T/HIFSA 0004-2024 Banlaan Leaf Powder

Scope

Scope: This document specifies the terms and definitions, technical requirements, hygiene requirements during production and processing, inspection rules, and requirements for labeling, marking, packaging, storage, transportation, and shelf life of pandan leaf powder. This document applies to the production control, inspection, and transportation of pandan leaf powder products specified in Chapter 3; Main technical contents: - Raw material requirements: 4.1.1 Fresh pandan leaves: They should be fresh, free from mold, and comply with relevant standards and regulations. 4.1.2 Processing water: It should comply with the requirements of GB 5749. 4.1.3 Maltodextrin: It should comply with the requirements of GB/T 20882.6. - Sensory requirements: 4.1.4 Color: Green to dark green. 4.1.5 Appearance: Loose powder without clumping. 4.1.6 Impurities: No foreign impurities visible to normal vision. - Physical and chemical indicators: 4.1.7 Water content: Not more than 10%. 4.1.8 Protein content: Not less than 20%. 4.1.9 Ash content: Not more than 8%. 4.1.10 Total arsenic: Not more than 0.05 mg/kg. 4.1.11 Total mercury: Not more than 0.001 mg/kg. 4.1.12 Total lead: Not more than 0.005 mg/kg. 4.1.13 Total cadmium: Not more than 0.001 mg/kg. 4.1.14 Total nitrate: Not more than 50 mg/kg. 4.1.15 Total nitrite: Not more than 5 mg/kg. 4.1.16 Total pesticide residues: Not more than the maximum residue limits specified in relevant national standards. - Inspection methods: 4.1.17 Color: Observe the color, appearance, and impurities of the sample under natural light with the naked eye, and smell its aroma. Rinse with warm water and taste it. 4.1.18 Taste and smell: It should have the unique aroma and taste of pandan leaves (pandan leaves) fresh leaves, and no abnormal odor. - Storage and transportation requirements: 4.1.19 Storage: Store in a cool, dry place, away from direct sunlight and high temperature

Development Information

Related Standards