GB 1886.41: Evolution and historical versions
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National food safety standard - Food additive - Xanthan gum
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GB 1886.41-2025
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| GB 1886.41-2015 | English | 140 |
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National Food Safety Standard -- Food Additives -- Yellow gum
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GB 1886.41-2015
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Basic data | Standard ID | GB 1886.41-2025 (GB1886.41-2025) | | Description (Translated English) | National food safety standard - Food additive - Xanthan gum | | Sector / Industry | National Standard | | Classification of Chinese Standard | X41 | | Word Count Estimation | 9,927 | | Date of Issue | 2025-09-02 | | Issuing agency(ies) | National Health Commission; State Administration for Market Regulation | GB 1886.41-2015: National Food Safety Standard -- Food Additives -- Yellow gum---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 Xanthan gum)
National Standards of People's Republic of China
National Food Safety Standard
Food Additives xanthan gum
Issued on. 2015-09-22
2016-03-22 implementation
People's Republic of China
National Health and Family Planning Commission released
Foreword
This standard replaces GB 13886-2007 "Food Additives xanthan gum."
This standard compared with GB 13886-2007, the main changes are as follows.
--- Standard name was changed to "national food safety standards for food additives xanthan gum."
National Food Safety Standard
Food Additives xanthan gum
1 Scope
This standard applies to cabbage black rot Xanthomonas (Xanthomonascampestris) to generate bacteria with starch as the main raw material,
By specific fermentation and purification, drying, and crushing food additives xanthan gum.
2 formula
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Color white or light beige
Status granules or powder
Take the right amount of sample is placed in a clean, dry white porcelain dish, under natural light
Observe the color and status
3.2 Physical and Chemical Indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Item Index Test Method
Viscosity/cP ≥ 600 Appendix A A.3
Shear performance values ≥ 6.5 Appendix A A.4
Loss on drying, w /% ≤ 15.0 Appendix A A.5
Ash, w /% ≤ 16.0 A.6 in Appendix A
TN, w /% ≤ 1.5 Appendix A A.7
Pyruvate, w /% ≥ 1.5 Appendix A A.8
Lead (Pb)/(mg/kg) ≤ 2.0 GB 5009.12
3.3 Microbial Indicators
Microbiological indicators comply with Table 3.
Table 3 Microbial Indicators
Item Index Test Method
Cfu/(CFU/g) ≤ 5000 GB 4789.2
Coliform/(MPN/g) ≤ 3.0 GB 4789.3
Salmonella 0/25g GB 4789.4
Molds and yeasts/(CFU/g) ≤ 500 GB 4789.15
Appendix A
Testing method
A.1 General Provisions
This standard reagents and water in the absence of other specified requirements, refer to the three water analytical reagent and GB/T 6682 regulations. test
Used in the standard solution, standard solution for measuring impurities, formulations and products, did not indicate when the other requirements according to GB/T 601,
GB/T 602, GB/T 603 provisions of preparation. Solution was used in the tests did not indicate what is formulated with solvent, it refers to an aqueous solution.
A.2 Identification Test
A.2.1 Solubility Test
Weigh 1g (accurate to 0.01g) sample was slowly poured into a beaker containing 100mL of water, after soaking 15min, carefully stir bar dip
Into the water slowly to the stirrer speed 200r/min, it can be completely dissolved after 25min. In this manner the sample was added ethanol, acetone
Or ether insoluble.
A.2.2 gel test
In 500mL water plus 300mL beaker, preheated to 80 deg.] C, the stirrer speed to 200r/min, was added with stirring and dried again
Locust bean gum and the like each 1.5g (accurate to 0.01g), after a solution to the mixture, stirring is continued for more than 30min (mixing process water temperature is not low
At 60 ℃). Stirring was stopped, cooled at room temperature at least 2h, when the temperature drops below 40 ℃, forming a gel-like substance. Prepared according to the method
1% solution of the sample as a control, without locust bean gum, no such gum appears.
A.3 Determination of viscosity
A.3.1 Instruments and Equipment
Brookfield viscometer, or other equivalent performance viscometer.
A.3.2 Measurement conditions
A.3.2.1 Rotor Model. No. 3 rotor.
A.3.2.2 rotor speed. 60r/min.
A.3.2.3 Measuring temperature. 24 ℃ ~ 25 ℃.
A.3.3 Analysis step
A.3.3.1 Preparation of sample containing 1% and 1% potassium chloride solution
A.3.3.1.1 with a clean, dry paper weighing 3g samples were weighed and potassium chloride (accurate to 0.01g), mix well.
A.3.3.1.2 amount of distilled water was poured into 300mL 400mL beaker.
