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GB 1886.67-2015National Food Safety Standard -- Food Additives -- Acacia gum (English PDF)

食品安全国家标准食品添加剂皂荚糖胶

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Issued by

National Health and Family Planning Commission of the People's Republic of China

Level / Type

National · Mandatory

Issue date

September 22, 2015

Implementation date

March 22, 2016

Scope

GB 1886.67-2015 is the English-translated version of 食品安全国家标准食品添加剂皂荚糖胶.

GB 1886.67-2015 — This standard applies to seeds were soaked in water from the acacia (GleditsiasinensisLam.), Grinding, drying and other steps to prepare food processing Acacia gum additives.

Chemical Structure 2 Acacia gum is a polysaccharide polymers, mainly by beta- (1,4) - D- glycosidic bond formed by mannopyranosyl backbone and alpha- (1,6) - glucoside D- pyran linkage galactose branched chains in which the galactose to mannose ratio of 1.3 to 1/4.

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Document preview — GB 1886.67-2015

National Standard of the People's Republic of China

Classification: X 40

Issued by: National Health and Family Planning Commission of the People's Republic of China

1 Scope
3 Technical requirements
3.1 Sensory requirements
3.2 Physical and Chemical Indicators
3.3 Microbiological

1 Scope

This standard applies to seeds were soaked in water from the acacia (GleditsiasinensisLam.), Grinding, drying and other steps to prepare food processing Acacia gum additives.

3 Technical requirements

3.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 Sensory requirements

Project requires test methods White or milky white color State powder Take appropriate sample is placed in a clean, dry white porcelain dish, under natural light, observe its color and status

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 Loss on drying, w /% <= 12.0 GB 5009.3 a direct drying pH 6.5 ~ 7.5 GB/T 9724 Ash, w /% <= 1.5 GB 5009.4 Acid insoluble, w /% <= 4.0 Appendix A A.3 Protein, w /% <= 3.0 GB 5009.5b Viscosity (1% solution)/(mPa · s) >= 1600 Appendix A A.4 Total arsenic (As)/(mg/kg) <= 3.0 GB 5009.11 Lead (Pb)/(mg/kg) <= 2.0 GB 5009.12 TABLE 2 (cont.) Item Index Test Method Borate test by test A.5 in Appendix A Starch test by test A.6 in Appendix A a drying temperature of 105 °C, drying time of 5h.

b protein factor of 6.25.

3.3 Microbiological

Microbial limits shall conform to Table 3.

Table 3 microbiological limits

Project Limited test methods Cfu/(CFU/g) <= 5000 GB 4789.2a Coliform/(MPN/g)

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 6 pages — is available in the English PDF.

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