GB/T 45302-2025 Active National standards

GB/T 45302-2025 Black caraway and blond caraway

GB/T 45302-2025 Black caraway and blond caraway

Publish Date: 2025-02-28 Implement Date: 2025-09-01 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: GB/T 45302-2025

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Spices and seasonings

Publish Date: 2025-02-28

Implement Date: 2025-09-01

Pages: 8 pages

Scope

This document specifies the product description, quality requirements, and packaging, labeling, storage, and transportation requirements for whole fruits of black caraway (a biennial fruit) and golden caraway (an annual fruit), and describes the sampling and inspection methods.
This document applies to the processing, production, circulation, and trade of black caraway and golden caraway.
This document does not apply to Carum bulbocastanum.
Note: When the term "caraway" is used alone in this document, it indicates that the document applies indiscriminately to both black caraway and golden caraway.

Development Information

Word Count: 12 Thousand words Pages: 8 pages

Referenced Standards

GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.4-2003 Determination of ash in foods GB 5009.4-2010 National food safety standard Determination of ash in foods GB 5009.4-2016 National standard for food safety: Determination of ash in food GB/T 12729.2-1991 Spices and condiments—Sampling GB/T 12729.2-2008 Spices and condiments—Sampling GB/T 12729.2-2020 Spices and condiments—Sampling GB/T 12729.3-1991 Spices and condiments—Preperation of a ground sample for analysis GB/T 12729.3-2008 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.3-2020 Spices and condiments—Preparation of a ground sample for analysis GB/T 12729.5-1991 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2008 Spices and condiments—Determination of extraneous matter content GB/T 12729.5-2020 Spices and condiments—Determination of extraneous matter content GB/T 30385-2013 Spices and condiments—Determination of volatile oil content

Adopt standards

ISO 5561:1990

Related Standards

GB/T 7652-1987 Replaced

GB/T 7652-1987 Star anise

Publish Date: 1987-04-17

GB/T 12729.10-1991 Replaced

GB/T 12729.10-1991 Spices and condiments—Determination of ethanol—Soluble extract

Publish Date: 1991-02-14

GB/T 12729.11-1991 Replaced

GB/T 12729.11-1991 Spices and condiments—Determination of cold—Water soluble extract

Publish Date: 1991-02-14

GB/T 12729.1-1991 Replaced

GB/T 12729.1-1991 Spices and condiments—Nomenclature first list

Publish Date: 1991-02-14

GB/T 12729.12-1991 Replaced

GB/T 12729.12-1991 Spices and condiments—Determination of non—Volatile ether extract

Publish Date: 1991-02-14

GB/T 12729.13-1991 Replaced

GB/T 12729.13-1991 Spices and condiments—Determination of filth

Publish Date: 1991-02-14