GB 1903.36-2018National food safety standard -- Food nutrition enhancer choline chloride (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 1903.36-2018 (National food safety standard -- Food nutrition enhancer choline chloride) is available as an English-translated PDF.

GB 1903.36-2018 — This standard applies to trimethylamine hydrochloride (or trimethylamine and hydrochloric acid to form trimethylamine hydrochloride) and ethylene oxide reaction, and then concentrated, Refined and dried food nutrition enhancer choline chloride.

Document preview — GB 1903.36-2018

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 Chemical name, structural formula, molecular formula, relative molecular mass
2.1 Chemical Name
2.2 Structural formula
2.3 Formula
2.4 Relative molecular mass
3 Technical requirements
3.1 Sensory requirements
3.2 Physical and chemical indicators

1 Scope

This standard applies to trimethylamine hydrochloride (or trimethylamine and hydrochloric acid to form trimethylamine hydrochloride) and ethylene oxide reaction, and then concentrated, Refined and dried food nutrition enhancer choline chloride.

2 Chemical name, structural formula, molecular formula, relative molecular mass

2.1 Chemical Name

2-hydroxyethyltrimethyl chloride

2.2 Structural formula

CH3 CH3 HOCH2CH2 CH3 Cl-

2.3 Formula

C5H14ClNO

2.4 Relative molecular mass

139.62 (according to.2016 international relative atomic mass)

3 Technical requirements

3.1 Sensory requirements

Sensory requirements should be in accordance with Table 1.

Table 1 Sensory requirements

Project requirements inspection method Colorless or white State crystal or crystalline powder Place an appropriate amount of sample in a clean, dry white porcelain dish under natural light.

Observe 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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