1 Scope
This standard specifies the method for determination of polydextrose in foods.
This standard is applicable to the determination of polydextrose added in foods.
2 Term and Definition
For the purpose of this document, the following term and definition applies.
2.1
Polydextrose [(C6H10O5)n]
A kind of soluble dietary fiber which is polymerized by glucose, sorbitol and citric acid (or phosphoric acid) mixture according to the specific proportion and then refined and dried by heating at high temperature, with average degree of polymerization of 12.
3 Principle
After the polydextrose in foods is extracted from hot water, ultra-filtrated and centrifuged, and such interferents as starch and fructosan are removed from filtrate through enzymolysis, the polydextrose content is quantitatively determined with ion chromatography-pulsed amperometric detector.
1 Scope
2 Term and Definition
3 Principle
4 Reagents and Materials
5 Instruments and Apparatus
6 Operation Steps
7 Precision
8 Others
Appendix A Determination of Enzyme Activity
Appendix B Reference Conditions of Chromatograph
Standard
GB 5009.245-2016 National Food Safety Standard - Determination of polydextrose in food (English Version)
Standard No.
GB 5009.245-2016
Status
valid
Language
English
File Format
PDF
Word Count
6000 words
Price(USD)
120.0
Implemented on
2017-3-1
Delivery
via email in 1~3 business day
Detail of GB 5009.245-2016
Standard No.
GB 5009.245-2016
English Name
National Food Safety Standard - Determination of polydextrose in food
1 Scope
This standard specifies the method for determination of polydextrose in foods.
This standard is applicable to the determination of polydextrose added in foods.
2 Term and Definition
For the purpose of this document, the following term and definition applies.
2.1
Polydextrose [(C6H10O5)n]
A kind of soluble dietary fiber which is polymerized by glucose, sorbitol and citric acid (or phosphoric acid) mixture according to the specific proportion and then refined and dried by heating at high temperature, with average degree of polymerization of 12.
3 Principle
After the polydextrose in foods is extracted from hot water, ultra-filtrated and centrifuged, and such interferents as starch and fructosan are removed from filtrate through enzymolysis, the polydextrose content is quantitatively determined with ion chromatography-pulsed amperometric detector.
Contents of GB 5009.245-2016
1 Scope
2 Term and Definition
3 Principle
4 Reagents and Materials
5 Instruments and Apparatus
6 Operation Steps
7 Precision
8 Others
Appendix A Determination of Enzyme Activity
Appendix B Reference Conditions of Chromatograph