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GB 17399-2016 PDF English


Search result: GB 17399-2016_English: PDF (GB17399-2016)
Standard IDContents [version]USDSTEP2[PDF] delivered inName of Chinese StandardStatus
GB 17399-2016English70 Add to Cart 0-9 seconds. Auto-delivery. Hygienic standard for chewing gum Valid
GB 17399-2003English159 Add to Cart 2 days Hygienic standard for chewing gum Obsolete
GB 17399-1998English199 Add to Cart 2 days Hygienic standard for chewing gum Obsolete
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GB 17399-2016: PDF in English

GB 17399-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Candy 糖果 ISSUED ON. DECEMBER 23, 2016 IMPLEMENTED ON. JUNE 23, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of Contents Foreword ... 3  1 Application Scope ... 4  2 Terms and Definitions ... 4  3 Technical Requirements ... 4  Foreword This Standard replaces GB 9678.1-2003, Hygienic Standard for Candy, and GB 17399-2003, Hygienic Standard for Chewing Gum. Compared with GB 9678.1-2003 and GB 17399-2003, the major changes of this Standard are as follows. -- the standard name is changed into “National Food Safety Standard – Candy”; -- the application scope is modified; -- the terms and definitions are added; -- the sensory requirements are modified; -- the physicochemical parameters are modified; -- the microbiological parameters are modified; -- the requirements for the use of food nutrient supplements are added. National Food Safety Standard - Candy 1 Application Scope This Standard applies to candy. 2 Terms and Definitions 2.1 Candy Sweet food which is made with sugar or sweetening agents as main ingredients and through certain processes. 2.1.1 Gum based candy Chewable or bubble gum candy which is made with gum base, sugar or sweetening agents as main ingredients and through certain processes. 3 Technical Requirements 3.1 Raw material Requirements Raw materials shall be as specified in relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall be as specified in Table 1. ......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.