source: foodaily daily food (id: foodaily)

in the recent mid-autumn festival food market, discussions about excessive gift box packaging and weird mooncake flavors have significantly decreased, but the topic of food safety has become a hot topic again. the core keywords of these topics come from a food additive in moon cakes——sodium dehydroacetate。

image source: sina weibo

foodaily found that sodium dehydroacetate, as a commonly used preservative, can be used in a total of 12 types of foods such as pickled vegetables, bread, pastries, and cooked meat products. in the new version of the national standard gb 2760-2024 released in february this year (to be implemented in february next year), there are stricter restrictions on its use scope and dosage.

this time sodium dehydroacetate has been pushed to the forefront, and the future of the preservatives represented behind it has once again triggered thinking.。

so, what considerations are based on the adjustment of the new national standard? how different are the restrictions on the use of sodium dehydroacetate overseas and domestically? will sodium dehydroacetate be removed from the additive list soon?

1

from widespread use to restricted use
sodium dehydroacetate is “cold” by the new national standard

the topic of sodium dehydroacetate continues to ferment, not only because of the mooncake incident spread on social media, but also because its scope of application in food has changed in the new version of the national standard for additives.

sodium dehydroacetate (dha-s) is a preservative with broad-spectrum antibacterial properties and is widely used inpreservation of food, animal feed, pharmaceuticals and cosmetics, its main role in food isinhibits the growth of bacteria, yeast and mold, extend the shelf life of food.

sodium deoxyacetate can penetrate into cells and inhibit the respiration of microorganisms and inhibit their growth even at very low concentrations. due to its low residue and fast elimination rate, it was once widely considered a safe food additive. in addition, it is cheap and has been used in many countries.

image source:klikdokter

foodaily notes: since 1998sodium dehydroacetatesince being included in the list of food additives, this ingredient has been used in the national standard for 26 years.however, the release of the new national standard has tightened the scope and dosage of sodium dehydroacetate.

on february 8 this year, the national health commission released a new version of the national standard gb 2760-2024, which deleted the use of sodium dehydroacetate in butter and concentrated butter, starch products, bread, pastries, baked food fillings and surface pastes, prepared meat products and regulations on the use of fruit and vegetable juices, and the maximum usage amount in pickled vegetables has been reduced from 1 gram per kilogram to 0.3 grams per kilogram. the new national standard will come into effect on february 8, 2025.

comparison of the usage regulations of sodium dehydroacetate between the old version and the new version 2760

image source: foodaily homemade

in fact, it is not just sodium dehydroacetate. over the years, gb 2760 "national food safety standard for the use of food additives" has regulated a variety ofpreservativeadjustments have been made for usage.

for example, gb2760-2014 combines the international regulations on the use of aluminum-containing food additives and the results of the ministry of health’s solicitation of opinions on aluminum-containing food additives.potassium aluminum sulfateandaluminum ammonium sulfatethe scope of use has been adjusted, limiting its scope of application and residual amounts in aquatic products and their products.

also in this new version of gb 2760-2024, according to the canned industry survey and relevant canned food product standards, canned foods have been pasteurized, and some food additives used for canned food preservatives have been deleted.

image source: foodaily homemade

in recent years, natural preservatives have also been introduced into national standards, such asnisin(incorporated into the national standard in 2017) andnatamycin(incorporated into the national standard in 2011) and stipulated in more detail to promote the improvement of safety and health.

as scientific research results are released one after another, the existing understanding of the safety of some additives is constantly changing. the general increase in public health and safety awareness has also contributed to the improvement of the safety threshold of national standards to a certain extent year by year.

among the categories involved in this adjustment, baked goods are highly related to the public’s daily diet. the new standard completely "decouples" the entire baked goods from sodium dehydroacetate, taking into account the higher sensitivity to safety risks of frequently consumed foods.

with the improvement of food safety standards in various countries around the world, my country is also re-evaluating and adjusting the safety and use scope of food additives. the revision of the new national standard reflects the trend of food safety standards gradually integrating with international standards.

so, what are the regulations on the use of sodium dehydroacetate by international authoritative agencies and developed markets such as the united states, europe, and japan? how have numerous scientific studies evaluated sodium dehydroacetate?

