What are the principles for the use of food spices and flavors

The principles for the use of food spices and flavors are mainly related to the following contents.

The varieties of food flavors used in the preparation of food flavors should comply with the provisions of National food standard. Substances with flavor characteristics or natural flavor compounds prepared from food (either unprocessed or processed by traditional food preparation processes suitable for human consumption) by physical, enzymatic or microbiological methods (the enzyme preparations used should comply with the relevant regulations of National food standard) can be used to prepare food flavors (Singapore food flavour supplier) .

Food spices with other food additive functions should comply with the provisions of National food standard when they play other food additive functions in food. For example (Singapore food Ingredient supplier) , benzoic acid, cinnamaldehyde, Guarana extract, sodium diacetate (Singapore food flavour wholesale) , disodium succinate, tricalcium phosphate, amino acids, etc (Singapore food Ingredient supplier) .

Food flavors can contain food flavor excipients necessary for their production, storage and application (Singapore food flavour supplier) . Food flavor excipients should meet the following requirements.

(1) the excipients allowed in food flavors should comply with QB/T 1505 "Edible Flavor (Singapore food flavour wholesale) " standard. Reduce the use of varieties as much as possible on the premise of achieving the desired goal.

(2) Food additives added to food flavors as excipients should not play a functional role in the final food and reduce their use in food as much as possible on the premise of achieving the desired purpose.

The labeling of food flavors should comply with the QB/T 4003 General requirements for labelling of Edible Flavor (Singapore food Ingredient supplier) .

Where spices are added, foods with flavors should be marked in accordance with the relevant national standards.