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GB 30616-2014 English PDF (GB30616-2014)

GB 30616-2014 English PDF (GB30616-2014)

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GB 30616-2014: National Food Safety Standard -- Food Flavor [including 2016 Modification 1]

This standard applies to flavors used for food.
GB 30616-2014
GB
National Standard
of the PEOPLE Republic of China
National Food Safety Standard
Flavors Used for Food
ISSUED ON. APRIL 29, 2014
IMPLEMENTED ON. NOVEMBER 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 Technical requirements ... 4
4 Label ... 6
5 Others ... 7
Annex A ... 8
Annex B ... 15
National Food Safety Standard
Flavors Used for Food
1??Scope
This standard applies to flavors used for food.
2??Terms??and??definitions
The following terms and definitions apply to this document.
2.1 Flavors used for food
It refers to the concentrated blended mixtures (except the preparations that only produce salty, sweet, or sour) that are composed OF spices used for food and (or) thermal-processing flavors used for food AND flavor materials used for food, and are used to add fragrance. They contain or do-not-contain flavor materials used for food. Usually they are not directly used for consumption, but used in food processing. Note 1. It shall be distinguished strictly between flavors used for food and condiments. Condiments are a category of food that can be eaten directly. Flavors used for food can be a small components of condiments.
Note 2. Flavors used for food shall be used appropriately according to production needs. 2.2 Flavor accessories used for food
It refers to the food additives and food ingredients that are needed in the production, storage, and application of flavors used for food. The added food additives (except flavor enhancers and acidity regulator) have no function in the final flavored products. 2.3 Thermal-processing flavors used for food
It refers to a kind of product or mixture that is prepared for flavor characteristics of food. It is the product made by food ingredients or food ingredient components after the food preparation is processed similar to cooking.
2.4 Samples
From the sampled samples, TAKE the samples for test.
2.5 Standard samples
The enterprise technical department and relevant departments / personnel conduct tests and flavor-evaluations to the samples. And DETERMINE them as the standard samples for testing.
2.6 Liquid flavors
It refers to the flavors that use oil or oil-soluble substances as solvents, and water or water-soluble substances as solvents. They are generally liquid at room temperature. 2.7 Emulsified flavors
The oil-in-water flavors that are produced by emulsified homogeneous.
2.8 Slurry (paste)-state flavors
All kinds of flavors that appear in slurry (paste) states.
2.9 Mixing-type powder flavors
The powder flavors of which the aroma and (or) the fragrance components are mixed with solid powder carriers.
2.10 Capsule-type powder flavors
The granular-type flavors of which the aroma and (or) the fragrance components are wrapped in solid wall materials in the form of core material.
3??Technical??requirements
3.1 Requirements for raw materials
All kinds of spices used in flavors used for food shall comply with the specifications of GB 2760 "National food safety standard ?€? Standards for uses of food additives". Edible alcohol shall comply with the specifications of GB 10343 "Edible alcohol". Vegetable oil shall comply with the specifications of GB 2716 "National food safety standard ?€? Hygienic standard for edible vegetable oil". The list of flavor materials used for food that are allowed to be used is shown in Annex A.
3.2 Sensory requirements
Sensory requirements shall comply with the specifications of Table 1.
Table 1 Sensory requirements
Items Requirements Inspection methods
Color a Standard samples that comply with the same B.1 of Annex B
thousand-fol
d dilution d
precipitation
Heavy metal
(in Pb)
content/(mg/
kg) ???
10 GB/T 5009.74
Arsenic (in
As) content
??? 3mg/kg (only SWTERMINE the inorganic arsenic content for
the flavors used for food that contain the components from
marine products, The inorganic arsenic content shall ???
1.5mg/kg)
GB/T
5009.11 or
GB/T
5009.76
Methanol
content b/%
0.2 ?€? GB/T 7917.4
Note. Relative density, refraction index, moisture, granularity, stability of stock solution, and stability of thousand-fold dilution are factory-exit inspection items. Inspection items of type inspection are all items. Both of them are conducted once a year.
