Skip to product information
1 of 4

PayPal, credit cards. Download editable-PDF & invoice in 1 second!

GB 10146-2015 English PDF (GB10146-2015)

GB 10146-2015 English PDF (GB10146-2015)

Regular price $80.00 USD
Regular price Sale price $80.00 USD
Sale Sold out
Shipping calculated at checkout.
Quotation: In 1-minute, 24-hr self-service. Click here GB 10146-2015 to get it for Purchase Approval, Bank TT...

GB 10146-2015: National Food Safety Standard -- Edible animal fats

This Standard applies to edible animal fats, including only edible lard, beef tallow, mutton fat, chicken fat, and duck fat.
GB 10146-2015
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
National food safety standard - Edible animal fats
ISSUED ON. NOVEMBER 13, 2015
IMPLEMENTED ON. NOVEMBER 13, 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 Other ... 5
Foreword
This Standard replaces GB 10146-2005 ?€?Hygienic standard for edible animal fats?€?.
As compared with GB 10146-2005, the main changes of this Standard are as follows.
- CHANGE the standard?€?s name to ?€?National food safety standard - Edible animal fats?€?;
- MODIFY the scope;
- ADD terms and definitions;
- MODIFY the sensory requirements;
- MODIFY the physicochemical indexes;
- ADD the limit for residue of veterinary drug;
- ADD the requirement for use of nutritional fortification substances;
- ADD the requirement for label identification.
National food safety standard - Edible animal fats
1 Scope
This Standard applies to edible animal fats, including only edible lard, beef tallow, mutton fat, chicken fat, and duck fat.
2 Terms and definitions
2.1 Edible animal fats
Edible lard, beef tallow, mutton fat, chicken fat, and duck fat refined from the suet, fat, omentum, or the pure adipose tissue attached to the internal organs of live pigs, cattle, sheep, chickens, and ducks which have been quarantined and inspected qualified by the animal health supervision agency.
3 Technical requirements
3.1 Raw material requirements
Raw materials shall comply with the corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with the provisions of Table 1. Table 1 -- Sensory requirements
3.3 Physicochemical indexes
Physicochemical indexes shall meet the requirements of Table 2.

View full details