Condiments refer to supplementary foods which can improve the color, fragrance and taste of the dishes, promote human appetite and benefit human health. Its main function is to improve the quality of the dishes and meet the sensory needs of consumers, so as to stimulate human appetite and improve human health. As an indispensable part of food production, the quality and safety of condiments play an important role in everyone's health.
Test Cycle:
7 working days, urgent services are available
Product Category:
Soy sauce, table vinegar, monosodium glutamate, sauce and condiments
Test Items:
Test Item of Soy Sauce
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Amino acid nitrogen |
√ |
√ |
√ |
|
| 4 |
Total acid (calculated as lactic acid) |
√ |
√ |
√ |
Suitable for cooking soy sauce |
| 5 |
Total arsenic (calculated as As) |
√ |
√ |
＊ |
|
| 6 |
Lead (calculated as Pb) |
√ |
√ |
＊ |
|
| 7 |
Aflatoxin B1 |
√ |
√ |
＊ |
|
| 8 |
Food additives (benzoic acid, sorbic acid, etc.) |
√ |
√ |
＊ |
|
| 9 |
Total bacterial count |
√ |
√ |
√ |
Suitable for table soy sauce |
| 10 |
Coliform group |
√ |
√ |
√ |
|
| 11 |
Pathogenic bacteria (referring to pathogenic entero becteria) |
√ |
√ |
＊ |
|
| 12 |
Ammonium salt |
√ |
√ |
√ |
|
| 13 |
Soluble saltless solids |
√ |
|
√ |
|
| 14 |
Total nitrogen |
√ |
|
√ |
|
| 15 |
※ 3-chlorine-1, 2-propylene glycol |
√ |
|
|
|
| 16 |
Label |
√ |
√ |
|
|
Note: 1. ※ It can be included when capable, but shall not be determined. 2. In addition to the requirements of GB7718, the contents of fermented soy sauce or blended soy sauce, the content of amino acid nitrogen, quality grade, the use of "going with rice or bread and/or cooking", and product standard number (production process) shall be noted.
Test Items of Vinegar
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Total acid (calculated as acetic acid) |
√ |
√ |
√ |
|
| 4 |
Free acid |
√ |
√ |
* |
|
| 5 |
Total arsenic (calculated as As) |
√ |
√ |
* |
|
| 6 |
Lead (calculated as Pb) |
√ |
√ |
* |
|
| 7 |
Aflatoxin B1 |
√ |
√ |
* |
|
| 8 |
Food additives (benzoic acid, sorbic acid, etc.) |
√ |
√ |
* |
|
| 9 |
Total bacterial count |
√ |
√ |
√ |
|
| 10 |
Coliform group |
√ |
√ |
√ |
|
| 11 |
Pathogenic bacteria (referring to pathogenic entero becteria) |
√ |
√ |
* |
|
| 12 |
Non-volatile acid |
√ |
|
√ |
Suitable for solid-state fermentation of brewed vinegar (calculated as lactic acid) |
| 13 |
Soluble saltless solids |
√ |
|
√ |
Liquid fermentation vinegar with alcohol as raw material is not required |
| 14 |
Label |
√ |
√ |
|
|
Note: In addition to the requirements of GB7718 General Standard for the Labelling of Foods, the content of total acid and the product standard number (production process) shall also be noted.
