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GB/T 35882-2018 English PDF

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GB/T 35882-2018: Fortified yeast
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PDF similar to GB/T 35882-2018


Standard similar to GB/T 35882-2018

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Basic data

Standard ID GB/T 35882-2018 (GB/T35882-2018)
Description (Translated English) Fortified yeast
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X69
Classification of International Standard 67.180.20
Word Count Estimation 10,185
Date of Issue 2018-02-06
Date of Implementation 2018-09-01
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 35882-2018: Fortified yeast

---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.
Fortified yeast ICS 67.180.20 X69 National Standards of People's Republic of China Nutrient yeast 2018-02-06 released 2018-09-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard by the National Food Industry Standardization Technical Committee (SAC/TC64) and focal point. This standard was drafted. Angel Yeast Co., Ltd., Shandong Jincheng Bio-Pharmaceutical Co., Ltd., Anhui Province, Food and Drug Inspection Research Hospital, Linghua Group Co., Ltd., Luxurious management (Shanghai) Co., Ltd., Tianjin University of Science and Technology, China Fermentation Industry Association. Drafters of this standard. Li Xiaoyan, Chen Rong, Chen Hui, Wang Jin, Li Jianjun, Luo Biying, Liu Jing, Zhang Chengguo, Cheng Jian, Yang Yuling, Zhou Shiwei, Zhang Cuiying, Hu Xiuyu. Nutrient yeast

1 Scope

This standard specifies the terms and definitions of nutrient-rich yeast for food, product classification, technical requirements, test methods, inspection rules, signs, Packaging, transportation and storage. This standard applies to the production of nutrient-rich yeast, testing and sales. This standard does not apply to chelated or adsorbed non-fermented yeast obtained with the relevant nutrients.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 2828.1 Sampling procedures for inspection - Part 1. Batch inspection sampling plan by acceptance quality limit (AQL) GB 5009.3 National Food Safety Standard Determination of moisture in food GB 5009.4 National Food Safety Standard Determination of ash content in food GB 5009.5 National Food Safety Standard Determination of protein in foods GB 5009.14 National Food Safety Standard Determination of zinc in food GB 5009.84 National Food Safety Standard Determination of vitamin B1 in food GB 5009.85 National Food Safety Standard Determination of vitamin B2 in food National food safety standards - Determination of niacin and nicotinamide in foodstuffs GB 5009.93 National Food Safety Standard Determination of selenium in food GB 5009.123 National Food Safety Standard Determination of chromium in food GB 5009.154 National Food Safety Standard Determination of vitamin B6 in food GB 5009.210 National Food Safety Standard Determination of pantothenic acid in food National standard of food safety - Determination of folic acid in foodstuffs GB 5009.217 Determination of vitamin B12 in health foods GB 5413.9 National Food Safety Standard Determination of vitamins A, D, E in infant food and dairy products GB/T 6682 analytical laboratory water specifications and test methods GB 7718 National Food Safety Standard Pre-packaged food labels General GB 14880 National Food Safety Standard for Nutritional Enhancers GB 28050 National Food Safety Standard pre-packaged food nutrition labeling General

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Saccharomyces cerevisiae strain as a starting strain, by adding a carbon source in the fermentation process, a nitrogen source,

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