SB/T 10021-2017 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| SB/T 10021-2017 | English | 160 |
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Gelatinized candy
| Valid |
| SB/T 10021-2008 | English | 399 |
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Gelatinized confetions
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| SB 10021-2001 | English | 199 |
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(Gel Candy)
| Obsolete |
| SB/T 10021-1992 | English | 199 |
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(Gel Candy)
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SB/T 10021-2017: Gelatinized candy---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/SBT10021-2017
SB
DOMESTIC TRADING INDUSTRY STANDARD
ICS 67.180.10
X 33
Registration No.. 58126-2017
Replacing SB/T 10021-2008
Gelatinized candy
Issued on. JANUARY 13, 2017
Implemented on. OCTOBER 01, 2017
Issued by. Ministry of Commerce of PRC
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Categories... 7
5 Technical requirements... 7
6 Inspection method... 9
7 Inspection rules... 10
8 Judgment rules... 11
9 Labels, markings, packaging, storage, transportation and sales... 11
Appendix A (Normative) Testing method for loss on drying... 13
References... 15
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10021-2008 "Gelatinized candy". Compared with
SB/T 10018-2008, the main technical changes are as follows.
- According to GB/T 31120-2014 "Candy terminology", clearly STATE the
definition of gelatinized candy;
- According to GB/T 23823-2009 "Candy classification", clearly STATE the
classification of gelatinized candy;
- IMPROVE the description of "sensory requirements";
- ADD the requirements for "other raw and auxiliary materials";
- ADD the requirements for "food nutrition fortifiers";
- MODIFY the sanitation indicators to food safety indicators; KEEP the
relevant indicators in consistent with the national food safety standards;
- SIMPLIFY the sampling method;
- ADD the requirements for "marking" and "sales";
- LIST the "GB/T 23823-2009 Candy classification" as the reference of this
standard.
This standard was proposed by the China Chamber of Commerce.
This standard shall be under the jurisdiction of the National Confectionery and
Chocolate Standardization Technical Committee (SAC/TC 375).
The main drafting organizations of this standard. Shishi Lixiang Food Co., Ltd.,
Beijing Compel Food Co., Ltd., China Food Co., Ltd., Fujian Yake Food Co.,
Ltd., Dongguan Xuji Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd.,
Qifeng (Fujian) Food Co., Ltd., Xiamen Jindawei Group Co., Ltd., Nestle (China)
Co., Ltd., Jasper Co., Ltd., Bufandi Van Melle Confectionery (China) Co., Ltd.,
Mondelez Food Management (Shanghai) Co., Ltd., Youha Weijuetang Food
(Shanghai) Co., Ltd., Want Want Group, Guangdong Zhenmei Food Co., Ltd.,
Shenzhen Standa Consulting Co., Ltd., China Food Industry Association Candy
Professional Committee, Beijing Zhongshang Huace Commercial Standard
Consulting Center Co., Ltd., China Bakery Confectionery Industry Association.
The main drafters of this standard. Weng Yanjun, Wei Jianhua, Liu Meisen,
Zheng Rongzhen, Shi Shuangquan, Ma Hao, Chu Chaoyang, Lin Jingchang,
Zhan Guanghuang, Jia Xiaolu, Liu Dong, Wang Jia, Lin Zhiqi, Zhang Huaxian,
Fu Guoping, Yu Mingda, Chen Churui, Dai Jue Ru, Gao Feng, Zhang Bin, Liu
Zhenyu, Chen Liping.
This standard replaces the standard previously issued as follows.
- SB/T 10021-1992, SB/T 10021-2001, SB/T 10021-2008.
Gelatinized candy
1 Scope
This standard specifies the terms and definitions, classification, technical
requirements, inspection methods, inspection rules, judgment rules, labeling,
marking, packaging, storage, transportation and sales requirements for
gelatinized candy products.
