PDF
GB 5009.150-2016 Active
GB 5009.150-2016 The National Standard for Food Safety: Determination of Red Rice Pigment in Foods
Abstract
This standard specifies the determination methods for monascus red pigment, monascus pigment, and monascus red amine in food.
This standard is applicable to the determination of the three types of monascus pigments in flavored fermented milk, jam, fermented tofu, dried almonds, candy, instant noodle products, pastries, biscuits, cooked meat products, soy sauce, fruit and vegetable juice beverages, solid beverages, prepared alcoholic beverages, jelly, and potato chips.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 5009.150-2016 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2017-06-23 |
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