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GB 15044-2009 English PDF

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GB 15044-2009: Food additive -- Carrageenan
Status: Obsolete

GB 15044: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB 15044-2009English319 Add to Cart 3 days [Need to translate] Food additive -- Carrageenan Obsolete GB 15044-2009
GB 15044-1994English319 Add to Cart 3 days [Need to translate] Food additive. Carrageenan Obsolete GB 15044-1994

PDF similar to GB 15044-2009


Standard similar to GB 15044-2009

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Basic data

Standard ID GB 15044-2009 (GB15044-2009)
Description (Translated English) Food additive -- Carrageenan
Sector / Industry National Standard
Classification of Chinese Standard X41
Classification of International Standard 67.220.20
Word Count Estimation 8,891
Date of Issue 2009-01-19
Date of Implementation 2009-08-01
Older Standard (superseded by this standard) GB 15044-1994
Quoted Standard GB/T 601; GB/T 602; GB/T 603; GB/T 4789.3; GB/T 4789.4; GB/T 5009.3; GB/T 5009.4; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 6682
Regulation (derived from) Announcement of Newly Approved National Standards No. 2 of 2009 (total 142)
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 specifies the carrageenan technical requirements, test methods, inspection rules and signs, packaging, transportation, storage and shelf life. This standard applies to red algae (Rhodophyceae) plants as raw material, such as water or lye extraction and processing of K (Kappa), I (Iota), �� (Lambda) a mixture of the three basic models of carrageenan. Carrageenan product may contain sugar to standardize the purpose, for a particular gelling or thickening effect of the salts or emulsifier into the drying process.

GB 15044-2009: Food additive -- Carrageenan

---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.Carrageenan ICS 67.220.20 X41 National Standards of People's Republic of China Replacing GB 15044-1994 Food additive carrageenan Posted 2009-01-19 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

The standard Chapter 3 Technical requirements are mandatory, the rest are recommended. This standard and the Codex Alimentarius Commission (CAC) carrageenan (English Version) [JECFA 68th (2007)] Technical specifications consistent Not equivalent. This standard replaces GB 15044-1994 "food additive carrageenan." This standard compared with GB 15044-1994 main changes are as follows. --- Viscosity, loss on drying, total ash, lead, arsenic and other indicators were revised; --- Increased cadmium, mercury, salmonella and coliform bacteria and other requirements. This standard by the National Standardization Technical Committee on Food Additives proposed. This standard by the National Standardization Technical Committee on Food Additives. This standard is mainly drafted by. Shantou City Jebsen Food Additive Co., Ltd., Danisco (China) Co., Ltd., Chinese food Fermentation Industry Research Institute. The main drafters of this standard. Li Huiyi, Huanglin Qing, Yan Sumin, firewood Qiuer, She Chufen. This standard replaces the standards previously issued as follows. --- GB 15044-1994. Food additive carrageenan

1 Scope

This standard specifies the technical requirements of carrageenan, test methods, inspection rules and signs, packaging, transportation, storage and shelf life. Ι (Iota), λ (Lambda) mixture of three basic models of carrageenan. Carrageenan product may contain sugars for standardization purposes, especially for Special gelling or thickening effect of salts or drying process into the emulsifier.

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 602 Determination of impurities in chemical reagents prepared standard solution (GB/T 602-2002, ISO 6353-1. 1982, NEQ) with GB/T 603 chemical reagent test method Preparations of articles (GB/T 603-2002, ISO 6353-1 with. 1982, NEQ) GB/T 4789.3 Microbiological examination of food hygiene Coliform bacteria GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella Determination of GB/T 5009.3 moisture in foods Determination of GB/T 5009.4 ash in foods GB /5009.11 Determination of total arsenic in food T and inorganic arsenic Determination of GB/T 5009.12 of lead in food GB/T 5009.15 Determination of cadmium in food Determination of GB/T 5009.17 foods total mercury and organic mercury GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)

