GOST R 52177-2003 PDF

Full title and description

GOST R 52177-2003 — "Ароматизаторы пищевые. Общие технические условия" (English title: Food flavourings. General specifications). The standard establishes general technical requirements, classification, safety and quality indicators, methods of control, packaging, marking and storage rules for food flavourings intended for the food industry (excludes flavourings for tobacco products).

Abstract

GOST R 52177-2003 sets out definitions and a uniform framework for manufacture, testing and acceptance of food flavourings (liquid, dry and paste forms), including permitted carriers and solvents, safety classifications, sampling and test categories (acceptance and periodic), microbiological and physico‑chemical control methods, and requirements for packaging, marking and storage. The document was adopted for national application in Russia and later replaced by a newer consolidated standard.

General information

• Status: Cancelled / withdrawn (superseded by later national standard GOST 32049-2013; entry removed from effect on 15 February 2015).
• Publication date: Designation year 2003; published by the standards publisher in Moscow (issued 2004) and put into effect 1 January 2005.
• Publisher: IПК «Издательство стандартов» (Standards Publishing House) / national standards authority (Gosstandart/Rosstandart).
• ICS / categories: 67.220.20 (Foodstuffs — Flavourings; related to food additives and flavouring materials).
• Edition / version: Original designation GOST R 52177-2003 with amendments issued (noted amendments/changes in 2008–2012 in national information updates).
• Number of pages: 30 pages (original text).

Scope

The standard applies to food flavourings used as food additives in food production (including liquid, dry and paste forms) and defines classification by intended use (confectionery/bakery, non‑alcoholic beverages, margarine, other foodstuffs), general technical requirements, permitted solvents and carriers, safety classes for components, and rules for sampling, testing, packaging, marking, transport and storage. It explicitly excludes flavourings intended for tobacco products.

Key topics and requirements

• Classification of flavourings by purpose and form (liquid—solutions/emulsions, dry—powder/granules, pastes).
• Permitted solvents and carriers (ethanol, water, propylene glycol, triacetin, vegetable oils, carbohydrates and gums as carriers for dry forms).
• Safety and hazard classification of components (toxicological classes, workplace exposure limits and sanitary requirements).
• Organoleptic, physico‑chemical and microbiological quality indicators and acceptance criteria.
• Sampling rules, categories of tests (acceptance and periodic) and sample sizes for batch control.
• Requirements for labeling, packaging, conservation, transport and storage to preserve safety and quality.
• Referenced test methods and normative cross‑references to related GOST/GOST R methods for element analysis, microbiology and other controls.

Typical use and users

Primary users include manufacturers of food flavourings (R&D and production), food and beverage producers applying flavouring ingredients, quality control and testing laboratories, certification and regulatory bodies, and technical writers preparing product specifications and safety documentation. The standard served as a regulatory reference for product development, acceptance testing and compliance prior to its replacement.

Related standards

GOST R 52177-2003 cross‑references many normative documents and was later superseded on national practice by GOST 32049-2013. Typical related references include GOST 8.579-2002 (measurement system requirements), various GOST methods for toxic element determination (e.g., GOST 26927‑86 for mercury, other GOSTs for arsenic/lead/cadmium), and specialized microbiological methods such as GOST R 52814-2007. The standard also relates to terminology and definitions in GOST R 52464 (flavouring terms).

Keywords

food flavourings; flavouring materials; food additives; technical specifications; classification; safety requirements; physico‑chemical limits; microbiological control; sampling; packaging; GOST R 52177‑2003.

FAQ

Q: What is this standard?

A: GOST R 52177-2003 is a Russian national standard titled "Ароматизаторы пищевые. Общие технические условия" (Food flavourings. General specifications) that provided general technical and safety requirements for food flavourings used in the food industry.

Q: What does it cover?

A: It covers classification of flavourings by use and form, permitted solvents and carriers, quality and safety indicators (organoleptic, physico‑chemical, microbiological), sampling and testing procedures, packaging/marking/storage requirements, and references to methods of analysis.

Q: Who typically uses it?

A: Manufacturers of flavourings, food and beverage producers, QC and analytical laboratories, and regulators—essentially anyone involved in production, testing or regulation of flavouring materials.

Q: Is it current or superseded?

A: It has been cancelled (withdrawn) for use in Russia; the document was removed from effect on 15 February 2015 and its territory use has been replaced by later standards, notably GOST 32049-2013. Users should consult the current applicable national standards for up‑to‑date requirements.

Q: Is it part of a series?

A: It forms part of the body of Russian product standards for food additives and flavourings and cross‑links to other GOST/GOST R documents (terminology standards, analytical methods and safety standards). It was issued as a GOST R product standard within the national system.

Q: What are the key keywords?

A: Food flavourings; flavouring agents; food additives; quality control; packaging and marking; physico‑chemical tests; microbiological limits; GOST R 52177‑2003.