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GB/T 22699-2022: General quality of puffed food
Status: Valid GB/T 22699: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22699-2022 | English | 199 |
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General quality of puffed food
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GB/T 22699-2022
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| GB/T 22699-2008 | English | 319 |
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Puffed food
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GB/T 22699-2008
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PDF similar to GB/T 22699-2022
Standard similar to GB/T 22699-2022 GB 24154 YC/T 207 YC/T 373 GB 17404 Basic data | Standard ID | GB/T 22699-2022 (GB/T22699-2022) | | Description (Translated English) | General quality of puffed food | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X81 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,198 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 22699-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22699-2022: General quality of puffed food---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.
ICS 67.040
CCSX81
National Standards of People's Republic of China
Replacing GB/T 22699-2008
General rules for the quality of puffed food
Posted on 2022-12-30
2024-07-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents"
drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards
and other documents.
This document replaces GB/T 22699-2008 "Puffed Food". Compared with GB/T 22699-2008, except for structural adjustments and editorial changes
In addition to the dynamics, the main technical changes are as follows.
--- Changed the normative references (see Chapter 2, Chapter 2 of the.2008 edition);
--- Changed the definition of puffing (see 3.1, 3.1 of the.2008 edition);
--- Changed the product classification (see Chapter 4, Chapter 4 of the.2008 edition);
--- Changed the requirements for raw and auxiliary materials (see 5.1, 5.1 of the.2008 edition);
--- Changed the sensory requirements (see 5.2, 5.2 of the.2008 edition);
--- Changed the physical and chemical requirements (see 5.3, 5.3 of the.2008 edition);
--- Delete the hygiene requirements (see 5.4 of the.2008 edition);
---Delete the requirements for food additives and nutritional fortifiers (see 5.5 of the.2008 edition);
--- Increased net content requirements (see 5.4);
--- Changed the sensory test method (see 6.1, 6.1 of the.2008 edition);
---Changed the inspection method of undersize (see 6.2, 6.2 of the.2008 edition);
---Changed the sodium chloride test method (see 6.5, 6.5 of the.2008 edition);
--- Increased net content inspection method (see 6.6);
--- Changed the group batch requirements (see 7.1, 7.1 of the.2008 edition);
--- Changed the sampling requirements (see 7.2, 7.2 of the.2008 edition);
--- Changed the factory inspection requirements (see 7.3, 7.3 of the.2008 edition);
--- Changed labeling and marking requirements (see Chapter 8, 8.1 of the.2008 edition);
--- Changed the packaging requirements (see Chapter 9; 8.2 of the.2008 edition);
--- Changed the transportation requirements (see Chapter 10; 8.3 of the.2008 edition);
--- Changed the storage requirements (see Chapter 11, 8.4 of the.2008 edition).
Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed and managed by the National Snack Food Standardization Technical Committee (SAC/TC490).
This document is drafted by. Zhejiang Fangyuan Testing Group Co., Ltd., China Bakery Food and Sugar Products Industry Association, China Commercial Federation
Hui, Shanghai Want Want Food Group Co., Ltd., Hangzhou Holmes Food Co., Ltd., Dali Food Group Co., Ltd., Zhejiang Little Prince Food Co., Ltd.
Co., Ltd., Haoliyou Food Co., Ltd., Fujian Panpan Food Co., Ltd., PepsiCo Asia R&D Center, Luohe Naughty Rabbit Food Technology Co., Ltd.
Co., Ltd., Yanjin Shop Food Co., Ltd., Liangpin Shop Co., Ltd., Hebei Kangyuan Xiangmeike Food Co., Ltd., Luohe Liantai
Food Co., Ltd., Fujian Xinmai Food Co., Ltd., Zimei Shijia (Guangdong) Food Technology Co., Ltd., Shanghaojia (China) Co., Ltd.,
Shanghai Quality Supervision and Inspection Technology Research Institute, Hubei Food Quality and Safety Supervision and Inspection Research Institute, Zhejiang Food Industry Association.
The main drafters of this document. Sheng Huadong, Zhang Bin, Yang Ming, Liu Zhenyu, Le Zhenqiao, Jiang Yangming, Li Zhuyun, Zhao Liyun, Yao Zishan, Zheng Junke,
Chen Wenhua, Zhang Shuifeng, Zhang Shuang, Zhang Huaxian, Zhang Bo, Sun Junhua, Yu Weizu, Chen Dong, Liu Weichao, Wei Xudong, Xu Weixing, Ye Xingmei, You Jianlian,
Fan Shiwu, Liu Na, Wu Yansong, Ge Yu, Wen Hong, Pan Hong.
The release status of previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 22699-2008 in.2008;
--- This is the first revision.
General rules for the quality of puffed food
1 Scope
This document specifies the product classification, technical requirements, inspection methods, inspection rules, labels and signs, packaging, transportation, and storage of puffed foods.
Wait for the request.
This document is applicable to all kinds of puffed food.
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document.
GB/T 191 Packaging, storage and transportation icon marks
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
GB/T 6003.1-2012 Test sieve technical requirements and inspection Part 1.Metal wire mesh test sieve
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
puffing
The process of volume expansion or tissue loosening of raw materials due to heat or pressure difference changes, including baking, frying, extrusion, microwave, air flow, vacuum and other processes.
His puffing process.
3.2
Puffed food puffed food
With cereals, potatoes, beans, fruits and vegetables or nuts and seeds as the main raw materials, the loose or crispy food made by puffing process
food.
4 Product categories
Puffed food can be divided into two categories according to whether edible oil is used in the processing process.
---Oil-containing puffed food. puffed food that is fried with edible oil or added (introduced) and (or) sprayed with edible oil;
--- Non-oil-containing puffed food. Puffed food that is not added (not brought in) or sprayed with edible oil or fat in the product.
5 Technical Requirements
5.1 Raw materials
Raw and auxiliary materials should comply with the corresponding standards and relevant national regulations.
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