GB 1903.40-2022 PDF in English
GB 1903.40-2022 (GB1903.40-2022) PDF English
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| GB 1903.40-2022 | English | 70 |
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National food safety standard - Food nutritional fortification substance - Fructooligosaccharide
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Standards related to (historical): GB 1903.40-2022
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GB 1903.40-2022: PDF in English GB 1903.40-2022
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Food nutritional
fortification substance - Fructooligosaccharide
ISSUED ON: JUNE 30, 2022
IMPLEMENTED ON: DECEMBER 30, 2022
Issued by: National Health Commission of PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3
2 Structural formula ... 3
3 Technical requirements ... 3
National food safety standard - Food nutritional fortification
substance - Fructooligosaccharide
1 Scope
This standard applies to food nutrition fortifier - fructooligosaccharides. The food
nutrition fortifier - fructooligosaccharide, is the mixture of trisaccharides (GF2) to
fructo-oligosaccharide (GF7) and fructobiose (F2) to fructooctaose (F8), which is made
from chicory (or Jerusalem artichoke) as raw material, through partial enzymatic
hydrolysis or membrane separation, purification, drying and other processes; OR it is
the mixture of trisaccharides (GF2) to sucrose hexaose (GF5), which is made using the
sucrose as raw material, through the action of β-fructosyltransferase, as derived from
Aspergillus niger or Aspergillus oryzae, via the process of purification and drying, etc.
2 Structural formula
According to the structure, it is divided into sucrose-fructose (GFn)
fructooligosaccharides and fructose-fructose (Fn) fructooligosaccharides. The
schematic diagrams of the molecular structures are as shown in Figure 1 and Figure 2,
respectively.
Figure 1 -- Schematic diagram of the
molecular structure of sucrose-fructose
(GFn) fructooligosaccharides
Figure 2 -- Schematic diagram of the
molecular structure of fructose-fructose
(Fn) fructooligosaccharides
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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