Zhejiang Wanglin Biotechnology has successfully applied to the National Health Commission to expand the use of plant carbon black to flavor fermented milk and jam, and has been approved

Release time:

2023-04-10 13:03

On March 3, 2022, the National Health Commission issued Announcement No. 1 of 2022 on its official website, confirming the expansion of the use of plant carbon black to include compound seasoning and puffed foods. As of May 1, 2022, the usage range and maximum addition amount of plant carbon black are shown in the table below:

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