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GB 14932-2016Hygienic standard for edible soybean meal (English PDF)

食品安全国家标准食品加工用粕类

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Issued by

National Health and Family Planning Commission People's Republic of China

Level / Type

National · Mandatory

Issue date

December 23, 2016

Implementation date

June 23, 2017

Scope

GB 14932-2016 is the English-translated version of 食品安全国家标准食品加工用粕类.

GB 14932-2016 — This standard applies to food processing applications Polei products. This standard does not apply to rapeseed meal and cottonseed meal.

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Document preview — GB 14932-2016

National Standard of the People's Republic of China

Classification: C 53
Replacing: GB 14932.1-2003

Issued by: National Health and Family Planning Commission People's Republic of China

Foreword
1 Scope
2 Terms and definitions
2.1 Feed meal for food processing
3 Technical requirements
3.1 Requirements for raw materials
3.2 Sensory requirements
3.3 Physical indicators
3.4 Limits of contaminants and mycotoxins Limited
3.5 Food Additives
4 Other

Foreword

This standard replaces GB 14932.1-2003 "edible soybean meal hygiene standards." this standard compared with GB 14932.1-2003, the main changes are as follows.

--- Standard name was changed to "national food safety standards of food processing feed meal";

--- Modify the scope;

--- Increasing the terms and definitions;

--- Modify the sensory indicators;

--- Modify the physical and chemical properties;

--- Modify the requirements identified.

National Food Safety Standard Food processing feed meal

1 Scope

This standard applies to food processing applications Polei products.

This standard does not apply to rapeseed meal and cottonseed meal.

2 Terms and definitions

2.1 Feed meal for food processing

In legumes, grains, nuts and seeds as the main raw material, the removal (or extracted) fats or starch prepared as raw materials for food processing the protein-containing substance. Which mainly include soybean meal, pea meal, silkworm soybean meal, wheat meal, corn meal, rice meal, walnut meal, almond meal, Peanut meal and other products.

3 Technical requirements

3.1 Requirements for raw materials

Raw materials shall comply with relevant product standards and regulations.

3.2 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods with all types of food processing color should color meal Taste, smell has various types of food processing meal should taste and odor, no musty, no odor status Pie or loose flake, powder or granular, free of normal vision visible foreign iso Foreign bodies and metal objects Take the right amount of sample is placed in a clean white plate (porcelain Tray or similar container), the concept of natural light Color and state police. Smell it, with warm After tasting mouthwash taste

3.3 Physical indicators

Physical and chemical indicators should be consistent with the provisions of Table 2.

Table 2. Physical and chemical indicators

Item Index Test Method Residual solvents a/(mg/kg) <= 500 GB 5009.262 it applies only to the use of a solvent extraction process of the product

3.4 Limits of contaminants and mycotoxins Limited

3.4.1 Limits of contaminants should be consistent with the provisions of GB 2762, in which beans meal products should comply with the provisions of GB 2762 in legumes, cereal meal production Products should comply with GB 2762 in grain and its products, nuts and seeds meal products should comply with GB 2762 in seeds and nuts category.

3.4.2 Limits of Mycotoxins should comply with GB 2761, in which beans meal products should comply with the provisions of GB 2761 in legumes, cereal meal Products should comply with GB 2761 in grain and its products, nuts and seeds meal products should comply with the GB 2761 Nuts and seeds of Provisions.

3.5 Food Additives

The use of food additives shall comply with the provisions of GB 2760.

4 Other

Product labels should identify the product production process (solvent extraction process or a pressing process, etc.).

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

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