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GB 1886.40-2025 PDF English

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GB 1886.40-2025: National food safety standard - Food additive - L-Malic acid
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GB 1886.40: Historical versions

Standard IDUSDBUY PDFDeliveryStandard Title (Description)Status
GB 1886.40-2025200 Add to Cart Auto, 9 seconds. National food safety standard - Food additive - L-Malic acid Valid
GB 1886.40-2015205 Add to Cart Auto, 9 seconds. National food safety standard - Food additives - L-malic acid Valid

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GB 1886.40-2025: National food safety standard - Food additive - L-Malic acid

---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB1886.40-2025
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Food Additive – L-Malic Acid Issued on: SEPTEMBER 2, 2025 Implemented on: MARCH 2, 2026 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation.

Table of Contents

Foreword... 3 1 Scope... 4 2 Chemical Name, Molecular Formula, Structural Formula, and Relative Molecular Mass... 4 3 Technical Requirements... 4 Appendix A Test Methods... 6 Appendix B Infrared Absorption Spectrum of L-Malic Acid Standard... 14 Appendix C Liquid Chromatogram of Mixed Standard Solution of Fumaric Acid, Maleic Acid, and Succinic Acid... 15

Foreword

This Standard replaced GB 1886.40-2015 National Food Safety Standard - Food Additives - L- Malic Acid. Compared with GB 1886.40-2015, the major changes of this Standard are as follows. --- Change the scope; --- Add physicochemical indicators. moisture and succinic acid; --- Change the description of physicochemical indicator content and total arsenic, and the limit requirements for total arsenic; delete the heavy metals; --- Change the test methods for identification, content, clarity, fumaric acid, maleic acid, lead, and total arsenic; --- Add a test method for succinic acid; --- Change Appendixes A and B; and add Appendix C. National Food Safety Standard – Food Additive – L-Malic Acid

1 Scope

This Standard applies to L-malic acid, a food additive prepared by enzyme engineering from fumaric acid or fumarate; or L-malic acid, a food additive prepared by fermentation from starch or sugars.

2 Chemical Name, Molecular Formula, Structural Formula,

and Relative Molecular Mass 2.1 Chemical name L-hydroxysuccinic acid 2.2 Molecular formula C4H6O5 2.3 Structural formula 2.4 Relative molecular mass 134.09 (based on 2022 international relative atomic mass)

3 Technical Requirements

3.1 Sensory requirements Sensory requirements shall conform to the provisions of Table 1.

Appendix A

Test Methods A.1 Warnings Some test procedures specified in the test methods may lead to hazardous situations. Operators shall take appropriate safety and health precautions. A.2 General Unless otherwise specified, all reagents used in this Standard refer to analytically pure reagents. Standard titration solutions, standard solutions for impurity determination, preparations, and products used in the tests shall be prepared in accordance with GB/T 601, GB/T 602, and GB/T 603 unless otherwise specified. Unless otherwise specified, solutions used in the tests refer to Grade III water as specified in GB/T 6682. A.3 Identification tests A.3.1 Reagents and materials A.3.1.1 Ammonia solution. Ammonia + Water = 2 + 3. A.3.1.2 P-aminobenzenesulphonic acid solution. 10 g/L. A.3.1.3 Sodium nitrite solution. 200 g/L. A.3.1.4 Sodium hydroxide solution. 40 g/L. A.3.2 Analytical procedure A.3.2.1 Identification by ammonium salt color development Weigh 0.5 g of the specimen, accurate to 0.01 g; and place it in a 50 mL test tube. Add 10 mL of water to dissolve. Neutralize to neutral with ammonia solution; add 1 mL of p- aminobenzenesulphonic acid solution; and heat in a boiling water bath for 5 min. Add 5 mL of sodium nitrite solution; heat in a boiling water bath for 3 min; then add 5 mL of sodium hydroxide solution. Observe from top to bottom; a red color shall appear immediately. A.3.2.2 Identification by infrared absorption spectroscopy According to GB/T 6040, use the potassium bromide pellet method for qualitative analysis and determine the infrared absorption spectrum. The infrared absorption spectrum of the specimen shall be basically consistent with Appendix B. A.4 Determination of content (by C4H6O5) A.4.1 Method summary The specimen solution was titrated with a standard sodium hydroxide solution using phenolphthalein as an indicator. The total acid concentration (by C4H6O5) in the specimen solution was calculated based on the consumption of the sodium hydroxide standard titration solution. A.4.2 Reagents and materials A.4.2.1 Sodium hydroxide standard titration solution. c(NaOH) = 0.5 mol/L. A.4.2.2 Phenolphthalein indicator. 10 g/L. A.4.3 Instruments and equipment Analytical balance. With sensitivity of 0.0001 g. A.4.4 Analytical procedure Weigh approximately 1.0 g of the specimen, accurate to 0.0001 g. Dissolve in 20 mL of carbon dioxide-free water; and add 2 drops of phenolphthalein indicator. Titrate with sodium hydroxide standard titration solution until a reddish color appears, which remains unchanged for 30 s as the endpoint. Perform a blank test using the same procedure as for the specimen. A.4.5 Calculation of results The content (by C4H6O5) is expressed as a mass fraction w1; and the value is expressed as a percentage (%), calculated according to Formula (A.1). Where. V1 - volume of sodium hydroxide standard titration solution consumed by the specimen solution, in mL; V0 - volume of sodium hydroxide standard titration solution consumed by the blank solution, in mL; c - concentration of the sodium hydroxide standard titration solution, in mol/L; M - molar mass of 1/2 L-malic acid, in g/mol (M = 67.04); m - mass of the specimen, in g; 1000 - conversion factor. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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