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GB 1975-2010: National food safety standards of food additives agar (agar)
Status: Obsolete GB 1975: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 1975-2010 | English | 319 |
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National food safety standards of food additives agar (agar)
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GB 1975-2010
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| GB 1975-1980 | English | 239 |
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Food additive--Agar
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GB 1975-1980
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PDF similar to GB 1975-2010
Basic data | Standard ID | GB 1975-2010 (GB1975-2010) | | Description (Translated English) | National food safety standards of food additives agar (agar) | | Sector / Industry | National Standard | | Classification of Chinese Standard | X41 | | Classification of International Standard | 67.220.20 | | Word Count Estimation | 8,834 | | Date of Issue | 2010-12-21 | | Date of Implementation | 2011-02-21 | | Older Standard (superseded by this standard) | GB 1975-1980 | | Quoted Standard | GB 5009.3; GB 5009.4; GB 5009.74; GB 5009.75; GB 5009.76 | | Regulation (derived from) | Ministry of Health Bulletin No. 19 of 2010 | | Issuing agency(ies) | Ministry of Health of the People's Republic of China | | Summary | This Chinese standard applies to agar (Gelidum amausii L.), seaweed (Porphyra), Gracilaria (Gracilaria Grev) and other red algae as raw material by leaching, dehydration and other processing of food additives made ??from agar (agar). | GB 1975-2010: National food safety standards of food additives agar (agar)---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 of food additives agar (agar)
National Standards of People's Republic of China
People's Republic of China Ministry of Health issued
Issued on. 2010-12-21
2011-02-21 implementation
National Food Safety Standard
Food Additives Agar (Agar)
Foreword
This standard replaces GB 1975-1980 "Food Additives Agar."
This standard compared with GB 1975-1980 The main changes are as follows.
- The standard name changed to "Food Additives Agar (Agar)";
- Increased gel strength index, and as a product specification division basis;
- Loss on drying to moisture;
- Residue on ignition to ash;
- Remove Suction power indicator;
- Heavy metal indicator to ≤20mg/kg, arsenic project to ≤3mg/kg, increasing the lead project ≤5mg/kg;
- The relevant test methods included in the appendix.
This standard, Annexes A and B are normative appendix.
This standard replaces the previous standard release case. GB 1975-1980.
National Food Safety Standard
Food Additives Agar (Agar)
1 Scope
This standard applies to seaweed (Gelidum amausii L.), laver (Porphyra), Gracilaria (Gracilaria Grev)
And other red algae as raw material, extraction, dehydration and other processing of food additives made of agar (Agar).
2 Normative references
The standard file referenced in the application of this standard is essential. For cited documents with dates, only the date of
Version applies to this standard. For undated references, the latest edition (including any amendments) applies to this standard.
3 Technical requirements
3.1 Sensory requirements. comply with Table 1.
Table 1 Sensory requirements
Project requires test methods
White or light yellow in color lit, odor-free environment, the sample in the flat white porcelain plate, View
Observed specimen shape, color. Smell the odor. When a sample suspected of smell, can
A small amount of sample is placed in a closed cup, with 60 ℃ ~ 70 ℃ warm water immersion 3min ~
5min later, he opened the lid, and immediately opened the lid while sniffing the area above the cup mouth.
Odor no odor
Uniform strip or powder form
3.2 Physical indicators. to comply with Table 2.
Table 2. Physical and chemical indicators
3.3 Specifications
Product specifications according to the gel strength of the different divisions, divided into low intensity, medium intensity, high intensity, high intensity, shall comply with the provisions in Table 3.
Item Index Test Method
Water, w /% ≤ 22 GB 5009.3a
Ash, w /% ≤ 5 GB 5009.4b
Starch test by testing in Appendix A A.3
Water-insoluble, w /% ≤ 1 Appendix A A.4
Heavy metals (Pb)/(mg/kg) ≤ 20 GB/T 5009.74
Lead (Pb)/(mg/kg) ≤ 5 GB/T 5009.75
Arsenic (As)/(mg/kg) ≤ 3 GB/T 5009.76
a sample quantity is 1g ~ 2g.
b sample weight 1g.
Product Specifications Table 3 units of grams per square centimeter
Specifications gel strength (1.5% solution, 20 ℃) test method
Low intensity 150-400
Appendix A A.5
The strength of 401 to 800
High-strength 801 ~ 1200
Ultra high strength > 1200
Appendix A
(Normative)
Testing method
A.1 General Provisions
The methods used were of analytical grade reagents.
A.2 Identification Test
A.2.1 Reagents and materials
A.2.1.1 Water. in line with GB/T 6682-2008 specified two of water.