2

sodium dehydroacetate from an international perspective
it is not objective to talk about "toxicity" without dosage.

world health organizationthe food and agriculture organization of the united nations has listed sodium dehydroacetate as a food preservative in the ins (international coding system for food additives) since 1989. however, the u.s. food and drug administration has strict restrictions on its use, allowing it only to be used as a preservative in cut or peeled pumpkins.

japan and south korea allow sodium dehydroacetate to be used in dairy products such as butter, cheese and margarine (japan allowed its use in fermented milk and refreshing drinks as raw materials for lactic acid bacteria drinks a few years ago, and then adjusted to the current status). it is not approved as a food additive by the european union and is only allowed to be used in cosmetics.

applicable scope and usage amount of sodium dehydroacetate in various countries

image source: foodaily homemade

the differences in the licenses for the use of sodium dehydroacetate between different countries are first reflected in the control of imported and exported food.

zmuni, the china trade compliance center, disclosed that in january this year, in the inspection notification of chinese food exported to the eu, there was a case where sodium dehydroacetate was illegally added to toothpaste jelly (a kind of candy) and was detected and notified.

restrictions on the use of sodium dehydroacetate reflect different assessments of its safety by country.in the scientific community, research on its safety has gradually deepened. with the advancement of relevant research, the potential health risks of sodium dehydroacetate have gradually emerged. its possible adverse effects at high doses and long-term use have triggered scholars’ attention. of attention.

in 2007, a study found that repeated oral administration of sodium dehydroacetate to rats resulted in severe bleeding in multiple organs and prolonged clotting factors. studies show that bleeding caused by sodium dehydroacetate is caused by depletion of vitamin k in the blood.it indicates that it may cause abnormal blood coagulation problems when used in high doses or for long periods of time.subsequently, new research in 2017 further showed the impact of sodium dehydroacetate on the coagulation mechanism. this study found that sodium dehydroacetate can cause coagulation abnormalities in wistar rats, and female rats are more sensitive than male rats.

a 2019 study focused on its potential effects on major human organs. the results show that under long-term high-dose intake,sodium dehydroacetate may have adverse effects on the human liver, kidneys and central nervous system, its potential risks began to attract more attention.

in 2020, a study based on a systematic literature search showed that dehydroacetic acid and its sodium salt are classified as low-toxic chemicals in terms of acute toxicity and mainly cause adverse effects on the central nervous system.they also exhibit some negative effects in terms of subacute, subchronic, and chronic toxicity, including significant reductions in body weight and food intake, and increased anticoagulant effects. the research results show thatlong-term oral administration of dehydroacetic acid and its sodium salt exceeding a certain dosea variety of toxic reactions may occur。

therefore, further scientific research is still needed to determine its dailythe allowable intake (adi) provides the basis for its safe use as a food additive.

image source: china food hygiene magazine

in 2017, there was a collective milk poisoning incident somewhere in ningxia. according to a comprehensive analysis by the centers for disease control and prevention, the incident was determined to be food poisoning caused by the illegal addition of sodium dehydroacetate to milk.

in fact, after sorting out the vast majority of "food safety" incidents involving preservatives in china in recent years,illegal use, excessive useis the main reason.

picture source: jilin on the palm, china food network, douyin @ a person's scenery

foodaily believes that from the technology and hard work two years ago to the current mooncake controversy, in addition to strengthening food production supervision, it is also critical to enhance the public's scientific understanding of food additives.the consumer trust crisis has had a profound impact on the food industry. although the culprit of most food safety incidents is not the additives themselves, a large number of discussions about food additives lack scientific basis and are even misleading, further exacerbating consumer panic.

therefore, the government, industry associations and the media need to work together to guide the public to correctly understand food additives. the voices of industry experts and the government's transparent disclosure of information will help enhance public trust.

