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SB/T 10419-2017 English PDF (SBT10419-2007)

SB/T 10419-2017_English: PDF (SB/T10419-2017)
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SB/T 10419-2017English145 Add to Cart 0--9 seconds. Auto-delivery Non-dairy whipping cream Valid SB/T 10419-2017
SB/T 10419-2007English359 Add to Cart 3 days [Need to translate] Non-dairy whip topping Obsolete SB/T 10419-2007


BASIC DATA
Standard ID SB/T 10419-2017 (SB/T10419-2017)
Description (Translated English) Non-dairy whipping cream
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X28
Classification of International Standard 67.060
Word Count Estimation 10,139
Date of Issue 2017-01-13
Date of Implementation 2017-10-01
Drafting Organization (Suzhou) Co., Ltd., Nanqiao Food (Shanghai) Co., Ltd., Guangdong Li Gao Food Co., Ltd., Beijing Weiduomei Food Co., Ltd., Guangdong Guangyi Food Co., Ltd., Shanghai Huarong Food Technology Co., Ltd., (Shanghai) Co., Ltd., National Food Quality Supervision and Inspection Center, China Food Industry Association Bakery Professional Committee, China Bakery Products Sugar Products Industry Association, National Federation of Industry and Commerce Bakery Association, Guangzhou Quality Supervision and Inspection Research Institute, Shanghai Institute of Quality Supervision, Inspection and Technology, Tianjin Pastry Industry Association
Administrative Organization National Bakery Products Standardization Technical Committee Pastry Subcommittee (SAC / TC 488 / SC 1)
Proposing organization China Chamber of Commerce
Issuing agency(ies) People Republic of China Ministry of Commerce

BASIC DATA
Standard ID SB/T 10419-2007 (SB/T10419-2007)
Description (Translated English) Non-dairy whip topping
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X14
Classification of International Standard 67.200.10
Word Count Estimation 9,978
Date of Issue 2007-01-25
Date of Implementation 2007-07-01
Quoted Standard GB 317; GB 2760; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 4789.15; GB/T 5009.11; GB/T 5009.12; GB/T 5009.16; GB/T 5009.37; GB/T 5009.77; GB 5749; GB 7718; GB 17402; the State administration of Quality Supervision, Inspection and Quarantine Order [ 2005 ] No. 75 prepackaged goods metrological supervision and management measures
Drafting Organization China Chamber of Commerce Business Standard Center
Administrative Organization Ministry of Commerce
Regulation (derived from) ?Ministry of Commerce Announcement 2007 No.5
Proposing organization China Chamber of Commerce
Issuing agency(ies) PRC Ministry of Commerce
Summary This standard specifies the definitions and terminology whipped cream, technical requirements, test methods, inspection rules, labeling and storage requirements. 3. 1 This standard applies to the definition of the product.


