GB/T 21725-2017

Active

Natural spices—Classification

天然香辛料分类

Standard Type

GBT

ICS

67.220.10

CCS

X66

Status

Active

Issue Date

2017-11-01

Implementation

2018-05-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

GB/T 21725-2017 classifies natural spices based on their plant origin, usable parts, and sensory characteristics. It is applied in the food industry for labeling, quality control, and procurement of spices used in seasoning blends, processed foods, and culinary products. The standard ensures consistent categorization across manufacturing, storage, and trade contexts.

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.