Chinese standards (related to): 'GB 29938-2013'
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | See Detail | Status | Google Book |
| GB 29938-2020 | English | 935 |
Add to Cart
|
0-9 seconds. Auto delivery.
|
National Food Safety Standard - General Principles for Food Spices
|
GB 29938-2020
| Valid |
GB 29938-2020
|
| GB 29938-2013 | English | 150 |
Add to Cart
|
0-9 seconds. Auto delivery.
|
Food additive -- General Rules for Flavorings
|
GB 29938-2013
| Obsolete |
GB 29938-2013
|
| Standard ID | GB 29938-2013 (GB29938-2013) | | Description (Translated English) | Food additive��General Rules for Flavorings | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 73,722 | | Drafting Organization | National Food Industry Standardization Technical Committee | | Administrative Organization | National Health & Family Planning Commission of PRC | | Regulation (derived from) | China Food & Drug Administration [2013] No. 234, November, 1, 2013 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | | Summary | This standard applies to GB 2760 allowed in the food with spices. |
GB 29938-2013: PDF in English
GB 29938-2013
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
General Principles for Food Spices
ISSUED ON. NOVEMBER 29, 2013
IMPLEMENTED ON. JUNE 1, 2014
Issued by. National Health and Family Planning Commission of the People's
Republic of China
Table of Contents
1 Scope ... 3
2 Terms and Definitions ... 3
3 Requirements ... 3
Appendix A Allowable Extraction Solvent for Food Natural Spice ... 5
Appendix B Food Natural Spice from Marine Products ... 6
Appendix C Requirements for The Content of Natural Monomeric Spice for Food ... 7
Appendix D Requirements for the Content of Food Synthetic Spice ... 8
National Food Safety Standard –
General Principles for Food Spices
1 Scope
This standard is applicable to allowable food spices in GB 2760.
2 Terms and Definitions
2.1 Food spices
Main material for food spices is able to make the food smell good and only taste salty, sweet
or sour. Food spices include natural spices, synthetic spices and fumigated spices which are
generally prepared to be food essence before flavoring; part of them may also be directly used
for flavoring.
2.2 Natural spice for food
Spicy preparation or spicy substance of specific chemical structure obtained from animals and
plants through the process of physical method, enzyme method or microbiological method. It
includes natural compound spice for food and natural monomeric spice for food.
2.2.1 Natural compound spice for food
Spicy preparation for food
Spicy preparation (composed of multiple components/multicomponent) obtained from animals
and plants through the process of physical method, enzyme method or microbiological method.
The animals and plant as source materials may be either crude or processed through
traditional food preparation procedure, including essential oil, juice essential oil, extractive,
protein hydrolysate, distillate or product through baking, heating or enzymolysis.
2.2.2 Natural monomeric spice for food
Spicy substance with specific chemical structure obtained from animals and plants
through the process of physical method, enzyme method or microbiological method. The
animals and plant as source materials may be either crude or processed through traditional food
preparation procedure.
2.3 Synthetic spice for food
Spicy substance with specific chemical structure formed through chemosynthesis.
3 Requirements
3.1 Basic requirements
Quality specification of food spices shall meet the requirements of National Food Safety
Standard or relevant standards.
Appendix A
Allowable Extraction Solvent for Food Natural Spice
Inventory of allowable extraction solvents for food natural spice are shown in Table A.1.
Table A.1 -- Inventory of Allowable Extraction Solvents for Food Natural Spice
No. Name of Solvents
1 Butane
2 Propane
3 Isobutane
4 Toluene
5 Cyclohexane
6 Hexane
7 Light petroleum
8 Methanol
9 1-Butanol
10 Acetone
11 Ethyl methyl ketone
12 Ethyl acetate
13 Diethyl ether
14 Dibutyl ether
15 Methyl tert-butylether
16 Dichloromethane
17 Carbone dioxide
Note. food or food ingredient (such as water, edible alcohol and edible animal and vegetable oil, etc.) and allowable food spice
may also be used as extraction solvent.
Appendix B
Food Natural Spice from Marine Products
Inventory of food natural spice from marine products is shown in Table B.1.
