SB/T 10419-2017_English: PDF (SB/T10419-2017)
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SB/T 10419-2017 | English | 145 |
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Non-dairy whipping cream
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SB/T 10419-2017
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SB/T 10419-2007 | English | 359 |
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Non-dairy whip topping
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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 | 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.
......
Similar standards: SB/T 10650-2012 Similar PDFs (Auto-delivered in 9 seconds): SB/T 10419-2017 LS/T 3211-1995 GB/T 19879-2015
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