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है”ह”ह

IS 10502 (1993): Guar Gum, Food Grade [FAD 8: FoodAdditives]

IS 10602 : 1893

'IT<<ft1:f ~T;rifi

~ ~lf, ~ ~6 - MmlSc( q~t ~Ul5{" )

Indian Standard

GUAR GUM, FOOD GRADE - SPECIFICATION

( First Revision)

UDC 66~·099·62: 665·941

@ BIS 1993

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARO

NEW DELHI 110002

February 1993 Price Group 1

AMENDMENT NO.1 MARCH 2006TO

IS 10502: 1993 GUAR GUM, FOOD GRADE­SPECIFICATION

( First Revision)

( Page 1" clau..\'e 2 ) - Substitute "1699: 1995 Methods of samplingand tcstfor food colours ( second revision )', .. 5403 : 1999 Method for yeast and mouldcount of foodstuffs and animal feeds (first revision)' and ~5887 ( Pan 3 ) : 1999Methods for detection of bacteria responsible for food poisoning : Part 3 Generalguidance on methods for detection of Salmonella ( second revision) 'l forthe existing entries.

( Page 1.clause 2 ) - Delete reference of the following Indian Standards:

'l.~t Aro. Title

2557 : 1963 Annatto colour for food products

5401 : 1969 Method for detection and estimation of coliform bacteria infoodstuffs"

( Page I.. clause 2 ) - Insert reference of the following Indian Standardsatthe appropriateplace:

'I,) 1\'0.

5402 : 2002

5887 ( Part 1 ) :1976

1'itle

Microbiology - General guidance for enumeration ofmicroorganisms - Colony count technique at 30°C(first revision)

Methods for detection of bacteria responsible forfood poisoning: Part 1 Isolation, identification andenumeration of Escherichia coli (first revision)"

Amend No.1 to IS 10502 : 1993

( Page 2, Table I ) - Substitute the following for the existingtable:

Table 1 Requirements for Guar Gum, Food Grade( Clauses 3.3 and 6.1 )

SI Characttarlsdc R.qulreme.lt Method or1at. RertoNo. • " ,

AnnexofThis Other IndianStandard Standards

(I) (2) (3) (4) (~)

i) Purity as galactomannans, 77.~ B-1percent by mass,M,,,

ri) ACId insoluble matter, percent 3.0 8-2bymu5,Max

iii) Totalash.percentby mass, I.S B-3Max

iv) Protein(N )( S.7),percent 6.0 IS 7219 : 1973by mass, Max

v) Starch Passesthe test B-4

vi) Lo50S on drying at lOSoC for 12.0 A-lor5 h,Max IS 7928 : 1992

vii) Lead(as Pb), mglkg, Max 2 1SorIS 1699 : 1995

viii) Arsenic (as As), mglkg.Max 3 150£IS 1699: 1995

ix) Mouldand yeastCOWlt per SOO IS 5403 : 1999gram, Max

x) Escherichia col, per gram, Max Absent IS 5887 (Part 1 ) :1976

xi) Salmonella per gram, Max Absent IS 5887 ( Part 3 ) :1999

xii) Total plate count per 5000 IS 5402 : 2002gram, Max

( Page 2, clause 5, line 5 ) - Substitute '4 of IS 1699 : 1995' for 'AppendixA of IS 2557 : 1963'.

(FAD 8)

Reprography Unit, BIS,NewDelhi, India2

Food Additives Sectional Committee, FAD 8

FOREWORD

This Indian Standard ( First Revision) was adopted by the Bureau of Indian Standards, afterthe draft finalized by the Food Additives Sectional Committee had been approved by the Foodand Agriculture Division Council.

Use of guar gum as food additive is permitted under Prevention of Food Adulteration Rules, 19S5,for certain foods.