A.3.3.1.3 The water in a beaker with a stirrer, the stirrer was turned on, the mixed sample slowly to the stirring blades and the cup wall between water
Was added, and start timing, 800r/min continuous stirred 2h, maintaining the temperature 24 ℃ ~ 25 ℃.
A.3.3.1.4 stop stirring, remove the cup, with a stirring rod or other solution like flip up and down several times.
A.3.3.2 Determination
Take appropriate sample containing 1% and 1% potassium chloride solution was placed in 100mL beaker high type, measured at predetermined measurement criteria.
A.4 Determination of shear properties values
A.4.1 Determination
No. 3 rotor speed viscosity values when 6r/min and 60r/min were measured in accordance with A.3.
A.4.2 Calculation Results
Shear performance value N, according to equation (A.1) Calculated.
N = η1
η2
(A.1)
Where.
η1 --- speed 6r/min, the viscosity value in units of centipoise (cP);
η2 --- speed 60r/min, the viscosity value in units of centipoise (cP).
A.5 Determination of loss on drying
A.5.1 Method summary
Under certain temperature conditions the sample dried to constant weight, to calculate the loss of material quality.
A.5.2 Instruments and Equipment
A.5.2.1 glass weighing bottle. diameter 60mm ~ 70mm, height 35mm or less.
A.5.2.2 electric oven.
A.5.3 Analysis step
The weighing bottle was placed 105 ℃ ± 1 ℃ oven drying 30min, constant weight. In the weighing bottle accurately weighed 1.0g ~ 2.0g trial
Sample (accurate to 0.0001g), stamped, side shake, evenly distributed in the sample weighing bottle, the loading of the weighing bottle into the oven, open the bottle
Cover, leave the cap in an oven dried 2.5h at 105 ℃ ± 1 ℃, open the oven will take a sample weighing bottle immediately close the lid, put
Desiccator to cool to room temperature, constant weight, based on the quality and reduce the sample size calculations loss on drying.
A.5.4 Calculation Results
Loss on drying mass fraction w1, according to equation (A.2) Calculated.
w1 =
m1-m2
m × 100%
(A.2)
Where.
Mass m1 --- dried before weighing bottle and the sample, in grams (g);
Quality, unit after drying m2 --- weighing bottle and sample in grams (g);
M --- the quality of the sample, in grams (g).
The results parallel arithmetic mean of the measurement results shall prevail. Parallel determination results is not more than 0.2% absolute difference.
A.6 Determination of ash
1 ℃ first dried at 105 ℃ ± 4h sample, then according to the method specified in GB 5009.4 Determination of ash content.
A.7 Determination of Total Nitrogen
Press the "People's Republic of China Pharmacopoeia" (2000 edition two) nitrogen determination method in the "semi-micro method" measurement.
A.8 Determination of pyruvate
A.8.1 Reagents and materials
A.8.1.1 pyruvate.
A.8.1.2 2,4- dinitrophenylhydrazine.
A.8.1.3 ethyl acetate.
A.8.1.4 hydrochloric acid solution. 1mol/L, 2mol/L.
A.8.1.5 sodium carbonate standard solution. According to GB/T 601 provisions formulated and calibration.
A.8.2 Preparation of standard solutions
Weigh accurately 45.0mg pyruvate, moved into 500mL volumetric flask, dilute with water to volume, and mix. This solution is set to take 10.0mL
In 50mL stoppered flask, draw 20mL1mol/L hydrochloric acid was added to the flask, weighed flask was heated to reflux for 3h, to take measures to prevent water
Vapor losses. Cooled to room temperature, and added reflow process lost moisture. Hydrochloric acid solution Pipette 1.0mL2,4- dinitrophenylhydrazine
(1.200, hydrochloric acid solution was 2mol/L) in 30mL separatory funnel, was added 2.0mL stoppered flask after reflow treatment solution mixed
Uniform, set at room temperature under 5min, with 5mL ethyl acetate, the aqueous layer was discarded, the standard solution of sodium carbonate and extracted with ethyl acetate 5mL hydrazone,
Extracted three times, collecting extract a 50mL volumetric flask, dilute to the mark with sodium carbonate standard solution.
A.8.3 Preparation of sample solution
Accurately weighed 600.0mg (accurate to 0.01mg) sample transferred 100mL volumetric flask, dilute with water to volume, and mix. take
10.0mL This solution was placed in 50mL stoppered flask, the next steps with A.8.2, from "lessons 20mL1mol/L hydrochloric acid
Added to the flask, "began to" dilute standard solution with sodium carbonate to the mark. "
A.8.4 Determination
On a suitable spectrophotometer with a 1cm cuvette, at a maximum absorption peak at about 375nm, sodium carbonate standard solution is empty
White, measuring the absorbance of each solution. The absorbance of the sample solution should be equal to or greater than the absorbance of the standard solution.
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