GB 10146-2015 English PDF (GB10146-2015)

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GB 10146-2015: National Food Safety Standard -- Edible animal fats
GB 10146-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Edible animal fats
ISSUED ON. NOVEMBER 13, 2015
IMPLEMENTED ON. NOVEMBER 13, 2016
Issued by. National Health and Family Planning Commission of the PRC
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and definitions ... 4 
3 Technical requirements ... 4 
4 Other ... 5 
Foreword
This Standard replaces GB 10146-2005 “Hygienic standard for edible animal
fats”.
As compared with GB 10146-2005, the main changes of this Standard are as
follows.
- CHANGE the standard’s name to “National food safety standard - Edible
animal fats”;
- MODIFY the scope;
- ADD terms and definitions;
- MODIFY the sensory requirements;
- MODIFY the physicochemical indexes;
- ADD the limit for residue of veterinary drug;
- ADD the requirement for use of nutritional fortification substances;
- ADD the requirement for label identification.
National food safety standard - Edible animal fats
1 Scope
This Standard applies to edible animal fats, including only edible lard, beef
tallow, mutton fat, chicken fat, and duck fat.
2 Terms and definitions
2.1 Edible animal fats
Edible lard, beef tallow, mutton fat, chicken fat, and duck fat refined from the
suet, fat, omentum, or the pure adipose tissue attached to the internal organs
of live pigs, cattle, sheep, chickens, and ducks which have been quarantined
and inspected qualified by the animal health supervision agency.
3 Technical requirements
3.1 Raw material requirements
Raw materials shall comply with the corresponding food standards and relevant
regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with the provisions of Table 1.
Table 1 -- Sensory requirements
3.3 Physicochemical indexes
Physicochemical indexes shall meet the requirements of Table 2.