GB 19643-2016 (GB19643-2016)

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GB 19643-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Algae and Algae Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
Foreword
This Standard replaced GB 19643-2005 Hygienic Standard for Marine Algae and Algae
Products, and the No.1 Amendment.
Compared with GB 19643-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Algae and Algae
Products”;
--- Modify the scope;
--- Add the terms and definitions;
--- Modify the sensory indicators;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Algae and Algae Products
1 Scope
This Standard is applicable to the edible algae and algae products.
2 Terms and Definitions
2.1 Algae
A class of most primitive low aquatic plants that don’t have the real root, stem and leaf
differentiation. Most of them are marine algae, such as kelp, seaweed, wakame,
Sargassum fusiforme, etc.; few of them are freshwater algae, such as spirulina, etc.
2.2 Algae products
The products taking algae as the major raw materials, adding or not adding the
auxiliary materials, and made by corresponding processing technologies.
2.2.1 Instant algae products
The algae products taking algae as the major raw materials, made by certain
processing technologies, and can be eaten directly.
2.2.2 Algae dry products
The products taking algae as the major raw materials, gone through the ticking,
cleaning and the like pre-treatment; eliminating most of the moisture in the algae by
natural drying or mechanical drying processes; adding or not adding auxiliary materials.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding food standards and relevant
provisions.
3.2 Sensory requirements