How does the national standard stipulate the amount of spices and flavors used in all kinds of food

The National food standard regulations on the amount of spices and flavors used in all kinds of food are as follows.

(1) Food spices and flavors are used appropriately according to the production needs of all kinds of food (Singapore food flavour wholesale) .

(2) in pasteurized milk, pasteurized milk, fermented milk, dilute cream, vegetable fats, animal fats (lard, butter, fish oil and other animal fats), anhydrous butter, anhydrous cream, fresh fruits, fresh vegetables, frozen vegetables, fresh edible fungi and algae, frozen edible fungi and algae, raw grains, rice, wheat flour, miscellaneous grains, edible starch. Fresh meat, fresh aquatic products, fresh eggs, sugar, honey, salt and substitute salt products, infant formula food, drinking natural mineral water, drinking pure water, other drinking water and other food is not necessary to add flavors and flavors.

(3) any edible flavor shall not be added to infant formula food covering 0 to 6 months. However, vanillin, ethyl vanillin and vanilla bean extract can be used in formula foods for older infants and young children, and the maximum use amount is 5mg / 100ml (Singapore food flavour supplier) , 5mg/100mL and appropriate amount according to production needs (Singapore food Ingredient supplier) , in which 100mL is counted as ready-to-eat food, and production enterprises should convert it into formula food according to the proportion of ready-to-eat food, vanillin can be used in cereal supplementary foods for infants and young children (Singapore food flavour wholesale) , and the maximum use amount is 7mg/100g. Among them, 100g is calculated as ready-to-eat food, and the manufacturer should convert it into the consumption of cereal according to the proportion of ready-to-eat food.