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GB 2760-2014   National Food Safety Standard - Standards for Uses of Food Additives (English Version)
Standard No.: GB 2760-2014 Status:superseded remind me the status change

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Language:English File Format:PDF
Word Count: 70000 words Price(USD):200.0 remind me the price change

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Implemented on:2015-5-24 Delivery: via email in 1 business day
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Standard No.: GB 2760-2014
English Name: National Food Safety Standard - Standards for Uses of Food Additives
Chinese Name: 食品安全国家标准 食品添加剂使用标准
Professional Classification: GB    National Standard
Issued by: National Health and Family Planning Commission
Issued on: 2014-12-24
Implemented on: 2015-5-24
Status: superseded
Superseded by:GB 2760-2024 National food safety standard-Food additive-Standard for use
Superseded on:2025-2-8
Superseding:GB 2760-2011 National Food Safety Standard– Standards for Uses of Food Additives
Language: English
File Format: PDF
Word Count: 70000 words
Price(USD): 200.0
Delivery: via email in 1 business day
1 Scope This standard specifies the application principles of food additives as well as the variety, application scope and maximum level or residue level of allowable food additives. 2 Terms and Definitions 2.1 Food additives Synthetic chemical substances or natural substances added in foods for improving the quality, color, aroma, taste of foods and for anti-corrosive and processing needs, including nutritional fortification substances, food spices, chewing gum base and processing aids. 2.2 Maximum level The allowable maximum addition level in the application of food additives. 2.3 Maximum residue level The allowable residue level of food additives or their decomposition products in the ultimate foods. 2.4 Processing aid The various food-irrelated substances for ensuring smooth food processing, such as filter aid, clarificant, adsorbent, lubricant, releasing agent, decolorant, peeling agent, extraction solvent and nutrient substances for fermenting, etc.. 2.5 International number system (INS) The international number of food additives, which is used to represent the name of complex chemical structures. 2.6 Chinese number system (CNS) The Chinese number of food additives, which consists of the major function categories (see Appendix E) number of food additives and their serial number in such categories. 3 Application Principles of Food Additives 3.1 The application of food additives shall meet the following basic requirements: a) No health hazard shall be caused on the human body; b) The food spoilage shall not be covered; c) The quality defects in foods or during the processing shall not be covered, or no food additives shall be applied for the purpose of adulteration. d) The original nutritive value of foods shall not be reduced; shall e) The addition level in foods shall be minimized while the expected effects are achieved. 3.2 The food additives may be applied under the following circumstances: a) To keep or improve the original nutritive value of foods; b) To be served as the necessary ingredients or compositions of foods for some special diets; c) To improve the quality and stability of foods as well as their organoleptic attributes; d) To be convenient for the production, processing, packaging, transport or storage of foods.
Foreword I 1 Scope 2 Terms and Definitions 3 Application Principles of Food Additives 4 Food Categorizing System 5 Application Requirements of Food Additives 6 Food Spices 7 Processing Aids Appendix A (Normative) Application Requirements of Food Additives Appendix B Application Requirements of Food Spices Appendix C Application Requirements of Processing Aids for Food Industry Appendix D Functional Category of Food Additives Appendix E Food Categorizing System Appendix F Index of Application Requirements of Food Additives in Appendix A (In the order of Chinese phonetic alphabet of food additives names) Table A.1 Application Scope1) and Amount of Food Additives Table A.2 List of Food Additives Properly Applied According to the Production Needs Table A.3 List of Exceptional Food Categories with Additives Not Properly According to the Production Needs Table B.1 List of Foods Forbidden to be Added with Food Spices and Flavoring Essence Table B.2 List of Allowable Natural Spices for Foods Table B.3 List of Synthetic Spices for Foods Permitted to be Applied Table C.1 List of Processing Aids That May be Applied in the Processing Procedure of Various Foods and Whose Residual Level is not Required to be Limited (Excluding Enzyme Preparation) Table C.2 List of Processing Aids That Need to Specify Function and Application Scope (Excluding Enzyme Preparation) Table C.3 List of Food Enzyme Preparation and Its Source Table E.1 Food Categorizing System
