GOST 16280-2002 Food agar<\/strong> was developed by the Interstate Technical Committee MTK 300 \u201cFood, feed, technical and packaging fish products\u201d, 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.<\/p>\n 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.<\/p>\n Mandatory requirements for product quality are set out in 3.1, 3.2.2 (indicators \u201cOdor of agar and gel with a mass fraction of dry agar of 0.85%\u201d, \u201cTaste of a gel with a mass fraction of dry agar of 0.85%\u201d, \u201cPresence of impurities\u201d) , 3.2.4, 3.3.2, 3.5.9, 3.5.11, 6.1.1.<\/p>\n In this GOST, references to the following standards are used:<\/p>\n GOST 1129-93 Sunflower oil; 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.<\/p>\n 3.2 Characteristics of agar.<\/p>\n 3.2.1 Food agar is made of the highest, first and second grades.<\/p>\n 3.2.2 According to organoleptic indicators, food agar should meet the requirements specified in table 1.<\/p>\n Name of indicator<\/p>\n Characteristic and norm for varieties<\/p>\n higher<\/p>\n first, second<\/p>\n Appearance<\/p>\n Krupka, granules, powder, flakes, plates, films<\/p>\n Colour<\/p>\n From light cream to dark cream. May be a grayish tint<\/p>\n Beige to Tan<\/p>\n The smell of agar and gel with a mass fraction of dry agar of 0.85%<\/p>\n Odorless<\/p>\n The taste of the gel with a mass fraction of dry agar of 0.85%<\/p>\n No extraneous taste<\/p>\n The presence of impurities<\/p>\n Not allowed<\/p>\n 3.2.3 According to physical and chemical indicators, food agar must comply with the requirements and standards specified in table 2.<\/p>\n table 2<\/p>\n Name of indicator<\/p>\n Characteristic and norm for varieties<\/p>\n higher<\/p>\n the first<\/p>\n second<\/p>\n Color of the gel with a mass fraction of dry agar 0.85%, % light transmission, not less<\/p>\n 60<\/p>\n 45<\/p>\n Strength of the gel with mass fractions of dry agar 0.85% and sugar 70%, g, \u200b\u200bnot less<\/p>\n 1600<\/p>\n 1000<\/p>\n 700<\/p>\n Decrease in gel strength with a mass fraction of dry agar of 0.85% after heating the solution for 2 hours,%, not more than<\/p>\n ten<\/p>\n 15<\/p>\n The melting temperature of the gel with a mass fraction of dry agar 0.85%, \u00b0 C, not lower<\/p>\n 80<\/p>\n The gelation temperature of the agar solution with a mass fraction of dry agar of 0.85%, \u00b0 C, not lower<\/p>\n thirty<\/p>\n The gelation temperature of agar solution with mass fractions of dry agar 0.85% and sugar 70%, \u00b0 C, not higher<\/p>\n 42<\/p>\n Mass fraction of water,%, no more<\/p>\n 18<\/p>\n Mass fraction of ash,%, no more<\/p>\n 4,5<\/p>\n 6.0<\/p>\n The presence of iodine<\/p>\n Not allowed<\/p>\n Mass fraction of substances insoluble in hot water,%, no more<\/p>\n 0.4<\/p>\n 0.6<\/p>\n 3.3 Requirements for raw materials<\/p>\n 3.3.1 Raw materials used for the manufacture of food agar correspond to:<\/p>\n raw anfelcia \u2013 to the normative document; 3.4 Agar labeling<\/p>\n 3.4.1. Containers with products are marked in accordance with GOST 7630.<\/p>\n On the package indicate the net mass of agar in terms of the normalized mass fraction of water and ash.<\/p>\n 3.4.2 Transport marking in accordance with GOST 14192 and GOST 7630.<\/p>\n 3.5 Packing<\/p>\n 3.5.1 Food agar is packaged in accordance with GOST 7630.<\/p>\n 3.5.2 Agar is packaged in:<\/p>\n packages of polymeric materials according to the normative document \u2013 with a maximum product weight of 5 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 \u2013 with a maximum product weight of 20 kg.<\/p>\n 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.<\/p>\n 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.<\/p>\n 3.5.7 The transport packaging must contain agar of the same variety and appearance.<\/p>\n 3.5.8. Packages must be sealed, cans must be tightly closed, and bags must be sealed.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 4.1 Rules for the acceptance of food additives agar E406 according to GOST 20438.<\/p>\n 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.<\/p>\n 4.3 Monitoring the microbiological quality of food agar is carried out in accordance with the procedure established by the instructions [1].<\/p>\n 4.4 The frequency of determination of physical and chemical indicators shall be established by the manufacturer.