GB 31639-2023 PDF English
US$95.00 · In stock · Download in 9 secondsGB 31639-2023: National food safety standard - Strain preparation for food processing Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 31639: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 31639-2023 | English | 95 |
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National food safety standard - Strain preparation for food processing
| Valid |
| GB 31639-2016 | English | 159 |
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3 days
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Yeast used for food processing
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 31639-2023
GB 31639-2023: National food safety standard - Strain preparation for food processing---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/GB31639-2023
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
National food safety standard - Strain preparations for food
processing
Issued on: SEPTEMBER 6, 2023
Implemented on: SEPTEMBER 6, 2024
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
4 Labels... 5
National food safety standard - Strain preparations for food
processing
1 Scope
This standard applies to strain preparations for food processing, including strain
preparations used for food fermentation or added as raw materials to food. It is not
applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced
by solid-state fermentation technology.
2 Terms and definitions
2.1 Strain preparations for food processing
Food raw material preparations produced from one or more live microorganisms
(including bacteria, filamentous fungi, yeast) that can be used in food, through
fermentation, enrichment, emulsification or non-emulsification, drying or not drying,
mixing or not mixing, packaging and other processes.
3 Technical requirements
3.1 Raw material requirements
3.1.1 Strains
It shall comply with the regulations, announcements, and relevant provisions issued by
the health administrative department of the State Council.
3.1.2 Other raw materials
The raw materials added during the fermentation and preparation process of strains shall
comply with corresponding standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall comply with Table 1.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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