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GB 2719-2018: National food safety standard -- Vinegar
GB 2719-2018
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National Food Safety Standard - Vinegar
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??
4 Others ... 6??
Foreword
This Standard serves as a replacement of GB 2719-2003 Hygienic Standard for
Vinegar, and No. 1 modification list.
In comparison with GB 2719-2003, this Standard has the following main changes.
---The name of this Standard is modified into ?€?National Food Safety Standard -
Vinegar?€?;
---The scope is modified;
---The terms and definitions are modified;
---The physical and chemical indexes are modified;
---The microbial limit is modified.
National Food Safety Standard ?€? Vinegar
1 Scope
This Standard is applicable to vinegar.
2 Terms and Definitions
2.1 Vinegar
Vinegar refers to liquid acidic condiment, which is produced through microbial
fermentation and brewing of various materials that contain starch and sugar, and edible
alcohol, which are independently or jointly used.
2.1.1 Sweet vinegar
Sweet vinegar refers to vinegar, which is produced through microbial fermentation of
cereals, such as glutinous rice and rice, and alcohol or edible alcohol, which are
independently or jointly used, and the adding of ingredients, for example, sugar.
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