Edible protein

Edible protein, Total:89 items.

The international standard classification for "Edible protein" includes: Fruits. Vegetables , Vegetables and derived products , food products in general , Cereals, pulses and derived products , Milk and processed milk products , Man-made fibres .

The Chinese standard classification for "Edible protein" includes: Other cash crops , Vegetable processing and products , Food sanitation , Basic standards and general methods , Grain processing and products , Food processing and products in general , Children foods , Special foods in general , Cereal crop and product , Synthetic food additives , Cereal crop and forage crop in general , Chemical fibre in general .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 14771-1993 Method for determination of protein content in foods
GB/T 5511-1985 Inspection of grain and oilseeds--Methods for determination of crude protein
GB/T 15673-2009 Determination of crude protein in edible mushroom
GB/T 5413.1-1997 Milk powder and formula foods for infant and young children-Determination of protein
GB/T 5009.5-2003 Determination of protein in foods
GB/T 15673-1995 Method for determination of crude protein in edible fungi
GB/T 20371-2006 Soy protein for food industry

Group Standards of the People's Republic of China

T/JXSYYXH 0004-2023 Sports nutrition food (protein supplement)
T/CAQI 91-2019 Edible pea protein
T/CAQI 091-2019 edible pea protein

Professional Standard - Light Industry

QB/T 2832-2006 Sports nutrition food Protein supplement

Taiwan Provincial Standard of the People's Republic of China

CNS 5035-1986 Method of Test for Crude Protein in Food

Professional Standard - Agriculture

293药典三部-2020 Bioassay 3413 Determination of protein residues in Pseudomonas bacteria
294药典三部-2020 Bioassay 3414 Determination of Protein Residue in Yeast Engineering Bacteria
LS/T 3323-2023 Corn protein for food industry
249药典四部-2015 3400 Bioassay 3413 Determination of Pseudomonas bacterial protein residues
NY/T 520-2002 Quality protein maize
292药典三部-2020 Bioassay 3412 Determination of Escherichia coli protein residues
GB/T 5009.5-1985 Method for determination of protein in foods
227药典三部-2010 Appendix IX IXE Method for Determination of Protein Residue in Yeast Engineering Bacteria
241药典四部-2020 3400 Bioassay 3412 Determination of Escherichia coli protein residues
225药典三部-2010 Appendix IX IXC Determination of Escherichia coli protein residues
243药典四部-2020 3400 Biological Assay 3414 Determination of Protein Residue in Yeast Engineering Bacteria
NY/T 433-2014 Green food. Plant protein beverage
250药典四部-2015 3400 Biological Assay 3414 Determination of Protein Residue in Yeast Engineering Bacteria
248药典四部-2015 3400 Bioassay 3412 Determination of Escherichia coli protein residues
242药典四部-2020 3400 Bioassay 3413 Determination of Pseudomonas bacterial protein residues
GB 10797-1989 Food additive--Sodium caseinate
226药典三部-2010 Appendix IX IXD Determination of protein residues in Pseudomonas bacteria
267药典三部-2015 Bioassay 3412 Escherichia coli bacterial protein residue determination method 111

National Health Commission of the People's Republic of China

GB 5009.5-2016 National Food Safety Standard — Determination of Protein in Foods
GB 5009.5-2010 Determination of Protein in Foods

Professional Standard - Commodity Inspection

SN/T 0800.3-1999 Cereals and feedstuffs for import and export - Method for the determination of crude protein
SN/T 3926-2014 Determination of protein content in dairy foods,egg foods and soy foods for export - Coomassie brilliant blue method

Henan Provincial Standard of the People's Republic of China

DB41/T 1615-2018 Technical regulations for the detection of cellulase, xylanase, laccase and protease activities of edible fungi

Professional Standard - Textile

FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber

农业农村部

NY/T 433-2021 Green food-Plant protein beverage

IN-BIS

IS 1167-1965 Casein specifications (food quality)
IS 13650-1993 Glass containers for proteinized food
IS 6557-1972 Protein Flakes Specifications Not Food Quality
IS 9487-1980 Specification for "ready-to-eat" protein-rich puffed foods
IS 9038-1979 Specification for Renewable Protein Beverages and Food Products
IS 9488-1980 Specifications for edible coconut protein concentrate
IS 8211-1976 Specification for edible soy protein isolate
IS 8222-1976 Specification for edible leaf protein concentrates
IS 8212-1976 Specification for edible peanut protein isolate
IS 7219-1973 Methods for determination of protein in food and feed
IS 8220-1976 Specification for concentrated nutritional supplement foods rich in protein

RU-GOST R

GOST R 57476-2017 Bird food protein. Specifications
GOST R 57475-2017 Dried egg protein after extraction lysozyme. Specifications
GOST 13805-1976 Dry fermentation pepton for bacteriological objects. Specifications

GSO

GSO 1374:2021 Edible Casein And Caseinates
BH GSO 1374:2022 Edible Casein And Caseinates
GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
OS GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods

GOSTR

GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications

Danish Standards Foundation

DS 2253:1983 Water quality. Determination of aerobic proteclytic bacteria at 30 centigrades

IX-FAO

CODEX STAN 290-1995(En) Edible casein product standards
CODEX STAN 290-2001 Codex standard for edible casein products

AR-IRAM

IRAM 15 707-1963 How to measure plant protein in food

ZA-SANS

CKS 458-2008 Protein, vitamin, mineral (PVM) supplementary food mixture
CKS 633-2008 Textured soya protein foodstuffs
CKS 633-2000 Textured soya protein foodstuffs

British Standards Institution (BSI)

BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC

HU-MSZT

MNOSZ 17619-1954 Definition of the concept of protein content in preserved foods
MSZ KGST 2787-1980 Determination of protein content of preservative foods

Japanese Industrial Standards Committee (JISC)

JIS K 0602:2000 Proteins -- Serum albumin -- Methods for quantitative analysis
JIS K 0605:2000 Proteins -- Trypsin -- Methods for quantitative analysis
JIS K 0606:2000 Proteins -- Transferrin -- Methods for quantitative analysis
JIS K 0603:2000 Proteins -- Immunoglobulin -- Methods for quantitative analysis

American Society for Testing and Materials (ASTM)

ASTM D7818-12 Standard Test Method for Enumeration of Proteolytic Bacteria in Fresh (Uncured) Hides and Skins

Society of Automotive Engineers (SAE)

SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein

South African Bureau of Standard

SANS 1159:2003 The production of pre-cooked frozen foods containing protein

CZ-CSN

CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content

Korean Agency for Technology and Standards (KATS)

KS H ISO 5549:2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
KS P 1011-2008 Test method of the 2-D electrophoresis for recombinant bacteria
KS H ISO 5549-2006(2016) Caseins and caseinates－Determination of protein content(Reference method)

International Organization for Standardization (ISO)

ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)

KR-KS

KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)

Spanish Association for Standardization (UNE)

UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)

RO-ASRO

STAS 2213/17-1976 SWEETS Determination of total proteinic content and milk proteinic substance content
STAS 21/6-1973 OILSEED RESIDUES Determination of protein of protein brut content

AT-ON

ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method

European Committee for Standardization (CEN)

EN ISO 21572:2013 Foodstuffs - Molecular biomarker analysis - Protein-based methods
EN ISO 21572:2019 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)

Lithuanian Standards Office

LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

VN-TCVN

TCVN 4593-1988 Canned foods.Determination of total protein

German Institute for Standardization

DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method