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.
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