What is the Chinese national standard for pectin products?

What is the Chinese national standard for pectin products?

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

GB 25533-2010

Food Additive — Pectin

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 pectin, which is extracted and refined from fruit peels or pomace (such as from pomelo, lemon, citrus, apple) or other suitable edible plant materials. Commercial pectin products may contain sugars for adjustment purposes and buffer salts for pH control.

2. Normative References

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

3. Technical Requirements

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

Table 1: Sensory Requirements

Item	Requirement	Test Method
Color	White, light yellow, light grey, or light brown	Place an appropriate amount of sample on a clean, dry white porcelain plate. Observe its color and appearance under natural light.
Appearance	Powder

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

Table 2: Physicochemical Indicators

Item	Indicator	Test Method
Loss on Drying, w/% ≤	12	GB 5009.3 Direct Drying Method a
Sulfur Dioxide / (mg/kg) ≤	50	GB/T 5009.34
Acid-Insoluble Ash, w/% ≤	1	Appendix A.3
Total Galacturonic Acid, w/% ≥	65	Appendix A.4
Degree of Amidation (for Amidated Pectin only), w/% ≤	25	Appendix A.4
Lead (Pb) / (mg/kg) ≤	5	GB 5009.12
(Methanol + Ethanol + Isopropanol) b, w/% ≤	1.0	Appendix B
Note a: Drying temperature and time are 105°C and 2 hours, respectively.
Note b: Applicable only to pectin products not processed with ethanol.

(Summary of Appendices)

Appendix A (Normative): Test Methods

A.2 Identification Tests:
- A.2.1: Dissolve 1g sample in 40mL water with constant stirring, then heat and cool. A viscous liquid or gel should form.
- A.2.2: To 5mL of a 1% (w/w) sample solution, add 1mL sodium hydroxide solution (2g NaOH in 25mL water), and let stand for 15 min. A semi-transparent to opaque gel or semi-gel precipitate should form.
- A.2.3: Add 1mL hydrochloric acid solution (1+1) to the gel or precipitate from A.2.2. A colorless gel should form, which turns into a flocculent precipitate upon boiling.
A.3 Determination of Acid-Insoluble Ash
A.4 Determination of Total Galacturonic Acid and Degree of Amidation

Appendix B (Informative): Determination of Methanol, Ethanol, and Isopropanol

Describes the gas chromatographic (GC) headspace method for determining the residual alcohol content.

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