3 Technical requirements

3.1 Sensory requirements White or pale yellow to brown powder, no odor. 3.2 Physical and Chemical Indicators Shall comply with the requirements in Table 1. Table 1 Physical and Chemical Indicators Item Index Sulfate (SO2-4 to count)/15 to 40% Viscosity/Pa · s ≥ 0.005 Loss on drying /% ≤ 12.0 Total ash/15 ~ 40% Acid insoluble ash /% ≤ 1 Table 1 (continued) Item Index Arsenic (As)/(mg/kg) ≤ 3 Lead (Pb)/(mg/kg) ≤ 5 Cadmium (Cd)/(mg/kg) ≤ 2 Mercury (Hg)/(mg/kg) ≤ 1 3.3 microbial indicators Shall comply with the provisions of Table 2. Table 2 microbial indicators Item Index Coliform/(MPN/100g) ≤ 30 Salmonella not detected Test Method 4 Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 set forth in the water. Criteria used in the analysis Titration solution, impurity measurement standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602, GB/T 603 provisions prepared. The standard solution in a solvent which does not indicate when formulated with, refers to an aqueous solution. 4.1 Sensory test Take appropriate sample is placed in a clean, dry white porcelain dish, under natural light, the appearance was observed, and smell its flavor. 4.2 Identification Test 4.2.1 Reagents and solutions a) ethanol. volume fraction of 85%; b) potassium chloride solution. 2.5g/100mL; c) methylene blue solution. 1g/100mL. 4.2.2 Analysis of step 4.2.2.1 Weigh 4g sample, add 200mL of water, heated to 80 deg.] C, continue stirring until the sample is dissolved, the water loss from evaporation of water Min, the solution was cooled to room temperature, translucent viscous liquid, and can produce a gel-like substance. 4.2.2.2 4.2.2.1 Take solution 50mL, 200mL added potassium chloride solution, and mix thoroughly reheated, out of cooling, with a glass rod Test samples, when brittle colloidal described Κ type is mainly carrageenan; appear soft (elastic) gel, is described Ι type-based card Tara gum; if not a colloidal solution, the main type of carrageenan is λ. 4.2.2.3 4.2.2.1 Take solution 5mL, 1 drop of methylene blue solution, resulting fibrous precipitate. 4.2.2.4 measured in the following method to obtain a sample of the gel and the infrared absorption spectrum of the non-gel component. Weigh 2g sample, a potassium chloride solution was added 200mL, stirred for 1h, allowed to stand overnight, then stirred for 1h, transferred to centrifuge tubes (if expanded sample Dispersion too viscous, can not move, can not exceed a dilute solution of potassium chloride 200mL), close to 1000r/min speed centrifugal 15min. The supernatant is removed, the residue was added 200mL potassium chloride solution, stirred, centrifuged again, more than twice the combined supernatant Together, adding the equivalent of twice the volume of ethanol supernatant, allowed to clot (note precipitate reserved for later use), and the recovered coagulated rubber Washed with 250mL ethanol. Condensate from the gel pushed out excess liquid at 60 ℃ drying 2h, non-gel component obtained sample (Λ carrageenan). The above precipitate was retained 250mL of distilled water was added to the diffusion, heating at 90 ℃ 10min, cooled to 60 ℃. The manner described above The mixture was recovered condensation method, washed and dried, the resulting sample is a gel component (Κ Ι type and carrageenan). Each sample was formulated into the above aqueous solution of 0.2%, on a suitable non-stick surfaces [such as polytetrafluoroethylene (polytetrafluoro- ethlene)] poured into 0.0005cm thick (dry layer) thin film was measured for each thin film drying infrared absorption spectrum. Carrageenan typical of all polysaccharides have strong, broad spectrum, in the range of 1000cm-1 ~ 1100cm-1. 4.3 TESTING 4.3.1 sulfate 4.3.1.1 Reagents and solutions a) hydrochloric acid solution. 6mol/L; b) barium chloride solution. 0.1mol/L. 4.3.1.2 analysis step Weigh 0.5g after 105 ℃ drying to constant weight of the sample (accurate to 0.0002g), packed in stoppered glass test tube, was added 20mL 6mol/L hydrochloric acid solution was sealed into the oven at 105 ℃ ± 1 ℃ hydrolysis 6h, then removed, filtered through a qualitative filter paper, and repeatedly with hot water Washed until the eluate no chlorine ions. The obtained filtrate was combined with the eluate was boiled under continuous stirring solution of approximately 10mL glass rod 0.1mol L barium chloride solution/maintained near boiling for about 2h, the precipitate was filtered through a quantitative filter paper, and washed with hot water dechlorination, the precipitate even With filter paper into a constant weight has fired a covered crucible, placed in a high temperature furnace, the first carbonized paper in 200 ℃ ~ 300 ℃, and then heated up to 750 ℃ ~ 800 ℃ calcined 40min, 200 ℃ be ramped down, remove the crucible placed in a desiccator, cooled to room temperature, and weighed. 