GB 15202-2003

Abolished

Maximum levels of aluminium in flour made foods

面制食品中铝限量

Standard Type

ICS

67.060

CCS

C53

Status

Abolished

Issue Date

1994-08-10

Implementation

2004-05-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

This standard specifies the maximum allowable limit of aluminium content in flour-based foods, such as steamed bread, fried dough sticks, and baked goods. It is applied in China to regulate the use of aluminium-containing food additives (e.g., alum) during processing, ensuring consumer safety. The standard is enforced by food safety authorities for market surveillance and product compliance testing.

Related Standards

GB/T 5503-2009 Inspection of grain and oils - Determination of broken kernels NY/T 1094.2-2006 Wheat experimental milling Part 2: Bühler method for hard wheat NY/T 1094.1-2006 Wheat experimental milling Part 1: Equipment, sample preparation and tempering NY 861-2004 Limits of eight elements in cereals, legume, tubers and its products GB/T 47389-2026 Quick frozen corn ear GB/T 18810-2002 Husked rice GB/T 18415-2001 Methods of determination for benzoyl peroxide in wheat flour GB/T 8613-1999 Maize for starch fermentation industry

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.