National Food Safety Standard of the P.R.C.: Food additive Paprika Oleorein G/SPS/N/CHN/1307

1.

Notifying Member: CHINA

If applicable, name of local government involved:

2.

Agency responsible: National Health Commission of the People's Republic of China

3.

Products covered (provide tariff item number(s) as specified in national schedules deposited with the WTO; ICS numbers should be provided in addition, where applicable): Food additive Paprika oleorein

4.

Regions or countries likely to be affected, to the extent relevant or practicable:

[X]     All trading partners

[ ]      Specific regions or countries:

5.

Title of the notified document: National Food Safety Standard of the P.R.C.: Food additive Paprika Oleorein. Language(s): Chinese. Number of pages: 11

https://members.wto.org/crnattachments/2024/SPS/CHN/24_04505_00_x.pdf

6.

Description of content: This standard applies to food additive paprika oleorein using the fruit of Capsicum annuum L. or Capsicum frutescens L. as raw materials to extract paprika oleorein. The following solvents may be used for the extraction: methanol, ethanol, ethyl acetate, acetone, n-hexane, isopropanol, dichloromethane. It specifies the technical requirements and testing methods for the food additive paprika oleorein.

7.

Objective and rationale: [X] food safety, [ ] animal health, [ ] plant protection, [ ] protect humans from animal/plant pest or disease, [ ] protect territory from other damage from pests.

8.

Is there a relevant international standard? If so, identify the standard:

[X]       Codex Alimentarius Commission (e.g. title or serial number of Codex standard or related text): The specification of "Paprika Oleoresin" and "Paprika extract" prepared at the 42^nd JECFA (2019)

[ ]        World Organization for Animal Health (OIE) (e.g. Terrestrial or Aquatic Animal Health Code, chapter number):

[ ]        International Plant Protection Convention (e.g. ISPM number):

[ ]        None

Does this proposed regulation conform to the relevant international standard?

[ ] Yes   [X] No

If no, describe, whenever possible, how and why it deviates from the international standard:

1. Modified the scope of application, sensory requirements, capsaicin content and solvent residue requirements;
2. Modified the molecular formula and molecular weight of dihydrocapsaicin;
3. Modified the determination method of capsaicin content;
4. The determination method of solvent residue is added.

Reason: The standard is based on the revision of "National food safety standard: Food additive Paprika Oleoresin" (GB 28314-2012), and combined with the actual quality status of Chinese products.

9.

Other relevant documents and language(s) in which these are available:  

10.

Proposed date of adoption (dd/mm/yy): To be determined.

Proposed date of publication (dd/mm/yy): To be determined.

11.

Proposed date of entry into force: [ ] Six months from date of publication, and/or (dd/mm/yy): To be determined.

[ ]      Trade facilitating measure

12.

Final date for comments: [X] Sixty days from the date of circulation of the notification and/or (dd/mm/yy): 9 September 2024

Agency or authority designated to handle comments: [ ] National Notification Authority, [X] National Enquiry Point. Address, fax number and e-mail address (if available) of other body:

WTO/SPS National Notification and Enquiry Center of the People's Republic of China

Tel: +(86 10) 5795 4645/5795 4642

E-mail: sps@customs.gov.cn

13.

Text(s) available from: [ ] National Notification Authority, [X] National Enquiry Point. Address, fax number and e-mail address (if available) of other body:

WTO/SPS National Notification and Enquiry Center of the People's Republic of China

Tel: +(86 10) 5795 4645/5795 4642

E-mail: sps@customs.gov.cn