QB/T 6500-2024Coloring food ingredients for food industry (English PDF)

4.1 Liquid coloring food ingredients

Products that are water-soluble or oil-dispersible.

4.2 Solid coloring food ingredients

Products in the form of powder, crystals, etc.

5.1 Requirements for raw and auxiliary materials

5.1.1 Raw and auxiliary materials shall comply with relevant national food safety standards, product standards, and the provisions of announcements issued by the State

Council's agricultural and health administrative departments.

5.1.2 Raw materials shall have natural coloring properties and be able to provide color to other foods.

5.1.3 The auxiliary ingredients may include sugar, syrup (invert sugar syrup), water, edible vegetable oil, maltodextrin, starch, physically modified starch, etc. (including food additives).

5.2 Requirements for production and processing

5.2.1 Process control shall comply with the provisions of GB 14881.

5.2.2 It shall be able to retain the basic characteristics and nutritional features of the raw materials, such as their composition, taste, flavor, etc., to the greatest extent possible.

5.2.3 Physical methods shall be used for production and processing. One or more of the following methods may be used. crushing, grinding, pressing, soaking, heating, filtering, concentrating, drying, etc.

5.2.4 Processes that separate coloring components or methods that use organic solvents

to selectively extract coloring components shall not be adopted.

6.1 Sensory requirements

6.5.1 The use of food additives shall comply with the provisions of the corresponding food categories in GB 2760.

6.5.2 Ingredients shall not contain coloring agents.

7.1 Batching

Products made from the same batch of raw materials, the same ingredients, the same shift, the same variety, and the same production line constitute a batch.

7.2 Sampling requirements

7.2.1 Liquid products

7.2.1.1 For liquid products individually packaged of 1000 mL or less, use the smallest original retail package from the same batch.

7.2.1.2 For liquid products in individual packaging larger than 1000 mL, samples can be collected from the individual packages. Alternatively, the liquid can be shaken or stirred with a sterile swab before sampling. Collect an appropriate amount of sample after thorough mixing.

7.2.2 Solid products

7.2.2.1 For solid products individually packaged of 1000g or less, use the smallest

original retail package from the same batch.

7.2.2.2 For solid products individually packaged greater than 1000 g, samples can be collected from the individual packages. Alternatively, a sterile sampler can be used to collect appropriate amounts of samples from several different parts of the same package and place them into the same sterile sampling container.

7.3 Exit-factory inspection

7.3.1 Each batch of products undergoes inspection according to the exit-factory

inspection items before leaving the factory. Only products that pass the inspection can be released from the factory.

7.3.2 The exit-factory inspection items include sensory requirements, soluble solids, moisture, pH and relative density.

7.4 Type inspection

During normal production, type inspection shall be conducted at least every 6 months.

Type inspection includes all items specified in this document. Type inspection shall also be conducted in any of the following circumstances.

- When the product is finalized;

- When changes in raw material sources or replacement of major equipment may affect product quality;

- When the results of the exit-factory inspection differ significantly from the previous type inspection;

- When production resumes after a shutdown of more than six months;

- When the national quality supervision agency requires random inspections in accordance with relevant regulations.