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GB 17401-2014 English PDF

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GB 17401-2014: National Food Safety Standard -- Puffed food
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Status: Valid

GB 17401: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 17401-2014160 Add to Cart Auto, 9 seconds. National Food Safety Standard -- Puffed food Valid
GB 17401-2003279 Add to Cart 3 days Hygienic standard for puffed food Obsolete
GB 17401-1998199 Add to Cart 2 days Hygienic standard for puffed food Obsolete

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GB 17401-2014: National Food Safety Standard -- Puffed food

---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/GB17401-2014
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Puffed food ISSUED ON: DECEMBER 24, 2014 IMPLEMENTED ON: MAY 24, 2015 Issued by: National Health and Family Planning Commission of PRC

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Terms and definitions ... 4 3 Technical requirements ... 4 4 Others ... 6

Foreword

This standard replaces some indicators in GB 17401-2003 "Hygienic standard for puffed food" and GB/T 22699-2008 "Puffed food". For the indicators related to this standard in GB/T 22699-2008 "Puffed food", this standard shall prevail. Compared with GB 17401-2003, the main changes in this standard are as follows: - CHANGE the name of the standard into "National food safety standard - Puffed food"; - MODIFY the description of the scope; - MODIFY the terms and definitions; - MODIFY the raw material requirements; - MODIFY the sensory requirements; - MODIFY the physical and chemical indicators; - MODIFY the microbial limits; - MODIFY the packaging requirements. National food safety standard - Puffed food

1 Scope

This standard applies to prepackaged puffed foods.

2 Terms and definitions

2.1 Puffed food It is a loose or crunchy food, which is made with cereals, potatoes, beans, fruits, vegetables or nuts and seeds as the main raw materials, through the puffing process. 2.2 Puffing The process in which the volume of raw materials expands or the tissue becomes loose, after being heated or the pressure difference changes. 2.3 Oil-containing puffed food Puffed food, which is fried with edible oil or with edible oil added and/or sprayed into the product. 2.4 Non-oil-containing puffed food Puffed food, that does not add or spray edible oil in the product.

3 Technical requirements

3.1 Raw material requirements Raw materials shall comply with corresponding food standards and relevant provisions. 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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