This standard is mainly applicable to the food additive ice-structured protein obtained by using soybean as raw material, fermenting and cultivating yeast (Saccharomzayces cerevisiae), and then separating, concentrating and refining. Or official requirements should comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Inspection Method Color light brown Place an appropriate amount of sample in a clean and dry beaker, and observe its color and state under natural light Thaw for about 20 h and stir well. 2.2 Physical and chemical indicators
GB 1886.299-2018 Referenced Document
GB/T 601 Chemical reagent.Preparations of reference titration 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 6682 Water for analytical laboratory use.Specification and test methods
GB 1886.299-2018 history
2018GB 1886.299-2018 National Food Safety Standard Food Additive Ice Structural Protein