Valid

GB/T 42235-2022General quality for liquid egg (English PDF)

蛋液质量通则

Preview PDF

This is a limited preview

Buy now to download the full PDF (15 pages)

Need quotation for your management?

Get a formal quotation for GB/T 42235-2022 in 30 minutes.

Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

December 30, 2022

Implementation date

July 1, 2023

Scope

GB/T 42235-2022 is the English-translated version of 蛋液质量通则.

GB/T 42235-2022 is the Chinese general standard for the quality of liquid egg. Clause 1 states that it specifies the classification, technical requirements, inspection methods, inspection rules, labels, packaging, storage and transport of egg liquid, and that it applies to the production, inspection and sale of liquid egg products.

Clause 3 defines the six products covered - whole egg liquid, frozen whole egg, egg yolk liquid, frozen egg yolk, egg white liquid and frozen egg white - each through its process route of washing, breaking, filtering, cooling, homogenising, sterilising or not sterilising and packaging, with quick-freezing or freezing for the frozen forms.

Its foreword states that food-safety requirements are left to the relevant laws and food-safety standards. It quotes the GB 5009 methods for moisture, protein and fat. Issued on 30 December 2022, it has applied since 1 July 2023.

Found what you need?

Document preview — GB/T 42235-2022

National Standard of the People's Republic of China

ICS: 67.120.20
Classification: X 18

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

Foreword
1 Scope
2 Normative references
3 Terms and Definitions

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents.

1 Scope

This document stipulates the classification, technical requirements, inspection methods, inspection rules, labels and signs, packaging, storage and transportation requirements of egg liquid.

This document is applicable to the production, inspection and sales of liquid egg products.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

GB 5009.3 National Food Safety Standard Determination of Moisture 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

JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Whole egg liquid liquid whole egg

Eggs are used as raw materials, and the products are made through processes such as washing, cracking, filtering, cooling, homogenizing, sterilizing (or not sterilizing), cooling, and packaging.

3.2 Frozen whole egg

Whole egg liquid is quick-frozen or frozen.

3.3 Egg yolk liquid

Eggs are used as raw materials, and are produced through processes such as washing, breaking eggs, separating protein liquid, filtering, cooling, homogenizing, sterilizing (or not sterilizing), cooling, and packaging. finished product.

3.4 Frozen yolk frozen egg yolk

Frozen products made by quick-freezing or freezing egg yolk liquid.

3.5 Protein liquid

liquideggwhite Eggs are used as raw materials, and are made by washing, breaking eggs, separating egg yolk liquid, filtering, cooling, sterilizing (or not sterilizing), cooling, and packaging. product.

3.6 Ice protein frozen egg white

Frozen products made from protein liquid by quick freezing or freezing.

......
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

Similar standards

GB/T 23970-2022|GB/T 42237-2022|GB/T 19050-2008|GB 16869-2005|GB 14891.1-1997|GB/T 12766-2026

How to Download GB/T 42235-2022

1
Add to cart
Click "Download PDF" on this page and choose "Buy this standard". You can add more standards before checkout.
2
Checkout
Enter your email and billing details. Payment is processed securely by Stripe (cards or bank transfer). Prefer bank details? Request a quotation (min. order $300).
3
Instant delivery (0–9 sec)
Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
4
Invoice included
A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.