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GB 5413.29-2010 (GB5413.29-2010) & related versions
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GB 5413.29-2010English125 Add to Cart 0-9 seconds. Auto delivery. National food safety standard Determination of solubility in foods for infants and young children, milk and milk products GB 5413.29-2010 Valid GB 5413.29-2010
GB/T 5413.29-1997English319 Add to Cart 3 days Milk powder and formula foods for infant and young children--Determination of solubility GB/T 5413.29-1997 Obsolete GBT 5413.29-1997



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GB 5413.29-2010: PDF in English
GB 5413.29-2010
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Determination of Solubility in Foods for Infants and
Young Children, Milk and Milk Products
ISSUED ON: MARCH 26, 2010
IMPLEMENTED ON: JUNE 1, 2010
Issued by: Ministry of Health of the People’s Republic of China
Table of Contents
Foreword ... 3 
1  Scope ... 4 
Method 1  Determination of Insolubility Index ... 4 
2  Terms and Definitions ... 4 
3  Principle ... 4 
4  Reagents and materials ... 4 
5  Apparatus and equipment ... 5 
6  Analytical procedures ... 8 
7  Expression of analytical results ... 9 
8  Other issues ... 10 
Method 2  Determination of Solubility ... 10 
9  Definition ... 10 
10  Apparatus and equipment ... 11 
11  Analytical procedures ... 11 
12  Expression of analytical results ... 11 
13  Precision ... 12 
Foreword 
The Standard specifies two methods. The first method is insolubility index method; it is identical to
IDF129A:1988 Dried Milk and Dried Milk Products – Determination of Insolubility Index issued
by the International Dairy Federation. The second method is solubility method.
This standard replaces GB/T 5413.29-1997 Milk Power and Formula Foods for Infant and Young
Children – Determination of Solubility.
The previous editions replaced by this Standard are as follows:
- GB 5413-1985 and GB/T 5413.29-1997.
National Food Safety Standard
Determination of Solubility in Foods for Infants and Young Children,
Milk and Milk Products
1  Scope 
This Standard specifies the determination methods of insolubility index and solubility.
The first method of this Standard is applicable to determination of insolubility index of
milk powder without soybean ingredients. The second method is applicable to
determination of solubility in foods for infants and young children, and milk powder
products.
Method 1  Determination of Insolubility Index
2  Terms and Definitions 
Insolubility index
It refers to the volume of precipitate in mL obtained after recovery and centrifugation of
milk powder or milk powder products, under the conditions specified in this Standard.
3  Principle 
Add the sample to 24 °C or 50 °C water. Then recover it with a special stirrer. Stand for
some time (as specified). Centrifuge the recovered milk of a certain volume in a graduated
centrifugation tube. Remove the supernatant. Add the water with the same recovery
temperature, so as to suspend the precipitate again. Centrifuge the sample again. Record
the volume of the obtained precipitate.
Note: Water of 24 °C shall be used when spraying and drying the product recovery. Water of 50 °C
shall be used when using partial drum to dry the product recovery.
4  Reagents and materials 
Unless otherwise specified, all reagents used in this method are analytical reagents. The
water is Grade III!Unexpected End of Formula!Unexpected End of Formula stipulated
in GB/T 6682.
4.1 Silicone defoaming agent: Mass fraction of silicone emulsion is 30 %.
The applicability of the silicone defoaming agent shall be tested according to the
procedures mentioned in 6.4.5 (without adding sample). After the test, the visible silicone
liquid at the bottom of the centrifugation tube shall not exceed 0.01 mL.
6.4.5 Add 3 drops of silicone defoaming agent to the mixture in the cup. Mix the contents in the
cup with the flat spoon (5.10) for 10 s (no excess). Then pour the mixture in the
centrifugation tube (5.12) to the scale of 50 mL. That is, the level of the top is consistent
with the scale mark of 50 mL.
6.4.6 Place the centrifugation tube in the centrifuge (symmetrically). Make the centrifuge to
rotate quickly and produce an acceleration of 160 gn at the bottom of the tube. Then rotate
at a temperature of 20 °C - 25 °C for 5 min.
6.4.7 Take out the centrifugation tube. Remove and pour down the upper fatty substance in the
tube with the flat spoon (5.10). Hold the centrifugation tube vertically. Remove the
supernatant with the siphon or suction tube (5.13). For the drum dried product, suck until
the top of the liquid coincides with the 15 mL marking-line. If it is the spray dried milk
powder, suck until the top of the liquid coincides with the 10 mL marking-line. Pay
attention not to stir the insolubles. If the volume of the precipitate exceeds 15 mL or 10 mL
obviously, do not perform the lower-part operation. Record the insolubility index as “15
mL” or “ > 10 mL”. Mark the recovery temperature as described in Chapter 7; otherwise
operate according to 6.4.8.
6.4.8 Add 24 °C or 50 °C water to the centrifugation tube till the level reaches 30 mL. Fully stir
the precipitate with the stirring rod (5.14). Put the stirring rod against the tube wall. Add
some water of the same temperature. Flush the liquid on the stirring rod down, till the
liquid-level coincides with 50 mL marking-line.
6.4.9 Plug the centrifugation tube with the rubber stopper. Turn over the centrifugation tube for
5 times slowly. Mix the contents thoroughly. Remove the stopper (place the bottom of the
stopper against edge of the centrifugation tube, so as to collect the liquid attached).
Centrifuge at the specified rotating speed and temperature for 5 min as described in 6.4.6.
Note: It is recommended that the centrifugation tube to be placed in the centrifuge, so as to make the
direction of the scale mark on the centrifugation tube to be consistent with the rotation direction of the
centrifuge. In such way, the volume of the precipitate could be easily estimated even if the top of the
precipitate inclines.
6.4.10 Take out the centrifugation tube. Hold it vertically. Use appropriate background for
contrast (see note). Make the eyes in the same level with the top of the precipitate. Read
the volume of the precipitate with the help of the magnifier (5.15). If the volume of the
precipitate is less than 0.5 mL, it shall be accurate to 0.05 mL. If the volume of the
precipitate is more than 0.5 mL, it shall be accurate to 0.1 mL. If the top of the precipitate
inclines, its volume shall be estimated. If the top of the precipitate is uneven, the
centrifugation tube shall be vertically placed for a few minutes. Usually, the top of the
precipitate will become flatter, so the number will be easier to read. Record the
temperature of recovered water.
Note: Observe the centrifugation tube with light or dark background for contrast. The top of the
precipitate will be more striking and easier to read.
7  Expression of analytical results 
The insolubility index of the sample is equal to the volume of the precipitate in mL
recorded in 6.4.10. The temperature of the water used during the recovery shall be reported
at the same time. For example:
0.10 mL (24 °C)
......

BASIC DATA
Standard ID GB 5413.29-2010 (GB5413.29-2010)
Description (Translated English) National food safety standard Determination of solubility in foods for infants and young children, milk and milk products
Sector / Industry National Standard
Classification of Chinese Standard C53;X82
Classification of International Standard 67.100.10
Word Count Estimation 8,880
Date of Issue 2010-03-26
Date of Implementation 2010-06-01
Older Standard (superseded by this standard) GB/T 5413.29-1997
Regulation (derived from) Circular of the Ministry of Health (2010)7
Issuing agency(ies) Ministry of Health of People's Republic of China
Summary This Chinese standard specifies the insolubility index and solubility method. The first method is applicable to this standard does not contain soy-based milk powder Determination of insolubility index, and the second method is suitable for infant food and milk powder Determination of solubility.