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QB/T 6500-2024: Coloring food ingredients for food industry
---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/QBT6500-2024
QB
LIGHT INDUSTRY STANDARD
ICS 67.080.01
CCS X 10
Coloring food ingredients for food industry
Issued on: OCTOBER 24, 2024
Implemented on: MAY 01, 2025
Issued by. Ministry of Industry and Information Technology of the People's
Republic of China
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative references... 4
3 Terms and definitions... 4
4 Classification... 5
5 Basic requirements... 5
6 Technical requirements... 5
7 Inspection rules... 7
8 Inspection rules... 8
9 Labeling... 8
10 Packaging, storage and transportation... 8
Annex A (normative) Methods for determining soluble solids (refractometer method)
... 10
Annex B (informative) Examples for product name label identification... 13
Coloring food ingredients for food industry
1 Scope
This document specifies the basic and technical requirements for coloring food
ingredients used in the food industry. It describes the corresponding test methods, and
stipulates the inspection rules, judgment rules, labeling, packaging, storage, and
transportation procedures. It also provides a classification for convenient technical
regulations and defines relevant terminology.
This document applies to the production, inspection, and sale of coloring food
ingredients for the food industry.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB 2760, National Food Safety Standard - Food additives - Usage Standards
GB 5009.2, National food safety standard - Determination of relative density of food
GB 5009.3, National food safety standard - Determination of Moisture Content in
Foods
GB 7101, National food safety standard - Drinks
GB 7718, National food safety standard - General Standard for the Labeling of
Prepackaged Foods
GB/T 10468, Fruit and vegetable products. Determination of pH
GB 14881, National food safety standard - General hygienic regulation for food
production
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 coloring food ingredients
Liquid or solid food ingredients made from one or more fruits, vegetables or other
edible plants or algae, with or without added ingredients, through a certain physical
process, which can provide color to other foods.
4 Classification
4.1 Liquid coloring food ingredients
Products that are water-soluble or oil-dispersible.
4.2 Solid coloring food ingredients
Products in the form of powder, crystals, etc.
5 Basic requirements
5.1 Requirements for raw and auxiliary materials
5.1.1 Raw and auxiliary materials shall comply with relevant national food safety
standards, product standards, and the provisions of announcements issued by the State
Council's agricultural and health administrative departments.
5.1.2 Raw materials shall have natural coloring properties and be able to provide color
to other foods.
5.1.3 The auxiliary ingredients may include sugar, syrup (invert sugar syrup), water,
edible vegetable oil, maltodextrin, starch, physically modified starch, etc. (including
food additives).
5.2 Requirements for production and processing
5.2.1 Process control shall comply with the provisions of GB 14881.
5.2.2 It shall be able to retain the basic characteristics and nutritional features of the raw
materials, such as their composition, taste, flavor, etc., to the greatest extent possible.
5.2.3 Physical methods shall be used for production and processing. One or more of the
following methods may be used. crushing, grinding, pressing, soaking, heating, filtering,
concentrating, drying, etc.
5.2.4 Processes that separate coloring components or methods that use organic solvents
to selectively extract coloring components shall not be adopted.
6 Technical requirements
6.1 Sensory requirements
6.5.1 The use of food additives shall comply with the provisions of the corresponding
food categories in GB 2760.
6.5.2 Ingredients shall not contain coloring agents.
7 Inspection rules
7.1 Batching
Products made from the same batch of raw materials, the same ingredients, the same
shift, the same variety, and the same production line constitute a batch.
7.2 Sampling requirements
7.2.1 Liquid products
7.2.1.1 For liquid products individually packaged of 1000 mL or less, use the smallest
original retail package from the same batch.
7.2.1.2 For liquid products in individual packaging larger than 1000 mL, samples can
be collected from the individual packages. Alternatively, the liquid can be shaken or
stirred with a sterile swab before sampling. Collect an appropriate amount of sample
after thorough mixing.
7.2.2 Solid products
7.2.2.1 For solid products individually packaged of 1000g or less, use the smallest
original retail package from the same batch.
7.2.2.2 For solid products individually packaged greater than 1000 g, samples can be
collected from the individual packages. Alternatively, a sterile sampler can be used to
collect appropriate amounts of samples from several different parts of the same package
and place them into the same sterile sampling container.
7.3 Exit-factory inspection
7.3.1 Each batch of products undergoes inspection according to the exit-factory
inspection items before leaving the factory. Only products that pass the inspection can
be released from the factory.
7.3.2 The exit-factory inspection items include sensory requirements, soluble solids,
moisture, pH and relative density.
7.4 Type inspection
During normal production, type inspection shall be conducted at least every 6 months.
Type inspection includes all items specified in this document. Type inspection shall also
be conducted in any of the following circumstances.
- When the product is finalized;
- When changes in raw material sources or replacement of major equipment may
affect product quality;
- When the results of the exit-factory inspection differ significantly from the previous
type inspection;
- When production resumes after a shutdown of more than six months;
- When the national quality supervision agency requires random inspections in
accordance with relevant regulations.
8 Inspection rules
8.1 If all the inspected items are qualified, the inspection result is deemed qualified.
8.2 If any sensory or physicochemical requirements are not met, the sampling may be
doubled for reinspection. If the reinspection is passed, the batch of products is deemed
qualified. If any non-compliant items remain, the batch of products is deemed
unqualified.
8.3 Microbiological indicators shall not be reinspected.
9 Labeling
9.1 The labeling of coloring food ingredients shall comply with the requirements of
"labeling of prepackaged foods not directly provided to consumers" in GB 7718.
9.2 The names of coloring food ingredients shall include words indicating that the
product has color-coloring properties and that it is an ingredient in the product. See
Annex B for examples.
9.3 Liquid coloring food ingredients shall be labeled with product types such as "water-
soluble" or "oil-dispersible".
10 Packaging, storage and transportation
10.1 It shall be stored in a tightly sealed, neat, and clean container. Packaging materials
shall comply with the relevant national standards.
10.2 Store in a clean, cool, and dry environment. Keep away from light. The product
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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