This standard is applicable to the production, inspection and sales of gelatinized
candy series products as defined in 3.1.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 317 White granulated sugar
GB/T 1886.169 National food safety standard - Food additive - Carrageenan
GB/T 1886.239 National food safety standard - Food additive - Agar
GB 2760 National food safety standard - Standards for uses of food additives
GB 2762 Food safety national standard - Contaminant limits in food
GB 5009.7-2016 National food safety standard - Determination of reducing
sugar in foods
GB 6783 National food safety standard - Food additive - Sucrose esters of
fatty acid
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB/T 8883 Edible wheat starch
GB/T 8884 Potato starch
GB/T 8885 Edible corn starch
GB 14880 National food safety standard for the use of nutritional fortification
substances in foods
3 Terms and definitions
The terms and definitions as defined in GB/T 31120-2014 as well as the
following terms and definitions apply to this document.
3.1
Gelatinized candy
An elastic and chewy product made with edible gum (or starch), granulated
sugar and starch syrup (or other sugar) as the main ingredients.
Note. Rewrite GB/T 31120-2014, definition 2.8.
3.1.1
Plant gum gelatinized candy
Gelatinized candy made with vegetable gum.
3.1.2
Animal glue gelatinized candy
Gelatinized candy made with animal glue.
3.1.6
Coating gelatinized candy, coating and polishing gelatinized candy
Gelatinized candy whose body has surface coating, polished or unpolished.
4 Categories
It is classified according to the different production materials and processes of
gelatinized candies.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 White sugar
It shall meet the requirements of GB 317.
5.1.6 Starch sugar
It shall comply with relevant national standards or industry standards.
5.1.7 Starch
It shall comply with GB/T 8883 or GB/T 8884 or GB/T 8885 and other national
standards or industry standards.
5.1.8 Other raw materials
It shall comply with relevant national standards or industry standards.
5.1.9 Food additives
The quality shall comply with relevant national standards or industry standards.
5.1.10 Food nutrition fortifier
The quality shall comply with the requirements of relevant national standards
or industry standards.
5.2 Sensory requirements
It shall meet the requirements of Table 1.
5.5 Net content
It shall comply with the provisions of the "Measures for Supervision and
Administration of Quantitative Packaging Commodities"
6 Inspection method
6.1 Senses
Place the sample in a clean, dry white container; peel off all packaging materials;
check the color, shape, composition, taste, flavor and impurities.
6.2 Loss on drying
Make determination according to the method specified in Appendix A.
6.3 Reducing sugar
Make determination according to the first method specified in GB 5009.7-2016.
7 Inspection rules
7.1 Group-batch
Products of the same shift or the same shift team, the same variety, the same
production line form a batch.
7.2 Sampling
Randomly select 0.2% of each batch in the production line, or not less than 1
kg in each batch.
7.3 Exit-factory inspection
7.4 Type inspection
7.4.1 Type inspection shall be carried out twice a year during normal production;
type inspection shall also be carried out in one of the following situations.
8 Judgment rules
8.1 Judgement of exit-factory inspection
8.2 Judgment of type inspection
8.2.1 If type inspection items all comply with the provisions of this standard, the
batch of products is judged to be qualified.
8.2.2 If no more than two type inspection items fail to meet the requirements of
this standard, it may double sampling for re-inspection. If there is still one item
failing to meet the requirements of this standard, the batch of products shall be
deemed unqualified.
9 Labels, markings, packaging, storage, transportation and sales
9.1 Label
9.1.1 Pre-packaged products shall meet the requirements of GB 7718 and GB
28050.
9.3 Packaging
9.3.1 Packaging materials shall comply with relevant national standards or
industry standards.
9.3.2 The packing box shall be tight, tidy and free from damage.
9.4 Storage
9.5 Transport
9.6 Sales
Products shall be sold in a clean and hygienic environment. The bulk products
sold based on quantity measurement shall comply with the provisions of GB
31621 and the "Code of hygienic management of bulk food".
Appendix A
(Normative)
Testing method for loss on drying
A.1 Principle
Place the candy samples of known mass in a vacuum drying oven and dry them
to constant weight. Determine the mass of volatiles.
