GB/T 22266-2008

Active

Curry powder

咖喱粉

Standard Type

GBT

ICS

67.220.10

CCS

X66

Status

Active

Issue Date

2008-08-07

Implementation

2009-03-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

中华全国供销合作总社

Application Summary AI generated

GB/T 22266-2008 specifies the technical requirements, test methods, inspection rules, and labeling for curry powder products. It is applied in the food industry for the production, quality control, and market supervision of curry powder used as a seasoning in cooking and food processing. The standard ensures consistency in sensory characteristics, moisture content, and spice composition for domestic and commercial use.

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.