Standard No.:	GB 5009.245-2016
English Name:	National Food Safety Standard - Determination of polydextrose in food
Chinese Name:	食品安全国家标准 食品中聚葡萄糖的测定
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health and Family Planning Commission
Issued on:	2016-08-31
Implemented on:	2017-3-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	6000 words
Translation Price(USD):	120.0
Delivery:	via email in 1~3 business day

1 Scope This standard specifies the method for determination of polydextrose in foods. This standard is applicable to the determination of polydextrose added in foods. 2 Term and Definition For the purpose of this document, the following term and definition applies. 2.1 Polydextrose [(C6H10O5)n] A kind of soluble dietary fiber which is polymerized by glucose, sorbitol and citric acid (or phosphoric acid) mixture according to the specific proportion and then refined and dried by heating at high temperature, with average degree of polymerization of 12. 3 Principle After the polydextrose in foods is extracted from hot water, ultra-filtrated and centrifuged, and such interferents as starch and fructosan are removed from filtrate through enzymolysis, the polydextrose content is quantitatively determined with ion chromatography-pulsed amperometric detector.

1 Scope 2 Term and Definition 3 Principle 4 Reagents and Materials 5 Instruments and Apparatus 6 Operation Steps 7 Precision 8 Others Appendix A Determination of Enzyme Activity Appendix B Reference Conditions of Chromatograph