Edible corn protein
Sensory Requirements
| Project |
Requirements |
Inspection method |
| Color |
Pale yellow to yellow-brown in color, with uniform hue. |
Take an appropriate amount of the sample and place it on a crystallized, self-colored dish (porcelain dish or similar container). Under natural light, observe its color, texture, and presence of any impurities. Smell its odor, rinse your mouth with lukewarm water, and then taste its flavor. |
| Taste, smell |
Possesses the inherent taste and aroma of the product, with no off-odors. |
|
| Organization Status |
Granular, no caking |
|
| Impurities |
No visible foreign body with normal vision. |
Physicochemical indicators
| Project |
Indicator |
Inspection method |
| Moisture/(g/100g) ≤ |
10.0 |
GB 5009.3 |
| Protein (on a wet basis) / (g/100g) ≥ |
60.0 |
GB 5009.5 |
| Ash content (on a dry basis) / (g/100 g) ≤ |
4.0 |
GB 5009.4 |
| Fat (on a wet basis) / (g/100g) ≤ |
2.0 |
GB 5009.6 |
| Lead (as Pb) / (mg/kg) ≤ |
0.16 |
GB 5009.12 |
| Aflatoxin B 1 /(μg/kg) ≤ |
20 |
GB 5009.22 |
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