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LST3220-2017: Sesame paste
Status: Valid LST3220: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 3220-2017 | English | 229 |
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Sesame paste
| Valid |
LS/T 3220-2017
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| LS/T 3220-1996 | English | 199 |
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Sesame Paste
| Obsolete |
LS/T 3220-1996
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PDF similar to LST3220-2017
Basic data | Standard ID | LS/T 3220-2017 (LS/T3220-2017) | | Description (Translated English) | Sesame paste | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | X10 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,132 | | Date of Issue | 2017-10-27 | | Date of Implementation | 2017-12-20 | | Older Standard (superseded by this standard) | LS/T 3220-1996 | | Regulation (derived from) | State-Grain-Communication (2017) 6; Industry Standard Filing Announcement 2017 No. 12 (Total No. 216) | | Issuing agency(ies) | National Grain Administration | LST3220-2017: Sesame paste---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.
Sesame paste
ICS 67.040
X10
People's Republic of China food industry standard
Replace LS/T 3220-1996
Tahini
Released on.2017-10-27
2017-12-20 implementation
National Food Bureau released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces LS/T 3220-1996 "Tahini". This standard is compared with LS/T 3220-1996, except for editorial changes.
The technical changes are as follows.
--- Removed the terms and definitions of mixed sesame paste, mixed sesame seed paste and solid sesame paste;
--- The definition of the terminology of sesame and sesame seeds was modified, and the terms and definitions of sensory, fineness and sand content were added;
--- Combine the sensory and physical and chemical indicators of the original standard into quality indicators;
--- Sesame sauce and sesame paste revised the acid value index requirements, increasing the peroxide value index requirements;
--- Revise the health indicators in the original standard as food safety indicators;
--- Added Appendix A and Appendix B.
This standard was proposed by the National Grain Administration.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted. National Food Bureau Science Research Institute, Shanghai Fuwei Township Oil and Fat Food Co., Ltd., China Food Products Marketing Co., Ltd.
Tianjin Dahua Oil & Fat Co., Ltd., Xi'an Baohua Condiment Co., Ltd.
The main drafters of this standard. Xue Yalin, Zhu Lin, Chen Yuhong, Liu Jiantao, Zhou Weimin, Zhu Yihua, Zhang Yan, Song Gaoxiang, Zhang Dong.
The previous versions of the standards replaced by this standard are.
---LS/T 3220-1996.
Tahini
1 Scope
This standard specifies the terms and definitions of sesame paste, quality requirements, inspection methods, inspection rules, label identification, packaging, storage and transportation.
Claim.
This standard applies to edible products sesame paste.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 packaging storage and transportation icon
GB 2716 Edible vegetable oil hygiene standard
GB 2718 Food Safety National Standard Brewing Sauce
GB 2760 food safety national standard food additive use standard
GB 2761 National Food Safety Standard for Mycotoxins in Foods
GB 2762 National Standard for Food Safety
GB 2763 National Food Safety Standard Maximum residue limits for pesticides in foods
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.6 Food safety national standard Determination of fat in food
GB 5009.168 Determination of fatty acids in foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 8233 sesame oil
GB/T 11761 Sesame
GB 19300-2014 National Standard for Food Safety Nuts and Seeds
GB/T 22165 nuts roasted seeds and nuts food general rules
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
GB 29921 National Food Safety Standards for Limits of Pathogenic Bacteria in Foods
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
A product made by using sesame (Sesamumindicum) as a raw material, after removing impurities, washing and roasting, and using a grinding process.
Note. Among them, the products made after peeling all the sesame seeds are also called sesame seeds.
3.2
Fineness
The overall thickness of the sesame paste granules. The mass fraction (%) of the sample taken by the material passing through the sieve layer under the specified conditions.
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