|
US$199.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
LST1105-2024: Classification and labelling rules for whole grain
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 1105-2024 | English | 199 |
Add to Cart
|
3 days [Need to translate]
|
Classification and labelling rules for whole grain
| Valid |
LS/T 1105-2024
|
PDF similar to LST1105-2024
Basic data | Standard ID | LS/T 1105-2024 (LS/T1105-2024) | | Description (Translated English) | Classification and labelling rules for whole grain | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | X10 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,166 | | Date of Issue | 2024-10-01 | | Date of Implementation | 2025-04-01 | | Issuing agency(ies) | National Grain and Material Reserves Administration | LST1105-2024: Classification and labelling rules for whole grain---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 67.060
CCSX10
Grain Industry Standard of the People's Republic of China
Whole Grain Classification and Labeling Requirements
Released on 2024-10-01
2025-04-01 Implementation
The State Administration of Grain and Material Reserves released
Published by China Standards Press
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.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the State Administration of Grain and Material Reserves.
This document is under the jurisdiction of the National Technical Committee on Cereals and Oils Standardization (SAC/TC270).
This document was drafted by. National Grain and Material Reserves Administration Scientific Research Institute, Chinese Center for Disease Control and Prevention Nutrition and Health Institute, Anhui
Yanzhifang Food Co., Ltd., Xiangnian Food Co., Ltd., Heilongjiang Wuchang Jinhe Rice Co., Ltd., Hunan Yuxiang Food Co., Ltd.
Ltd., Jiahe Food Industry Co., Ltd., Binzhou Zhongyu Food Co., Ltd., COFCO Nutrition and Health Research Institute Co., Ltd., Zhongyuan Food
laboratory.
The main drafters of this document are. Tan Bin, Zhai Xiaotong, Huo Junsheng, Liu Jingshan, Wang Chong, Li Yunhui, Li Xianyin, Liu Xinrong, Cao Lianyi, Zhang Lianhui,
Qiao Congcong.
Whole Grain Classification and Labeling Requirements
1 Scope
This document defines the terms and definitions of whole grains and whole grain products, the classification of whole grain products, and specifies the general requirements for whole grain ingredients.
and labeling requirements.
This document applies to the production, processing, circulation, trade and management of whole grains and whole grain products.
2 Normative references
This document has no normative references.
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cereal
Seeds of herbaceous plants of the Poaceae family.
Note. Such as rice, wheat, corn, as well as barley, oats, naked oats, highland barley, sorghum, millet, sorghum, coix, and foxtail millet.
[Source. GB/T 22515-2008, 2.1.1, modified]
3.2
Pseudocereal
The seeds of non-grape herbaceous plants that can be used as food have basic nutritional components similar to those of grains.
Note. Including but not limited to buckwheat from the Polygonaceae family, quinoa from the Chenopodiaceae family, and amaranth from the Amaranthaceae family.
3.3
Caryopsis
The seeds of cereals or pseudocereals are composed of three parts. seed coat, endosperm and embryo.
3.4
Whole grains
Cereals or pseudocereals are made by removing the inedible parts such as the husk and leaving the kernels with complete caryopsis structure, or by grinding, crushing, or pressing
The relative proportions of anatomical components such as endosperm, embryo and seed coat are basically the same as those of intact caryopsis.
Consistent cereal or pseudocereal.
3.5
sprouted whole grains sproutedwholegrain
Whole grains that have been sprouted in a controlled manner so that the sprout does not exceed the length of the kernel.
3.6
Whole grains used in food production, processing or preparation.
Note. Includes whole grain rice, whole grain flour, whole grain flakes, etc.
|