Standard No.:	GB 25591-2010
English Name:	National Food Safety Standard Food Additive – Leavening Agent Compound
Chinese Name:	食品添加剂 复合膨松剂
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	Ministry of Health
Issued on:	2010-12-21
Implemented on:	2011-2-21
Status:	superseded
Superseded by:	GB 1886.245-2016 National Food Safety Standard - Food Additives - Composite Leavening Agent
Superseded on:	2017-1-1
Target Language:	English
File Format:	PDF
Word Count:	3500 words
Translation Price(USD):	469.0
Delivery:	via email in 1 business day

1 Scope This standard is applicable to leavening agent compound (also called as baking powder, foam powder and yeast powder) produced by mixing allowable food additives species in GB 2760 through physical method. 2 Normative References The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, only the dated versions apply to this standard. For undated references, the latest edition of the normative document (include all the amendments) is applicable to this standard.

Contents 1 Scope 2 Normative References 3 Technical Requirements 4 Other Specifications Appendix A (Normative) Inspection Methods Appendix B (Normative) Calibration of Barometer Reading Appendix C (Normative) Table of Water Saturation Vapor Pressure (0℃~50℃) Appendix D (Informative) Determination Method of Aluminum