SB/T 10018-2017_English: PDF (SB/T10018-2017)
Standard ID | SB/T 10018-2017 (SB/T10018-2017) | Description (Translated English) | Hard candy | Sector / Industry | Domestic Trade Industry Standard (Recommended) | Classification of Chinese Standard | X33 | Classification of International Standard | 67.180.10 | Word Count Estimation | 9,979 | Date of Issue | 2017-01-13 | Date of Implementation | 2017-10-01 | Older Standard (superseded by this standard) | SB/T 10018-2008 | Drafting Organization | (Fujian) Food Co., Ltd., Shishi Li Xiang Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Beijing Kang Beier Food Co., Ltd., Shanghai Sweet Food Co., Ltd., Shanghai Kang Food Co., Ltd., (Shanghai) Co., Ltd., Guangdong Zhenmei Foodstuff Co., Ltd., You Haweiwei Sugar Food (Shanghai) Co., Ltd., extraordinary emperor (Hangzhou) Co., Ltd., (China) Co., Ltd., Shenzhen Zidan Consulting Co., Ltd., China Food Industry Association Confectionery Professional Committee, China Bakery Products (Shanghai) Co., Ltd., Want Want Group, Wrigley Candy (China) Co., Sugar Industry Association | Administrative Organization | National Confectionery and Chocolate Standardization Technical Committee (SAC/TC 375) | Regulation (derived from) | Ministry of Commerce Announcement No. 2 of 2017 | Proposing organization | China Chamber of Commerce | Issuing agency(ies) | People Republic of China Ministry of Commerce | Standard ID | SB/T 10018-2008 (SB/T10018-2008) | Description (Translated English) | Hard candy | Sector / Industry | Domestic Trade Industry Standard (Recommended) | Classification of Chinese Standard | X33 | Classification of International Standard | 67.180.10 | Word Count Estimation | 10,146 | Date of Issue | 2008-07-03 | Date of Implementation | 2008-12-01 | Older Standard (superseded by this standard) | SB 10018-2001 | Quoted Standard | GB 317; GB 2760; GB/T 5009.7-2003; GB 7718; GB 9678.1; GB 14880; GB/T 20881; GB/T 20885; SB/T 10346-2008; bulk food hygiene management specification MOH Health Law Regulatory Commission [ 2003 ] No. 180; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75 | Drafting Organization | China Chamber of Commerce Business Standard Center | Administrative Organization | Ministry of Commerce | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.48 | Proposing organization | China Chamber of Commerce | Issuing agency(ies) | People's Republic of China Ministry of Commerce | Summary | This standard specifies the classification of hard candy products, technical requirements, test methods, inspection rules and signs, labels, packaging, transport, storage requirements. This standard applies to SB/T 10346-2008 referred to in 3. 1 of candy production, inspection and sales. | Standard ID | SB 10018-2001 (SB10018-2001) | Description (Translated English) | (Hard candy) | Sector / Industry | Domestic Trade Industry Standard | Classification of Chinese Standard | X33 | Classification of International Standard | 67.180.10 | Word Count Estimation | 5,561 | Date of Issue | 2001-12-26 | Date of Implementation | 2002-07-01 | Older Standard (superseded by this standard) | SB/T 10018-1992 | Regulation (derived from) | Ministry of Commerce Notice No. 48 of 2008 |
SB/T 10018-2017
SB
DOMESTIC TRADING INDUSTRY STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.10
X 33
Registration No.: 58123-2017
Replacing SB/T 10018-2008
Hard candy
糖果 硬质糖果
ISSUED ON: JANUARY 13, 2017
IMPLEMENTED ON: OCTOBER 01, 2017
Issued by: Ministry of Commerce of PRC
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Categories... 6
5 Technical requirements ... 7
6 Inspection method ... 9
7 Inspection rules ... 9
8 Judgment rules ... 10
9 Labels, markings, packaging, storage, transportation and sales... 10
Appendix A (Normative) Testing method for loss on drying ... 12
References ... 14
Hard candy
1 Scope
This standard specifies the terms and definitions, classification, technical
requirements, inspection methods, inspection rules, judgment rules, labeling,
marking, packaging, storage, transportation and sales requirements for hard
candy products.