Test Item of Sauce Class
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Amino acid nitrogen |
√ |
√ |
√ |
|
| 4 |
Table salt |
√ |
√ |
√ |
Suitable for yellow soybean paste and sweet bean sauce |
| 5 |
Total acid (calculated as lactic acid) |
√ |
√ |
√ |
|
| 6 |
Total arsenic (calculated as As) |
√ |
√ |
＊ |
|
| 7 |
Lead (calculated as Pb) |
√ |
√ |
＊ |
|
| 8 |
Aflatoxin B1 |
√ |
√ |
＊ |
|
| 9 |
Food additives (benzoic acid, sorbic acid, etc.) |
√ |
√ |
＊ |
|
| 10 |
Coliform group |
√ |
√ |
√ |
|
| 11 |
Pathogenic bacteria (salmonella, staphylococcus aureus and shigella) |
√ |
√ |
＊ |
|
| 12 |
Moisture |
√ |
√ |
√ |
|
| 13 |
Reducing sugar (calculated as the glucose) |
√ |
|
√ |
Suitable for sweet bean sauce |
| 14 |
Label |
√ |
√ |
|
|
Note: The test items of amino acid nitrogen in yellow soybean paste and sweet bean sauce shall be determined in accordance with the standard of GB2718 Hygienic Standard for Soybean Paste, and other sauce products shall be determined according to enterprise standard.
Test Items for Semi-solid Condiments (Oil)
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Moisture (loss on drying) |
√ |
√ |
√ |
|
| 4 |
Acid value |
√ |
√ |
√ |
|
| 5 |
Peroxide value |
√ |
√ |
√ |
Except for sesame paste |
| 6 |
Edible salt (chloride) |
√ |
√ |
√ |
Except for peanut butter and sesame paste |
| 7 |
Fat |
√ |
√ |
√ |
Peanut butter, sesame paste only |
| 8 |
Fineness |
√ |
√ |
√ |
Peanut butter, sesame paste only |
| 9 |
Protein |
√ |
√ |
* |
Peanut butter only |
| 10 |
Ash content |
√ |
√ |
* |
Peanut butter only |
| 11 |
Nitrite |
√ |
√ |
* |
Add cured products and sauce-pickled products only |
| 12 |
Total arsenic |
√ |
√ |
* |
|
| 13 |
Lead |
√ |
√ |
* |
|
| 14 |
Aflatoxin B1 |
√ |
√ |
* |
Peanut butter and fried pepper sauce only |
| 15 |
Food additives (benzoic acid and sorbic acid) |
√ |
√ |
* |
As required |
| 16 |
Total bacterial count |
√ |
√ |
√ |
Ready-to-eat |
| 17 |
Coliform group |
√ |
√ |
√ |
Ready-to-eat |
| 18 |
Pathogenic bacteria (salmonella, staphylococcus aureus and shigella) |
√ |
√ |
* |
Ready-to-eat |
| 19 |
Label |
√ |
√ |
|
|
Test Items for Semi-solid Condiments (Non-oil)
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Loss on drying (moisture) |
√ |
√ |
√ |
|
| 4 |
Edible salt (chloride) |
√ |
√ |
√ |
|
| 5 |
Amino acid nitrogen (or sodium glutamate) |
√ |
√ |
√ |
|
| 6 |
Nitrite |
√ |
√ |
* |
Add cured products and sauce-pickled products only |
| 7 |
Total arsenic |
√ |
√ |
* |
|
| 8 |
Lead |
√ |
√ |
* |
|
| 9 |
Food additives (benzoic acid and sorbic acid) |
√ |
√ |
* |
As required |
| 10 |
Total bacterial count |
√ |
√ |
√ |
Ready-to-eat |
| 11 |
Coliform group |
√ |
√ |
√ |
Ready-to-eat |
| 12 |
Pathogenic bacteria (salmonella, staphylococcus aureus and shigella) |
√ |
√ |
* |
Ready-to-eat |
| 13 |
Label |
√ |
√ |
|
|
Test Items of Edible Seasoning Oil
| S/N |
Test Items |
Issuing |
Supervision |
Delivery |
Remarks |
| 1 |
Sense |
√ |
√ |
√ |
|
| 2 |
Net content |
√ |
√ |
√ |
|
| 3 |
Moisture and volatile matter |
√ |
√ |
√ |
|
| 4 |
Acid value |
√ |
√ |
√ |
|
| 5 |
Peroxide value |
√ |
√ |
√ |
|
| 6 |
Antioxidant (BHA, BHT) |
√ |
√ |
* |
As required |
| 7 |
Label |
√ |
√ |
|
|