3

the future of preservatives
the transition from synthetic to natural

the replacement of old and new food additives and the update of regulations are essentially the result of the combined efforts of food science, industrial technology, public scientific literacy and public knowledge.

similar to the evolutionary path in which synthetic sweeteners, synthetic colors, etc. are constantly being questioned, improved, and substitutes are sought for, the restrictions on sodium dehydroacetate actually provide new opportunities for innovation in the food preservative industry.

globally, food safety standards have become increasingly stringent, and the industry has an increasing demand for efficient and safe new preservatives.

in recent years, foodaily has collected research progress on multiple new preservatives. in,natural plant extracts(such as allicin, chitosan),microbial metabolites(such as nisin, natamycin) have become two key development directions for new preservatives.

the world's leading manufacturer of plant-based functional ingredientsrhine biotechnology,launching a natural preservative in 2021SustaNX, rich in polyphenols, combines chelating agents with free radical scavengers to become an effective alternative to synthetic antioxidants such as edta, with significant cost-effectiveness.

sustanx is available as an oil-dispersed liquid and a water-soluble powder and can be used in butter, meats, baked goods, seasonings, essential oils and pet foods.

image source: rhine biotechnology

in july 2022, gat foods, a subsidiary of the international brewery, and israeli startup resorcix jointly launchedflavorwatch, a preservative based on natural oils。

flavorwatch is designed to prevent thermoacidophilic bacteria (tab) from causing spoilage in clear fruit drinks. it remains clear and virtually odorless in beverages, making it suitable for clear, still, high-acidity (ph 2-6) beverages.

image source: gats foods

natural plant polyphenols and plant essential oils are recognized as having good antibacterial effects, but their heat intolerance and volatility limit their scope of use.

there are reports that researchers use nanoemulsions as carriers to deliver polyphenols and plant essential oils, and their antibacterial properties are well protected in the body.

in 2022, mk2 biotechnologies, wacker chemie and the technical university of munich will jointly develop a chemical that can be produced and purified on a large scale.antimicrobial peptides (amp),doa sustainable alternative to artificial preservatives.

precision fermentation is also a powerful tool for developing high-quality preservatives. israeli biotech company bountica has developed aprotein-based food preservatives "proservatives"。

produced through precision fermentation technology, this protein is effective against a variety of pathogens and spoilage organisms and can solve preservation problems in the food and beverage industry. new preservatives use protein-protein interactions to interfere with the cellular machinery of bacteria, inhibit their growth and extend the shelf life of food.

bountica claims that the protein works over a wide ph range and at low concentrations and can be used in a variety of foods including hummus, baking, and non-alcoholic beverages.

image source: bountica

strong and stable antibacterial ability, high biological safety, low carbon sustainability, and low use cost are the characteristics of the next generation of food preservatives.

scientific research institutions and raw material suppliers are the main driving forces for new preservatives, and food manufacturers that use preservatives also need to make early arrangements to reduce their reliance on existing synthetic preservatives.

foodaily noted,in recent years, many domestic baking snack companies have been developing products with zero preservatives or even no additives at all.

for example, in june this year, daily qiaoan launched mung bean cake, which only uses mung beans as the main ingredient. it does not add preservatives, flavors, artificial colors or white sugar, achieving low sugar and zero additions.

in 2023, panpan launched a cooked toast bread, which uses low-sodium salt to reduce sodium intake. its shelf life is only seven days, and it reduces additives and does not contain preservatives and trans fats.

in addition, weilong food has also launched a kale whole wheat cracker. the product contains triple fruit and vegetable powder, with a whole wheat flour content of ≥50%. this product also achieves 0 added, 0 sucrose, 0 preservatives, 0 trans fatty acids and 0 food flavors.

image source: daily qiaoan, panpan food, weilong food

4

summarize

on march 21 this year, the state administration for market regulation, the national health commission and other departments jointly issued the "notice on strengthening food safety supervision of prepared dishes to promote high-quality development of the industry", which clearly stipulates that "preservatives cannot be added to prepared dishes."

several media analysts pointed out:as a high-frequency consumer food, prepared dishes need to meet the daily cooking habits and health expectations. in addition, practicing the principle of “no additions unless necessary” and leading the high-quality development of the industry is also an important starting point for this regulation.

for other food industries, reducing the use of preservatives will also be a trend in industry upgrading.

sodium dehydroacetate provides a reliable and affordable safety barrier for many foods at this stage. while we can still use these preservatives safely, the most effective way to reduce public anxiety is to work hard to improve products and move toward less or zero additions.

references:

1. liu feng, xu fei, yuan xiujuan, et al. investigation and analysis of an incident of sodium dehydroacetate poisoning in milk [j]. chinese journal of food hygiene, 2019, 31(5):4.doi:10.13590/j.cjfh. 2019.05.018.

3. meng chunling, meng qinghong, 2024. application and safety assessment of new food additives in food processing [eb]. food industry.