GB 1886.299-2018
National Food Safety Standard Food Additive Ice Structural Protein (English Version)

Standard No.

GB 1886.299-2018

Language

Chinese, Available in English version

Release Date

2018

Published By

National Health Commission of the People's Republic of China

Latest

GB 1886.299-2018

Scope

This standard is mainly applicable to the food additive ice-structured protein obtained by using soybean as raw material, fermenting and cultivating yeast (Saccharomzayces cerevisiae), and then separating, concentrating and refining. Or official requirements should comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Inspection Method Color light brown Place an appropriate amount of sample in a clean and dry beaker, and observe its color and state under natural light Thaw for about 20 h and stir well. 2.2 Physical and chemical indicators

GB 1886.299-2018 Referenced Document

• GB/T 601 Chemical reagent.Preparations of reference titration solutions
• GB/T 602 Chemical reagent--Preparations of standard solutions for impurity
• GB/T 603 Preparation of preparations and products used in chemical reagent test methods*， 2023-08-06 Update
• GB/T 6682 Water for analytical laboratory use.Specification and test methods

GB 1886.299-2018 history

• 2018 GB 1886.299-2018 National Food Safety Standard Food Additive Ice Structural Protein

GB 1886.299-2018 -All Parts