a Determination of peroxide value only applies to the products of which the animal and vegetable oils content is ??? 20%.
b Determination of methanol content only applies to the products of which the edible alcohol is ??? 20%.
c Granularity of emulsified flavors only applies to the emulsified flavors used for beverages. d Stability of thousand-fold dilution only applies to the emulsified flavors used for beverages. 3.4 Microbiological indicators
Microbiological indicators shall comply with the specifications of Table 3. Table 3 Microbiological indicators
Items Liquid flavor
Emulsifie
d flavor
Slurry
(paste)
-state
flavors
Power flavor
Inspection
methods Mixing-type
Capsule-
type
Total amount of
colonies/(CFU/g or
CFU/mL)
?€? ??? 5 000 ??? 30 000 GB 4789.2
Coliform/(MPN/g or
MPN/mL) ?€? ??? 3.6 ??? 15 GB 4789.3
4??Label
It shall be labelled according to GB 29924 "National food safety standard ?€? General rule for the making of food additives". For those products containing
thermal-processing flavors used for food, the relative density and refraction index are not required to be tested. The ingredient list in their product labels shall indicate ?€?Thermal-processing flavors used for food?€?. For those products containing the components from marine products, it shall indicate ?€?This product contains the components from marine products?€? on the product label.
5??Others
According to process needs, coloring agents, sweeteners, and caffeine that are allowed in GB 2760 can be used in flavors used for food. But the variety and the added amount shall be consistent with the requirements of the final food. Annex??A
Accessories list that are allowed to be used in flavors used for food
A.1 Solvents and carriers are shown in Table A.1.
Table A.1 Solvents and carriers
NO. Chinese name of solvents and carriers
English name of solvents
and carriers CNS code INS code
1 microcrystalline cellulose microcrystalline cellulose 02.005 450i
2 phospholipid phospholipid 04.010 322
3 sucrose esters of fatty acid sucrose esters of fatty acid 10.001 473
4 mono- and diglycerides of fatty acids
mono- and diglycerides of
fatty acids 10.006 471
5 octyl and decyl glycerate octyl and decyl glycerate 10.018 ?€?
6 sodium starch octenyl succinate
sodium starch octenyl
succinate 10.030 1450
7 glycerine (glycerol) glycerine (glycerol) 15.014 422
8 propylene glycol propylene glycol 18.004 1520
9 sorbitol and sorbitol syrup sorbitol and sorbitol syrup 19.006 420i 420ii 10 D-mannitol D-mannitol 19.017 421
11 agar agar 20.001 406
12 gelatin gelatin 20.002 ?€?
13 sodium carboxy methyl sodium carboxy methyl 20.003 466
14 sodium alginate potassium alginate
sodium alginate
potassium alginate
20.004
20.005
15 pectins pectins 20.006 440
16 carrageenan carrageenan 20.007 407
17 gum arabic gum arabic 20.008 414
18 xanthan gum xanthan gum 20.009 415
19 propylene glycol alginate propylene glycol alginate 20.010 405
20 hydroxypropyl starch hydroxypropyl starch 20.014 1440
21 polydextrose polydextrose 20.022 1200
22 carob bean gum carob bean gum 20.023 410
23 beta-cyclodextrin beta-cyclodextrin 20.024 459
24 guar gum guar gum 20.025 412
25 oxidized starch oxidized starch 20.030 1404
26 methyl cellulose methyl cellulose 20.043 461
phosphate
sodium phosphatedibasic
phosphate
sodium phosphatedibasic
14 acetic acid acetic acid 01.107 260
15 hydrochloric acid hydrochloric acid 01.108 507
16 acetic acid acetic acid 01.112 ?€?
17 calcium hydroxide calcium hydroxide 01.202 526
18 potassium hydroxide potassium hydroxide 01.203 525
19 potassium carbonate potassium carbonate 01.301 501i
20 sodium carbonate sodium carbonate 01.302 500i
21 trisodium citrate trisodium citrate 01.303 331iii
22 tripotassium citrate tripotassium citrate 01.304 332ii
23 sodium sesquicarbonate sodium sesquicarbonate 01.305 500iii
24 sodium dihydrogen citrate sodium dihydrogen citrate 01.306 331i
25 potassium hydrogen potassium hydrogen 01.307 501ii
26 DL-disodium malate DL-disodium malate 01.309 ?€?
27 calcium lactate calcium lactate 01.310 327
28 sodium gluconate sodium gluconate 01.312 576
29 potassium ferrocyanide potassium ferrocyanide 02.001 536
30 silicon dioxide silicon dioxide 02.004 551
31 calcium silicate calcium silicate 02.009 552
32 polydimethyl siloxane polydimethyl siloxane 03.007 900a
33 butylated hydroxyanisole butylated hydroxyanisole 04.001 320
34 butylated hydroxytoluene butylated hydroxytoluene 04.002 321
35 propyl gallate propyl gallate 04.003 310
D-isoascorbic acid
(erythorbic acid), sodium
D-isoascorbic
D-isoascorbic acid
(erythorbic acid), sodium
D-isoascorbic
04.004
04...

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