GB 1886.301-2018 English PDF

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GB 1886.301-2018: National food safety standard -- Food additive galactomannan
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 1886.301-2018	179	Add to Cart	3 days	National food safety standard -- Food additive galactomannan	Valid

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Basic data

Standard ID: GB 1886.301-2018 (GB1886.301-2018)
Description (Translated English): National food safety standard -- Food additive galactomannan
Sector / Industry: National Standard
Classification of Chinese Standard: X40
Word Count Estimation: 9,951
Date of Issue: 2018-06-21
Date of Implementation: 2018-12-21
Regulation (derived from): National Health and Wellness Commission Announcement No. 5 of 2018
Issuing agency(ies): National Health Commission of the People's Republic of China, State Administration for Market Regulation

GB 1886.301-2018: National food safety standard -- Food additive galactomannan

---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 standard - Food additive galactomannan National Standards of People's Republic of China National food safety standards Food additive galactomannan Published on.2018-06-21 2018-12-21 implementation National Health and Wellness Committee of the People's Republic State Market Supervisory Administration released National food safety standards Food additive galactomannan

1 Scope

This standard applies to the endosperm of guar (Cyamopstetragonolobus (L.) Taub], yam bean, pea bean, cassia seed, locust bean The tablet or its gel is used as a raw material, and is processed by the steps of enzymatic hydrolysis and purification of one or more enzymes of galactosidase, hemicellulase and protease. Low polymerization degree food additive galactomannan.

2 structural formula

3 Technical requirements

3.1 Sensory requirements Sensory requirements should be in accordance with Table 1. Table 1 Sensory requirements Project requirements inspection method Color white to yellow white State powder Take an appropriate amount of sample in a clean, dry white porcelain dish under natural light. Check its color and state 3.2 Physical and chemical indicators Physical and chemical indicators should meet the requirements of Table 2. ......

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