GB 8276-1987 in English

SUPERSEDED

Food additive-Glucoamvlase preperation

Issued on:1987-10-19
Implemented on:1988-02-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $300.00
$291.00

Standard No:	GB 8276-1987
Document status:	SUPERSEDED
Superseded by:	GB 8276-2006 Food additive - Glucoamylase preperation
Superseded on:	2007-05-01
Title in English:	Food additive-Glucoamvlase preperation
Title in Chinese:	食品添加剂糖化酶制剂
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	1987-10-19
Implemented on:	1988-02-01
ICS Classification:	67.220.20-Food additives
Chinese Classification:	X41-Natural food additives
Professional Classification:	GB-National Standard
Related Keywords:	food production additive-glucoamvlase preperation scopethis standard applies food additive-glucoamvlase preperation
Related Topics:	total sugar in food Enzyme Other enzyme products enzyme enhancer how about added sugar polysaccharide Molybdenum Aluminum Additive Inorganic arsenic food additive GB2011-1987+GB+ liquid phase additive Food Additive Inorganic Arsenic Microorganisms and Food Additives Food Additives and Antioxidant Types of additives food hardness agent Standard Enzyme Additive liquid phase peak Definition and Classification of Food Additives food enzyme additive food enzyme additive Additive inspection use Nutritional fortifier food additive saccharification Liquid Chromatography Food Additives food additive license About the use of food additives Liquid chromatography + food additives Definition and classification of food additives Industrial Additives Enzyme-linked samples Definition and Classification of Food Additives liquid phase additive Enzyme box Definition and Classification of Food Additives How to detect additives How to define batches of food additives Definition and Classification of Food Additives Definition and Classification of Food Additives Definition and Classification of Food Additives Nitrogen food additive Add enzyme added sugar sugar in food food additive milk The quality of food additives Enzyme preparation company total food sugar additive candy food additive candy Food Additives in Candy Candy Additives Candy Additives Food Additives in Candy Food Additives in Candy Glucoamylase preparation Dual Enzyme Food Enzyme loading Glycation degree List of Food Additives List of Food Additives Oriental Enzyme Composition of food additives nitrogen additive wine food additives food additives for bread food additive enzyme preparation food additive emulsifier food additive coloring agent Are food additives legal? Enzyme detection in food e food additives Nitrogen food additive Industrial Additives Chemistry and Additives processed food additives food additives in wine food additives in bread Food Additives and Preservatives Stabilizers in food additives Candy Food Additives Saccharin food additive Food Additive Regulations food additive milk Iodinase Catalpol + food additive Pentosidase total glycase Identification of food additive ingredients Inspection of food additives Additive type food xylanase dry sugar Enzyme preparation failed Enzyme preparation color Electroplating additive ZPS capping enzyme glucoamylase Food additive bacterial count Food additive boron content detection Food plasticizer Detection of plasticizers in food food additive subsodium Food additive galactooligosaccharide Food plasticizer testing cosmetic additives Food Partner Glycoamylase Test Current testing of glucoamylase preparations International addition of food antioxidants Glucoamylase production Use of food additives and preservatives Cosmetic cross-linking agent addition amount Fertilizer additives

《GB 8276-1987食品添加剂糖化酶制剂》由469（国家标准化管理委员会）归口，委托TC11（全国食品添加剂标准化技术委员会）执行。

Scope

This standard applies to saccharifying enzyme preparations produced by fermentation, purified and used as additives in food production.

More samples: JGJ 94-2008 JC/T 2453-2018 GB 18306-2015

Sample only — not a preview of GB 8276-1987

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