GB/T 28720-2012 English PDF

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GB/T 28720-2012: General for starch sugar classification
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 28720-2012	139	Add to Cart	3 days	General for starch sugar classification	Valid

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Basic data

Standard ID: GB/T 28720-2012 (GB/T28720-2012)
Description (Translated English): General for starch sugar classification
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X69
Classification of International Standard: 67.180
Word Count Estimation: 6,630
Regulation (derived from): National Standards Bulletin 2012 No. 24
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the classification and starch sugar classification rules, classification instructions. This standard applies to starch or starch or starch carbohydrates as raw materials other than the production of starch sugar products.

GB/T 28720-2012: General for starch sugar classification

---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.
General for starch sugar classification ICS 67.180 X69 National Standards of People's Republic of China General classification starch sugar Issued on. 2012-09-03 2013-04-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard by the National Food Industry Standardization Technical Committee (SAC/TC64) proposed. This standard by the National Food Industry Standardization Technical Committee fermentation Technical Committee (SAC/TC64/SC5) centralized. This standard was drafted. Guangzhou Shuangqiao Co., Luzhou biotechnology (Shandong) Co., Plum Biological Technology Group Co., Ltd., Zhejiang Huakang Pharmaceutical Co., Ltd., COFCO Rong's Biological Technology Co., Xiwang Group Co., bowling-Biological Unit Parts Co., Ryoka Group Co., Ltd., Henan Yongchang Feitian Starch Sugar Co., Ltd., Qinhuangdao Lihua Starch Co., Ltd., China Health Substrate Fermentation Industry Association. The main drafters of this standard. Du, Li Xiaoyan, Xu Zhengkang, Wang Deyou, Zheng-Yu Hu, Yao Xuehong, Xie Haihua, Tang Haijing, Liu Zongli, Full Deen, De Ping Dong, Ru Cai Friends, Liu Jie, Tang Gui standard, Wang Naiqiang high Suzhen. General classification starch sugar

1 Scope

This standard specifies the classification and starch sugar classification rules Category Description. This standard applies to carbohydrate starch or starch or starch as raw materials other than starch sugar products. Category 2 2.1 according to the composition (content of dry basis) 2.1.1 Glucose. starch or starch as raw materials, liquefaction, saccharification obtained glucose solution, and after refining, containing glucose into Sub-products. 2.1.1.1 95% or more of glucose. glucose levels greater than or equal to 95% of the product, such as a water glucose, anhydrous glucose, crystalline Portugal Glucose. 2.1.1.2 above 30% glucose. glucose content of not less than 30% of the product, such as glucose syrup, sugar whole. 2.1.2 Maltose. starch or starch as raw materials, liquefaction, saccharification obtained maltose solution, and after refining, containing maltose into Sub-products. More than 95% maltose 2.1.2.1. maltose content greater than or equal to 95% of the product, such as crystalline maltose. 2.1.2.2 70% or more maltose. maltose content greater than or equal to 70% of the products, such as high maltose. 2.1.2.3 50% or more maltose. maltose content of greater than or equal to 50% of the products, such as malt syrup. 2.1.2.4 25% or more maltose. maltose content greater than or equal to 25% of the product, such as maltose syrup. 2.1.3 fructose. starch or starch as raw materials, liquefaction, saccharification, isomerization and refining the resulting fructose-containing products. 2.1.3.1 least 99% fructose. fructose content greater than or equal to 99% of the product, such as crystalline fructose. 2.1.3.2 90% or more fructose. fructose content of greater than or equal to 90% of the products. 2.1.3.3 55% or more fructose. fructose content greater than or equal to 55% of the products, such as F55 fructose syrup. 2.1.3.4 42% or more fructose. fructose content of not less than 42% of the products, such as F42 fructose syrup. 2.1.4 maltodextrin. starch or starch as raw materials, liquefaction, refining, enrichment (or spray dried) no free starch of product. 2.1.4.1 MD30. DE > 20%. 2.1.4.2 MD20. 16% ≤DE≤20%. 2.1.4.3 MD15. 11% ≤DE < 16%. 2.1.4.4 MD10. DE < 11%. Note 1. DE value (dextroseequivalentvalue) reducing sugar (glucose) as a percentage of starch hydrolyzate dry matter. Note 2. MD maltodextrin (maltodextrin) abbreviation. 2.1.5 oligosaccharides. oligosaccharides also known, the molecular structure of 10 (inclusive) monosaccharide molecules glycosidic bond connected to form a product. 2.1.5.1 ISO MALTOOLIGOSACCHARIDE. The main component is α-1,6- glycosidic bond isomaltose (IG2), Pan sugar (P), iso-maltotriose (IG3) And four sugar (or more) (Gn) products. 2.1.5.2 Maltooligosugars. glucose to α-1,4 glycosidic bond is obtained, a degree of polymerization of 3 to 7 products. 2.1.5.3 FOS. fructosyl mainly through β (2 → 1) glycosidic bond [containing little β (2 → 6) glycosidic bond] connection is made, the degree of polymerization of 2 to 9 The product. ......

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