1 Scope
This standard is applicable to food additive, phospholipid, made of main raw materials like soybean, sunflower seed and other vegetable oilseeds or their by-products by procedures such as dehydration, deimpurity, decoloration or degreasing.
2 Technical Requirements
2.1 Sensory requirements: in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and lustre Yellow to brown Put a proper amount of sample into a clean and transparent glassware, then observe its color and lustre as well as state under natural light and smell its odor
Odor With special odor of phospholipid and without peculiar smell
State Viscous liquid state, pasty, powdery or granular
2.2 Physical and chemical indexes: in accordance with those specified in Table 2.
Table 2 Physical and Chemical Indexes
Item Index Inspection method
Substances insoluble in acetone, ω/% ≥ 60 SN/T 0802.2a
Loss on drying, ω/% ≤ 2.0 Direct drying method in GB 5009.3b
Substances insoluble in n-hexane, ω/% ≤ 0.3 A.3 of Annex A
Acid value (calculated by KOH)/(mg/g) ≤ 36 A.4 of Annex A
Peroxide value/(meq/kg) ≤ 10 A.5 of Annex A
Heavy metal (calculated by Pb)/(mg/kg) ≤ 20 GB/T 5009.74
Total arsenic (calculated by As)/(mg/kg) ≤ 3.0 GB/T 5009.11
Residual solvent/(mg/kg) ≤ 50 Residual solvent in GB/T 5009.37
a In result calculation, the "content of substances insoluble in ethyl ether" is calculated by "content of substances insoluble in n-hexane".
b Drying temperature is 105℃ and the duration is 1h.
1 Scope
2 Technical Requirements
Annex A Inspection Methods