Guar gum is obtained from ground endosperms of Cyamopsis tetragonolobus (Linn) Taub. Itconsists chiefly of a high molecular weight hydrocolloidal polysaccharide, composed of galactanand mannan units combined through glycosidic linkages, which may be described chemically asa galactomannan.

This Indian Standard was first published in 1986. It is being revised to take into account thelatest trade practices for both internal use and exports. In the revised version the requirementsfor the various characteristics given in Table I have been ugraded,

In the preparation of this standard the requirements given in the following publications have beentaken into consideration:

FAO Food and Nutrition Paper 4 - 'Specifications for the identity and purity of thickeningagents, anticaking agents, antimicrobials, antioxidants and emulsifiers' published bythe Joint FAO/WHO Expert Committee on Food Additives, Rome 1978.

Food Chemicals Codex, published by National Academyof Sciences and National ResearchCouncil, Washington DC, USA.

BEe Council Directive 78/663/EEC dated 25 July 1978 laying down specific criteria of purityfor emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs.

For the purpose of deciding whether a particular requirement of this standard is complied with,the final value, observed or calculated, expressing the result of a test or analysis, shall be roundedoff in accordance with IS 2 : 1960 'Rules for rounding off numerical values ( revised )'. Thenumber of significant places retained in the rounded off value should be the same as that of thespecified value in this standard.

IS 10502 : 1993

Indian Standard

GUAR GUM, FOOD GRADE - SPECIFICATION

( First Revision )

3.2.3 Transfer 2 g of the sample into a400-ml beaker, moisten it thoroughly withabout 4 ml of isopropanol, add with vigorousstirring 200 ml of water and continue thestirring until the gum is completely anduniformly dispersed. An opalescent, viscoussolution is formed. Transfer 100 ml of thesolution into another 400-ml beaker, heat themixture in a boiling water bath for about10 minutes and then cool to room temperature.There is no substantial increase in viscosity(differentiating guar gum from carob bean gum).

3.2.4 Identify sugars as indicated in Annex A.Indicates presence of mannose and galactose.

3.2.5 Place some ground guar gurn in anaqueous solution containing 0·5 percent iodineand I percent potassium iodide on a glass slidefor microscopic examination. Guar gum showsclose groups of round to pear formed cells;their contents are yellow to brown. (Locustbean gum contains long stretched tubiform cells,separate or slightly inter-spaced; their browncontents are much less regularly formed thanin guar gum.)

3.3 The material shall also conform to therequirements given in Table 1.

3 REQUIREMENTS

3.1 Description

It shall be a white to yellowish white powderwith a characteristic guar odour.

3.2 Identlfleatlen

3.2.1 Solubility

Forms a solution in cold or hot water.

Lsglutamate,

Title

Methods for detection ofbacteria responsible for foodpoisoning: Part 3 Isolationand identification of Salmo­nella and Shigella (firstrevision)

Method for determination ofproteins in foods and feedingredients

Alginic acid, food grade (firstrevision)Monosodiumfood grade

Annatto colour for foodproducts

Method for detection andestimation of coliform bacteriain foodstuffs

Method for yeast and mouldcount of foodstuffs

3.2.2 A water solution of guar gum having a pHbetween 5.4 and 6.5" which may be converted

( third to a gel by the addition of small amounts ofReagent grade water sodium borate.revision)

Methods of sampling and testfor food colours ( firstrevision)

9505 : 1980

7219 : 1973

7928 : 1992

5401 : 1969

5887( Part 3 ) : 1976

5403 : 1969

2557 : 1963

1699 : 1974

2 REFERENCES

The following Indian Standards are necessaryadjuncts to this standard:

IS No.

1070 : 1992

1 SCOPE

This standard prescribes the requirementsand methods of sampling and test for guargum, food grade, obtained by grinding theendosperm of Cyamopsis tetragonolobus ( Linn)Taub, (Fam, Leguminosae ).

