GB 1886.299-2018 English PDFUS$159.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 1886.299-2018: National food safety standard -- Food additive ice structure protein Status: Valid
Basic dataStandard ID: GB 1886.299-2018 (GB1886.299-2018)Description (Translated English): National food safety standard -- Food additive ice structure protein Sector / Industry: National Standard Classification of Chinese Standard: X40 Word Count Estimation: 8,896 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 1886.299-2018: National food safety standard -- Food additive ice structure protein---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 ice structure protein National Standards of People's Republic of China National food safety standards Food additive ice structure protein 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 ice structure protein 1 ScopeThis standard is mainly applicable to soybean as raw material, fermented by yeast (Saccharomyces cerevisiae), and then separated, concentrated and refined. The obtained food additive ice structural protein.2 Technical requirements2.1 Sensory requirements Sensory requirements should be in accordance with Table 1. Table 1 Sensory requirements Project requirements inspection method Light brown State liquid Place an appropriate amount of sample in a clean, dry beaker and observe its color and under natural light. status Note. Before measuring each indicator, the sample should be thawed at 4 ° C for about 20 h and stirred evenly. 2.2 Physical and chemical indicators Physical and chemical indicators should meet the requirements of Table 2. Table 2 Physical and chemical indicators Project indicator test method Ice structure protein (ISP) content/(g/L) ≥ 5 Appendix A A.3 Ash, w/% ≤ 2 GB 5009.4 pH 2.5~3.5 A.4 in Appendix A Lead (Pb)/(mg/L) ≤ 2.0 GB 5009.75 or GB 5009.12 Note. Before measuring each indicator, the sample should be thawed at 4 ° C for about 20 h and stirred evenly. 2.3 Microbial indicators Microbiological indicators should meet the requirements of Table 3. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 1886.299-2018_English be delivered?Answer: Upon your order, we will start to translate GB 1886.299-2018_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 1886.299-2018_English with my colleagues?Answer: Yes. The purchased PDF of GB 1886.299-2018_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. |
