NATIONAL FOOD SAFETY RISK ASSESSMENT CENTER RELEASES SOLUBLE SOYBEAN POLYSACCHARIDES FOR NEW FOOD ADDITIVES

The National Food Safety Risk Assessment Center released comments on the requirement for soluble soybean polysaccharides, a new breed of food additives. It is intended to be used as an anti-caking agent in wet noodle products (such as noodles, dumplings, wontons, and burned wheat) with a maximum use of 5g/kg. The deadline for soliciting comments is June 27.