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GB 17401-2014National Food Safety Standard -- Puffed food (English PDF)

食品安全国家标准膨化食品

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Issued by

National Health and Family Planning Commission of PRC

Level / Type

National · Mandatory

Issue date

December 24, 2014

Implementation date

May 24, 2015

Scope

GB 17401-2014 is the English-translated version of 食品安全国家标准膨化食品.

GB 17401-2014 — This standard applies to prepackaged puffed foods.

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Document preview — GB 17401-2014

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of PRC

Foreword...3
1 Scope...4
2 Terms and definitions...4
3 Technical requirements...4
4 Others...6

Foreword

This standard replaces some indicators in GB 17401-2003 "Hygienic standard for

puffed food" and GB/T 22699-2008 "Puffed food". For the indicators related to this

standard in GB/T 22699-2008 "Puffed food", this standard shall prevail.

Compared with GB 17401-2003, the main changes in this standard are as follows:

- CHANGE the name of the standard into "National food safety standard - Puffed

food";

- MODIFY the description of the scope;

- MODIFY the terms and definitions;

- MODIFY the raw material requirements;

- MODIFY the sensory requirements;

- MODIFY the physical and chemical indicators;

- MODIFY the microbial limits;

- MODIFY the packaging requirements.

National food safety standard - Puffed food

1 Scope

This standard applies to prepackaged puffed foods.

2 Terms and definitions

2.1 Puffed food

It is a loose or crunchy food, which is made with cereals, potatoes, beans, fruits,

vegetables or nuts and seeds as the main raw materials, through the puffing process.

2.2 Puffing

The process in which the volume of raw materials expands or the tissue becomes loose,

after being heated or the pressure difference changes.

2.3 Oil-containing puffed food

Puffed food, which is fried with edible oil or with edible oil added and/or sprayed into

the product.

2.4 Non-oil-containing puffed food

Puffed food, that does not add or spray edible oil in the product.

3 Technical requirements

3.1 Raw material requirements

Raw materials shall comply with corresponding food standards and relevant provisions.

3.2 Sensory requirements

Sensory requirements shall comply with Table 1.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 6 pages — is available in the English PDF.

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