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GB 1886.106-2015: National Food Safety Standard -- Food Additives -- Tamarind gum
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GB 1886.106-2015	English	89	Add to Cart	2 days [Need to translate]	National Food Safety Standard -- Food Additives -- Tamarind gum

GB 1886.106-2015: National Food Safety Standard -- Food Additives -- Tamarind gum

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(National Food Safety Standard Food Additive tamarind gum) National Standards of People's Republic of China National Food Safety Standard Food Additives tamarind gum Issued on. 2015-11-13 2016-05-13 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives tamarind gum

1 Scope

This standard applies to leguminous tamarind genus (TamarindusindicaL.) Endosperm of the seed as the main raw material, dispersion, Shen Drop, heating, cooling crystallization, centrifugation, drying, crushing, and other major food processing technology made of tamarind gum additives.

2 Technical Requirements

2.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods White to light brown color State powder Almost no odor or smell slightly a little special odor Take the right amount of sample is placed in a clean, dry white porcelain dish, natural Color and light to observe the state and smell the odor 2.2 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 /% ≤ 14.0 GB 5009.3 Residue on ignition, w /% ≤ 5.0 GB 5009.4 Protein, w /% ≤ 3.0 GB 5009.5 Heavy metals (Pb)/(mg/kg) ≤ 20.0 GB 5009.74 Arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.76 Lead (Pb)/(mg/kg) ≤ 10.0 GB 5009.12 2.3 Microbiological Microbial limits shall conform to Table 3. Table 3 microbiological limits Project Limited test methods Cfu/(CFU/g) ≤ 10000 GB 4789.2 Coliform/(MPN/g) ≤ 3.0 GB 4789.3 5102- 601􀏕 6881 ...