1 Scope
This standard specifies the requirements, test methods, inspection rules as well as packaging, marking, transportation and storage of food additive - lactic acid.
This standard is applicable to the mixture of lactic acid and lactic anhydride, whose raw material is starch and sugariness by fermentation of lactobacillus and rhizopus oryzae. It can be used as preservative and sour agent, etc. in food industry.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated reference, subsequent amendments (excluding correction to), or revisions of, any of these publications do not apply. However, parties to coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents applies. For undated references, the latest editions referred to apply.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB/T 602 Chemical Reagent - Preparations of Standard Solutions for Impurity
GB/T 603 Chemical Reagent - Preparations of Reagent Solutions for Use in Test Methods
GB/T 605 Chemical Reagent - General Method for the Measurement of Colour (in Hazen Units)(GB/T 605-1988, eqv ISO 63536-1: 1982)
GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability)
3 Chemical Name, Molecular Formula, Structural Formula and Formula Weight of Product
Chemical name: lactic acid (α-hydracrylic acid)
Molecular formula: C3H6O3
Foreword I
1 Scope
2 Normative References
3 Chemical Name, Molecular Formula, Structural Formula and Formula Weight of Product
4 Requirements
5 Test Methods
6 Inspection Rules
7 Package, Marking, Transportation and Storage
1 Scope
This standard specifies the requirements, test methods, inspection rules as well as packaging, marking, transportation and storage of food additive - lactic acid.
This standard is applicable to the mixture of lactic acid and lactic anhydride, whose raw material is starch and sugariness by fermentation of lactobacillus and rhizopus oryzae. It can be used as preservative and sour agent, etc. in food industry.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated reference, subsequent amendments (excluding correction to), or revisions of, any of these publications do not apply. However, parties to coming to an agreement according to this standard are encouraged to study whether the latest edition of these documents applies. For undated references, the latest editions referred to apply.
GB/T 601 Chemical Reagent - Preparations of Standard Volumetric Solutions
GB/T 602 Chemical Reagent - Preparations of Standard Solutions for Impurity
GB/T 603 Chemical Reagent - Preparations of Reagent Solutions for Use in Test Methods
GB/T 605 Chemical Reagent - General Method for the Measurement of Colour (in Hazen Units)(GB/T 605-1988, eqv ISO 63536-1: 1982)
GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability)
3 Chemical Name, Molecular Formula, Structural Formula and Formula Weight of Product
Chemical name: lactic acid (α-hydracrylic acid)
Molecular formula: C3H6O3
Contents of GB 2023-2003
Foreword I
1 Scope
2 Normative References
3 Chemical Name, Molecular Formula, Structural Formula and Formula Weight of Product
4 Requirements
5 Test Methods
6 Inspection Rules
7 Package, Marking, Transportation and Storage
