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GB 1886.41-2015 National Food Safety Standard Food Additives Xanthan

GB 1886.41-2015 National Food Safety Standard Food Additives Xanthan

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Basic Information
  • Translated By:ChemLinked
  • Release Date:Sep 22, 2015
    Implement Date:Mar 22, 2016
     
  • Pages:19
    Format:Electronic Edition (Adobe PDF)
    Language:EN&CN
  • Created on:Oct 25, 2021
    Last Updated On:Oct 25, 2021
     
Background

This standard replaces GB 13886-2007, and applies to the food additive xanthan gum, which is produced with Xanthomonas campestris as producing bacteria and starchiness as main raw materials through the processes of specific biological fermentation, and then purification, drying and crushing.

Contents
  1. Scope

  2. Structural formula

  3. Technical Requirements

Annex A Test methods