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Basic dataStandard ID: GB/T 44336-2024 (GB/T44336-2024)Description (Translated English): Terminology and classification for veggie meat analogues Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X10 Classification of International Standard: 67.040 Word Count Estimation: 8,844 Date of Issue: 2024-08-23 Date of Implementation: 2024-08-23 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 44336-2024: Terminology and classification for veggie meat analogues---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.ICS 67.040 CCSX10 National Standard of the People's Republic of China Terminology and classification of vegetarian meat products Released on 2024-08-23 2024-08-23 implementation State Administration for Market Regulation The National Standardization Administration issued ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. China Meat Food Comprehensive Research Center, Tianjin Meikang Food Co., Ltd., Shenzhen Wenma Biotechnology Co., Ltd. Company, Beijing Technology and Business University, Henan Shuanghui Investment Development Co., Ltd., Angel Yeast Co., Ltd., Ningbo Sulian Food Co., Ltd. Shenzhen Zhenhefeng Food Technology Co., Ltd., Jiangnan University, Dalian Polytechnic University, Chinese Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Agricultural Products Processing Research Institute, Yantai Shuangta Food Co., Ltd., Plant Meat (Hangzhou) Health Technology Co., Ltd., Baotou Dongbao Biotechnology Co., Ltd., Delisi Group Co., Ltd., Chengdu Hope Food Co., Ltd., Zhengzhou University of Light Industry, Qinhai (Beijing) Food Co., Ltd. Linyi Jinluo Wenrui Food Co., Ltd., Heilongjiang Beidahuang Green Health Food Co., Ltd., Shandong Yuwang Ecological Food Co., Ltd. Company, Jinzi Food Group Co., Ltd., China National Accreditation Service for Conformity Assessment, China Food Industry Association, Jinzi Ham Co., Ltd. Company, Orion Foods Co., Ltd. The main drafters of this document are. Wang Shouwei, Xing Haipeng, Zhao Yan, Huang Lin, Zang Mingwu, Zhang Yuyu, Zhao Bing, Wang Qiang, Zhou Jingwen, Zhang Xinliang, Wang Ji, Zhang Shunliang, Li Ku, Zhou Ning, Zhan Xiaoqing, Qu Chao, Qiu Ran, Wang Furong, Wu Chao, Li Min, Huang Huijia, Gao Song, Zhang Shucheng, Jiang Yong, Bai Yanhong, Yao Xianqi, Fan Zhijun, Wang Zhongjiang, Liu Jun, Zhou Jinsong, Wu Yuefang, Ma Xiaozhong, Li Pei, Zhao Liyun, Zhang Jinchuang, Li Su, and Wang Wei. Terminology and classification of vegetarian meat products1 ScopeThis document defines the terms and definitions of vegetarian meat products and specifies the classification of vegetarian meat products. This document applies to the production and circulation of vegetarian meat products.2 Normative referencesThe contents of the following documents constitute essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB/T 15091 Basic terms for food industry3 Terms and definitionsThe terms and definitions defined in GB/T 15091 and the following apply to this document. 3.1 Veggie meat analogues Veggiemeat Meat analogues Plants, microorganisms or their processed products are used as the main source of protein, with auxiliary materials, added (or not added) food additives and food Nutritional enhancers, added with a small amount (or no addition) of animal-derived ingredients, processed to produce meat-like foods with a protein content of not less than 10% Simulated food with product appearance, organizational form, color and flavor. 3.2 Ingredients other than animal tissue and its by-products. Note. Contains honey, eggs, milk, animal-derived flavors and seasonings, livestock and poultry bone peptides, gelatin, etc. 3.3 Vegan meat analogues Vegetarian meat products made without adding any animal-derived ingredients. 3.4 Vegetarian meat made from beans, potatoes, nuts, grains, algae and other plants or their processed products as the main source of protein Finished products. 3.5 Vegetarian meat products made with microorganisms or their processed products as the main source of protein. 3.6 The non-ready-to-eat vegetarian meat products are pre-processed through processes such as pickling, seasoning, and molding. ...... |
