How to choose pigments for national standards (GB 2760-2024 Standard for the use of food additives)
First, the natural pigments that can be used in various foods according to the production needs are:
{Rice and its products, wheat flour, raw and wet flour products (except noodles, dumpling wrappers, wonton wrappers, roasted wheat husks), raw and dry flour products, and multigrain flour}
Natural carotene, citrus yellow, sorghum red, beet red.
Second, the natural pigments that can be used for raw and wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, and roasted oatmeal husks) are:
Gardenia yellow.
Third, the natural pigments that can be used for raw and dry flour products are: gardenia yellow and citrus yellow.
Fourth, the natural pigments that can be used for fried flour products are: β-carotene.
Fifth, the natural pigments that can be used for powder balls are: turmeric, caramel color (ammonia production), cochineal, annatto, sodium copper chlorophyll, and vegetable carbon black.
Sixth, the natural colors that can be used for ready-to-eat cereals, including rolled oats (flakes) are: β-carotene, turmeric, caramel color (ammonia production, common method, ammonium sulfite method), annatto, annatto.
Seventh, the natural pigments that can be used for convenient rice flour products are: β-carotene, monascus yellow, monascus red, turmeric, paprika red, cochineal, annatto, lutein, gardenia yellow, gardenia blue.
8. The natural pigments that can be used for frozen rice and flour products are: β-carotene, capsicum red, and lutein.
9. The natural pigments that can be used for canned cereals, cereals and starchy desserts (such as rice pudding, tapioca pudding) are: β-carotene and lutein.
10. The natural pigments that can be used for the filling of grain products are: β-carotene, capsicum red, red yeast red, gardenia yellow, gardenia blue.
11. The natural pigments that can be used for batter (such as drag batter for fish and poultry), breading, and frying powder are: β-carotene, turmeric, caramel color (ammonia production, common method, ammonium sulfite method), cochineal, annatto, and paprika.
【Food Classification System】
If a food additive is allowed to be applied to a food category, it is allowed to be applied to all categories of food under that category, unless otherwise specified. (Source: GB 2760-2024)
06.0 Grains and food products, including rice, flour, grains, root plants, starch derived from pulses and maize (excluding bakery products of Class 07.0)
06.01 Raw grains
06.02 Rice and products thereof
06.02.01 Rice
06.02.02 Rice products
06.02.03 Rice noodles (including rice ball noodles, etc.)
06.02.04 Rice flour products
06.03 Wheat flour and its products
06.03.01 Wheat flour
06.03.01.01 All-purpose wheat flour
06.03.01.02 Special wheat flour (e.g. self-rising flour, dumpling flour, etc.)
06.03.02 Wheat flour products
06.03.02.01 Wet and raw noodle products (e.g. noodles, dumpling wrappers, wonton wrappers, siu mai husks)
06.03.02.02 Raw and dry flour products
06.03.02.03 Fermented flour products
06.03.02.04 —
06.03.02.05 Fried flour products
06.03.02.06 Other wheat flour products (e.g. gluten, etc.)
06.04 Grains and Grains and Preparations Thereof
06.04.01 Grains powder
06.04.02 Cereals
06.04.02.01 Canned cereals
06.04.02.02 Other cereal products
06.05 Starch and starch products
06.05.01 Edible starch
06.05.02 Starch products
06.05.02.01 Vermicelli, vermicelli
06.05.02.02 Shrimp flakes
06.05.02.03 Lotus root flour
06.05.02.04 Pink balls
06.05.02.05 Other starch products (e.g. jelly, etc.)
06.06 Ready-to-eat cereals, including milled oats (flakes)
06.07 Instant rice and flour products
06.08 Frozen rice and flour products
06.09 Cereal and starchy desserts (e.g. rice pudding, tapioca pudding)
06.10 Fillings for grain products
06.11 Batter (e.g. drag batter for fish and poultry), breading, frying powder
06.12 Other food products
Guangzhou Weilun Food Co., Ltd. original
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