GB 8817-2001
AbolishedFood additive--Caramel
食品添加剂 焦糖色(亚硫酸铵法、氨法、普通法)
Application Summary AI generated
GB 8817-2001 specifies the technical requirements, test methods, inspection rules, and packaging/storage conditions for caramel color used as a food additive. It applies to caramel produced via sulfite ammonia process, ammonia process, or plain process, and is used in the food industry for coloring products such as soft drinks, sauces, baked goods, and confectionery. The standard ensures safety and quality consistency in food manufacturing and regulatory compliance testing.
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.