GB/T 20882.2-2021 PDF EnglishUS$230.00 · In stock · Download in 9 seconds
GB/T 20882.2-2021: Quality requirements for starch sugar - Part 2: Glucose syrup and glucose syrup powder Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB/T 20882.2-2021: Quality requirements for starch sugar - Part 2: Glucose syrup and glucose syrup powder---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/GBT20882.2-2021 NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.180.20 CCS X 31 Replacing GB/T 20885-2007 Quality requirements for starch sugar - Part 2.Glucose syrup and glucose syrup powder Issued on. DECEMBER 31, 2021 Implemented on. JULY 01, 2022 Issued by. State Administration for Market Regulation; Standardization Administration of the People’s Republic of China. Table of ContentsForeword... 3 Introduction... 5 1 Scope... 6 2 Normative references... 6 3 Terms and definitions... 6 4 Product classification... 7 5 Requirements... 7 6 Test methods... 8 7 Inspection rules... 14 8 Marking, packaging, transportation and storage... 16 Appendix A (Informative) Determination of sugar boiling temperature... 18ForewordThis document was drafted in accordance with the rules given in GB/T 1.1-2020, “Directives for standardization - Part 1.Rules for the structure and drafting of standardizing documents”. This document is one of the series of standards “Quality requirements for starch sugar”. The following parts have been released for the series of standards. -- GB/T 20880, Edible dextrose; -- GB/T 20882.2, Quality requirements for starch sugar - Part 2.Glucose syrup and glucose syrup powder; -- GB/T 20882.3, Quality requirements for starch sugar - Part 3.Crystalline fructose and solid fructose-glucose; -- GB/T 20882.4, Quality requirements for starch sugar - Part 4.High fructose syrup; -- GB/T 20882.6, Quality requirements for starch sugar - Part 6.Maltodextrin. This document replaces GB/T 20885-2007 “Glucose Syrup”. Compared with GB/T 20885-2007, the main technical changes are as follows. -- Amend terms and definitions (see 3.1; 3.1 of the 2007 edition); -- Add the classification, requirements and corresponding test methods of solid products (see 4.1, Chapter 5, 6.3, 6.5, 6.6 and 6.8); -- Change “transmittance” in the physical and chemical requirements to “light transmittance” (see 5.2; 5.2 of the 2007 edition); -- Delete the physical and chemical requirements and test methods for protein and sugar boiling temperature (see 6.6 and 6.7 of the 2007 edition); -- Change the physical and chemical requirements for DE value, pH, and sulfated ash (see 5.2; 5.2 of the 2007 edition); -- Change the test method for dry matter (solid matter) (see 6.4; 6.2 of the 2007 edition). Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying patents. This document shall be under the jurisdiction of National Technical Committee 64 on Food Industry of Standardization Administration of China (SAC/TC 64). The drafting organizations of this document. Qinhuangdao Lihua Starch Co., Ltd., Guangzhou Shuangqiao Company Ltd., Anhui BBCA Fermentation Technology Engineering Research Co., Ltd., Luzhou Biotechnology (Shandong) Co., Ltd., Baolingbao Biology Co., Ltd., Cargill Ventures (China) Co., Ltd., ROQUETTE (China) Co., Ltd., China National Research Institute of Food & Fermentation Industries Co., Ltd., Tate & Lyle Trading (Shanghai) Co., Ltd. The drafters of this document. Zheng Miao, Zhang Xuefeng, Ru Caiyou, Mu Xiaoling, Xu Zhengkang, Wang Deyou, Li Peigong, Wang Qiongfang, Bian Jiang, Wang Xiaolong, Wang Liang, Zhao Jingbo, Wang Lingyun. The previous versions of this document and the documents which are replaced by this document are as follows. -- The first version released in 2007 was GB/T 20885-2007; -- This is the first revision.1 ScopeThis document specifies the quality requirements for glucose syrup and glucose syrup powder, including terms and definitions, product classification, requirements, test methods, inspection rules, marking, packaging, transportation and storage. This document applies to the production, inspection and sales of glucose syrup and glucose syrup powder.2 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dated references, only the version corresponding to that date is applicable to this document; for undated references, the latest version (including all amendments) is applicable to this document. GB/T 191, Packaging - Pictorial marking for handling of goods GB/T 601, Chemical reagent - Preparations of reference titration solutions GB/T 602, Chemical reagent - Preparations of standard solutions for impurity GB/T 603, Chemical reagent - Preparations of reagent solutions for use in test methods3 Terms and definitionsThe following terms and definitions are applicable to this document. 3.1 glucose syrup A mixed syrup containing glucose, which is obtained by hydrolyzing and refining starch or starchiness by whole enzymatic method, acid process, enzymatic acid method or acid enzymatic method.4 Product classification4.1 According to the product form, it is divided into glucose syrup and glucose syrup powder. 4.2 Glucose syrup, according to the glucose equivalent (DE value), is divided into low DE value glucose syrup, medium DE value glucose syrup and high DE value glucose syrup.5 Requirements5.1 Sensory requirements It shall be in accordance with Table 1.6 Test methods6.1 General requirements The water used in this method shall meet the specifications of water in GB/T 6682 unless other requirements are specified; the reagents used shall be analytical reagents when no other specifications are specified. 6.2 Sensory requirements Take an appropriate amount of sample; observe the state and color of the sample under natural light; smell the smell, and taste the taste. 