GB 10146-2015 English PDF

Delivery: 3 seconds. Download true-PDF + Invoice.
Get Quotation: Click GB 10146-2015 (Self-service in 1-minute)
Historical versions (Master-website): GB 10146-2015
Preview True-PDF (Reload/Scroll-down if blank)

GB 10146-2015: National Food Safety Standard -- Edible animal fats
GB 10146-2015
(National Food Safety Standard edible animal fats)
National Standards of People's Republic of China
National Food Safety Standard
Edible animal fats
Issued on. 2015-11-13
2016-11-13 implementation
People's Republic of China
National Health and Family Planning Commission released
Foreword
This standard replaces GB 10146-2005 "edible animal fats health standards."
This standard compared with GB 10146-2005, the main changes are as follows.
--- Standard name was changed to "national food safety standards edible animal fats";
--- Modify the scope;
--- Increasing the terms and definitions;
--- Modify the sensory requirements;
--- Modify the physical and chemical properties;
--- Increased veterinary drug residue limits;
--- Increased use of nutritional fortification requirements;
--- Increased labeling requirements identified.
National Food Safety Standard
Edible animal fats
1 Scope
This standard applies to edible animal fats, include only edible lard, butter, suet, chicken and duck fat.
2 Terms and definitions
2.1 edible animal fats
In the animal health supervision institution quarantine, inspection of pigs, cattle, sheep, chickens, ducks suet, meat, fat, omentum or attached to internal organs
Pure adipose tissue, refined into edible lard, butter, suet, chicken, duck fat.
3 Technical requirements
3.1 Requirements for raw materials
Food raw materials shall comply with relevant standards and regulations.
3.2 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Color has a characteristic color, white or slightly yellow, no mildew
Smell, taste has a characteristic smell, taste, smell, and other non-rancidity
No state normal vision visible foreign matter
Take the right amount of sample is placed in white porcelain dish, observed in natural light
Color and status. The sample is placed in a beaker 50mL water
Bath was heated to 50 ℃, stirring rapidly with a glass rod, smell the air
Flavor, taste their products
3.3 Physical indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Item Index Test Method
The acid value (KOH)/(mg/g) ≤ 2.5 GB 5009.229
Peroxide value/(g/100g) ≤ 0.20 GB 5009.227
MDA/(mg/100g) ≤ 0.25 GB 5009.181
3.4 Limits of contaminants
Limits of contaminants shall comply with the provisions of GB 2762.
3.5 Veterinary Drug Residue Limits
Veterinary drug residue limits should be consistent with the relevant provisions of the State and announcements.
3.6 Food additives and food nutrition fortifier
3.6.1 Use of food additives should comply with the provisions of GB 2760.
3.6.2 food nutrition enhancers should comply with the provisions of GB 14880.
4 Other
Edible animal fats should not be mixed in a single species of other fats.