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GB/T 18186-2025 English PDF

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GB/T 18186-2025: General rule for the quality of soy sauce
Status: Valid

GB/T 18186: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 18186-2025English299 Add to Cart 3 days [Need to translate] General rule for the quality of soy sauce Valid GB/T 18186-2025
GB 18186-2000English85 Add to Cart 0--9 seconds. Auto-delivery [GB/T 18186-2000] Fermented soy sauce [including MODIFICATIONS 1&2] Valid GB 18186-2000

PDF similar to GB/T 18186-2025


Standard similar to GB/T 18186-2025

GB 18187   GB/T 45546   GB/T 45352   

Basic data

Standard ID GB/T 18186-2025 (GB/T18186-2025)
Description (Translated English) General rule for the quality of soy sauce
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220
Word Count Estimation 14,116
Date of Issue 2025-05-30
Date of Implementation 2026-12-01
Older Standard (superseded by this standard) GB/T 18186-2000
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 18186-2025: General rule for the quality of soy sauce

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General rule for the quality of soy sauce General rules for soy sauce quality ICS 67.220 CCS X 66 National Standard of the People's Republic of China Replace GB/T 18186-2000 Released on 2025-05-30 2026-12-01 implementation State Administration for Market Regulation The National Standardization Administration issued

Table of contents

Preface ... Ⅲ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Product categories ... 1 5 Technical requirements ... 2 6 Test methods ... 3 7 Inspection Rules ... 5 8 Labels and logos ... 6 9 Packaging ... 6 10 Transportation ... 6 11 Storage ... 6 References ... 7

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document replaces GB/T 18186-2000 Brewed Soy Sauce. Compared with GB/T 18186-2000, except for structural adjustment and editorial changes, In addition to the modifications, the main technical changes are as follows. Changed terms and definitions (see 3.1, Chapter 3 of the.2000 edition); a) The description of product categories has been changed (see Chapter 4, 4.1 and 4.2 of the.2000 edition); b) The requirements for main raw materials and auxiliary materials have been changed (see 5.1, 5.1 of the.2000 edition); c) The sensory requirements have been changed (see 5.2, 5.2 of the.2000 edition); d) The ammonium salt index has been changed (see 5.3, 5.3.2 of the.2000 edition); e) Deleted the hygiene indicator (see 5.4 of the.2000 edition); f) Added net content requirements (see 5.4); g) The sensory test method has been changed (see 6.1, 6.1 of the.2000 edition); h) The test method for soluble salt-free solids has been changed (see 6.2.1, 6.2 of the.2000 edition); i) The test method for total nitrogen has been changed (see 6.2.2, 6.3 of the.2000 edition); j) The test method for amino acid nitrogen has been changed (see 6.2.3, 6.4 of the.2000 edition); k) The test method for ammonium salts has been changed (see 6.2.4, 6.5 of the.2000 edition); l) Added the test method for net content (see 6.3); m) Changed the inspection rules, labels, signs, packaging, and storage contents (see Chapter 7, Chapter 8, Chapter 9, Chapter 11,.2000) 7, 8, 9 and 11 of the.2011 edition). n) Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the China General Chamber of Commerce. This document is under the jurisdiction of the National Technical Committee on Standardization of Condiments (SAC/TC 398). This document was drafted by. Foshan Haitian Flavoring & Food Co., Ltd., Yantai Xinhe Enterprise Food Co., Ltd., Lee Kum Kee (Xinhui) Food Co., Ltd., School of Food Science and Engineering, Tianjin University of Science and Technology, Qianhe Flavor Food Co., Ltd., Jiangsu Hengshun Vinegar Industry Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Guangdong Delicious Seasoning Food Co., Ltd., East China University of Science and Technology, Guangdong Pearl River Bridge Biotechnology Co., Ltd. The main drafters of this document are. Huang Wenbiao, Zhou Qiyang, Tong Xing, Chen Zhifeng, Tan Lixian, Li Xianxin, Fan Yunying, Chen Xiaojing, Li Li, Liu Xuan, Hou Qingyun, Hao Meina, Hou Yu, Sun Shengmei, Lu Jianyu, Zeng Yuanling, Zhao Guozhong, Yao Yunping, Wang Qifeng, Fan Jun, Guo Jian, Li Xin, Deng Huixin, Cui Pengjing, Wang Deliang, Hao Jianqin, Fu Jiangyan, Hou Yehai, Yang Jun, Zhao Liming, Zhou Zhaohui, Lu Liling, Li Yunan. The previous versions of this document and the documents it replaces are as follows. First published in.2000 as GB 18186-2000, and adjusted to GB/T 18186-2000 in.2017; - This is the first revision. - General rules for soy sauce quality

1 Scope

This document specifies the classification, technical requirements, inspection rules and labeling, marking, packaging, transportation and storage requirements of soy sauce products. The corresponding test methods were developed. This document applies to the production, inspection and circulation of soy sauce.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies. in this document. GB 1351 Wheat GB 1352 Soybeans GB/T 1355 Wheat Flour GB 5009.3-2016 National Food Safety Standard Determination of Water Content in Food GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food GB/T 5009.39 Analytical methods for sanitary standards of soy sauce GB 5009.234 National Food Safety Standard Determination of Ammonium Salts in Food GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food GB/T 5461 Edible Salt GB 5749 Sanitary standard for drinking water GB/T 13382 Edible soybean meal GB/T 21494 Low temperature edible soybean meal GB/T 42225 Wheat bran JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 soy sauce fermented soy sauce Made from soybean and/or defatted soybean, wheat and/or wheat flour and/or wheat bran as main raw materials, it is fermented by microorganisms and has special color, A fragrant and flavorful liquid condiment.

4 Product Categories

According to the fermentation process, it is divided into the following two categories. High-salt diluted fermented soy sauce (including solid diluted fermented soy sauce). soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran

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