1

IS 10502 : 1993

Table I Requirements for Guar Gum, Food Grade

( Clauses 3.3 and 6.1 )

SI No. Characteristic Requirement

(I) (2) (3)

i) Purity as galactomannans, percent 77·5by mass, Min

ii) Acid insoluble matter, percent by 3·0mass, Max

iii) Total ash, percent by mass, Max i-siv) Protein (N x S·7 ). percent by 6·0

mass, Max

V) StaJch Passes thetest

vi) Loss on drying at losnc for S hours, 12·0Max

vii) Lead ( as Pb ). m8/kg. Afax 10

viii) Arsenic ( as As), mg/kg, Max 3

ix) Heavy metal, mg/kg, Max 20

X) Mould and yeast countg 1000

xi) Coliform bacteria Absent( in 1 g )

xii) Salmonella Absent( in 10 g )

Method of Test, Ref to

'Ann;~fihi;--IS~4--0th;-~Standard Standards

(4) (S) (6)

B·l

H·2

B·3

IS 7219 : J973

B.4

A-2 ofIS 7928 : 1992

9

10

A-3 ofIS 9505 : 1980IS S40J : 1969

IS 5401 : 1969

IS 5887 ( Part 3 ) :1976

4 PACKING, STOR.~GE AND MARKING

4.1 PackiDg

The material shall be filled in containers withas little air space as possible. The containersshall be such as to preclude air contaminationof the contents with metals or other impurities.

4.2 Storage

The material shall be stored in a cool and dryplace so as to avoid excessive exposure to heat.

4.3 Marking

Each container shall be marked legibly to givethe following information:

a) Name of the material including thewords 'Food Grade';

b) Source of manufacture;c) Minimum net contents;d) Batch or code number;e) Date of manufacture; andf) Any other details required under the

Standards of Weights and Measures

2

(Packaged Commodities) Rules, 1977/Prevention of Food Adulteration Rules, 1955.

4.3.1 The container may also be marked withthe Standard Mark.

5 SAMPLING

The representative samples of the materialshall be drawn and conformity of the materialto the requirements of this specification shallbe determined according to the procedureprescribed in Appendix A of IS 2557 : 1963.

6 TESTS

6.1 Tests shall be carried out by the methodsspecified in 3.2 and col 4, 5 and 6 of Table 1.

6.2 Quality of Reagents

Unless specified otherwise, pure chemicals anddistilled water (see IS 1070 : 1992) shall beemployed in tests.

NOTE - 'Pure chemicals' shall mean chemicals thatdo not coruai.i impurities which affect the result ofanalysis.

IS 10502 : 1993

ANNEX A

( Clause 3.2.4 )

IDENTIFICATION OF SUGARS

Boil mixture of 100 mg of the samples and20 ml of 10 percent sulphuric acid for3 hours.

Allow to cool and add excess barium carbonate,mixing with a magnetic stirrer until the solutionis of pH 7. and filter. Evaporate the filtratein a rotary evaporator at 30-50°C in vacuumuntil a crystalline (or syrupy) residue isobtained. Dissolve in 10 ml of 40 percentmethanol. This is the hydrolysate. Place Ito 10 microlitre spots of hydrolysates on thestarting line of two chromatoplates and spotscontaining 1 to 10 micrograms of galactose andmannose expected to be present in the hydroly­sate. Usc two solvent systems one for each

plate to develop the plates:

a) A mixture of formic acid, methyl ethylketone, tertiary butanol and water( 15 : 30 : 40 : 15 by volume ); and

b) A mixture of isopropanol, pyridine, aceticacid and water (40: 40 : 5 : 20 byvolume ).

After development, spray with a solution of1'23 g anisidine and 1·66 g phthalic acid in100 ml ethanol and heat the plates at 100°C for10 minutes. A greenish yellow colour is pro­duced with hexoses, a red colour with pentosesand a brown colour with uronic acids.Compare sample spots with those for thesolution of galactose and mannose.

