BS ISO 12824:2016,Royal jelly — Specifications.BS ISO 12824:2016 pdf free download.The size is 2.02M.
ISO 12824:2016 specifies the production and sanitary requirements for royal jelly and establishes a series of organoleptic and chemical test methods to control royal jelly quality. It also specifies the requirements of transport, storage, packaging and marking for royal jelly. This International Standard applies to the royal jelly production (collecting, preliminary processing and packaging) and trade links. This International Standard is not applicable to royal jelly products in which other foods are mixed.
4 Requirements
4.1 Description
Royal jelly is milky white, pale yellow, with luster. It is pasty or jelly-like at room temperature with fluidity and shall be free from bubbles and foreign substances. Minor crystallization phenomena can occur naturally in royal jelly during storage.
4.2 Odour and taste
It is pungent, unfermented and shall not be rancescent. It is acerb, spicy and it brings acrid taste to palate and throat.
4.3 Chemical requirements
Royal jelly shall comply with the requirements given in Table 1.

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