This standard is applicable to the food additive, mono- and di-glycerides of fatty acid (oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid and lauric acid), generated from the reaction of saturated or unsaturated fatty acid or fat (oil) with glycerol, with or without such processing as separation and purification.
2 Structural Formula
Where, -OCR represents fatty acid groups.
3 Technical Requirements
3.1 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and lustre Milk white, light yellow or yellow to light brown Put a proper amount of sample in clean and dry white porcelain dish, observe its color and lustre as well as state under natural light.
State Viscous liquid, paste, solid or powdered solid
3.2 Physical and chemical indexes
Physical and chemical indexes shall be in accordance with those specified in Table 2.
GB 1886.65-2015 The following standards are cited：
