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SB/T 10753-2012: Salad dressing
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
SB/T 10753-2012	English	209	Add to Cart	3 days [Need to translate]	Salad dressing

SB/T 10753-2012: Salad dressing

---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.
Salad dressing ICS 67.220.10 X66 Record Number. 37206-2012 People's Republic of China domestic trade industry standards Dressing Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Introduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 requires 2 5 Test Method 3 6 Inspection rules 3 7 4 Label 8 Package 4 Transport 4 9 10 Storage 4

Foreword

This standard is prepared in accordance with the provisions of GB/T 1.1-2009 of. The standard proposed by the People's Republic of China Ministry of Commerce. This standard by the National Standardization Technical Committee condiment (SAC/TC398) centralized. This standard is mainly drafted by. Heinz (Qingdao) Food Co., Ltd. Shanghai McCormick Foods, Unilever Foods (China) Co., Ltd., Beijing Kewpie Foods Co., Ltd.. The main drafters. Zhang Chun, Li Jia Yi, Xu Qiaoli, Zhou Jinsong, Zhao Lizhe, Dan Zhaojun. Dressing

1 Scope

This standard specifies the terms and definitions salad dressing products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation and storage Memory requirements. 3.1 This standard applies to the specified product.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the edition are not applicable to the present file. For undated references, the latest edition (including any amendments) applies to this document. GB 2716 hygienic standard of edible vegetable oil GB 2719 Hygienic standard vinegar GB 2748 Hygienic standard eggs GB 2749 Hygienic standard egg products GB 2760 national food safety standards of food additives using standard GB 5749 drinking water health standards GB 7718 National Food Safety Standard pre-packaged food labels General Test method GB/T 10786 Canned food JJF1070 net content of prepackaged goods inspection rules "Prepackaged goods metrological supervision and management approach" (State Administration of Quality Supervision, Inspection and Quarantine Order No. 75 of 2005)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Vegetable oil, water, acidic ingredients as the main raw material, with or without added sugar, ingredients containing egg yolk, salt, spices and other accessories through milk Made of semi-solid compound seasonings. 3.2 Yolk-containing ingredients ingredientscontainingeggyolk Food ingredients containing egg yolk, including liquid egg yolk, frozen egg yolk, egg yolk powder, liquid whole eggs, frozen whole eggs, whole egg, egg refer product. 3.3 Acidic ingredients acidicingredients In salad dressing products can modulate the acidity of the acidic food ingredients, including vinegar, lemon juice, lime juice. ...