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SN/T 2360.7-2009: Rules for inspection of food additives for import and export. Part 7: Bulking agents
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 2360.7-2009 | English | 339 |
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Rules for inspection of food additives for import and export. Part 7: Bulking agents
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SN/T 2360.7-2009
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Basic data | Standard ID | SN/T 2360.7-2009 (SN/T2360.7-2009) | | Description (Translated English) | Rules for inspection of food additives for import and export. Part 7: Bulking agents | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X40 | | Word Count Estimation | 13,147 | | Date of Issue | 2009-09-02 | | Date of Implementation | 2010-03-16 | | Quoted Standard | GB 1887-2007; GB 1888-2008; GB 1889-2004; GB 1895-2004; GB 1898-2007; HG 2917-1999; SN/T 2360.1-2009; FCC 2004; 94/45/EC, 2008/84/EC; JSSFA, 2007 | | 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 (leavening agent) the 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 (leavening agent) supervision and inspection. | SN/T 2360.7-2009: Rules for inspection of food additives for import and export. Part 7: Bulking agents
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Rules for inspection of food additives for import and export.Part 7. Bulking agents
Exit inspection and quarantine industry standard book People's Republic of China
Import and export inspection of food additives
Part 7. leavening agent
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. food spice flavors;
--- Part 23. Compound food additives;
--- Part 24. Specific use of food additives;
--- Part 25. Food processing aids.
This section is part 7 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 Guangdong Entry Inspection and Quarantine Bureau, Shenzhen People's Republic of China Entry-Exit Inspection and
Quarantine Bureau.
The main drafters of this section. Yi Rong, Zhong Huaining, Chenwen Rui, Zhaihui Bin, Zhang group, Anlei.
The first part of the Department of Inspection and Quarantine issued by industry standards.
Import and export inspection of food additives
Part 7. leavening agent
1 Scope
This section SN/T 2360 provisions of the import and export of food additives (leavening agent) 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 (leavening agent) 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 1887-2007 food additive sodium bicarbonate
GB 1888-2008 food additive ammonium bicarbonate
GB 1889-2004 food additive calcium hydrogen phosphate
GB 1895-2004 food additive potassium aluminum sulfate
GB 1898-2007 food additive calcium carbonate
HG2917-1999 food additive aluminum ammonium sulfate
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)
The Ministry of Health Decree 2007 (8)
FAO/WHO JECFA's food additive standards
FCC, 2004 the US Food Chemicals Codex
95/45/EC, 2008/84/EC European Directive on Food Additives
JSSFA, 2007 Japan Food Additives Kimisada book
3 Terms and Definitions
The following terms and definitions apply to this part of the SN/T 2360's.
In the food processing added, enables the product to initiate the formation of dense porous organization, so that the article has a bulky, soft or crispy
substance.
4 of leavening agent approved for use
4.1 require the use of an amount of varieties
Potassium hydrogen tartrate, diammonium phosphate, calcium hydrogenphosphate, calcium carbonate (calcium carbonate).
4.2 according to production needs appropriate to use varieties
Ammonium aluminum sulfate (ammonium alum), aluminum potassium sulfate (potassium alum), sodium aluminum phosphate acidic, ammonium bicarbonate, sodium bicarbonate.
Technical requirements 5 leavening agent
See Appendix A.
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