GB 1886.30-2015
National Food Safety Standard - Food Additive - Cocoa Husk Color
食品安全国家标准 食品添加剂 可可壳色
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 附录A 检验方法 Foreword → 1 Scope → 2 Normative References → Annex A Test Methods
Scope
This standard applies to the food additive cocoa husk color, which is produced from cocoa husks through aqueous extraction and purification.
本标准适用于以可可壳为原料，经水溶液提取、精制而成的食品添加剂可可壳色。
Normative References
Keywords
Application Summary AI generated
Food manufacturers and testing laboratories use this standard to ensure the quality and safety of cocoa husk color as a food additive. It provides technical requirements and test methods, serving as a critical reference for food safety compliance.
食品生产企业和检测机构使用该标准来确保可可壳色作为食品添加剂的质量和安全。该标准规定了可可壳色的技术要求、检验方法等，是保障食品安全的重要依据。
AI Summary AI generated
GB 1886.30-2015 is a national food safety standard that specifies technical requirements and test methods for the food additive cocoa husk color. It applies to products derived from cocoa husks via aqueous extraction and purification. Key technical indicators include pH, loss on drying, residue on ignition, and limits for arsenic and lead. Annex A provides detailed test methods. This standard replaces GB 8818-2008.
GB 1886.30-2015是食品安全国家标准，规定了食品添加剂可可壳色的技术要求、检验方法等。标准适用于以可可壳为原料经水溶液提取精制而成的产品。主要技术指标包括pH值、干燥减量、灼烧残渣、砷和铅限量等。附录A详细列出了各项指标的检验方法。该标准替代了GB 8818-2008。
Key Sentences extracted from text
本标准适用于以可可壳为原料，经水溶液提取、精制而成的食品添加剂可可壳色。
pH 6.0～7.5。
干燥减量，w/% ≤ 5.0。
灼烧残渣，w/% ≤ 20.0。
砷（As）/（mg/kg） ≤ 2.0。
This standard applies to the food additive cocoa husk color, which is produced from cocoa husks through aqueous extraction and purification.
pH 6.0～7.5.
Loss on drying, w/% ≤ 5.0.
Residue on ignition, w/% ≤ 20.0.
Arsenic (As)/(mg/kg) ≤ 2.0.
Standard Timeline
Changes from replaced version:
- 修改了标准名称，由'食品添加剂 可可壳色'改为'食品安全国家标准 食品添加剂 可可壳色'
- Modified the standard name from 'Food Additive Cocoa Husk Color' to 'National Food Safety Standard - Food Additive - Cocoa Husk Color'