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GB 1903.37-2018 English PDF

US$119.00 · In stock
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GB 1903.37-2018: National food safety standard -- Food nutrition enhancer
Status: Valid
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GB 1903.37-2018English119 Add to Cart 3 days [Need to translate] National food safety standard -- Food nutrition enhancer Valid GB 1903.37-2018

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Basic data

Standard ID GB 1903.37-2018 (GB1903.37-2018)
Description (Translated English) National food safety standard -- Food nutrition enhancer
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 6,620
Date of Issue 2018-06-21
Date of Implementation 2018-12-21
Regulation (derived from) National Health and Wellness Commission Announcement No. 5 of 2018
Issuing agency(ies) National Health Commission of the People's Republic of China, State Administration for Market Regulation

GB 1903.37-2018: National food safety standard -- Food nutrition enhancer

---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 standard - Food nutrition enhancer National Standards of People's Republic of China National Food Safety Standard Food nutrition enhancer ferric citrate 2018-06-21 released 2018-12-21 implementation National Health Commission of the People's Republic of China Issued by the State Administration for Market Regulation National Food Safety Standard Food nutrition enhancer ferric citrate

1 Scope

This standard applies to citric acid, ferrous sulfate, hydrogen peroxide or citric acid, ferric hydroxide as the main raw materials, obtained by chemical synthesis and refining Food nutrition enhancer ferric citrate. 2 Chemical name, molecular formula and relative molecular mass 2.1 Chemical name Trivalent iron salt of 2-hydroxy-1,2,3-propanetricarboxylic acid 2.2 Molecular formula C6H5O7Fe·nH2O(n=0~5) 2.3 Relative molecular mass 244.94 (anhydrous) (according to.2016 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements Sensory requirements should meet the requirements of Table 1. Table 1 Sensory requirements Project requirements inspection method Reddish brown or brown color State flake crystal or crystalline powder Odorless, no peculiar smell Take an appropriate amount of sample and place it in a white clean, dry container, in natural light Observe its color and state, smell its smell 3.2 Physical and chemical indicators Should meet the requirements of Table 2.

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