GB 17401-2014 English PDF (GB17401-2014)

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GB 17401-2014: National Food Safety Standard -- Puffed food
GB 17401-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Puffed food
ISSUED ON: DECEMBER 24, 2014
IMPLEMENTED ON: MAY 24, 2015
Issued by: National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
Foreword
This standard replaces some indicators in GB 17401-2003 "Hygienic standard for
puffed food" and GB/T 22699-2008 "Puffed food". For the indicators related to this
standard in GB/T 22699-2008 "Puffed food", this standard shall prevail.
Compared with GB 17401-2003, the main changes in this standard are as follows:
- CHANGE the name of the standard into "National food safety standard - Puffed
food";
- MODIFY the description of the scope;
- MODIFY the terms and definitions;
- MODIFY the raw material requirements;
- MODIFY the sensory requirements;
- MODIFY the physical and chemical indicators;
- MODIFY the microbial limits;
- MODIFY the packaging requirements.
National food safety standard - Puffed food
1 Scope
This standard applies to prepackaged puffed foods.
2 Terms and definitions
2.1 Puffed food
It is a loose or crunchy food, which is made with cereals, potatoes, beans, fruits,
vegetables or nuts and seeds as the main raw materials, through the puffing process.
2.2 Puffing
The process in which the volume of raw materials expands or the tissue becomes loose,
after being heated or the pressure difference changes.
2.3 Oil-containing puffed food
Puffed food, which is fried with edible oil or with edible oil added and/or sprayed into
the product.
2.4 Non-oil-containing puffed food
Puffed food, that does not add or spray edible oil in the product.
3 Technical requirements
3.1 Raw material requirements
Raw materials shall comply with corresponding food standards and relevant provisions.
3.2 Sensory requirements
Sensory requirements shall comply with Table 1.