<\/p>\n 5.1 Sampling methods according to GOST 20438, GOST 26668 and instructions [1].<\/p>\n Sample preparation for the determination of toxic elements in accordance with GOST 26929, for microbiological analyzes in accordance with GOST 26669 and instructions [1].<\/p>\n 5.2 Test methods \u2013 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].<\/p>\n 5.3 The content of radionuclides is determined by the methods approved by the bodies of the state sanitary and epidemiological surveillance.<\/p>\n 6.1 Transportation<\/p>\n 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%.<\/p>\n 6.1.2 Packaging according to GOST 23285, GOST 26663.<\/p>\n The main parameters and sizes of packages according to GOST 24597.<\/p>\n 6.2 Storage.<\/p>\n 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.<\/p>\n 6.2.2 The expiration date is set by the manufacturer with the storage conditions indicated.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"1. Scope GOST 16280-2002 Food agar.<\/h2>\n
2. Normative references in GOST 16280-2002 Food agar.<\/h3>\n
\nGOST 1341-97 Vegetable parchment;
\nGOST 1760-86 Parchment;
\nGOST 2226-88 (ISO 6590-1-83, ISO 7023-83) Paper bags;
\nGOST 2874-82 * Drinking water. Technical requirements and quality control;
\nGOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food;
\nGOST 7630-96 Fish, marine mammals, marine invertebrates, algae and their processed products. Marking and packaging;
\nGOST 8273-75 Brown paper;
\nGOST 10444.12-88 Food Products. Method for determination of yeast and mold;
\nGOST 10444.15-94 Food Products. Methods for determining the amount of mesophilic aerobic and facultative anaerobic microorganisms;
\nGOST 13511-91 Corrugated cardboard boxes for food, matches, tobacco and detergents;
\nGOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids;
\nGOST 14192-96 Cargo labeling;
\nGOST 20438-75 Algae, marine herbs and their processed products. Acceptance rules. Methods of organoleptic quality assessment. Sampling method for laboratory testing;
\nGOST 23285-78 Transport bags for foodstuffs and glass containers;
\nGOST 24597-81 Packages of packaged goods. Key parameters and dimensions;
\nGOST 26185-84 Algae, marine herbs and their processed products. Analysis methods;
\nGOST 26663-85 Transport packages. Formation using packaging tools;
\nGOST 26668-85 Food and taste products. Sampling methods for microbiological analysis;
\nGOST 26669-85 Food and taste products. Sample preparation for microbiological analysis;
\nGOST 26670-91 Food Products. Methods for the cultivation of microorganisms;
\nGOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements;
\nGOST 30090-93 Sacks and bag fabrics;
\nGOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements;
\nGOST 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);
\nGOST 30519-97 \/ GOST R 50480-93 Food Products. Method for detecting bacteria of the genus Salmonella;
\nGOST 30538-97 Food Products. Methodology for the determination of toxic elements by atomic emission method.<\/p>\n3. Technical requirements for Agar according to GOST 16280-2002 Food agar.<\/h3>\n
\ndried anfelium \u2013 to a regulatory document;
\nraw gracillaria \u2013 to the normative document;
\nsunflower oil \u2013 GOST 1129;
\nbleach \u2013 GOST 1692;
\ntechnical caustic soda \u2013 GOST 2263;
\ndrinking water \u2013 GOST 2874;
\nsulfuric acid \u2013 GOST 4204;
\ncalcium oxide \u2013 GOST 8677;
\nbuilding lime \u2013 GOST 9179.
\n3.3.2 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.<\/p>\n
\ncans of glass and plastic with screw caps according to the regulatory document \u2013 with a capacity of not more than 1 dm;
\nmetal cans in accordance with GOST 5981 and regulatory documents \u2013 with a capacity of not more than 5050 cm;
\nfilm liners according to regulatory documents with a maximum product weight of 10 kg;
\nlaminated paper bags according to GOST 2226 \u2013 with a maximum product weight of 15 kg.
\n3.5.3 Jars with agar are packed in wooden boxes according to the normative document, from corrugated cardboard according to GOST 13511, GOST 13516 \u2013 with a maximum product weight of 20 kg.<\/p>\n4. Acceptance rules according to GOST 16280-2002 Food agar.<\/h3>\n
5. Control methods in GOST 16280-2002 Food agar.<\/h4>\n
6. Transportation and storage in accordance with GOST 16280-2002 Food agar.<\/h4>\n