GB 1886.169-2016 National Food Safety Standard Food Additive Carrageenan

GB 1886.169-2016 National Food Safety Standard Food Additive Carrageenan

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Basic Information
  • Translated By:ChemLinked
  • Release Date:/
    Implement Date:Jan 01, 2017
     
  • Pages:26
    Format:Electronic Edition (Adobe PDF)
    Language:EN
  • Created on:Aug 16, 2017
    Last Updated On:Aug 16, 2017
     
Background

This standard applies to the food additive carrageenan prepared by using red algae as raw materials through the extraction and processing through water and alkaline liquor,etc.

Contents

1 Scope

2 Technical Requirements

Annex A  Test methods

A.1 General Provisions

A.2 Identification Test

A.3 Determination of Sulfate (as SO4)

A.4 Determination of Viscosity

A.5 Determination of Total Ash

A.6 Determination of Acid Insoluble Ash

A.7 Determination of Acid Insoluble Substance

A.8 pH Determination

A.9 Determination of Residual Solvent (Isopropanol and Methanol)