Detail of GB 30616-2014/XG1-2016

Introduction of GB 30616-2014/XG1-2016

Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. 1 Scope This standard is applicable to food flavor. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 food flavor concentrated formulated mixture (except formulated product having only salt taste, sweet taste or acid taste) consisted of food fragrance and (or) hot-work food spices and food supplementary essence, with or without food supplementary essence. Generally, it is not used directly for consumption, but for food processing Note 1: Food essence and food seasonings shall be distinguished exactly: seasonings, a type of food, is usually eaten directly as food; Food essence can be a small part of seasonings. Note 2: Food essence should be used in an appropriate amount according to production demand. 2.2 food supplementary essence food additives and food ingredients essential for production, storage and application of food flavor. Food additives (except flavoring agent and acidness conditioner) have no function in final flavored product 2.3 food hot-work spices a product or mixture prepared for food fragrance. They are the products made of food materials by food production process like cooking 2.4 specimen specimens selected from the sample, used for testing 2.5 standard sample the standard sample confirmed to be used for inspection by the technical division of an enterprise jointly with relevant department/ personnel upon verification and fragrance assessment of the samples 2.6 liquid flavor Dissolvent flavor dissolved in oil or oil-soluble material, water or water-soluble material. Generally it exists as liquid at atmospheric temperature 2.7 emulsion flavor oil-in-water flavor prepared by emulsification and homogenizing 2.8 paste flavor flavors in forms of slurry or paste 2.9 mixed powder flavor powdery flavor which scent and (or) fragrance components are mixed with solid dust carriers 2.10 capsuled powder flavor Particle flavor which scent and (or) fragrance components are capsuled as core materials in solid walls 3 Technical requirements 3.1 Requirements on raw materials Spiceries used for food flavor shall meet the requirements of GB 2760 National food safety standard - Hygienic standards for uses of food additives; food alcohol shall meet the requirements of GB 10343 Edible alcohols; and vegetable oil shall meet the requirements of GB 2716 National food safety standard - Hygienic standards for uses of food additives. Food supplementary essence allowable to be used are listed in as Annex A. 3.2 Sensory Requirements Sensory requirements shall be consistent with those on Table 1.   Table 1 Sensory Requirements Item Requirement Inspection method Color / form a Standard sample of same model Sub-clause B.1, Annex B Scent Standard sample of same model GB/T 14454.2 Fragrance b Standard sample of same model Sub-clause B.2 a During storage, portion of product may have slight turbidness, deposition or discolorment, which has no effect on use. Color/form verification may not be conducted for emulsion flavor. b Fragrance test is not applicable to product with vegetable oil dissolvent. 3.3 Physical and chemical indexes Physical and chemical indexes shall meet the requirements of Table 2. Table 2 Physical and chemical indexes Item Liquid flavor Emulsion flavor Powdery flavor Powdery flavor Inspection method Mixed type Capsuled type Relative density (25℃/25℃ or 20℃/20℃ or 20℃/4℃) DStandard sample ±0.010 — GB/T 11540 Refraction index (25℃ or 20℃) nStandard sample±0.010 — GB/T 14454.4 Moisture /% ≤ — 20.0 15.0 GB 5009.3 and Sub-clause B.3 Peroxide value a / (g/100g) ≤ 0.5 — Sub-clause 4.2.1, GB/T 5009.37-2003 Particle size (within specialized range) — ≤2μm and evenly distributed c — ≥90.0% Sub-clause B.4 Stability of raw liquor — Not laminated — Sub-clause B.5 Stability of thousandfold diluent d — Without floating oil or deposition — Sub-clause B.6 Content of heavy metals (based on Pb) (mg/kg) ≤ 10 GB/T 5009.74 Arsenic content (As) ≤3mg/kg (only abio-arsenic content test shall be conducted for food flavor with marine product component, and its abio-arsenic content shall not be larger than 1.5mg/kg) GB/T 5009.11 or GB/T 5009.76 Methanol content b /% ≤ 0.2 — GB/T 7917.4 Note: end-of-manufacturing inspection items include relative density, refraction index, moisture, particle size, stability of raw liquor, stability of thousandfold diluent; all test items shall be inspected in type inspection one time each year. a Peroxide index test is only applicable to products with vegetable oil content ≥20%. b Methanol content test is only applicable to products with food alcohol content ≥20%. c Particle size of emulsion flavor is only adaptable to drinkable emulsion flavor. d Stability of thousandfold diluent is only adaptable to drinkable emulsion flavor. 