Food additives are compounds or natural substances that added to food for the purpose of improving the color, aroma, taste and other quality of food, as well as for the needs of preservation and processing technology. The food industry is inseparable from food additives, but excessive or excessive abuse of food additives, or even the addition of non-edible substances, will seriously endanger food safety.

Government regulators takes an investigation and punishment of illegally added non-edible substances and easily abused food additives as an important task. It has drawn up the List of Non-edible Substances That May Be Added in Food or Easily Abused Food Additives and conducts in batches, and a wide range of random inspection and testing of non-edible substances such as ammonia, Sudan red I~IV and potassium bromate,etc.

China: Food Safety Law, GB 2760 Standard for Use of Food Additives, Announcement of National Health Commission of the People’s Republic of China, Quality Standards for Food Additives, Chinese Pharmacopoeia, etc.

United States: US Code of Federal Regulations 21 CFR 170, US Food Chemical Code (FCC), US Pharmacopoeia, etc.

European Union: EC directives, such as No. 1333/2008 and its amending version, etc.

International: The CAC Standards of International Codex Alimentarius Commission, Joint WHO and FAO Expert Committee on Food Additives (JECFA)

The Food and Agriculture Division of Ti Testing and Certification Group has undertaken many years of government casual inspection and enterprise send inspections, and has professional analysis and testing capabilities in food additives and non-edible substances. Test types and parameters include the following:

Type of Service	Test items	Content of the items
Testing of additives in food	Food additives (including but not limited to)	Sweeteners	Saccharin sodium(as Saccharin), sodium cyclamate(as cyclamic acid), Potassium acetylsulfonate (Acesulfame), neotame, sucralose, aspartame, etc.
		Preservatives	Dehydroacetic acid and its sodium salt (as Dehydroacetic acid), benzoic acid and its sodium salt (as benzoic acid), sorbic acid and its potassium salt (as sorbic acid), etc.
		Antioxidants	Propyl gallate (PG), tert-butyl hydroxyanisole (BHA), 2,6-butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), etc.
		Bleaches	Sulfite (as sulfur dioxide), etc.
		Colorants	Synthetic pigments: amaranth, carmine, lemon yellow, sunset yellow, indigo, etc.
			Natural pigments: curcumin, monascus red, sodium copper chlorophyllin and β-carotene, etc.
Testing of Non-edible substances in food	Non-edible substances (including but not limited to)	Sudan red, sodium formaldehyde sulfoxylate (hanging white block), basic orange Ⅱ (king golden, block yellow), boric acid, borax, malachite green and crystal violet, alkaline bright yellow, acid orange, rose-bengal (rhodamine) B, sodium sulfide, potassium bromate, dimethyl fumarate, etc.
High Risk Package of additives and non-edible substances in food	high-risk test items	Provide High Risk Package (test items, judgment standards, test methods, limit requirements, etc) according to Product ingredients and processing technology，Product standards, Implementation rules for sampling inspection of national food safety supervision, The unqualified data was opened by food safety sampling inspection in China and some provinces and cities, Media exposure of food safety incidents,etc.
		Provide analysis report according to the test data of annual testing products and Open data of unqualified foods, in order to provide the datas support for the testing of products in the next stage.
Testing of food ingredients--food additives	Quality Standards for Food Additives	Sensory, Identification testing, Assay, Loss on drying, Heavy metal (As Pb), lead, arsenic, label review, etc