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Specifications Standard for Gum Arabic as Food Raw Material2016/04/29

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Specifications Standard for Gum Arabic as Food Raw Material

Article 1
This Standard is prescribed in accordance with the provisions of Article 17 of the Act Governing Food Safety and Sanitation.

Article 2
Gum Arabic (Gum arabic;Acacia gum) as food raw material shall comply with the following specifications:
1. Definition: Gum arabic is a dried exudate obtained from the stems and branches of strains of Acacia senegal (L.) Willdenow or closely related species of Acacia (family Leguminosae). It consists mainly of high-molecular weight polysaccharides and their calcium, magnesium and potassium salts, which on hydrolysis yield arabinose, galactose, rhamnose and glucuronic acid.
2. Description and Identification: The unground product occurs as white to orange-brown, spheroidal tears of varying size or in angular fragments. Gum arabic is also available commercially in the form of white to yellowish-white flakes, granules, powder, roller dried, or spray-dried material. One gram dissolves in 2 mL of water, forming a solution that flows readily and is acid to litmus, insoluble in ethanol.
3. Purity:
(1)Loss on drying: Not more than 15% (105º, 5 h) for granular and not more than 10% (105º, 4 h) for spray dried material.
(2)Total ash: Not more than 4%.
(3)Acid-insoluble ash : Not more than 0.5%.
(4)Acid-insoluble matter : Not more than 1%.
(5)Starch or dextrin: Boil a 1 in 50 solution of the sample, cool and add a few drops of Iodine T.S. No bluish or reddish colour should be produced.
(6)Tannin-bearing gums: To 10 mL of a 1 in 50 solution of the sample, add about 0.1 mL of ferric chloride TS. No blackish colouration or blackish precipitate should be formed.
(7)Microbiological criteria:
  Salmonella spp.: Negative.
  E. coli: Negative.
(8)Arsenic: Not more than 3 mg/kg.
(9)Lead: Not more than 2 mg/kg.
(10)Mercury: Not more than 1 mg/kg.
(11)Cadmium: Not more than 1 mg/kg.

Article 3
This Standard shall be implemented from the date of promulgation.