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GB 30616-2020 PDF English

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GB 30616-2020: National food safety standard - Food flavor
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GB 30616: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] deliveryName of Chinese StandardStatus
GB 30616-2020English260 Add to Cart 0-9 seconds. Auto-delivery National food safety standard - Food flavor Valid
GB 30616-2014English150 Add to Cart 0-9 seconds. Auto-delivery National Food Safety Standard -- Food Flavor [including 2016 Modification 1] Obsolete

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GB 30607   GB 30603   GB 29989   GB 30606   

GB 30616-2020: National food safety standard - Food flavor

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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Food flavor Issued on. SEPTEMBER 11, 2020 Implemented on. MARCH 11, 2021 Issued by. National Health Commission of the PRC; State Administration for Market Regulation.

Table of Contents

Foreword... 3 1 Scope... 4 2 Terms and definitions... 4 3 Technical requirements... 5 4 Label... 8 5 Other... 8 Appendix A Raw material and process requirements for heat-processed spices for food... 9 Appendix B List of auxiliary materials permitted in food flavor... 11 Appendix C Inspection methods... 17 Appendix D Quality specification of food flavor auxiliary material - sucrose acetate isobutyrate... 23

Foreword

This Standard replaces GB 30616-2014 "National food safety standard - Food flavor". Compared with GB 30616-2014, the main changes of this Standard are as follows. - Modify the definitions of food flavor, heat-processed spice for food, food flavor auxiliary materials, liquid flavor, and emulsified flavor; - ADD the definition of food spice; - Modify the terms and definitions of reference sample, slurry (paste) flavor, and mixed powder flavor; - Modify the term of capsule-type powder flavor; - Modify "3.1 Raw material requirements"; - Modify inspection methods for aroma, moisture, peroxide value, granularity, stability of 1000-fold dilution, heavy metal content, and arsenic content; - Modify "4 Label"; - ADD Appendix A "Raw material and process requirements for heat- processed spices for food" and Appendix D "Quality specification of food flavor auxiliary material - sucrose acetate isobutyrate"; - Modify the list of auxiliary materials permitted in food flavor in Appendix B. a) ADD the INS coding of gelatin in Table B.1; b) ADD triacetin, triethyl citrate and isopropyl alcohol in Table B.1; c) ADD CNS coding of sodium ethyl p-hydroxy benzoate and DL-tartaric acid in Table B.2; d) ADD the footnote of rosemary extract in Table B.2; e) ADD the CNS coding and INS coding of DL-malic acid in Table B.2; f) ADD the INS coding of sodium DL-malate in Table B.2; g) Delete beet red, sorghum red, orange yellow, natural carotene, xylitol, mogroside, and erythritol from Table B.2. National food safety standard - Food flavor

1 Scope

This Standard applies to food flavor.

2 Terms and definitions

The following terms and definitions apply to this document. 2.1 Food flavor The concentrated blending mixture composed of food spice (2.2) and food flavor auxiliary materials (2.4) used for flavoring (except for preparations which only produce salty, sweet or sour taste; it does not include flavor enhancers). Food flavors may or may not contain food flavor auxiliary materials. It is usually not directly used for consumption, but for food processing. 2.2 Food spice The substance, which is added to food products to produce flavor, modify flavor, or enhance flavor. 2.3 Heat-processed spice for food Heat-processed spice for food refers to a product or mixture prepared for its flavor characteristics. It is a product made from food materials or food ingredients through a food preparation process similar to cooking. There must be non-enzymatic browning products in heat-processed spice for food. 2.4 Food flavor auxiliary materials Any basic substances (such as antioxidants, preservatives, diluents, solvents, etc.) necessary to play the role of food flavors and/or improve their stability. 2.5 Reference sample 2.6 Liquid flavor Various flavors in liquid form. 2.7 Emulsified flavor Various flavors in the form of emulsions. 2.8 Paste flavor Various flavors in the form of paste. 2.9 Mixed solid (powder) flavor The flavor in which aroma and/or aroma components are mixed with a solid (including powder) carrier. 2.10 Capsule-type solid (powder) flavor The granular flavor in which aroma and/or aroma components are wrapped in a solid wall material in the form of a core material.

3 Technical requirements

3.1 Raw material requirements Food spices used in food flavors shall comply with the provisions of GB 2760 "National Food Safety Standard - Food Additive Usage Standard". The raw materials and process requirements of heat-processed spice for food shall meet the requirements of Appendix A. Edible alcohol shall meet the requirements of GB 31640 "National Food Safety Standard - Edible Alcohol". 3.2 Sensory requirements Sensory requirements shall meet the requirements of Table 1. 3.3 Physical-chemical indicators The physical-chemical indicators shall meet the requirements of Table 2. 3.4 Microbiological indicators The microbiological indicators shall meet the requirements in Table 3.

