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GB 19299-2015: [Including 2025XG1] Hygienic standard for jellies
Status: Valid GB 19299: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 19299-2015 | English | 139 |
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[Including 2025XG1] Hygienic standard for jellies
| Valid |
GB 19299-2015
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| GB 19299-2003 | English | 159 |
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Hygienic standard for jellies
| Obsolete |
GB 19299-2003
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PDF similar to GB 19299-2015
Standard similar to GB 19299-2015 GB 19295 GB 19300 GB 19298 GB 19304 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Count Estimation | 5,512 | | Date of Issue | 2015-11-13 | | Date of Implementation | 2016-11-13 | | Older Standard (superseded by this standard) | GB 19299-2003 | | Regulation (derived from) | National Health and Family Planning Commission Announcement No | | Issuing agency(ies) |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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