GB 29935-2013 English PDF

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GB 29935-2013: Food additive -- Phosphorylation of 2-starch phosphate
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 29935-2013	139	Add to Cart	3 days	Food additive -- Phosphorylation of 2-starch phosphate	Valid

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Basic data

Standard ID: GB 29935-2013 (GB29935-2013)
Description (Translated English): Food additive -- Phosphorylation of 2-starch phosphate
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.020
Word Count Estimation: 6,623
Regulation (derived from): China Food & Drug Administration [2013] No. 234, November, 1, 2013
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This standard applies to food additives: phosphorylation of two starch phosphate. This standard is also applicable the enzymatic treatment, acid treatment, alkali treatment, bleached after phosphorylated distarch phosphate.

GB 29935-2013: Food additive -- Phosphorylation of 2-starch phosphate

---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 additive-Phosphorylation of 2-starch phosphate National Standards of People's Republic of China National Food Safety Standard Food Additives phosphorylated distarch phosphate Issued on. 2013-11-29 2014-06-01 implementation National Food Safety Standard Food Additives phosphorylated distarch phosphate

1 Scope

This standard applies to edible starch or by the production of edible starch milk raw starch obtained for raw materials and phosphorylation reagent prepared Food Additives phosphorylated distarch phosphate, and a combination of enzymatic treatment, acid treatment, alkali treatment, bleaching treatment and processing of one pre-gelatinized Food additive or processing methods after phosphorylated distarch phosphate.

2 Technical Requirements

2.1 raw materials 2.1.1 raw materials Food starch should be consistent with national standards or industry standards-related products. 2.1.2 Accessories 2.1.2.1 should meet the national standards or industry standards or the relevant provisions of the relevant requirements of the product. 2.1.2.2 phosphorylation reagent type. orthophosphate, sodium orthophosphate or potassium or sodium tripolyphosphate and sodium trimetaphosphate or phosphorus oxychloride. 2.2 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Color white, white or light yellow Sample taken 50 g in a clean white porcelain dish, under natural light, Views Examine its color, state, smell the smell Status granular, flaked or without visible impurities Inherent odor product smell, no odor 2.3 Physical indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Loss on drying, w /% Cereal starch ≤ 15.0 GB/T 12087 other monomers starch ≤ 18.0 Potato starch ≤ 21.0 Total arsenic (As)/(mg/kg) ≤ 0.5 GB/T 5009.11 Lead (Pb)/(mg/kg) ≤ 1.0 GB 5009.12 Sulfur dioxide/(mg/kg) ≤ 30 GB/T 22427.13 The phosphate (to P meter) /% Potato or wheat starch ≤ 0.5 GB/T 22427.11 Other raw materials ≤ 0.4

Appendix A

Testing method A.1 Safety Tips Reagents The standard test methods used for toxic or corrosive, the operation should be careful! As should be immediately splashed on the skin Rinsed with water, severe cases should be treated immediately. A.2 General Provisions Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 stipulated three water. Test Methods The standard titration solution, impurity measurement standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602 and 603 of the regulations prepared GB/T ; the solution when the solvent is not specified, refer to the aqueous solution. A.3 Identification Test A.3.1 microscopy Pasting process without holding phosphorylated distarch phosphate particle structure, can be directly observed through a microscope to identify the shape of the starch granules, big Small and features. Under polarized light microscope, it can be observed the typical birefringence. A.3.2 iodine staining 1 g of the sample was added 20 mL of water were suspended, several drops of iodine solution, the color should range from deep blue to reddish brown. A.3.3 copper reduction A.3.3.1 formulated alkaline tartrate copper test solution A.3.3.1.1 Solution A. Copper Sulfate (CuSO4 · 5H2O) 34.66 g, should be no weathering or moisture absorption phenomenon, dissolved in water volume to 500 mL. The solution was stored in a small sealed container. A.3.3.1.2 Solution B. take potassium sodium tartrate (KNaC4H4O6 · 4H2O) 173 g sodium hydroxide 50 g, dissolved in water volume to 500 mL. The solution was stored in a small container and alkali corrosion. A.3.3.1.3 solutions A and B mixed in equal volumes, to obtain an alkaline tartrate copper test solution. A.3.3.2 analysis step Weigh the sample 2.5 g, placed in a flask, 0.82 mol/L hydrochloric acid solution of 10 mL of water and 70 mL, mixing, boiling water bath back Stream 3 h, cooled. Take 0.5 mL solution was cooled, added 5 mL hot alkaline copper tartrate solution, a large amount of red precipitate. ......

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