GB 29938-2013: Translated English of Chinese Standard. GB29938-2013: National Food Safety Standard - General Principles for Food Spices
https://www.chinesestandard.net, 21. j˙l. 2018 - 10 sÝur
This standard is applicable to allowable food spices in GB 2760. Main material for food spices is able to make the food smell good and only taste salty, sweet or sour. Food spices include natural spices, synthetic spices and fumigated spices which are generally prepared to be food essence before flavoring; part of them may also be directly used for flavoring.
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2-methyl 2-methylbutyrate 2-Pentanone 3-hexenoate 3-Phenylpropyl 92%(sum of cis-isomer 97%(sum of isomers 98%(according to relevant 98%(by the ester Acetaldehyde alcohol aldehyde Allyl Amyl animals and plants Anisyl anthranilate Appendix Benzaldehyde benzoate Benzyl Butyl butyrate carbinyl carbonate Chinese Pharmacopoeia cinnamate Cinnamyl cis-3-Hexenyl cis-isomer and trans-isomer Citral citronellal Citronellyl Content of Natural decanoate diethyl acetal dipropyl disulfide enzyme method Ethanethiol Food Natural Spice food spices food synthetic spice formate Furfuryl GB/T geraniol Geranyl geranyl acetate Glyceryl 5-hydroxydecanoate glyceryl acetal heptanoate hexanoate Hexyl Isoamyl isobutyrate Isopropyl isothiocyanate isovalerate ketone lactone less than 95 Linalyl Marine Products mercaptan method in Chinese method or microbiological methyl ether microbiological method Minor constituent Natural compound spice natural monomeric spice nerol octanoic acid Octyl Pentyl Phenethyl Phenyl Phenylacetaldehyde phenylacetate pinanyl propenyl propionate Propyl propyl disulfide propylene glycol acetal pyrazine relevant inspection method Rhodinyl salicylate shown in Table specified compound spice for food succinate Table D.1 terpene Terpinyl trans-2-hexenoate trisulfide valerate Vanillin