On March 1, 2018, an announcement was issued by National Health and Family Planning Committee (NHFPC) about fructosyltransferase (also named β-fructosyltransferase) functioned as enzyme preparations for food industry and expending usage scope of 7 food additives, such as diglycerin fatty acid esters and others.
1. New variety of enzyme preparations for food industry is fructosyl transferase (Also named β-fructosyl transferase) from Aspergillus oryzae.
The quality of Fructosyl transferase/β-fructosyl transferase shall comply with the Enzyme Preparations for Food Industry National Standard (GB 1886.174-2016).
In addition the scope of 7 additives is expanded: Mono and Diglycerides, Dl-Tartaric Acid, Soluble Soybean Polysaccharide, Brilliant Blue, Phosphoric Acid, Lemon Yellow and Nisin.