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National Food Safety Standard for Sucrose Fatty Acid Esters GB1886.27-2015

Time：2023-06-12

This standard applies to food additives sucrose fatty acid esters, which are made from sucrose and edible oils or fatty acids as the main raw materials through esterification and refining.

National Standard of the People's Republic of China

GB1886.27—2015

National Food Safety Standard

Food Additive Sucrose Fatty Acid Ester

Scope

This standard applies to food additive sucrose fatty acid ester made from sucrose and edible oils or fatty acids as the main raw materials through esterification and refining.酸酯。

Sensory Requirements

Sensory requirements should comply with the provisions of the table.1的规定。

Table1Sensory Requirements

Item Requirement	Requirement 求		Testing Method
Color	White to yellowish-brown	Colorless to yellowish-brown	Take an appropriate amount of sample and place it in a clean, dry white porcelain dish, observe its color and state under natural light, and smell its odor.然光下，观察其色泽和状态，并嗅其气味
State	Powdery, blocky	Viscous resin-like or oily
Odor	Odorless or slightly oily

3.2Physical and Chemical Indicators

Physical and chemical indicators should comply with the table.2的规定。

Table2Physical and Chemical Indicators

Item Requirement	Indicator Standard	Testing Method
Acid Value(calculated asKOH) / ()mg/g≤Appendix	6.0	AFree SugarSucrose calculatedA.3
)(calculated asw%Moisture, w/GB/T 6283Appendix	10.0	AFree SugarSucrose calculatedA.4
Ash Residue, w/GB/T 6283 Appendix	4.0	Total
As/GB/T 6283 Appendix	4.0	AFree SugarSucrose calculatedA.5
GB 5009.11(calculated asLead) / ()mg/kg≤Appendix	1.0	(
PbGB 5009.12Pb)mg/kg≤Appendix	2.0	GB 5009.12

Guangxi Gaotong Food Technology celebrates the 102nd anniversary of the founding of the Communist Party.

Non-ionic surfactant sucrose fatty acid ester

Guangxi Gaotong Food Technology celebrates the 102nd anniversary of the founding of the Communist Party.

Non-ionic surfactant sucrose fatty acid ester

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