SN/T 2360.5-2009Rules for the inspection of food additives for import and export. Part 5: Antioxidant (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 part of Section 5 SN/T 2360's.

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 the import and export of food additive (antioxidant) technical requirements, sampling, testing, evaluation results, mechanized Combined assessment principles and disposal and reinspection.

This section applies to the import and export of food additive (antioxidant) of 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 1900-1980 food additives tert-butyl-p-cresol (BHT) GB 1916-1980 food additives tert-butyl-4-hydroxy-anisole GB 3263-1982 Food Additive Propyl gallate GB 8273-1987 Food Additives D- sodium erythorbate GB/T 14754-1993 food additive vitamin C (ascorbic acid) GB 14756-1993 Food Additives vitamin E (dl-alpha- tocopherol acetate) GB 15809-1995 food additive calcium ascorbate GB 16314-1996 food additives L- ascorbyl palmitate GB 16313-1996 food additive sodium ascorbate HG2683-1995 phytate food additive (phytate) QB2078-1995 licorice antioxidant food additive composition QB2154-1995 tea polyphenols food additives QB2395-1998 food additive TBHQ (TBHQ) QB/T 2817-2006 Food additive Rosemary Extract 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 96/77/EC, 56/23/2001/EC, 2006/129/EC European Directive on Food Additives JSSFA, 2007 Japan Food Additives Kimisada book

3 Terms and Definitions

The following terms and definitions apply to this part of the SN/T 2360's.

You can prevent or delay the oxidative decomposition of grease or food ingredient, deterioration, improve the stability of the food substance.