum lake
135 ³àÞººì Erythrosine
136 ³àÞººìÂÁÉ«µíErythrosine aluminum lake
137 Ìð¾ÕÌÇß°Steviosides
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