GB 19299-2015 English PDF

US$139.00 · In stock
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GB 19299-2015: [Including 2025XG1] Hygienic standard for jellies
Status: Valid

GB 19299: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 19299-2015	139	Add to Cart	2 days	[Including 2025XG1] Hygienic standard for jellies	Valid
GB 19299-2003	159	Add to Cart	2 days	Hygienic standard for jellies	Obsolete

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Basic data

Standard ID: GB 19299-2015 (GB19299-2015)
Description (Translated English): [Including 2025XG1] Hygienic standard for jellies
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.100.40
Word Count Estimation: 5,512
Date of Issue: 2015-11-13
Date of Implementation: 2016-11-13
Older Standard (superseded by this standard): GB 19299-2003
Regulation (derived from): National Health and Family Planning Commission Announcement No
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This standard applies to jelly.

GB 19299-2015: [Including 2025XG1] Hygienic standard for jellies

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Hygienic standard for jellies National Standards of People's Republic of China National Food Safety Standard jelly Issued on. 2015-11-13 2016-11-13 implementation People's Republic of China National Health and Family Planning Commission released

Foreword

This standard replaces GB 19299-2003 "jelly health standards" and GB 19883-2005 "jelly" in some indicators, GB 19883-2005 "jelly" in the indicators related to this standard to this standard shall prevail. This was compared with the standard instead of the standard, the main changes are as follows. --- Standard name was changed to "national food safety standards jelly"; --- Modify the scope; --- Modify the terms and definitions; --- Modify the physical and chemical properties; --- Increasing the product specifications; --- Increased food safety warnings and consumption methods requirements. National Food Safety Standard jelly

1 Scope

This standard applies to jelly.

2 Terms and definitions

2.1 Jelly Water, sugar as the main raw material, supplemented thickeners and other food additives, with or without added fruit and vegetable products, milk and dairy products and other raw materials, Processed by sol, blending, filling, sterilization, cooling and other processes made of jelly food. 2.2 milk jelly Add milk or milk, and the protein content of not less than 1% of the jelly. 2.3 gel jelly Contents poured from the containers, can basically maintain the original shape, gelatinous jelly. 2.3.1-cup jelly gel In the cup-shaped packaging material, and the cup with a cover film by heat sealing gel jelly. 2.3.2 Other gel jelly In addition to the cup-shaped gel jelly gel jelly. 2.4 smokable jelly Contents poured from the packaging container, semi-fluid gel was able to direct the nozzle with a straw or smoked jelly.

3 Technical requirements

3.1 Requirements for raw materials Food raw materials shall comply with relevant standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Color Taste, smell status The variety should have color, no abnormal color The breed has a proper taste and smell, no odor No normal vision visible foreign matter The contents were poured into a white porcelain dish, place in bright natural light Naked eye color and foreign bodies, identification smell, taste taste 3.3 Limits of contaminants Limits of contaminants shall comply with the provisions of GB 2762. 3.4 Microbiological Microbiological comply with Table 2. Microbiological limits in Table 2 project And a limited sampling program ncm M Testing method Cfu/(CFU/g) 5 2 102 (103) 103 (104) GB 4789.2 Coliforms/(CFU/g) 5 2 10 102 GB 4789.3 Plate Count Mold/(CFU/g) ≤ 20 GB 4789.15 Yeast/(CFU/g) ≤ 20 GB 4789.15 Note. Values in parentheses apply only to milk-based jelly. Analysis and treatment of a sample according to GB 4789.1 and GB/T 4789.24 execution. 3.5 Food additives and food nutrition fortifier 3.5.1 The use of food additives should comply with the provisions of GB 2760. 3.5.2 food nutrition enhancers should comply with the provisions of GB 14880.

4 Other

4.1 gel-cup jelly cup cup inner or medial maximum length should ≥3.5cm; other jelly gel content should ≥30g or net contents Length ≥6.0cm. 4.2 gel jelly should be eye-catching packaging and position of the minimum consumption of packaging, with the white (or yellow) and red label warnings edible party Law, and the text height of not less than 3mm. Warnings and consumption methods should be used the following methods marked "not a swallow; children under three years Unfit for human consumption, the elderly and children under guardianship shall eat. " ......

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