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GB 2720-2015: National Food Safety Standard Monosodium glutamate
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB 2720-2015	English	109	Add to Cart	2 days [Need to translate]	National Food Safety Standard Monosodium glutamate
GB 2720-2003	English	159	Add to Cart	2 days [Need to translate]	Hygienic standard for weijing (gourmet powder)
GB 2720-1996	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for sodium glutamate
GB 2720-1981	English	RFQ	ASK	3 days [Need to translate]	Hygienic standard for gourmet powder (monosodium glutamate)

GB 2720-2015: National Food Safety Standard Monosodium glutamate

---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.
(MSG national food safety standards) National Standards of People's Republic of China National Food Safety Standard MSG Published 2015-09-22 2016-09-22 implementation People's Republic of China National Health and Family Planning Commission issued

Foreword

This standard replaces GB 2720-2003 "MSG health standards." Compared with this standard GB 2720-2003, the main changes are as follows. --- standard name was changed to "national food safety standards MSG"; --- modify the range; --- modify the terms and definitions; --- modify the sensory requirements; --- modify the physical and chemical indicators. National Food Safety Standard MSG

1 Scope

This standard applies to MSG.

2 Terms and Definitions

2.1 sodium glutamate MSG Carbohydrate (e.g., starch, corn, molasses, etc. saccharide) as raw materials, microorganisms (Corynebacterium glutamicum and the like), fermentation, extraction, neutralization, junction Crystal, separated, dried and made of a special white crystalline flavor or seasoning powder. 2.2 MSG salt Sodium glutamate (MSG), the dosing of a mixture of refined salt. 2.3 by fresh MSG Sodium glutamate (MSG), a dosing nucleotide disodium [5'-disodium guanylate (the GMP), 5'-disodium inosinate (IMP) or taste Nucleotide disodium (IMP GMP)] a mixture of flavoring agent and the like.

3 Technical requirements

3.1 Requirements for raw materials Raw materials shall comply with the relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Color colorless to white Taste, smell has a special flavor, odor-free status Crystalline particles or powder, normal vision without visible foreign foreign body Take appropriate sample was white porcelain dish, under natural light, Views Observed its color and state. Smell it, rinse with warm water after Product its taste 3.3 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 Sodium glutamate (dry basis) /% MSG ≥ Salt and monosodium glutamate ≥ By fresh MSG ≥ 99.0 80.0 97.0 GB 5009.43 3.4 pollutant limit Pollutant limits should be consistent with seasoning flavor enhancer category of 2762 pairs GB . 3.5 Food Additives The use of food additives should comply with the provisions of GB 2760. ...