Sanitation Standard for Butane to be Used in Food
2013-08-20
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Article 1
This Standard is prescribed in accordance with the provisions of Article 17 of the Act Governing Food Sanitation.
Article 2
Butane referred in this standard includes both n-butane (CAS Reg. No. 106-97-8) and isobutane (CAS Reg. No. 75-28-5).The formula of the chemical is indicated as C4H10, and its molecular weight is 58.12.
Article 3
N-butane to be used in food shall meet the requirements according to the following standards:
┌──────────┬───────────────────┐
│Item │Standards │
├──────────┼───────────────────┤
│Assay │Not less than 96% (v/v) │
├──────────┼───────────────────┤
│Description │Colorless, and flammable gasthe flavor│
│ │of natural gas │
├──────────┼───────────────────┤
│Boiling temperature │-0.5℃ │
├──────────┼───────────────────┤
│Solubility │One volume of water dissolves 0.15 │
│ │volume; 1 volume of alcohol dissolves │
│ │18 volumes; 1 volume of ether │
│ │dissolves 25 volumes, at 17 ℃ and 770│
│ │mmHg. │
├──────────┼───────────────────┤
│Infrared absorption │The spectrum of a sample exhibits │
│spectrum │absorptions, among others, at │
│ │approximately 3.4 μ m(vs), 6.8 μ │
│ │m(s), 7.2μm(m) and 10.4μm (m). │
├──────────┼───────────────────┤
│Moisture purity │Not more than 0.005 % │
├──────────┼───────────────────┤
│High-boiling residue│Not more than 5 mg/kg │
├──────────┼───────────────────┤
│Acidity of │Add 10 mL of water to the sample, mix │
│high-boiling residue│by swirling for about 30 s, add 2 │
│ │drops of methyl orange TS, insert the │
│ │stopper in the tube, and shake the │
│ │tube vigorously. No pink or red color │
│ │appears in the aqueous layer. │
├──────────┼───────────────────┤
│Sulfur compounds │Carefully open the container valve to │
│analysis │produce a moderate flow of gas. Do not│
│ │direct the gas stream toward the face,│
│ │but deflect apportion of the stream │
│ │toward the nose. The gas is free from │
│ │the characteristic odor of sulfur │
│ │compounds. │
└──────────┴───────────────────┘
│Item │Standards │
├──────────┼───────────────────┤
│Assay │Not less than 96% (v/v) │
├──────────┼───────────────────┤
│Description │Colorless, and flammable gasthe flavor│
│ │of natural gas │
├──────────┼───────────────────┤
│Boiling temperature │-0.5℃ │
├──────────┼───────────────────┤
│Solubility │One volume of water dissolves 0.15 │
│ │volume; 1 volume of alcohol dissolves │
│ │18 volumes; 1 volume of ether │
│ │dissolves 25 volumes, at 17 ℃ and 770│
│ │mmHg. │
├──────────┼───────────────────┤
│Infrared absorption │The spectrum of a sample exhibits │
│spectrum │absorptions, among others, at │
│ │approximately 3.4 μ m(vs), 6.8 μ │
│ │m(s), 7.2μm(m) and 10.4μm (m). │
├──────────┼───────────────────┤
│Moisture purity │Not more than 0.005 % │
├──────────┼───────────────────┤
│High-boiling residue│Not more than 5 mg/kg │
├──────────┼───────────────────┤
│Acidity of │Add 10 mL of water to the sample, mix │
│high-boiling residue│by swirling for about 30 s, add 2 │
│ │drops of methyl orange TS, insert the │
│ │stopper in the tube, and shake the │
│ │tube vigorously. No pink or red color │
│ │appears in the aqueous layer. │
├──────────┼───────────────────┤
│Sulfur compounds │Carefully open the container valve to │
│analysis │produce a moderate flow of gas. Do not│
│ │direct the gas stream toward the face,│
│ │but deflect apportion of the stream │
│ │toward the nose. The gas is free from │
│ │the characteristic odor of sulfur │
│ │compounds. │
└──────────┴───────────────────┘
Article 4
Isobutane to be used in food shall meet the requirements according to the following standards:
┌──────────┬───────────────────┐
│Item │Standards │
├──────────┼───────────────────┤
│Assay │Not less than 94% (v/v) │
├──────────┼───────────────────┤
│Description │Colorless, and flammable gasthe flavor│
│ │of natural gas │
├──────────┼───────────────────┤
│Boiling temperature │-11 ℃ │
├──────────┼───────────────────┤
│Infrared absorption │The spectrum of a sample exhibits │
│spectrum │absorptions, among others, at │
│ │approximately 3.4 μ m(vs), 6.8 μ │
│ │m(s), 7.2μm(m) and 10.9μm (m). │
├──────────┼───────────────────┤
│Moisture purity │Not more than 0.005 % │
├──────────┼───────────────────┤
│High-boiling residue│Not more than 5 mg/kg │
├──────────┼───────────────────┤
│Acidity of │Add 10 mL of water to the sample, mix │
│high-boiling residue│by swirling for about 30 s, add 2 │
│ │drops of methyl orange TS, insert the │
│ │stopper in the tube, and shake the │
│ │tube vigorously. No pink or red color │
│ │appears in the aqueous layer. │
├──────────┼───────────────────┤
│Sulfur compounds │Carefully open the container valve to │
│analysis │produce a moderate flow of gas. Do not│
│ │direct the gas stream toward the face,│
│ │but deflect apportion of the stream │
│ │toward the nose. The gas is free from │
│ │the characteristic odor of sulfur │
│ │compounds. │
└──────────┴───────────────────┘
│Item │Standards │
├──────────┼───────────────────┤
│Assay │Not less than 94% (v/v) │
├──────────┼───────────────────┤
│Description │Colorless, and flammable gasthe flavor│
│ │of natural gas │
├──────────┼───────────────────┤
│Boiling temperature │-11 ℃ │
├──────────┼───────────────────┤
│Infrared absorption │The spectrum of a sample exhibits │
│spectrum │absorptions, among others, at │
│ │approximately 3.4 μ m(vs), 6.8 μ │
│ │m(s), 7.2μm(m) and 10.9μm (m). │
├──────────┼───────────────────┤
│Moisture purity │Not more than 0.005 % │
├──────────┼───────────────────┤
│High-boiling residue│Not more than 5 mg/kg │
├──────────┼───────────────────┤
│Acidity of │Add 10 mL of water to the sample, mix │
│high-boiling residue│by swirling for about 30 s, add 2 │
│ │drops of methyl orange TS, insert the │
│ │stopper in the tube, and shake the │
│ │tube vigorously. No pink or red color │
│ │appears in the aqueous layer. │
├──────────┼───────────────────┤
│Sulfur compounds │Carefully open the container valve to │
│analysis │produce a moderate flow of gas. Do not│
│ │direct the gas stream toward the face,│
│ │but deflect apportion of the stream │
│ │toward the nose. The gas is free from │
│ │the characteristic odor of sulfur │
│ │compounds. │
└──────────┴───────────────────┘
Article 5
This Standard shall be implemented from the date of promulgation.