What is the food classification system? How to use

The food classification system is used to define the scope of use of food additives, and is only applicable to the use of the standard to query additives. The food classification system of this standard is divided into 16 categories. Each major category can be divided into several subcategories, and subcategories can be divided into sub subcategories, sub subcategories can be divided into sub subcategories, and some subcategories can also be divided into sub subcategories. If a food additive is allowed to be applied to a food category, it is allowed to be applied to all categories of food under that category, unless otherwise specified. Specifically, if the food additive is available for the food category, the food contained in its subclasses, sub subclasses, sub subclasses and sub subclasses can be used; If a subcategory can be used, the subcategory, subcategory and subcategory below it can be used. However, the major category cannot be used, unless otherwise specified. Sixteen categories are as follows:
The first is milk and dairy products, the second is fat, oil and emulsified fat products, the third is frozen drinks, the fourth is fruits, vegetables (including root tubers), beans, edible fungi, algae, nuts and seeds, the fifth is cocoa products, chocolate and chocolate products (including similar chocolate and chocolate substitutes) and candy, the sixth is grain and food products, the seventh is baked food, the eighth is meat and meat products, the ninth is aquatic products and their products Ten are eggs and egg products, eleven are sweeteners, twelve are condiments, thirteen are special nutritious foods, fourteen are beverages, fifteen are wines, sixteen are other categories.