This standard is applicable to the production, inspection and sales of hard
candy series products as defined in 3.1.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 317 White granulated sugar
GB 2760 National food safety standard - Standards for uses of food additives
GB 2762 Food safety national standard - Contaminant limits in food
GB 5009.7-2016 National food safety standard - Determination of reducing
sugar in foods
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB 14880 National food safety standard for the use of nutritional
fortification substances in foods
GB 17399 Hygienic standard for chewing gum
GB/T 20881 Isomaltooligosaccharide
GB/T 20883 Maltose
GB/T 20885 glucose syrup
GB 28050 National food safety standard - Nutrition label standards of
pre-packaged food
GB/T 31120-2014 Candy terminology
GB 31621 Food safety national standard - Code of hygienic practice in food
b) Granulated sugar hard candy;
c) Filled hard candy;
d) Coating hard candy, coating and polishing hard candy;
e) Other hard candies.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 White sugar
It shall meet the requirements of GB 317.
5.1.2 Isomalto-oligosaccharide
It shall meet the requirements of GB/T 20881.
5.1.3 Maltose
It shall meet the requirements of GB/T 20883.
5.1.4 Glucose syrup
It shall meet the requirements of GB/T 20885.
5.1.5 Other raw materials
It shall comply with requirements of relevant national standards or industry
standards.
5.1.6 Food additives
The quality shall comply with the requirements of relevant national standards
or industry standards.
5.1.7 Food nutrition fortifier
The quality shall comply with the requirements of relevant national standards
or industry standards.
5.2 Sensory requirements
It shall meet the requirements of Table 1.
5.5 Net content
It shall comply with the provisions of the "Measures for Supervision and
Administration of Quantitative Packaging Commodities"
6 Inspection method
6.1 Senses
Place the sample in a clean, dry white container; peel off all packaging materials;
check the color, shape, composition, taste, flavor and impurities.
6.2 Loss on drying
Make determination according to the method specified in Appendix A.
6.3 Reducing sugar
Make determination according to the first method specified in GB 5009.7-2016.
6.4 Food safety indicators
Make determination according to the method specified in the corresponding
national food safety standards.
6.5 Negative deviation of net content
It shall be inspected according to JJF 1070.
7 Inspection rules
7.1 Group-batch
Products of the same shift or the same shift team, the same variety, the same
production line form a batch.
7.2 Sampling
Randomly select 0.2% of each batch in the production line, or not less than 1
kg in each batch.
7.3 Exit-factory inspection
7.3.1 The products shall be inspected batch by batch; it can exit-factory after
passing the inspection.
7.3.2 The exit-factory inspection items of prepackaged products include
sensory requirements, net content, loss on drying and reducing sugar. The exit-
factory inspection items of quantity-based bulk products for sales include
sensory requirements, mass, loss on drying and reducing sugar.
7.3.3 For products of the same variety and different packages, the inspection
9.1.2 Products containing fruit/juice ingredients (fruit pulp, fruit powder, jam,
juice, concentrated juice) in the ingredients not less than 2.5% of the total mass
fraction of the candy (calculated as the original fruit or original juice) may be
marked as ××(fruit/juice) candy; when a variety of fruit/juice ingredients (fruit
pulp, fruit powder, jam, fruit juice, concentrated juice) are added to the candy, if
the fruit/juice ingredients is not less than 1.5% of the total mass fraction of the
candy (calculated as the original fruit or original juice), it can be named by the
fruit represented by the fruit/juice, marked as ××(fruit/juice) candy.
9.2 Marking
The storage and transportation marking shall meet the requirements of GB/T
191.
9.3 Packaging
9.3.1 Packaging materials shall comply with relevant national standards or
industry standards.
