GB 2760-2024 National food safety standard for uses of food additives 
Home Food additive Food name Processing aid Food enzyme preparations Flavoring substances and essences
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Food category
Location：cassia gum
Chinese Name 决明胶
English Name cassia gum
CNS 20.045
INS 427
Function thickener
cassia gum Varieties permitted for use, usage scope and maximum usage level or residual level
Food Category No. Food Name Maximum usage level(g/kg) Remarks
01.02.02 Flavored fermented milk 2.5
01.05.01 Cream 2.5
01.07 Ready-to-eat flavored food, or their prepared food using milk as the main ingredient (excluding ice cream and flavored fermented milk) 2.5
03.01 Ice cream and ice cream bar 2.5
06.03.02 Wheat flour product (excluding 06.03.02.01 Fresh wet flour product (such as noodle, dumpling wrapper, wonton wrapper and shaomai wrapper), 06.03.02.02 Fresh dry flour product) 3.0 06.03.02.01生湿面制品（如面条、饺子皮、馄饨皮、烧麦皮）、06.03.02.02生干面制品除外
06.03.02.03 Fermented flour product 3.0
06.03.02.04 — 3.0
06.03.02.05 Fried flour product 3.0
06.03.02.06 Other wheat flour product (such as gluten, etc.) 3.0
06.07 Instant wheat or rice product 2.5
07.0 Bakery food 2.5
07.01 Bread 2.5
07.02 Pastry 2.5
07.02.01 Chinese style pastry (excluding moon cake) 2.5
07.02.02 Western style pastry 2.5
07.02.03 Moon cake 2.5
07.02.04 Decoration on pastry 2.5
07.03 Biscuit 2.5
07.03.01 Biscuit with fillings and decoration biscuit 2.5
07.03.02 Wafer biscuit 2.5
07.03.03 Egg roll 2.5
07.03.04 Other biscuit 2.5
07.04 Filling and surface spreading starch for bakery food 2.5
07.05 Other bakery food 2.5
08.03.05 Sausage 1.5
12.10.02 Semisolid compound condiment 2.5
12.10.02.01 Mayonnaise, salad dressing 2.5
12.10.02.02 Condiment paste 2.5
12.10.02.03 — 2.5
12.10.02.04 Other semi-solid compound condiment 2.5
12.10.03 Liquid compound condiment 2.5
12.10.03.01 Concentrated soup 2.5
12.10.03.02 Meat or bone soup 2.5
12.10.03.03 Condiment sauce 2.5
12.10.03.04 Oyster sauce, shrimp oil, fish gravy, etc. 2.5
12.10.03.05 Other liquid compound condiment 2.5
14.03.01.03 Lactobacillus drink 2.5 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
cassia gum From the corresponding liquid beverage, the usage amount is increased according to the dilution factor
Food Category No. Food Name Maximum usage level(g/kg) Remarks
14.06.02.01.03 乳酸菌含乳蛋白固体饮料 2.5 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Lactobacillus drink
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