Dosage Forms and Technical Requirements for Health Food Filing (2021) It specifies the dosage forms and technical requirements for health foods subject to filing.

GB/T 1535-2017 Soya Bean Oil (Amendment No.1) Amendment of GB 1535-2017 Soya Bean Oil.

GB/T 19111-2017 Maize Oil **The amendment No.1 was incorporated in this version.This standard specifies the terms and definitions, classification, basic compositions and main physical parameters, quality requirements, test methods and rules, labeling, packaging, storage, transportation and sales requirements for maize oil.This standard applies to commodities of finished maize oil and crude maize oil. The quality indicator of crude maize oil only applies to the trade of corn crude oil.

GB 5420-2021 National Food Safety Standard Cheese GB 5420-2021 is applicable to ripened cheese, mould ripened cheese, and unripened cheese in China. It replaces GB 5420-2010. 

GB 5009.22-2016 National Food Safety Standard Determination of Aflatoxin B and G in Foods GB 5009.22-2016 is applicable to the determination of aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2 in food.

GB 10765-2021 National Food Safety Standard Infant Formula This standard applies to formula food consumed by infants aged from 0 to 6 months old.

GB 10766-2021 National Food Safety Standard Older Infant Formula GB 10766-2021 is applicable to older infant formula (6-12 months old).

GB 10767-2021 National Food Safety Standard Young Children Formula GB 10767-2021 is applicable to young children formula. It includes the scope, terms and definitions, and technical requirements.

BJS 201705 Determination of Vanillin, Methyl Vanillin and Ethyl Vanillin in Foods This standard applies to the determination of vanillin, methylvanillin and ethylvanillin in liquid milk, cream, infants and young children formula milk powder (excluding infants and young children formula milk powder for special medical purposes), cereal-based complementary foods for infants and young children, milled grain processed products, vegetable fat and other foods.

GB 1903.42-2020 National Food Safety Standard Food Nutritional Fortification Substance Inositol This standard applies to the food nutritional fortification substance inositol (Cyclohexanehexol) produced through the hydrolysis of calcium magnesium phytate (phytin).