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SBT10023-2017

Chinese Standard: 'SBT10023-2017'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
SB/T 10023-2017English179 Add to Cart Days<=3 Gum based candy Valid SB/T 10023-2017
SB/T 10023-2017Chinese16 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]  

   

BASIC DATA
Standard ID SB/T 10023-2017 (SB/T10023-2017)
Description (Translated English) Gum based candy
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X33
Classification of International Standard 67.180.10
Word Count Estimation 8,862
Date of Issue 2017-01-13
Date of Implementation 2017-10-01
Older Standard (superseded by this standard) SB/T 10023-2008
Drafting Organization (Fujian) Food Co., Ltd., Shishi Lixiang Food Co., Ltd., Fujian Yake Food Co., Ltd., Yiwu Jiaqi Food Co., Ltd., Carlsberg Co., Ltd., Guangdong Zhenmei Food Co., Ltd., (China) Co., Ltd., Xiamen Jinda Wei Group Co., Ltd., good Liyou Food Co., Ltd., billion Zi Food Enterprise Management (Shanghai) Co., Ltd., Shenzhen Standa Consulting Co., Ltd. Company, China Food Industry Association Confectionary Professional Committee, China Baked Food Sugar Products Industry Association, Beijing Zhonghua Commercial Standard Consulting Center Co., Ltd.
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

SB/T 10023-2017
Gum based candy
ICS 67.180.10
X33
Record number. 58128-2017
People's Republic of China domestic trade industry standard
Replacing SB/T 10023-2008
Candy gum base candy
Released on.2017-01-13
2017-10-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10023-2008 "Candy Gum Candy", compared with SB/T 10023-2008, the main changes are as follows.
--- According to GB/T 31120-2014 "Candy Terminology" clearly defines the definition of gum-based candy;
--- According to GB/T 23823-2009 "Candy Classification" clearly shows the classification of gum-based candy;
--- Improved the description of "sensory requirements";
--- Added provisions for "other raw materials" requirements;
--- Increased the requirements for the "food nutrition enhancer" requirements;
--- Modify the health indicators into food safety indicators, and the relevant indicators are consistent with the national food safety standards;
--- Simplified sampling method;
--- Added provisions for requirements such as "marks" and "sales";
--- Listed "GB/T 23823-2009 "Candy Classification" as a reference for this standard.
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the National Technical Committee for Confectionery and Chocolate Standardization (SAC/TC375).
This standard is mainly drafted by. Dongguan Xuji Food Co., Ltd., Qifeng (Fujian) Food Co., Ltd., Shishi Lixiang Food Co., Ltd.
Fujian Yake Food Co., Ltd., Yiwu Jiaqi Food Co., Ltd., Jiashibai Co., Ltd., Guangdong Zhenmei Food Co., Ltd.
Wrigley Candy (China) Co., Ltd., Unconventional Van Melle Candy (China) Co., Ltd., Xiamen Jindawei Group Co., Ltd., Hao Liyou
Food Co., Ltd., Yizi Food Enterprise Management (Shanghai) Co., Ltd., Shenzhen Standa Consulting Co., Ltd., China Food Industry Association
Professional Committee, China Bakery Food and Sugar Products Industry Association, Beijing China Business China Business Standards Consulting Center Co., Ltd.
The main drafters of this standard. Ma Hao, Lin Jingchang, Weng Yanjun, Shi Shuangquan, Pu Jianyuan, Li Xuhui, Zeng Qingyong, Liu Dong, Chen Churui, Chen Li,
Wang Jia, Lin Zhiqi, Zhang Shuilu, Zhao Liyun, Zhang Huaxian, Zhao Yufei, Gao Feng, Zhang Bin, Liu Zhenyu, Chen Liping.
The previous versions of the standards replaced by this standard are.
---SB/T 10023-1992, SB/T 10023-2001, SB/T 10023-2008.
Candy gum base candy
1 Scope
This standard specifies the terms and definitions, classification, technical requirements, inspection methods, inspection rules, determination rules, labels, and
Requirements for marking, packaging, storage, transportation and sales.
This standard applies to the production, inspection and sale of rubber-based confectionery products as defined in 3.1.
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 edition (including all amendments) applies to this document.
GB/T 191 packaging storage and transportation icon
GB/T 317 white sugar
GB 2760 food safety national standard food additive use standard
GB 2762 National Standard for Food Safety
GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB 17399 National Food Safety Standard Candy
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
GB 29987 National Food Safety Standard Food Additive Gum Base and Its Ingredients
GB/T 31120-2014 Candy terminology
GB 31621 National Food Safety Standards
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurements [Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]
3 Terms and definitions
The following terms and definitions as defined in GB/T 31120-2014 apply to this document.
3.1
A chewing or bubble-type candy made by a related process using sugar or syrup or a sweetener, a gum base or the like as a main raw material.
[GB/T 31120-2014, definition 2.9]
3.1.1
Chewy gum-based candy.
3.1.2
A gum-based candy that can be blown.
Related standard:   SB/T 10018-2017  SB/T 10019-2017
Related PDF sample:   SB/T 10018-2017  SB/T 10021-2017
   
 
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