GB 13886-1992
Food additive.Xanthan gum (English Version)
- Standard No.
- GB 13886-1992
- Language
- Chinese, Available in English version
- Release Date
- 1992
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2008-06
- Replace By
- GB 13886-2007
- Latest
- GB 1886.41-2015
- Scope
- This standard specifies the technical requirements, test methods and inspection rules of xanthan gum. This standard applies to the yellow rot produced by Xanthomonas ampestris (Xanthomonas ampestris) N.K01 strain of cabbage black rot, cornstarch as the main raw material, through specific biological fermentation, purified by ethanol, dried and crushed. Raw rubber products. Xanthan gum can be used as thickener, forming agent, suspending agent and emulsion stabilizer when added to food.
GB 13886-1992 history
- 2015 GB 1886.41-2015 National Food Safety Standard Food Additive Xanthan Gum
- 2007 GB 13886-2007 Food additive.Xanthan gum
- 1992 GB 13886-1992 Food additive.Xanthan gum
