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食品安全国家标准《GB25533-2010食品田加剂 果胶》 |
感官要求 Appearance |
项目 Item |
要求 Requirements |
色泽 colour |
白色、浅黄色或浅棕色 White,yellowish or light brown |
组织状态 shape |
粉末 powder |
理化指标 Physicochemical specifications |
项目 Item |
指标 Indices |
干燥减量,w/%
Loss on drying,w/%,max |
≤ |
|
12 |
二氧化硫,mg/kg
Sulphur dioxide,mg/kg,max |
≤ |
|
50 |
酸不溶灰分,w/%
Acide-insoluble ash,w/%,max |
≤ |
|
1 |
总半乳糖醛酸,w/%
Galacturonic acid,%,min |
≥ |
|
65 |
铅(Pb),mg/kg
Lead,mg/kg,max |
≤ |
|
5 |
酰胺化度(仅限酰胺化度果胶),w/%
Degree of amidation (amidated pectin) ,w/%,max |
≤ |
|
25 |
甲醇+乙醇+异丙醇(仅限非乙醇加工的产品),w/%
Methyl alcohol, Ethyl alcohol and Isopropyl alcohol (products processed without ethanol),w/%,max |
≤ |
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1.0 |
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