What is the Chinese national standard for gellan gum products?

What is the Chinese national standard for gellan gum products?

National Food Safety Standard of the People's Republic of China

GB 25535-2010

Food Additive — Gellan Gum

Issued on: December 21, 2010

Implemented on: February 21, 2011

Issued by: Ministry of Health of the People's Republic of China

1. Scope

This standard applies to the food additive gellan gum, which is manufactured through pure culture fermentation of carbohydrates by Pseudomonas elodea, followed by processing.

2. Normative References

(Content omitted for brevity, as it lists referenced Chinese national standards for test methods.)

3. Molecular Structure and Relative Molecular Mass

3.1 Molecular Structure

Composed of repeating basic units, each consisting of one molecule of glucuronic acid, one molecule of rhamnose, and two molecules of glucose.

3.2 Relative Molecular Mass

4 x 10⁵ ~ 6 x 10⁵ (based on the 2007 International Relative Atomic Mass).

4. Technical Requirements

4.1 Sensory Requirements: Shall comply with the stipulations in Table 1.

Table 1: Sensory Requirements

Item	Requirement	Test Method
Color	Off-white	Place an appropriate amount of sample on a clean, dry white porcelain plate. Observe its color and state under natural light.
State	Powder

4.2 Physicochemical Indicators: Shall comply with the stipulations in Table 2.

Table 2: Physicochemical Indicators

Item	Indicator	Test Method
Gellan Gum, w/%	85.0 ~ 108.0	Appendix A.3
Loss on Drying, w/% ≤	15.0	GB 5009.3-2010, Direct Drying Method a
Lead (Pb) / (mg/kg) ≤	2	GB 5009.12
Isopropanol b / (mg/kg) ≤	750	Appendix B
Note a: Drying temperature and time are 105°C and 2.5 hours, respectively.
Note b: Applicable only to gellan gum products not processed with ethanol.

4.3 Microbiological Indicators: Shall comply with the stipulations in Table 3.

Table 3: Microbiological Indicators

Item	Indicator	Test Method
Aerobic Plate Count / (CFU/g) ≤	10,000	GB 4789.2
Coliforms / (MPN/100g) ≤	30	GB 4789.3
Salmonella	0 / 25g	GB 4789.4
Molds and Yeasts / (CFU/g) ≤	400	GB 4789.15

(Summary of Appendices)

Appendix A (Normative): Test Methods

A.2 Identification Tests:
- A.2.1 Solubility Test: Soluble in water, forming a viscous solution; insoluble in ethanol.
- A.2.2 Calcium Ion Gel Test: A 1% solution forms an immediate gel when added to a 10% calcium chloride (CaCl₂) solution.
- A.2.3 Sodium Ion Gel Test: Adding 0.5g NaCl to the 1% solution, heating to 80°C for 1 minute, and cooling to room temperature results in a firm gel.
A.3 Assay of Gellan Gum: Details the gravimetric method for determining the content of gellan gum, involving dissolution, precipitation with ethanol, filtration through diatomaceous earth, drying, and weighing.

Appendix B (Informative): Determination of Isopropanol

Describes the gas chromatographic (GC) method for determining residual isopropanol content, using helium as carrier gas and tert-butanol as an internal standard.

Moisture content testing
Heavy Metals testing

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