3.4 Microbiological criteria Microbiological criteria shall meet the requirements of Table 3. Table 3 Microbiological criteria Item Liquid flavor Emulsion flavor Paste flavor Powdery flavor Inspection method Mixed type Capsuled type Aerobic bacteria count / (CFU/g or CFU/mL) - ≤5000 ≤30000 GB 4789.2 Coliform bacteria / (MPN/g or MPN/mL) - ≤3.6 ≤15 GB 4789.3 4 Labeling Products shall be labeled in accordance with National food safety standard - General rules for labelling of food additives (GB 29924); relative density and refraction index needs not be tested for products with food hot-work spices, and their ingredient list on labelling shall be indicated with "food hot-work spices". Food flavor with marine product components shall be indicated with "having marine product component" on its labelling. 5 Others As required by technology/process, colouring agent, sweetening agent and coffeine allowable in GB 2760 may be used on food flavor, and their types and doses shall be consist of those of the final foods.   Annex A Supplementary materials allowable in food flavor A.1 Dissolvents and carriers are listed in as Table A.1. Table A.1 Dissolvants and carriers SN Dissolvants and carriers CNS INS 1 microcrystalline cellulose 02.005 460i 2 phospholipid 04.010 322 3 sucrose esters of fatty acid 10.001 473 4 mono-and diglycerides of fatty acids 10.006 471 5 octyl and decyl glycerate 10.018 — 6 sodium starch octenyl succinate 10.030 1450 7 glycerine(glycerol) 15.014 422 8 propylene glycol 18.004 1520 9 sorbitol and sorbitol syrup 19.006 420i 420ii 10 D-mannitol 19.017 421 11 agar 20.001 406 12 gelatin 20.002 — 13 sodium carboxy methyl cellulose 20.003 466 14 sodium alginate potassium alginate 20.004 20.005 401 402 15 pectins 20.006 440 16 carrageenan 20.007 407 17 gum arabic 20.008 414 18 xanthan gum 20.009 415 19 propylene glycol alginate 20.010 405 20 hydroxypropyl starch 20.014 1440 21 polydextrose 20.022 1200 22 carob bean gum 20.023 410 23 beta-cyclodextrin 20.024 459 24 guar gum 20.025 412 25 oxidized starch 20.030 1404 26 methyl cellulose 20.043 461 Note: other suitable food raw materials may be used as dissolvants and carriers for food flavor. A.2 Other supplementary materials are as shown in Table A.2.   Table A.2 Other supplementary materials SN Other supplementary materials CNS INS 1 sucrose acetate isobutyrate (SAIB) — 444 2 ablmoschus manihot gum — — 3 fenugreek gum — — 4 sodium hydroxide — 524 5 DL-malic acid — — 6 potassium chloride 00.008 508 7 galactomannan 00.014 — 8 zinc sulfate 00.018 — 9 citric acid 01.101 330 10 lactic acid 01.102 270 11 L-malic acid 01.104 — 12 metatartaric acid 01.105 353 13 phosphoric acid 01.106 338 disodium dihydrogen pyrophosphate 15.008 450i tetrasodium pyrophosphate 15.004 450iii calcium dihydrogen phosphate 15.007 341i potassium dihydrogen phosphate 15.010 340i dipotassium hydrogen phosphate 15.009 340ii calcium hydrogen phosphate(dicalcium orthophosphate) 06.006 341ii tricalcium orthophosphate (calcium phosphate) 02.003 341iii tripotassium orthophosphate 01.308 340iii trisodium orthophosphate 15.001 339iii sodium polyphosphate 15.002 452i sodium tripolyphosphate 15.003 451i sodium dihydrogen phosphate 15.005 339i sodium phosphatedibasic 15.006 339ii 14 acetic acid 01.107 260 15 hydrochloric acid 01.108 507 16 acetic acid 01.112 — 17 calcium hydroxide 01.202 526 18 potassium hydroxide 01.203 525 19 potassium carbonate 01.301 501i 20 sodium carbonate 01.302 500i 21 trisodium citrate 01.303 331iii 22 tripotassium citrate 01.304 332ii 23 sodium sesquicarbonate 01.305 500iii 24 sodium dihydrogencitrate 01.306 331i 25 potassium hydrogen carbonate 01.307 501ii 26 DL-disodium malate 01.309 — 27 calcium lactate 01.310 327 28 sodium gluconate 01.312 576 29 potassium ferrocyanide 02.001 536 30 silicon dioxide 02.004 551 31 calcium silicate 02.009 552 32 polydimethyl siloxane 03.007 900a 33 butylated hydroxyanisole 04.001 320 34 butylated hydroxytoluene 04.002 321 35 propyl gallate 04.003 310 36 D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate 04.004 04.018 315 316 37 tea