This standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of flaxseed gum as a food additive. This standard applies to powder products made from flax (Linum usitatissimum L.) seeds or seed coats through extraction, concentration, refining and drying processes for use in the food industry. The main components of flaxseed gum are water-soluble polysaccharides, and the monosaccharides that make up the polysaccharide chain are mainly glucose, xylose, galactose, rhamnose and arabinose. QB 2731-2005 Food Additive Flaxseed Gum QB2731-2005 Standard Download Decompression Password: www.bzxz.net

ICS 67.220.20
Classification number: K41
Registration number: 13395-2005
Light Industry Standard of the People's Republic of China
QB2731—2005
Food Additives
Flaxseed Gum
Fuud addifive-Linseed gum
Issued on 2005-07-26
National Development and Reform Commission of the People's Republic of China Implemented on 2006-01-01
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QB 2731—2005
3.3 (except viscosity and protein indexes) and 3.4 of this standard are mandatory: the rest are recommended. This standard is proposed by the National Health and Family Planning Commission of China, the China Center for Disease Control and Prevention, the Institute of Nutrition and Food Science and Technology, and the China National Center for Disease Control and Prevention. The unit of this standard is: New China Biotechnology Co., Ltd. (a national product development company), the industry research institute, and the city of Fuzhou. The people who established this standard are: Shi Fengshan, Kao Dong, He Gang, Li Yi, and Cheng Huan. This standard is issued for the first time:
1 Specification
Food Additive Flaxseed Gum
QH2731—2005
This standard specifies the requirements, test methods, inspection rules and specifications, packaging and transportation, and other aspects of food additive flaxseed gum: This standard is applicable to the powdered products made of hemp (m/ssmmL) seeds or seed skins through extraction, concentration, and other processing processes for use in the food industry. The main components of flaxseed gum are sucrose, and the monosaccharides of the red polysaccharide chain are mainly flax, linseed, galactose, linseed and arabic.
2: Normative Reference Documents
The following documents and their clauses become the reference of this standard through reference in this standard. For any document with a specified period, its subsequent new revision (excluding errata) shall not be used in this standard. However, parties who have reached an agreement based on this standard are encouraged to refer to the latest versions of these documents. For any outdated referenced documents, the latest version shall apply to this standard. GB/T479.2 Microbiological examination of foods - Determination of total number of microorganisms GB/T47B9.3 Microbiological examination of foods - Determination of total number of microorganisms GB/T47R9.4 Microbiological examination of foods - Determination of salmonella GB/T5H.3 Determination of moisture in foods GB/T5009.4 Determination of nutrients in foods CE/T3009.5 Determination of strong substances in foods G/T5000.75 Determination of additives in foods GB/T5009.76 Determination of amino acids in energy additives GR/T662 Analytical methods Specifications and test methods (GB/16682-1992, nyISO3696:1987) GB[5681 Flaxseed
National Regulations on the Supervision of Quantitative Microorganisms in accordance with the General Administration of Quality Supervision, Inspection and Quarantine No. 75 (2005) Order of the Ministry of Health of the People's Republic of China No. 26 Food Additives Management Measures (2002) 3 Requirements
3.1 Raw material requirements
The quality of the raw materials shall comply with the current provisions of GB/1.5681
3.2 Appearance
Brown or yellowish (white) Color: no juice Odor: no foreign matter. 33 Physical and chemical indicators
Should comply with the provisions of Table 1,
QR 77342005
Three quality scores of the first guarantee
Average/less! Confirmed number of efficacy)
No substance (quality indication)
≤composition/%(quality H reading
3.4 ​​Health indicators
Should comply with the provisions of Table 2,
Bomb (A count)/1mg/kg)
Total number of colonies/tfu/
Fungi/1MFN105e:
Salmonella rain:25g deduction)
4 Test method
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Should not be registered as a qualification certificate: The test results in the use of reagents confirmed as minutes specified in GB/T6682! Level (including level 1: period 4.
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5 Inspection rules
5.1 The quantity inspection technology of the product batch should be accurate, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. The product batch should be small, and the quality inspection technology should be accurate. 5.3 Factory Inspection
When the product is shipped, the viscosity, dry hair loss, water insoluble matter, starch and other items shall be inspected. 5.4 Type InspectionWww.bzxZ.net
All items specified by this standard are type inspection items. Type inspection shall be conducted every six months. Type inspection shall also be conducted when any of the following situations occur.
a) When the raw material has changed significantly:
6 When the production is resumed after suspension:
|When the inspection result is significantly different from the last type inspection result:
d) When the national supervision agency or the user proposes a type inspection requirement, 5.5 Judgment Rules
The production unit shall ensure that the product meets the requirements of this standard. Each batch of products shall be accompanied by a production station inspection certificate. When the inspection result does not meet the requirements of this standard, a double amount of the same batch of products shall be newly sampled for general inspection. If any of the inspection results do not meet this standard, the entire batch of products will be unqualified. If the supply and demand parties have objections to the product quality, they can negotiate to select an external agency to conduct the inspection and judgment according to the provisions of this standard. 6. Labeling, packaging, transportation, storage. The labeling of products should comply with the requirements of the Ministry of Health and Family Planning’s Decision No. 26 (2002), and clearly indicate the name of the production station, the name of the manufacturer, the address, the health license, the specifications, the production period, the batch number, the net weight, the shelf life, etc., and must be marked with the "food additive" sample. B.2 Packaging
Product packaging should be made of materials that meet the national standards and food packaging hygiene standards. The net content of the packaging should meet the requirements of the National Inspection and Quarantine Administration Order No. 75 (2005). 6.3 Transportation
Products should be kept away from rain during transportation and should not be stored with toxic, harmful and polluting substances. 6. Storage
Products should be stored in a ventilated, clean and dry place and should not be stored with toxic, harmful and polluting substances. 6.5 Shelf life
From the time of production, the shelf life of the product should be more than 24 months if it is stored in the box in the above storage and transportation conditions and in good condition with the original packaging.
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