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SB/T 10018-2017 English PDF (SBT10018-2008, SB10018-2001)

SB/T 10018-2017_English: PDF (SB/T10018-2017)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
SB/T 10018-2017English160 Add to Cart 0--9 seconds. Auto-delivery Hard candy Valid SB/T 10018-2017
SB/T 10018-2008English70 Add to Cart 0--9 seconds. Auto-delivery Hard candy Obsolete SB/T 10018-2008
SB 10018-2001English199 Add to Cart 2 days [Need to translate] (Hard candy) Obsolete SB 10018-2001
SB/T 10018-1992English199 Add to Cart 2 days [Need to translate] (Hard Candy) Obsolete SB/T 10018-1992


BASIC DATA
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Older Standard (superseded by this standard) SB/T 10018-2008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

BASIC DATA
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Older Standard (superseded by this standard) SB 10018-2001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.

BASIC DATA
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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