9.3.2 The packing box shall be tight, tidy and free from damage.
9.4 Storage
9.4.1 Products shall be stored in a clean and dry warehouse.
9.4.2 The products shall be stacked on the stacking mat; it shall be not less
than 10 cm above the ground and from the wall.
9.5 Transport
9.5.1 Transport vehicles shall meet sanitary requirements.
9.5.2 It shall not be mixed or transported with toxic and polluting materials.
Avoid squeezing, sun exposure or rain during transportation. Handle with care
when loading and unloading.
9.6 Sales
Products shall be sold in a clean and hygienic environment. The bulk products
sold based on quantity shall comply with the provisions of GB 31621 and the
"Code of hygienic management of bulk food".
......
SB/T 10018-2008
ICS 67.180.10
X 33
Record Number. 24733-2008
SB
Domestic Trade Industry Standard
of the People's Republic of China
Replacing SB/T 10018-2001
Hard candy
糖果 硬质糖果
ISSUED ON. JULY 3, 2008
IMPLEMENTED ON. DECEMBER 1, 2008
Issued by. Ministry of Commerce, the People's Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Product type ... 6
5 Technical requirements ... 6
6 Test methods ... 8
7 Inspection rules ... 9
8 Label ... 10
9 Packaging ... 11
10 Transport ... 11
11 Storage ... 11
Appendix A ... 12
Foreword
This Standard is the new revision to SB 10018-2001 “Hard Candy”.
This Standard replaces SB 10018-2001 “Hard Candy".
Compared with SB 10018-2001 “Hard Candy”, the major changes of this Standard are
as follows.
- SB 10018-2001 was partial mandatory industry standard, this Standard is
recommended industry standard;
- DELETE "starch syrup type hard candy", ADD "sandwich type hard candy" and
"coating, coating polishing type hard candy";
- Loss on drying (g/100 g). For sugar type, it is changed from ≤6.0 to ≤3.0;
- Reducing sugar (g/100 g). It is changed from “not required” to 10.0-20.0;
- SPECIFY the drying test method "according to Appendix A”. Test method of
reducing sugar is change from "Determined by the second method of GB/T 5009.7” to
“Determined by the first method of GB/T 5009.7”;
- ADD "For products containing less than 1.5% of fruit solid substances, it must not be
labeled as fruit candy XX”;
- ADD pigment test.
Appendix A of this Standard is normative.
This Standard was proposed by China Chamber of Commerce.
This Standard shall be administered by Ministry of Commerce, the People's Republic
of China.
Drafting organizations of this Standard. Business Standard Center of China Chamber
of Commerce, China Food Industry Association Candy Committee, Shanghai Golden
Monkey Food Co., Ltd., Fujian Yake Food Co., Ltd., Shishi Li Xiang Food Co., Ltd.,
Shanghai Guan Sheng Yuan Food Co., Ltd., Shanghai WoWo (Group) Co., Ltd.,
Beijing Campbell Food Co., Ltd. (Ma Da Jie company), Dongguan Xu Ji Food Co.,
Ltd., Guangdong Smiles Food Co., Want Group, Crayon (Fujian) Food Industry Co.,
Ltd., China Food Sugar Products Industry Association, National Food Quality
Supervision and Inspection Center, Wrigley Confectionery (China) Co., Ltd., Perfetti
Van Melle Confectionery (China) Co., Ltd., Fujian Wellcome Food Industry Co., Ltd.,
Cadbury (China) Food Co., Ltd., Beijing Yili Food Co., Ltd., Beijing Oriental Howe
Food Co., Jinjiang Qi Feng Food Co., Nestle (China) Ltd, and Orion Food Co., Ltd.
The main drafters of this Standard. Ding Shaohui, Chen Guoxing, Le Wenxiang, Jing
Bing, Dong Yansheng, Weng Yanjun, Liang Biao, Fan Wenhua, Wei Jianhua, Ma Hao,
Chen Yishan, Yu Mingda, Hua Benyuan, Zhao Yanping, Yuan Xiaomei, Xu Minqing,
Ma Zhanming, Shi Weizhen, Du Chunli, Zhang Bin, Mi Guoliang, Liu Dong, Wu
Chunzhu, Dong Kun, Cheng Xiangdong, Yan Bing, and Shi Yue.
