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SN/T 2360.22-2009: Rules for the inspection of food additives for import and export. Part 22: Flavor substances and flavorings
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Rules for the inspection of food additives for import and export. Part 22: Flavor substances and flavorings
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SN/T 2360.22-2009
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Basic data | Standard ID | SN/T 2360.22-2009 (SN/T2360.22-2009) | | Description (Translated English) | Rules for the inspection of food additives for import and export. Part 22: Flavor substances and flavorings | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X40 | | Classification of International Standard | 67.220.20 | | Word Count Estimation | 12,182 | | Date of Issue | 2009-09-02 | | Date of Implementation | 2010-03-16 | | Quoted Standard | GB 2716-2005; GB 2760; GB 3861-1983; GB 3862-2006; GB 10343-2002; GB 12487-2004; GB/T 5009.74-2003; GB/T 5009.76-2003; GB/T 11538-2006; GB/T 11539-2008; QB/T 1505-2007; QB/T 1791-2006; QB/T 2642-2004; 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 (spices, flavor/fragrance base) sampling, testing, test results and determine the disposition of nonconforming product. This standard applies to import and export of food additives (spices, flavor/fragrance base) test. | SN/T 2360.22-2009: Rules for the inspection of food additives for import and export. Part 22: Flavor substances and flavorings
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Rules for the inspection of food additives for import and export.Part 22. Flavor substances and flavorings
Exit inspection and quarantine industry standard book People's Republic of China
Import and export inspection of food additives
Part 22. Fragrance Flavor
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 the Ministry of Health announced later additions food additive product
Target species, reference our existing national and industry standards for food additives, FAO/WHO standards for food additives, as well as the US, Japan and
EU and other countries and organizations in the food additive product standards, according to my country and internationally on food additives laws, regulations
Making.
"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. gum base agent;
--- 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. Mixed food additives;
--- Part 24. Specific use of food additives;
--- Part 25. food processing aids.
This section is Part 22 SN/T 2360's.
Appendix A of this section is an informative annex.
This section proposed and managed by the National Certification and Accreditation Administration Committee.
This section was drafted by. People's Republic of China Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai Institute of spices, People's Republic of China Jiangsu
Entry-Exit Inspection and Quarantine, Shenzhen People's Republic of China.
The main drafters of this section. Chang Liu, Xu Yi, LI Guo-ming, Jinqi Zhang, Shi Jingwen, Cao Yi, Li Qiong, Zhao Yichun, Hao Xiaojun, Wei Fang, Wang Jian,
Zhe Yang, Zhang leather, mohair Fang, Wu Shaoxi, Yuan Fang.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Import and export inspection of food additives
Part 22. Fragrance Flavor
1 Scope
This section SN/T 2360 provisions of the import and export of food additives (spices, flavor/aroma yl) sampling, testing, test results and determination
Disposal of non-conforming products.
This section applies to the import and export of food additives (spices, flavor/aroma yl) test.
2 Normative references
The following documents contain provisions which, through reference SN/T 2360 to the present, constitute provisions of this section. For dated reference documents
Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section
Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this
section.
GB 2716-2005 hygienic standard of edible vegetable oil
GB 2760 Hygienic standards for uses of food additives
GB 3861-1983 food additive vanillin
GB 3862-2006 food additives natural menthol
GB 10343-2002 consumption of alcohol
GB 12487-2004 food additives ethyl maltol
GB/T 5009.74-2003 heavy metals in food additives limit test method
Determination of GB/T 5009.76-2003 arsenic in food additives
GB/T 11538-2006 oils by capillary column gas chromatography - General method
GB/T 11539-2008 spices Packed Column Gas Chromatography common method
QB/T 1505-2007 food flavors
QB/T 1791-2006 ethyl vanillin
QB/T 2642-2004 maltol
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, [2005] 77 of Decree)
FAO/WHO JECFA's food additive standards
FCC, 2004 the US Food Chemicals Codex
3 Terms and Definitions
The following terms and definitions apply to this part of the SN/T 2360's.
3.1
Fit for human consumption with the aroma and (or) fragrance substances. The former refers to the human sense of smell can be perceived by the material, which directs human capacity
Health and taste (aroma, taste and texture of the combined effect of) substances. Generally less than 300 molecular weight, having a considerable volatile, generally not straight
Then consumption, but formulated as a food flavor for flavored products on indirect consumption. It divided into natural spices, natural identical and artificial flavoring agents
Three, natural flavors can be divided into animal and plant natural spices natural spices. The main purpose is for the deployment of spice flavor.
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