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GB 1886.41-2025: National food safety standard - Food additive - Xanthan gum
Status: Valid GB 1886.41: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 1886.41-2025 | English | 179 |
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National food safety standard - Food additive - Xanthan gum
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GB 1886.41-2025
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| GB 1886.41-2015 | English | 140 |
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National Food Safety Standard -- Food Additives -- Yellow gum
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GB 1886.41-2015
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Basic data | Standard ID | GB 1886.41-2025 (GB1886.41-2025) | | Description (Translated English) | National food safety standard - Food additive - Xanthan gum | | Sector / Industry | National Standard | | Classification of Chinese Standard | X41 | | Word Count Estimation | 9,927 | | Date of Issue | 2025-09-02 | | Issuing agency(ies) | National Health Commission; State Administration for Market Regulation | GB 1886.41-2025: National food safety standard - Food additive - Xanthan gum---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.41-2025
National Standards of the People's Republic of China
National Food Safety Standards
Xanthan gum, a food additive
Published on 2025-09-02
Implemented on 2026-03-02
National Health Commission of the People's Republic of China
State Administration for Market Regulation issued
Foreword
This standard replaces GB 1886.41-2015 "National Food Safety Standard for Food Additives. Xanthan Gum".
Compared with GB 1886.41-2015 "National Food Safety Standard for Food Additives Xanthan Gum", the main changes in this standard are as follows.
---The range for xanthan gum has been modified;
---Added xanthan gum content indicators and testing methods;
---The test method for total nitrogen has been revised;
---Isopropanol index and testing methods have been added;
---Arsenic levels and testing methods have been added;
---The pretreatment method for microbial testing has been modified.
National Food Safety Standards
Xanthan gum, a food additive
1.Scope
Xanthan gum is a food additive made by purifying, drying, and pulverizing isopropanol.
2.Molecular formula and structural formula
2.1 Molecular Formula
(C35H49O29)n
2.2 Structural Formula
Indexing instructions.
Me---Na, K,
2Ca
3 Technical Requirements
3.1 Sensory Requirements
Sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory Requirements
Project Requirements Inspection Methods
Color. off-white or light beige
Particles or powders
Place an appropriate amount of sample in a clean, dry white porcelain dish and expose it to natural light.
Observe the color and condition below
3.2 Physicochemical Indicators
The physicochemical properties should meet the requirements of Table 2.
Table 2 Physicochemical Indicators
Project indicator testing methods
Xanthan gum content (on a dry basis), w/% 72.0~108.0 (See Appendix A, A.3)
Viscosity/(cP) ≥ 600 (See Appendix A, A.4)
Shear performance value ≥ 6.5 (Appendix A, A.5)
Loss on drying, w/% ≤ 15.0 (See Appendix A, A.6)
Ash content, w/% ≤ 16.0 Determination of total ash in GB 5009.4
Total nitrogen, w/% ≤ 1.5 (GB 5009.5 Kjeldahl method for nitrogen determination)
Pyruvate, w/% ≥ 1.5 (See Appendix A, A.7)
Isopropanol c/(mg/kg) ≤ 500 (Appendix B of GB 25535-2010)
Lead (Pb)/(mg/kg) ≤ 2.0 GB 5009.12 or GB 5009.75
Arsenic (as As)/(mg/kg) ≤ 1.0 GB 5009.11 or GB 5009.76
The sample was pre-dried at 105℃ ±1℃ for 4 hours.
b. The formula does not multiply by the coefficient F for converting nitrogen to protein.
c. Products that use isopropanol only as an extraction solvent.
3.3 Microbial limits
Microbial limits should comply with the provisions of Table 3.
Table 3 Microbial Limits
Project Limit Testing Methods
Total bacterial count (CFU/g) ≤ 5000 GB 4789.2a
Coliform bacteria/(MPN/g) ≤ 3.0 GB 4789.3a
Mold and yeast (CFU/g) ≤ 500 GB 4789.15a
Salmonella/25g. Not detectable (GB 4789.4b)
a. Under aseptic conditions, accurately weigh 1.0 g of the sample and dissolve it in 99 mL of sterile phosphate buffer or sterile physiological saline to prepare a 1.100 dilution.
The homogenized solution was used as the initial sample homogenate, and subsequent detection steps were performed according to GB 4789.2 and GB 4789.3 [the first dilution used double lauryl sulfate].
Salt-Peptone Broth (LST)], GB 4789.15.
b. Under aseptic conditions, accurately weigh 25.0 g of the sample and dissolve it in 2475 mL of sterile buffered peptone water (BPW) medium for pre-enrichment. Subsequent detection...
The steps are performed in accordance with GB 4789.4.
Appendix A
Test methods
A.1 General Provisions
Unless otherwise specified, the reagents and water used in this standard refer to analytical grade reagents and Grade III water as specified in GB/T 6682.Test
Unless otherwise specified, the standard solutions, impurity determination standard solutions, preparations and products used shall conform to GB/T 601.
Prepared according to the provisions of GB/T 602 and GB/T 603.Unless otherwise specified, the solutions used in the tests are all aqueous solutions.
A.2 Identification Test
A.2.1 Solubility Test
Weigh 1g of the sample, accurate to 0.01g, and slowly pour it into a beaker containing 100mL of water. Turn on the stirrer to.200r/min while stirring.
Add the sample while stirring; it should dissolve after 25 minutes. The sample will not dissolve when added to ethanol, acetone, or ether using the same method.
A.2.2 Gel Test
Add 300mL of water to a 500mL beaker, preheat to 80℃, turn on the stirrer to.200r/min, and add the dry reagent while stirring.
Add 1.5g each of the sample and locust bean gum (accurate to 0.01g) until the mixture forms a solution, then continue stirring for at least 30 minutes (the water temperature should not be low during stirring).
(At 60°C). Stop stirring and cool at room temperature for at least 2 hours. When the temperature drops below 40°C, a gel will form. Prepare according to this method.
A 1% sample solution was used as a control; no locust bean gum was added, and no such gelatinous substance appeared.
A.3 Determination of xanthan gum content (on a dry basis)
A.3.1 Method Summary
After being treated with a low concentration of potassium hydroxide and hydrochloric acid solution, xanthan gum samples were first precipitated with anhydrous ethanol, and then washed with anhydrous ethanol to remove impurities.
After filtration, the filter residue is dried, weighed, and the xanthan gum content is calculated.
A.3.2 Reagents and Materials
A.3.2.1 Potassium hydroxide solution (0.04 g/mL). Weigh 4 g of potassium hydroxide, dissolve it in water and bring the volume to 100 mL.
A.3.2.2 Dilute hydrochloric acid solution (1.3, volume ratio). Take 10 mL of hydrochloric acid, add 30 mL of water, and mix well.
A.3.2.3 Anhydrous ethanol.
A.3.2.4 Acetone.
A.3.2.5 Diatomaceous earth 545.
A.3.2.6 Silver nitrate test solution (17g/L). Weigh 1.7g of silver nitrate, dissolve in water and dilute to 100mL.
A.3.3 Instruments and Equipment
A.3.3.1 Centrifuge.
A.3.3.2 Vacuum drying oven.
A.3.3.3 Glass filter (G3).
A.3.3.4 Dryer.
A.3.3.5 Electronic balance. sensitivity is 0.001g.
A.3.4 Analysis Steps
Add diatomaceous earth 545 to a glass filter (G3) to a thickness of approximately 0.5 cm, place it in a vacuum drying oven, and dry at 80℃ and 40 kPa.
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