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GB 13886-2007 English PDF

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GB 13886-2007: Food additive -- Xanthan gum
Status: Obsolete

GB 13886: Evolution and historical versions

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GB 13886-2007English319 Add to Cart 3 days [Need to translate] Food additive -- Xanthan gum Obsolete GB 13886-2007
GB 13886-1992English199 Add to Cart 2 days [Need to translate] Food additive. Xanthan gum Obsolete GB 13886-1992

PDF similar to GB 13886-2007


Standard similar to GB 13886-2007

GB 1886.64   GB 1886.29   GB 1886.41   GB/T 45992   GB 1886.169   GB 10287   

Basic data

Standard ID GB 13886-2007 (GB13886-2007)
Description (Translated English) Food additive -- Xanthan gum
Sector / Industry National Standard
Classification of Chinese Standard X41
Classification of International Standard 67.220.20
Word Count Estimation 8,891
Date of Issue 2007-10-29
Date of Implementation 2008-06-01
Older Standard (superseded by this standard) GB 13886-1992
Quoted Standard GB/T 601; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.15; GB/T 5009.4; GB/T 5009.12; GB/T 6682
Regulation (derived from) China Announcement of Newly Approved National Standards No. 13 of 2007 (No. 113 overall)
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary This Chinese standard relates to food additive xanthan gum technical requirements, test methods, inspection rules, marking, packaging, transportation, storage and shelf life. Applicable to the cabbage black rot Xanthomonas as producing bacteria to starch as the main raw material, the specific biological fermentation and after purification, drying and crushing of xanthan gum products.

GB 13886-2007: Food additive -- Xanthan gum

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Food additive.Xanthan gum ICS 67.220.20 X41 National Standards of People's Republic of China Replacing GB 13886-1992 Food Additives xanthan gum Posted 2007-10-29 2008-06-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

Chapter 4 of this standard technical requirements are mandatory, others are recommended. The technical requirements of the standard reference to the use of FAO and World Health Organization (FAO/WHO) Joint Expert on Food Additives Committee (JECFA, 1999) technical specifications and the United States "Food Chemical Codex" (FCC, Ⅴ) in the technical specifications. This standard replaces GB 13886-1992 "Food Additives xanthan gum." This standard compared with GB 13886-1992, the main technical indicators amended as follows. --- Cancellation physical and chemical indicators in size, arsenic and heavy metals index, an increase of pyruvic acid, lead content and microbiological indicators; --- Shear performance value, loss on drying, ash, total nitrogen and other indicators were revised. The standard proposed by China National Light Industry Council. This standard by the National Standardization Technical Committee on Food Additives. This standard was drafted. China Food Additive Production and Application Industry Association, China Food Fermentation Industry Research Institute, Shandong Xuan organisms Limited, CP Kelco (Shandong) Biological Products Co. Ltd., Danisco (China) Co., Limited Zibo Cargill Yellow Dragon Biotechnology The company, Shandong Fufeng Fermentation Co., Ltd., Jiangsu Shenhua Pharmaceutical Co., Ltd., Hebei Xinhe Biochemical Co., Ltd. The main drafters of this standard. Lihui Yi, Liu Qingquan, Zhaoxing Chun, ancient Li Qian, Yan Sumin, Fan Wei Yu, Guoying Xi, Su Yongming, Zhang Yu. This standard superseded standard previously issued as follows. --- GB 13886-1992. Food Additives xanthan gum

1 Scope

This standard specifies the technical requirements of Food Additives xanthan gum, test methods, inspection rules, marking, packaging, transportation, storage and security Shelf. By specific fermentation and purification, drying, crushing products made of xanthan gum.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. Preparation of GB/T 601 chemical reagent standard titration solution GB/T Total 4789.2 Microbiological examination of food hygiene colony assay GB/T 4789.3 Microbiological examination of food hygiene Coliform bacteria GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella GB/T 4789.15 Microbiological examination of food hygiene molds and yeasts Determination of GB/T 5009.4 ash in foods Determination of GB/T 5009.12 of lead in food GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-1992, neq ISO 3696. 1987) People's Republic of China Pharmacopoeia (2000 edition two) Packing Administration of Quality Supervision, Inspection and Quarantine Commodity Measurement Supervision and Administration of the 75th Decree Food additives and health management approach the Ministry of Health [2002] 26 of Decree