polyphenol (TP) 04.005 — 38 phytic acid (inositol hexaphosphoric acid) 04.006 — 39 tertiary butylhydroquinone (TBHQ) 04.007 319 40 antioxidant of glycyrrhiza 04.008 — 41 calcium ascorbate 04.009 302 42 ascorbyl palmitate 04.011 304 43 4-hexylresorcinol 04.013 586 44 ascorbic acid 04.014 300 45 sodium ascorbate 04.015 301 46 vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate) 04.016 307 47 rosemary extract 04.017 — 48 sulfur dioxide 05.001 220 potassium metabisulphite 05.002 224 sodium metabisulphite 05.003 223 sodium sulfite 05.004 221 sodium hydrogen sulfite 05.005 222 sodium hyposulfite 05.006 — 49 sodium hydrogen carbonate 06.001 500ii 50 ammonium hydrogen carbonate 06.002 503ii 51 aluminium potassium sulfate 06.004 522 52 potassium bitartarate 06.007 336 53 beet red 08.101 162 54 sorghum red 08.115 — 55 orange yellow 08.143 — 56 natural carotene 08.147 — 57 sodium caseinate 10.002 — 58 xylitan monostearate 10.007 — 59 sodium stearoyl lactylate 10.011 481i calcium stearoyl lactylate 10.009 482i 60 glycerol ester of hydrogenated rosin 10.013 — 61 polyoxyethylene xylitan monostearate 10.017 — 62 modified soybean phospholipid 10.019 — 63 propylene glycol esters of fatty acids 10.020 477 64 polyglycerol esters of fatty acids 10.022 475 65 sorbitan monolaurate 10.024 493 sorbitan monopalmitate 10.008 495 sorbitan monostearate 10.003 491 sorbitan tristearate 10.004 492 sorbitan monooleate 10.005 494 66 polyoxyethylene(20)sorbitan monolaurate 10.025 432 polyoxyethylene(20)sorbitan monopalmitate 10.026 434 polyoxyethylene(20)sorbitan monostearate 10.015 435 polyoxyethylene(20)sorbitan monooleat 10.016 433 67 acetylated mono-and diglyceride(acetic and fatty acid esters of glycerol) 10.027 472a 68 potassium stearate 10.028 470 calcium stearate 10.039 magnesium stearate 02.006 69 polyglycerol polyricinoleate(polyglycerol esters of interesterified ricinoleic acid) 10.029 476 70 lactic and fatty acid esters of glycerol 10.031 472b 71 citric and fatty acid esters of glycerol 10.032 472c 72 enzymatically decomposed soybean phospholipid 10.040 — 73 monosodium glutamate 12.001 621 74 disodium5'-guanylate 12.002 627 75 disodium5'-inosinate 12.003 631 76 disodium5'-ribonucleotide 12.004 635 77 magnesium carbonate 13.005 504i 78 calcium carbonate(light and heavy) 13.006 170i 79 shellac 14.001 904 80 potassium lactate 15.011 326 81 sodium lactate 15.012 325 82 benzoic acid, sodium benzoate 17.001 17.002 210 211 83 sorbic acid, potassium sorbate 17.003 17.004 200 202 84 dehydroacetic acid, sodium dehydroacetate 17.009(i) 17.009(ii) 265 266 85 nisin 17.019 234 86 propionic acid, sodium propionate, calcium propionate 17.029 17.006 17.005 280 281 282 87 natamysin 17.030 235 88 methyl p-hydroxy benzoate and its salts (sodium methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, sodium ethyl p-hydroxy benzoate) 17.032 17.007 219 214 215 89 calcium sulphate 18.001 516 90 calcium chloride 18.002 509 91 magnesium chloride 18.003 511 92 disodium ethylene-diamine-tetra-acetate 18.005 386 93 disodium stannous citrate 18.006 — 94 glucono delta-lactone 18.007 575 95 alpha-cyclodextrin 18.011 457 96 gamma-cyclodextrin 18.012 458 97 maltitol and maltitol syrup 19.005 965i 965ii 98 xylitol 19.007 967 99 lactitol 19.014 966 100 lo-han-kuo extract 19.015 — 101 Erythritol a 19.018 968 102 tamarind polysaccharide gum 20.011 — 103 sodium carboxy methyl starch 20.012 — 104 sodium starch phosphate 20.013 — 105 acetylated distarch phosphate 20.015 1414 106 hydroxypropyl distarch phosphate 20.016 1442 107 phosphate distarch phosphate 20.017 1413 108 chitin 20.018 — 109 linseed gum 20.020 — 110 sesbania gum 20.021 — 111 gellan gum 20.027 418 112 hydroxypropyl methyl cellulose 20.028 464 113 gleditsia sinenis lam gum 20.029 — 114 acetylated distarch adipate 20.031 1422 115 acid treated starch 20.032 1401 116 oxidized hydroxypropyl starch 20.033 — 117 distarch phosphate 20.034 1412 118 sodium polyacrylate 20.036 — 119 starch acetate 20.039 1420 120 L (+)-tartaric acid, dl-tartaric acid 01.111 334 121 diacetyl tartaric acid ester of mono (di) lcerides 10.010 472e Note: food flours are allowable to add with some food raw materials. A production strains refers to Moniliella, Trichosporonides megachiliensis and Candida lipolytica.

Contents of GB 30616-2014/XG1-2016

1 Scope 2 Terms and definitions 3 Technical requirements 4 Labeling 5 Others Annex A Supplementary materials allowable in food flavor Annex B Inspection method