GB 2760-2024 National food safety standard for uses of food additives 
| Chinese Name | 谷氨酰胺转氨酶 |
|---|---|
| English Name | glutamine transaminase |
| CNS | 18.013 |
| INS | — |
| Function | stabilizer and gelling agent |
| Quality specification | |
| JECFA specification information |
| Food Category No. | Food Name | Maximum usage level(g/kg) | Remarks |
|---|---|---|---|
| 01.02.02 | Flavored fermented milk | 0.3 | 来源同表C.3 |
| 01.06.01 | Unripened cheese | 0.3 | 来源同表C.3 |
| 04.04 | Bean product | 0.25 | 来源同表C.3 |
| 04.04.01 | Non-fermented bean product | 0.25 | 来源同表C.3 |
| 04.04.01.01 | Tofu | 0.25 | 来源同表C.3 |
| 04.04.01.02 | Dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.03 | Reprocessed product based on dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.03.01 | Fried dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.03.02 | Marinated dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.03.03 | Smoked dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.03.04 | Other dried tofu | 0.25 | 来源同表C.3 |
| 04.04.01.04 | Dried beancurd stick (including dried beancurd stick, oily tofu skin, etc.) | 0.25 | 来源同表C.3 |
| 04.04.01.05 | New type of bean product (soy protein and its puffed food, soy meat, etc.) | 0.25 | 来源同表C.3 |
| 04.04.01.06 | Cooked bean | 0.25 | 来源同表C.3 |
| 04.04.02 | Fermented bean product | 0.25 | 来源同表C.3 |
| 04.04.02.01 | Fermented bean curd | 0.25 | 来源同表C.3 |
| 04.04.02.02 | Fermented soybean and preparations (including natto) | 0.25 | 来源同表C.3 |
| 04.04.03 | Other bean product | 0.25 | 来源同表C.3 |