This standard specifies the determination methods for sodium propionate and calcium propionate in soy sauce, vinegar, bread and cakes. This standard applies to the determination of propionate in soy sauce, vinegar, bread and pastries. The detection limit of this method is 0.05g/kg for bread and cakes, and 0.02g/kg for soy sauce and vinegar.
GB/T 5009.120-2003 history
2016GB 5009.120-2016 Determination of Sodium Propionate and Calcium Propionate in Food Safety National Standard Food
2003GB/T 5009.120-2003 Determination of sodium propionate and calcium propionate in foods
1994GB/T 14940-1994 Determination method of sodium propionate and calcium propionate in food
GB/T 5009.120-2003 Determination of sodium propionate and calcium propionate in foods has been changed from GB/T 14940-1994 Determination method of sodium propionate and calcium propionate in food.
GB/T 5009.120-2003 Determination of sodium propionate and calcium propionate in foods was changed to GB 5009.120-2016 Determination of Sodium Propionate and Calcium Propionate in Food Safety National Standard Food.