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GB 2719-2018 PDF English

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GB 2719-2018: National food safety standard -- Vinegar
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GB 2719: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 2719-201870 Add to Cart Auto, 9 seconds. National food safety standard -- Vinegar Valid
GB 2719-2003279 Add to Cart 3 days Hygienic standard for vinegar Obsolete
GB 2719-1996199 Add to Cart 2 days Hygienic standard of vinegar Obsolete
GB 2719-1981RFQ ASK 3 days Hygienic standard for vinegar Obsolete

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GB 2719-2018: National food safety standard -- Vinegar

---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/GB2719-2018
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Vinegar Issued on: JUNE 21, 2018 Implemented on: DECEMBER 21, 2019 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation.

Table of Contents

Foreword... 3 1 Scope... 4 2 Terms and Definitions... 4 3 Technical Requirements... 4 4 Others... 6

Foreword

This Standard serves as a replacement of GB 2719-2003 Hygienic Standard for Vinegar, and No. 1 modification list. In comparison with GB 2719-2003, this Standard has the following main changes. ---The name of this Standard is modified into “National Food Safety Standard - Vinegar”; ---The scope is modified; ---The terms and definitions are modified; ---The physical and chemical indexes are modified; ---The microbial limit is modified. National Food Safety Standard – Vinegar

1 Scope

This Standard is applicable to vinegar.

2 Terms and Definitions

2.1 Vinegar Vinegar refers to liquid acidic condiment, which is produced through microbial fermentation and brewing of various materials that contain starch and sugar, and edible alcohol, which are independently or jointly used. 2.1.1 Sweet vinegar Sweet vinegar refers to vinegar, which is produced through microbial fermentation of cereals, such as glutinous rice and rice, and alcohol or edible alcohol, which are independently or jointly used, and the adding of ingredients, for example, sugar.

3 Technical Requirements

3.1 Requirement of Raw Materials Raw materials shall comply with corresponding food standards and relevant stipulations. 3.2 Sensory Requirements Sensory requirements shall comply with the stipulation in Table 1. Table 1 -- Sensory Requirements ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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