GB 10617-2005
ActiveFood additive—Sucrose fatly acid ester (method of propylene glycol)
食品添加剂 蔗糖脂肪酸酯 (丙二醇法)
Application Summary AI generated
GB 10617-2005 specifies the technical requirements, test methods, inspection rules, and packaging/storage conditions for sucrose fatty acid ester produced via the propylene glycol method as a food additive. It is applied in the food industry as an emulsifier, stabilizer, or texturizer in products such as baked goods, dairy items, beverages, and confectionery to improve texture and shelf life. The standard ensures quality control and safety compliance for manufacturers and regulatory testing of this additive.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.