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GB/T 18738-2025General quality requirements for soy milk powder (English PDF)

豆浆粉质量通则

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

December 2, 2025

Implementation date

July 1, 2026

Scope

GB/T 18738-2025 is the English-translated version of 豆浆粉质量通则.

GB/T 18738-2025 is the Chinese standard "General quality requirements for soy milk powder". Its scope clause reads: This document defines the terminology and definitions for soy milk powder, provides product classification, and specifies requirements, inspection rules, labeling, packaging, transportation, and storage.

The document describes the testing method. This document applies to the production, inspection, and sale of soy milk powder. Its clauses include terms and definitions.

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Document preview — GB/T 18738-2025

National Standard of the People's Republic of China

ICS: 67.060
Classification: X 11
Replacing: GB/T 18738-2006

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

1 Scope
2 Normative references
3 Terms and Definitions
3.1 Soy milk powder
3.2 Pure soy milk powder
3.3 Instantsoymilkpowder

1 Scope

This document defines the terminology and definitions for soy milk powder, provides product classification, and specifies requirements, inspection rules, labeling, packaging, transportation, and storage.

The document describes the testing method.

This document applies to the production, inspection, and sale of soy milk powder.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB 1352 Soybeans

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food

GB 5009.5 National Food Safety Standard - Determination of Protein in Food

GB 5009.6 National Food Safety Standard - Determination of Fat in Food

GB 5009.7-2016 National Food Safety Standard. Determination of Reducing Sugars in Food

GB 5009.8-2023 National Food Safety Standard. Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Soy milk powder

Instant soy flour

Using soybeans as the main raw material (soybean content not less than 35%), with or without other ingredients, the process involves grinding, enzyme inactivation, and drying.

Processed soy products.

Note. Other ingredients can also be added after drying.

3.2 Pure soy milk powder

Soy milk powder is made solely from soybeans.

3.3 Instantsoymilkpowder

Soy milk powder made by adding other ingredients.

3.4

Modified soy milk powder is made by adding raw milk and/or milk powder (calculated as milk powder, the amount added shall not be less than 3%) and other auxiliary materials.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

Cited by

Editions of GB/T 18738

Edition	Title	Revision	Status
GB/T 18738-2025	General quality requirements for soy milk powder	current edition	Current
GB/T 18738-2006	General quality requirements for soy milk powder	previous edition	Superseded

This page sells the current edition, GB/T 18738-2025. Earlier editions are listed for reference only.

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