GB 13886-2007 (English Version) PDF

Standard No.: GB 13886-2007
Language: Chinese, Available in English version
Release Date: 2007
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Status: Be replaced
Replace By: GB 1886.41-2015
Latest: GB 1886.41-2015
Replace: GB 13886-1992

Scope: This standard specifies the technical requirements, test methods, inspection rules, signs, packaging, transportation, storage and shelf life of food additive xanthan gum. This standard applies to xanthan gum products that are produced by using Xanthomonas campestris as the producing bacteria, using starch as the main raw material, undergoing specific biological fermentation, purification, drying and crushing.

GB 13886-2007 Referenced Document

GB/T 4789.15 Microbiological examination of food hygiene Enumeration of molds and yeasts
GB/T 4789.2 Microbiological examination of food hygiene.Aerobic plate count*， 2008-11-21 Update
GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms *， 2008-11-21 Update
GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella*， 2008-05-16 Update
GB/T 5009.12 Determination of lead in foods
GB/T 5009.4 Determination of ash in foods
GB/T 601 Chemical reagent.Preparations of reference titration solutions*， 2016-10-13 Update
GB/T 6682 Water for analytical laboratory use.Specification and test methods*， 2008-05-15 Update

GB 13886-2007 Food additive.Xanthan gum was changed to GB 1886.41-2015 National Food Safety Standard Food Additive Xanthan Gum.