GB/T 42237-2022General quality for egg powder (English PDF)
蛋粉质量通则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
December 30, 2022
Implementation date
July 1, 2023
Scope
GB/T 42237-2022 is the English-translated version of 蛋粉质量通则.
GB/T 42237-2022 is the Chinese general standard for the quality of egg powder. Clause 1 states that it specifies the classification, technical requirements, inspection methods, inspection rules, labels, packaging, storage and transport of egg powder, and that it applies to the production, inspection and sale of egg powder products.
Clause 3 defines the products by their process routes: whole egg powder from washing, breaking, filtering, cooling, homogenising, sterilising, drying, sieving and packaging; egg yolk powder with the white separated off first; and egg white powder or flake, with or without desugaring and with or without sieving.
Clause 4 then classifies it by pretreated raw material. Its foreword states that food-safety requirements are left to the relevant laws and food-safety standards. Issued on 30 December 2022, it has applied since 1 July 2023.
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Document preview — GB/T 42237-2022
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
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 Categories
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 powder.
This document is applicable to the production, inspection and sales of egg powder 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 powder
wholeeggdried Eggs are used as raw materials and processed through processes such as washing, cracking, filtering, cooling, homogenizing, sterilizing, drying, sieving, and packaging.
3.2 Egg yolk powder
Eggs are used as raw materials, and are made by washing, cracking eggs, separating protein liquid, filtering, cooling, homogenizing, sterilizing, drying, sieving, packaging and other processes. product.
3.3 Protein powder (tablet) eggwhiteried(flake)
Eggs are used as raw materials, after washing, cracking eggs, separating egg yolk liquid, filtering, cooling, desugaring or not desugaring, drying, sieving or not sieving, packaging, killing Powder or flake products made by bacteria and other processes.
4 Categories
4.1 According to different raw materials after pretreatment, egg powder is divided into.
--- Whole egg powder;
......
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
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Related Standards
GB 5009.3-2016 — National food safety standard - Determination of Moisture Content in Foods
GB 5009.300-2025 — National food safety standard - Determination of L-carnitine in foods
GB 5009.301-2025 — National food safety standard - Determination of osmotic pressure in food
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