GB 1886.97-2015 English Version, GB 1886.97-2015 National Food Safety Standard — Food Additives — Disodium 5'-inosine (English Version)

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GB 1886.97-2015 National Food Safety Standard — Food Additives — Disodium 5'-inosine (English Version)
Standard No.:	GB 1886.97-2015	Status:	valid remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	2500 words	Translation Price(USD):	50.0 remind me the price change Email:
Implemented on:	2016-3-22	Delivery:	via email in 1 business day

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Standard No.:	GB 1886.97-2015
English Name:	National Food Safety Standard — Food Additives — Disodium 5'-inosine
Chinese Name:	食品安全国家标准食品添加剂 5’-肌苷酸二钠
Professional Classification:	GB National Standard
Source Content Issued by:	NHFPC
Issued on:	2015-09-22
Implemented on:	2016-3-22
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	2500 words
Translation Price(USD):	50.0
Delivery:	via email in 1 business day

Standard

GB 1886.97-2015 National Food Safety Standard — Food Additives — Disodium 5'-inosine (English Version)
Standard No.	GB 1886.97-2015
Status	valid
Language	English
File Format	PDF
Word Count	2500 words
Price(USD)	50.0
Implemented on	2016-3-22
Delivery	via email in 1 business day

Detail of GB 1886.97-2015

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Introduction of GB 1886.97-2015

1 Scope This standard is applicable to the food additive, disodium 5'-inosinate, obtained by fermentation method or enzyme hydrolysis method with starch and saccharide as the raw materials. 2 Chemical Name, Molecular Formula, Structural Formula and Relative Molecular Mass 2.1 Chemical name Disodium 5'-inosinate 2.2 Molecular formula C10H11N4Na2O8P•nH2O 2.3 Structural formula 2.4 Relative molecular mass 392.17 (calculated by water-free) (as per 2007 international relative atomic mass) 3 Technical Requirements 3.1 Sensory requirements Sensory requirements shall be in accordance with those specified in Table 1.

Contents of GB 1886.97-2015

1 Scope 2 Chemical Name, Molecular Formula, Structural Formula and Relative Molecular Mass 3 Technical Requirements Annex A Inspection Methods

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