1 Scope
This standard is applicable to the food additive, mono- and di-glycerides of fatty acid (oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid and lauric acid), generated from the reaction of saturated or unsaturated fatty acid or fat (oil) with glycerol, with or without such processing as separation and purification.
2 Structural Formula
Where, -OCR represents fatty acid groups.
3 Technical Requirements
3.1 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and lustre Milk white, light yellow or yellow to light brown Put a proper amount of sample in clean and dry white porcelain dish, observe its color and lustre as well as state under natural light.
State Viscous liquid, paste, solid or powdered solid
3.2 Physical and chemical indexes
Physical and chemical indexes shall be in accordance with those specified in Table 2.
1 Scope
2 Structural Formula
3 Technical Requirements
Annex A Inspection Methods
Standard
GB 1886.65-2015 National Food Safety Standard — Food Additives — Single, double glycerol fatty acid ester (English Version)
Standard No.
GB 1886.65-2015
Status
valid
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
40.0
Implemented on
2016-3-22
Delivery
via email in 1 business day
Detail of GB 1886.65-2015
Standard No.
GB 1886.65-2015
English Name
National Food Safety Standard — Food Additives — Single, double glycerol fatty acid ester
1 Scope
This standard is applicable to the food additive, mono- and di-glycerides of fatty acid (oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid and lauric acid), generated from the reaction of saturated or unsaturated fatty acid or fat (oil) with glycerol, with or without such processing as separation and purification.
2 Structural Formula
Where, -OCR represents fatty acid groups.
3 Technical Requirements
3.1 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and lustre Milk white, light yellow or yellow to light brown Put a proper amount of sample in clean and dry white porcelain dish, observe its color and lustre as well as state under natural light.
State Viscous liquid, paste, solid or powdered solid
3.2 Physical and chemical indexes
Physical and chemical indexes shall be in accordance with those specified in Table 2.
Contents of GB 1886.65-2015
1 Scope
2 Structural Formula
3 Technical Requirements
Annex A Inspection Methods
