China Food Industry Standard Collection - (Food Additives Volume) (Volume 1) (Third Edition)

Author: None
Publisher:
Publish Date: 2005-06-01
Features: The "China Food Industry Standard Series" is a large-scale series of books on food standardization in China, organized by industry categories and published by China Standard Press. This series is continuously published. This volume is part of the series. The series is published in three volumes: upper, middle, and lower. This volume is a revision based on the "China Food Industry Standard Series - Food Additives Volume" published in 2002. It retains currently effective standards while adding national and industry standards for food additives issued from November 2001 to the end of March 2005. The upper volume mainly includes: Comprehensive standards for some food additives and food flavors, and Part 2: Product standards for food additives (I–VIII). The middle volume mainly includes: Product standards for food additives (IX–XX). The lower volume mainly includes: Part 3: Test method standards for food additives, Part 4: Product standards for food flavorings and food flavors, Part 5: Test method standards for food flavorings and food flavors, and Part 6: Related standards and health management measures. This volume collects 57 national standards and 22 industry standards for food additives. During the editing process, standard amendments related to the standards are attached to the relevant standards, and the basis for the amendments is listed as follows:
1. GB2760—1996 "Hygienic Standards for the Use of Food Additives" was amended according to the first amendment under the document Zhìjìjiān Biāozhǔn Hán [1999] No. 189.
2. GB14880—1994 "Hygienic Standards for the Use of Food Nutritional Fortifiers" was amended according to the first amendment under the document Jìjiān Guónghuà Hán [1996] No. 80.
3. GB1987—1986 "Citric Acid as a Food Additive" was amended according to the first amendment under the document Jìjiān Guónghuà Hán [1993] No. 151.
The attributes of the standards collected in this series are indicated in the table of contents, with years represented by four digits. Some national and industry standards were published before the standard cleanup and revision, and have not yet been revised. Therefore, the original text is retained in the main body, and readers should refer to the attributes indicated in this table of contents when using these standards (please note the attributes of standards cited in the "Referenced Standards" section of the main body). National standards converted to industry standards but not yet revised are listed with the adjusted standard numbers in the table of contents, while the main body of the standards remains unchanged.
This series is available for use by technical personnel in food production, research, and sales units, personnel in food supervision and inspection institutions at all levels, and relevant personnel in management departments. It can also serve as a reference for teachers and students in relevant majors at universities and colleges.