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GB 2717-2018 PDF in English
GB 2717-2018 (GB2717-2018) PDF English
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GB 2717-2018
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National food safety standard -- Soy sauce
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GB 2717-2018
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GB 2717-2018: PDF in English
GB 2717-2018 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Soy Sauce ISSUED ON. JUNE 21, 2018 IMPLEMENTED ON. DECEMBER 21, 2019 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation. Table of Contents Foreword ... 3 1 Scope ... 4 2 Terms and Definitions ... 4 3 Technical Requirements ... 4 Foreword This Standard serves as a replacement of GB 2717-2003 Hygienic Standard for Soy Sauce. In comparison with GB 2717-2003, this Standard has the following main changes. ---The name of this Standard is modified into “National Food Safety Standard - Soy Sauce”; ---The scope is modified; ---The terms and definitions are modified; ---The sensory requirements are modified; ---The physical and chemical indexes are modified; ---The microbial limit is modified. National Food Safety Standard - Soy Sauce 1 Scope This Standard is applicable to soy sauce. 2 Terms and Definitions 2.1 Soy Sauce Soy sauce refers to liquid condiment, which has peculiar color, fragrance and taste, and is produced through microbial fermentation of raw materials of soybean and/or defatted soybean, wheat and/or wheat flower, and/or wheat bran. 3 Technical Requirements 3.1 Requirement of Raw Materials Raw materials shall comply with corresponding food standards and relevant stipulations. 3.2 Sensory Requirements Sensory requirements shall comply with the stipulation in Table 1. Table 1 -- Sensory Requirements 3.3 Physical and Chemical Indexes Physical and chemical indexes shall comply with the stipulation in Table 2.
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Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.