GB 4926-2008
Food additive.Red kojic rice (powder) (English Version)
- Standard No.
- GB 4926-2008
- Language
- Chinese, Available in English version
- Release Date
- 2008
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2016-05
- Replace By
- GB 1886.19-2015
- Latest
- GB 1886.19-2015
- Replace
- GB 4926-1985
- Scope
- This standard specifies the definition, product classification, requirements, test methods, inspection rules, signs, packaging, transportation and storage of food additive red yeast rice (powder) products. This standard applies to the production, inspection and sales of red yeast rice (flour).
GB 4926-2008 Referenced Document
- GB 1354 Rice*， 2009-03-28 Update
- GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus
- GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms
- GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella
- GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
- GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
- GB/T 5009.22 Determination of aflatoxin B1 in foods
- GB/T 5009.3 Determination of moisture in foods
- GB/T 5009.74 Method for limit test of heavy metals in food additives
- GB/T 6682 Water for analytical laboratory use.Specification and test methods
GB 4926-2008 history
- 2015 GB 1886.19-2015 National Food Safety Standard Food Additive Red Yeast Rice
- 2008 GB 4926-2008 Food additive.Red kojic rice (powder)
- 1985 GB 4926-1985 Food additive--Red kojic rice
GB 4926-2008 Food additive.Red kojic rice (powder) was changed to GB 1886.19-2015 National Food Safety Standard Food Additive Red Yeast Rice.
