National food safety standard
Food additive - Carbon dioxide
1 Scope
This standard is applicable to the food additive carbon dioxide produced by the process of refinement, purification, drying, cooling, pressurization, etc., using carbon dioxide gas generated by alcoholic fermentation, carbonate calcination, synthesis of ammonia, ethylene catalytic oxidation and coal gasification as raw materials.
2 Molecular formula and relative molecular mass
2.1 Molecular formula
CO2
2.2 Relative molecular mass
44.01 (according to the international relative atomic mass in 2013)
3 Technical requirements
3.1 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
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3.2 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Foreword i
1 Scope
2 Molecular formula and relative molecular mass
3 Technical requirements
Annex A Inspection methods
Annex B Relative retention values of components in carbon dioxide on different chromatographic columns