GB/T 15691-2026
UpcomingGeneral technical specifications for spices and condiments
香辛料调味品通用技术条件
Application Summary AI generated
This standard specifies the technical requirements, test methods, inspection rules, and labeling for spices and condiments used in food processing and culinary applications. It applies to the production, quality control, and market supervision of both single and blended spice products, including dried herbs, ground spices, and seasoning mixes. The standard ensures consistency in sensory properties, purity, and safety parameters such as moisture content and microbial limits across the Chinese food industry.
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.