GOST 16280-2002 Food agar
GOST 16280-2002 Food agar was developed by the Interstate Technical Committee MTK 300 “Food, feed, technical and packaging fish products”, the All-Russian Research Institute of Fisheries and Oceanography, and the Pacific Research Fisheries Center. Date of introduction 2004-01-01, instead of GOST 16280-88. This standard is provided in the form of a short summary for educational purposes.
1. Scope GOST 16280-2002 Food agar.
This standard applies to agar made from red algae of the Ahnfeltiaceae family of the Ahnfeltia genus, of the Gracilariaceae family of the Gracilaria genus, intended for the manufacture of food products.
Mandatory requirements for product quality are set out in 3.1, 3.2.2 (indicators “Odor of agar and gel with a mass fraction of dry agar of 0.85%”, “Taste of a gel with a mass fraction of dry agar of 0.85%”, “Presence of impurities”) , 3.2.4, 3.3.2, 3.5.9, 3.5.11, 6.1.1.
2. Normative references in GOST 16280-2002 Food agar.
In this GOST, references to the following standards are used:
GOST 1129-93 Sunflower oil;
GOST 1341-97 Vegetable parchment;
GOST 1760-86 Parchment;
GOST 2226-88 (ISO 6590-1-83, ISO 7023-83) Paper bags;
GOST 2874-82 * Drinking water. Technical requirements and quality control;
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food;
GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and their processed products. Marking and packaging;
GOST 8273-75 Brown paper;
GOST 10444.12-88 Food Products. Method for determination of yeast and mold;
GOST 10444.15-94 Food Products. Methods for determining the amount of mesophilic aerobic and facultative anaerobic microorganisms;
GOST 13511-91 Corrugated cardboard boxes for food, matches, tobacco and detergents;
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids;
GOST 14192-96 Cargo labeling;
GOST 20438-75 Algae, marine herbs and their processed products. Acceptance rules. Methods of organoleptic quality assessment. Sampling method for laboratory testing;
GOST 23285-78 Transport bags for foodstuffs and glass containers;
GOST 24597-81 Packages of packaged goods. Key parameters and dimensions;
GOST 26185-84 Algae, marine herbs and their processed products. Analysis methods;
GOST 26663-85 Transport packages. Formation using packaging tools;
GOST 26668-85 Food and taste products. Sampling methods for microbiological analysis;
GOST 26669-85 Food and taste products. Sample preparation for microbiological analysis;
GOST 26670-91 Food Products. Methods for the cultivation of microorganisms;
GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements;
GOST 30090-93 Sacks and bag fabrics;
GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements;
GOST 30518-97 / GOST R 50474-93 Food Products. Methods for identifying and determining the number of bacteria of the group of Escherichia coli (coliform bacteria);
GOST 30519-97 / GOST R 50480-93 Food Products. Method for detecting bacteria of the genus Salmonella;
GOST 30538-97 Food Products. Methodology for the determination of toxic elements by atomic emission method.
3. Technical requirements for Agar according to GOST 16280-2002 Food agar.
3.1 Food agar-agar should be made in accordance with the requirements of this standard according to technological instructions in compliance with sanitary norms and rules approved in the prescribed manner.
3.2 Characteristics of agar.
3.2.1 Food agar is made of the highest, first and second grades.
3.2.2 According to organoleptic indicators, food agar should meet the requirements specified in table 1.
Name of indicator
Characteristic and norm for varieties
higher
first, second
Appearance
Krupka, granules, powder, flakes, plates, films
Colour
From light cream to dark cream. May be a grayish tint
Beige to Tan
The smell of agar and gel with a mass fraction of dry agar of 0.85%
Odorless
The taste of the gel with a mass fraction of dry agar of 0.85%
No extraneous taste
The presence of impurities
Not allowed
3.2.3 According to physical and chemical indicators, food agar must comply with the requirements and standards specified in table 2.
table 2
Name of indicator
Characteristic and norm for varieties
higher
the first
second
Color of the gel with a mass fraction of dry agar 0.85%, % light transmission, not less
60
45
Strength of the gel with mass fractions of dry agar 0.85% and sugar 70%, g, not less
1600
1000
700
Decrease in gel strength with a mass fraction of dry agar of 0.85% after heating the solution for 2 hours,%, not more than
ten
15
The melting temperature of the gel with a mass fraction of dry agar 0.85%, ° C, not lower
80
The gelation temperature of the agar solution with a mass fraction of dry agar of 0.85%, ° C, not lower
thirty
The gelation temperature of agar solution with mass fractions of dry agar 0.85% and sugar 70%, ° C, not higher
42
Mass fraction of water,%, no more
18
Mass fraction of ash,%, no more
4,5
6.0
The presence of iodine
Not allowed
Mass fraction of substances insoluble in hot water,%, no more
0.4
0.6
3.3 Requirements for raw materials
3.3.1 Raw materials used for the manufacture of food agar correspond to:
raw anfelcia – to the normative document;
dried anfelium – to a regulatory document;
raw gracillaria – to the normative document;
sunflower oil – GOST 1129;
bleach – GOST 1692;
technical caustic soda – GOST 2263;
drinking water – GOST 2874;
sulfuric acid – GOST 4204;
calcium oxide – GOST 8677;
building lime – GOST 9179.
