GB/T 41811-2022 in English
VALIDGeneral principle of Konjac gel food quality
- Issued on:2022-04-15
- Implemented on:2022-11-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | GB/T 41811-2022 |
| Document status: | VALID |
| Title in English: | General principle of Konjac gel food quality |
| Title in Chinese: | 魔芋凝胶食品质量通则 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2022-04-15 |
| Implemented on: | 2022-11-01 |
| ICS Classification: | 67.040-food products in general |
| Chinese Classification: | X11-Grain processing and products |
| Professional Classification: | GB-National Standard |
| Related Topics: | food quality
gel Konjac gel dosage gel standard gel dosage Gel quality Food instrument quality Gel quality Food Gel Purification food quality gel quality semi-rigid gel gel english Gel Chromatography Food gel food protein gel food Gel+ hydrogel premium protein gel foods Taro food gel food technology gel filtration gel gel food Konjac food machine About food quality gel homogenizer amount of food GBT41811 GB/T 41811-2022 Konjac has been tested glioblastoma Gel quality Food tablet quality Arrowroot quality |
《GB/T 41811-2022魔芋凝胶食品质量通则》由TC64（全国食品工业标准化技术委员会）归口，主管部门为国家标准化管理委员会。
Introduction
Analysis of the core content of the standard
GB/T41811-2022 systematically regulates the quality requirements of konjac gel food for the first time, focusing on the control of two key indicators: pH value (9-12) and dietary fiber content (≥33g/100g dry basis). The standard clearly defines the product scope and excludes traditional forms of products such as bulk konjac tofu.
Comparative Analysis of Technical Indicators
| Test Items | Standard Requirements | Test Methods | Technical Significance |
|---|---|---|---|
| pH Value | 9-12 | GB5009.237 | Ensure Alkaline Gel Environment |
| Dietary Fiber | ≥33g/100g | GB5009.88 | Ensure Nutritional Value |
| Sensory Indicators | Color/Form/Smell | Visual inspection | Basics of quality control |
Key points for standard implementation
Control of production process
Pay special attention to the labeling requirements of alkaline preservation solution, and the warning "not suitable for consumption" must be clearly stated on the packaging. When using tinplate barrels for packaging, the sealing should be ensured in accordance with GB/T14251.
Key inspection nodes
- Factory inspection: Each batch must be inspected for sensory, pH value and net content
- Type inspection: Once every six months, covering all technical indicators
- Objection handling: Double re-inspection is allowed, but only once
Standard application case
The instant konjac gel product developed by Southwest University has a stable pH value at 10.5 by adjusting the gelatinization temperature (85℃±2℃) and gel time (45min), and the dietary fiber content reaches 38g/100g, which is better than the standard requirements.
Storage and transportation specifications
The standard specifically stipulates the storage environment requirements: temperature 5℃-15℃, more than 15cm from the ground, more than 50cm from the wall. Freezing should be avoided during transportation (below -5℃ will cause the gel structure to be destroyed).
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GB/T 5496-2026 in English
Inspection of grain and oils—Determination of yellow-colored rice and cracked kernels
2026-01-28
