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GB/T 45546-2025General rule for the quality of bone extract seasoning (English PDF)

骨类调味料质量通则

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

April 25, 2025

Implementation date

May 1, 2026

Scope

GB/T 45546-2025 is the English-translated version of 骨类调味料质量通则.

GB/T 45546-2025 is the Chinese national standard covering the stock base made by steaming or enzymatically hydrolysing livestock and poultry bones — the three forms solid, semi-solid and liquid, the technical requirements with the moisture, protein, fat, chloride, calcium and amino acid nitrogen that stand for how much bone actually went in, the test methods, the inspection rules, the net content check, and the labelling, packaging, transport and storage. A quality standard and not a safety one: food safety is left to the separate regulations. First edition, under the China General Chamber of Commerce. In force from 1 May 2026. Issued on 25 April 2025, it has been in force since 1 May 2026.

Document preview — GB/T 45546-2025

National Standard of the People's Republic of China

ICS: 67.220.10
Classification: X 66

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

Foreword
1 Scope
2 Normative references
3 Terms and definitions
3.1 bone extract seasoning
4 Categories
4.1 Classification method
4.2 Solid bone seasoning

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 specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed by the China General Chamber of Commerce.

This document is under the jurisdiction of the National Technical Committee on Standardization of Condiments (SAC/TC398).

This document was drafted by: Fushun Dufengxuan Gushen Biotechnology Co., Ltd. and Zhejiang Zhengdao Biotechnology Co., Ltd.

The main drafters of this document are: Yu Lianfu, Zhao Junzhe, Zhang Lei, Han Baoxu, Sun Jin and Mao Ruihan.

General rules for quality of bone seasonings

1 Scope

This document specifies the technical requirements, inspection rules, labeling, marking, packaging, transportation and storage requirements for bone seasoning products.

Classification of products and description of test methods.

This document applies to the production, inspection and sales of bone seasonings.

2 Normative references

GB 5009.3

GB 5009.5

GB 5009.6

GB 5009.44

GB 5009.92

GB 5009.235

GB/T 5461

GB/T 6682

GB/T 8967

JJF1070

3 Terms and definitions

The following terms and definitions apply to this document.

3.1 bone extract seasoning

The main raw material is fresh (frozen) bones of livestock and poultry, which are steamed and/or enzymatically hydrolyzed, extracted, with or without the addition of edible salt, monosodium glutamate, spices and other auxiliary materials.

It is a seasoning made by mixing and processing ingredients such as pork and pork, and has the flavor and aroma of livestock and poultry bones.

4 Categories

4.1 Classification method

According to the different shapes of finished products, it can be divided into three types. solid, semi-solid and liquid.

4.2 Solid bone seasoning

Fresh (frozen) bones of livestock and poultry are used as raw materials, and are steamed and/or enzymatically hydrolyzed and extracted, with or without the addition of edible salt, monosodium glutamate, 5'-ribonucleotide disodium and spices, with or without edible salt, monosodium glutamate, spices and other auxiliary materials, etc., after mixing, conditioning, drying and processing, with the characteristics of livestock and poultry bones A solid seasoning with umami and aroma.

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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

GB 5009.3 · GB 5009.44 · GB 5009.92 · GB 5009.235 · JJF1070

Editions of GB/T 45546

Edition	Title	Revision	Status
GB/T 45546-2025	General rule for the quality of bone extract seasoning	current edition	Current

This page sells the current edition, GB/T 45546-2025. Earlier editions are listed for reference only.

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