Table B.1 -- Inventory of Food Natural Spice from Marine Products
Code. Name FEMA serial number
N203 Kelp (Laminaria and kereocystis spp.) 2606
N330 Algues absolute -
N379 Katsuobushi CO2 extract -
N396 Algin (Laminaria spp. and other kelps) 2014
Appendix D
Requirements for the Content of Food Synthetic Spice
Requirements for the content of food synthetic spice is shown in Table D.1.
Table D.1 -- Requirements for the content of food synthetic spice
Code Name FEMA serial number Content (≥) Remarks
S0002 1,2,3-Propanetriol (Glycerol) 2525 95.0%
S0003 Isopropyl alcohol 2929 98%
S0004 1-Butanol(Butyl alcohol) 2178 99.5%
S0005 Isobutyl alcohol 2179 98%
S0006 1-Pentanol(Amyl alcohol) 2056 98.0%
S0007 2-Pentanol 3316 97.9%
S0008 Isoamyl alcohol 2057 98.0%
S0009 1-Penten-3-ol 3584 98%
S0010 1-Hexanol(Hexyl alcohol) 2567 96.5%
S0011 2-Hexen-1-ol 2562 95%(sum of cis-isomer and trans-isomer)
S0012 4-Hexen-1-ol 3430 96.0%
S0013 1-Heptanol(Heptyl alcohol) 2548 97.0%
S0014 1-Octanol(Octyl alcohol) 2800 98.0%
S0015 2-Octanol 2801 97.0%
S0016 1-Octen-3-ol 2805 96.0%
S0017 cis-5-Octen-1-ol 3722 90% Minor constituent. trans-5-
OCten-1-ol
S0018 1-Nonanol(Nonyl alcohol) 2789 97.0%
S0019 cis-6-Nonen-1-ol 3465 95.0%
S0020 trans-2-Nonen-1-ol 3379 95%
S0021 2,6-Nonadien-1-ol 2780 95%
S0022 1-Decanol(Decyl alcohol) 2365 98.0%
S0023 Undecyl alcohol 3097 97.0%
S0024 Lauryl alcohol(Dodecyl alcohol) 2617 97.0%
S0025 1-Hexadecanol 2554 97.0%
S0026 Fenchyl alcohol 2480 97% (C10H18O)
S0027 Leaf alcohol(cis-3-Hexen-1-ol) 2563 98.0% (cis-isomer)
S0028 Borneol 2157 97%
S0031 Isopulegol 2962 95%(sum of isomers)
S0032 Styralyl alcohol(α-Methylbenzyl alcohol) 2685 99%
S0035 Phenylpropyl alcohol 2885 98%
S0036 Rhodinol 2980 82%(total alcohol C10H20O)
Minor constituent... citronellyl acetate,
nerolyl actate and geranyl acetate
S0038 Farnesol 2478 96%(sum of isomers) -
S0039 Geraniol 2507 88% (total alcohol C10H20O)
Minor constituent. citronellyl acetate,
nerolyl actate and geranyl acetate
S0040 dl-Citronellol 2309 90%(total alcohol C10H20O)
S0043 α-Ionol 3624 99.0%
S0044 β-Ionol 3625 92%(sum of ionol and ionol isomer -- not
less than 99%)
S0045 Dihydro-β-ionol 3627 97.0%
S0046 Nerol 2770 95%(total alcohol C10H18O) -
S0047 Nerolidol 2772 97% -
S0048 Dimethyl benzyl carbinol 2393 97% -
S0049 1-Propanol(Propyl alcohol) 2928 99.0% -
S0050 3-Hexanol 3351 97.0% -
S0051 1-Hexen-3-ol 3608 98% -
S0052 2-Ethyl-1-hexanol 3151 97.0% -
S0053 2-Heptanol 3288 96.0% -
S0054 3-Octanol 3581 97.0% -
S0055 cis-3-Octen-1-ol 3467 96.0%(C8H16O, cis-iosmer)
S0056 2-Undecanol 3246 98.0% -
S0057 p,α-Dimethylbenzyl alcohol 3139 96% -
S0058 p-Isopropylbenzyl alcohol 2933 97% -
S0059 p, α, α-Trimethylbenzyl alcohol 3242 90%(containing isopropenyltoluene) -
S0060 β-Caryophyllene alcohol 4410 92% -
S0061 Estragole 2411 95% -
S0062 Tetrahydrogeraniol 2391 90%
Minor constituent. geraniol and
citronellol
S0064 1-p-Menthen-4-ol 2248 96% -
S0065 Perilla alcohol 2664 96% -
S0066 Menthol (dl-Menthol, l-Mentho) 2665 95% (sum of two isomers) -
S0067 3-(l-Menthoxy)-2-methylpropane-1,2-diol 3849 99% -
S0068 3,5,5-Trimethylcyclohexanol 3962 98% -
S0069 cis-2-Nonen-1-ol 3720 96% -
S0070
E,E-2,4-Decadien-1-ol (trans,trans-2,4-
Decadien-1-ol)
3911 92% Minor constituent.
