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GB 1886.175-2016: National Food Safety Standard -- Food Additives -- Flaxseed gum (also known as Frank gum)
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 1886.175-2016 | English | 79 |
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National Food Safety Standard -- Food Additives -- Flaxseed gum (also known as Frank gum)
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GB 1886.175-2016
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Basic data | Standard ID | GB 1886.175-2016 (GB1886.175-2016) | | Description (Translated English) | National Food Safety Standard -- Food Additives -- Flaxseed gum (also known as Frank gum) | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 3,311 | | Date of Issue | 2016-08-31 | | Date of Implementation | 2017-01-01 | | Regulation (derived from) | Announcement of the State Administration of Public Health and Family Planning 2016 No.11 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration | GB 1886.175-2016: National Food Safety Standard -- Food Additives -- Flaxseed gum (also known as Frank gum)
---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 safety national standard - Food additive - Flaxseed gum (also known as Frank gum))
National Standards of People's Republic of China
National Food Safety Standard
Food additives flaxseed gum (also known as Frank glue)
Published 2016-08-31
2017-01-01 implementation
People's Republic of China
National Health and Family Planning Commission issued
National Food Safety Standard
Food additives flaxseed gum (also known as Frank glue)
1 Scope
This standard applies to flax (Linumusitatissimum L.) seeds or the skins as raw material, extraction, refining and other processes made
Food additives flaxseed gum (also known as Frank glue), mainly composed of water-soluble polysaccharides.
2 Technical Requirements
2.1 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
White to reddish brown color or type khaki
A.2 Identification Test
Weigh the sample 1g, a 100mL cold water, stirring the dispersion, dissolved by heating, cooled to become translucent, homogenous viscoelastic gel
Was added with an equal amount of glue volume of 95% ethanol, stirring, a white flocculent precipitate should be generated.
A.3 Determination of viscosity
A.3.1 Instruments and Equipment
Viscometer NDJ-1 type viscometer or equivalent assay performance.
A.3.2 Analysis step
Sample was weighed about 3g (accurate to 0.001 g of), dispersed in 300mL of water, stirred for about swollen IH, stirring while heating to boiling solvent
Solution, with boiling water to make up the amount of water evaporated, stir, into tall beaker, covered with a watch glass placed 6h ~ 8h at 20 ℃ ± 1 ℃, scrape
Foam surface immediately select rotor No. 3 in the recorded value of viscosity at 1min 0.5min ~ 6r/min. When the viscosity is greater than
Alternatively 15000mPa · s measured in a No. 4 rotor 12r/min while under the same conditions.
Determination of starch A.4
A.4.1 Reagents and materials
Iodine reagent. Weigh iodine 14g, was placed 100mL of an aqueous solution containing 36g of potassium iodide was added 3 drops of hydrochloric acid, dissolved in water to volume
To 1000mL.
A.4.2 Analysis step
Sample weighed 0.1g, placed in a beaker filled with 100mL of water, sufficiently dissolved after approximately 5min, iodine reagent was added, with stirring, not blue
That is, by test color appears.
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