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GB/T 42237-2022: General quality for egg powder
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 42237-2022 | English | 199 |
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General quality for egg powder
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GB/T 42237-2022
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Basic data | Standard ID | GB/T 42237-2022 (GB/T42237-2022) | | Description (Translated English) | General quality for egg powder | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X18 | | Classification of International Standard | 67.120.20 | | Word Count Estimation | 10,168 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2023-07-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 42237-2022: General quality for egg powder---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 67.120.20
CCSX18
National Standards of People's Republic of China
General Rules for the Quality of Egg Powder
Posted on 2022-12-30
2023-07-01 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.
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 by the China Chamber of Commerce.
This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399).
This document is drafted by. Suzhou Oufu Egg Industry Co., Ltd., Hubei Shendan Healthy Food Co., Ltd., Fujian Guangyang Egg Industry Co., Ltd.
Co., Ltd., Sun Food (Tianjin) Co., Ltd., Shenzhen Standa Consulting Co., Ltd., Jiangsu Tiancheng Egg Industry Co., Ltd., Cixi Xianglong Food
Factory, Heilongjiang Pony Testing Technology Co., Ltd., Beijing Zhengda Egg Industry Co., Ltd., Beijing Deqingyuan Agricultural Technology Co., Ltd., Zhongshan Hong
Li Health Food Industry Research Institute Co., Ltd., Jilin Golden Wing Egg Products Co., Ltd., China Chamber of Commerce.
The main drafters of this document. Xie Liang, Ma Xuejing, Liu Huaqiao, Xu Hailin, Yu Liyang, Shui Meng, Chen Min, Xie Zhihua, Meng Xingfeng, Xu Jiulu,
Wang Shancheng, Jia Shuai, Kong Weijian, An Wenyi, Zhang Yi, Wang Hongrong, Zhang Chen, Liu Zhenyu.
General Rules for the Quality of Egg Powder
1 Scope
This document stipulates the classification, technical requirements, inspection methods, inspection rules, labels and signs, packaging, storage and transportation requirements of egg powder.
This document is applicable to the production, inspection and sales of egg powder products.
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 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.6 National Food Safety Standard Determination of Fat in Food
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
whole egg powder wholeeggdried
Eggs are used as raw materials and processed through processes such as washing, cracking, filtering, cooling, homogenizing, sterilizing, drying, sieving, and packaging.
3.2
egg yolk powder eggyolkdried
Eggs are used as raw materials, and are made by washing, cracking eggs, separating protein liquid, filtering, cooling, homogenizing, sterilizing, drying, sieving, packaging and other processes.
product.
3.3
Protein powder (tablet) eggwhiteried(flake)
Eggs are used as raw materials, after washing, cracking eggs, separating egg yolk liquid, filtering, cooling, desugaring or not desugaring, drying, sieving or not sieving, packaging, killing
Powder or flake products made by bacteria and other processes.
4 categories
4.1 According to different raw materials after pretreatment, egg powder is divided into.
--- Whole egg powder;
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