GB 31639-2023National food safety standard - Strain preparation for food processing (English PDF)

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Issued by

NHC; SAMR

Level / Type

National · Mandatory

Issue date

September 6, 2023

Implementation date

September 6, 2024

Scope

GB 31639-2023 (National food safety standard - Strain preparation for food processing) is available as an English-translated PDF.

GB 31639-2023 — This standard applies to strain preparations for food processing, including strain preparations used for food fermentation or added as raw materials to food. It is not applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology.

Document preview — GB 31639-2023

National Standard of the People's Republic of China

Issued by: NHC; SAMR

Foreword3
1 Scope4
2 Terms and definitions4
3 Technical requirements4
4 Labels5

1 Scope

This standard applies to strain preparations for food processing, including strain preparations used for food fermentation or added as raw materials to food. It is not applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology.

2 Terms and definitions

2.1 Strain preparations for food processing

Food raw material preparations produced from one or more live microorganisms (including bacteria, filamentous fungi, yeast) that can be used in food, through fermentation, enrichment, emulsification or non-emulsification, drying or not drying, mixing or not mixing, packaging and other processes.

3 Technical requirements

3.1 Raw material requirements

3.1.1 Strains

It shall comply with the regulations, announcements, and relevant provisions issued by the health administrative department of the State Council.

3.1.2 Other raw materials

The raw materials added during the fermentation and preparation process of strains shall comply with corresponding standards and relevant regulations.

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 — all pages — is available in the English PDF.

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