GB 16740-2014 PDF English (GB 16740-1997: Older version)
Search result: GB 16740-2014 (GB 16740-1997 Older version)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 16740-2014 | English | 70 |
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National Food Safety Standard -- Health foods
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| GB 16740-1997 | English | 155 |
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General standard for health (functional) foods
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GB 16740-2014: PDF in English GB 16740-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Health foods
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
Foreword
This Standard replaced GB 16740-1997 General Standard for Health (Functional)
Foods.
Compared with GB 16740-1997, this Standard mainly has the following changes.
--- Standard name is changed into National Food Safety Standard. Health foods;
--- Modify the scope;
--- Modify the terms and definitions;
--- Delete product classification;
--- Delete basic principle;
--- Modify technical requirements;
--- Delete test method;
--- Modify the requirements of label identification.
National Food Safety Standard. Health foods
1 Scope
This Standard is applicable to various kinds of health foods.
2 Terms and definitions
2.1 Health foods
The foods that are claimed to have specific health functions, or for the purpose of
supplementing vitamins and minerals. That is, the foods that are applicable to specific
groups of people to eat, can regulate the body functions, doesn’t aim to cure diseases,
and never generate any acute, sub-acute or chronic hazards to human body.
3 Technical requirements
3.1 Raw and auxiliary materials
Raw and auxiliary materials shall conform to the relevant provisions of corresponding
food standard.
3.2 Sensory requirements
Sensory requirements shall conform to the provisions of Table 1.
Table 1 Sensory Requirements
Items Requirements Test Methods
Color and luster Contents, coating or bag leather have the color and luster of this product
Take appropriate amount of
specimen to place it into 50mL
beaker or white porcelain dish,
observe the color and luster under
natural light. Smell its odor, wash
mouth with warm water, and taste
the product.
Taste and odor Have this product’s taste and order, no smell
State
Contents have the due state of the
product, no foreign matter visible by
normal vision
3.3 Physiochemical indicators
Physiochemical indicators shall conform to the provisions of national food safety
standard against corresponding kinds of food.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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