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GB 1903.40-2022National food safety standard - Food nutritional fortification substance - Fructooligosaccharide (English PDF)

食品安全国家标准食品营养强化剂低聚果糖

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Issued by

NHC; SAMR

Level / Type

National · Mandatory

Issue date

June 30, 2022

Implementation date

December 30, 2022

Scope

GB 1903.40-2022 is the English-translated version of 食品安全国家标准食品营养强化剂低聚果糖.

GB 1903.40-2022 is the Chinese national food safety standard for fructo-oligosaccharide used as a food nutritional fortification substance.

It covers the mixture of trisaccharide GF2 to fructo-oligosaccharide GF7 and of fructobiose F2 to fructo-octaose F8 obtained from chicory or Jerusalem artichoke by partial enzymatic hydrolysis or membrane separation, purification and drying, and also the mixture of GF2 to GF5 obtained from sucrose through the action of beta-fructosyltransferase derived from Aspergillus niger or Aspergillus oryzae, followed by purification and drying.

It divides the product by structure into sucrose-fructose GFn and fructose-fructose Fn types, shows the molecular structure of each, and sets the technical requirements, beginning with the sensory ones. It was issued on 30 June 2022 and has applied since 30 December 2022.

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Document preview — GB 1903.40-2022

National Standard of the People's Republic of China

Issued by: NHC; SAMR

1 Scope3
2 Structural formula3
3 Technical requirements3

1 Scope

This standard applies to food nutrition fortifier - fructooligosaccharides. The food nutrition fortifier - fructooligosaccharide, is the mixture of trisaccharides (GF2) to fructo-oligosaccharide (GF7) and fructobiose (F2) to fructooctaose (F8), which is made from chicory (or Jerusalem artichoke) as raw material, through partial enzymatic hydrolysis or membrane separation, purification, drying and other processes; OR it is the mixture of trisaccharides (GF2) to sucrose hexaose (GF5), which is made using the sucrose as raw material, through the action of beta-fructosyltransferase, as derived from Aspergillus niger or Aspergillus oryzae, via the process of purification and drying, etc.

2 Structural formula

According to the structure, it is divided into sucrose-fructose (GFn) fructooligosaccharides and fructose-fructose (Fn) fructooligosaccharides. The schematic diagrams of the molecular structures are as shown in Figure 1 and Figure 2, respectively.

3 Technical requirements

3.1 Sensory requirements

Sensory requirements shall meet the requirements of Table 1. […]

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 19 pages — is available in the English PDF.

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