GB/T 48086-2026Technical specification for soy sauce processing (English PDF)

GB/T 48086-2026 is the English-translated version of 酱油工艺技术规范.

This standard provides a technical specification for soy sauce processing. Soy sauce is a staple seasoning in Chinese cuisine and an important export product, and the standard concerns the technical side of how it is produced rather than only the finished product.

It is written for soy sauce manufacturers, process engineers and plant managers, quality control and food safety staff, equipment suppliers, and consultants who support production or audit processing facilities. Trading companies and importers who source Chinese soy sauce may also find it helpful for understanding the processing practices expected in the domestic industry.

The document was issued on 28 August 2026 and takes effect on 1 March 2028, which gives the industry an unusually long period before implementation. It is a recommended national standard (GB/T), meaning it is voluntary unless it is referenced in a contract, a supply agreement or another binding document. Readers should consult the full text for its detailed content.

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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.

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