GB 1886.301-2018National food safety standard -- Food additive galactomannan (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 1886.301-2018 (National food safety standard -- Food additive galactomannan) is available as an English-translated PDF.

GB 1886.301-2018 — This standard applies to the endosperm of guar (Cyamopstetragonolobus (L.) Taub], yam bean, pea bean, cassia seed, locust bean The tablet or its gel is used as a raw material, and is processed by the steps of enzymatic hydrolysis and purification of one or more enzymes of galactosidase, hemicellulase and protease. Low polymerization degree food additive galactomannan.

Document preview — GB 1886.301-2018

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 structural formula
3 Technical requirements
3.1 Sensory requirements
3.2 Physical and chemical indicators

1 Scope

This standard applies to the endosperm of guar (Cyamopstetragonolobus (L.) Taub], yam bean, pea bean, cassia seed, locust bean The tablet or its gel is used as a raw material, and is processed by the steps of enzymatic hydrolysis and purification of one or more enzymes of galactosidase, hemicellulase and protease.

Low polymerization degree food additive galactomannan.

2 structural formula

3 Technical requirements

3.1 Sensory requirements

Sensory requirements should be in accordance with Table 1.

Table 1 Sensory requirements

Project requirements inspection method Color white to yellow white State powder Take an appropriate amount of sample in a clean, dry white porcelain dish under natural light.

Check its color and state

3.2 Physical and chemical indicators

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

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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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