GB 1886.182-2016 National food safety standard—Food additive—Isomaltulose
Amendment 1
This amendment was approved by the National Health Commission of the People's Republic of China and the State Administration for Market Regulation in Announcement No.7 on September 11, 2020, and will be implemented as of the approval date.
_______________________________________________________________________
(Amendment)
3.2 Physical and chemical indexes
Table 2 Physical and chemical indexes
Item Index Testing method
Loss on drying, ω/% ≤ 1.0 Direct drying method in GB 5009.3a
a The drying temperature is 95°C±2°C.
Revised to:
Table 2 Physical and chemical indexes
Item Index Testing method
Loss on drying, ω/% ≤ 1.0 Vacuum drying method in GB 5009.3
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Contents
1 Scope 1
2 Chemical name, molecular formula, structural formula and relative molecular mass 1
3 Technical requirements 1
Annex A Inspection method 3
Annex B Liquid chromatogram of isomaltulose standard 8
National food safety standard
Food additive—Isomaltulose
1 Scope
This standard applies to isomaltulose, a food additive, made of white granulated sugar that is transformed by sucrose isomerase, and then concentrated, crystallized and separated.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical name
6-O-α-D-glucopyranosyl-D-fructofuranose
2.2 Molecular formula
C12H22O11·H2O
2.3 Structural formula
2.4 Relative molecular mass
360.3 (according to the international relative atomic mass in 2007)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color White Take a proper amount of sample and put it into a clean and dry white porcelain dish, then observe its color and luster as well as state in natural light and taste it
State Uniform crystalline particles or powder
Taste Sweet
3.2 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
Isomaltulose content (on a dry basis), ω/% ≥ 98.0 Annex A, A.2
Other sugar (on a dry basis), ω/% ≤ 2.0 Annex A, A.3
Loss on drying, ω/% ≤ 1.0 Direct drying method in GB 5009.3a
Ash content, ω/% ≤ 0.1 GB 5009.4
Plumbum (Pb)/ (mg/kg) ≤ 0.5 GB 5009.12
Total arsenic (by As)/(mg/kg) ≤ 0.5 GB 5009.11
a The drying temperature is 95°C±2°C.
Annex A
Inspection method
A.1 General requirements
For the purpose of this standard, unless otherwise specified, all the reagents and water used are analytical reagents and Grade 3 water specified in GB/T 6682. Unless otherwise specified, the standard solution, the standard solution for determination of impurities, preparations and products used in the tests shall be prepared in accordance with GB/T 601, GB/T 602 and GB/T 603. Unless otherwise specified, all solutions used in the test are aqueous solutions.
1 Scope
2 Chemical name, molecular formula, structural formula and relative molecular mass
3 Technical requirements
Annex A Inspection method
Annex B Liquid chromatogram of isomaltulose standard
GB 1886.182-2016 National food safety standard—Food additive—Isomaltulose
Amendment 1
This amendment was approved by the National Health Commission of the People's Republic of China and the State Administration for Market Regulation in Announcement No.7 on September 11, 2020, and will be implemented as of the approval date.
_______________________________________________________________________
(Amendment)
3.2 Physical and chemical indexes
Table 2 Physical and chemical indexes
Item Index Testing method
Loss on drying, ω/% ≤ 1.0 Direct drying method in GB 5009.3a
a The drying temperature is 95°C±2°C.
Revised to:
Table 2 Physical and chemical indexes
Item Index Testing method
Loss on drying, ω/% ≤ 1.0 Vacuum drying method in GB 5009.3
_______________________________________________________________________
Contents
1 Scope 1
2 Chemical name, molecular formula, structural formula and relative molecular mass 1
3 Technical requirements 1
Annex A Inspection method 3
Annex B Liquid chromatogram of isomaltulose standard 8
National food safety standard
Food additive—Isomaltulose
1 Scope
This standard applies to isomaltulose, a food additive, made of white granulated sugar that is transformed by sucrose isomerase, and then concentrated, crystallized and separated.
2 Chemical name, molecular formula, structural formula and relative molecular mass
2.1 Chemical name
6-O-α-D-glucopyranosyl-D-fructofuranose
2.2 Molecular formula
C12H22O11·H2O
2.3 Structural formula
2.4 Relative molecular mass
360.3 (according to the international relative atomic mass in 2007)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color White Take a proper amount of sample and put it into a clean and dry white porcelain dish, then observe its color and luster as well as state in natural light and taste it
State Uniform crystalline particles or powder
Taste Sweet
3.2 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
Isomaltulose content (on a dry basis), ω/% ≥ 98.0 Annex A, A.2
Other sugar (on a dry basis), ω/% ≤ 2.0 Annex A, A.3
Loss on drying, ω/% ≤ 1.0 Direct drying method in GB 5009.3a
Ash content, ω/% ≤ 0.1 GB 5009.4
Plumbum (Pb)/ (mg/kg) ≤ 0.5 GB 5009.12
Total arsenic (by As)/(mg/kg) ≤ 0.5 GB 5009.11
a The drying temperature is 95°C±2°C.
Annex A
Inspection method
A.1 General requirements
For the purpose of this standard, unless otherwise specified, all the reagents and water used are analytical reagents and Grade 3 water specified in GB/T 6682. Unless otherwise specified, the standard solution, the standard solution for determination of impurities, preparations and products used in the tests shall be prepared in accordance with GB/T 601, GB/T 602 and GB/T 603. Unless otherwise specified, all solutions used in the test are aqueous solutions.
Contents of GB 1886.182-2016/XG1-2020
1 Scope
2 Chemical name, molecular formula, structural formula and relative molecular mass
3 Technical requirements
Annex A Inspection method
Annex B Liquid chromatogram of isomaltulose standard
