Draft standard revisions for sodium gluconate and lactic acid as food additive 01-22-2024

Summary: In Q4 2023, there were publications of draft revisions of the Industrial Standard for Sodium Gluconate (SG) and the National Food Safety Standard of Food Additive – Lactic Acid (LA), for public comments.

On 27 Sept., 2023, the China Biotech Fermentation Industry Association (CBFIA) made public the draft revision of the Industrial Standard for Sodium Gluconate (SG), to supersede the existing one (QB/T 4484-2013) issued 15 years ago on 22 July, 2013. This draft incorporates more comprehensive regulations to improve SG product quality and production level, regulate market order, and standardise and invigorate the sector's business environment and development, including the following contents:

  • Application scope: This standard is applicable to the production, inspection and marketing of white or yellowish, crystalline granular or powdered SG that is produced using starch or sugar as base material via enzymatic, biotechnological or catalytic oxidation processes.
  • Product categorisation: SG is categorised by application into excellent grade (for pharmaceutical industry), 1st grade (for food industry), 2nd grade and 3rd grade (for other fields).
  • Table Physicochemical indicators of sodium gluconate (SG)
    Item Index
    Excellent grade 1st grade 2nd grade 3rd grade
    Whiteness ≥ 85 75 60 -
    Content, % 99.0–102.0 99.0–102.0 98.0–102.0 98.0–102.0
    Loss on drying, %≤ 0.3 0.4 0.5 1
    Sulfate (SO?2?), %≤ 0.02 0.05 0.05 0.2
    Chloride (Cl-), %≤ 0.02 0.05 0.07 0.07
    Reducing substance (D-glucose), %≤ 0.25 0.4 0.55 1
    pH (10% aqueous solution) 6.2–7.8 6.2–7.8 6.2–7.8 6.2–8.0
    Colour scale, HAZEN≤ 10 - - -
    Water insoluble matter match requirements - - -
    Light transmittance, %≥ 96 - - -


    Source: China Biotech Fermentation Industry Association (CBFIA)

    Table Microbiological indicators of sodium gluconate (SG)
    Item Microbiological limit
    n c m M
    Total plate count, CFU/g 5 2 100 1,000
    Mould and yeast, CFU/g≤ 100


    Source: China Biotech Fermentation Industry Association (CBFIA)

    On 10 Nov., the China Food Additives & Ingredients Association (CFAA) publicised the draft revision of the National Food Safety Standard of Food Additive – Lactic Acid (LA), with requirements tuned on the levels of L-lactic acid and cyanide, indicator testing methods and the followings:

  • Application scope: This standard is applicable to LA as food additive that is produced using starch or sugar as base material via fermentation of Lactobacilli or Rhizopus oryzae.
  • Table Technical requirements for lactic acid (LA) as food additive
    Item Requirement and index
    Sensory requirements Colour transparent to yellowish white to yellowish
    Form transparent liquid crystalline granular
    Odour odourless, or slightly characteristic odour
    Physicochemical indicators LA content, w/% 95.0–105.0 of the labelled value
    L-Lactic acid to total LA, w/% 98.0
    Residue on ignition, w/% 0.1
    Chloride (Cl), w/% 0.002
    Sulfate (SO4), w/% 0.005
    Ferric salt (Fe), w/% 0.001
    Cyanide, mg/kg 1.0
    Citric acid, oxalic acid, phosphoric acid, tartaric acid pass test
    Reducing sugar pass test
    Readily carbonisable substances pass test
    Lead (Pb), mg/kg 2.0
    Arsenic (As), mg/kg 1.0

    Note: Index for cyanide is applicable to LA derived from cassava starch only.

    Source: China Food Additives & Ingredients Association (CFAA)

    Source:CCM

    More information can be found at CCM Acidity Regulator China Quarterly Report.


    About CCM:

    CCM is the leading market intelligence provider for China’s agriculture, chemicals, food & feed and life science markets. Founded in 2001, CCM offers a range of content solutions, from price and trade analysis to industry newsletters and customized market research reports. CCM is a brand of Kcomber Inc.


     
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