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GB 29938-2020

Chinese Standard: 'GB 29938-2020'
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GB 29938-2020English1499 Add to Cart Days<=9 National Food Safety Standard - General Principles for Food Spices GB 29938-2020 Valid GB 29938-2020
GB 29938-2020Chinese39 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]  

   

BASIC DATA
Standard ID GB 29938-2020 (GB29938-2020)
Description (Translated English) National Food Safety Standard - General Principles for Food Spices
Sector / Industry National Standard
Word Count Estimation 75,793
Date of Issue 2020-09-11
Date of Implementation 2021-03-11
Older Standard (superseded by this standard) GB 29938-2013
Regulation (derived from) National Health Commission Announcement No. 7 (2020) of the State Administration for Market Regulation

GB 29938-2020
National Food Safety Standard-General Principles for Food Spices
National Standards of People's Republic of China
National Food Safety Standard
General rules of spices for food
2020-09-11 released
2021-03-11 implementation
National Health Commission of the People's Republic of China
Issued by the State Administration for Market Regulation
Preface
This standard replaces GB 29938-2013 "National Food Safety Standard General Rules for Food Spices":
Compared with GB 29938-2013, the main changes of this standard are as follows:
---Related content of the main text:
According to GB/T 21171-2018 "Terms of Flavors and Flavors", the "natural flavor compounds for food" in the original
Natural compound spices";
---Revised Appendix C "Requirements for the Content of Natural Monomer Flavors for Food": Modified the requirements for the content of natural monomer flavors for food in Table C:1
Detection method of oleic acid;
---Revised Appendix D "Requirements for the Content of Synthetic Spices for Food":
a) According to the relevant announcements of the health administrative department, delete food spices that have national food safety standards;
b) According to the characteristics of food spices, supplement suitable testing methods, such as GB/T 27579-2011 ``High Performance Liquid Chromatography of Essential Oils''
General Method of Spectral Analysis, etc:;
c) Refer to the information of JECFA to clarify the isomers and minor components of individual spices;
d) Modified the content requirements of individual food spices:
National Food Safety Standard
General rules of spices for food
1 Scope
This standard applies to food spices that are allowed to be used in GB 2760 and do not have separate quality specifications or related announcement specifications:
2 Terms and definitions
The following terms and definitions apply to this document:
2:1 Spices for food
Substances that are added to food products to produce flavor, modify flavor, or enhance flavor: Food flavors include edible natural flavor substances,
Edible natural flavour compounds, synthetic flavours for food, heat-processed flavours for food, smoked edible flavours, generally formulated into food flavours
It is later used for food flavoring, and part of it can also be used directly for food flavoring:
2:2 Natural flavors for food
Preparations or chemical structures with fragrance substances obtained from materials of animal and plant origin through physical methods or enzymatic or microbial processes
Clearly structured substances with flavor characteristics, including natural flavor compounds for food and natural monomer flavors for food:
2:3 Natural flavor compounds for food
Preparations with fragrance substances obtained from materials of animal and plant origin through physical methods or enzymatic or microbial processes
Grouping): These materials of animal and plant origin can be unprocessed or processed through traditional food preparation techniques: Including fine
Oils, juice essential oils, extracts, protein hydrolysates, distillates or products that are baked, heated or enzymatically hydrolyzed:
2:4 Natural monomer flavors for food
Chemical structure obtained from animal and plant source materials by physical methods, enzymatic or microbial processes, with clear fragrance characteristics
substance: These animal and plant materials can be unprocessed or processed through traditional food preparation techniques:
2:5 Synthetic flavors for food
A substance with a clear chemical structure formed by chemical synthesis with fragrance characteristics:
3 requirements
3:1 General requirements for natural food flavors
3:1:1 During the production and processing of natural flavors for food, if extraction solvents are required due to technological necessity, under the premise of achieving the expected purpose
The amount of solvent used should be reduced as much as possible: See Appendix A for the list of extraction solvents allowed for natural flavors for food:
3:1:2 For a list of natural food flavors from seafood sources, see Table B:1 in Appendix B:
Related standard: GB 29938-2013    GB 22216-2020
Related PDF sample: GB 29938-2013