This standard is applicable to the food additive karaya gum obtained by cutting the trunk of thorns (CSrercalia xyrens oxpburgh) and other plants of the genus Rosacea. The exuded jelly-like secretions are taken, dried and crushed. Sensory requirements should meet the requirements in Table 1. Project Requirements Inspection Method Color Light grayish yellow to light reddish brown Take an appropriate amount of sample and place it evenly in a white extruded porcelain plate, in the state of natural light Granules, flakes or powders to observe its color and state 2.2 Physical and chemical indicators
GB 1886.254-2016 Referenced Document
GB/T 601 Chemical reagent.Preparations of reference titration solutions*, 2016-10-13 Update
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 6682 Water for analytical laboratory use.Specification and test methods
GB 1886.254-2016 history
2016GB 1886.254-2016 National Food Safety Standard Food Additive Karaya Gum