GB 1886.91-2016 English PDFUS$119.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 1886.91-2016: National Food Safety Standard -- Food Additives -- Magnesium Stearate Status: Valid
Basic dataStandard ID: GB 1886.91-2016 (GB1886.91-2016)Description (Translated English): National Food Safety Standard -- Food Additives -- Magnesium Stearate Sector / Industry: National Standard Classification of Chinese Standard: X40 Word Count Estimation: 4,482 Date of Issue: 2016-08-31 Date of Implementation: 2017-01-01 Regulation (derived from): Announcement of the State Administration of Public Health and Family Planning 2016 No.11 Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration GB 1886.91-2016: National Food Safety Standard -- Food Additives -- Magnesium Stearate---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.(Food safety national standard - Food additive - Magnesium stearate) National Standards of People's Republic of China National standards for food safety Food Additives Magnesium stearate 2016-08-31 released 2017-01-01 Implementation People's Republic of China National Health and Family Planning Commission released National standards for food safety Food Additives Magnesium stearate 1 ScopeThis standard applies to the magnesium oxide and edible grade solid mixed fatty acids (mainly stearic acid) after the combination of refined food additives hard Magnesium magnesium sulfate.2 technical requirements2.1 sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 sensory requirements The project requires a test method Color white State loose powder, delicate, no sand grain Take the appropriate amount of sample in a clean, dry white porcelain dish Under the light, observe the color and state 2.2 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 Magnesium stearate content (in MgO), w /% 6.8 to 8.3 Appendix A, A.3 Dry reduction, w /% ≤ 4.0 GB 5009.3 direct drying method a Lead (Pb)/(mg/kg) ≤ 5.0 GB 5009.12 a drying temperature of 105 ℃, drying time of 2h.Appendix ATesting method A.1 General provisions Unless otherwise stated, only the reagents identified as analytical reagents and the tertiary water specified in GB/T 6682 were used in the analysis. Used in the analysis Standard titration solution, standard solution for impurities determination, preparation and products, in the absence of other requirements, according to GB/T 601, GB/T 602, GB/T 603. The solution used in this test does not specify what kind of solvent preparation, refers to the aqueous solution. A.2 Identification test A.2.1 Take the sample 1g, mix with water 25mL and hydrochloric acid 5mL, heating, fatty acid is released, so that the oil layer of liquid surface. Water layer For magnesium test, should be positive. A.2.2 Take the sample 25g, mixed with hot water.200mL, plus 1mol/L sulfuric acid solution 60mL, heating and stirring to the fatty acid precipitation And was transparent liquid. Wash the fatty acids with boiling water, until the sulphate is removed, collected in a small beaker, warm in the steam bath to fatty acids Completely separate from the water layer and transparent. Cooling, discarding the water layer, melting the fatty acid into a dry beaker and drying at 105 ° C for 20 min. The freezing point of the refined fatty acid should not be lower than 54 ° C. The freezing point is determined by conventional methods. A.2.3 insoluble in water, soluble in ethanol and ether. A.3 Magnesium stearate content (measured in MgO) Accurately weighed about 1g sample, add 50mL concentration of 0.1mol/L hydrochloric acid solution, boil about 30min, or to the fatty acid layer to clarify, If necessary, add water to keep the original volume. Cooling, filtering, thoroughly washing the filter and the flask with water, until the final lotion is no longer acidic to litmus. The filtrate was neutralized with 1 mol/L sodium hydroxide test solution and to litmus. Was added with a 50 mL burette with sufficient stirring with a magnetic stirrer 0.05mol/L EDTA disodium solution of about 30mL, plus 5mL ammonia - ammonium chloride buffer solution and 0.15mL chromium black T test solution. then Continue titration to blue finish. 0.05 mol/L EDTA disodium solution per milliliter corresponds to 2.015 mg of magnesium oxide (MgO). 6102- 19 6881 ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 1886.91-2016_English be delivered?Answer: Upon your order, we will start to translate GB 1886.91-2016_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB 1886.91-2016_English with my colleagues?Answer: Yes. 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