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GB 31617-2014 (GB31617-2014)

GB 31617-2014_English: PDF (GB31617-2014)
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GB 31617-2014English90 Add to Cart 0--9 seconds. Auto-delivery National Food Safety Standard -- Food Nutrition Enhancer -- Casein phosphopeptide (CPP) Valid GB 31617-2014

BASIC DATA
Standard ID GB 31617-2014 (GB31617-2014)
Description (Translated English) National Food Safety Standard - Food Nutrition Enhancer - Casein calcium oeotide(CCP)
Sector / Industry National Standard
Classification of Chinese Standard C54
Classification of International Standard 67.020
Word Count Estimation 5,51
Date of Issue 2014/12/24
Date of Implementation 2015/5/24
Administrative Organization People's Republic of China Health and Family Planning Committee
Regulation (derived from) Health Planning Commission Bulletin 2014 No. 21
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China
Summary This Standard is applicable to products with milk or casein as raw material, obtained by enzymatic production of food nutrition fortifier caseinophosphopeptide.

Standards related to: GB 31617-2014

GB 31617-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Food nutrition
enhancer - Casein phosphopeptide (CPP)
ISSUED ON: DECEMBER 24, 2014
IMPLEMENTED ON: MAY 24, 2015
Issued by: National Health and Family Planning Commission of PRC
Table of Contents
1 Scope ... 3 
2 Molecular structure and relative molecular mass ... 3 
3 Technical requirements ... 3 
Appendix A Inspection method ... 5 
National food safety standard - Food nutrition
enhancer - Casein phosphopeptide (CPP)
1 Scope
This standard applies to the food nutrition enhancer - casein phosphopeptide,
which is produced by enzymatic hydrolysis, using milk or casein products as
raw materials.
2 Molecular structure and relative molecular mass
The main active ingredient is a polypeptide, which contains 1 ~ 6 phosphoserine
residues. The relative molecular mass is 1000 u ~ 5000 u.
3 Technical requirements
3.1 Sensory requirements
It shall comply with the provisions of Table 1.
3.2 Physical and chemical indicators
It shall comply with the provisions of Table 2.
3.3 Microbial indicators
Appendix A
Inspection method
A.1 General provisions
Unless otherwise specified in this standard, the purity of the reagents used shall
be of analytical pure or higher. For the standard titration solutions, the standard
solutions, preparations, products used for the determination of impurities, they
shall be prepared in accordance with GB/T 601, GB/T 602, GB/T 603. The test
water shall meet the requirements of grade 3 water in GB/T 6682. The solution,
which is used in the test, refers to the aqueous solution, when the solvent is not
specified.
A.2 Identification test
A.2.1 Reagents and materials
A.2.1.1 Sulfuric acid.
A.2.1.2 Copper sulfate (CuSO4·5H2O).
A.2.1.3 Potassium sulfate (K2SO4).
A.2.1.4 Mixed reagents: Sulfuric acid solution (mass fraction 25%) + ammonium
molybdate solution (25 g/L) + water + vitamin C solution (100 g/L), 1 + 1 + 2 +
1.
A.2.2 Analytical procedures
Transfer the dry precipitate (A.3.4), which is obtained from the determination of
the content of casein phosphopeptide, into a Kjeldahl digestion tube. Add 10
mL of sulfuric acid and 1 g of catalyst (0.1 g of copper sulfate and 0.9 g of
potassium sulfate). Heat to digest it completely. Take 1 mL of digestion solution
in a test tube. Add 1 mL of water. Put it in boiling water bath, for 10 min. Take it
out. Cool it to room temperature. Pipet 100 μL into another test tube. Add 1.9
mL of water. Then add 3 mL of mixed reagent. Keep it in a 45 °C water bath, for
20 min. Take out. The solution shall be blue.
A.3 Determination of casein phosphopeptide content
A.3.1 Method summary
Add a certain concentration of barium ions to the sample solution. The barium
ions form bridges, between the casein phosphopeptide molecules. At an
appropriate temperature and pH, adding a certain concentration of ethanol can
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