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GB/T 32782-2016: Fat in ice cream and frozen desserts -- Roese-Gottlieb method
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 32782-2016 | English | 119 |
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Fat in ice cream and frozen desserts -- Roese-Gottlieb method
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GB/T 32782-2016
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Basic data | Standard ID | GB/T 32782-2016 (GB/T32782-2016) | | Description (Translated English) | Fat in ice cream and frozen desserts -- Roese-Gottlieb method | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.040 | | Word Count Estimation | 6,629 | | Date of Issue | 2016-06-14 | | Date of Implementation | 2017-01-01 | | Regulation (derived from) | National Standard Announcement No. 8 of 2016 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | GB/T 32782-2016: Fat in ice cream and frozen desserts -- Roese-Gottlieb method---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.
(Sweet ice cream and frozen foods in fat determination Gottlieb - Luo Zi Law)
ICS 67.040
X04
National Standards of People's Republic of China
Determination of fat in ice cream and frozen sweet foods
Gothic-Royal
Released.2016-06-14
2017-01-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Administration issued
Foreword
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the National Frozen Drinks Standardization Technical Committee (SAC/TC497).
This standard was drafted. Shenzhen Huajian Testing Technology Co., Ltd., China Business Federation Commercial Standards Center, Qingdao Huajian
Testing Technology Co., Ltd., Suzhou Huajian Testing Technology Co., Ltd.
The main drafters of this standard. Qian Feng, Yang Guo, Shen Lihong, Liu Zhenyu, Yan Xiaolei.
Determination of fat in ice cream and frozen sweet foods
Gothic-Royal
1 Scope
This standard specifies the Gothic-Royal method for determining the fat content of ice cream and frozen sweet foods.
This standard applies to the determination of fat content in ice cream and frozen sweet foods.
2 reagent materials and equipment
2.1 Reagent materials
2.1.1 Ammonia. Concentrate.
2.1.2 Alcohol. 95%, no residue after evaporation.
2.1.3 Ether. no peroxide, no residue after evaporation.
2.1.4 Petroleum ether. boiling range 30 ° C ~ 60 ° C, no residue after evaporation.
2.1.5 Water. Deionized water.
2.2 Instrumentation
2.2.1 Electronic balance. accurate to 0.0001g.
2.2.2 Fat extraction flask or test tube. 250 mL.
2.2.3 Pipette.
2.2.4 Water bath. with temperature control device and can maintain at 38 °C ± 1 °C.
2.2.5 Cork. Soaked in water for several hours and saturated.
2.2.6 Centrifuge.
2.2.7 Weighing pan. A metal dish with a diameter of 8.5cm~9.5cm and a height of 4.5cm~5.5cm or a 250mL glass beaker.
2.2.8 Dryer. At room temperature, there is a silica gel desiccant at the bottom.
2.2.9 Heating plate. steam bath or other heating equipment.
2.2.10 Pressurized hot air tank. keep the temperature at 70 °C ± 1 °C or the vacuum degree is greater than 50.8 cm, keep the temperature 70 ° C ~ 75 ° C true
empty box.
3 Determination method
3.1 Accurately weigh 4g~5g of uniform sample, accurate to 0.0001g, directly into the fat extraction flask or test tube (2.2.2), so that
Drain the solution to 10 mL with a free-flowing pipette (2.2.3), then concentrate the extracted sample into the flask below, and vortex.
Mix and mix, add 2mL ammonia water (2.1.1), mix well, put in water bath (2.2.4), heat at 60 ° C for 20min not
Shake the tube while cooling.
3.2 Add 10 mL of alcohol (2.1.2) to the flask, block the bottle with a cork (2.2.5), and shake the flask for 15 s. Add 25 mL of diethyl ether (2.1.3)
The first extraction was carried out, the stopper was blocked with a cork, the flask was shaken vigorously for 1 min, and if necessary, the cork was released to release the accumulated pressure. again
25 mL of petroleum ether (2.1.4) was added, the stopper was blocked with a cork, and the flask was vigorously shaken for 1 min. Put the flask into the speed of 600r/min
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