You're looking for information on the specific food classification codes for condiments. That's fine!
Condiments are categorized differently in different food classification systems in my country. In the "Announcement of the State Administration for Market Regulation on the Revision and Publication of the Food Production License Classification Catalog" (SAMR Announcement No. 8 of 2020), condiments are not listed as a single category, but are instead scattered across different categories. Products like soy sauce and vinegar fall under the "condiments" category. However, this catalogue generally categorizes foods into 31 categories (food additives are not considered foods and are included in the table for administrative licensing purposes). It focuses more on food production licensing management.
The situation is also different within the food safety standard classification system. For example, the "National Food Safety Standard - Standard for the Use of Food Additives" (GB 2760-2024) categorizes foods into 16 major categories. Condiments are categorized into these categories based on their specific ingredients and intended uses, which regulates the use of food additives. The "National Food Safety Standard - Limits of Mycotoxins in Foods" (GB 2761-2017) divides foods into 10 major categories, and condiments are similarly classified into corresponding categories based on their characteristics to regulate mycotoxin content.
For example, a company producing condiments failed to comply with the food additive regulations for the corresponding condiment categories in the "National Food Safety Standard - Standard for the Use of Food Additives" (GB 2760-2024). Consequently, they were investigated and punished by regulatory authorities.