SN/T 2360.11-2009Rules for the inspection of food additives for import and export. Part 11: Emulsifieres (English PDF)

Foreword

SN/T 2360 to GB 2760-2007 "food additives health standards" and after 2006 additions to food additives Objects, according to China's existing food additives national standards, industry standards, and the FAO/WHO JECFA, US, EU and Japan Food additive standards, with laws and regulations related to the development of our country and other international food additive.

SN/T 2360 "for the inspection of import and export food additives," consists of the following components.

--- Part 1. General;

--- Part 2. acidity regulator;

--- Part 3. anti-caking agent;

--- Part 4. defoamers;

--- Part 5. antioxidants;

--- Part 6. bleach;

--- Part 7. leavening agent;

--- Part 8. candy gum base agent substances and ingredients;

--- Part 9. colorants;

--- Part 10. color fixative;

--- Part 11. emulsifier;

--- Part 12. enzymes;

--- Part 13. flavor enhancers;

--- Part 14. flour treatment agent;

--- Part 15. Coating agent;

--- Part 16. water retention agent;

--- Part 17. Nutrition Enhancer;

--- Part 18. preservatives;

--- Part 19. stability and coagulant;

--- Part 20. sweeteners;

--- Part 21. thickener;

--- Part 22. spice flavors;

--- Part 23. Compound food additives;

--- Part 24. Specific use of food additives;

--- Part 25. Food processing aids.

This section is SN/T 2360 Part 11.

Appendix A of this section is an informative annex.

This section proposed and managed by the National Certification and Accreditation Administration Committee.

1 Scope

This section SN/T 2360 provides for import and export food additives, emulsifiers technical requirements, sampling, testing, results of the evaluation, comprehensive evaluation and disposal of fixed principles and reinspection.

This section applies to the import and export of food additives emulsifiers supervision and inspection.

2 Normative references

The following documents contain provisions which, through reference SN/T 2360 and become part of the provisions of this section. For dated references, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encourage the agreement on this section Whether the parties can study the latest versions of these documents. For undated reference documents, the latest versions apply to this section.

GB 1890-2005 hexametaphosphate GB 1976-1980 alginate GB 1986-1989 food additive glycerol monostearate (40%) GB 6226-2005 lactate GB 7658-2005 sorbitol (liquid) GB 8272-1987 food additives sucrose fatty acid ester GB 10287-1988 Food Additives rosin ester and hydrogenated rosin ester GB 10616-2004 propylene glycol alginate GB 10617-2005 food additive sucrose fatty acid ester (method of propylene glycol) GB 12486-1990 food additives modified soy lecithin GB 13481-1992 Food Additive Sorbitan monostearate (Span 60) GB 13482-1992 food additives sorbitan monooleate (Span 80) GB 13510-1992 Food Additives three polyglycerol monostearate Food additive QB2245-1996 sucrose fatty acid esters (solvent-free) QB/T 2348-1997 glycerol (fermentation) Glycerol QB2484-2000 pectin QB/T 3784-1999 xylitol monostearate (formerly GB 5426-1985) QB/T 3190-1999 Food Additives Xylitol polyoxyethylene monostearate (formerly GB 8044-1987) QB/T 3800-1999 sodium caseinate (formerly GB 10797-1989) SN/T 2360.1-2009 import and export inspection of food additives - Part 1. General Import and export commodity approach reinspection (State Administration of Quality Supervision, Inspection and Quarantine Order [2005] No. 77) FAO/WHO JECFA's food additive standards FCC, 2004 the US Food Chemicals Codex 1996/77/EC, 95/31/EEC, 2003/95/EC European Directive on Food Additives JSSFA, 2007 Japan Food Additives Kimisada book

3 Terms, definitions

The following terms and definitions apply to this part of the SN/T 2360 of