Search result: SB/T 10020-2017 (SB/T 10020-2008 Older version)
| Standard ID | SB/T 10020-2017 (SB/T10020-2017) | | Description (Translated English) | Caramel candy | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X33 | | Classification of International Standard | 67.180.10 | | Word Count Estimation | 10,122 | | Date of Issue | 2017-01-13 | | Date of Implementation | 2017-10-01 | | Older Standard (superseded by this standard) | SB/T 10020-2008 | | Regulation (derived from) | Ministry of Commerce Announcement No. 2 of 2017 | | Issuing agency(ies) | People Republic of China Ministry of Commerce |
SB/T 10020-2017
Caramel candy
ICS 67.180.10
X33
Record number. 58125-2017
People's Republic of China domestic trade industry standard
Replacing SB/T 10020-2008
Candy Jiaoxiang Candy (Taiwan 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 10020-2008 "Candy Jiaoxiang Candy". With SB/T 10020-2008 "Candy Jiaoxiang Candy"
The main technical changes are as follows.
--- According to GB/T 31120-2014 "Candy Terminology" clearly defines the definition of Jiaoxiang candy, and modified "Candy Jiaoxiang Candy" to
"Candy Caramel Candy (Taiwan Candy)";
--- According to GB/T 23823-2009 "Candy Classification" clearly shows the classification of Jiaoxiang candy (toffee 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. Yiwu Jiaqi Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Qifeng (Fujian) Food
Co., Ltd., Beijing Kangbeier Food Co., Ltd., Shishi Lixiang Food Co., Ltd., Dongguan Xuji Food Co., Ltd., Fujian Yake Food
Products Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Jiashibai Co., Ltd., Unconventional Fanmeler Candy (China) Co., Ltd., 100 million
Zi Food Enterprise Management (Shanghai) Co., Ltd., Jingzhong (Xiamen) Technology Service Co., Ltd., China Food Industry Association Candy 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. Pu Jianyuan, Wei Shunwen, Jiang Junyi, Chu Chaoyang, Lin Jingchang, Jiang Huihong, Weng Yanjun, Ma Hao, Shi Shuangquan,
Chen Churui, Wang Jia, Liu Dong, Lin Zhiqi, Zhang Huaxian, Wang Hu, Gao Feng, Zhang Bin, Liu Zhenyu, Chen Liping.
The previous versions of the standards replaced by this standard are.
---SB/T 10020-1992, SB/T 10020-2001, SB/T 10020-2008.
Candy Jiaoxiang Candy (Taiwan Candy)
1 Scope
This standard specifies the terms and definitions, classification, technical requirements, inspection methods, inspection rules, and determination of the products of Jiaoxiang candy (toffee candy).
Requirements for rules, labels, signs, packaging, storage, transportation and sales.
This standard applies to the production, inspection and sales of the series of products of Jiaoxiang candy (Taiwan candy) 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 5009.5-2016 National Food Safety Standard Determination of Proteins in Foods
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Foods
GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugar in Foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 13102 Food Safety National Standard Condensed Milk
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB 17399 National Food Safety Standard Candy
GB 19644 National Food Safety Standard Milk Powder
GB 19646 National Standard for Food Safety Cream, Cream and Waterless Cream
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
GB/T 31120-2014 Candy terminology
GB 31621 National Food Safety Standards
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The following terms and definitions as defined in GB/T 31120-2014 apply to this document.
3.1
With sugar or syrup or sweetener, oil and dairy products as the main raw materials, the caramelized candy can be made through the related process.
[GB/T 31120-2014, definition 2.6]
3.1.1
A coke candy with strong toughness and a delicate chew.
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SB/T 10020-2008
Caramel candy
ICS 67.180.10
X33
Record number. 24735-2008
People's Republic of China domestic trade industry standard
Replacing SB 10020-2001
Candy Jiaoxiang Candy
Released on.2008-07-03
2008-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 range 1
2 Normative references 1
3 Terms and Definitions 1
4 Product Type 1
5 Technical requirements 1
6 Experimental method 2
7 Inspection rules 3
8 label 4
9 Packing 4
10 Transportation 4
11 Storage 4
Appendix A (Normative) Dry weight loss test method 5
Foreword
This standard is a modification of SB 10020-2001 "fat candy".
