GB 30609-2014National Food Safety Standard -- Food Additives -- Polyoxyethylene Polyoxypropylene Pentaerythritol Ether (English PDF)

2.1 Structural formula

C [CH2O (C3H6O) m (C2H4O) nH] 4 Wherein the polymerization degree of propylene oxide is 10 to 20, and the degree of polymerization of ethylene oxide is 0 to 5.

2.2 Average relative molecular mass

3000 ~ 5000 (according to the 2007 international relative atomic mass).

3.1 Sensory requirements

Sensory requirements shall comply with the requirements of Table 1.

Table 1 sensory requirements

The project requires a test method Colorless or yellowish color State transparent liquid Take appropriate sample in a clean, dry colorimetric tube at 20 ° C to 30 ° C Under the observation of its color and state

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 Hydroxyl value (in KOH)/(mg/g) <= 45 to 56 GB/T 7383 phthalic anhydride Acid value (in KOH)/(mg/g) <= 0.3 GB/T 6365 Cloud point (10g/L1mol/L hydrochloric acid solution)/°C <= 17 ~ 25 GB/T 5559 Moisture (mass fraction) /% <= 1.0 GB 5009.3 Karl Fischer method Lead (Pb)/(mg/kg) <= 2 GB 5009.12