GB/T 12729.11-2008
ActiveSpices and condiments - Determination of cold-water soluble extract
香辛料和调味品 冷水可溶性抽提物的测定
Application Summary AI generated
This standard specifies a method for determining the cold-water soluble extract content in spices and condiments. It is applied in the food industry for quality control and product specification testing, particularly for evaluating the soluble solids that dissolve in cold water, which can indicate processing quality or adulteration. The method is used by manufacturers, testing laboratories, and regulatory bodies to assess raw materials and finished spice products.
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.