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GB 10146-2015National Food Safety Standard -- Edible animal fats (English PDF)

食品安全国家标准食用动物油脂

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Issued by

National Health and Family Planning Commission of the PRC

Level / Type

National · Mandatory

Issue date

November 13, 2015

Implementation date

November 13, 2016

Scope

GB 10146-2015 is the English-translated version of 食品安全国家标准食用动物油脂.

GB 10146-2015 — This Standard applies to edible animal fats, including only edible lard, beef tallow, mutton fat, chicken fat, and duck fat.

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Document preview — GB 10146-2015

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of the PRC

Foreword...3
1 Scope...4
2 Terms and definitions...4
3 Technical requirements...4
4 Other...5

Foreword

This Standard replaces GB 10146-2005 "Hygienic standard for edible animal

fats".

As compared with GB 10146-2005, the main changes of this Standard are as

follows.

- CHANGE the standard's name to "National food safety standard - Edible

animal fats";

- MODIFY the scope;

- ADD terms and definitions;

- MODIFY the sensory requirements;

- MODIFY the physicochemical indexes;

- ADD the limit for residue of veterinary drug;

- ADD the requirement for use of nutritional fortification substances;

- ADD the requirement for label identification.

National food safety standard - Edible animal fats

1 Scope

This Standard applies to edible animal fats, including only edible lard, beef

tallow, mutton fat, chicken fat, and duck fat.

2 Terms and definitions

2.1 Edible animal fats

Edible lard, beef tallow, mutton fat, chicken fat, and duck fat refined from the

suet, fat, omentum, or the pure adipose tissue attached to the internal organs

of live pigs, cattle, sheep, chickens, and ducks which have been quarantined

and inspected qualified by the animal health supervision agency.

3 Technical requirements

3.1 Raw material requirements

Raw materials shall comply with the corresponding food standards and relevant

regulations.

3.2 Sensory requirements

Sensory requirements shall be in accordance with the provisions of Table 1.

Table 1 -- Sensory requirements

3.3 Physicochemical indexes

Physicochemical indexes shall meet the requirements of Table 2.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.

Referenced standards

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