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ʱ䣺2011-7-16 14:30:00||  1533||  ·ࣺרҵʻ||  ˣ(Fanyijia.com)


1 ̼ Sodium carbonate
2 Calcium monohydrogen phosphate
3 ƫ Sodium hexametaphosphate
4 Sodium nitrate
5 Calcium sulfate
6 ˮ Anhydrous sodium sulphite
7 () Aluminum potassium sulfate
8 Hydrochloric acid
9 ̼ Calcium carbonate precipitated
10 2,6-嶡Լ׷ (BHT) 2.6-ditertiary butyl-p-cresol
11 Benzoic acid
12 Sodium benzoate
13 () Glacial acetic acid
14 ȼ׻ά Sodium carboxymethyl cellulose
15 ɽ Sorbic acid
16 Sodium nitrite
17 嶡-4-ǻ Tertiary butyl-4-hydroxyl anisole
18 Һ̼(ͷ)
Liquid carbon dioxide(from alcohol fermentation plant)
19 Agar
20 Sodium alga acid
21 Ӳ֬ (40%) Glycerin monostearate (40%)
22 Citric acid
23 Lactic acid
24 Potassium permanganate
25 Phosphoric acid
26 Sulphur
27 ûʳ Propyl gallate
28 Vanillin
29 Ȼ Natural menthol
30 Ethyl butyrate
31 Ȳ˺ Amaranth
32 Ȳ˺ɫ Amaranth aluminum lake
33 ֬ Ponceau 4R
34 ֬ɫ Ponceau 4R aluminum lake
35 ʻ Tartrazine
36 ʻɫ Tartrazine aluminum lake
37 Ͻɫ Lac dye
38 Ǿ Saccharin sodium
39 Red kojic rice
40 Sodium hydroxide
41 Calcium lactate
42 Sunset yellow
43 ɫ Sunset yellow aluminum lake
44 ĥ Lemon oil,cold pressed
45 Isoamyl acetate
46 Jasmine concrete
47 𻨽 Osmanthus concrete
48 Ferrous lactate
49 Sodium citrate
50 Gelatine
51 Brilliant blue
52 ɫ Brilliant blue aluminum lake
53 D Glucono delta lactone
54 ɽǴҺ D-sorbitol solution
55 Φӻ(ĩ) Gardenia yellow,crocin
56 ֬ Sucrose fatty acid ester
57 D-쿹Ѫ Sodium D-isoascorbate
58 ̶칹øƼ
Food addition--Immobilizod glucose isomerase preperation
59 -øƼ -Amylase preperation
60 ǻøƼ Glucoamylase preperation
61 Ethyl hexanoate
62 Ethyl lactate
63 () Oil of ginger (distilled)
64 ޱ
Oil of mentha arvensis, partially dementholized
65 ʳƷӼǦIJⶨ
Method for determination of lead in food additives
66 ʳƷӼIJⶨ
Method for determination of arsenic in food additives
67 ʳƷӼؽ鷨
Method for limit test of heavy metals in food additives
68 칹Һ Lactulose liquid
69 ɫ Caramel
70 ɿɿɫ Cacao pigment
71 п Zinc gluconate
72 -ܲ -carotene
73 ǻ Ethyl p-hydroxybenzoate
74 ǻ Propyl p-hydroxybenzoate
75 Ը Calcium of intensifiens
76 Sorghum pigment
77 ⻯
Glycerol ester of rosin and glycerol ester of partially hydrogenated rosin
78 ᷼ Linalyl acetate
79 Ҷغ80 %Ҷ
Oil of eucalyptus, 80% cineole content
80 ״ Benzyl alcohol
81 黯㾫 Emulsion flavour
82 Propylene glycol alginate
83 ֬ ()
Sucrose fatly acid ester (method of propylene glycol)
84 Һ̼ (ʯҤͺϳɰ)
Liquid carbon dioxide (from limeKiln and ammonia plant off gases)
85 Paprika red
86 Oil of cassia
87 Ҷ Oil of geranium
88 Oil of spearmint
89 ޽ Oil of patchouli
90 Butyric acid
91 Hexanoic acid
92 һѿ Ethyl maltol
93 ѻ() Sodium cyclamate
94 ֬ι Morpholine fatty acid salt fruit wax
95 ʳƷӼʹ
The classification and numbering of food additives
96 ɽ洼Ӳ֬(˹60)
Sorbitan monostearate (Span 60)
97 ɽ洼(˹80)
Sorbitan monooleate (Span 80)
98 ľǴ Xylitol
99 ۸͵Ӳ֬ Tripolyglycerol monostearates
100 ɽ Potassium sorbate
101 L-ƻ L-Malic acid
102 ԭ Xanthan gum
103 ʳƷϷ
Classification and code of flavouring substances
104 άA Vitamin A
105 άB1() Vitamin B1(Thiamine hydrochloride)
106 ˻(άB2) Riboflavin (Vitamin B2)
107 άB6 (ߴ)
Vitamin B6 (Pyridoxine hydrochloride)
108 άC(Ѫ) Vitamin C(Ascorbic acid)
109 άD2(Ǹƻ) Vitamin D2(Ergocalciferol)
110 άE(d1--)
Vitamin E(d1--Tocopheryl acetate)
111 Nicotinic acid
112 Caffeine
113 ţ Taurine
114 º New red
115 ºɫ New red aluminum lake
116 Potassium citrate
117 Carrageenan
118 DL-ʯ DL-Tartaric acid
119 ׾ս Hang Zhou chrysanthemum flower extract
120 Ҷ Folic acid
121 Calcium gluconate
122 Calcium acetate
123 Ӳ֬ Distilled glycerin monostearate
124 ϵζƷͨü
The general techniques and standards for spices and seasoning products
125 Ѫ Calcium ascorbate
126 Monascus color
127 Ѫ Sodium ascorbate
128 L--Ѫ L-ascorbyl palmitate
129 Calcium citrate
130 ̼ Sodium hydrogen carbonate
131 ̼ Ammonium bicarbonate
132 Sodium metabisulphite
133 ջFancy(Allura) red
134 ջɫ Fancy(Allura) red aluminum lake
135 ޺ Erythrosine
136 ޺ɫErythrosine aluminum lake
137 ߰Steviosides