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GB 2717-2018: National food safety standard -- Soy sauce
GB 2717-2018
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National Food Safety Standard - Soy Sauce
ISSUED ON. JUNE 21, 2018
IMPLEMENTED ON. DECEMBER 21, 2019
Issued by. National Health Commission of the People?€?s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3??
1 Scope ... 4??
2 Terms and Definitions ... 4??
3 Technical Requirements ... 4??
Foreword
This Standard serves as a replacement of GB 2717-2003 Hygienic Standard for Soy
Sauce.
In comparison with GB 2717-2003, this Standard has the following main changes.
---The name of this Standard is modified into ?€?National Food Safety Standard -
Soy Sauce?€?;
---The scope is modified;
---The terms and definitions are modified;
---The sensory requirements are modified;
---The physical and chemical indexes are modified;
---The microbial limit is modified.
National Food Safety Standard - Soy Sauce
1 Scope
This Standard is applicable to soy sauce.
2 Terms and Definitions
2.1 Soy Sauce
Soy sauce refers to liquid condiment, which has peculiar color, fragrance and taste,
and is produced through microbial fermentation of raw materials of soybean and/or
defatted soybean, wheat and/or wheat flower, and/or wheat bran.
3 Technical Requirements
3.1 Requirement of Raw Materials
Raw materials shall comply with corresponding food standards and relevant
stipulations.
3.2 Sensory Requirements
Sensory requirements shall comply with the stipulation in Table 1.
Table 1 -- Sensory Requirements
3.3 Physical and Chemical Indexes
Physical and chemical indexes shall comply with the stipulation in Table 2.