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GB 1886.67-2015 English PDF

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GB 1886.67-2015: National Food Safety Standard -- Food Additives -- Acacia gum
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Basic data

Standard ID GB 1886.67-2015 (GB1886.67-2015)
Description (Translated English) National Food Safety Standard -- Food Additives -- Acacia gum
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 7,724
Date of Issue 2015-09-22
Date of Implementation 2016-03-22
Regulation (derived from) PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China

GB 1886.67-2015: National Food Safety Standard -- Food Additives -- Acacia gum

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(National food safety standards for food additives acacia gum) National Standards of People's Republic of China National Food Safety Standard Food Additives acacia gum Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives acacia gum

1 Scope

This standard applies to seeds were soaked in water from the acacia (GleditsiasinensisLam.), Grinding, drying and other steps to prepare food processing Acacia gum additives. Chemical Structure 2 Acacia gum is a polysaccharide polymers, mainly by β- (1,4) - D- glycosidic bond formed by mannopyranosyl backbone and α- (1,6) - glucoside D- pyran linkage galactose branched chains in which the galactose to mannose ratio of 1.3 to 1/4.

3 Technical requirements

3.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods White or milky white color State powder Take appropriate sample is placed in a clean, dry white porcelain dish, under natural light, observe its color and status 3.2 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Loss on drying, w /% ≤ 12.0 GB 5009.3 a direct drying pH 6.5 ~ 7.5 GB/T 9724 Ash, w /% ≤ 1.5 GB 5009.4 Acid insoluble, w /% ≤ 4.0 Appendix A A.3 Protein, w /% ≤ 3.0 GB 5009.5b Viscosity (1% solution)/(mPa · s) ≥ 1600 Appendix A A.4 Total arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.11 Lead (Pb)/(mg/kg) ≤ 2.0 GB 5009.12 TABLE 2 (cont.) Item Index Test Method Borate test by test A.5 in Appendix A Starch test by test A.6 in Appendix A a drying temperature of 105 ℃, drying time of 5h. b protein factor of 6.25. 3.3 Microbiological Microbial limits shall conform to Table 3. Table 3 microbiological limits Project Limited test methods Cfu/(CFU/g) ≤ 5000 GB 4789.2a Coliform/(MPN/g) < 30 GB 4789.3a a sample dilution method, see Appendix A A.7.

Appendix A

Testing method A.1 General Provisions This standard reagents and water, did not indicate when the other requirements, refer to the three water analytical reagent and GB/T 6682 regulations. test Test used in the standard solution, impurity standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602 and GB/T 603 provisions prepared. Solution was used in the tests did not indicate what is formulated with solvent, it refers to an aqueous solution. A.2 Identification Test A.2.1 Sample 80 ℃ can be dissolved in water, soluble in ethanol, acetone and other organic solvents. A.2.2 added 10g/L borax solution 10mL sample solution stirred immediately form can be picked hanging jelly. Weigh a sample of about 2g (accurate to 0.001g) in 400mL beaker with isopropanol about 4mL fully wet. Added under vigorous stirring 200 mL of water, and continue stirring until completely uniform colloidal dispersion, milky white viscous solution is formed, this solution takes 100mL, 400mL transferred to another burn Cup, heated in a boiling water bath for 10min, cooled to room temperature, its viscosity should be significantly increased. A.2.3 weighed sample of about 0.2g (accurate to 0.001g) in a mortar, add iodine 5g L, an aqueous solution of potassium iodide 10g// L of 2mL ~ 3mL, after grinding placed on the slide, under a microscope, acacia gum elliptical or triangular closed cells, to yellow brown. A.3 Determination of acid-insoluble matter A.3.1 Reagents and materials Diatomaceous earth, after 105 ℃, 4h dried. A.3.2 Instruments and Equipment A.3.2.1 electric heated water. A.3.2.2 electric oven. A.3.2.3 balance (being an amount of 1mg). A.3.2.4 Gooch crucible (after 105 ℃, 4h dried). A.3.2.5 dryer. A.3.3 Determination Weigh a sample of about 2g (accurate to 0.001g) in 250mL beaker, 150mL water and 1.5mL of sulfuric acid. Cover with a watch glass Live beaker and heated on a boiling water bath for 6h, the heating process using a glass rod is often friction inside of the beaker. After heating, weighed aid 0.5g (fine To 0.001 g of determined), was added to the sample, using known mass Gooch crucible filter. Residue was washed with hot water several times, together with the crucible Contents at 105 ℃ drying 4h, cooled to constant weight after weighing in the dryer. A.3.4 Calculation Results The mass fraction of acid insoluble w1, according to equation (A.1) Calculated. w1 = m1-m2-m3 m4 × 100% (A.1) Where. The total mass m1 --- finally weighed in grams (g); m2 --- aid mass in grams (g); m3 --- crucible mass in grams (g); m4 --- sample mass, in grams (g). The results parallel arithmetic mean of the measurement results shall prevail. Twice under the same condition of independent determination results obtained absolute difference The ratio of the arithmetic mean value of not more than 2.0%. A.4 viscosity (1% aqueous solution) was measured A.4.1 Instruments and Equipment A.4.1.1 rotational viscometer. A.4.1.2 electric heated water. A.4.1.3 electric oven. A.4.1.4 balance (being an amount of 1mg). A.4.2 Determination The acacia gum samples were placed in oven 105 ℃ drying 2h, to constant weight. 2.5g accurately weighed sample taken after drying (accurate to 0.001g) in dry conical flask, add water 200.0mL, even after vigorous shaking until the solution immediately stoppered, supplemented adding 47.5mL water after shaking Uniform, shaking 10min after once again repeated after every 0.5h shaking, 2h, the solution was poured into a beaker and dissolved in 25 ℃ water bath Expansion 0.5h, according to GB/T 10247-2008 rotation method of measuring viscosity. A.5 borate test A.5.1 Reagents and materials A.5.1.1 hydrochloric acid solution. amount of hydrochloric acid 10mL, add water to 100mL. A.5.1.2 ammonia solution. 28% of the amount of ammonia 400mL, add water to 1000mL. A.5.1.3 turmeric. A.5.2 Analysis step Weigh the sample 1.0g, placed in a water containing 100mL 250mL beaker, stirring to dissolve. Hydrochloric acid solution was added 10mL. A drop Drops of the mixture appears on the turmeric paper brown red, dry color deepened when wetted with aqueous ammonia solution does not become dark green, that is, by experiment. A.6 starch test A.6.1 Reagents and materials Iodine test solution. Weigh 14.0 g of iodine, was dissolved in 100mL of an aqueous solution containing 36.0g of potassium iodide was added three drops of hydrochloric acid, diluted with water to 1000mL. A.6.2 Analysis step Weigh the sample 1.0g, placed in a water containing 100mL 250mL beaker, stirring to dissolve. Iodine solution, no blue color, It is through testing. Determination A.7 and total number of colonies of coliforms A.7.1 solution preparation Aseptic weighed acacia gum 1.0g, was dissolved in 100mL of sterile saline to prepare a 0.01 dilution solution. A.7.2 Determination Other steps according to the method specified in GB 4789.2, GB 4789.3 MPN coliform count.

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