GB 1903.41-2018National food safety standard -- Food nutrition enhancer potassium gluconate (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 1903.41-2018 (National food safety standard -- Food nutrition enhancer potassium gluconate) is available as an English-translated PDF.

GB 1903.41-2018 — This standard is applicable to food nutrition fortifier glucose prepared by reacting potassium hydroxide (or potassium carbonate) and gluconic acid as raw materials. Potassium acid.

Document preview — GB 1903.41-2018

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 Molecular formula, structural formula and relative molecular mass
2.1 Molecular formula
2.2 Structural formula (anhydrous product)
2.3 Relative molecular mass
3 Technical requirements
3.1 Sensory requirements
3.2 Physical and chemical indicators

1 Scope

This standard is applicable to food nutrition fortifier glucose prepared by reacting potassium hydroxide (or potassium carbonate) and gluconic acid as raw materials.

Potassium acid.

2 Molecular formula, structural formula and relative molecular mass

2.1 Molecular formula

C6H11KO7 (anhydrous product)

C6H11KO7.H2O (one water product)

2.2 Structural formula (anhydrous product)

2.3 Relative molecular mass

234.25 (anhydrous product) (according to.2016 international relative atomic mass)

252.26 (one water product) (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 White or white Tissue state crystalline powder or granule Take an appropriate amount of sample in a clean, dry white porcelain dish.

Observe the color and tissue state under natural light

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 — all pages — is available in the English PDF.

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