Extended use of beta-carotene

Recently, the National Food Safety Risk Assessment Center announced the criteria for expanding the use of beta-carotene, a food additive, and publicly solicited opinions from the public. In this revision, β-carotene will expand its use to conditioning meat products (adding conditioning ingredients to raw meat).

Beta-carotene, as a food additive, has been listed in the "National Food Safety Standard for Food Additives" (GB 2760), and it is allowed to be used in the preparation of milk, flavored fermented milk, cheese analogues, fat desserts, canned fruits, jams and preserves. The application categories of preserved fruit, dried vegetables, pickled vegetables, confectionery, instant rice noodles, cooked meat products, etc., have been extended to the conditioning of meat products (added raw materials to raw meat) (food category 08.02.01). The Codex Alimentarius Commission, the European Commission, the U.S. Food and Drug Administration, the Food Standards Agency of Australia and New Zealand, etc. allow it to be used as a colorant in foods.

The substance is used as a coloring agent for conditioning meat products (added raw material to conditioning materials) (food category 08.02.01) to adjust product color. The quality specification shall implement the "Food additive beta-carotene" (GB 8821-2011) or "Food additive beta-carotene (fermentation method)" (GB 28310-2012) or the National Health and Family Planning Commission's announcement No. 6 in 2012 Related content execution.