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National Food Safety Standard -- Food Additives -- Sweet osmanthus concrete
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GB 1886.24-2015
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Basic data
| Standard ID | GB 1886.24-2015 (GB1886.24-2015) |
| Description (Translated English) | National Food Safety Standard -- Food Additives -- Sweet osmanthus concrete |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | X44 |
| Classification of International Standard | 71.100.60 |
| Word Count Estimation | 4,441 |
| Date of Issue | 2015-09-22 |
| Date of Implementation | 2016-03-22 |
| Older Standard (superseded by this standard) | GB 6780-2008 |
| Regulation (derived from) | PRC National Health and Family Planning Commission 2015 No.8 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
GB 1886.24-2015: National Food Safety Standard -- Food Additives -- Sweet osmanthus concrete
---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.
(National food safety standards for food additives Osmanthus Concrete)
National Standards of People's Republic of China
National Food Safety Standard
Osmanthus extract food additives
Issued on. 2015-09-22
2016-03-22 implementation
People's Republic of China
National Health and Family Planning Commission released
Foreword
This standard replaces GB 6780-2008 "Osmanthus extract food additives."
This standard compared with GB 6780-2008 "Osmanthus extract food additives", the main changes are as follows.
--- Standard name was changed to "national food safety standards for food additives osmanthus extract."
National Food Safety Standard
Osmanthus extract food additives
1 Scope
This standard applies to sweet-scented osmanthus (Osmanthusfragrans) flowers as raw material, flowers specifications petroleum ether as a solvent, the extraction, concentration
Reduced infusion prepared food additive Osmanthus concrete.
2 Technical Requirements
2.1 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Color yellow to green, yellow or brown
Status paste
The sample is placed on a clean white paper, were visually observed
Natural aroma of sweet-scented osmanthus fragrance GB/T 14458
2.2 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
Melting point/℃ 40.0 ~ 50.0 GB/T 14458
Ester value (KOH meter)/(mg/g) ≥ 40.0 GB/T 14458
Absolute content, w /% ≥ 60.0 GB/T 14458
Heavy metals (Pb)/(mg/kg) ≤ 40.0 GB 5009.74
Arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.11 or GB 5009.76
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