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：carthamins yellow
Chinese Name 红花黄
English Name carthamins yellow
CNS 08.103
INS —
Function colorant
carthamins yellow Varieties permitted for use, usage scope and maximum usage level or residual level
Food Category No. Food Name Maximum usage level(g/kg) Remarks
03.0 Frozen beverage (excluding 03.04 edible ice) 0.5 03.04食用冰除外
03.01 Ice cream and ice cream bar 0.5
03.02 — 0.5
03.03 Flavored ice, ice lolly 0.5
03.05 Other frozen beverage 0.5
04.01.02.04 Canned fruit 0.2
04.01.02.08 Candied fruit 0.2
04.01.02.08.01 Candied fruit, pickled fruit 0.2
04.01.02.08.02 — 0.2
04.01.02.08.03 Preserved fruit 0.2
04.01.02.08.04 Dried and salted fruit 0.2
04.01.02.08.05 Fruit pastille 0.2
04.01.02.09 Decorative fruit and vegetable 0.2
04.02.02.03 Pickled vegetable 0.5
04.02.02.04 Canned vegetable 0.2
04.05.02.01 Cooked nut and seed (fried nut and seed only) 0.5 仅限油炸坚果与籽类。
04.05.02.01.01 Shelled and cooked nut and seed 0.5 仅限油炸坚果与籽类。
04.05.02.01.02 Unshelled and cooked nut and seed 0.5 仅限油炸坚果与籽类。
05.02 Candy 0.2
05.02.01 Gum base candy 0.2
05.02.02 Other candy excluding gum base candy 0.2
06.04.02.01 Canned coarse grain 0.2
06.07 Instant wheat or rice product 0.5
06.10 Fillings of grain product 0.5
07.02.04 Decoration on pastry 0.2
08.02.02 Cured meat product (such as salt meat, cured meat, dried salted duck, Chinese ham and sausage) 0.5
12.0 Condiment (excluding 12.01 Salt and salt substitute, 12.09 Spice) 0.5 12.01盐及代盐制品、12.09香辛料类除外
12.02 Flavor enhancer and taste enhancer 0.5
12.03 Vinegar 0.5
12.04 Soy sauce 0.5
12.05 Fermented paste 0.5
12.06 — 0.5
12.07 Cooking wine and its product 0.5
12.08 — 0.5
12.10 Compound condiment 0.5
12.10.01 Solid compound condiment 0.5
12.10.01.01 Solid soup condiment 0.5
12.10.01.02 Chicken essence, chicken powder 0.5
12.10.01.03 Other solid compound condiment 0.5
12.10.02 Semi-solid compound condiment 0.5
12.10.02.01 Mayonnaise, salad dressing 0.5
12.10.02.02 Condiment paste 0.5
12.10.02.03 — 0.5
12.10.02.04 Other semi-solid compound condiment 0.5
12.10.03 Liquid compound condiment 0.5
12.10.03.01 Concentrated soup 0.5
12.10.03.02 Meat or bone soup 0.5
12.10.03.03 Condiment sauce 0.5
12.10.03.04 Oyster sauce, shrimp oil, fish gravy, etc. 0.5
12.10.03.05 Other liquid compound condiment 0.5
12.11 Other condiment 0.5
14.02.03 Fruit and vegetable juice (pulp) drink 0.2 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.04 Carbonated drink 0.2 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.04.01 Cola type carbonated drink 0.2 以即饮状态计，相应的固体饮料按稀释倍数增加使用量
14.04.02 Other type carbonated drink 0.2 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 (fruit flavored drink only) 0.2 仅限果味饮料。以即饮状态计，相应的固体饮料按稀释倍数增加使用量
15.02 Blended alcoholic beverage 0.2
16.01 Jelly 0.2 如用于果冻粉，按冲调倍数增加使用量
16.06 Puffed food 0.5
carthamins yellow 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
14.06.04.02 果蔬固体饮料 0.2 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Fruit and vegetable juice (pulp) drink
14.06.04.05.01 果味风味固体饮料 0.2 fruit flavored drink only.Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Flavored drink (fruit flavored drink only)
14.06.04.07 固体碳酸饮料 0.2 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Carbonated drink
14.06.04.07.01 可乐型固体碳酸饮料 0.2 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Carbonated drink
14.06.04.07.02 其他型固体碳酸饮料 0.2 Ready to drink status, for solid drink, the usage amount is increased according to the preparation ratio.
Source：Carbonated drink
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