GB/T 32782-2016
ActiveFat in ice cream and frozen desserts—Roese-Gottlieb method
冰淇淋和冷冻甜食品中的脂肪测定 哥特里-罗紫法
Application Summary AI generated
This standard specifies the Roese-Gottlieb method for determining the fat content in ice cream and frozen desserts. It is applied in food quality control laboratories and regulatory testing to ensure accurate fat measurement in products like ice cream, sherbet, and frozen yogurt. The method is used for compliance with labeling requirements and product formulation verification within the Chinese food industry.
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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.