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GB 30607-2014 English PDF
GB 30607-2014 English PDF
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GB 30607-2014: Food additives -- Enzymatic soy lecithin
GB 30607-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard
Food additive - Enzymatic soy lecithin
食品添加剂 酶解大豆磷脂
ISSUED ON. APRIL 29, 2014
IMPLEMENTED ON. NOVEMBER 01, 2014
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
1 Scope ... 3
2 Technical requirements ... 3
Appendix A ... 4
Appendix A
Inspection method
A.1 General provisions
The reagents and water in this Standard, without otherwise indicated requirements,
refer to the analytical reagent and Grade 3 water specified in GB/T 6682-2008.
A.2 Identification test
Measure 500 mL (30°C~35°C) of water into beaker. While stirring it slowly and
continuously, add 50g of sample into the beaker. It shall be emulsion, no clump.
Get QUOTATION in 1-minute: Click GB 30607-2014
Historical versions: GB 30607-2014
Preview True-PDF (Reload/Scroll if blank)
GB 30607-2014: Food additives -- Enzymatic soy lecithin
GB 30607-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard
Food additive - Enzymatic soy lecithin
食品添加剂 酶解大豆磷脂
ISSUED ON. APRIL 29, 2014
IMPLEMENTED ON. NOVEMBER 01, 2014
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
1 Scope ... 3
2 Technical requirements ... 3
Appendix A ... 4
Appendix A
Inspection method
A.1 General provisions
The reagents and water in this Standard, without otherwise indicated requirements,
refer to the analytical reagent and Grade 3 water specified in GB/T 6682-2008.
A.2 Identification test
Measure 500 mL (30°C~35°C) of water into beaker. While stirring it slowly and
continuously, add 50g of sample into the beaker. It shall be emulsion, no clump.
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