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GB 31639-2023 English PDF (GB31639-2023)

GB 31639-2023 English PDF (GB31639-2023)

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GB 31639-2023: National food safety standard - Strain preparation for food processing
This standard applies to strain preparations for food processing, including strain preparations used for food fermentation or added as raw materials to food. It is not applicable to directly edible products and distiller and #39;s yeast, red yeast rice, etc. produced by solid-state fermentation technology.
GB 31639-2023
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
National food safety standard - Strain preparations for food
processing
ISSUED ON. SEPTEMBER 6, 2023
IMPLEMENTED ON. SEPTEMBER 6, 2024
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 Labels... 5
National food safety standard - Strain preparations for food
processing
1 Scope
This standard applies to strain preparations for food processing, including strain preparations used for food fermentation or added as raw materials to food. It is not applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology.
2 Terms and definitions
2.1 Strain preparations for food processing
Food raw material preparations produced from one or more live microorganisms (including bacteria, filamentous fungi, yeast) that can be used in food, through fermentation, enrichment, emulsification or non-emulsification, drying or not drying, mixing or not mixing, packaging and other processes.
3 Technical requirements
3.1 Raw material requirements
3.1.1 Strains
It shall comply with the regulations, announcements, and relevant provisions issued by the health administrative department of the State Council.
3.1.2 Other raw materials
The raw materials added during the fermentation and preparation process of strains shall comply with corresponding standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall comply with Table 1.
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