SB/T 10419-2017 SB DOMESTIC TRADE INDUSTRY STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.060 X 28 Record number: 58134-2017 Replacing SB/T 10419-2007 Non-dairy whipping cream 植脂奶油 ISSUED ON: JANUARY 13, 2017 IMPLEMENTED ON: OCTOBER 01, 2017 Issued by: Ministry of Commerce of 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 classifications ... 6  5 Raw materials ... 7  6 Technical requirements ... 7  7 Inspection methods ... 8  8 Inspection rules ... 9  9 Labelling, marking, packaging, transportation, storage and product management ... 10  10 Product management ... 11  Foreword This Standard was drafted in accordance with the rules given in GB/T 1.1-2009. This Standard replaces SB/T 10419-2007, Non-dairy whip topping; Compared with SB/T 10419-2007, the major changes of this Standard are as follows: -- Adjust the normative references; -- Improve the definition of “non-dairy whipping cream”; -- Add new product classifications; -- Adjust the physical and chemical indicators of moisture and fat according to product classifications; -- Adjust the original “health indicators” to “food safety indicators”, which is consistent with the national food safety standard; -- Adjust the original “label and storage” to “label, marking, packaging, transportation, storage and product management”, and put forward standard requirements for packaging, transportation and storage in combination with product characteristics. This Standard was proposed by China General Chamber of Commerce. This Standard shall be under the jurisdiction of National Baking Products Standardization Technical Committee Pastry Subcommittee (SAC/TC 488/SC 1). The main drafting organizations of this Standard: Yancheng Dingyi Food Co., Ltd., Shanghai Hi-road Food Technology Co., Ltd., Rich Products (Suzhou) Co., Ltd., Namchow Food Group (Shanghai) Co., Ltd., Guangdong Lego Foods Co., Ltd., Beijing Wedome Food Co., Ltd., Guangdong Guangyi Technology Industrial Co., Ltd., Aarhus Karlshamn (Shanghai) Co. Ltd., National Food Quality Supervision and Inspection Center, Bread & Cake Professional Committee of China National Food Industry Association, China Association of Bakery & Confectionery Industry, All-China Federation of Industry and Commerce, Guangzhou Quality Supervision and Testing Institute, Shanghai Institute of Quality Inspection and Technical Research, Tianjin Pastry Industry Association. The drafters of this Standard: Chen Jun, Huang Haihu, Zhou Yuting, Wu Zhiming, Zeng Xiaohui, Huang Li, Liang Jiazhen, Bao Li, Song Quanhou, Zhang Hui, Zhang Jiukui, Kang Lina, Cai Weihong, Duan Wenfeng, Gao Shushan, Zhang Yintao, Peng Yafeng, Qian Zhixian. Non-dairy whipping cream 1 Scope This Standard specifies the terms and definitions, product classifications, raw materials, technical requirements, inspection methods, inspection rules and labeling, marking, packaging, transportation, storage and product management requirements of non-dairy whipping cream. This Standard applies to the production, inspection and sale of non-dairy whipping cream. 2 Normative references The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191, Packaging. Pictorial marking for handling of goods GB/T 317, White granulated sugar GB 2716, Hygienic standard for edible vegetable oil GB 5009.3, Determination of moisture in foods GB 5009.6, Determination of fat in foods GB/T 5461, Edible salt GB 5749, Standards for drinking water quality GB 7718, National Food Safety Standard - Standard for nutrition labelling of prepackaged foods GB 14881, General hygienic regulation for food enterprises GB 15196, Hygienic standard for margarine GB 28050, Nutrition Label Standards of Pre-packaged Food GB 31621, Food safety national standard Code of Hygienic Practice in Food Business Process It shall be in accordance with Table 2. 6.3 Food safety indicators It shall comply with the provisions of GB/T 15196. 6.4 Net content It shall comply with the provisions of Administrative Measures on Metrological Supervision of Quantitatively Packed Commodities. 6.5 Production process It shall comply with the provisions of GB 14881 and relevant national standards. 7 Inspection methods 7.1 Sample treatment Place the low-temperature stored (below -18°C) non-dairy whipping cream product in a freezer at no more than 7°C until the product is fully melted. The thawed sample shall be stored in a freezer below 7°C; the sampling work shall be completed within 24 hours, and the sample shall be shaken evenly during the sampling test. 7.2 Sensory Use a stainless steel spoon to take approximately 20 g of a non-frozen or thawed shaken-well non-dairy whipping cream sample; place in a dry white porcelain dish; see, smell and touch to inspect the sample at room temperature and under natural light (or fairly natural light); provide written description and inspection test conclusion according to the requirements of Table 1. 7.3 Physical and chemical indicators 7.3.1 Moisture Determine according to the provisions of GB 5009.3. 8.2 Sampling Randomly take 3 separate packages from each batch for sample retention and inspection. 8.3 Delivery inspection 8.3.1 Each batch of products shall be delivered after passing the standard inspection of the factory inspection department. 8.3.2 Factory inspection items: sensory indicators, fat, net content. 8.4 Type inspection 8.4.1 Type inspection shall be carried out every 6 months during normal production. In any of the following cases, type inspection shall also be carried out: a) trial production and certification of new products; b) continuous production for one year; c) major changes in the main raw materials and processes; d) resume production after the production is stopped; e) when serious quality problems occur; f) when the national quality supervision agency conducts random inspections. 8.4.2 Type inspection items include the items that are specified in 6.1, 6.2, 6.3, 6.4 and 9.1.1 of this Standard. 8.5 Decision rules If there is one unqualified coliform and mold in the microbial indicator, the batch of products is judged to be unqualified; if other indicators are unqualified, double sampling is allowed, and the unqualified items are re-inspected. If the re- inspection result is still qualified, the batch is judged to be unqualified. 9 Labelling, marking, packaging, transportation, storage and product management 9.1 Labeling, marking 9.1.1 Labeling ......


SB/T 10419-2007 Non-dairy whip topping ICS 67.200.10 X14 Record number..20184-2007 People's Republic of China domestic trade industry standard Creamy cream Released on.2007-01-25 2007-07-01 implementation Published by the Ministry of Commerce Content Foreword III 1 range 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 2 5 Test method 3 6 Inspection rules 3 7 Labels and storage 4 Foreword This standard was proposed by the China Business Federation. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Commercial Standards Center of China Business Federation, China Food Fermentation Industry Research Institute, National Food Quality Supervision Inspection Center, China Bakery Beverage Industry Association Cake Shop Committee, Weiyi Food (Suzhou) Co., Ltd., Shanghai Xinrong Industrial Development Co., Ltd. Company, Ligao Food Co., Ltd., Beijing Haolilai Industrial Management Co., Ltd., Beijing Weiduomei Food Co., Ltd., Beijing Jinfeng Chengxiang Food Limited. The main drafters of this standard. Song Quanhou, Yan Xinmin, Wei Wenzhu, Zhou Guangjun, Wang Weiming, Yin Jianjun, Liu Jinbao, Huang Haihu, Zheng Weiping, Wang Yun, Luo Hong, Huang Li, Feng Zhiwei. Creamy cream 1 range This standard specifies the definition and terminology of the buttermilk, technical requirements, test methods, inspection rules, labeling and storage requirements. This standard applies to products defined in 3.1. 2 Normative references The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 317 white sugar GB 2760 Hygienic standard for food additives GB/T 4789.2 Determination of the total number of colonies in food hygiene microbiological examination GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination GB/T 4789.4 Food hygiene microbiological examination Salmonella test GB/T 4789.5 Food hygiene microbiological examination Shigella test GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB/T 4789.15 Food hygiene microbiological test mold and yeast count Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB/T 5009.12 Determination of lead in food GB/T 5009.13 Determination of copper in food GB/T 5009.37 Analytical method for hygienic standard of edible vegetable oil GB/T 5009.77 Analytical method for hygienic standard of edible hydrogenated oil and margarine GB 5749 Sanitary Standard for Drinking Water GB 7718 prepackaged food labeling rules GB 17402 Hygienic standard for edible hydrogenated oil State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 Quantitative Packaging Commodity Measurement Supervision and Management Measures 3 Terms and definitions The following terms and definitions apply to this standard. 3.1 Using hydrogenated oil, sugar and/or sweetener, water, emulsifier, thickener, etc. as the main raw materials, after emulsification, sterilization, homogenization, cooling, irrigation A processable product made by a process such as loading and freezing. 3.2 Hairing is a process in which the cream is mixed with air by mechanical agitation and the volume is expanded. 3.3 The multiple is the mass ratio of the same volume of un-dairy creamer to the creamer. ......

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