GB 2721-2015 PDF English
US$70.00 · In stock · Download in 9 secondsGB 2721-2015: National Food Safety Standard -- Edible Salt Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 2721: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 2721-2015 | English | 70 |
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National Food Safety Standard -- Edible Salt
| Valid |
| GB 2721-2003 | English | 239 |
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3 days
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Hygienic standard for food grade salt
| Obsolete |
| GB 2721-1996 | English | 199 |
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2 days
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Hygienic standard for salt
| Obsolete |
| GB 2721-1981 | English | RFQ |
ASK
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3 days
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Hygienic standard for table salt
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 2721-2015
GB 2721-2015: National Food Safety Standard -- Edible Salt---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB2721-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Edible Salt
Issued on. SEPTEMBER 22, 2015
Implemented on. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of the PRC
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and Definitions... 4
3 Technical Requirements... 4
4 Others... 5
Foreword
This Standard replaced GB 2721-2003 Hygienic Standard for Food Grade Salt, and
No. 1 Amendment.
Compared with GB 2721-2003, this Standard mainly has the following changes.
--- Modify the standard name into “National Food Safety Standard. Edible Salt”;
--- Modify the scope;
--- Add the terms and definitions;
--- Modify the sensory requirements;
--- Modify the physicochemical index;
--- Add the label requirements.
National Food Safety Standard. Edible Salt
1 Scope
This Standard is applicable to the edible salt.
2 Terms and Definitions
2.1 Edible salt
The edible salt with major ingredient of sodium chloride.
2.2 Refined salt
Edible salt with brine or salt as the raw materials; produced through vacuum
evaporated salt making process, mechanical thermo-compression evaporated salt
making process, or crushing, washing and drying process.
2.3 Crushed and washed salt
Edible salt with sea salt, lake salt or rock salt as the raw materials; produced through
crushing, washing process.
2.5 Low-sodium salt
Edible salt with one or several salts among refined salt, crushed and washing salt and
solar salt as the raw materials, adding the nation allowed food addictives (such as
potassium chloride, and etc.) to reduce the concentration of sodium; produced
through processing.
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall conform to corresponding food standards and relevant
regulations.
3.3 Physicochemical index
The physicochemical index shall conform to the provisions of Table 2.
3.4 Maximum residue limits of contaminants
The maximum residue limits of contaminants shall conform to the provisions of GB
2762.
4 Others
The low-sodium salt product label shall be marked with the potassium content, and be
clearly marked “high temperature workers, heavy physical labor intensity workers,
patients with renal dysfunction,
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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