T/DTHH 002-2023 Active Group standards

T/DTHH 002-2023 yellow bean sauce

Publish Date: 2023-09-15 Implement Date: 2023-10-01 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: T/DTHH 002-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-09-15

Implement Date: 2023-10-01

Scope

Scope: This standard applies to saffron sauce products, and stipulates the terms and definitions, requirements, inspection rules, and content of labels, packaging, storage, and shelf life for saffron sauce. Main technical content: Physical and chemical indicators Water content (g/100g) ≤50 Edible salt (calculated as NaCl, g/100g) ≤15.0 Peroxide value (calculated as fat, %) ≤0.25 Limitations on food additives Sodium benzoate (calculated as benzoic acid, g/kg) ≤1.0 Potassium sorbate (calculated as sorbic acid, g/kg) ≤0.5 Sodium dehydroacetic acid (calculated as dehydroacetic acid, g/kg) ≤0.5 Limitations on contaminants Vegetable-based saffron sauce Meat-containing saffron sauce Mushroom-containing saffron sauce Lead (calculated as Pb, mg/kg) ≤0.3 ≤0.3 ≤0.3 Cadmium (calculated as Cd, mg/kg) - ≤0.1 ≤0.5 Mercury (calculated as Hg, mg/kg) - - ≤0.1 Total arsenic (calculated as As, mg/kg) - ≤0.3 ≤0.3