National Food Safety Standard of the P.R.C.: Food Additive Phospholipid

This standard applies to food additive phospholipid using soybean, sunflower seed, rapeseed and other vegetable oilseed materials or their processing by-products as the main raw materials, after dehydration, dedoping, decolorization, or degreasing, or using egg yolk as the main raw material after extraction and refining. It specifies the technical requirements and testing methods for the food additive phospholipid.