Hard candy
1 Scope
This Standard specifies the hard candy’s product classification, technical
requirements, test methods, inspection rules and signs, labels, packaging,
transportation, and storage requirements.
This Standard is applicable to production, testing and marketing of candy as
specified by Article 3.1 in SB/T 10346 2008.
2 Normative references
The following documents contain provisions which, through reference in this
Standard, become provisions of this Standard. For dated references, their
subsequent amendments (excluding corrections) or revisions do not apply to this
Standard. However, the parties who enter into agreement based on this Standard
are encouraged to investigate whether the latest versions of these documents are
applicable. For undated reference documents, the latest versions apply to this
Standard.
GB 317 White granulated sugar
GB 2760 Hygienic standard for use of food additives
GB/T 5009.7-2003 Determination of reducing sugar in foods
GB 7718 National food safety standards - General Principles of
pre-packaged food labels
GB 9678.1 Hygienic standard for candy
GB 14880 Hygienic standard for the use of nutritional fortification
substances in foods
GB/T 20881 Isomaltooligosaccharide
GB/T 20885 Glucose syrup
9 Packaging
9.1 Packaging materials shall comply with the relevant standards.
9.2 Packaging boxes shall be tight, neat, and without damage.
10 Transport
10.1 Transport vehicles shall meet the health requirements.
10.2 It must not be mixed and transported with toxic, contaminated goods. During
transport, it shall prevent extrusion, sunlight and rain. When loading and unloading,
it shall be handled carefully.
11 Storage
11.1 The products shall be stored in a clean, cool, dry warehouse.
11.2 The product shall be stacked on stack-pads; off the ground and away from
the wall not less than 10 cm.
Appendix A
(Normative)
Test method of loss on drying
A.1 Principle
PLACE the candy samples of known mass in a vacuum drying-oven. DRY it to
constant weight. DETERMINE the mass of volatiles.
A.2 Instruments
A.2.1 Analytical balance. sensitivity of 0.0001g.
A.2.2 Dryer. with effective desiccant.
A.2.3 Vacuum drying-oven. 80 ºC ± 2 ºC.
A.2.4 Weighing bottles. bottle depth of 20 mm; diameter of 60 mm; with
appropriate dish cover, flat, aluminum-made or glass-made weighing bottle; it is
required to be corrosion-resistant under the test conditions.
A.2.5 Vacuum pump. vacuum degree shall reach 0.09 MPa.
A.3 Operation method
A.3.1 Sample preparation
USE grinder to break the samples. USE quartation method to sample diagonally.
TAKE about 25 g. PLACE in a clean, dry, with-lid wide-mouth bottle. MIX well and
SET aside for spare use.
A.3.2 Determination
Accurately WEIGH the weighing bottle which has been dried to constant weight.
Accurately WEIGH the sample of about 3 g - 5 g. PLACE in a vacuum drying-oven.
MAKE the vacuum degree to be 0.09 MPa. Temperature shall be controlled at 80
ºC ± 2 ºC. DRY for 4 h and TAKE out the weighing bottle. COVER it and PLACE
into dryer. COOL it to room temperature and TAKE out for weighing, accurate to
0.0001 g. REPEAT the operation - HEAT for 1 h and WEIGH, until the mass
difference between two consecutive weighings is not more than 0.001 g. Content
of loss on drying in candy shall be calculated according to formula (A.1).
In the formula.
X - Content of loss on drying in candy, in unit of grams per hundred grams
(g/100g);
m1 - The total mass of the weighing bottle containing the sample, in units of grams
(g);
m2 - The total mass of the after-dried sample and weighing bottle, in units of
grams (g);
m - The mass of weighing bottle, in unit of grams (g).
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