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GB 30616-2020 PDF in English


GB 30616-2020 (GB30616-2020) PDF English
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GB 30616-2020: PDF in English

GB 30616-2020
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 
departments/personnel, identifies and evaluates the samples and determine
them as specific substances for inspection.
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". Vegetable oil shall
meet the requirements of GB 2716 "National Food Safety Standard - Vegetable
Oil". See Appendix B for the list of permitted food flavor auxiliary materials.
3.2 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
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
See Table A.1 for other raw and auxiliary materials allowed to be used during
thermal processing.
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:
a) WEIGH 0.01 g~0.1 g respectively, accurate to 0.001 g; PLACE the sample
and reference sample in a 50 mL or 100 mL small beaker, respectively;
ADD the sugar solution (8 g~12 g of sucrose, 0.10 g~0.16 g of citric acid,
add distilled water to 100 mL to prepare), respectively; MAKE into a sugar
solution containing 0.01%~0.1% flavor. STIR evenly and it is the test
solution;
b) WEIGH 0.2 g~0.5 g respectively, accurate to 0.01 g; PLACE the sample
and reference sample in a 50 mL or 100 mL small beaker, respectively;
ADD saline solution (0.5 g of table salt, add boiling water to 100 mL to
a) Refractive index of the emulsified flavor to be tested: INPUT according to
the measured value;
b) Density of the emulsified flavor to be tested: INPUT according to the
measured value;
c) Refractive index of dispersion medium (water): 1.33;
d) Absorbance value: 0.001;
e) Cycle times: 3 times;
f) Sample measurement time is set to 5 s~15 s, respectively.
C.4.1.2.2.3 Determination procedure
FILL the beaker with 500 mL~800 mL of purified water; TURN on the stirring;
speed is about 2000 r/min (when the sample grains are large, and the detector
shading is unstable, the pump speed may be appropriately increased or the
ultrasound be turned on. If the sample has agglomeration, the ultrasound can
be turned on to help dispersion).
MEASURE the background first. When the background measurement is
completed and "add sample" is prompted, slowly add dropwise the sample to
be measured into the beaker, until the shading display is stable within the set
range (usually 5%~15%). Then click "Start" or press "Measure sample" to start
the granularity distribution measurement of the sample; the instrument will
measure the sample. For each measurement, the result will record the number
and time and save them in the specified file. Finally, the collected measurement
data of 3 cycles creates an average result on the software.
C.4.2 Capsule-type solid (powder) flavor
USE standard sieving method to determine.
Method 1: Unless otherwise specified, weigh 10 g of sample, accurate to 0.1 g;
PLACE it in a standard sieve of the specified size. COVER the sieve and equip
it with a tight receiving container under the sieve. Rotate and shake in the
horizontal direction for more than 3 min; TAP the sieve in the vertical direction
from time to time. TAKE the grains and powder in the receiving container and
weigh them; calculate their percentage (%).
Method 2: Unless otherwise specified, weigh 30 g of sample, accurate to 0.1 g;
PLACE it in a large standard sieve of the specified size. COVER the sieve and
equip it with a tight receiving container under the sieve. Rotate and shake in the
horizontal direction for at least 3 min; TAP the sieve in the vertical direction from
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.