ANNEX 8

( Table 1 )

DETERl\1INATION OF GALACTOMANNANS, ACID INSOLUBLEMA1"rER, l'OTAL ASH AND STARCH

B-1 GALACTOMANNANS

The difference between the sum of thepercentages of acid insoluble matter, total ash,loss on drying, and protei n and 100 representsthe percent of galactomannans,

8-1 ACID INSOLUBLE MATTER

Transfer 1·5 g of the sample, accur~t~lyweighed, into a 250-ml beaker contammg150 ml of water and 15 m I of 1 percent sulphu­ric acid. Cover the beaker with a watch glassand heat the mixture Oil a steam bath for6 hours rubbing down the wall of the beakerfrequently with a rubber-lipped stirring.rod andreplacing any water lost by evaporation. Atthe end of the 6-hour heating period add about500 mg of a suitable filter aid. accuratelyweighed, an~ filte.r through a tared Go~chcrucible provided \Vlt~ an as.bestos pad. W,lsht he residue severa I times with hot wa ter, drythe crucible and its contents at 105°C for3 hours, cool in a desiccator and weig~. T~edifference between the weight of the filter ~Idand that of the residue is the mass of acid-insoluble matter.

3

B-3 ASII ( TOTAL )

Weigh accurately about 3 g of the samplein a tared crucible, ignite at a low temperature( about 550°C ), not to exceed very dull redness,until free from cat bon, cool in a desiccator,and weigh. If a carbon-free ash is not obtained,wet the charred mass with hot water or oxidi­zing agent like hydrogen peroxide, collectthe insoluble residue on an ashlcss filter paper,and ignite the residue and filter paper untilthe ash is white or nearly so. Finally, addthe filtrate, evaporate it to dryness, and heatthe whole to a dull redness. If a carbon-freeash is still not obtained, cool the crucible,add 15 ml of alcohol, break up the ashwith a glass rod" then burn off the alcohol"again heat the whole to a dull redness, cooland weigh,

8-4 STARCH

To a 1 in 10 solution of the gum add a fewdrops of iodine solution. No blue colour shallbe produced.

------------------ ~ T_~ _

Standard Mark

The use of the Standard Mark is governed by the provisions of the Bureau oflNiI..Standards Act, 1986 and the Rules and Regulations made thereunder. The Standard ~fark

on products covered by an Indian Standard conveys the assurance that they have beenproduced to comply with the requirements of that standard under a well defined systemof inspection, testing and quality control which is devised and supervised by BIS andoperated by the producer. Standard marked products are also continuously checked byBIS for conformity to that standard as a further safeguard. Details of conditions underwhich a licence for the use of the Standard Mark may be granted to manufacturers orproducers may be obtained from the Bureau of Indian Standards.

Bureau of IndllD Stud.rd.

DIS is a statutory institution established under the BurttIU of l"dltm Sttl"dartb Atl, 1986 topromote harmonious development of the activities of standardization, markinl and qualitycertification of goods and attending to connected matters in the country.

Copyrigbt

BIS has the copyright of all its publications. No part of these publications may be reproducedin any form without the prior permission in writing of DIS. This does not preclude the free use,in the course of implementing the standard, of necessary details, such as symbols and sizes, typeor grade designations. Enquiries relating to copyright be addressed to the Director( Publications ). DIS.

ReyisioD of ladian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standardsare also reviewed periodically; a standard along with amendments is reaffirmed when such reviewindicates that no changes are needed; if the review indicates that changes are needed, it is takenup for revision. Users of Indian Standards should ascertain that they are in possession of thelatest amendments or edition by referring to the latest issue of 'BIS Handbook· and 'StandardsMonthly Additions'. Comments on this Indian Standard may be sent to BIS giving the followingreference:

Doc: No. fAD 8 ( 0101 )

AmeDdmeDtl Issued Since Publication

Amend No. Date of Issue

BUREAU OF INDIAN STANDARDS

Text Affected

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