4.3.1.3 Calculation Results Samples sulfate content according to equation (1). X1 = (1) Where. X1 --- sample sulfate mass fraction (in terms SO2-4),%; .4116 --- Barium sulfate converted to sulfate (SO2-4) coefficients; 4.3.1.4 allowable difference The test results of two parallel arithmetic mean of the measurement results shall prevail. Twice under repeated condition absolutely independent determination results For the difference not exceed 5% of the arithmetic mean. 4.3.2 Viscosity 4.3.2.1 Instruments Rotational viscometer (Brookfield viscometer, or other equivalent performance). 4.3.2.2 analysis step Weigh 7.5g sample (accurate to 0.0002g), placed in constant weight 600mL beaker, add about 450mL of deionized water and stirred 10min ~ 20min, the sample is sufficiently diffused. Add enough water to make the quality of the final solution reached 500g, heated in a water bath and continue stirring Mix, after 20min ~ 30min, the temperature rose to 80 ℃, stop heating. Water was added to adjust the evaporation loss, cooled to 76 ℃ ~ 77 ℃, placed in 75 ℃ Thermostat. Advance pendulum viscometer and protective cover in water heated to 75 ℃ dried, mounted in a vacuum with a No. 1 rotor (straight A diameter of about 19mm, a length of about 65mm) viscometer rotating at 30r/min. Upon pointer stable party on the scale plate It can be drawn from reading. If the viscosity is very low, you can use BrookfieldUL ultra-low viscosity adapter or equivalent instrument performance to improve measurement accuracy. Note. When using a rotor No. 1 for certain types of carrageenan samples may be too thick cause can not be read. Obviously such samples meet specifications, but if For other reasons need to read the data, you can use the rotor 2, and read the data in the scale range of 0 to 100 or 0 to 500. The coefficient of Brookfield scale value specified by the manufacturer and recorded the results calculated by multiplying the units of centipoises. Other press relative viscometer Off instructions. 4.3.3 Loss on drying The method according to GB/T 5009.3 predetermined measurement (105 ℃, drying 4h). 4.3.4 Total ash Weigh 1g by 105 ℃ drying to constant weight of the sample (accurate to 0.0002g), and then press method GB/T 5009.4 predetermined measurement. 4.3.5 acid insoluble ash 4.3.5.1 Reagents and solutions Hydrochloric acid solution. volume fraction of 10%. 4.3.5.2 analysis step After the total ash sample obtained in step 4.3.4, a 50mL beaker was slowly added 20mL10% hydrochloric acid solution, boiled 5min, with a constant weight of sand core funnel, washed with hot water until no chlorine ions, and then placed in 105 ℃ ± 2 ℃ oven drying to constant weight. 4.3.5.3 Calculation Results Acid insoluble ash content of the sample according to equation (2). (2) Where. Acid insoluble ash quality X2 --- sample fraction,%; 4.3.5.4 allowable difference The test results of two parallel arithmetic mean of the measurement results shall prevail. Twice under repeated condition absolutely independent determination results For the difference not exceed 10% of the arithmetic mean. 4.3.6 Arsenic The method according to GB/T 5009.11 predetermined measurement. 4.3.7 Lead The method according to GB/T 5009.12 predetermined measurement. 4.3.8 Cadmium The method according to GB/T 5009.15 predetermined measurement. 4.3.9 Mercury The method according to GB/T 5009.17 predetermined measurement. 4.4 microbiological testing 4.4.1 coliform The method according to GB/T 4789.3 predetermined measurement. 4.4.2 Salmonella The method according to GB/T 4789.4 predetermined measurement.

5 Inspection Rules

5.1 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. 5.2 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 container or bag, indicating students Production plant, product name, batch number, number and date of sampling, for a test, a seal retained for future reference. 5.3 factory inspection 5.3.1 factory inspection items include sulfuric acid ester, viscosity, loss on drying, total ash, acid insoluble ash and coliform bacteria. 5.3.2 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. 5.4 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 inspection results are quite different from normal production time; --- Quality Supervision, Inspection bodies when. 5.5 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. 6 signs, packaging, transportation, storage, shelf life 6.1 mark Food additives should be packaged logos and product brochures, signs can include. name, place of origin, name, health permits, production Xu It can be card number, specifications, production date, lot number or code, shelf life, etc., and clearly indicate the words "food additive" in the logo. 6.2 Packaging Product packaging shall be approved by the state, and in accordance with relevant hygiene standards of food packaging materials. 6.3 Transport Products during transport shall not be mixed and carried toxic and hazardous substances and pollution, avoid the sun and rain and so on. 6.4 Storage The product should be stored in well-ventilated, clean, dry place, not with toxic, hazardous and corrosive and other substances exist. 6.5 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 12 months.

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