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Basic data
| Standard ID | GB/T 20882.5-2025 (GB/T20882.5-2025) |
| Description (Translated English) | Quality requirements for starch sugar - Part 5: Maltose |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X31 |
| Classification of International Standard | 67.180.20 |
| Word Count Estimation | 18,172 |
| Date of Issue | 2025-04-25 |
| Date of Implementation | 2026-05-01 |
| Older Standard (superseded by this standard) | GB/T 20883-2017 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 20882.5-2025: Quality requirements for starch sugar - Part 5: Maltose
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.180.20
CCSX31
National Standard of the People's Republic of China
Replace GB/T 20883-2017
Starch sugar quality requirements
Part 5.Maltose
Released on 2025-04-25
2026-05-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document is part 5 of GB/T 20882 "Quality requirements for starch sugars". GB/T 20882 has been published in the following parts.
--- Part 1.Edible glucose;
--- Part 2.Glucose syrup (powder);
--- Part 3.Crystalline fructose and solid fructose;
--- Part 4.Fructose syrup;
--- Part 5.Maltose;
--- Part 6.Maltodextrin;
--- Part 7.Trehalose.
This document replaces GB/T 20883-2017 Maltose. Compared with GB/T 20883-2017, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
--- Added a footnote to the sensory requirements for the allowable crystallization of maltose syrup (see Table 1 in 5.1);
--- Changed the requirements for sugar boiling temperature in the physical and chemical indicators (see Table 2 of 5.2, Table 2 of 4.2 of the.2017 edition);
--- Deleted food safety requirements (see 4.3 of the.2017 version);
--- Changed the test method for sensory requirements of maltose powder and crystallized maltose (see 6.2.2, 5.2.2.2 of the.2017 edition);
--- Added the microporous membrane specifications and peak area normalization method as calculation method in the maltose content determination method (see 6.3.3.2
and 6.3.7.3);
--- The number of digits retained in the obtained result has been changed (see 6.3.7.2 and 6.4.4, 5.3.5.4 and 5.4.3 of the.2017 edition);
--- Changed the precision requirements for the calculation results of maltose content (see 6.3.8, 5.3.6 of the.2017 edition);
--- Changed the requirements for test water used in pH testing (see 6.6.2, 5.6.2 of the.2017 edition);
--- Changed the precision requirements for pH determination results (see 6.6.4, 5.6.3 of the.2017 edition);
--- Changed the test method for sugar boiling temperature to normative Appendix B (see 6.8, 5.8 of the.2017 edition);
--- Changed the sampling method for maltose syrup, maltose powder and crystallized maltose products (see 7.2, 6.2 of the.2017 edition);
--- Deleted the requirements for product labeling (see 7.1 of the.2017 edition).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64).
This document was drafted by. Guangzhou Shuangqiao Co., Ltd., Zhejiang Huakang Pharmaceutical Co., Ltd., Shandong Zhonggu Starch Sugar Co., Ltd.,
Zhaoqing Huanfa Biotechnology Co., Ltd., Luzhou Biotechnology (Shandong) Co., Ltd., Bowling Biotechnology Co., Ltd., Dongguan Yihai Kerry
Starch Co., Ltd., Shuangqiao (Xiamen) Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., By-Health Co., Ltd., Zhejiang
Shengge Biotechnology Co., Ltd. and Zhucheng Xingmao Corn Development Co., Ltd.
The main drafters of this document are. Cao Mengsi, Wan Zhenping, Xu Jingjing, Cao Jianbang, Qiu Chunhong, Zhao Yubin, Li Peigong, Li Kerang, Feng Binghong,
Wang Xiaolong, Zhang Xuerong, Chen Honghui, Li Bizhu, Han Xinfeng, Huang Fuchen, Dai Shijun, Wang Lingyun, Wang Hongxia, Pan Kun, Wu Boliang, Peng Xuefei, Huang Ling,
Liu Guanglan and Wang Jinpeng.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 20883-2007 in.2007 and first revised in.2017;
---This is the second revision.
Introduction
With the rapid development of the food fermentation industry, starch sugar types have diversified, product quality has been improved, and product varieties have been enriched.
The industry technology has made great progress. The formulation of GB/T 20882 "Quality Requirements for Starch Sugar" is a standard for the product quality and
The normalization and standardization of detection methods is the basic work to regulate the industry order of starch sugar and its related products and promote industrial development.
GB/T 20882 "Quality Requirements for Starch Sugar" is planned to consist of seven parts.
--- Part 1.Edible glucose. The purpose is to improve the product quality of the edible glucose industry.
--- Part 2.Glucose syrup (powder). The purpose is to improve the product quality of glucose syrup (powder) industry.
--- Part 3.Crystalline fructose and solid fructose-glucose. The purpose is to improve the product quality of the crystalline fructose and solid fructose-glucose industries.
--- Part 4.Fructose-glucose syrup. The purpose is to improve the product quality of the fructose-glucose syrup industry.
--- Part 5.Maltose. The purpose is to improve the product quality of the maltose industry.
--- Part 6.Maltodextrin. The purpose is to improve the product quality of the maltodextrin industry.
--- Part 7.Trehalose. The purpose is to improve the product quality of the trehalose industry.
Starch sugar quality requirements
Part 5.Maltose
1 Scope
This document gives the product classification of maltose, specifies the requirements, inspection rules, marking, packaging, transportation and storage, and describes the corresponding test
Test method.
This document applies to the production, inspection and sales of maltose.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB/T 601 Preparation of standard titration solutions for chemical reagents
GB/T 602 Preparation of standard solutions for determination of impurities in chemical reagents
GB/T 603 Preparation of preparations and products used in chemical reagent test methods
GB 5009.3-2016 National Food Safety Standard Determination of Water Content in Food
GB/T 6682 Specifications and test methods for water used in analytical laboratories
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Maltose
A product made from starch or starchy substances through liquefaction, saccharification and refining.
4 Product Categories
4.1 According to the product form, it is divided into maltose syrup, maltose powder and crystallized maltose.
4.2 According to the maltose content, it can be divided into M40 type, M50 type, M70 type and crystallized maltose.
5 Requirements
5.1 Sensory requirements
It should comply with the requirements of Table 1.
...
