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GB 1886.118-2015 PDF English

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GB 1886.118-2015: National Food Safety Standard -- Food Additives -- Chrysanthemum flower extract
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GB 1886.118-2015English69 Add to Cart 2 days [Need to translate] National Food Safety Standard -- Food Additives -- Chrysanthemum flower extract

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Basic data

Standard ID GB 1886.118-2015 (GB1886.118-2015)
Description (Translated English) National Food Safety Standard -- Food Additives -- Chrysanthemum flower extract
Sector / Industry National Standard
Classification of Chinese Standard X40
Classification of International Standard 67.220.20
Word Count Estimation 3,371
Date of Issue 2015-09-22
Date of Implementation 2016-03-22
Regulation (derived from) PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China
Summary This standard applies to Hangzhou white chrysanthemum (Dendranthema morifolium or hrysanthemum morifolium) as raw material, using edible ethanol as solvent, by leaching, concentration obtained in the food additive Chrysanthemum extract.

GB 1886.118-2015: National Food Safety Standard -- Food Additives -- Chrysanthemum flower extract



---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 standards for food additives chrysanthemum flower extract) National Standards of People's Republic of China National Food Safety Standard Food Additives chrysanthemum flower extract Issued on. 2015-09-22 2016-03-22 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives chrysanthemum flower extract

1 Scope

This standard applies to Chrysanthemum flower (chrysanthemum tea) (Dendranthemamorifolium or Chrysanthemummorifolium) As raw materials, consumption of ethanol as a solvent, by extraction, concentrated food additive prepared Chrysanthemum flower extract.

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 Color brown to tan Status paste The sample is placed on a clean white paper, were visually observed Chrysanthemum flower aroma has the unique aroma of GB/T 14454.2 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 Acid value (in dollars KOH)/(mg/g) ≤ 45 GB/T 14455.5a Ester value (KOH meter)/(mg/g) ≥ 175 GB/T 14455.6b Heavy metals (Pb)/(mg/kg) ≤ 10.0 GB 5009.74 Arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.11 or GB 5009.76 a sample weight of about 1g, the sample switch 50mL50% (volume fraction) of neutral ethanol dissolved. b sample weight of about 0.2g, the sample was dissolved instead 50mL50% (volume fraction) of neutral ethanol, parallel test results Tolerance 3. ...

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