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GB 1886.188-2016: National Food Safety Standard -- Food Additives -- Sesbania Gum
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National Food Safety Standard -- Food Additives -- Sesbania Gum
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GB 1886.188-2016
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Basic data | Standard ID | GB 1886.188-2016 (GB1886.188-2016) | | Description (Translated English) | National Food Safety Standard -- Food Additives -- Sesbania Gum | | Sector / Industry | National Standard | | Classification of Chinese Standard | X40 | | Word Count Estimation | 5,559 | | 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 1886.188-2016: National Food Safety Standard -- Food Additives -- Sesbania 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 - Sesbania gum)
National Standards of People's Republic of China
National standards for food safety
Food additives Tianxiangjiao
2016-08-31 released
2017-01-01 Implementation
People's Republic of China
National Health and Family Planning Commission released
National standards for food safety
Food additives Tianxiangjiao
1 Scope
This standard applies to Tianjian beans (SesbaniaScop) endosperm film as raw materials, by hydration, crushing and other steps processing of food additives
Yitian gum.
2 Structural formula
3 technical requirements
3.1 sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 sensory requirements
The project requires a test method
Color light gray or white
State powder
Odor is almost tasteless or has a faint smell of beans
Take the appropriate amount of sample placed in a clean, dry white porcelain dish, in the natural light,
Observe its color and state, smell its smell
3.2 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
Viscosity/(mPa · s) Conforms to the stated A.3 in Appendix A.
Dry reduction, w /% ≤ 12.0 GB 5009.3 direct drying method a
Total ash, w /% ≤ 2.0 GB 5009.4
Acid insoluble matter, w /% ≤ 15.0 Appendix A A.4
Protein, w /% ≤ 12.0 GB 5009.5b
Heavy metals (Pb)/(mg/kg) ≤ 20 GB 5009.74
Total arsenic (in As)/(mg/kg) ≤ 2.0 GB 5009.11
Borate by Test Appendix A, A.5
The starch test passes the test in Appendix A, A.6
a Drying temperature and time are 105 ℃ ± 2 ℃ and 4h respectively.
b protein coefficient of 6.25.
3.3 Microbiological indicators
Microbiological indicators should be in accordance with Table 3.
Table 3 Microbiological indicators
Project limit test method a
Total number of colonies/(CFU/g) ≤ 5000 GB 4789.2
Escherichia coli/(MPN/g) < 30 GB 4789.3
a In a sterile environment, accurately weighed 1.0g of sesbania gum, dissolved in 100mL sterile saline, prepared into 0.01 dilution solution.
Appendix A
Testing method
A.1 General provisions
The reagents and water used in this standard, when not specified in other requirements, refer to the analysis of pure reagents and GB/T 6682 provides three levels of water. test
Standard solution used in the standard titration solution, impurity determination, preparation and products, in the absence of other requirements, according to GB/T 601,
GB/T 602 and GB/T 603. The solution used in the test refers to the aqueous solution when it is not specified in the formulation of the solvent.
A.2 Identification test
A.2.1 can be dissolved in cold, hot water, insoluble in ethanol, acetone and other organic solvents.
A.2.2 10 mL of 10 g/L borax solution was added to the aqueous solution and stirred immediately to form a jaw.
A.2.3 Weigh 0.2g sample in a mortar, add 0.5% iodine, 1% potassium iodide aqueous solution 2mL ~ 3mL, after grinding placed in the glass
On-chip, observed under a microscope, tianjing gum was irregular brown lumps.
A.3 Determination of viscosity
A.3.1 Instruments and equipment
A.3.1.1 Rotational viscometer.
A.3.1.2 High speed agitator.
A.3.1.3 Electric constant temperature water bath.
A.3.1.4 Electric thermostat oven.
A.3.1.5 Balance. 1mg.
A.3.2 Analysis steps
Take the appropriate amount of sample placed in 105 ℃ ± 2 ℃ electric heating oven drying 2h, to constant weight. Accurately measure 495mL of water, placed in the stir
In the cup, open the high-speed stirrer. Accurately weighed the dried sample 5.000g, slowly added to the mixing cup. From the time the sample is added
Timing, stirring 5min. The prepared glue was transferred to a stoppered flask, placed in a 25 ° C water bath for 2 h, tested with a rotational viscometer
Viscosity.
Note. 1% aqueous solution of sample, using NDJ-1 viscometer, 3
Weigh 2.0 g of the sample in a beaker containing 150 mL of water and 1.5 mL of concentrated sulfuric acid. Cover the beaker with a surface dish in a boiling water bath
Heating 6h, the process of heating with glass rods often friction beaker inner wall. After heating, weigh the filter aid 0.5g, added to the sample, the use has been
Knowledge of the quality of the ancient crucible filter. The residue was washed several times with hot water and the crucible was dried at 105 ° C ± 2 ° C for 4 h
The dryer is cooled to constant weight and weighed. Above weighing are accurate to 0.001g.
A.4.4 Calculation of results
The mass fraction w1 of the acid insoluble matter is calculated according to the formula (A.1)
w1 =
m1-m2-m3
m4 ×
100% (A.1)
Where.
m1 --- total mass of insoluble matter and crucible in grams (g);
m2 - the quality of the filter aid, in grams (g);
m3 --- crucible quality, in grams (g);
m4 --- the quality of the sample, in grams (g).
Test results The arithmetic mean of the results of two parallel measurements is the result of the measurement. Two independent determinations obtained under repeatability conditions
The absolute difference of the fruit shall not exceed 2.0% of the arithmetic mean.
A.5 Borate determination
A.5.1 Reagents and materials
A.5.1.1 Hydrochloric acid. 27 → 100.
A.5.1.2 ammonia reagent. take water 400mL, diluted with water to 1000mL.
A.5.1.3 turmeric test paper.
A.5.2 Analysis steps
Weigh the sample 1.0g, placed in 100mL water containing 250mL beaker, stirring dissolved. Add 10 mL of hydrochloric acid solution. There must be no
The following phenomenon. drop 1 drop in the turmeric test paper appears brown red, dry after the color deepened, when the immersion with ammonia reagent into a black and green
Color, it is considered to contain borate.
A.6 Starch test
A.6.1 Reagents and materials
Iodine reagent. 14.0 g of iodine was weighed and dissolved in 100 mL of an aqueous solution containing 36.0 g of potassium iodide, and 3 drops of hydrochloric acid were added and diluted with water
1000mL.
A.6.2 Analysis steps
Weigh the sample 1.0g, placed in 100mL water containing 250mL beaker, stirring dissolved. Add iodine reagent, no blue appears.
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