How to choose pigments for national standards (GB2760-2024 hygienic standard for the use of food additives)
1. Natural pigments that can be used in all kinds of food according to production needs:
Citrus yellow, sorghum red, beet red, natural carotene.
2. Natural pigments that can be used to condition meat products (raw meat with conditioning materials):
β-Carotene, caramel color, capsicum red, cochineal.
Third, it can be used for natural pigments in cured bacon products (such as bacon, bacon, duck, Chinese ham, sausage):
Monascus red, paprika.
Fourth, it can be used for natural pigments in cooked meat products:
β-Carotene, Monascus red, Monascus yellow, Capsicum red, Capsicum orange, Cochineal, Gardenia yellow.
【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: GB2760-2024)
08.0 Meat and meat products
08.01 Raw and fresh meat
08.01.01 Fresh meat
08.01.02 Chilled meat, chilled meat
08.01.03 Frozen meat
08.02 Prepared meat products
08.02.01 Prepared meat products (raw meat with seasoning ingredients)
08.02.02 Cured bacon products (e.g. bacon meat, bacon, duck, Chinese ham, sausage)
08.02.03 Meatballs
08.02.04 Other prepared meat products
08.03 Cooked meat products
08.03.01 Marinated meat products
08.03.01.01 Boiled meat
08.03.01.02 Marinated meat
08.03.01.03 Bad meat
08.03.02 Simmered, grilled and grilled meats (bacon, barbecued pork, roast duck, dried meat, etc.)
08.03.03 Fried meat
08.03.04 Western ham (smoked, smoked, boiled ham)
08.03.05 Meat enema
08.03.06 Fermented meat products
08.03.07 Cooked jerky products
08.03.07.01 Meat floss
08.03.07.02 Jerky
08.03.07.03 —
08.03.08 Canned meat
08.03.09 Other cooked meat products
08.04 Edible animal casings for meat products
Guangzhou Weilun Food Co., Ltd. original
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