This standard is applicable to the food additive tara gum obtained by grinding and processing the porpoise milk of the leguminous tara seeds. Sensory requirements should meet the requirements in Table 1. Item Requirements Inspection Method The color is white to light yellow, and the color is white to light yellow. Take an appropriate amount of sample and place it in a clean and dry white plate. Under natural light, observe the color and state, and smell the smell. The smell is almost odorless. 2.2 Physical and chemical index
GB 1886.86-2015 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 Preparation of preparations and products used in chemical reagent test methods*, 2023-08-06 Update
GB/T 6682 Water for analytical laboratory use.Specification and test methods
GB 1886.86-2015 history
2015GB 1886.86-2015 National Food Safety Standard Food Additive Tara Gum