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GB 31644-2018

Chinese Standard: 'GB 31644-2018'
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Standard ID GB 31644-2018 (GB31644-2018)
Description (Translated English) National food safety standard - Compound seasoning
Sector / Industry National Standard
Classification of Chinese Standard X09
Date of Issue 2018-06-21
Date of Implementation 2019-12-21
Regulation (derived from) National Health and Wellness Commission Announcement No. 5 of 2018

GB 31644-2018
National Food Safety Standard -
Compound Condiments
食品安全国家标准 复合调味料
ISSUED ON. JUNE 21, 2018
Issued by. National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3
2 Terms and Definitions ... 3
3 Technical Requirements ... 3
National Food Safety Standard -
Compound Condiments
1 Scope
This Standard is applicable to the compound condiments, including seasoning wine,
acid seasoning liquid products, etc.
This Standard is inapplicable to the aquatic seasonings.
2 Terms and Definitions
2.1 Compound condiments
The product in the liquid, semi-solid or solid state made through the corresponding
processing with two or more condiments as the raw materials, adding or not adding
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the food standard and relevant regulations.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.

GB 31644-2018
National food safety standard - Compound seasoning
National Standards of People's Republic of China
National food safety standards
Compound seasoning
Published on.2018-06-21
2019-12-21 implementation
National Health and Wellness Committee of the People's Republic
State Market Supervisory Administration released
National food safety standards
Compound seasoning
1 Scope
This standard applies to compound seasonings, including seasoning wines, acid seasonings and so on.
This standard does not apply to aquatic seasonings.
2 Terms and definitions
2.1 Compound seasoning
Using two or more seasonings as raw materials, with or without adding excipients, processed by the corresponding process can be liquid, semi-solid
Or solid products.
3 Technical requirements
3.1 Raw material requirements
Raw materials should comply with the corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements should be in accordance with Table 1.
Table 1 Sensory requirements
Project requirements inspection method
The color has the color that the product should have.
The taste and smell have the taste and smell of the product, no odor, no smell
Have the product should have the state, no mildew, no normal vision visible
Foreign matter
Take an appropriate amount of sample in a clean beaker (liquid product) or clean
Net white porcelain plate (semi-solid or solid product)
Observe the color and state under the light. Smell the smell, use warm
Water mouth, tas......
Related standard:   GB 31645-2018  GB 31646-2018
Related PDF sample:   GB 31645-2018
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