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GB 1886.310-2020 Active National standards force_standard

GB 1886.310-2020 Food Safety National Standard for Additives in Food: Jin Yingzi Brown Sauce

GB 1886.310-2020 Food Safety National Standard for Additives in Food: Jin Yingzi Brown Sauce

Publish Date: 2020-09-11 Implement Date: 2021-03-11 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us
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Basic Information

Standard Code: GB 1886.310-2020
Standard Type: National standards
Standard Status: Active
is_force_gb: yes
CCS Name: Health, safety, and labor protection
ICS Name: -
Publish Date: 2020-09-11
Implement Date: 2021-03-11
Pages: 4 pages

Scope

This standard applies to the food additive Rosa laevigata Brown, which is made from the fruits of Rosa laevigata Michx and is extracted, refined, concentrated, and dried using water or ethanol solutions.

Development Information

Word Count: 8 Thousand words Pages: 4 pages

Same series standard

GB 1886.4-2020 National standard for food safety - Food additives - Sodium hexametaphosphate GB 1886.304-2020 Food Safety National Standard: Food Additives - Sodium phosphate (wet method) GB 1886.305-2020 Food Safety National Standard for Food Additives D-Xylose GB 1886.306-2020 Food Safety National Standard for Food Additives: Sodium Glutamate GB 1886.307-2020 Food Safety National Standard for Food Additives: Copper Chlorophyllin K Salt GB 1886.308-2020 Food Safety National Standard Food Additives Calcium Ascorbate (also known as Calcium Alginate) GB 1886.309-2020 Food Safety National Standard for Food Additives - Alga Blue。 GB 1886.311-2020 Food Safety National Standard for Food Additives: Blackcurrant Red GB 1886.312-2020 Food Safety National Standard for Food Additives: Chitin GB 1886.313-2020 Food Safety National Standard for Additives in Food: Biphenyl Ether (also known as Diphenyl Ether) GB 1886.314-2020 Food Safety National Standard: Food Additives: Disodium Calcium Ethylenediamine Tetraacetate (EDTA-2NaCa)

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