4 Label

It shall be labelled in accordance with GB 29924 "National Standard of Food Safety - General rule of designation of food additives". For liquid flavors whose relative density and refractive index cannot be detected because they contain heat-processed spices for food,

5 Other

According to process requirements, the colorants, sweeteners and caffeine allowed in GB 2760 "National Food Safety Standard - Food Additive Usage Standard" can be used in food flavors.

Appendix A

Raw material and process requirements for heat-processed spices for food A.1 Raw materials of heat-processed spices for food The raw materials of heat-processed spices for food include protein nitrogen sources, reducing sugar sources, fat or fatty acid sources, and other raw and auxiliary materials that are allowed to be used during thermal processing. A.1.1 Protein nitrogen sources A.1.1.1 Protein nitrogen includes foods (livestock, poultry, eggs, dairy products, aquatic products, grains, beans, fruits and vegetables, yeast) and their extracts. A.1.1.2 The above hydrolysate, autolyzed yeast/yeast extract, peptides, amino acids and/or their salts. A.1.2 Reducing sugar sources A.1.2.1 Foods containing carbohydrates (cereals, beans, fruits and vegetables) and their extracts. A.1.2.2 Single, double and polysaccharides (sugar, dextrin, starch, edible gum). A.1.2.3 The above hydrolysate. A.1.3 Fat or fatty acid sources A.1.3.1 Foods containing edible fats and oils. A.1.3.2 Edible fats and oils from plants and animals. A.1.3.3 Trans-esterified and/or fractionated fats and oils. A.1.3.4 The above hydrolysate. A.1.4 Other raw and auxiliary materials allowed to be used during thermal processing A.2 Process requirements for heat-processed spices for food The heat-processed spices for food are processed from the raw materials of the heat-processed spices for food. The processed raw materials must contain at least one raw material listed in A.1.1 and one listed in A.1.2; shall meet the following requirements. A.2.1 The processing temperature shall not exceed 180 °C. A.2.2 The processing time at 180 °C shall not exceed 15 min. When the processing temperature is lowered, the processing time can be extended accordingly. For every 10 °C reduction in processing temperature, the processing time can be doubled. For example, when the processing temperature is 170 °C, the processing time shall not exceed 30 min; when the processing temperature is 160 °C, the processing time shall not exceed 60 min; and so on. The longest reaction time shall be controlled within 12 h. A.2.3 The pH during processing shall not exceed 8.0. A.2.4 After the thermal processing is completed, the heat-processed spices for food must be cooled to below 70 °C before adding other food spices or food flavor auxiliary materials to prepare flavors.

Appendix B

List of auxiliary materials permitted in food flavor B.1 Solvents and carriers See Table B.1 for solvents and carriers. B.2 Other auxiliary materials

Appendix C

Inspection methods C.1 General When other requirements are not specified, the reagents and water used in this Standard refer to analytical reagents and the grade 3 water specified in GB/T 6682.When other requirements are not specified, the standard solutions, standard solutions for impurity determination, preparations and products used in the test are all prepared in accordance with GB/T 601, GB/T 602, and GB/T 603.The solution used in the test refers to an aqueous solution when it is not specified which solvent is used for preparation. C.2 Verification of color and state C.2.1 Liquid flavor and paste flavor PLACE the sample and the reference sample respectively in a 50 mL or 100 mL small beaker of the same volume with a scale to the same scale; visually observe whether there is any difference. C.2.2 Solid (powder) flavor PLACE the sample and the reference sample on a clean white paper respectively; visually observe whether there is any difference. C.3 Assessment of aroma C.3.1 Preparation of test solution According to the category of flavored product, choose one of the following methods to prepare. C.3.2 Method of assessment TASTE the test solution in small sips respectively, to determine whether there is any difference in aroma characteristics, intensity, and taste. The sample shall conform to the reference sample of the same model. Before each tasting, it shall rinse the mouth. C.4 Determination of granularity C.4.1 Emulsified flavor C.4.1.1 Biological microscopy (arbitration method) C.4.1.1.1 Instruments and equipment A biological microscope larger than 600 times. C.4.1.1.2 Determination method TAKE a small amount of uniformly stirred sample and place it on the glass slide; DRIP an appropriate amount of water; USE a cover glass to gently press the sample to form a thin layer. USE a microscope to observe. C.4.1.2 Granularity analyzer method C.4.1.2.1 Instruments and equipment Laser granularity analyzer, equipped with a wet dispersion unit. C.4.1.2.2 Determination method ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.


      

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