Notifications for China (342 notifications)

This standard is applicable to food additive gluconic acid-δ-lactone, which is prepared with sodium gluconate as raw material, dissolved, cation-exchange sodium, concentration, crystallization, centrifugation and drying. The technical requirements and testing methods of-δ-lactone for food additive were mainly defined.

This product standard applies to food additives chitin which using shrimp shell, crab shell, squid pen, sepium as raw material, obtained through decalcification, deproteinization and other processes.

This standard applies to food additive blackcurrant red which using blackcurrant fruit or pomace as the main raw material, obtained through water and/or edible alcohol extraction and refining.

This standard applies to flavorings (compounded flavors). It specifies the scope, terms and definitions, technical requirements, label and test methods for flavorings (compounded flavors).

This standard applies to food additives Annatto Extract, it include Bixins and Norbixins. The Bixins are obtained by the removal of the outer coating of the seeds of the annatto tree with one or more of solvents or cold, mildly-alkaline water and precipitate process. The Norbixins are obtained by further hydrolysed in hot alkaline solution and precipitate process. It also specifies the technical requirements and testing methods for food additives Annatto extract.

This standard is applicable to hydrogen peroxide produced by anthraquinone process, refined by rectification, resin adsorption method, ion exchange resin method or membrane separation method. It specifies the technical requirements and testing methods for food additive hydrogen peroxide.

This standard applies to food additive Monosodium L-glutamate using carbohydrates (such as starch，corn，molasses）as raw materials produced by microorganisms (corynebacterium glutamicum and so on) fermenting, extracting, neutralization, crystallization, separation and drying reaction. This standard specifies the technical requirements and testing methods for the food additive Monosodium L-glutamate.

This standard is applicable to food additive phosphoric acid or food additive phosphoric acid (wet process), sodium carbonate or sodium hydroxide, and food additive sodium hexametaphosphate obtained by melt polycondensation method. It specifies the technical requirements and testing methods for food additive sodium hexametaphosphate.

This standard is applicable to soluble soybean polysaccharide, a food additive produced by extraction and purification of soybean or soybean meal. The production materials, production process, chemical structure, technical requirements and detection methods of soluble soybean polysaccharide are mainly specified.

This standard applies to food additive phosphoric acid (by wet process) made from crude phosphoric acid by purification, solvent extraction and other refining processes. This standard specifies the technical requirements and testing methods.

This standard applies to food additives Carmine Cochineal, it include Cochineal extract that is the concentrated solution obtained after removing the alcohol (ethanol and/or methanol) from an aqueous, aqueous alcoholic or alcoholic extract of cochineal, and/or Carmines that is obtained by a hydrated aluminium chelate of in aqueous extraction of cochineal. It also specifies the technical requirements and detection methods for food additives Carmine Cochineal.

The standard applies to food additive Metatartaric acid which tartaric acid was baked at 168℃～172℃ for 3.5h or was heated to 180℃～190 ℃ then cooled food naturally additive prepared by partial tartaric acid. The content of Metatartaric acid and tartaric acid, rate of decarboxylation, residue on ignition, Substances darkened, Oxalic acid salt test, the residues of lead and arsenic were stated and the odour, colour and luster of Metatartaric acid were also stated.

This standard applies to flavouring substances and natural flavouring complexes authorized in National food safety standard of the P.R.C: Standard for Uses of Food Additives (GB 2760). The general requirements and testing methods for flavouring substances and natural flavouring complexes were amended.

This standard applies to food additive liquid ammonia produced by liquid ammonia as raw materials, and to food additives ammonia solution produced by liquid ammonia after purification. Technical requirements and testing methods for food additive ammonia solution (liquid ammonia) were mainly prescribed.

This standard applies to food additive chlorophyllin copper potassium salts using silkworm excrement or grass, lucerne, nettle, spinach and other plants as raw materias to extract chlorophyll or using chlorophyll directly, then saponifying and copper substitution reaction. The following solvents may be used for the extraction: acetone, dichloromethane, methanol, ethanol, propan-2-ol and hexane. This standard specifies the technical requirements and testing methods for the food additive chlorophyllin copper potassium salts.

This standard applies to corn color which is obtained by extractiing and concentrating corn and/or corn by-products with organic solvents.

This standard applies to food additive beta-carotene using Dunaliella Salina as raw material produced by the method of physics of extracting with d-limonene. This standard specifies the technical requirements and testing methods for the food additive beta-carotene (derived from Dunaliella Salina

This standard is applicable to food additive silicon dioxide produced either by a vapor phase hydrolysis process (hydrolysis of silane in oxygen hydrogen flame) or by precipitation process (including gelation, reaction from sodium silicate solution to acid) and specified the technical requirements and testing methods for food additive silicon dioxide.

This standard applies to food additive d-xylose using corn cob, wood and others as raw materials produced by such processes as hydrolyzing, discoloring, purifying, evaporating, crystallizing and drying reaction in the presence of sulfuric acid catalyst. This standard specifies the technical requirements and testing methods for the food additive d-xylose.

This standard stipulates the nutrition operation and management requirements for the formulation of student meal recipes, raw material procurement, processing, and cooking in primary and secondary schools.