GB 2760-2014 is referred in:
* GB 7100-2003 Hygienic STANDARD for biscuits
* GB/T 21732-2008 Milk beverages
* SB/T 10426-2007 Operating standards of catering enterprise
* SB/T 10443-2007 Breakfast operations guiddelines
* GB/T 27306-2008 Food safety management system - Requirements for catering services
* GB 14930.1-1994 Hygienic standard for detergent for food tools and installations
* GB 14930.2-1994 Hygienic Standards for Detergent and Disinfection for Food Tools and Installations
* QB/T 4003-2010 General requirement for the labeling of flavoring
* GB/T 22474-2008 Jam
* GB/T 27306-2008 Food safety management system - Requirements for catering services
* GB/T 21732-2008 Milk beverages
* GB 2716-2005 Hygienic standard for edible vegetable oil
* GB 7100-2003 Hygienic STANDARD for biscuits
* GB 14930.2-1994 Hygienic Standards for Detergent and Disinfection for Food Tools and Installations
* GB 14930.1-1994 Hygienic standard for detergent for food tools and installations
* GB/T 20980-2007 Biscuit
* GB/T 20980-2007 Biscuit
* GB/T 21733-2008 Tea beverages
* GB/T 21731-2008 Orange juice and orange juice beverages
* GB 10789-2007 General standard for beverage
* GB 19644-2010 Milk powder
* GB/T 23786-2009 Quick-frozen Dumpling
* GB 7102.1-2003 Hygienic standard for edible vegetable oils used in frying food
* GB/T 20981-2007 Bread
* GB 7189-2010 Food grade paraffin wax
* GB 12694-1990 Hysienic specifications of meat packing plant
* GB 17325-2005 Hygienic standard of concentrated fruit and vegetable juice for food industry
* GB 16326-2005 Hygienic standard for nut
* GB/T 13209-2015 Canned green beans
* GB/T 23185-2008 Pet food - Dog chews
* GB 11673-2003 Hygienic STANDARD for milk beverage
* GB/T 27342-2009 Hazard analysis and critical control point(HACCP)system - Requirements for dairy processing plant
* GB 10138-2005 Hygienic standard for salted fish
*GB/T 10789-2015 General standard for beverage
*GB 1535-2003 Soya bean oil
*GB/T 22465-2008 Safflowerseed oil
*GB 15680-2009 Palm oil
*NY/T 230-2006 Coconut oil
*GB/T 20938-2007 Good manufacturing practice for canned food enterprises
*SB/T 10018-2008 Hard candy
*GB/T 10464-2017 Sunflowerseed oil
*GB/T 20711-2006 Cooked cured ham
*GB/T 34264-2017 Technical requirement for processing of smoked baked and salt roasted meat products
*NY/T 2073-2011 Technical regulation for processing of prepared meat products
*GB/T 22731-2017 Fragrance compound
*GB/T 19883-2018 Jelly
*GB/T 31121-2014/XG1-2018 Fruit & vegetable juices and fruit & vegetable beverage(nectars), including Amendment 1
*GB/T 21270-2007 Filling of foods
*GB/T 27304-2008 Food safety management system - Requirements for fish and fishery product processing establishments
*GB/T 15550-1995 Code of practice for the preservation of raw and fresh milk by activating the lactoperoxidase system
*SB/T 10379-2012 Quick-frozen prepared food
*GB/T 19630-2019 Organic products—Requirements for production,processing,labeling and management system
*GB 1536-2004 Rapeseed oil
*GB 1536-2004/XG1-2005 Rapeseed oil, includes Amendment 1
*GB/T 1535-2017/XG1-2019 Soya bean oil, includes Amendment 1
*GB/T 10464-2017/XG1-2019 Sunflowerseed oil, inckudes Amendment 1
*QB/T 2762-2006 Instant cereal mix
*T/CNFIA 131-2021 Probiotic foods
*SC/T 3502-2016 Fish oil
*GB 20371-2016 Soy protein for food industry
*GB/T 22731-2022 Fragrance compound
*GB 7101-2022 National food safety standard - Drinks
*GB 16325-2005 Hygienic standard for dried fruits
Code of China
Standard
GB 2760-2014  National Food Safety Standard - Standards for Uses of Food Additives (English Version)
Standard No.GB 2760-2014
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count70000 words
Price(USD)200.0
Implemented on2015-5-24
Deliveryvia email in 1 business day
Detail of GB 2760-2014
Standard No.
