GB 1886.188-2016National Food Safety Standard -- Food Additives -- Sesbania Gum (English PDF)

3.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 sensory requirements

The project requires a test method Color light gray or white State powder Odor is almost tasteless or has a faint smell of beans Take the appropriate amount of sample placed in a clean, dry white porcelain dish, in the natural light, Observe its color and state, smell its smell

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/(mPa · s) Conforms to the stated A.3 in Appendix A.

Dry reduction, w /% <= 12.0 GB 5009.3 direct drying method a Total ash, w /% <= 2.0 GB 5009.4 Acid insoluble matter, w /% <= 15.0 Appendix A A.4 Protein, w /% <= 12.0 GB 5009.5b Heavy metals (Pb)/(mg/kg) <= 20 GB 5009.74 Total arsenic (in As)/(mg/kg) <= 2.0 GB 5009.11 Borate by Test Appendix A, A.5 the starch test passes the test in Appendix A, A.6 a Drying temperature and time are 105 °C ± 2 °C and 4h respectively.

b protein coefficient of 6.25.

3.3 Microbiological indicators

Microbiological indicators should be in accordance with Table 3.

Table 3 Microbiological indicators

Project limit test method a Total number of colonies/(CFU/g) <= 5000 GB 4789.2 Escherichia coli/(MPN/g)