A.2 Apparatus
A.2.1 Analytical balance. Sensitivity is 0.0001 g.
A.2.2 Dryer. Equipped with effective desiccant.
SB/T 10021-2017
SB
DOMESTIC TRADING INDUSTRY STANDARD
ICS 67.180.10
X 33
Registration No.. 58126-2017
Replacing SB/T 10021-2008
Gelatinized candy
Issued on. JANUARY 13, 2017
Implemented on. OCTOBER 01, 2017
Issued by. Ministry of Commerce of PRC
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Categories... 7
5 Technical requirements... 7
6 Inspection method... 9
7 Inspection rules... 10
8 Judgment rules... 11
9 Labels, markings, packaging, storage, transportation and sales... 11
Appendix A (Normative) Testing method for loss on drying... 13
References... 15
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10021-2008 "Gelatinized candy". Compared with
SB/T 10018-2008, the main technical changes are as follows.
- According to GB/T 31120-2014 "Candy terminology", clearly STATE the
definition of gelatinized candy;
- According to GB/T 23823-2009 "Candy classification", clearly STATE the
classification of gelatinized candy;
- IMPROVE the description of "sensory requirements";
- ADD the requirements for "other raw and auxiliary materials";
- ADD the requirements for "food nutrition fortifiers";
- MODIFY the sanitation indicators to food safety indicators; KEEP the
relevant indicators in consistent with the national food safety standards;
- SIMPLIFY the sampling method;
- ADD the requirements for "marking" and "sales";
- LIST the "GB/T 23823-2009 Candy classification" as the reference of this
standard.
This standard was proposed by the China Chamber of Commerce.
This standard shall be under the jurisdiction of the National Confectionery and
Chocolate Standardization Technical Committee (SAC/TC 375).
The main drafting organizations of this standard. Shishi Lixiang Food Co., Ltd.,
Beijing Compel Food Co., Ltd., China Food Co., Ltd., Fujian Yake Food Co.,
Ltd., Dongguan Xuji Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd.,
Qifeng (Fujian) Food Co., Ltd., Xiamen Jindawei Group Co., Ltd., Nestle (China)
Co., Ltd., Jasper Co., Ltd., Bufandi Van Melle Confectionery (China) Co., Ltd.,
Mondelez Food Management (Shanghai) Co., Ltd., Youha Weijuetang Food
(Shanghai) Co., Ltd., Want Want Group, Guangdong Zhenmei Food Co., Ltd.,
Shenzhen Standa Consulting Co., Ltd., China Food Industry Association Candy
Professional Committee, Beijing Zhongshang Huace Commercial Standard
Consulting Center Co., Ltd., China Bakery Confectionery Industry Association.
The main drafters of this standard. Weng Yanjun, Wei Jianhua, Liu Meisen,
Zheng Rongzhen, Shi Shuangquan, Ma Hao, Chu Chaoyang, Lin Jingchang,
Zhan Guanghuang, Jia Xiaolu, Liu Dong, Wang Jia, Lin Zhiqi, Zhang Huaxian,
Fu Guoping, Yu Mingda, Chen Churui, Dai Jue Ru, Gao Feng, Zhang Bin, Liu
Zhenyu, Chen Liping.
This standard replaces the standard previously issued as follows.
- SB/T 10021-1992, SB/T 10021-2001, SB/T 10021-2008.
Gelatinized candy
1 Scope
This standard specifies the terms and definitions, classification, technical
requirements, inspection methods, inspection rules, judgment rules, labeling,
marking, packaging, storage, transportation and sales requirements for
gelatinized candy products.
