Zhejiang Wanglin Biotechnology has successfully applied to the National Health Commission to expand the scope of plant carbon black use to composite seasoning and puffed food, and has been approved

Release time:

2023-04-10 13:11

On May 20, 2020, the National Health Commission issued Announcement No. 4 of 2020 on its official website, confirming the expansion of the use of plant carbon black to include compound seasonings and puffed foods. As of June 1, 2020, the usage range and maximum addition amount of plant carbon black are shown in the table below:

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