Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
National food safety standard —
Food nutritional fortification substance —Polyfructose
1 Scope
This standard is applicable to the polyfructose, a food nutritional fortification substance, which is made from witloof or jerusalem artichoke root, removed impurities by acid/alkali treatment or other means, and then dried.
2 Molecular formula and structural formula
2.1 Molecular formula
(C6-H12-O6)-(C6-H10-O5)n-2-(C6-H10-O5) (n=5 ~ 60)
2.2 Structural formula
Polyfructose is a carbohydrate consisting of fructose units linked by β-2, 1-bonds and terminated by glucose units with a total unit number of 5 ~ 60.
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirement Inspection method
Color and luster White or yellowish Take a proper amount of laboratory sample and place it in a clean, dry white porcelain dish or beaker, then visually observe its color and luster as well as state in natural light and smell it
State Amorphous powder
Odor No peculiar smell
Impurity No visible foreign impurities under normal sight
3.2 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
pH (10% solution) 4.5 ~ 7.0 GB/T 20885
Water, ω/% ≤ 5 Direct drying method in GB 5009.3a
Ash content (calculated on dry basis), ω/% ≤ 0.2 GB 5009.4
Polyfructose (≥ DP5), ω/% ≥ 94.5 Annex A, A.6
Average degree of polymerization (DP) ≥ 23 Annex A, A.6
Glucose + fructose + sucrose, ω/% ≤ 0.5 Annex A, A.6
Lead (Pb)/(mg/kg) ≤ 0.15 GB 5009.12 or GB 5009.75
Total arsenic (of As), mg/kg ≤ 0.5 GB 5009.11 or GB 5009.76
a Dry at temperature of 103°C ± 2°C until having a constant weight
1 Scope
2 Molecular formula and structural formula
3 Technical requirements
Annex A Inspection method Determination of polyfructose (≥ DP5), average degree of polymerization (DP), glucose + fructose + sucrose content
Annex B Inspection method Determination of fructooligosaccharide (DP3-DP4) content
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
National food safety standard —
Food nutritional fortification substance —Polyfructose
1 Scope
This standard is applicable to the polyfructose, a food nutritional fortification substance, which is made from witloof or jerusalem artichoke root, removed impurities by acid/alkali treatment or other means, and then dried.
2 Molecular formula and structural formula
2.1 Molecular formula
(C6-H12-O6)-(C6-H10-O5)n-2-(C6-H10-O5) (n=5 ~ 60)
2.2 Structural formula
Polyfructose is a carbohydrate consisting of fructose units linked by β-2, 1-bonds and terminated by glucose units with a total unit number of 5 ~ 60.
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirement Inspection method
Color and luster White or yellowish Take a proper amount of laboratory sample and place it in a clean, dry white porcelain dish or beaker, then visually observe its color and luster as well as state in natural light and smell it
State Amorphous powder
Odor No peculiar smell
Impurity No visible foreign impurities under normal sight
3.2 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
pH (10% solution) 4.5 ~ 7.0 GB/T 20885
Water, ω/% ≤ 5 Direct drying method in GB 5009.3a
Ash content (calculated on dry basis), ω/% ≤ 0.2 GB 5009.4
Polyfructose (≥ DP5), ω/% ≥ 94.5 Annex A, A.6
Average degree of polymerization (DP) ≥ 23 Annex A, A.6
Glucose + fructose + sucrose, ω/% ≤ 0.5 Annex A, A.6
Lead (Pb)/(mg/kg) ≤ 0.15 GB 5009.12 or GB 5009.75
Total arsenic (of As), mg/kg ≤ 0.5 GB 5009.11 or GB 5009.76
a Dry at temperature of 103°C ± 2°C until having a constant weight
Contents of GB 1903.30-2022
1 Scope
2 Molecular formula and structural formula
3 Technical requirements
Annex A Inspection method Determination of polyfructose (≥ DP5), average degree of polymerization (DP), glucose + fructose + sucrose content
Annex B Inspection method Determination of fructooligosaccharide (DP3-DP4) content
