GB 10617-1989

Abolished

Food additive—Sucrose fatly acid ester (method of propylene glycol)

食品添加剂蔗糖脂肪酸酯 (丙二醇法)

Standard Type

ICS

67.220.20

CCS

X42

Status

Abolished

Issue Date

1989-03-22

Implementation

1990-02-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

GB 10617-1989 specifies the technical requirements, test methods, inspection rules, and packaging/storage conditions for sucrose fatty acid ester produced via the propylene glycol method as a food additive. It is applied in the food industry as an emulsifier and stabilizer, particularly in products like baked goods, dairy items, and beverages to improve texture and shelf life. The standard ensures quality control during manufacturing and regulatory compliance for additive use in China.

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.