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
Food category
Location：sodium stearoyl lactylate, calcium stearoyl lactylate
Chinese Name 硬脂酰乳酸钠，硬脂酰乳酸钙
English Name sodium stearoyl lactylate, calcium stearoyl lactylate
CNS 10.011,10.009
INS 481(i),482(i)
Function stabilizer and emulsifier
sodium stearoyl lactylate, calcium stearoyl lactylate Varieties permitted for use, usage scope and maximum usage level or residual level
Food Category No. Food Name Maximum usage level(g/kg) Remarks
01.01.03 Modified milk 2.0
01.02.02 Flavored fermented milk 2.0
01.05.01 Cream 5.0
01.05.03 Modified cream 5.0
01.05.04 Cream-like product 5.0
02.01.01 Vegetable oil and fat 0.3
02.01.01.01 Vegetable oil 0.3
02.01.01.02 Hydrogenated vegetable oil 0.3
02.02 Fat emulsion mainly of type water-in-oil (excluding butter and condensened butter of 02.02.01.01) 5.0 02.02.01.01黄油和浓缩黄油除外
02.02.01 Emulsified product containing more than 80% fat 5.0
02.02.01.02 Margarine (artificial butter) and margine-like product (such as butter and margarine blend) 5.0
02.02.02 Emulsified product containing less than 80% fat 5.0
02.03 Fat emulsion-based product other than 02.02, including mixed and/or flavored product based on fat emulsion 5.0
02.05 Other oil and fat or oil and fat-based product 10.0（仅限植脂末），2.0（仅限粉末油脂）
03.01 Ice cream and ice cream bar 2.0
04.01.02.05 Fruit jam 2.0
05.04 Decorative candy (e.g., for process modeling, or decorating cake), topping (non-fruit) and sweet sauce 2.0
06.03.01.02 Special wheat flour (such as self-rising flour and dumpling flour, etc.) 2.0
06.03.02.01 Fresh wet flour product (such as noodle, dumpling wrapper, wonton wrapper and shaomai wrapper) 2.0
06.03.02.03 Fermented flour product 2.0
06.04.02.02 Other coarse grain product (dehydrated potato product only) 2.0 仅限脱水马铃薯制品。
07.01 Bread 2.0
07.02 Pastry 2.0
07.02.01 Chinese style pastry (excluding moon cake) 2.0
07.02.02 Western style pastry 2.0
07.02.03 Moon cake 2.0
07.02.04 Decoration on pastry 2.0
07.03 Biscuit 2.0
07.03.01 Biscuit with fillings and decoration biscuit 2.0
07.03.02 Wafer biscuit 2.0
07.03.03 Egg roll 2.0
07.03.04 Other biscuit 2.0
08.03.05 Sausage 2.0
11.05 Flavored syrup 2.0
11.05.01 Fruit flavored syrup 2.0
11.05.02 Other flavored syrup 2.0
14.03 Protein beverage 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.01 Milk-containing drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.01.01 Fermented milk drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.01.02 Formulated milk drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.01.03 Lactobacillus drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.02 Plant-based protein drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.03 Blended protein drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.03.04 Other protein drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.05 Tea, coffee and plant drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.05.01 Tea drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.05.02 Coffee drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.05.03 Plant drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.07 Drink for special purposes 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.08 Flavored drink 2.0 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
sodium stearoyl lactylate, calcium stearoyl lactylate 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 蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.01 含乳蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.01.01 发酵型含乳蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.01.02 配制型含乳蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.01.03 乳酸菌含乳蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.02 植物蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.03 复合蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.02.04 其他蛋白固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Protein beverage
14.06.03 速溶咖啡 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Tea, coffee and plant drink
14.06.04.03 茶类固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Tea, coffee and plant drink
14.06.04.04 植物固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Tea, coffee and plant drink
14.06.04.05 风味固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Flavored drink
14.06.04.05.01 果味风味固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Flavored drink
14.06.04.06 特殊用途固体饮料 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Drink for special purposes
14.06.04.08 咖啡固体饮料（速溶咖啡除外） 2.0 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Tea, coffee and plant drink
Back to top