GB/T 21913-2008
AbolishedDetermination of talc in foods
食品中滑石粉的测定
Application Summary AI generated
This standard specifies the method for determining talc content in food products, primarily using acid digestion and gravimetric analysis. It is applied in food safety testing and quality control to detect illegal or excessive addition of talc as a processing aid or adulterant, particularly in candies, preserved fruits, and other solid foods where talc may be used as a polishing or anti-caking agent.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.