Valid

GB 1886.301-2018National food safety standard -- Food additive galactomannan (English PDF)

食品安全国家标准食品添加剂半乳甘露聚糖

Preview PDF

This is a limited preview

Buy now to download the full PDF (22 pages)

Need quotation for your management?

Get a formal quotation for GB 1886.301-2018 in 30 minutes.

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 is the English-translated version of 食品安全国家标准食品添加剂半乳甘露聚糖.

GB 1886.301-2018 is the Chinese national food safety standard for the food additive galactomannan.

It covers the low-polymerisation-degree galactomannan obtained from the endosperm of guar (Cyamopsis tetragonolobus), yam bean, pea bean, cassia seed or locust bean, or from the gel of that endosperm, processed by enzymatic hydrolysis and purification with one or more of galactosidase, hemicellulase and protease.

It sets the technical requirements of the additive: the sensory requirements, with the colour from white to yellowish white and the powder form, checked on a sample placed in a clean dry white porcelain dish under natural light, and the physical and chemical indicators.

Producers and food control laboratories use it to accept or reject a batch of this additive. It was issued on 21 June 2018 and has applied since 21 December 2018.

Found what you need?

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

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.

3.2 Physical and chemical indicators

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

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 22 pages — is available in the English PDF.

How to Download GB 1886.301-2018

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.