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Position: Chinese Standard in English/GB 1886.41-2015
GB 1886.41-2015   National Food Safety Standard — Food Additives — Yellow gum (English Version)
Standard No.: GB 1886.41-2015 Status:to be superseded remind me the status change

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Target Language:English File Format:PDF
Word Count: 5500 words Translation Price(USD):130.0 remind me the price change

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Implemented on:2016-3-22 Delivery: via email in 1 business day

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2026-03-02,2026-3-2,2016-3-22,9615E8CD5754DC111459216472416
Standard No.: GB 1886.41-2015
English Name: National Food Safety Standard — Food Additives — Yellow gum
Chinese Name: 食品安全国家标准 食品添加剂 黄原胶
Chinese Classification: X09    Hygiene, safety and labor protection
Professional Classification: GB    National Standard
Source Content Issued by: NHFPC
Issued on: 2015-09-22
Implemented on: 2016-3-22
Status: to be superseded
Superseded by:GB 1886.41-2025 National food safety standard - Food additive - Xanthan gum
Superseded on:2026-3-2
Abolished on:2026-03-02
Superseding:GB 13886-2007 Food additive —Xanthan gum
Target Language: English
File Format: PDF
Word Count: 5500 words
Translation Price(USD): 130.0
Delivery: via email in 1 business day
National food safety standard - Food additive - Xanthan gum 1 Scope This standard is applicable to the food additive xanthan gum, which is made of Xanthomonas campestris as the producing strain and starch as the main raw material through specific biological fermentation and then purification, drying and crushing. 2 Structural formula
Foreword i 1 Scope 2 Structural formula 3 Technical requirements Annex A Inspection method
Code of China
Standard
GB 1886.41-2015  National Food Safety Standard — Food Additives — Yellow gum (English Version)
Standard No.GB 1886.41-2015
Statusto be superseded
LanguageEnglish
File FormatPDF
Word Count5500 words
Price(USD)130.0
Implemented on2016-3-22
Deliveryvia email in 1 business day
Detail of GB 1886.41-2015
Standard No.
GB 1886.41-2015
English Name
National Food Safety Standard — Food Additives — Yellow gum
Chinese Name
食品安全国家标准 食品添加剂 黄原胶
Chinese Classification
X09
Professional Classification
GB
ICS Classification
Issued by
NHFPC
Issued on
2015-09-22
Implemented on
2016-3-22
Status
to be superseded
Superseded by
GB 1886.41-2025 National food safety standard - Food additive - Xanthan gum
Superseded on
2026-3-2
Abolished on
2026-03-02
Superseding
GB 13886-2007 Food additive —Xanthan gum
Language
English
File Format
PDF
Word Count
5500 words
Price(USD)
130.0
Keywords
GB 1886.41-2015, GB/T 1886.41-2015, GBT 1886.41-2015, GB1886.41-2015, GB 1886.41, GB1886.41, GB/T1886.41-2015, GB/T 1886.41, GB/T1886.41, GBT1886.41-2015, GBT 1886.41, GBT1886.41
Introduction of GB 1886.41-2015
National food safety standard - Food additive - Xanthan gum 1 Scope This standard is applicable to the food additive xanthan gum, which is made of Xanthomonas campestris as the producing strain and starch as the main raw material through specific biological fermentation and then purification, drying and crushing. 2 Structural formula
Contents of GB 1886.41-2015
Foreword i 1 Scope 2 Structural formula 3 Technical requirements Annex A Inspection method
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Keywords:
GB 1886.41-2015, GB/T 1886.41-2015, GBT 1886.41-2015, GB1886.41-2015, GB 1886.41, GB1886.41, GB/T1886.41-2015, GB/T 1886.41, GB/T1886.41, GBT1886.41-2015, GBT 1886.41, GBT1886.41