GB 1886.108-2015
National Food Safety Standard - Food Additive - Azodicarbonamide
食品安全国家标准 食品添加剂 偶氮甲酰胺
Catalogue
前言 → 1 范围 → 2 化学名称、分子式、结构式和相对分子质量 → 3 技术要求 → 附录A 检验方法 Foreword → 1 Scope → 2 Chemical name, molecular formula, structural formula and relative molecular mass → 3 Technical requirements → Annex A Test methods
Scope
This standard is applicable to food additive azodicarbonamide.
本标准适用于食品添加剂偶氮甲酰胺。
Normative References
Keywords
Application Summary AI generated
Food additive manufacturers and quality inspection agencies use this standard to regulate the production and quality control of azodicarbonamide. It specifies sensory requirements, physicochemical indices, and test methods to ensure the safety and consistency of this food additive. This standard is crucial for ensuring food safety and guiding compliant production.
食品添加剂生产企业和质检机构使用本标准来规范偶氮甲酰胺的生产和质量控制。该标准规定了偶氮甲酰胺的感官要求、理化指标和检验方法，确保其作为食品添加剂的安全性和一致性。它对于保障食品安全和指导企业合规生产具有重要意义。
AI Summary AI generated
This national food safety standard applies to the food additive azodicarbonamide. It specifies sensory requirements (yellow to orange-red crystalline powder) and physicochemical indices including content (98.6%~100.5%), nitrogen content, pH, loss on drying, residue on ignition, and lead limit. The annex details test methods for content determination, nitrogen determination, and pH measurement. This standard aims to ensure the quality and safety of azodicarbonamide as a food additive.
本标准为食品安全国家标准，适用于食品添加剂偶氮甲酰胺。标准规定了其感官要求（黄色至橘红色结晶性粉末）和理化指标，包括含量（98.6%~100.5%）、氮含量、pH、干燥减量、灼烧残渣和铅限量。附录详细列出了含量测定、氮测定和pH测定的检验方法。该标准旨在确保偶氮甲酰胺作为食品添加剂的质量和安全。
Key Sentences extracted from text
本标准适用于食品添加剂偶氮甲酰胺。
偶氮甲酰胺（C2H4N4O2）含量（以干基计），w/% 98.6～100.5。
干燥减量，w/% ≤ 0.5。
铅（Pb）/（mg/kg） ≤ 2.0。
几乎不溶于水和大多数有机溶剂，微溶于二甲基亚砜。
This standard is applicable to food additive azodicarbonamide.
Azodicarbonamide (C2H4N4O2) content (on dry basis), w/% 98.6～100.5.
Loss on drying, w/% ≤ 0.5.
Lead (Pb)/(mg/kg) ≤ 2.0.
Almost insoluble in water and most organic solvents, slightly soluble in dimethyl sulfoxide.