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GB/T 23587-2024 English PDF

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Q: Should I purchase the latest version GB/T 23587-2024?

Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23587-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.

US$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 23587-2024: General rules for starch product
Status: Valid

GB/T 23587: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23587-2024	279	Add to Cart	3 days	General rules for starch product	Valid
GB/T 23587-2009	189	Add to Cart	3 days	Vermicelli	Valid

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Basic data

Standard ID: GB/T 23587-2024 (GB/T23587-2024)
Description (Translated English): General rules for starch product
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X11
Classification of International Standard: 67.180.20
Word Count Estimation: 14,140
Date of Issue: 2024-07-24
Date of Implementation: 2025-08-01
Older Standard (superseded by this standard): GB/T 23587-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23587-2024: General rules for starch product

---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.
GB/T 23587-2024 English version. General rules for starch product ICS 67.180.20 CCSX11 National Standard of the People's Republic of China Replace GB/T 23587-2009 General rules for quality of starch products Released on 2024-07-24 2025-08-01 Implementation State Administration for Market Regulation The National Standardization Administration issued

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 3 8 Labels, markings, packaging, transportation, storage 4 References 5

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. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 23587-2009 "Vermicelli". Compared with GB/T 23587-2009, except for structural adjustments and editorial changes In addition, the main technical changes are as follows. --- Changed the scope (see Chapter 1, Chapter 1 of the.2009 edition); --- Changed the terms and definitions (see 3.1, 3.1 of the.2009 edition); --- Changed the product classification (see 4.1, 4.2, 4.1, 4.2 of the.2009 edition); --- Changed the requirements for raw materials and auxiliary materials (see 5.1, 5.1 of the.2009 edition); --- Deleted the food additive requirements (see 5.2 of the.2009 edition); --- Changed the sensory requirements (see Table 1, Table 1 of the.2009 edition); --- Changed the physical and chemical indicators (see Table 2, Table 2 of the.2009 edition); --- Deleted the hygiene indicators (see Table 3 of the.2009 edition); --- Changed the sensory index and broken strip rate test methods (see 6.1, 6.5, 6.1, 6.4 of the.2009 edition); --- Added the rehydration time test method (see 6.6); --- Deleted the test methods for wire diameter, sulfur dioxide, lead, total arsenic, aflatoxin B1 and aluminum (see 6.5, 6.7~6.9 of the.2009 edition); --- The inspection rules have been changed (see 7.1 to 7.5, 7.1 and 7.2 of the.2009 edition); --- Changed the labeling, marking, packaging, transportation and storage requirements (see 8.1 to 8.5, 8.1 to 8.4 of the.2009 edition). 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 and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. Yantai Shuangta Food Co., Ltd., Sishui Lifeng Food Co., Ltd., Henan Xintianyu Food Co., Ltd., Gansu Yinhe Food Group Co., Ltd., Dalian Longgang Food Co., Ltd., Sichuan Guangyou Potato Co., Ltd., Changli County Yongshun Food Co., Ltd. Co., Ltd., Qinhuangdao Sanli Food Co., Ltd., Inner Mongolia Aifeng Food Technology Co., Ltd., Hebei Ruiyitian Starch Manufacturing Co., Ltd. Ltd., Hebei Zhongshu Agricultural Technology Group Co., Ltd., Sichuan Baijia Akuan Food Industry Co., Ltd., Hubei Huangxiandong Kudzu Industry Technology Co., Ltd., Henan Jiuyuetian Food Co., Ltd., China Food Media Group Co., Ltd., Hejin Nongzhilong Biotechnology Co., Ltd., Shan Xiqianhe Nonggongshang Group Co., Ltd., Jiaozuo Instant Noodle Factory, China Food Industry Association, China Food Fermentation Industry Research Institute, Jiangnan University University, China Agricultural University, Qinhuangdao Food and Drug Inspection Center, and China Light Industry Food Industry Management Center. The main drafters of this document are. Zou Guangyou, Hu Yirong, Li Baohua, Shen Yuru, Shen Zhiyong, Song Quanhou, Qiu Kai, Gu Zhengbiao, Shen Qun, Zhang Keyi, Shen Bin, Zhang Shucheng, Kong Zhaofeng, Wang Yanling, Zhao Shuguang, Zhang Zongxian, Zhang Xiaowen, Fan Yufen, Gao Feng, Feng Jihui, Zhou Yongshun, He Xinchun, Yang Guihai, Yang Jie, Yang Chun, Yuan Wenyu, Liu Yunfeng, Xu Hu, He Lianyong, Chen Yonghui, Han Yuhua, He Bingren, Wang Zhengdong, Guo Guangmu, Shen Jianmin, Gao Peng, Pei Chunliang, Zhu Yan, Chen Xingqiang, and Zhang Shengshu. The previous versions of this document and the documents it replaces are as follows. ---First published in.2009 as GB/T 23587-2009; ---This is the first revision. General rules for quality of starch products

1 Scope

This document defines the terms and definitions, and stipulates the technical requirements, inspection rules, and labeling, marking, packaging, transportation, storage and other requirements of starch products. The requirements are described, the corresponding test methods are described, and the product classification is given. This document applies to the production, inspection and sales of vermicelli (thread, skin) and jelly starch products.

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 to This document. GB/T 191 Pictorial markings for packaging, storage and transportation GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5009.4 National Food Safety Standard Determination of Ash Content in Food GB 5009.9 National Food Safety Standard Determination of Starch in Food GB 5749 Sanitary standard for drinking water JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

3.1 starch product With edible starch as the main raw material, with or without adding other raw materials except edible starch, after mixing, ripening, shaping, cooling, freezing or Products in the shape of strips, threads or sheets made without freezing, drying or drying. Note. Starch products include vermicelli, rice noodles, rice noodle skin and jelly. 3.2 Broken rate The ratio of vermicelli (thread) breaking after being boiled in boiling water for a certain period of time.

4 Product Categories

4.1 According to product form and processing technology, it is divided into. ---Dry vermicelli (shredded, skinned); ---Wet vermicelli (silk, skin); ---Jelly jelly. 4.2 According to the method of consumption, the products are divided into. ---Cooking vermicelli (shredded, skinned); ---Instant vermicelli (shredded, skinned). ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 23587-2024_English be delivered?

Answer: Upon your order, we will start to translate GB/T 23587-2024_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 23587-2024_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 23587-2024_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 23587-2024?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23587-2024 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.