T/TSSP 041-2023 Fresh Pepper Oil (Resin)

Scope

Main Technical Content: 1. Scope This document specifies the technical requirements, testing methods, inspection rules, and packaging, labeling, transportation, storage, and shelf life for freshly extracted pepper oil (resin). This document applies to the production, inspection, and sale of freshly extracted pepper oil (resin). 2. Normative Reference Documents The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for those without a specified date, the latest version (including all amendments) applies. - GB/T 191 - Packaging and Transportation Symbols and Marks - GH/T 1290 - Pepper and Pepper Processed Products - Determination of Total Phenylpropanoid Content by UV Spectrophotometry - GH/T 1291 - Pepper and Pepper Processed Products - Determination of Total Phenylpropanoid Content by HPLC - GB/T 30391 - Pepper - GB 30616 - Food Safety National Standard - Food Flavorings - GB 31647 - Food Safety National Standard - General Hygiene Standards for Food Additives Production - GB 14881 - Food Safety National Standard - General Hygiene Standards for Food Production - GB 4806.1 - Food Safety National Standard - General Safety Requirements for Food Contact Materials and Products - GB 5009.11 - Food Safety National Standard - Determination of Total Arsenic and Inorganic Arsenic in Food - GB 5009.12 - Food Safety National Standard - Determination of Lead in Food - GB 5009.227 - Food Safety National Standard - Determination of Peroxide Value in Food - LY/T 1652 - National Market Supervision and Administration Order No. 70 (2023) on Measurement Supervision and Management of Quantitative Packaged Goods 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Freshly Extracted Pepper Oil (Resin) A pepper oil (resin) obtained by pressing, separating

Development Information

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