GB 2760-2014
English Name
National Food Safety Standard - Standards for Uses of Food Additives
Chinese Name
食品安全国家标准 食品添加剂使用标准
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health and Family Planning Commission
Issued on
2014-12-24
Implemented on
2015-5-24
Status
superseded
Superseded by
GB 2760-2024 National food safety standard-Food additive-Standard for use
Superseded on
2025-2-8
Abolished on
Superseding
GB 2760-2011 National Food Safety Standard– Standards for Uses of Food Additives
Language
English
File Format
PDF
Word Count
70000 words
Price(USD)
200.0
Keywords
GB 2760-2014, GB/T 2760-2014, GBT 2760-2014, GB2760-2014, GB 2760, GB2760, GB/T2760-2014, GB/T 2760, GB/T2760, GBT2760-2014, GBT 2760, GBT2760
Introduction of GB 2760-2014
1 Scope This standard specifies the application principles of food additives as well as the variety, application scope and maximum level or residue level of allowable food additives. 2 Terms and Definitions 2.1 Food additives Synthetic chemical substances or natural substances added in foods for improving the quality, color, aroma, taste of foods and for anti-corrosive and processing needs, including nutritional fortification substances, food spices, chewing gum base and processing aids. 2.2 Maximum level The allowable maximum addition level in the application of food additives. 2.3 Maximum residue level The allowable residue level of food additives or their decomposition products in the ultimate foods. 2.4 Processing aid The various food-irrelated substances for ensuring smooth food processing, such as filter aid, clarificant, adsorbent, lubricant, releasing agent, decolorant, peeling agent, extraction solvent and nutrient substances for fermenting, etc.. 2.5 International number system (INS) The international number of food additives, which is used to represent the name of complex chemical structures. 2.6 Chinese number system (CNS) The Chinese number of food additives, which consists of the major function categories (see Appendix E) number of food additives and their serial number in such categories. 3 Application Principles of Food Additives 3.1 The application of food additives shall meet the following basic requirements: a) No health hazard shall be caused on the human body; b) The food spoilage shall not be covered; c) The quality defects in foods or during the processing shall not be covered, or no food additives shall be applied for the purpose of adulteration. d) The original nutritive value of foods shall not be reduced; shall e) The addition level in foods shall be minimized while the expected effects are achieved. 3.2 The food additives may be applied under the following circumstances: a) To keep or improve the original nutritive value of foods; b) To be served as the necessary ingredients or compositions of foods for some special diets; c) To improve the quality and stability of foods as well as their organoleptic attributes; d) To be convenient for the production, processing, packaging, transport or storage of foods.
Contents of GB 2760-2014
Foreword I 1 Scope 2 Terms and Definitions 3 Application Principles of Food Additives 4 Food Categorizing System 5 Application Requirements of Food Additives 6 Food Spices 7 Processing Aids Appendix A (Normative) Application Requirements of Food Additives Appendix B Application Requirements of Food Spices Appendix C Application Requirements of Processing Aids for Food Industry Appendix D Functional Category of Food Additives Appendix E Food Categorizing System Appendix F Index of Application Requirements of Food Additives in Appendix A (In the order of Chinese phonetic alphabet of food additives names) Table A.1 Application Scope1) and Amount of Food Additives Table A.2 List of Food Additives Properly Applied According to the Production Needs Table A.3 List of Exceptional Food Categories with Additives Not Properly According to the Production Needs Table B.1 List of Foods Forbidden to be Added with Food Spices and Flavoring Essence Table B.2 List of Allowable Natural Spices for Foods Table B.3 List of Synthetic Spices for Foods Permitted to be Applied Table C.1 List of Processing Aids That May be Applied in the Processing Procedure of Various Foods and Whose Residual Level is not Required to be Limited (Excluding Enzyme Preparation) Table C.2 List of Processing Aids That Need to Specify Function and Application Scope (Excluding Enzyme Preparation) Table C.3 List of Food Enzyme Preparation and Its Source Table E.1 Food Categorizing System
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Keywords:
GB 2760-2014, GB/T 2760-2014, GBT 2760-2014, GB2760-2014, GB 2760, GB2760, GB/T2760-2014, GB/T 2760, GB/T2760, GBT2760-2014, GBT 2760, GBT2760