Summary: The MIIT approved and released 1,276 industry standards including those for some corn deep-processing products in late Dec. 2023.
On 29 Dec., 2023, the Ministry of Industry and Information Technology of the People's Republic of China (MIIT) announced that 1,276 industry standards were approved and released, including those for some corn deep-processing products such as amino acids, enzyme preparations, acidulants and yeast.
These standards, which will take effect on 1 July, 2024, stipulate the sensory requirements, physical and chemical specifications, safety parameters, testing rules and requirements for labels, packaging, transportation and storage, and specify analytical methods, chemical names, molecular formulas, etc. for corresponding products.
For the industry standards for amino acids and an amino acid derivative please refer to the article "MIIT approves industry standards for three amino acids and one derivative" in Amino Acids China E-News 202401.
Standard information about some deep-processing products is listed below.
Parameter | Specification | |||
Solid form | Liquid form | |||
Sensory requirement | Colour | Consistent colour | Light yellow to dark brown liquid | |
State | Powder or granules; no lumps, mildew, and deliquescence | Liquid; a few floccules are allowed | ||
Odour | Unique fermentation smell, no detectable foreign odour | |||
Physical and chemical specification | Enzyme activity of β-glucanases preparation, U/g (or U/mL) | ≥ | 20,000 | |
Loss on drying, % | ≤ | 10.0 | / |
Parameter | Specification | |||
Excellent grade | First-grade | |||
Sensory requirement | Colour | Colourless to brownish yellow | ||
State | Transparent liquid | |||
Odour | Odourless or with a slight characteristic odour | |||
Impurity | No obvious impurities | |||
Physical and chemical specification | Identification | Pass test | ||
Lactic acid content, % | 95.0–105.0 of the labelled value | |||
Optical purity of D-lactic acid, ω/% | ≥ | 99.5 | 98.0 | |
Residue on ignition, % | ≤ | 0.1 | 0.2 | |
Chloride (as Cl-), % | ≤ | 0.002 | ||
Sulphate (as SO42-), % | ≤ | 0.005 | ||
Ferric salt (as Fe), % | ≤ | 0.001 |
Parameter | Specification | ||||
Sodium citrate anhydrous | Potassium citrate anhydrous | Monosodium citrate anhydrous | |||
Sensory requirement | Colour | White | |||
State | Crystalline granules or powder | ||||
Odour | Odourless | ||||
Impurity | No obvious impurities | ||||
Physical and chemical specification | Content (dry basis), % | 99.0–100.5 | 99.0–101.0 | ||
pH (10 % aqueous solution) | / | 3.4–3.8 | |||
Transmittance, % | ≥ | 95.0 | |||
Loss on drying, % | ≤ | 1.0 | 0.4 | ||
Chloride (as Cl), % | ≤ | 0.005 | |||
Sulphate (as SO4), % | ≤ | 0.01 | |||
Ferric salt (as Fe), mg/kg | ≤ | 5.0 | / | ||
Oxalate (as C2O4), % | ≤ | 0.01 | |||
Calcium salt (as Ca), % | ≤ | 0.02 | / | ||
Readily carbonisable substance | ≤ | 1.0 | / | ||
Acidity and alkalinity | Pass test | / |
Parameter | Specification | ||||
Separated yeast protein | Concentrated yeast protein | ||||
Sensory requirement | Colour | Yellow to milky white | |||
State | Granules or powder | ||||
Odour | Characteristic odour of the product, and free of foreign odour | ||||
Impurity | No obvious impurities | ||||
Physical and chemical specification | Content of protein (dry basis), g/100g | X≥80.0 | 70.0≤X<80.0 | ||
Water content, g/100g | ≤ | 6.0 | |||
Total ash (dry basis), g/100g | ≤ | 6.0 | |||
Ratio of amino-nitrogen to total nitrogen (AN/TN), % | ≤ | 14.0 |
Parameter | Specification | ||||
Excellent grade | First-grade | Qualified grade | |||
Physical and chemical specification | Content of sodium hyaluronate (dry basis), g/100g | ≥ | 95 | 90 | 87 |
Water content, g/100g | ≤ | 10.0 | |||
Ash, g/100g | ≤ | 13.0 | |||
pH (0.1% aqueous solution) | 6.0–8.0 |
Source:CCM
More information can be found at CCM Corn Products China Monthly Report.