The national standard for condiments, the implementation standard for condiments

The 31644-2018 standard applies to compound seasonings, including seasoning wines, acidic seasoning liquids, etc., but is not applicable to aquatic condiments. Aquatic condiments shall be subject to the National Food Safety Standard for Aquatic Condiments (GB 10133-2014). Although in the "Classification of Condiments" (GB T 20903-2007), the preparation of soy sauce, the preparation of vinegar and hot pot seasoning are not under the classification of "compound seasoning", but the product is essentially a compound seasoning, which falls within the scope of application of the GB 31644-2018 standard.

According to the current food safety standard system, products such as soy sauce and vinegar are no longer included in the scope of application of soy sauce and vinegar standards, so the words "soy sauce" and "vinegar" cannot be reflected in the product name.

Compound seasoning is a condiment made by mixing a variety of spices and seasonings, and has become more and more popular in recent years. The following are the national standards for several common compound seasonings:

1.Meat seasoning: GB 17415-2018 "Pork Seasoning", GB 17416-2018 "Beef Seasoning", GB 17417-2018 "Chicken Seasoning", etc.

2.Vegetable seasoning: GB 19303-2014 "Spiced Vegetable Seasoning", GB 19304-2014 "Tomato Seasoning", GB 19305-2014 "Shiitake Mushroom Seasoning", etc.

3.Soy sauce seasonings: GB 18186-2013 "Soy Sauce Seasoning", GB 18187-2013 "Vinegar Seasoning", GB 18188-2013 "Sauce Seasoning", etc.

4.Seafood seasoning: GB 34461-2017 "Hoisin sauce seasoning".

5.Other flavourings: GB 2758-2012 "Hamburger Seasoning", GB T 21054-2007 "Special Seasoning for Sugar Cake", GB T 21104-2007 "Curry Seasoning", etc.

The above national standards stipulate the name, classification, chemical composition, physical indicators, inspection methods, and quality and safety standards of various types of compound seasonings. It should be noted that when using compound seasonings, the corresponding products should be selected according to the actual needs and used in accordance with the product standards to ensure product safety, cultivation and use effects.

Here are a few common national standards for compound seasonings:1China's National Standard GB 30616-2014 "Compound Seasonings" stipulates the classification, name and label information of compound seasonings, and at the same time makes detailed provisions on their ingredients, quality indicators, production and processing technology, packaging and storage, etc.

2.The U.S. Food and Drug Administration (FDA) has established a number of standards for compound seasonings, such as 21CFR. These standards mainly relate to the classification and name of compound seasonings, the types and dosages of added ingredients, and the restrictions on their use in food production.

3.The European Union and the European Union have unified the relevant standards for compound seasonings. Among them, the most important is the E400-E499 series of additives such as preservatives, stabilizers and thickeners issued by the European Commissioner's Directorate-General for Health and Food Safety (EFSA).

These standards specify the types, uses, and restrictions of compound seasoning additives. 4.Japan's Japanese Food Hygiene Law stipulates the types and dosages of compound seasoning additives.

At the same time, the Ministry of Agriculture, Forestry and Fisheries of Japan has established the "Standards for the Use of Food Additives", which specifies the use limits and maximum amounts of various compound seasoning additives.