{"id":9422,"date":"2024-08-24T13:51:52","date_gmt":"2024-08-24T13:51:52","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9422"},"modified":"2024-08-24T13:51:52","modified_gmt":"2024-08-24T13:51:52","slug":"spice-quality-specifications","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/specifikationer-for-krydderikvalitet\/","title":{"rendered":"Hvad er kravene til kvalitetsspecifikationer for nogle f\u00f8devarekrydderier, der skal tilf\u00f8jes til de generelle principper for f\u00f8devarekrydderier i den nationale standard for f\u00f8devaresikkerhed (GB 29938)?"},"content":{"rendered":"

Den nationale standard for f\u00f8devaresikkerhed Generelle principper for f\u00f8devarekrydderier (GB 29938-2020) blev oprettet i 2022 til revision, og den 8. november \u00e5bnede det nationale tekniske udvalg for standardisering af smagsstoffer, dufte og kosmetik en offentlig h\u00f8ring om udkastet til revision af standarden, og h\u00f8ringen var \u00e5ben indtil 20. november 2023 for kommentarer. Revisionen er hovedsageligt for f\u00f8devaresyntetiske smagsstoffer til at \u00e6ndre sort- og kvalitetsspecifikationerne, for at hj\u00e6lpe dig med at forst\u00e5 standard\u00e6ndringerne rettidigt, k\u00e6mmede f\u00f8devarepartnere gennem standardudtalelsesudkastet til revision af hovedindholdet til din reference.<\/p>\n

Nyt indhold af syntetiske smagsstoffer bortset fra<\/strong><\/p>\n

Krav til kvalitetsspecifikationer<\/strong><\/p>\n

Denne revision af bilag D i nogle af krydderistofferne ud over indholdet af kvalitetsspecifikationskrav, b\u00f8r bilag D-navnet \u00e6ndres i overensstemmelse hermed fra \"krav til indhold af f\u00f8devaresyntetisk smag\" til \"tekniske krav til f\u00f8devaresyntetisk krydderi\".<\/p>\n

I betragtning af at Joint Expert Committee on Food Additives (JECFA), European Union Food Safety Authority (EFSA), International Organization of the Food Flavor Industry (IOFI) og andre organisationer har detaljerede kvalitetsspecifikationer for krydderier, og den nuv\u00e6rende version af GB 29938 kun specificerer indholdet, henviser denne revision til kvalitetsspecifikationerne i internationale standarder og kombinerer med branchens data for at \u00f8ge farven, tilstanden, aromaen af 17 krydderistoffer, brydningsindeks, relativ densitet og andre tekniske indikatorer.<\/p>\n

De 17 slags smagsstoffer er: 1-p-perylen-4-ol (ogs\u00e5 kendt som 1-p-menthol-4-ol), \u03b1-pinen, \u03b2-pinen, thujaplicinacetat, isobornylacetat, neomethylhesperidin dihydrochalcon, phenylpropanal (ogs\u00e5 kendt som 3-phenylpropanal), nerolidol, geraniol, geranylalkohol, isopinen, \u03b1-synephrosinone, nigrosinol, isovaleric acid, isoprenal. Tetrahydrocoumarol, \u03b3-pentolacton, 2-acetylpyridin Eksempler p\u00e5 nye kvalitetsspecifikationskrav i GB 29938-udkastet er vist i figur 1.<\/p>\n

\"\"<\/p>\n

Figur 1 Eksempler p\u00e5 nye krav til kvalitetsspecifikationer i udkast til kommentarer til GB 29938<\/p>\n

Nye godkendte syntetiske krydderier og krav til kvalitetsspecifikationer<\/strong><\/p>\n

P\u00e5 nuv\u00e6rende tidspunkt er der 12 slags krydderier, der er opf\u00f8rt i GB 2760-2014 National Standard for Food Safety and Use of Food Additives, men som ikke har krav til kvalitetsspecifikationer.<\/p>\n

Udkastet tilf\u00f8jer tre nye smagsstoffer (l-rhamnose, SEF 7525 til r\u00f8get smag af h\u00e5rdt tr\u00e6, SmokEz C-10 til r\u00f8get smag af h\u00e5rdt tr\u00e6) og deres krav til kvalitetsspecifikationer. De \u00f8vrige ni krydderier (methylgeranylat, 3-acetoxyhexansyremethylester, 4-hepten-3-on, glycyrrhizinsyre, pyromellitsyreekstrakt, polymerisering af Boehmeria nivea, margarine, octenylsuccinatmonoarabinylgummiester, ethylkokoseddikesyre blandet ester) af industriunders\u00f8gelsen, ingen virksomheder til at give oplysninger om produktion, brug, kvalitetsspecifikationskrav og overv\u00e5gningsdata, er det meningen at blive yderligere anmodet om kommentarer i branchen, for faktisk ikke l\u00e6ngere producerer, foresl\u00e5s det at yderligere anmode om udtalelser i branchen, og for dem, der ikke l\u00e6ngere produceres og bruges, foresl\u00e5s det at slette dem fra GB 2760.<\/p>\n

Andre revisioner<\/strong><\/p>\n

P\u00e5 grund af tilf\u00f8jelsen af nye krydderistoffer i bilag D ud over indholdet af kvalitetsspecifikationerne justerede udkastet bestemmelserne i de relevante testmetoder, nye og kvalitetsspecifikationer, der underst\u00f8tter kravene i testmetoden.<\/p>\n

For krydderier, hvis indholdstestmetode anvender GB\/T 14455.6, er molekylv\u00e6gten angivet i den nuv\u00e6rende version af GB 29938. I betragtning af at den relative molekylmasse \u00e6ndrer sig lidt i forskellige \u00e5r, er det un\u00f8jagtigt at angive molekylv\u00e6gten direkte, og molekylv\u00e6gten vil blive \u00e6ndret til molekylformel i denne revision. I henhold til GB 2760-2014 skal de kinesiske og engelske navne p\u00e5 krydderier revideres og forbedres.<\/p>\n

Sammenfatning<\/strong><\/p>\n

GB 29938 \"National Standard for Food Safety General Principles for Food Flavorings\", som er en generel produktstandard for f\u00f8devarearomaer uden en enkelt standard for kvalitetsspecifikationskrav, b\u00f8r tages i betragtning af producenter af f\u00f8devarearomaer samt virksomheder, der bruger f\u00f8devarearomaer, for at sikre produktion og anvendelse i overensstemmelse med reglerne.<\/p>","protected":false},"excerpt":{"rendered":"

The National Standard for Food Safety General Principles for Food Spices (GB 29938-2020) was established in 2022 for revision, and on November 8, the National Technical Committee for Standardization of Flavors, Fragrances and Cosmetics opened a public consultation on the draft revision of the standard, and the consultation was open until November 20, 2023 for […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the quality specification requirements for some food spices to be added to the General Principles for Food Spices of the National Standard for Food Safety (GB 29938)? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/specifikationer-for-krydderikvalitet\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the quality specification requirements for some food spices to be added to the General Principles for Food Spices of the National Standard for Food Safety (GB 29938)? 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