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GB 1886.106-2015 Active
GB 1886.106-2015
Abstract
This standard applies to tamarind polysaccharide gum, a food additive made primarily from the endosperm of seeds of the Tamarindus indica L. species of the Leguminosae family. The process involves key steps such as dispersion, sedimentation, heating, cooling and crystallization, centrifugation, drying, and grinding.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB 1886.106-2015 |
| CCS | Health, safety, and labor protection |
| Implement Date | 2016-05-13 |
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$ 42