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§168.122 乳糖(Lactose)

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放大字体缩小字体2011-09-25 10:59:07 来源9a href="http://www.law.cornell.edu/cfr/text/21/168/122" target="_blank" rel="nofollow">GPO浏览次数9span id="hits">2829
核心提示:乳糖通常为取自乳清的碳水化合物,它可能是无水的,也可能是含一个分子结晶水的,或者为这两种形式的混合物。乳糖含量不小于98%,以干基计算。硫酸盐灰分含量不大?.3%,以干基计算?0%溶液的pH不小?.5,不大于7.5.?20℃下干燥16h,损失不大于6%。本食品名称为“乳糖”。本节的分析方法都载于《公职分析化学家协会法定分析方法》的规定中、/div>
发布单位
FDA
FDA
发布文号 63 FR 14035
发布日期 1998-03-24 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 乳糖通常为取自乳清的碳水化合物,它可能是无水的,也可能是含一个分子结晶水的,或者为这两种形式的混合物。乳糖含量不小于98%,以干基计算。硫酸盐灰分含量不大?.3%,以干基计算?0%溶液的pH不小?.5,不大于7.5。在120℃下干燥16h,损失不大于6%。本食品名称为“乳糖”。本节的分析方法都载于《公职分析化学家协会法定分析方法》的规定中、/td>

   168.122 Lactose.

   (a Lactose is the carbohydrate normally obtained from whey. It may be anhydrous or contain one molecule of water of crystallization or be a mixture of both forms.

  (b The food shall meet the following specifications:

  ? The lactose content is not less than 98.0 percent, mass over mass (m/m? calculated on a dry basis.

  ? The sulfated ash content is not more than 0.3 percent, m/m, calculated on a dry basis.

  ? The pH of a 10.0-percent m/m solution is not less than 4.5 nor more than 7.5.

  ? The loss on drying for 16 hours at 120 C is not more than 6.0 percent, m/m.

  (c The name of the food is Lactose or, alternatively, Milk sugar、/p>

  (d The methods of analysis in paragraphs (d)(1? (d)(2? (d)(3? (d)(4? and (d)(5 of this section are to be used to determine whether the food meets the requirements of paragraphs (b)(1? (b)(2? (b)(3? and (b)(4 of this section. The methods are contained in Official Methods of Analysis of the Association of Official Analytical Chemists 14th Ed. ?984? including the 4th Supp. ?988? which is incorporated by reference in accordance with 5 U.S.C. 552(a? Copies of the material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA? For information on the availability of this material at NARA, call 202-741-6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

  ? Lactose content, sections 31.064 to 31.071, Purity of Lactose, Liquid Chromatographic Method, First Action, 14th Ed. ?984? pp. 583 and 584.

  ? Lactose content, sections 31.064 to 31.071, Purity of Lactose, Liquid Chromatographic Method, Changes in Official Methods of Analysis, 14th Ed., 4th Supp. ?988? p. 212. This reference recognizes the change in status of the method from first action to final action.

  ? Sulfated ash content, section 31.014, Ash of Sugars and Sirups, Final Action, Sulfated Ash, 14th Ed. ?984? p. 575.

  ? pH, section 14.022, pH of Flour, Potentiometric Method, Final Action, except that a 10-percent m/m solution of lactose in water is used for the determination, 14th Ed. ?984? p. 252.

  ? Loss on drying at 120 C, section 31.070, Ed. ?984? p. 584.

   [42 FR 14479, Mar. 15, 1977, as amended at 47 FR 11834, Mar. 19, 1982; 49 FR 10103, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 55 FR 8459, Mar. 8, 1990; 63 FR 14035, Mar. 24, 1998]

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