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ENApplication and Trends of Food Additives in the Food Industry
Release time：2026-01-08 Source：CYWT Click：35
Regarding the classification of food additives, each has its own classification method, with some being roughly divided and others being more finely divided. The classification methods of food additives are constantly changing and improving during the development and application process.
According to their different sources, food additives can be divided into two categories: natural food additives and artificially synthesized food additives. Natural food additives include extracts of natural products (animals and plants), microbial metabolites, and enzyme engineering products.
Artificially synthesized chemical products can be further divided into general chemical synthesized products and artificially synthesized natural equivalents (such as natural equivalent flavors, pigments, etc.).
With the progress of the times, the variety of food additives allowed for use in our country continues to increase.
According to China's "Standard for the Use of Food Additives" (GB 2760-2014, including future supplementary varieties), food additives are divided into 23 categories: acidity regulators, anti caking agents, defoamers, antioxidants, bleaching agents, leavening agents, base agents in gum based candies, coloring agents, color protectants, emulsifiers, enzyme preparations, flavor enhancers, flour processing agents, coating agents, moisture retention agents, nutritional enhancers, preservatives, stabilizers and coagulants, sweeteners, thickeners, food flavorings, processing aids for the food industry, and others.
Requirements for food additives
Although food additives can improve food quality, prevent food spoilage, and extend food storage life. Improving the color, aroma, taste, and appearance of food and increasing the variety of colors play an important role, but it cannot be blindly used, let alone abused additives for the pursuit of certain sensory characteristics of food, which harms consumer interests and endangers human health.
To this end, countries and organizations around the world attach great importance to the hygiene management of food additives and have established corresponding organizational structures, such as the Food and Agriculture Organization of the United Nations, the Joint FAO/WHO Expert Committee on Food Additives (FAO), and the Codex Committee on Food Additives (CCFA), which have respectively formulated hygiene regulations, usage standards, and approval and identification methods for food additives, strictly managing the production and use of food additives to ensure their hygiene and safety.
In 1980, China officially established the National Technical Committee for Standardization of Food Additives, and successively formulated and implemented a series of food additive standards and regulations, including the "Hygienic Standards for the Use of Food Additives" (GB2760-1981, GB 2760-1986, GB 2760-1996, GB2760-2007), "Food Additive Use Standards" (GB 2760-2011), (GB 2760-2014), "Hygiene Management Measures for Food Additives" (1993, 2002), and "Regulations on the Supervision and Management of Food Additive Production" (2010).
It specifies the principles for the use of food additives, the types of food additives allowed to be used, the scope of use, and the dosage or residual amount.
In addition, the General Standard for Composite Food Additives is also under review.
In 2022, relevant departments reviewed whether to cancel the use of sodium dehydroacetate, sodium dehydroacetate, and dehydrogenated derivatives in food formulations, or to ban the addition and use of dehydrogenated (and its derivatives) in food.
In terms of global food additive industry applications, China has already approached many developed or organized countries such as the United States, Japan, Western Europe, the World Health Organization, the World Agriculture Organization, and the WTO.
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