GB/T 14156: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 14156-2009 | English | RFQ |
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3 days [Need to translate]
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Classification and code of flavoring substances
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GB/T 14156-2009
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| GB/T 14156-1993 | English | RFQ |
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14 days [Need to translate]
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Classification and code of flavouring substances
| Obsolete |
GB/T 14156-1993
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PDF similar to GB/T 14156-2009
Basic data | Standard ID | GB/T 14156-2009 (GB/T14156-2009) | | Description (Translated English) | Classification and code of flavoring substances | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X44 | | Classification of International Standard | 71.100.60 | | Word Count Estimation | 124,144 | | Date of Issue | 2009-04-08 | | Date of Implementation | 2009-07-01 | | Older Standard (superseded by this standard) | GB/T 14156-1993 | | Regulation (derived from) | National Standard Approval Announcement 2009 No.3 (Total No.143); National Standard Announcement 2014 No.31 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the classification and coding of food with spices terms and definitions, coding principles and specific coding table. This standard applies to the development, production, Use, management and everything related to food with spices occasions. | GB/T 14156-2009: Classification and code of flavoring substances---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.
Classification and code of flavoring substances
ICS 71.100.60
X44
National Standards of People's Republic of China
Replacing GB/T 14156-1993
Food spices Classification and Coding
Posted 2009-04-08
2009-07-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard replaces GB/T 14156-1993 "food with spices classification and coding."
This standard and GB/T 14156-1993 main differences are as follows.
--- According to GB/T 1.1-2000 "Standardization Guide Part 1. Standard structure and write rules" prepared at the request of the
standard;
--- Approved for use in food in recent years to make additions with a new list of spices;
--- Some species were modified according to the results of toxicological evaluation.
The standard proposed by China National Light Industry Council.
This standard by the National Standardization Technical Committee of Fragrance Flavor and Cosmetic.
The standard by the Shanghai Institute of Spices and China Association of Fragrance Flavor and Cosmetic Industry is responsible for drafting.
The main drafters of this standard. Jinqi Zhang, Dushi Xiang, Guo Yi, Xu Yi, Kang Wei, Cao Yi.
This standard replaces the standards previously issued as follows.
--- GB/T 14156-1993.
Food spices Classification and Coding
1 Scope
This standard specifies the classification and coding of food with spices terms and definitions, coding principles and specific coding table.
This standard applies to the development, production, use, management, and all occasions involving food with spices.
2 Terms and definitions
The following terms and definitions apply to this standard.
2.1
Fit for human consumption with the aroma and/or flavor substances. The former refers to the human sense of smell can be perceived by the material, which directs humans
Taste (aroma, taste and texture of the combined effect of) substances. Molecular weight generally less than 300, with considerable volatility, general
Not direct consumption, but formulated as indirect consumption fragrance for perfuming products later. Perfume use can be divided into two categories for daily use and consumption.
2.2
It can be used for the deployment of food flavor spices. Including natural flavoring substances, nature-identical flavoring substances and artificial flavoring substances into three categories.
2.3
Application specific chemical structure its flavor properties, usually not directly for consumption. Fit for human consumption in its application concentration is
Use appropriate physical, microbial or enzymatic obtained from food, animal or plant material (unprocessed or after food preparation and processing).
Containing NH4 +, Na +, K +, Ca2 +, Fe3 + cation or Cl-, SO2-4, salt anion CO2-3 natural flavoring substances are typically classified as
Natural flavoring substances.
2.4
Chemically synthesized or fragrance substances by chemical means (process) isolated from natural fragrance materials obtained, it exists for use as human consumption
Fei natural products (regardless of whether or processed) of material identical in chemical structure. Containing NH4 +, Na +, K +, Ca2 +, Fe3 +
Cation or Cl-, SO2-4, nature-identical flavoring substances CO2-3 salt anion is typically classified as nature-identical flavoring substances.
2.5
Not from natural products for human consumption (regardless of whether processed) identified in the fragrance substance.
3 Coding Guidelines
3.1 use of food additives and contaminants namely Commission Regulation CCFAC (CodexCommitteeonFoodAdditivesandCon-
taminants), international organizations, namely the food flavor industry IOFI (InternationalOrganizationoftheFlavorIndustry) and Europe
Council namely CoE (CouncilofEurope) and other spices to the food category. That is divided into natural food with spices, natural and human equivalents
Made spice three categories, respectively, "N", "" and "A" letter, written in front of the number. Each has a coding corresponding to a spice.
3.2 encoding table coding, spices English name (including the chemical name, common name, trade name), the Joint Expert Committee on Food Additives
(JECFA) numbers, the United States and flavoring extracts Manufacturers Association (FEMA) number and Chemical Abstracts Registry Number (CAS) correspondence column
Out for easy reference.
3.3 Natural foods with spices from the N001 start coding; equivalent to natural foods with spices coding begins I1001; artificial food with spices series
From the start code A3001 (intermediate free number).
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