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SN/T 2360.12-2009: Rules for the inspection of food additives for import and export. Part 12: Enzyme preparations
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| SN/T 2360.12-2009 | English | 549 |
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Rules for the inspection of food additives for import and export. Part 12: Enzyme preparations
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SN/T 2360.12-2009
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Basic data | Standard ID | SN/T 2360.12-2009 (SN/T2360.12-2009) | | Description (Translated English) | Rules for the inspection of food additives for import and export. Part 12: Enzyme preparations | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X40 | | Word Count Estimation | 21,252 | | Date of Issue | 2009-09-02 | | Date of Implementation | 2010-03-16 | | Quoted Standard | GB 8274-1987; GB 8275-1987; GB 8276-2006; GB/T 20370-2006; GB 20713-2006; QB 1502-1992; QB 2526-2001; QB 2525-2001; QB 2583-2003; SN/T 2360.1-2009 | | Regulation (derived from) | Entry-Exit Inspection and Quarantine circular industry standards (2009. 09. 02) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the import and export of food additives (enzymes) technical requirements, sampling, testing, evaluation of results, integrated assessment and disposal and the principles of reinspection. This standard applies to import and export of food additives (enzymes) supervision and inspection. | SN/T 2360.12-2009: Rules for the inspection of food additives for import and export. Part 12: Enzyme preparations
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Rules for the inspection of food additives for import and export.Part 12. Enzyme preparations
Exit inspection and quarantine industry standard book People's Republic of China
Import and export inspection of food additives
Part 12. Enzyme
Posted 2009-09-02
2010-03-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
SN/T 2360 to GB 2760-2007 "food additives health standards" and after 2006 additions to food additives
Objects, according to China's existing food additives national standards, industry standards, and the FAO/WHO JECFA, US, EU and Japan
Food additive standards, with laws and regulations related to the development of our country and other international food additive.
SN/T 2360 "for the inspection of import and export food additives," consists of the following components.
--- Part 1. General;
--- Part 2. acidity regulator;
--- Part 3. anti-caking agent;
--- Part 4. defoamers;
--- Part 5. antioxidants;
--- Part 6. bleach;
--- Part 7. leavening agent;
--- Part 8. candy gum base agent in substance;
--- Part 9. colorants;
--- Part 10. color fixative;
--- Part 11. emulsifier;
--- Part 12. enzymes;
--- Part 13. flavor enhancers;
--- Part 14. flour treatment agent;
--- Part 15. Coating agent;
--- Part 16. water retention agent;
--- Part 17. Nutrition Enhancer;
--- Part 18. preservatives;
--- Part 19. stability and coagulant;
--- Part 20. sweeteners;
--- Part 21. thickener;
--- Part 22. spice flavors;
--- Part 23. Compound food additives;
--- Part 24. Specific use of food additives;
--- Part 25. Food processing aids.
This section is SN/T 2360 Part 12.
This section of the Appendix A, Appendix B, Appendix C are informative appendices.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
This section was drafted by. People's Republic of China Shandong Entry-Exit Inspection and Quarantine of Zhejiang People's Republic of China
Bureau, People's Republic of China Anhui Entry-Exit Inspection and Quarantine of Guangxi People's Republic of China.
The main drafters of this section. Wang Manxia, Zhaohua Mei Cai hair, Mu Zhichun, Alvin Liu, Xiao Ping, Michael.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Import and export inspection of food additives
Part 12. Enzyme
1 Scope
This section SN/T 2360 provisions of the import and export of food additives (enzymes) technical requirements, sampling, testing, results of evaluation, comprehensive
Assessment and disposal and the principles of the reinspection.
Inspection applies to the import and export of food additives (enzymes) of this section.
2 Normative references
The following documents contain provisions which, through reference SN/T 2360 and become part of the provisions of this section. For dated references,
All subsequent amendments (not including errata content) or revisions do not apply to this section, however, encourage the agreement on this section
Whether the parties can study the latest versions of these documents. For undated reference documents, the latest versions apply to this section.
GB 8274-1987 food additive preparation of immobilized glucose isomerase
GB 8275-87 food additives α- amylase enzyme
GB 8276-2006 Food Additives glucoamylase preparations
GB/T 20370-2006 biocatalyst enzyme classification guidelines
GB 20713-2006 α- acetolactate decarboxylase food additive formulation
QB1502-1992 pectinase preparation of food additives
QB2525-2001 food additives α- glucosidase turn glucose
QB2526-2001 food additives fungal α- amylase
QB2583-2003 cellulase preparation
SN/T 2360.1-2009 import and export inspection of food additives - Part 1. General
Import and export commodity approach reinspection (State Administration of Quality Supervision, Inspection and Quarantine Order [2005] No. 77)
FAO/WHO JECFA's food additive standards
FCC, 2004 the US Food Chemicals Codex
3 Terms, definitions
The following terms and definitions apply to this part of the SN/T 2360's.
3.1
Extracted directly from the edible or non-edible parts of animals or plants, or from conventional or genetically modified microorganisms (including but not limited to, fine
Bacteria, actinomycetes, fungi) fermentation extract obtained, used in food processing, with special catalytic capabilities of biological products. Enzyme preparations containing a certain
Active enzyme (in some cases two or more) and other intentional addition of complex components, such as water, salt, sugar, sorbitol, dextrin, cellulose,
Additives and other suitable ingredients, may contain further ingredients from the source material (animals, plants or microorganisms) from the production process and
The mixture, such as fermentation residues mash. Enzymes can be formulated into a liquid, semi-liquid or dry product, certain enzymes will be made fixed
Of the product. Color enzyme may range from nearly colorless to dark brown.
4 approved the use of the enzyme preparation
4.1 require the use of an amount of varieties
Approved the use of the enzyme preparation are shown in Table 1.
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