Notifications for China (342 notifications)

1) "2.2 Physical and chemical index Table 2 Physical and chemical index" add "GB 5009.75"in the test method for lead; 2) "A.2 Identification test A.2.1 Take 1g of the sample, mix it into 25ml of water" was modified to "A.2.1 Take 1g of the sample, add 25ml of water"; 3) "A.2 Identification test A.2.2 Take 25g of the sample, mix it into 200ml of hot water" was modified to "A.2.2 Take 25g of the sample, add 200ml of hot water"; 4) "A.2 Identification test A.2.3 Insoluble in water, soluble in ethanol and ether" was modified to "A.2.3 Insoluble in water, ethanol and ether".

This standard applies to plant peptide products for the food industry. This standard does not apply to peptides produced from rapeseed and cottonseed as protein materials.

This standard applies to cream, butter and anhydrous milkfat. This standard stipulates the terms, definitions, technical requirements, etc. of cream, butter and anhydrous milkfat.

The definition, scope of application and related technical requirements of tea substitute are stipulated in this standard.

Please find below the link for the document referred to, in notification G/SPS/N/CHN/1212.

This standard applies to the food additive uguisukagura red produced by the extraction of water and/or edible ethanol from the fruits of the blue honeysuckle (Lonicera caerulea Linn) in the Caprifoliaceae family, followed by purification, concentration and dryness. The standard specifies its quality and technical indicators and corresponding inspection methods.

This standard sets the food additive using principle, food additives varieties and categories permitted to be used and the maximum use limit or limit of residue.

This standard applies to food additives (2S, 5R)-N-[4-(2-Amino-2-oxoethyl) phenyl]-5-methyl-2-(propan-2-yl) cyclohexanecarboxamide prepared by chemical reaction of (2S, 5R)-5-methyl-2-propyl-2-cyclohexanecarboxylic acid chloride and 4-aminophenylacetic acid as raw materials.

This standard applies to food additive 6-Methyloctanal, which is obtained from 6-Methyloctanol as a raw material, performing catalytic oxidation on 2, 2, 6, 6- tetramethylpiperidine oxide as a catalyst in dichloromethane solvent, then removing the solvent and distilling under reduced pressure. This standard specifies the technical requirements and determination methods for the food additive 6-Methyloctanal.

This standard applies to food additive Sodium Methylate (Sodium Methoxide), which is prepared by reacting methanol with sodium or sodium hydroxide, the reactants being purified, methanol removal and dehydrated. It specifies the technical requirements and test methods for sodium methylate (sodium methoxide).

This standard is applicable to the food additive ε - polylysine hydrochloride obtained from controlled fermentation of Streptomyces, diastatochromogenes with the adsorption of culture solution by ion exchange resin, elution with hydrochloric acid and refinement. The technical requirements and inspection methods of ε-Polylysine hydrochloride as a food additive are mainly specified.

This standard applies to food additive starch sodium octenyl succinate using starch and octenyl succinic anhydride by esterification, also with one or some methods of enzymolysis, dextrinate, acidation, decolour and pregelatinization. It specifies the technical requirements and testing methods for the food additive starch sodium octenyl succinate.

This standard applies to food additive beta-carotene using retinyl acetate or beta-ionone as starting material by chemical synthesis. It specifies the technical requirements and testing methods for the food additive beta-carotene.

This standard applies to food additive L-Methionylglycine·HCl, which is obtained from L-methionine and glycine by condensation, crystallization, drying process. This standard specifies the technical requirements and determination methods for the food additive L-Methionylglycine·HCl.

This standard is applicable to the food additive 5-methyl-2-furanmethanethiol prepared by chemical reaction of 5-methylfurfural and thiourea as main raw materials. The technical requirements and test methods of 5-methyl-2-furomethyl mercaptan are mainly specified.

This standard applies to food additive nisin which is obtained by fermentation of Lactococcus lactis subsp. lactis. It specifies the technical requirements and test methods for nisin.

Based on document G/SPS/N/CHN/1066 notified on 16 March 2018, modifications have been mainly made to the standard framework, workshop layout design, facilities and equipment, sanitation management, production process safety control, storage and transportation, and appendix content.

This standard is applicable to edible starch.

After "Table 2 Physical and chemical indexes", the remark was added: "The solvent was 0.1 mol/L hydrochloric acid solution, and the mass concentration of the effective component in every 100 mL solution was 1 g/mL".