National Food Safety Standard of the P.R.C.: Food additive sanxan gum

This standard applies to food additive sanxan gum by fermentation of starch or glucose with Sphingomonas sp. strain TP-3 (Sphingomonas sanxanigenens sp. nov.), then through extraction, drying, and crushing. It specifies the technical requirements and testing methods for the food additive sanxan gum.