GB 29938-2020National food safety standard - General Principles for Food Spices (English PDF)

2.1 Food spices

Substances that are added to food products to create, modify, or enhance flavor. Food spices

include edible natural flavor substances, edible natural flavor compounds, synthetic spices for

food, heat-processed spices for food, and smoked edible spices.

2.2 Natural spice for food

Spicy preparation or spicy substance of specific chemical structure obtained from animals and

plants through the process of physical method, enzyme method or microbiological method. It

includes natural compound splice for food and natural monomeric spice for food.

2.3 Natural spice compound for food

Spicy preparation (composed of multiple component/multicomponent) obtained from animals

and plants through the process of physical method, enzyme method or microbiological method.

The animals and plants as source materials may be either crude or processed through traditional

food preparation procedure,

2.4 Natural monomeric spice for food

Spicy substance with specific chemical structure obtained from animals and plants through the

process of physical method, enzyme method or microbiological method.

2.5 Synthetic spice for food

Spicy substances with specific chemical structure formed through chemosynthesis.

3.1 General requirements of natural spice for food

3.1.1 During the production and processing of natural spice for food, if it is necessary to use an

extraction solvent due to technological necessity, the amount of used solvent shall be reduced

as much as possible under the premise of achieving the intended purpose. See Table A.1 in

Appendix A for the list of extraction solvents allowed to be used by natural spices for food.

3.1.2 See Table B.1 in Appendix B for the list of seafood-derived natural spices for food.

3.1.4 The content of natural monomeric spice for food shall be in accordance with the

provisions of Table C.1 in Appendix C. The detection method shall be in accordance with the

provisions of GB/T 11539 or GB/T 11538.If special requirements are indicated, the detection

shall be carried out in accordance with the special requirements.

3.1.5 Control heavy metals and arsenic in natural spice for food according to the safety limit

values in Table 1.

3.2 Requirements for synthetic spice for food

The content of synthetic spice for food shall be in accordance with the provisions of Table D.1

in Appendix D.

Appendix A

List of Extraction Solvents Allowed to be Used by Natural Spices for Food

The list of extraction solvents allowed to be used by natural spices for food is shown in Table A.1.

Appendix B

List of Natural Spice (Seafood-Derived) for Food

The list of seafood-derived natural spice for food is shown in Table B.1.

Appendix C

Requirements for Content of Natural Monomeric Spices for Food

The requirements for content of natural monomeric spices for food is shown in Table C.1.

Appendix D

Requirements for Content of Synthetic Spice for Food

The requirements for content of synthetic spice for food is shown in Table D.1.

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