3 formula

4. Technical Requirements 4.1 Appearance White or light beige powder. 4.2 Physical indicators Physical and chemical indicators should meet the requirements in Table 1. Table 1 Physical and Chemical Indicators Item Index Viscosity/cP ≥ 600 Shear performance values ≥ 6.5 Loss on drying /% ≤ 15.0 Ash /% ≤ 16.0 TN /% ≤ 1.5 Pyruvate /% ≥ 1.5 Lead (Pb)/(mg/kg) ≤ 2 4.3 Microbial Indicators Microbiological indicators comply with Table 2. Table 2 Microbial Indicators Item Index Cfu/(CFU/g) ≤ 5000 Coliforms (MPN/100g) ≤ 30 Salmonella not detected Molds and yeasts/(CFU/g) ≤ 500

5 Test methods

Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 set forth in the water. 5.1 Identification 5.1.1 Solubility Test Weigh 1g sample, slowly poured into a beaker containing 100mL of water, after soaking 15min, carefully stirring rod immersed in water, drive slowly Kai stirrer speed to 200r/min, can be completely dissolved after 25min. The sample described above was added ethanol, acetone, diethyl ether, or not Dissolved. 5.1.2 Gel Test Added 300mL of water in a 500mL beaker, preheated to 80 deg.] C, the stirrer speed to 200r/min, with stirring added to the dry Dry samples and locust bean gum each 1.5g, a solution to the mixture, stirring is continued for more than 30min (mixing process temperature of not less than 60 ℃). Stirring was stopped, cooled at room temperature at least 2h, when the temperature drops below 40 ℃, forming a gel-like substance. 1% of the samples prepared above As a control solution, without locust bean gum, no such gum appears. 5.2 TESTING 5.2.1 Viscosity 5.2.1.1 Instruments Brookfield viscometer, or other equivalent performance viscometer. 5.2.1.2 Measuring conditions a) Rotor Model. No. 3 rotor. b) rotor speed. 60r/min. c) Measurement temperature. 24 ℃ ~ 25 ℃. 5.2.1.3 analysis step 5.2.1.3.1 Preparation of the samples containing 1% and 1% potassium chloride solution a) with a clean, dry paper weighing 1.5g samples were weighed and potassium chloride (accurate to 0.01g), mixed; b) Measure 300mL of distilled water was poured into 400mL beaker; c) The above water in a beaker under the stirrer, the stirrer, the mixed sample slowly to the water leaves the cup wall between the stirring Was added, and start timing, 800r/min continuous stirred 2h, maintaining the temperature 24 ℃ ~ 25 ℃; d) stirring was stopped, remove the cup, with a stirring rod or other solution like flip up and down several times. 5.2.1.3.2 Determination Take appropriate sample containing 1% and 1% potassium chloride solution was placed in 100mL beaker high type, measured at predetermined measurement criteria. 5.2.2 Shear performance value 5.2.2.1 Determination No. 3 rotor speed viscosity values at 6r/min and 60r/min were measured according to 5.2.1. 5.2.2.2 Calculation Results Shear performance value according to equation (1). N = η1/η2 (1) Where. N --- shear performance value; η1 --- speed 6r/min when viscosity values, in units of centipoise (cP); η2 --- speed 60r/min when viscosity values, in units of centipoise (cP). 5.2.3 Loss on drying 5.2.3.1 Principle Under certain temperature conditions the sample dried to constant weight, to calculate the loss of material quality. 5.2.3.2 Instruments a) glass weighing bottle. diameter 60mm ~ 70mm, height 35mm or less. b) electric oven. 5.2.3.3 analysis step The weighing bottle was placed 105 ℃ ± 1 ℃ oven drying 30min, constant weight. In the weighing bottle accurately weighed sample taken 1.0g ~ 2.0g of (Accurate to 0.0001g), stamped, side shake, the sample was evenly distributed in the weighing bottle, the loading of the weighing bottle into the oven, open the bottle, The caps remain in the oven and dried 2.5h at 105 ℃ ± 1 ℃, open the oven, the tape sample weighing bottle immediately close the lid, put dried It is cooled to room temperature, constant weight, based on the quality and reduce the sample size calculations loss on drying. 5.2.3.4 Calculation Results Loss on drying mass fraction according to equation (2). (2) Where. X --- Loss on drying mass fraction,%; 5.2.3.5 allowable difference Take the arithmetic mean of the parallel determination results of the measurement results, the results of parallel determination of the absolute difference is not more than 0.2%. 5.2.4 Ash In the first sample at 105 ℃ ± 1 ℃ drying 4h, then press method GB/T 5009.4 predetermined measurement ash content. 5.2.5 TN Press the "People's Republic of China Pharmacopoeia" (2000 edition two) nitrogen determination method in the "semi-micro method" measurement. 5.2.6 pyruvate 5.2.6.1 Reagents a) pyruvate. b) 2,4- dinitrophenyl hydrazine. c) ethyl acetate. d) hydrochloric acid solution. 1mol/L, 2mol/L. e) sodium carbonate standard solution. According to GB/T 601 provisions formulated and calibration. 5.2.6.2 Preparation of standard solutions Weigh accurately 45.0mg pyruvate, moved into 500mL volumetric flask, dilute with water to volume, and mix. This solution is set to take 10.0mL In 50mL stoppered flask, draw 20mL1mol/L hydrochloric acid was added to the flask, weighed flask was heated to reflux for 3h, to take measures to prevent water Vapor losses. Cooled to room temperature, and added reflow process lost moisture. Hydrochloric acid solution Pipette 1.0mL2,4- dinitrophenylhydrazine (1.200, hydrochloric acid solution was 2mol/L) in 30mL separatory funnel, was added 2.0mL stoppered flask after reflow treatment solution mixed Uniform, set at room temperature under 5min, with 5mL ethyl acetate, the aqueous layer was discarded, the standard solution of sodium carbonate and extracted with ethyl acetate 5mL hydrazone, Extracted three times, collecting extract a 50mL volumetric flask, dilute to the mark with sodium carbonate standard solution. 5.2.6.3 Preparation of sample solution 600.0mg accurately weighed sample and transferred to 100mL volumetric flask, dilute with water to volume, and mix. This solution was placed to take 10.0mL 50mL stoppered flask, the next steps with 5.2.6.2, from "lessons 20mL1mol/L hydrochloric acid was added to the flask" to start "Dilute sodium carbonate standard solution." 5.2.6.4 Determination On a suitable spectrophotometer with a 1cm cuvette, at a maximum absorption peak at about 375nm, sodium carbonate standard solution is empty White, measuring the absorbance of each solution. The absorbance of the sample solution is equal to or higher than the absorbance of standard solution. 5.2.7 Lead The method according to GB/T 5009.12 predetermined measurement. 5.3 microbiological testing 5.3.1 The total number of colonies The method according to GB/T 4789.2 predetermined measurement. 5.3.2 coliform The method according to GB/T 4789.3 predetermined measurement. 5.3.3 Salmonella The method according to GB/T 4789.4 predetermined measurement. 5.3.4 fungal and yeast The method according to GB/T 4789.15 predetermined measurement.

