GB 13886-1992 English Version, GB 13886-1992 Food additive－Xanthan gum (English Version)

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GB 13886-1992 Food additive－Xanthan gum (English Version)
Standard No.:	GB 13886-1992	Status:	superseded remind me the status change Email:
Target Language:	English	File Format:	PDF
Word Count:	1000 words	Translation Price(USD):	184.0 remind me the price change Email:
Implemented on:	1993-8-1	Delivery:	via email in 1~3 business day

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Standard No.:	GB 13886-1992
English Name:	Food additive－Xanthan gum
Chinese Name:	食品添加剂黄原胶
Chinese Classification:	X41 Natural food additives
Professional Classification:	GB National Standard
ICS Classification:	67.220.20 67.220.20 Food additives 67.220.20
Source Content Issued by:	CSBTS
Issued on:	1992-12-16
Implemented on:	1993-8-1
Status:	superseded
Superseded by:	GB 13886-2007 Food additive —Xanthan gum
Superseded on:	2008-6-1
Abolished on:	2008-06-01
Target Language:	English
File Format:	PDF
Word Count:	1000 words
Translation Price(USD):	184.0
Delivery:	via email in 1~3 business day

Standard

GB 13886-1992 Food additive－Xanthan gum (English Version)
Standard No.	GB 13886-1992
Status	superseded
Language	English
File Format	PDF
Word Count	1000 words
Price(USD)	184.0
Implemented on	1993-8-1
Delivery	via email in 1~3 business day

Detail of GB 13886-1992

Standard No.

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Introduction of GB 13886-1992

本标准规定了黄原胶的技术要求、试验方法和检验规则等内容。本标准适用于以甘兰黑腐病黄单孢菌(Xanthomonascampestris)N.K-01菌株为产生菌，以玉米淀粉为主要原料，经特定的生物发酵并经乙醇提纯、干燥、粉碎而成的黄原胶产品。黄原胶加于食品中可作为增稠剂、成型剂、悬浮剂和乳化稳定剂等。

Contents of GB 13886-1992

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Keywords:
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