SB/T 10754-2012 English PDF

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SB/T 10754-2012: Mayonnaise
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10754-2012	209	Add to Cart	3 days	Mayonnaise	Valid

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Basic data

Standard ID: SB/T 10754-2012 (SB/T10754-2012)
Description (Translated English): Mayonnaise
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 8,837
Quoted Standard: GB/T 191; GB 2716; GB 2748; GB 2719; GB 2749; GB 5749; GB 2760; GB/T 6682; GB/T 5009.6; GB 7718; GB/T 10786; JJF 1070; " prepackaged goods metrological supervision management approach " 2005
Adopted Standard: Codex Stan 168-1989, NEQ
Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153);
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions mayonnaise products, raw material requirements, technical requirements, test methods, label mark, packaging, transport and storage requirements. This standard applies to products defined in 3. 1.

SB/T 10754-2012: Mayonnaise

---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.
Mayonnaise ICS 67.220.10 X66 Record Number. 37207-2012 People's Republic of China domestic trade industry standards mayonnaise Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Introduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 requires 2 5 Test Method 3 6 Inspection rules 3 7 4 Label 8 Package 4 Transport 4 9 10 Storage 4

Foreword

The standard reference method using redrafted Codex Alimentarius Commission (CAC) of CodexStan168-1989, "Codex Non-equivalent. This standard was drafted in accordance with GB/T 1.1-2009 given rules. The standard proposed by the People's Republic of China Ministry of Commerce. This standard by the National Standardization Technical Committee condiment (SAC/TC398) centralized. Drafting of this standard. Shanghai McCormick Foods Co., Unilever (China) Co., Ltd., Beijing Kewpie Foods Co. the company. The main drafters of this standard. Li Jia Yi, Xu Qiaoli, Zhou Jinsong, Zhao Lizhe, Dan Zhaojun. mayonnaise

1 Scope

This standard specifies the terms and definitions mayonnaise products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation and storage Memory requirements. 3.1 This standard applies to defined products.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB/T 191 Packaging - Pictorial signs GB 2716 hygienic standard of edible vegetable oil GB 2748 Hygienic standard eggs GB 2749 Hygienic standard egg products GB 2719 Hygienic standard vinegar GB 5749 drinking water health standards GB 2760 national food safety standards of food additives using standard Laboratory use specifications and test methods GB/T 6682 Analysis Determination of GB/T 5009.6 fat foods GB 7718 National Food Safety Standard pre-packaged food labels General Test method GB/T 10786 Canned food JJF1070 prepackaged goods measured net content inspection rules "Prepackaged goods metrological supervision and management approach" (State Bureau of Quality and Technical Supervision Decree 75 of 2005)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Through ingredients containing egg yolk, edible vegetable oil containing acidic ingredients and/or water acidity regulator phase emulsification, with or without their It accessories, food additives to form a stable semi-solid acidic emulsified sauces. 3.2 Yolk-containing ingredients ingredientscontainingeggyolk Food ingredients containing egg yolk, including liquid egg yolk, frozen egg yolk, egg yolk powder, liquid whole eggs, frozen whole eggs, whole egg, egg refer product. 3.3 Acidic ingredients acidicingredients In mayonnaise products can modulate the acidity of the acidic food ingredients, including vinegar, lemon juice, lime juice. ......

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