GB 1903.39-2018National food safety standard -- Food nutrition enhancer (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 1903.39-2018 (National food safety standard -- Food nutrition enhancer) is available as an English-translated PDF.

GB 1903.39-2018 — This standard is applicable to food nutrition enhancers made from kelp as raw materials, processed by water leaching, purification, concentration, sterilization, filling and other processes. Seaweed iodine.

Document preview — GB 1903.39-2018

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 limits

1 Scope

This standard is applicable to food nutrition enhancers made from kelp as raw materials, processed by water leaching, purification, concentration, sterilization, filling and other processes.

Seaweed iodine.

2 Technical requirements

2.1 Sensory requirements

Sensory requirements should be in accordance with Table 1.

Table 1 Sensory requirements

Project requirements inspection method Dark brown color State viscous liquid Smell kelp has a special flavor, no smell Take 10mL sample evenly in a transparent container, observe the color under natural light.

Ze, state, smelling its smell

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 Iodine (I) content, w/% 3.0~5.0 GB 5009.267 Fucoidan content, w/% >= 0.3 Appendix A.2 Mannitol content, w/% >= 7.0 Appendix A.3 Ash, w/% <= 20.0 GB 5009.4 pHa 6.0~8.0 GB/T 23769 Lead (Pb)/(mg/kg) <= 1.0 GB 5009.12 a Directly determine the pH of the sample.

2.3 Microbial limits

Microbial limits should be in accordance with 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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