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GB 29941-2013: Food additive -- Deacetylation of chitin (chitosan)
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB 29941-2013	English	209	Add to Cart	3 days [Need to translate]	Food additive -- Deacetylation of chitin (chitosan)

GB 29941-2013: Food additive -- Deacetylation of chitin (chitosan)

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Food additive-Deacetylation of chitin (chitosan) National Standards of People's Republic of China National Food Safety Standard Food Additives deacetylation of chitin (chitosan) Issued on. 2013-11-29 2014-06-01 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives deacetylation of chitin (chitosan)

1 Scope

This standard applies to chitin or shrimp, crab shell as the main raw material, decalcification, deproteinization, deacetylation and other processing of food prepared by Tim Additives deacetylation of chitin (chitosan).

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 or slightly yellow color, shiny sheet product Status flakes or powder Odor has inherent odor, no smell Sample was placed inside the proper amount of white porcelain plate, in a well-lit, the same Taste the environment, according to the requirements of the senses one by one test 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 Deacetylation degree (w) /% ≥ 85 Appendix A A.3 Viscosity (10g/L, 20 ℃) / (mPa · s) meet the claims A.4 Water (w) /% ≤ 10.0 GB 5009.3 direct drying Ash (w) /% ≤ 1.0 GB 5009.4 Acid insoluble (w) /% ≤ 1.0 A.5 pH (10g/L solution) 6.5 ~ 8.5 A.6 Inorganic arsenic (As)/(mg/kg) ≤ 1 GB/T 5009.11 Lead (Pb)/(mg/kg) ≤ 2 GB 5009.12 ...