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GB 1886.254-2016 English PDF

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GB 1886.254-2016: National Food Safety Standard -- Food Additives -- Karaya Gum
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GB 1886.254-2016English109 Add to Cart 2 days [Need to translate] National Food Safety Standard -- Food Additives -- Karaya Gum Valid GB 1886.254-2016

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Basic data

Standard ID GB 1886.254-2016 (GB1886.254-2016)
Description (Translated English) National Food Safety Standard -- Food Additives -- Karaya Gum
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 5,519
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 1886.254-2016: National Food Safety Standard -- Food Additives -- Karaya 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 - Karaya gum) National Standards of People's Republic of China National standards for food safety Food additives Kawak gums 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 Kawak gums

1 Scope

This standard applies to the use of Stimulation (SterculiaurensRoxburgh) and other plants are planted, pierced its trunk, to take out Of the colloidal secretions, the dry, crushed from the food additives karaya gum.

2 technical requirements

2.1 sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 sensory requirements The project requires a test method Color light grayish yellow to light reddish brown State granular, flaky or powder Take the appropriate amount of sample evenly placed in the white enamel plate, in the natural light Under the observation of its color and state 2.2 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 Dry reduction, w /% ≤ 20 GB 5009.3 direct drying method a Ash, w /% ≤ 8.0 GB 5009.4 Acid insoluble ash, w /% ≤ 1.0 A.3 in Appendix A Acid insoluble matter, w /% ≤ 3.0 GB 28403-2012 Determination of acid insoluble matter Starch or dextrin through Test Appendix A, A.4 Lead (Pb)/(mg/kg) ≤ 2.0 GB 5009.12 a Drying temperature and time are 105 ℃ ± 2 ℃ and 5h respectively. 2.3 Microbiological indicators Microbiological indicators should be in accordance with Table 3. Table 3 Microbiological indicators Item Index Test Method a Escherichia coli/(MPN/g) < 3.0 GB 4789.38 Salmonella/25g should not be detected GB 4789.4 a In a sterile condition, weigh 1.0g sample, dissolved in 100mL phosphate buffer or saline, prepared into a 1. 100 dilution solution.

Appendix A

Testing method A.1 General provisions In addition to the provisions of this standard, the purity of the reagents used are analytical pure, the standard titration solution used, the standard solution for the determination of impurities, preparation And products should be prepared according to GB/T 601, GB/T 602, GB/T 603, test water should be consistent with GB/T 6682 in the three water regulations set. 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 Solubility Weigh 2g sample, add to 50mL of water, can form a granular, hard, slightly milky white gel, the elix is acidic, insoluble In ethanol. A.2.2 Swelling in ethanol solution The sample may swell in 60% ethanol solution. A.2.3 Color response Weigh 0.2g sample, add 20mL of water, boil to form mucus. Add 5mL hydrochloric acid, the mixture and then boil for 5min. should Showing lasting red or pink. Weigh 0.5g sample, mixed with 2mL 5mol/L sodium hydroxide solution, slowly heating, should be brown. A.2.4 Sedimentation test Weigh 1g sample, add to 80mL water, mix shaking 24h, the formation of mucus. Remove 4mL mucus, add 0.5mL hydrochloric acid, Boil, then add 1mL 5mol/L sodium hydroxide solution, filter. In the filtrate by adding 3mL Felix solution, heating, should be generated red precipitation. Determination of acid - insoluble ash A.3.1 Reagents and materials Hydrochloric acid solution. 1 9. A.3.2 Analysis steps A 25 mL hydrochloric acid solution was taken and added to the ash obtained in the determination of total ash and boiled for 5 min. Use a filter crucible or ashless filter paper Filtered, washed with hot water several times, at 675 ℃ ± 25 ℃ to burn to constant weight. A.3.3 Calculation of results Acid-insoluble ash mass fraction w1, calculated according to formula (A.1). w1 = m1 m0 × 100% (A.1) Where. m1 - the mass of the residue after ignition, in grams (g); m0 --- the quality of the sample, in grams (g). The results of the test are based on the arithmetic mean of the parallel measurement results. A.4 Determination of starch or dextrin A.4.1 Reagents and materials Iodine solution. Weigh iodine 14.0g, dissolved in potassium iodide containing 36.0g in 100mL aqueous solution, add 3 drops of hydrochloric acid, diluted with water to 1000mL. A.4.2 Analysis steps A 10 mg/mL sample solution was prepared. Take appropriate sample solution, boil and cool, add a few drops of iodine solution, no blue or red out Now, that is through the test.

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