A.2.1.2 iodine solution. 0.01mol/L, 0.05mol/L.
A.2.2 Analysis step
A.2.2.1 sample taken 1g, add water 65mL, boiled 10min, stirring constantly, make up water with hot water, let cool to 32 ℃ ~ 39 ℃ condenses
Resilient translucent gel-like substance, and then heated to 85 ℃ begins to melt.
A.2.2.2 take appropriate strip specimen pieces, immersed in 0.01mol/L iodine solution for a few minutes, dyed brown, remove and soaking in the water
After gradient purple.
A.3 starch test
0.5g of the sample, add water 100mL, after boiling to dissolve and let cool, add 2 drops of 0.05mol/L iodine solution can not be blue color.
A.4 Determination of insoluble matter
A.4.1 Principle
Agar solution by vacuum filtration sand core crucible, the residue is washed and dried to constant weight to represent the mass fraction.
A.4.2 Instruments and Equipment
A.4.2.1 vacuum pump.
A.4.2.2 sand core crucible. filter plate aperture 30μm ~ 50μm.
A.4.2.3 electric oven. 105 ℃ ± 2 ℃.
A.4.3 Analysis step
Weigh a sample of about 1.5g (weighing accuracy 0.001g) in 500mL beaker, add water to 200mL, covered with a watch glass, heated to boiling solvent
Solution (Note stirred when heated). Serve hot with dried to constant weight (mass difference of no more than twice around 0.001g constant weight, for cooling operation
Need to strictly maintain the unity of the cooling time) of the sand core crucible vacuum filtration, and washed thoroughly with hot water beaker and the sand core crucible, and then the sand
Core crucible at 105 ℃ ± 2 ℃ in the electric oven drying to constant weight (mass difference of not more than twice before and 0.001g of constant weight).
A.4.4 Calculation Results
Water insolubles X1 values expressed in%, according to formula (A.1) Calculated.
1 × - = m
mmX (A.1)
Where.
Water-insoluble content X1-- samples, in percent (%);
Quality m1-- sample in grams (g);
m2-- sand core crucible with water insoluble drying to constant weight in units of grams (g);
m0-- sand core crucible mass in grams (g).
Take the arithmetic mean of the parallel determination results of the measurement results, the absolute value of the difference between the results of two parallel determination of not greater than 0.10.
A.5 Determination of gel strength
A.5.1 Principle
The gel sample into a certain concentration and volume, gel strength measured by gel-resistant quality weights in the 15s ~ 20s, roots
According to temperature conversion coefficient of the samples to gel strength.
A.5.2 Instruments and Equipment
Gel strength tester. Measuring range 100g/cm2 ~ 2000g/cm2.
A.5.3 1.5% agar (dry basis) gel sample preparation
According to the water sample according to the formula (A.2), said calculated amount of the sample X, in units of grams (g).
X - = 1
1.5 (A.2)
Where.
X - weighed mass of the sample in grams (g);
D - sample moisture content, in percent (%).
Weigh formula (A.2) to calculate the amount of the resulting sample, accurate to 0.001g, placed in 500mL conical flask, 100mL of water, soak 1h
After a reflux means heating the solution was kept simmering until the sample is completely dissolved, remove the flask, and the solution was poured sharing
Into two 100mL beaker was cooled until the gel is formed, covered with a watch glass at room temperature after 15h, to be tested.
A.5.4 Analysis step
Will A.5.3 prepared sample is placed in the center position of the sample holder on the gel strength tester, according to the instructions into the gel strength tester
Line operation, move the handle to make the weight adding means in contact with the lower end of the rod gel surface, increase the intensity of the gel surface rupture (endpoint
About 4mm above into the gel), gel strength values recorded at this time, at the same time, the temperature of the gel is measured.
A.5.5 Calculation Results
Gel strength of the sample (P), in grams per square centimeter (g/cm2), according to equation (A.3) Calculated.
fGP × = (A.3)
Where.
P-- gel strength of the sample (1.5% solution, 20 ℃), in grams per square centimeter (g/cm2);
G-- gel strength value measured in grams per square centimeter (g/cm2);
f-- from Table B.1 Richard temperature correction coefficient.
Appendix B
(Normative)
Relationship between gel strength and temperature correction
Table B.1 gel strength and temperature correction Relations
Temperature (℃) correction coefficient Temperature (℃) correction factor
0.74
0.76
0.79
0.81
0.84
0.86
0.89
0.91
0.94
0.97
1.00
twenty one
twenty two
twenty three
twenty four
1.03
1.06
1.09
1.13
1.16
1.20
1.23
1.27
1.31
1.35
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