GB 1886.106-2015
National Food Safety Standard - Food Additive - Tamarind Seed Polysaccharide Gum
食品安全国家标准 食品添加剂 罗望子多糖胶
Catalogue
前言 → 1 范围 → 2 技术要求 Foreword → 1 Scope → 2 Technical Requirements
Scope
This standard applies to the food additive tamarind seed polysaccharide gum, which is processed from the endosperm part of seeds of the leguminous genus Tamarindus indica L. as the main raw material, through main processes such as dispersion, sedimentation, heating, cooling crystallization, centrifugation, drying, and grinding.
本标准适用于以豆科类罗望子属（Tamarindus indica L.）的种子胚乳部分为主要原料，经分散、沉降、加热、降温结晶、离心、干燥、粉碎等主要工艺加工制成的食品添加剂罗望子多糖胶。
Normative References
Keywords
Application Summary AI generated
Food manufacturers use this standard to ensure the quality and safety of tamarind seed polysaccharide gum as a food additive. Inspection agencies rely on this standard to test the product for sensory, physicochemical, and microbiological indicators. This standard provides a unified specification for the production and regulation of tamarind seed polysaccharide gum, thereby safeguarding food safety.
食品生产企业使用该标准来确保罗望子多糖胶作为食品添加剂的质量安全。质检机构依据此标准对产品进行感官、理化及微生物指标的检测。该标准为罗望子多糖胶的生产和监管提供了统一的规范，保障了食品安全。
AI Summary AI generated
This standard specifies the technical requirements for the food additive tamarind seed polysaccharide gum, including sensory, physicochemical, and microbiological indicators. The product is made from tamarind seed endosperm through multiple processes. The standard defines sensory requirements such as color, state, and odor, as well as physicochemical indicators like loss on drying, residue on ignition, protein, heavy metals, arsenic, and lead, and microbiological limits including aerobic plate count and coliforms.
本标准规定了食品添加剂罗望子多糖胶的技术要求，包括感官、理化和微生物指标。产品以罗望子种子胚乳为原料，经多道工艺制成。标准明确了色泽、状态、气味等感官要求，以及干燥减量、灼烧残渣、蛋白质、重金属、砷、铅等理化指标，还有菌落总数和大肠菌群等微生物限量。
Key Sentences extracted from text
本标准适用于以豆科类罗望子属（Tamarindus indica L.）的种子胚乳部分为主要原料，经分散、沉降、加热、降温结晶、离心、干燥、粉碎等主要工艺加工制成的食品添加剂罗望子多糖胶。
感官要求应符合表1的规定。
理化指标应符合表2的规定。
微生物限量应符合表3的规定。
干燥减量，w/% ≤ 14.0
This standard applies to the food additive tamarind seed polysaccharide gum, which is processed from the endosperm part of seeds of the leguminous genus Tamarindus indica L. as the main raw material, through main processes such as dispersion, sedimentation, heating, cooling crystallization, centrifugation, drying, and grinding.
Sensory requirements shall comply with the provisions of Table 1.
Physicochemical indicators shall comply with the provisions of Table 2.
Microbiological limits shall comply with the provisions of Table 3.
Loss on drying, w/% ≤ 14.0