SN/T 2360.9-2009Rules for the inspection of food additives for import and export. Part 9: Colours (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, combined with China's food additives and other related international laws and regulations formulated.

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. gum base agent;

--- 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. spices;

--- Part 23. Mixed food additives;

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

--- Part 25. food processing aids.

This section is part 9 SN/T 2360's.

This section of the Appendices A and B are informative appendices.

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

1 Scope

This section SN/T 2360 provisions of the import and export of food additives (colorants) sampling, testing, determination and unqualified examination results Disposal of goods.

This section applies to the import and export of food additives (colorants) test.

2 Normative references

The following documents contain provisions which, through reference SN/T 2360 to the present, constitute provisions of this section. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section.

GB 4479.1-1999 food additives amaranth GB 4479.2-1999 food additive Amaranth aluminum lake GB 4480.1-2001 food additives carmine GB 4480.2-2001 food additives carmine aluminum lake GB 4481.1-1999 food additive tartrazine GB 4481.2-1999 food additive tartrazine aluminum lake GB 4571-1996 food additives shellac red pigment GB 4926-1985 Food Additives red yeast rice GB 5176-1985 food additives safflower yellow GB 6227.1-1999 food additives sunset yellow GB 6227.2-2005 food additives sunset yellow aluminum lake the more orange food additives GB 6228-1986 GB 6718-1986 Food Additives red radish GB 7655.1-1996 food additive Brilliant blue GB 7655.2-1996 food additive Brilliant blue aluminum lake GB 7912-1987 Food Additives gardenia yellow (powder, extract) GB 8817-2001 Food Additives Caramel (ammonium sulfite method, ammonia, common law) GB 8818-1988 Food Additives Pigments cocoa shell GB 8821-1988 Food Additives beta- carotene GB 9991-1988 Food Additives daisy yellow GB 9992-1988 Food Additives red beans GB 9993-2005 food additives Red Sorghum GB 10783-1996 Food Additives red pepper GB 14888.1-1994 new food additive red GB 14888.2-1994 new food additive red aluminum lake GB 15961-1995 food additives Monascus