GB 1903.22-2016Food Safety National Standard Food Nutrition Enhancers -- Se-enriched edible fungi powder (English PDF)

2.1 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Pale yellow to yellow-brown color Status powder Smell and taste with natural mushroom flavor and taste, odor-free Proper amount of sample is placed in a clean, dry glass dish colorless, natural to light, and the color observed state, and olfactory (product) which taste

2.2 Physical and Chemical Indicators

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

Table 2. Physical and chemical indicators

Item Index Test Method Total selenium (Se)/(mg/kg) 180 ~ 400 GB 5009.93 Selenium organic selenium total mass percentage, w /% >= 98 Appendix A A.2 Water, w /% <= 8 GB 5009.3 Protein, w /% >= 14 GB 5009.5 Arsenic (As)/(mg/kg) <= 1.0 GB 5009.76 Lead (Pb)/(mg/kg) <= 2.0 GB 5009.75 or GB 5009.12 Total mercury (Hg)/(mg/kg) <= 0.2 GB 5009.17 BHC/(mg/kg) <= 0.2 GB/T 5009.19 DDT/(mg/kg) <= 0.1 GB/T 5009.19 Methamidophos/(mg/kg) <= 0.05 GB/T 5009.103 Note. Fresh mushroom before milling should comply with GB 2762 and GB 2763's.

2.3 Microbiological

Microbiological to comply with Table 3.