GB 1886.109-2015

Food manufacturers and regulatory authorities use this standard to ensure the quality and safety of hydroxypropyl methyl cellulose as a food additive. It specifies technical indicators and testing methods to control key parameters such as purity and viscosity. This standard is important for ensuring the safe use of food additives and protecting consumer health.

食品生产企业和监管部门使用这个标准来确保羟丙基甲基纤维素作为食品添加剂的质量和安全。该标准规定了技术指标和检测方法，帮助控制产品纯度、粘度等关键参数。它对于保障食品添加剂的安全使用和消费者健康具有重要意义。

This standard specifies technical requirements, test methods, and inspection rules for the food additive hydroxypropyl methyl cellulose (HPMC). Key technical indicators include methoxy content of 19.0% to 30.0%, hydroxypropoxy content of 3.0% to 12.0%, loss on drying ≤ 5.0%, and lead content ≤ 3.0 mg/kg. Test methods cover gas chromatography for determining methoxy and hydroxypropoxy content, loss on drying determination, and residue on ignition. The standard applies to HPMC processed as a food additive to ensure its safe use in food products.

本标准规定了食品添加剂羟丙基甲基纤维素（HPMC）的技术要求、试验方法、检验规则等。主要技术指标包括甲氧基含量19.0%~30.0%、羟丙氧基含量3.0%~12.0%、干燥减量≤5.0%、铅含量≤3.0 mg/kg等。试验方法涵盖气相色谱法测定甲氧基和羟丙氧基含量、干燥减量测定、灼烧残渣测定等。标准适用于以HPMC为原料加工制成的食品添加剂，确保其在食品中的安全使用。