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GB/T 18738-2025: General quality requirements for soy milk powder
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB/T 18738-2025	English	179	Add to Cart	3 days [Need to translate]	General quality requirements for soy milk powder
GB/T 18738-2006	English	239	Add to Cart	3 days [Need to translate]	Instant soy milk powder and soy milk with dairy product powder
GB/T 18738-2002	English	319	Add to Cart	3 days [Need to translate]	High protein instant soybean powder

GB/T 18738-2025: General quality requirements for soy milk powder

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ICS 67.060 CCSX11 National Standards of the People's Republic of China Replaces GB/T 18738-2006 General Rules for the Quality of Soy Milk Powder Published on 2025-12-02 Implemented on July 1, 2026 State Administration for Market Regulation The State Administration for Standardization issued a statement.

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents". Drafting. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies, and food safety standards. document. This document replaces GB/T 18738-2006 "Instant Soy Powder and Soy Milk Powder". Compared with GB/T 18738-2006, the main differences are structural adjustments and... Aside from editorial changes, the main technical changes are as follows. a) The scope has been changed (see Chapter 1, Chapter 1 of the.2006 edition); b) Terms and definitions have been changed (see Chapter 3, Chapter 3 of the.2006 edition); c) Product classifications have been changed (see Chapter 4, Chapter 4 of the.2006 edition); d) The net content deviation requirement has been removed (see 5.3 in the.2006 edition); e) The requirements for raw materials, sensory requirements, and physicochemical requirements have been changed (see 5.1–5.3, and 5.1–5.5 in the.2006 edition); f) The microbiological requirement has been removed (see 5.6 in the.2006 edition); g) The requirements for food additives and food fortifiers have been removed (see 5.7 of the.2006 edition); h) The testing method has been changed (see Chapter 6, Chapter 6 of the.2006 edition); i) The inspection rules have been changed (see Chapter 7, Chapter 7 of the.2006 edition); j) Labelling, packaging, transport and storage requirements have been changed (see Chapter 8, Chapter 8 of the.2006 edition). Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed and is under the jurisdiction of the National Technical Committee on Standardization of Food Industry (SAC/TC64). This document was drafted by. Northeast Agricultural University, Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., and VIV Food & Beverage Co., Ltd. Limited Liability Company, China Light Industry Food Industry Management Center, China Food Industry Association, Jiangsu Provincial Center for Disease Control and Prevention, Yihai Kerry Food Technology Co., Ltd. Limited Liability Company, Hangzhou Joyoung Soybean Industry Co., Ltd., Dezhou Gushen Protein Technology Co., Ltd., Tiantianai (Jiangsu) Biotechnology Co., Ltd., Heilongjiang Shandong Provincial Institute of Quality Supervision and Inspection, National Academy of Food and Strategic Reserves, Wuhan University of Light Industry, Beijing Technology and Business University, Shandong Yuwangsheng Taishi Industry Co., Ltd., Yonghe Food (China) Co., Ltd., Heilongjiang Bingquan Duoduo Health Food Co., Ltd., Heilongjiang Provincial Agricultural... Kenlongwang Food Co., Ltd., Guangdong Xianjin Health Beverage & Food Co., Ltd., Jiamusi Dongmei Soybean Food Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Jiamusi Agricultural High-tech Zone Agricultural Products Deep Processing Research Institute Co., Ltd., Shandong Tianjiu Biotechnology Co., Ltd. company. The main drafters of this document are. Wang Zhongjiang, Fan Zhijun, Liu Xingling, Wang Dongmei, Zhu Qianrang, Zheng Li, Chen Dong, Zhu Yongsheng, Wei Tao, and Wang Yongsheng. Tong Xiaofang, Wu Yuefang, Jiang Lianzhou, Ye Jin, Wang Yong, Xu Wei, Li Jian, Zhou Linyi, Liu Jun, Li Dazhi, Yang Xiaoming, Yang Yong, Li Yixun, Wang Yongkai Wang Xiaolong, Liu Ming, Li Bailiang, Li Xiujuan, Li Bo, Gao Peng, Deng Qijun, Lu Qingyan, Shao Zhiyuan, Liu Qingyu, Chen Long, Xu Yuhuan, Guo Zengwang, Song Ge Zhu Lin, Cheng Tianfu, Yu Aihua, Zeng Xiangquan, Zhang Qiuai. The release history of this document and the document it replaces is as follows. ---First published as GB/T 18738-2002 in.2002, and revised for the first time in.2006; ---This is the second revision. General Rules for the Quality of Soy Milk Powder

1 Scope

This document defines the terminology and definitions for soy milk powder, provides product classification, and specifies requirements, inspection rules, labeling, packaging, transportation, and storage. The document describes the testing method. This document applies to the production, inspection, and sale of soy milk powder.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document. GB 1352 Soybeans GB 5009.3 National Food Safety Standard - Determination of Moisture in Food GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food GB 5009.5 National Food Safety Standard - Determination of Protein in Food GB 5009.6 National Food Safety Standard - Determination of Fat in Food GB 5009.7-2016 National Food Safety Standard. Determination of Reducing Sugars in Food GB 5009.8-2023 National Food Safety Standard. Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Soy milk powder Instant soy flour Using soybeans as the main raw material (soybean content not less than 35%), with or without other ingredients, the process involves grinding, enzyme inactivation, and drying. Processed soy products. Note. Other ingredients can also be added after drying. 3.2 Pure soy milk powder Soy milk powder is made solely from soybeans. 3.3 Instantsoymilkpowder Soy milk powder made by adding other ingredients. 3.4 Modified soy milk powder is made by adding raw milk and/or milk powder (calculated as milk powder, the amount added shall not be less than 3%) and other auxiliary materials. ...