This standard is applicable to the production, inspection and sales of gelatinized
candy series products as defined in 3.1.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 317 White granulated sugar
GB/T 1886.169 National food safety standard - Food additive - Carrageenan
GB/T 1886.239 National food safety standard - Food additive - Agar
GB 2760 National food safety standard - Standards for uses of food additives
GB 2762 Food safety national standard - Contaminant limits in food
GB 5009.7-2016 National food safety standard - Determination of reducing
sugar in foods
GB 6783 National food safety standard - Food additive - Sucrose esters of
fatty acid
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB/T 8883 Edible wheat starch
GB/T 8884 Potato starch
GB/T 8885 Edible corn starch
GB 14880 National food safety standard for the use of nutritional fortification
substances in foods
3 Terms and definitions
The terms and definitions as defined in GB/T 31120-2014 as well as the
following terms and definitions apply to this document.
3.1
Gelatinized candy
An elastic and chewy product made with edible gum (or starch), granulated
sugar and starch syrup (or other sugar) as the main ingredients.
Note. Rewrite GB/T 31120-2014, definition 2.8.
3.1.1
Plant gum gelatinized candy
Gelatinized candy made with vegetable gum.
3.1.2
Animal glue gelatinized candy
Gelatinized candy made with animal glue.
3.1.6
Coating gelatinized candy, coating and polishing gelatinized candy
Gelatinized candy whose body has surface coating, polished or unpolished.
4 Categories
It is classified according to the different production materials and processes of
gelatinized candies.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 White sugar
It shall meet the requirements of GB 317.
5.1.6 Starch sugar
It shall comply with relevant national standards or industry standards.
5.1.7 Starch
It shall comply with GB/T 8883 or GB/T 8884 or GB/T 8885 and other national
standards or industry standards.
5.1.8 Other raw materials
It shall comply with relevant national standards or industry standards.
5.1.9 Food additives
The quality shall comply with relevant national standards or industry standards.
5.1.10 Food nutrition fortifier
The quality shall comply with the requirements of relevant national standards
or industry standards.
5.2 Sensory requirements
It shall meet the requirements of Table 1.
5.5 Net content
It shall comply with the provisions of the "Measures for Supervision and
Administration of Quantitative Packaging Commodities"
6 Inspection method
6.1 Senses
Place the sample in a clean, dry white container; peel off all packaging materials;
check the color, shape, composition, taste, flavor and impurities.
6.2 Loss on drying
Make determination according to the method specified in Appendix A.
6.3 Reducing sugar
Make determination according to the first method specified in GB 5009.7-2016.
7 Inspection rules
7.1 Group-batch
Products of the same shift or the same shift team, the same variety, the same
production line form a batch.
7.2 Sampling
Randomly select 0.2% of each batch in the production line, or not less than 1
kg in each batch.
7.3 Exit-factory inspection
7.4 Type inspection
7.4.1 Type inspection shall be carried out twice a year during normal production;
type inspection shall also be carried out in one of the following situations.
8 Judgment rules
8.1 Judgement of exit-factory inspection
8.2 Judgment of type inspection
8.2.1 If type inspection items all comply with the provisions of this standard, the
batch of products is judged to be qualified.
8.2.2 If no more than two type inspection items fail to meet the requirements of
this standard, it may double sampling for re-inspection. If there is still one item
failing to meet the requirements of this standard, the batch of products shall be
deemed unqualified.
9 Labels, markings, packaging, storage, transportation and sales
9.1 Label
9.1.1 Pre-packaged products shall meet the requirements of GB 7718 and GB
28050.
9.3 Packaging
9.3.1 Packaging materials shall comply with relevant national standards or
industry standards.
9.3.2 The packing box shall be tight, tidy and free from damage.
9.4 Storage
9.5 Transport
9.6 Sales
Products shall be sold in a clean and hygienic environment. The bulk products
sold based on quantity measurement shall comply with the provisions of GB
31621 and the "Code of hygienic management of bulk food".
Appendix A
(Normative)
Testing method for loss on drying
A.1 Principle
Place the candy samples of known mass in a vacuum drying oven and dry them
to constant weight. Determine the mass of volatiles.
A.2 Apparatus
A.2.1 Analytical balance. Sensitivity is 0.0001 g.
A.2.2 Dryer. Equipped with effective desiccant.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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