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
Version switching 简体中文 English    GB 2760-2014
Location:propylene glycol esters of fatty acids
Chinese Name 丙二醇脂肪酸酯
English Name propylene glycol esters of fatty acids
CNS 10.020
INS 477
Function stabilizer and emulsifier
propylene glycol esters of fatty acids Varieties permitted for use, usage scope and maximum usage level or residual level
Food Category No. Food Name Maximum usage level(g/kg) Remarks
01.0 Milk and dairy product (except products in 13.0 - Food for Special Dietary Purposes) (excluding 01.01.01 Pasteurized milk, 01.01.02 Sterilized milk and high-temperature sterilized milk, 01.02.01 Fermented milk, 01.03.01 Milk powder and cream powder and 01.05.01 Cream) 5.0 01.01.01巴氏杀菌乳、01.01.02灭菌乳和高温杀菌乳、01.02.01发酵乳、01.03.01乳粉和奶油粉和01.05.01稀奶油除外
01.01 Pasteurized milk, sterilized milk, high-temperature sterilized milk, and formulated milk 5.0
01.01.03 Modified milk 5.0
01.02 Fermented milk and flavored fermented milk 5.0
01.02.02 Flavored fermented milk 5.0
01.03 Milk powder and cream powder, and their modified products 5.0
01.03.02 Modified milk powder and modified cream powder 5.0
01.04 Condensed milk and its modified product 5.0
01.04.01 Condensed milk (plain) 5.0
01.04.02 Modified condensed milk (including sweetened condensed milk and modified condensed milk using non-diary ingredients, etc.) 5.0
01.05 Cream and cream-like product 5.0
01.05.02 5.0
01.05.03 Modified cream 5.0
01.05.04 Cream-like product 5.0
01.06 Cheese, processed cheese, cheese product, and cheese-like product 5.0
01.06.01 Unripened cheese 5.0
01.06.02 Ripened cheese 5.0
01.06.03 Whey cheese 5.0
01.06.04 Processed cheese, cheese product 5.0
01.06.04.01 Plain processed cheese 5.0
01.06.04.02 Flavored processed cheese 5.0
01.06.05 Cheese-like product 5.0
01.06.06 Whey protein cheese 5.0
01.07 Ready-to-eat flavored food, or their prepared food using milk as the main ingredient (excluding ice cream and flavored fermented milk) 5.0
01.08 Other dairy product (such as whey powder and casein powder, etc.) 5.0
02.0 Fat, oil and fat-based emulsion (excluding 02.01 Fat and oil essentially free from water and 02.02.01.01 Butter and concentrated butter) 10.0 02.01基本不含水的脂肪和油、02.02.01.01黄油和浓缩黄油除外
02.02 Fat emulsion mainly of type water-in-oil 10.0
02.02.01 Emulsified product containing more than 80% fat 10.0
02.02.01.02 Margarine (artificial butter) and margine-like product (such as butter and margarine blend) 10.0
02.02.02 Emulsified product containing less than 80% fat 10.0
02.03 Fat emulsion-based product other than 02.02, including mixed and/or flavored product based on fat emulsion 10.0
02.04 Fat-based dessert 10.0
02.05 Other oil and fat or oil and fat-based product 10.0
03.0 Frozen beverage (excluding 03.04 edible ice) 5.0 03.04食用冰除外
03.01 Ice cream and ice cream bar 5.0
03.02 5.0
03.03 Flavored ice, ice lolly 5.0
03.05 Other frozen beverage 5.0
04.05.02.01 Cooked nut and seed (fried nut and seed only) 2.0 仅限油炸坚果与籽类。
04.05.02.01.01 Shelled and cooked nut and seed 2.0 仅限油炸坚果与籽类。
04.05.02.01.02 Unshelled and cooked nut and seed 2.0 仅限油炸坚果与籽类。
06.03.02.05 Fried flour product 2.0
07.02 Pastry 3.0
07.02.01 Chinese style pastry (excluding moon cake) 3.0
07.02.02 Western style pastry 10.0
07.02.03 Moon cake 3.0
07.02.04 Decoration on pastry 3.0
12.10 compound condiment 20.0
12.10.01 Solid compound condiment 20.0
12.10.01.01 Solid soup condiment 20.0
12.10.01.02 Chicken essence, chicken powder 20.0
12.10.01.03 Other solid compound condiment 20.0
12.10.02 Semi-solid compound condiment 20.0
12.10.02.01 Mayonnaise, salad dressing 20.0
12.10.02.02 Condiment paste 20.0
12.10.02.03 20.0
12.10.02.04 Other semi-solid compound condiment 20.0
12.10.03 Liquid compound condiment 20.0
12.10.03.01 Concentrated soup 20.0
12.10.03.02 Meat or bone soup 20.0
12.10.03.03 Condiment sauce 20.0
12.10.03.04 Oyster sauce, shrimp oil, fish gravy, etc. 20.0
12.10.03.05 Other liquid compound condiment 20.0
16.06 Puffed food 2.0
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