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GB 10146-2015 English PDF

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GB 10146-2015: National Food Safety Standard -- Edible animal fats
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Status: Valid

GB 10146: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 10146-201585 Add to Cart Auto, 9 seconds. National Food Safety Standard -- Edible animal fats Valid
GB 10146-2005199 Add to Cart 2 days Hygienic standard for edible animal fats Obsolete
GB 10146-1988199 Add to Cart 2 days Hygienic standard of lard Obsolete

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GB 10146-2015: National Food Safety Standard -- Edible animal fats

---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB10146-2015
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Edible animal fats Issued on: NOVEMBER 13, 2015 Implemented on: NOVEMBER 13, 2016 Issued by. National Health and Family Planning Commission of the PRC

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Terms and definitions ... 4 3 Technical requirements ... 4 4 Other ... 5

Foreword

This Standard replaces GB 10146-2005 “Hygienic standard for edible animal fats”. As compared with GB 10146-2005, the main changes of this Standard are as follows. - CHANGE the standard’s name to “National food safety standard - Edible animal fats”; - MODIFY the scope; - ADD terms and definitions; - MODIFY the sensory requirements; - MODIFY the physicochemical indexes; - ADD the limit for residue of veterinary drug; - ADD the requirement for use of nutritional fortification substances; - ADD the requirement for label identification. National food safety standard - Edible animal fats

1 Scope

This Standard applies to edible animal fats, including only edible lard, beef tallow, mutton fat, chicken fat, and duck fat.

2 Terms and definitions

2.1 Edible animal fats Edible lard, beef tallow, mutton fat, chicken fat, and duck fat refined from the suet, fat, omentum, or the pure adipose tissue attached to the internal organs of live pigs, cattle, sheep, chickens, and ducks which have been quarantined and inspected qualified by the animal health supervision agency.

3 Technical requirements

3.1 Raw material requirements Raw materials shall comply with the corresponding food standards and relevant regulations. 3.2 Sensory requirements Sensory requirements shall be in accordance with the provisions of Table 1. Table 1 -- Sensory requirements 3.3 Physicochemical indexes Physicochemical indexes shall meet the requirements of Table 2. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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