GB/T 20886.2-2021
ActiveQuality requirements for yeast products—Part 2: Processed yeast products
酵母产品质量要求 第2部分: 酵母加工制品
Application Summary AI generated
This standard specifies quality requirements, including sensory, physicochemical, and microbiological indicators, for processed yeast products such as yeast extracts, yeast cell walls, and yeast protein. It is applied in the food industry for manufacturing, quality control, and procurement of these ingredients used as flavor enhancers, nutritional supplements, or functional additives in foods, beverages, and condiments.
Related Standards
GB/T 5009.92-2003
Determination of calcium in foods
GB/T 5009.95-2003
Determination of tetracyclines residues in honey
GB/T 5009.96-2003
Determination of ochratoxin A in cerealsand soybeans
GB/T 5009.200-2003
Determination of difenzoquat residues in wheat
GB/T 5009.98-2003
Method for analysis of hygienic standard of unsatur-ated polyester resin and glass fibre reinforced plastics used as food containers and packaging materials
GB/T 5009.77-2003
Method for analysis of hygienicstandard of edible hydrogenated oil
GB/T 5009.80-2003
Method for analysis of hygienic standard of polytetrafluorethylene coating for inner wall of food con-tainer
GB/T 5009.79-2003
Hygienic analysis method of rubber hose for food use
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.