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This standard replaces GB 8537-2008 Drinking Natural Mineral Water.
The following main changes have been made with respect to GB 8537-2008 (the previous edition):
——the water source requirements are modified;
——the sensory requirements are modified;
——the boundary indexes are modified;
——the limit indexes are modified;
——the microorganism limits are modified;
——some requirements in marking clauses are deleted.
National Food Safety Standard
Drinking Natural Mineral Water
1 Scope
This standard applies to natural mineral water.
2 Terms and Definitions
2.1 Natural mineral water
Water that naturally runs out from deep underground or is collected through well drilling, contains a certain amount of minerals, microelements or other compositions, is not contaminated in a certain area and has been protected against contamination; generally, its dynamic indexes, such as chemical compositions, flow and water temperature are relatively stable within the natural periodical fluctuation range.
2.1.1 Carbonated natural mineral water
natural mineral water with visible isogenous carbon dioxide releasing and generating bubbles naturally at normal temperature and pressure after packaging, where the unstable components may be removed by aeration, decantation, filtering or other methods and it is allowed to recycle and fill isogenous carbon dioxide, without changing the basic characteristics and main component content of the source water of natural mineral water.
2.1.2 Aerated natural mineral water
natural mineral water generating bubbles by adding food additive - carbon dioxide, where the unstable components may be removed by aeration, decantation, filtering or other methods, without changing the basic characteristics and main component content of the source water of natural mineral water.
2.1.3 Non-carbonated natural mineral water
natural mineral water whose free carbon dioxide content does not exceed the carbon dioxide content necessary to keep the bicarbonate dissolved in water after packaging, where the unstable components may be removed by aeration, decantation, filtering or other methods, without changing the basic characteristics and main component content of the source water of natural mineral water.
2.1.4 De-aerated natural mineral water
natural mineral water without visible carbon dioxide releasing naturally at normal temperature and pressure after carbon dioxide removal and packaging, where the unstable components may be removed by aeration, decantation, filtering or other methods, without changing the basic characteristics and main component content of the source water of natural mineral water.
3 Technical Requirements
3.1 Raw material requirements
Source water shall run out from deep underground or be collected through well drilling. The hygienic protection of water source and water quality monitoring of source water shall comply with GB 19304, and the water quality monitoring items shall meet the requirements of 3.3 (except manganese and oxygen consumption), 3.4 and 3.5.
3.2 Sensory Requirements
Sensory Requirements shall meet the requirements of Table 1.
Table 1 Sensory Requirements
Item Requirements Inspection method
Chroma ≤ 10 (other color is not allowed) GB8538
Turbidity /NTU ≤ 1
Taste and odour Taste of mineral water, no peculiar smell
State Small amount of natural mineral salt sediment is allowed, no foreign impurities visible to normal eyesight.
3.3 Physical and chemical indexes
3.3.1 Boundary indexes
At least one (or more) boundary index shall meet the requirements of Table 2.
Foreword I
1 Scope
2 Terms and Definitions
3 Technical Requirements
4 Others