3.3.2 Raw materials used for the manufacture of food agar, according to safety indicators, must comply with the rules, norms and hygienic standards in force in the territory of independent states.
3.4 Agar labeling
3.4.1. Containers with products are marked in accordance with GOST 7630.
On the package indicate the net mass of agar in terms of the normalized mass fraction of water and ash.
3.4.2 Transport marking in accordance with GOST 14192 and GOST 7630.
3.5 Packing
3.5.1 Food agar is packaged in accordance with GOST 7630.
3.5.2 Agar is packaged in:
packages of polymeric materials according to the normative document – with a maximum product weight of 5 kg;
cans of glass and plastic with screw caps according to the regulatory document – with a capacity of not more than 1 dm;
metal cans in accordance with GOST 5981 and regulatory documents – with a capacity of not more than 5050 cm;
film liners according to regulatory documents with a maximum product weight of 10 kg;
laminated paper bags according to GOST 2226 – with a maximum product weight of 15 kg.
3.5.3 Jars with agar are packed in wooden boxes according to the normative document, from corrugated cardboard according to GOST 13511, GOST 13516 – with a maximum product weight of 20 kg.
3.5.4 Packages, agar liners are packed in wooden boxes, made of corrugated cardboard, four-, six-layer paper bags in accordance with GOST 2226, fabric bags in accordance with GOST 30090 – with a maximum product weight of 20 kg.
3.5.5 Pack food agar in bags and liners made of polymer materials in accordance with the instructions in force in the territory of independent states.
3.5.6 Wooden boxes are lined with parchment according to GOST 1341, parchment according to GOST 1760 or wrapping paper according to GOST 8273 from all sides before packing glass cans, bags and liners in them.
3.5.7 The transport packaging must contain agar of the same variety and appearance.
3.5.8. Packages must be sealed, cans must be tightly closed, and bags must be sealed.
3.5.9 Metal cans shall be coated with varnish, enamel or a mixture thereof approved by the bodies of the state sanitary and epidemiological surveillance for contact with food products.
3.5.10 It is allowed to use other types of containers and packaging, including those purchased by import or made from imported materials, authorized by the bodies of the state sanitary and epidemiological surveillance for contact with food, meeting sanitary requirements and ensuring the safety and quality of products during transportation and storage.
3.5.11 Containers and packaging materials must be clean, durable, odorless and made of materials approved for contact with food by the state sanitary and epidemiological surveillance authorities.
4. Acceptance rules according to GOST 16280-2002 Food agar.
4.1 Rules for the acceptance of food additives agar E406 according to GOST 20438.
4.2 Control over the content of toxic elements and radionuclides is carried out in accordance with the procedure established by the manufacturer of the products in coordination with the bodies of the state sanitary and epidemiological surveillance.
4.3 Monitoring the microbiological quality of food agar is carried out in accordance with the procedure established by the instructions [1].
4.4 The frequency of determination of physical and chemical indicators shall be established by the manufacturer.
5. Control methods in GOST 16280-2002 Food agar.
5.1 Sampling methods according to GOST 20438, GOST 26668 and instructions [1].
Sample preparation for the determination of toxic elements in accordance with GOST 26929, for microbiological analyzes in accordance with GOST 26669 and instructions [1].
5.2 Test methods – according to GOST 20438, GOST 26185, GOST 10444.12, GOST 10444.15, GOST 26670, GOST 30518, GOST 30519, GOST 26930, GOST 26931, GOST 26932, GOST 26934, GOST 30178 and instructions [1].
5.3 The content of radionuclides is determined by the methods approved by the bodies of the state sanitary and epidemiological surveillance.
6. Transportation and storage in accordance with GOST 16280-2002 Food agar.
6.1 Transportation
6.1.1 Food agar is transported in accordance with the rules for the transport of goods in force on this type of transport, with a relative humidity of not more than 80%.
6.1.2 Packaging according to GOST 23285, GOST 26663.
The main parameters and sizes of packages according to GOST 24597.
6.2 Storage.
6.2.1 Food agar is stored in clean, well-ventilated rooms, without any odor, sharp fluctuations in air temperature with a relative humidity of not more than 80% not more than 12 months from the date of manufacture.
6.2.2 The expiration date is set by the manufacturer with the storage conditions indicated.