This standard replaces SB 10020-2001 "fat candy".
Compared with SB 10020-2001 "fat candy", this standard is mainly revised as follows.
--- Changed some mandatory industry standards from SB 10020-2001 to recommended industry standards;
---The product name was changed from "cream candy" to "aroma candy; toffee";
--- Loss on drying (g/100g). from 5.5 ~ 9.0 to ≤ 9.0;
---Reducing sugar (g/100g in terms of glucose). changed from ≥16.0 to ≥8.0 (colloidal type), changed from ≥8.0 to "same body candy"
Heart)";
---In the detection method, the drying weight loss was changed to "execution according to Appendix A", and the reducing sugar was changed to "according to the provisions of GB/T 5009.7-2003
According to one law, the protein is changed from "determined by the constant distillation method according to GB/T 14771" to "according to GB/T 5009.5-2003.
Determination of protein in food by the first method".
Appendix A of this standard is a normative appendix.
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, Candy Professional Committee of China Food Industry Association, Fujian Yake Food
Products Co., Ltd., Shanghai Hao (Group) Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Shanghai Guanshengyuan Food Co., Ltd., Beijing Kangbei
Food Co., Ltd. (Ma Dajie Company), Dongguan Xuji Food Co., Ltd., Guangdong Xiaomi Mi Food Co., Ltd., Want Want Group Candy
Business Department, Crayon Shinchan (Fujian) Food Industry Co., Ltd., China Bakery Food and Sugar Products Industry Association, National Food Quality Supervision and Inspection
Heart, Wrigley Candy (China) Co., Ltd., Unconventional Fanmeler Candy (China) Co., Ltd., Shishi Lixiang Food Co., Ltd., Fujian Wellcome Food
Products Industry Co., Ltd., Cadbury (China) Food Co., Ltd., Beijing Yili Food Co., Ltd., Beijing Dongfang Haowei Food Co., Ltd., Jin
Jiang Qifeng Food Co., Ltd., Nestle (China) Co., Ltd., Haoliyou Food Co., Ltd.
The main drafters of this standard. Ding Shaohui, Chen Guoxing, Le Wenxiang, Dong Yansheng, Fan Wenhua, Jing Hongbing, Liang Dart, Wei Jianhua, Ma Hao, Chen Yushan,
Yu Mingda, Hua Benyuan, Zhao Yanping, Yuan Xiaomei, Xu Minqing, Ma Zhanming, Weng Yanjun, Shi Weizhen, Du Chunli, Zhang Bin, Mi Guoliang, Liu Dong, Wu Chunzhu,
Dong Kun, Cheng Xiangdong, Qi Bing, Shi Yue.
Candy Jiaoxiang Candy
1 range
This standard specifies the product classification, technical requirements, test methods, inspection rules and signs, labels, packaging, and transportation of Jiaoxiang candy and toffee.
Transmission and storage requirements.
This standard applies to the production, inspection and sale of confectionery referred to in Article 3.3 of SB/T 10346-2008.
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 5009.5-2003 Determination of protein in food
GB/T 5009.7-2003 Determination of reducing sugar in food
GB/T 5009.46-2003 Analytical method for hygienic standards for milk and dairy products
GB 5410 milk powder (milk powder)
GB 5415 cream
GB 5417 condensed milk
GB 7718 prepackaged food labeling rules
GB 9678.1 Confectionery Hygiene Standard
GB 14880 food nutrition enhancer use hygienic standard
SB/T 10346-2008 Candy Classification
Health Regulations for Bulk Food Hygiene (Medical Supervision and Development [2003] No. 180)
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The terms and definitions identified in SB/T 10346-2008 apply to this standard.
4 Product Type
The type referred to in Article 3.3 of SB/T 10346-2008 applies to this standard.
5 Technical requirements
5.1 Main raw materials and auxiliary materials (according to different varieties of formula)
5.1.1 White sugar
Should comply with the provisions of GB 317.
5.1.2 Whole milk powder
Should comply with the provisions of GB 5410.
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