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GB 1886.41: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 1886.41-2025 | English | 140 |
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National food safety standard - Food additive - Xanthan gum
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| GB 1886.41-2015 | English | 140 |
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National Food Safety Standard -- Food Additives -- Yellow gum
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GB 1886.41-2025: National food safety standard - Food additive - Xanthan gum
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.41-2025
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
GB1886.41-2025
National food safety standard - Food additives - Xanthan
gum
Issued on: SEPTEMBER 02, 2025
Implemented on: MARCH 02, 2026
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Molecular formula and structural formula... 4
3 Technical requirements... 5
Annex A Test methods... 7
Foreword
This Standard replaces GB 1886.41-2015 “National food safety standard - Food
additives - Xanthan gum.”
Compared with GB 1886.41-2015, the main changes in this Standard are as follows.
- MODIFY the scope of xanthan gum;
- ADD the xanthan gum content indicator and test method;
- MODIFY the test method for total nitrogen;
- ADD the isopropanol indicator and test method;
- ADD the arsenic indicator and test method;
- MODIFY the pretreatment method for microbiological testing method.
National food safety standard - Food additives - Xanthan
gum
1 Scope
This Standard applies to xanthan gum, a food additive made primarily from starch,
fermented with Xanthomonas campestris and purified with ethanol or isopropanol,
dried, and pulverized.
2 Molecular formula and structural formula
2.1 Molecular formula
(C35H49O29)n
2.2 Structural formula
Key.
Me - Na, K, ଵଶCa.
3 Technical requirements
3.1 Sensory requirements
The sensory requirements shall comply with the provisions of Table 1.
3.2 Physicochemical indicators
The physicochemical indicators shall comply with the provisions of Table 2.
3.3 Microbial limits
The microbial limits shall comply with the provisions of Table 3.
Annex A
Test methods
A.1 General
Unless otherwise specified, the reagents and water used in this Standard refer to
analytical reagents and grade 3 water as specified in GB/T 6682.Unless otherwise
specified, the standard solutions, standard solutions for impurity determination,
preparations, and products used in the tests shall be prepared according to the provisions
of GB/T 601, GB/T 602, and GB/T 603.Unless otherwise specified, the solutions used
in the tests refer to aqueous solutions.
A.2 Identification tests
A.2.1 Solubility test
Weigh 1 g of the sample, to the nearest 0.01 g, slowly pour it into a beaker containing
100 mL of water, turn on the stirrer to 200 r/min, add the sample while stirring, and it
shall dissolve after 25 min. The sample shall not dissolve when added to ethanol,
acetone, or ether using this method.
A.2.2 Gel test
Add 300 mL of water to a 500 mL beaker, preheat to 80 ℃, turn on the stirrer to 200
r/min, add 1.5 g each of the dried sample and locust bean gum (to the nearest 0.01 g)
while stirring. After the mixture forms a solution, continue stirring for at least 30 min
(the water temperature shall not be lower than 60 ℃ during stirring). Stop stirring and
cool at room temperature for at least 2 h. When the temperature drops below 40 ℃, a
gel-like substance will form. Prepare a 1 % sample solution as a control using this
method, without adding locust bean gum, and no gel-like substance will appear.
A.3 Determination of xanthan gum content (on a dry basis)
A.3.1 Method summary
After treating the xanthan gum sample with a low concentration of potassium hydroxide
and hydrochloric acid solution, precipitate it with anhydrous ethanol, then wash it with
anhydrous ethanol to remove impurities, filter, dry the filter residue, weigh it, and
calculate the xanthan gum content.
A.3.2 Reagents and materials
A.3.2.1 Potassium hydroxide solution (0.04 g/mL). Weigh 4 g of potassium hydroxide,
dissolve it in water, and dilute to 100 mL.
A.3.2.2 Dilute hydrochloric acid solution (1 + 3, volume ratio). Pipette 10 mL of
hydrochloric acid, add 30 mL of water, and mix well.
A.3.2.3 Anhydrous ethanol.
A.3.2.4 Acetone.
A.3.2.5 Diatomaceous earth 545.
A.3.2.6 Silver nitrate test solution (17 g/L). Weigh 1.7 g of silver nitrate, dissolve it in
water, and dilute to 100 mL.
A.3.3 Instruments and equipment
A.3.3.1 Centrifuge.
A.3.3.2 Vacuum drying oven.
A.3.3.3 Glass filter (G3).
A.3.3.4 Desiccator.
A.3.3.5 Electronic balance. Sensitivity 0.001 g.
A.3.4 Analytical procedure
Add diatomaceous earth 545, approximately 0.5 cm thick, to a glass filter (G3), place
it in a vacuum drying oven and dry at 80 ℃, 40 kPa ~ 53 kPa, remove it and cool it in
a desiccator, then weigh. Repeat the drying and weighing process until the difference
between two weighings does not exceed 2 mg, which is considered constant weight,
record the mass as m1, to the nearest 0.001 g. Accurately weigh 0.5 g of the sample after
the loss on drying determination, to the nearest 0.001 g, and record the mass as m. Add
10 mL of anhydrous ethanol to fully disperse the sample, then add 10 mL of potassium
hydroxide solution (0.04 g/mL) to dissolve it, and add 90 mL of water. Add 15 mL of
dilute hydrochloric acid (1 + 3) and 300 mL of anhydrous ethanol to this solution and
stir vigorously. After standing for 2 h, centrifuge at 4000 r/pm for 10 min and remove
the supernatant. Add an appropriate amount of anhydrous ethanol again and repeat the
centrifugation and supernatant removal steps until there is no chloride in the supernatant
(pour about 10 mL of supernatant into a beaker, add 0.5 mL of silver nitrate test solution;
if there is no turbidity, then there is no chloride in the supernatant). Filter the precipitate
through the glass filter that has reached constant weight as described above and wash
with anhydrous ethanol. After washing the final residue with 30 mL of acetone, place
the glass filter containing the residue in a fume hood for at least 30 min, then vacuum
dry it at 80 °C and 40 kPa ~ 53 kPa for 4 h. Remove it and place it in a desiccator to
cool and dry to constant weight, record the mass as m2, to the nearest 0.001 g.
A.3.5 Calculation of results
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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