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GB 1886.41-2015
GB 1886.41-2015 Food Safety National Standard for Additives: Xanthan Gum
Abstract
This standard applies to xanthan gum, a food additive made from Xanthomonas campestris, a bacterium that causes black rot in sugar beets, using starch as the main raw material. The process involves specific biological fermentation, followed by purification, drying, and grinding.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Replaced |
| Standard Code | GB 1886.41-2015 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2016-03-22 |
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