GB/T 18415-2026
UpcomingDetermination for benzoyl peroxide in wheat flour and its products
小麦粉及其制品中过氧化苯甲酰的测定
Application Summary AI generated
This standard specifies the analytical method for detecting benzoyl peroxide, a flour bleaching agent, in wheat flour and its processed products such as noodles and steamed bread. It is applied in food safety testing laboratories and regulatory inspections to ensure compliance with national limits on chemical additives in grain-based foods. The method is critical for quality control in the milling and food manufacturing industries to prevent unauthorized or excessive use of whitening agents.
Related Standards
NY/T 824-2004
Rapid detection of coliform bacteria in Livestocks and poultry products
NY/T 825-2004
Technical regulation for testing of carcass traits in leantype pig
NY/T 1201-2006
Determination of copper, iron and zinc content in vegetables and derived products
NY/T 1205-2006
Method for determination of water soluble protein in soybean
NY/T 1100-2006
Determination of Lead and Cadmium in Rice - Graphite Furnace Atomic Absorption Spectrometry
NY/T 1573-2007
The Method of Identification Irradiated Animal Food Containing Bone with ESR Spectroscopy
GB/T 31730-2015
Detection of genetically modified components in rice—Membrane-based array method
GB/T 33807-2017
Detection of genetically modified components in maize—Gene chip method
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.