Valid

GB 1886.106-2015National Food Safety Standard -- Food Additives -- Tamarind gum (English PDF)

食品安全国家标准食品添加剂罗望子多糖胶

Preview PDF

Also coversGB1886.106-2015

This is a limited preview

Buy now to download the full PDF (3 pages)

Need quotation for your management?

Get a formal quotation for GB 1886.106-2015 in 30 minutes.

Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

November 13, 2015

Implementation date

May 13, 2016

Scope

GB 1886.106-2015 is the English-translated version of 食品安全国家标准食品添加剂罗望子多糖胶.

GB 1886.106-2015 — This standard applies to leguminous tamarind genus (TamarindusindicaL.) Endosperm of the seed as the main raw material, dispersion, Shen Drop, heating, cooling crystallization, centrifugation, drying, crushing, and other major food processing technology made of tamarind gum additives.

Found what you need?

Document preview — GB 1886.106-2015

National Standard of the People's Republic of China

Classification: X 40

Issued by: National Health and Family Planning Commission of the People's Republic of China

1 Scope
2 Technical Requirements
2.1 Sensory requirements
2.2 Physical indicators
2.3 Microbiological
3 Table, microbiological limits

1 Scope

This standard applies to leguminous tamarind genus (TamarindusindicaL.) Endosperm of the seed as the main raw material, dispersion, Shen Drop, heating, cooling crystallization, centrifugation, drying, crushing, and other major food processing technology made of tamarind gum additives.

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 to light brown color State powder Almost no odor or smell slightly a little special odor Take the right amount of sample is placed in a clean, dry white porcelain dish, natural Color and light to observe the state and smell the odor

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 Loss on drying, w /% <= 14.0 GB 5009.3 Residue on ignition, w /% <= 5.0 GB 5009.4 Protein, w /% <= 3.0 GB 5009.5 Heavy metals (Pb)/(mg/kg) <= 20.0 GB 5009.74 Arsenic (As)/(mg/kg) <= 3.0 GB 5009.76 Lead (Pb)/(mg/kg) <= 10.0 GB 5009.12

2.3 Microbiological

Microbial limits shall conform to Table 3.

3 Table, microbiological limits

Project Limited test methods Cfu/(CFU/g) <= 10000 GB 4789.2 Coliform/(MPN/g) <= 3.0 GB 4789.3 5102-601 6881

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 3 pages — is available in the English PDF.

How to Download GB 1886.106-2015

1
Add to cart
Click "Download PDF" on this page and choose "Buy this standard". You can add more standards before checkout.
2
Checkout
Enter your email and billing details. Payment is processed securely by Stripe (cards or bank transfer). Prefer bank details? Request a quotation (min. order $300).
3
Instant delivery (0–9 sec)
Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
4
Invoice included
A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.