6.3 DE value 6.3.1 Reagents and solutions 6.3.1.3 Fehling's reagent 6.3.2 Analysis steps 6.3.2.1 Preparation of sample solution Weigh a certain amount of sample (accurate to 0.000 1 g, the sampling amount should be 550 mg ~ 650 mg of reducing sugar per 100 mL of sample solution); put it in a 50 mL beaker; add hot water to dissolve it, and transfer it to a 250 mL volumetric flask; cool to room temperature; add water to dilute to the mark; shake well and set aside. 6.3.2.2 Pre-titration According to the calibration operation of Fehling’s solution, pipette 25 mL of mixed Fehling’s solution into a conical flask; add 10 mL of water; add three glass beads; use a 25 mL burette to add 18 mL of sample solution; 6.3.2.3 Formal titration Pipette 25 mL of the mixed Fehling’s solution into a conical flask, where the operation is the same as the pre-titration. Use a burette to add the sample solution about 0.5 mL less than that of pre-titration into the conical flask; 6.3.3 Result calculation The DE value of the sample is calculated according to Formula (2), and the value is expressed in %. 6.3.4 Precision The absolute difference between two independent determination results which are obtained under repeatability conditions shall not exceed 2% of its arithmetic mean. 6.4 Dry matter (solid matter) 6.4.1 Instruments and apparatuses 6.4.2 Instrument calibration At 20 °C, the refractive index of the refractometer corrected with grade-II water is 1.333 0, which is equivalent to zero dry matter (solid matter). The instrument shall be calibrated at least once a day. 6.4.3 Analysis steps Place the refractometer in a well-lit position; adjust the temperature of the prisms of the refractometer to 20 °C; separate the two prisms; use a glass rod to add a small amount of sample (one drop to two drops) on the surface of the fixed prisms (the glass rod shall not touch the surface of the prisms, and the coating time shall be less than 2 s); 6.4.4 Precision The absolute difference between two independent determination results which are obtained under repeatability conditions shall not exceed 1% of its arithmetic mean. 6.5 Moisture Measure according to Method I of GB 5009.3-2016, "Direct drying method", in which the drying temperature is set to 105 °C ± 2 °C. 6.6 pH 6.6.1 Instruments and apparatuses Acidity meter. The accuracy is 0.01 pH; it is equipped with glass electrode and calomel electrode (or composite electrode). 6.6.2 Analysis steps 6.6.3 Precision The absolute difference between two independent determination results which are obtained under repeatability conditions shall not exceed 3% of its arithmetic mean. 6.7 Light transmittance 6.7.1 Instruments and apparatuses Spectrophotometry. 6.7.2 Analysis steps 6.7.3 Precision The absolute difference between two independent determination results which are obtained under repeatability conditions shall not exceed 1% of its arithmetic mean. 6.8 Sulfated ash 6.8.1 Reagents 6.8.2 Instruments and apparatuses 6.8.2.1 Porcelain crucible. 50 mL. 6.8.2.2 High-temperature furnace. The temperature control range is 525 °C ± 25 °C. 6.8.2.3 Dryer. Use silica gel as desiccant. 6.8.2.4 Analytical balance. The accuracy is 0.01 mg. 6.8.3 Analysis steps 6.8.3.1 First, use hydrochloric acid to heat and boil the crucible; then, use running water to wash it; then, use distilled water to clean it. Place the cleaned crucible in a high- temperature furnace; burn at 525 °C ± 25 °C for 0.5 h; take it out and cool it at room temperature to below 200 °C; put it in a desiccator and cool it to room temperature; accurately weigh it; repeat the burning to constant weight (the difference between the two weighing before and after does not exceed 0.3 mg). Express the calculation result to two digits after the decimal point. 6.8.5 Precision The absolute difference between two independent determination results which are obtained under repeatability shall not exceed 5% of its arithmetic mean.7 Inspection rules7.1 Batch Products of the same raw materials, the same formula, the same process, which are continuously produced on the same production line and are of uniform quality are one batch. 7.2 Sampling 7.2.1 Glucose syrup sampling 7.2.2 Glucose syrup powder sampling 7.2.2.1 When taking samples from the whole batch of products, a number of packaging units shall be taken from the whole batch first, and then uniform samples shall be taken from the taken packaging units. 7.3 Delivery inspection 7.3.1 Before the products are delivered, they shall be inspected batch by batch according to the provisions of this document. The products shall not leave the factory until the inspection meets the requirements of this document. 7.3.2 The delivery inspection items are as follows. 7.4 Type inspection The inspection items are all the items specified in the requirements of this document. Generally, the type inspection is carried out once every six months. In any of the 7.5 Determination rules 7.5.1 When all inspection items of the sampled products meet the requirements, determine that the batch of products conforms to this document.8 Marking, packaging, transportation and storage8.1 Marking 8.1.1 The product classification shall be indicated on the label or instruction manual; for products with a DE value greater than or equal to 95%, the product name can be marked with "whole sugar powder". 8.1.2 The pictorial marking for handling of goods shall meet the requirements of GB/T 191. 8.2 Packaging 8.3 Transportation 8.3.1 The transportation facilities shall be clean. 8.3.2 They shall not be mixed or transported with toxic, harmful, corrosive and odorous items; they shall be avoided from being damp, pressed and exposed to the sun. When loading and unloading, they shall be handled with care, and shall not be directly hooked and packaged. 8.4 Storage ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB/T 20882.2-2021 be delivered?Answer: The full copy PDF of English version of GB/T 20882.2-2021 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB/T 20882.2-2021_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 20882.2-2021_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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