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GB/T 1445-2018: White soft sugar
Status: Valid GB/T 1445: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 1445-2018 | English | 119 |
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3 days [Need to translate]
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White soft sugar
| Valid |
GB/T 1445-2018
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| GB 1445-2000 | English | 519 |
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[GB/T 1445-2000] White soft sugar
| Obsolete |
GB 1445-2000
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| GB 1445.1-1991 | English | RFQ |
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White soft sugar
| Obsolete |
GB 1445.1-1991
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PDF similar to GB/T 1445-2018
Basic data | Standard ID | GB/T 1445-2018 (GB/T1445-2018) | | Description (Translated English) | White soft sugar | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X31 | | Classification of International Standard | 67.180 | | Word Count Estimation | 6,662 | | Date of Issue | 2018-02-06 | | Date of Implementation | 2018-09-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 1445-2018: White soft sugar---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.
White soft sugar
ICS 67.180
X31
National Standards of People's Republic of China
Replacing GB/T 1445-2000
White sugar
Published on.2018-02-06
2018-09-01 Implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Administration released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 1445-2000 "White Sugar."
Compared with GB/T 1445-2000, the main technical differences besides editorial modification are as follows.
--- Modify the physical and chemical indicators of the total sugar, color value, turbidity, water insoluble impurities standard value (see 3.3,.2000 version 3.2);
--- Modify the unit of turbidity, its unit is revised from "degree" of.2000 edition to "MAU", (see 3.3, version 3.2 of.2000);
--- Deleted the.2000 version of the 3.3 health requirements;
--- GB 1445-2000 test method included in QB/T 5012 cotton white test method;
--- Added "Food Safety Requirements" (see 3.4);
--- Added the "Recommended Labeled Shelf Life" of the label.
This standard is proposed by China Light Industry Federation.
This standard is under the jurisdiction of the National Sugar Standardization Technical Committee (SAC/TC373).
This standard was drafted by. Guangdong Provincial Institute of Biological Engineering (Guangzhou Gansu Sugar Industry Research Institute) (National Sugar Quality Supervision and Inspection Center), China
Grain Tunhe Co., Ltd., Guangzhou Overseas Chinese Sugar Factory, Yingkou North Sugar Co., Ltd., Guangdong Hengfu Sugar Industry Group Co., Ltd., Rizhao City Ling
Yunhai Sugar Industry Group Co., Ltd., Shandong Xingguang Sugar Industry Group Co., Ltd., Xinjiang Lvxiang Sugar Industry Co., Ltd., Guangdong Jinling Sugar Industry Group
Co., Ltd., Guangxi Luya Euro-Asia Sugar Co., Ltd., Dongguan Dong Sugar Group Co., Ltd., Nanjing Ganshuiyuan Sugar Co., Ltd., and Xinjiang Farming Co., Ltd.
Modern Sugar Industry Co., Ltd., Yunnan Kangfeng Sugar Industry (Group) Co., Ltd., Guangxi Yangpu Nanhua Sugar Industry Group Co., Ltd., Inner Mongolia
Shengxin Agricultural Technology Co., Ltd., South China University of Technology, Nanning Sugar Industry Co., Ltd., Guangxi Fengcai Biochemical Co., Ltd., Yunnan
Yingmao Sugar Industry (Group) Co., Ltd., Guangxi Nongken Sugar Group Co., Ltd., Guangxi Yongxin Huateng Group Co., Ltd., Guangxi Guil Sugar (set
(Group) Co., Ltd., Guangxi University, Liuzhou Liubing Food Factory, Guangxi Nanning East Asia Sugar Group, National Cane Sugar Industry Standardization Center.
The main drafters of this standard. Guo Jianxiong, Huang Xueying, Yu Shujuan, Jia Zhiren, Jiao Nianmin, Shang Mingjiu, Zhang Kexiang, Wan Weiguang, Lin Shuiqi,
Zou Enling, Li Guoguo, Ping Yajun, Li Haiqiao, Huang Xingqiang, Wen Kai, Li Jinsheng, Xiao Ling, Wang Dazhou, Liang Yi, Wang Xiuming, Cai Tiehua, and Yan Yanliang,
Liu Feng, Zhao Biqiu, Liu Hande, Wu Hao, Liang Zhengzhu, Cai Chun, Qin Chuncheng, Zhou Xiwen, Yang Xinqiang, Li Zheng, Zhou Yusheng, Wang Yaxi, Ding Runsheng,
Liang Xinquan, Luo Xinwei, Ouyang Zhu, Li Jungui, Deng Guanghua, Zeng Shijun, Zhong Hongxing, Gao Yufeng, Ma Ying, Deng Qiannan, Lin Yahui, Yan Zhenpeng, Zeng Wei,
Xie Siming, Liu Zhipeng, Lu Jianhua, Chen Jianjin, Chen Jiamin, Liu Xuewen, Chen Hongxiang, Yu Jianbin, Fan Xiaoming, Li Mengchuan, Chen Dahua, Wen Linhao,
Chen Qichen, Zhang Lin, Lin Jianyu, Huang Minxing, Hong Yanyan, Jie Pingquan, Tao Ping, Zhang Zhiqiang, Liang Weijian.
The previous versions of the standard replaced by this standard are.
---GB/T 1445-2000;
--- GB 1445.1-1991;
--- GB/T 1445.2-1991.
White sugar
1 Scope
This standard specifies the technical requirements, test methods, inspection rules and labels, packaging, transportation and storage of white sugar.
This standard applies to the sugar industry, the use of sugar beet, sugar cane and other raw materials for the production of white sugar.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 packaging, storage and transportation logo
GB 7718 national standards for food safety pre-packaged food labeling
GB 13104 National Food Safety Standard Sugar
JJF1070 Measurement and Inspection Rules for Net Content of Prepackaged Goods
QB/T 5012 white sugar test method
Measures for Quantitative Supervision and Administration of Quantitatively Packed Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine)
3 Technical requirements
3.1 level
According to the requirements of technical requirements, white sugar is divided into three grades. refined, excellent grade and first grade.
3.2 Sensory requirements
3.2.1 Grains are small, uniform, white in color, soft in texture, and foreign objects can be seen without normal vision.
3.2.2 Crystal or its aqueous solution is sweet and odorless.
3.2.3 The product's aqueous solution is clear and transparent.
3.2.4 The number of black spots with a length greater than 0.2 mm per square meter of surface area in a refined grade shall not be more than 12 and no more than 16 other grades.
3.3 Physical and chemical requirements
Physical and chemical indicators should meet the requirements in Table 1.
Table 1 Physical and chemical requirements
project
index
Refined grade one
Total sugar/(g/100g) ≥ 98.4 98.0 97.9
Reducing sugar/(g/100g) 1.5~2.5
Loss on drying/(g/100g) 0.80~1.60 0.80~2.00 0.80~2.00
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