GB 30616-2020National food safety standard - Food flavor (English PDF)

Foreword

This Standard replaces GB 30616-2014 "National food safety standard - Food

flavor".

Compared with GB 30616-2014, the main changes of this Standard are as

follows.

- Modify the definitions of food flavor, heat-processed spice for food, food

flavor auxiliary materials, liquid flavor, and emulsified flavor;

- ADD the definition of food spice;

- Modify the terms and definitions of reference sample, slurry (paste) flavor,

and mixed powder flavor;

- Modify the term of capsule-type powder flavor;

- Modify "3.1 Raw material requirements";

- Modify inspection methods for aroma, moisture, peroxide value, granularity,

stability of 1000-fold dilution, heavy metal content, and arsenic content;

- Modify "4 Label";

- ADD Appendix A "Raw material and process requirements for heat-

processed spices for food" and Appendix D "Quality specification of food

flavor auxiliary material - sucrose acetate isobutyrate";

- Modify the list of auxiliary materials permitted in food flavor in Appendix B.

a) ADD the INS coding of gelatin in Table B.1;

b) ADD triacetin, triethyl citrate and isopropyl alcohol in Table B.1;

c) ADD CNS coding of sodium ethyl p-hydroxy benzoate and DL-tartaric

acid in Table B.2;

d) ADD the footnote of rosemary extract in Table B.2;

e) ADD the CNS coding and INS coding of DL-malic acid in Table B.2;

f) ADD the INS coding of sodium DL-malate in Table B.2;

g) Delete beet red, sorghum red, orange yellow, natural carotene, xylitol,

mogroside, and erythritol from Table B.2.

National food safety standard - Food flavor

1 Scope

This Standard applies to food flavor.

2 Terms and definitions

The following terms and definitions apply to this document.

3 Technical requirements

4 Label

It shall be labelled in accordance with GB 29924 "National Standard of Food

Safety - General rule of designation of food additives". For liquid flavors whose

relative density and refractive index cannot be detected because they contain

heat-processed spices for food,

5 Other

According to process requirements, the colorants, sweeteners and caffeine

allowed in GB 2760 "National Food Safety Standard - Food Additive Usage

Standard" can be used in food flavors.

Appendix A

Raw material and process requirements for heat-processed spices for

food

A.1 Raw materials of heat-processed spices for food

The raw materials of heat-processed spices for food include protein nitrogen

sources, reducing sugar sources, fat or fatty acid sources, and other raw and

auxiliary materials that are allowed to be used during thermal processing.

A.1.1 Protein nitrogen sources

A.1.1.1 Protein nitrogen includes foods (livestock, poultry, eggs, dairy products,

aquatic products, grains, beans, fruits and vegetables, yeast) and their extracts.

A.1.1.2 The above hydrolysate, autolyzed yeast/yeast extract, peptides, amino

acids and/or their salts.

A.1.2 Reducing sugar sources

A.1.2.1 Foods containing carbohydrates (cereals, beans, fruits and vegetables)

and their extracts.

A.1.2.2 Single, double and polysaccharides (sugar, dextrin, starch, edible gum).

A.1.2.3 The above hydrolysate.

A.1.3 Fat or fatty acid sources

A.1.3.1 Foods containing edible fats and oils.

A.1.3.2 Edible fats and oils from plants and animals.

A.1.3.3 Trans-esterified and/or fractionated fats and oils.

A.1.3.4 The above hydrolysate.

A.1.4 Other raw and auxiliary materials allowed to be used during thermal

processing

A.2 Process requirements for heat-processed spices for food

The heat-processed spices for food are processed from the raw materials of

the heat-processed spices for food. The processed raw materials must contain

at least one raw material listed in A.1.1 and one listed in A.1.2; shall meet the

following requirements.

A.2.1 The processing temperature shall not exceed 180 °C.

A.2.2 The processing time at 180 °C shall not exceed 15 min. When the

processing temperature is lowered, the processing time can be extended

accordingly. For every 10 °C reduction in processing temperature, the

processing time can be doubled. For example, when the processing

temperature is 170 °C, the processing time shall not exceed 30 min; when the

processing temperature is 160 °C, the processing time shall not exceed 60 min;

and so on. The longest reaction time shall be controlled within 12 h.

A.2.3 The pH during processing shall not exceed 8.0.

A.2.4 After the thermal processing is completed, the heat-processed spices for

food must be cooled to below 70 °C before adding other food spices or food

flavor auxiliary materials to prepare flavors.

Appendix B

List of auxiliary materials permitted in food flavor

B.1 Solvents and carriers

See Table B.1 for solvents and carriers.

B.2 Other auxiliary materials

Appendix C

Inspection methods

C.1 General

When other requirements are not specified, the reagents and water used in this

Standard refer to analytical reagents and the grade 3 water specified in GB/T

6682 When other requirements are not specified, the standard solutions,

standard solutions for impurity determination, preparations and products used

in the test are all prepared in accordance with GB/T 601, GB/T 602, and GB/T

603 The solution used in the test refers to an aqueous solution when it is not

specified which solvent is used for preparation.

C.2 Verification of color and state

C.2.1 Liquid flavor and paste flavor

PLACE the sample and the reference sample respectively in a 50 mL or 100

mL small beaker of the same volume with a scale to the same scale; visually

observe whether there is any difference.

C.2.2 Solid (powder) flavor

PLACE the sample and the reference sample on a clean white paper

respectively; visually observe whether there is any difference.

C.3 Assessment of aroma

C.3.1 Preparation of test solution

According to the category of flavored product, choose one of the following

methods to prepare.

C.3.2 Method of assessment

TASTE the test solution in small sips respectively, to determine whether there

is any difference in aroma characteristics, intensity, and taste. The sample shall

conform to the reference sample of the same model. Before each tasting, it

shall rinse the mouth.

C.4 Determination of granularity

C.4.1 Emulsified flavor

C.4.1.1 Biological microscopy (arbitration method)

C.4.1.1.1 Instruments and equipment

A biological microscope larger than 600 times.

C.4.1.1.2 Determination method

TAKE a small amount of uniformly stirred sample and place it on the glass slide;

DRIP an appropriate amount of water; USE a cover glass to gently press the

sample to form a thin layer. USE a microscope to observe.

C.4.1.2 Granularity analyzer method

C.4.1.2.1 Instruments and equipment

Laser granularity analyzer, equipped with a wet dispersion unit.

C.4.1.2.2 Determination method

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