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

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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 (National food safety standard -- Food additive ice structure protein) is available as an English-translated PDF.

GB 1886.299-2018 — 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.

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
2.1 Sensory requirements
2.2 Physical and chemical indicators
2.3 Microbial indicators

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.

Table 1 Sensory requirements

Project requirements inspection method Light brown State liquid Place an appropriate amount of sample in a clean, dry beaker and observe its color and under natural light.

status

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.

Table 2 Physical and chemical indicators

Project indicator test method Ice structure protein (ISP) content/(g/L) >= 5 Appendix A A.3 Ash, w/% <= 2 GB 5009.4 pH 2.5~3.5 A.4 in Appendix A Lead (Pb)/(mg/L) <= 2.0 GB 5009.75 or GB 5009.12

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 — all pages — is available in the English PDF.

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