6 Inspection rules

6.1 Batch determination By the production units of product quality inspection departments to determine the lot number in accordance with their respective rules, the final mixing and there is uniformity of mass production Product batch. 6.2 Sampling methods and sample size In each batch of products at random samples of each batch of sample extract 3% of the number of pieces of packaging, each batch of not less than three packs, each Sample of not less than 100g, the extracted sample rapidly mixed, distributed into two clean, dry bottle, marked on the bottle manufacturing plant, producing Product name, batch number, quantity and date of sampling bottle for examination, a bottle seal retained for future reference. 6.3 factory inspection 6.3.1 factory inspection items include viscosity, shear properties value, loss on drying, total bacterial count, molds and yeasts. 6.3.2 Each batch of products should be produced by the plant inspection department by the method specified in this standard test and issued before the factory product certification. 6.4 Type inspection All items specified in the technical requirements of this standard are type inspection items. Type inspection every six months, or when the following One situation when tested. --- Raw materials, process large changes; After --- Discontinued resume production; --- Factory test results with the usual recording is quite different; --- Quality Supervision, Inspection agencies or when requested by the user. 6.5 determine the rules When all the technical requirements for inspection, test results if an index does not meet the requirements of this standard should be re-double sampling multiplexes Inspection. Review the results even if one does not meet this standard, the entire batch of products as unqualified. When opposition parties, such as supply and demand for product quality arises, selected by mutual agreement of arbitration institutions, according to test methods specified in this standard of conduct arbitration. 7 signs, packaging, transportation, storage and shelf life 7.1 marks Product marking shall meet the requirements of the Ministry of Health [2002] Decree 26 of Chapter IV. 7.2 Packaging Product packaging shall be approved by the state, and in accordance with relevant hygiene standards of food packaging materials, packaging net weight deviation should be consistent State Administration of Quality Supervision, Inspection and Quarantine Section 75 orders. 7.3 Transport Products during transport shall not be mixed and carried toxic and hazardous substances and pollution, avoid the sun and rain and so on. 7.4 Storage The product should be stored in well-ventilated, clean, dry place, not with toxic, hazardous and corrosive and other substances exist. 7.5 Shelf Life From the date of manufacture, in the case of the above-stated storage conditions, original packaging intact, the shelf life of not less than two years.

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