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Quality requirements for oligosaccharides - Part 4: Isomaltooligosaccharide
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Basic data
| Standard ID | GB/T 23528.4-2025 (GB/T23528.4-2025) |
| Description (Translated English) | Quality requirements for oligosaccharides - Part 4: Isomaltooligosaccharide |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X31 |
| Classification of International Standard | 67.180.20 |
| Word Count Estimation | 14,137 |
| Date of Issue | 2025-04-25 |
| Date of Implementation | 2026-05-01 |
| Older Standard (superseded by this standard) | GB/T 20881-2017 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 23528.4-2025: Quality requirements for oligosaccharides - Part 4: Isomaltooligosaccharide
---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 20881-2017
Oligosaccharide quality requirements
Part 4.Isomaltooligosaccharides
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 4 of GB/T 23528 "Quality requirements for oligosaccharides". GB/T 23528 has been published in the following parts.
--- Part 1.General;
--- Part 2.Fructooligosaccharides;
--- Part 3.Xylo-oligosaccharides;
--- Part 4.Isomaltooligosaccharides.
This document replaces GB/T 20881-2017 "Isomaltooligosaccharides". Compared with GB/T 20881-2017, except for structural adjustments and editing
In addition to the changes in performance, the main technical changes are as follows.
--- The definition of isomaltooligosaccharide has been changed (see 3.1, 3.1.1 of the.2017 edition);
--- Deleted some symbols (see 3.2 of the.2017 edition);
--- Changed the product classification (see Chapter 5, Chapter 4 of the.2017 edition);
--- Added impurity requirements in sensory requirements (see 6.1);
--- Changed the physical and chemical index requirements, deleted the IMO content, solubility requirements and detection methods, changed the sulfated ash content to ash content and changed
The corresponding test methods (see 6.2, 5.2 and 6.8 of the.2017 edition);
--- Deleted food safety requirements (see 5.3 of the.2017 edition);
--- Changed some test method steps (see 7.3, 6.3 of the.2017 edition);
--- Changed the linear correlation coefficient of the standard curve in the IG2 P IG3 content test method (see 7.3.5.1,.2017 edition
6.3.5.1);
--- Changed the precision requirements of the pH test method (see 7.6.3, 6.6.3 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. Baolingbao Biotechnology Co., Ltd., Guangzhou Shuangqiao Co., Ltd., Shandong Xingguang Shouchuang Biotechnology Co., Ltd.
Company, Luzhou Biotechnology (Shandong) Co., Ltd., Shuangqiao (Xiamen) Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., China Biotechnology
Bio-fermentation Industry Association, By-Health Co., Ltd., Mattel Technology (Qingdao) Co., Ltd., Macau Traditional Chinese Medicine Testing Center of the University of Macau,
Zhongshan Food Society.
The main drafters of this document are. Cao Mengsi, Guo Xinguang, Li Peigong, Zhou Haijun, Cao Jianbang, Wang Lingyun, Lian Zebiao, Wang Jin, Zhang Xuerong, Zhao Weixue,
Li Shaoping, Liu Aisha, Yang Litao, Liu Ming, Wang Hongxia, Wan Zhenping, Li Ning, Zhao Yubin, Wang Bin, Wang Jie, Liu Wende, Zhao Jing, Hu Zhigao, Li Zhen.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 20881-2007 in.2007 and first revised in.2017;
---This is the second revision.
Introduction
With the rapid development of food fermentation industry, oligosaccharide types have diversified, product quality has been improved, and product varieties have been enriched.
The industry has made great progress in technology and development. GB/T 23528 "Quality Requirements for Oligosaccharides" was formulated to improve the product quality and
The normalization and standardization of detection methods is the basic work to regulate the industry order of oligosaccharides and related products and promote industrial development.
GB/T 23528 “Quality Requirements for Oligosaccharides” is planned to consist of four parts.
--- Part 1.General. The purpose is to improve the product quality of the oligosaccharide industry.
--- Part 2.Oligofructose. The purpose is to improve the product quality of the oligofructose industry.
--- Part 3.Xylo-oligosaccharides. The purpose is to improve the product quality of the xylo-oligosaccharides industry.
--- Part 4.Isomaltooligosaccharides. The purpose is to improve the product quality of the isomaltooligosaccharides industry.
Oligosaccharide quality requirements
Part 4.Isomaltooligosaccharides
1 Scope
This document defines the term and definition of isomaltooligosaccharides, and specifies the requirements, inspection rules and marking, packaging, transportation and other aspects of isomaltooligosaccharides.
transport and storage, describes the corresponding test methods, gives symbol information and product classification.
This document applies to the production, inspection and sales of isomaltooligosaccharides.
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 5009.4-2016 National Food Safety Standard Determination of Ash 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
Products made from starch or starchy raw materials through enzymatic conversion, refining, and concentration.
Note. The main components are α-1,6-glycosidically bonded isomaltose (IG2), panose (P), isomaltotriose (IG3) and oligosaccharides above (IGn, n is
4~10).
4 Symbols
The following symbols apply to this document.
IG2.Isomaltose
IG3.Isomaltotriose
P. Pan Sugar
5 Product Categories
5.1 According to product form, it is divided into isomaltooligosaccharide syrup and isomaltooligosaccharide powder.
...
