GB 25595: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB 25595-2018 | 70 |
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National food safety standard -- Lactose
| Valid |
| GB 25595-2010 | 70 |
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The national food safety standard lactose
| Obsolete |
GB 25595-2018: National food safety standard -- Lactose---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/GB25595-2018
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Lactose
Issued on. JUNE 21, 2018
Implemented on. DECEMBER 21, 2018
Issued by. National Health Commission of the People’s Republic of
China;
State Administration for Market Regulation of the People’s
Republic of China.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and Definitions... 4
3 Technical Requirements... 4
Foreword
This Standard serves as a replacement of GB 25595-2010 Lactose.
In comparison with GB 25595-2010, there are several main changes as follows.
-- The scope is modified;
-- The terms and definitions are modified;
-- The requirements of raw materials are modified;
-- The physical and chemical indicators are modified;
-- The limit of pollutants is increased.
National Food Safety Standard - Lactose
1 Scope
This Standard is applicable to edible lactose.
2 Terms and Definitions
2.1 Lactose
Carbohydrate that’s extracted from cow (goat) milk exists in the form of anhydrous or
monohydrate crystal water, or the mixture of anhydrous and monohydrate crystal water.
3 Technical Requirements
3.1 Raw Material Requirement
Raw materials shall comply with corresponding food standards and relevant
stipulations.
3.2 Sensory Requirements
Sensory requirement shall comply with stipulations in Table 1 below.
3.3 Physiochemical Indicators
Physiochemical indicators shall comply with stipulations in Table 2 below.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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