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GB 29936-2013 English PDF

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GB 29936-2013: Food additive -- Starch sodium phosphate
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 29936-2013	English	139	Add to Cart	3 days [Need to translate]	Food additive -- Starch sodium phosphate	Valid	GB 29936-2013

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Basic data

Standard ID	GB 29936-2013 (GB29936-2013)
Description (Translated English)	Food additive -- Starch sodium phosphate
Sector / Industry	National Standard
Classification of Chinese Standard	C54
Classification of International Standard	67.020
Word Count Estimation	6,616
Regulation (derived from)	China Food & Drug Administration [2013] No. 234, November, 1, 2013
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China
Summary	This standard applies to food additives: sodium starch phosphate. This standard is also applicable the enzymatic treatment, acid treatment, alkali treatment, bleached after sodium starch phosphate.

GB 29936-2013: Food additive -- Starch sodium phosphate

---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 additive-Starch sodium phosphate National Standards of People's Republic of China National Food Safety Standard Food additive sodium starch phosphate 213-11-29 Published 2014-06-01 implementation National Food Safety Standard Food additive sodium starch phosphate

1 Scope

This standard applies to edible starch or arrowroot starch produced by a starch milk raw material obtained reaction system for raw materials and phosphorylation reagent Get food additive sodium starch phosphate, and a combination of enzymatic treatment, acid treatment, alkali treatment, bleaching treatment and pre-treatment of one or gelatinized Food Additives starch sodium phosphate after processing a variety of methods.

2 Technical Requirements

2.1 raw materials 2.1.1 raw materials Food starch should be consistent with national standards or industry standards-related products. 2.1.2 Accessories 2.1.2.1 should meet the national standards or industry standards or the relevant provisions of the relevant requirements of the product. 2.1.2.2 phosphorylating reagent species. n orthophosphate, sodium or potassium, or sodium tripolyphosphate. 2.2 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Color white, white or light yellow Take 50 g sample in a clean white porcelain dish, under natural light, observation Its color, state, smell the smell Status granular, flaked or without visible impurities Inherent odor product smell, no odor 2.3 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 Loss on drying, w /% Cereal starch ≤ 15.0 GB/T 12087 other monomers starch ≤ 18.0 Potato starch ≤ 21.0 Total arsenic (As)/(mg/kg) ≤ 0.5 GB/T 5009.11 Lead (Pb)/(mg/kg) ≤ 1.0 GB 5009.12 Sulfur dioxide/(mg/kg) ≤ 30 GB/T 22427.13 The phosphate (As P) /% Potato or wheat starch ≤ 0.5 GB/T 22427.11 Other raw materials ≤ 0.4

Appendix A

Testing method A.1 Safety Tips Reagents The standard test methods used for toxic or corrosive, the operation should be careful! As splashed on the skin should stand That is rinsed with water, severe cases should be treated immediately. A.2 General Provisions Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 stipulated three water. Test Methods The standard titration solution, impurity measurement standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602 and 603 of the regulations prepared GB/T ; the solution when the solvent is not specified, refer to the aqueous solution. A.3 Identification Test A.3.1 microscopy Gelatinized starch processing without holding sodium phosphate particle structure can be directly observed through a microscope to identify the starch granule shape, size and feature. Under polarized light microscope, it can be observed the typical birefringence. A.3.2 iodine staining A sample of 1 g was added 20mL of water were suspended, several drops of iodine solution, the color should range from deep blue to reddish brown. A.3.3 copper reduction A.3.3.1 formulated alkaline tartrate copper test solution A.3.3.1.1 Solution A. Copper Sulfate (CuSO4 · 5H2O) 34.66 g, should be no weathering or moisture absorption phenomenon, dissolved in water volume to 500 mL. The solution was stored in a small sealed container. A.3.3.1.2 Solution B. take potassium sodium tartrate (KNaC4H4O6 · 4H2O) 173 g sodium hydroxide 50 g, dissolved in water volume to 500 mL. The solution was stored in a small container and alkali corrosion. A.3.3.1.3 solutions A and B mixed in equal volumes, to obtain an alkaline tartrate copper test solution. A.3.3.2 analysis step Weigh the sample 2.5 g, placed in a flask, 0.82 mol/L hydrochloric acid solution of 10 mL of water and 70 mL, mixing, boiling water bath Was refluxed for 3 h, cooled. Take 0.5 mL solution was cooled, added 5 mL hot alkaline copper tartrate solution, a large amount of red precipitate.

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