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GB 1886.299-2018National food safety standard -- Food additive ice structure protein (English PDF)

食品安全国家标准食品添加剂冰结构蛋白

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Issued by

National Health Commission of the People's Republic of China, State Administration for Market Regulation

Level / Type

National · Mandatory

Issue date

June 21, 2018

Implementation date

December 21, 2018

Scope

GB 1886.299-2018 is the English-translated version of 食品安全国家标准食品添加剂冰结构蛋白.

GB 1886.299-2018 is the Chinese national food safety standard for the food additive ice structure protein. It covers the product obtained from soya beans fermented with Saccharomyces cerevisiae, then separated, concentrated and refined.

It sets the sensory requirements, a light brown liquid whose colour and state are observed in a clean dry beaker under natural light, and the physico-chemical indicators: an ice structure protein content of at least 5 g/L, ash not above 2 % by mass, pH 2.5 to 3.5 and lead not above 2.0 mg/L. It also sets microbiological limits and names the test methods, among them GB 5009.4 for ash and GB 5009.12 or GB 5009.75 for lead; samples are thawed at 4 °C for about 20 h and stirred before measurement. It was issued on 21 June 2018 and has applied since 21 December 2018.

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Document preview — GB 1886.299-2018

National Standard of the People's Republic of China

Classification: X 40

Issued by: National Health Commission of the People's Republic of China, State Administration for Market Regulation

1 Scope
2 Technical requirements

1 Scope

This standard is mainly applicable to soybean as raw material, fermented by yeast (Saccharomyces cerevisiae), and then separated, concentrated and refined. The obtained food additive ice structural protein.

2 Technical requirements

2.1 Sensory requirements

Sensory requirements should be in accordance with Table 1.

Note: Before measuring each indicator, the sample should be thawed at 4 °C for about 20 h and stirred evenly.

2.2 Physical and chemical indicators

Physical and chemical indicators should meet the requirements of Table 2.

Note: Before measuring each indicator, the sample should be thawed at 4 °C for about 20 h and stirred evenly.

2.3 Microbial indicators

Microbiological indicators should meet the requirements of Table 3.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 19 pages — is available in the English PDF.

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