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GB 19300-2014National Food Safety Standard -- Roasted nuts (English PDF)

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Issued by

National Health and Family Planning Commission of the PRC

Level / Type

National · Mandatory

Issue date

December 14, 2014

Implementation date

May 24, 2015

Scope

GB 19300-2014 (National Food Safety Standard -- Roasted nuts) is available as an English-translated PDF.

GB 19300-2014 is the Chinese standard "National Food Safety Standard -- Roasted nuts". Its scope clause reads: This Standard is applicable to the raw and cooked nuts and seeds food.

Its clauses include application scope; terms and definitions. It was issued by the National Health and Family Planning Commission of the PRC on 2014-12-14 and took effect on 2015-05-24.

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Document preview — GB 19300-2014

National Standard of the People's Republic of China

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

Foreword...3
1 Application Scope...4
2 Terms and Definitions...4
3 Classification...5
4 Technical Requirements...5
Appendix A...7
Appendix B...8

Foreword

This Standard replaces GB 19300-2013 "Hygienic standard for roasted nuts" and GB

16326-2005 "Hygienic standard for nut".

Compared with GB 19300-2003 and GB 16326-2005, the main changes of this Standard

are as follows.

-- This Standard changes the name to be "National Standard for Food Safety - Nuts

and Seeds Food";

-- Modify the scope;

-- Add terms and definitions;

-- Add classifications;

-- Modify sensory requirements;

-- Modify physiochemical indexes;

-- Add pesticide residue limit in raw dry nuts and seeds food;

-- Modify microbiological limits;

-- Add appendix.

National Standard for Food Safety

Nuts and Seeds Food

1 Application Scope

This Standard is applicable to the raw and cooked nuts and seeds food.

2 Terms and Definitions

2.1 Nuts and Seeds Food

The food that is made by nuts, seeds or its seed kernel as main raw material.

2.1.1 Nuts

Seeds of woody plants with hard shell, including walnut, chestnut, apricot pit, flat

walnut, hickory nut, pistachio, torreya, Hawaii nuts, pine nuts, etc.

2.1.2 Seeds

Seeds of plants like fellow, fruit, vegetable, oil crops, etc., including sunflower seed,

watermelon seed, pumpkin seed, peanut, broad bean, pea, soybean, etc.

2.1.3 Seed kernel

The part of nuts or seeds without shell.

2.2 Dry nuts and seeds food

The nuts and seeds food without the cooked process after the treatment of cleaning,

screening, shelling, or drying.

2.3 Cooked nuts and seeds food

The food that uses nuts, seeds or seed kernel as main raw material, with or without

adjuvant, that are roasted, fried, boiled, cooked or other cooking processes.

Remarks. The cooked nuts and seeds food are the traditional roasted nuts and seeds food.

2.4 Moldy particle

Appendix B

Sample Pretreatment Method for Acid Value and Peroxide Value Test

B.1 De-shelling

Remove the shell of nuts and seeds with shell; take the edible part; in which, for

seed-kernel with green inner-film (such as pumpkin seed, trichosanthes seed etc.), it

shall remove the green inner-film that is attached to the seed-kernel surface.

Method to remove green inner-film. spray grade-3 water onto the surface of

seed-kernel of which the shell has been removed; after 5 minutes, use hand to

twist-remove green inner-film; place the seed-kernel of which the green inner-film is

cleaned-removed INTO 50°C oven; bake for 45 minutes.

B.2 Oil extraction

Place appropriate amount of sample, after grinding, into conical flask with stopper;

add 100 mL of petroleum ether of which the boiling range is 30°C ~ 60°C; shake for 1

min; place for 12 hours; filter by funnel with anhydrous sodium sulfate; place the

filtrate on 60°C water bath; completely evaporate petroleum ether, and be ready for

usage. The amount of extracted oil shall meet the measurement requirement of GB/T

5009.37.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 8 pages — is available in the English PDF.

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