trans,trans-2,4-
Decadien-1-ol
S0071 (E)-2-Octen-4-ol 3888 95% -
S0072 p-Menth-3-en-1-ol 3563 95% -
S0073 Menthadienol(p-mentha-1,8(10)-dien-9-ol) - 95% -
S0074 Cedrenol - 95.0% -
S0075
Dehydrolinalool ((E)-3,7-Dimethyl-1,5,7-
octatrien-3-ol)
3830 93%
Minor constituent. linanool
Linanool oxide and nerol oxide
trisulfide and propenyl tetrasulfide -- not
less than 95%)
S0815 Diallyl tetrasulfide(Diallyl polysulfide) 3533 95% -
S0816 2-(Methylthio)methyl-2-butenal 3601 99% -
S0817 3-Methylthio hexanal 3877 95.8% -
S0818 Cyclohexyl acetate 2349 98% -
S0819 o-Amino acetophenone 3906 97.0% -
S0820 2-Methyl-3-(methylthio)furan 3949 95% -
S0821 3-Mercapto-3-methyl-butyl formate 3855 95% -
S0822 3-(Methylthio)propyl acetate 3883 97% -
S0823
S-Methyl 3-
methylbutanethioate(Methylthiol
isovalerate)
3864 95% -
S0824 Methyl methanethiosulfonate - 95.0% -
S0825 Methyl 2-methythio butyrate 3708 99% -
S0826 3-(Methylthio)-1-hexyl acetate 3789 99% -
S0827 S-methyl thioacetate 3876 98% -
S0828
(5H)-5-Methyl-6,7-dihydro-
cyclopenta(b)pyrazine
3306 97% -
S0829 2-Methoxypyrazine 3302 99% -
S0830 2-,5 or 6-Methoxy-3-methyl-pyrazine 3183 97%(sum of isomers) -
S0831 2-Acetyl-3,5(or6)dimethyl pyrazine 3327 97%(sum of isomers) -
S0832 2-Acetyl 3-methyl pyrazine 3964 98% -
S0833 Tetrahydropyrrole(Pyrrolidine) 3523 95% -
S0834 2-Isobutyl pyridine 3370 97% -
S0835 2-Ethyl-4,5-dimethyloxazole 3672 99% -
S0836 Ammonium sulfide 2053 95.0% -
S0837 Ethyl 2-mercaptopropionate 3279 99% -
S0838
N-(4-Hydroxy-3-methoxybenzyl)-
nonanamide
2787 96% -
S0839 1,4-Dithiane 3831 97% -
S0840 Myrtenol 3439 95% -
S0841 Piperine 2909 97% -
S0842 2,3-Dimethylbenzofuran 3535 97% -
S0844 γ-Ionone 3175 95% -
S0845 Dihydro-Alpha-ionone 3628 99.0% -
S0846 d-Piperitone(p-menth-1-en-3-one) 2910 94% Minor constituent. menthol, menthone
S0847 Piperitenone(p-Mentha-1,4(8)-dien-3-one) 3560 95%(sum of isomers) -
S0848 l-Aspartic acid 3656 98% -......
|