SB/T 10021-2017 (SB/T10021-2017, SBT 10021-2017, SBT10021-2017) & related versions
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SB/T 10021-2017
SB
DOMESTIC TRADING INDUSTRY STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.10
X 33
Registration No.: 58126-2017
Replacing SB/T 10021-2008
Gelatinized candy
糖果 凝胶糖果
ISSUED ON: JANUARY 13, 2017
IMPLEMENTED ON: OCTOBER 01, 2017
Issued by: Ministry of Commerce of PRC
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Categories... 7
5 Technical requirements ... 7
6 Inspection method ... 9
7 Inspection rules ... 10
8 Judgment rules ... 11
9 Labels, markings, packaging, storage, transportation and sales... 11
Appendix A (Normative) Testing method for loss on drying ... 13
References ... 15
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10021-2008 "Gelatinized candy". Compared with
SB/T 10018-2008, the main technical changes are as follows:
- According to GB/T 31120-2014 "Candy terminology", clearly STATE the
definition of gelatinized candy;
- According to GB/T 23823-2009 "Candy classification", clearly STATE the
classification of gelatinized candy;
- IMPROVE the description of "sensory requirements";
- ADD the requirements for "other raw and auxiliary materials";
- ADD the requirements for "food nutrition fortifiers";
- MODIFY the sanitation indicators to food safety indicators; KEEP the
relevant indicators in consistent with the national food safety standards;
- SIMPLIFY the sampling method;
- ADD the requirements for "marking" and "sales";
- LIST the "GB/T 23823-2009 Candy classification" as the reference of this
standard.
This standard was proposed by the China Chamber of Commerce.
This standard shall be under the jurisdiction of the National Confectionery and
Chocolate Standardization Technical Committee (SAC/TC 375).
The main drafting organizations of this standard: Shishi Lixiang Food Co., Ltd.,
Beijing Compel Food Co., Ltd., China Food Co., Ltd., Fujian Yake Food Co.,
Ltd., Dongguan Xuji Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd.,
Qifeng (Fujian) Food Co., Ltd., Xiamen Jindawei Group Co., Ltd., Nestle (China)
Co., Ltd., Jasper Co., Ltd., Bufandi Van Melle Confectionery (China) Co., Ltd.,
Mondelez Food Management (Shanghai) Co., Ltd., Youha Weijuetang Food
(Shanghai) Co., Ltd., Want Want Group, Guangdong Zhenmei Food Co., Ltd.,
Shenzhen Standa Consulting Co., Ltd., China Food Industry Association Candy
Professional Committee, Beijing Zhongshang Huace Commercial Standard
Consulting Center Co., Ltd., China Bakery Confectionery Industry Association.
The main drafters of this standard: Weng Yanjun, Wei Jianhua, Liu Meisen,
Zheng Rongzhen, Shi Shuangquan, Ma Hao, Chu Chaoyang, Lin Jingchang,
Zhan Guanghuang, Jia Xiaolu, Liu Dong, Wang Jia, Lin Zhiqi, Zhang Huaxian,
Fu Guoping, Yu Mingda, Chen Churui, Dai Jue Ru, Gao Feng, Zhang Bin, Liu
Zhenyu, Chen Liping.
This standard replaces the standard previously issued as follows:
- SB/T 10021-1992, SB/T 10021-2001, SB/T 10021-2008.
Gelatinized candy
1 Scope
This standard specifies the terms and definitions, classification, technical
requirements, inspection methods, inspection rules, judgment rules, labeling,
marking, packaging, storage, transportation and sales requirements for
gelatinized candy products.
This standard is applicable to the production, inspection and sales of gelatinized
candy series products as defined in 3.1.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this standard.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 317 White granulated sugar
GB/T 1886.169 National food safety standard - Food additive - Carrageenan
GB/T 1886.239 National food safety standard - Food additive - Agar
GB 2760 National food safety standard - Standards for uses of food additives
GB 2762 Food safety national standard - Contaminant limits in food
GB 5009.7-2016 National food safety standard - Determination of reducing
sugar in foods
GB 6783 National food safety standard - Food additive - Sucrose esters of
fatty acid
GB 7718 National food safety standard - Standard for nutrition labelling of
prepackaged foods
GB/T 8883 Edible wheat starch
GB/T 8884 Potato starch
GB/T 8885 Edible corn starch
GB 14880 National food safety standard for the use of nutritional fortification
substances in foods
GB 17399 Hygienic standard for chewing gum
GB/T 25533 National food safety standard - Food additives - Pectin
GB 28050 National food safety standard - Nutrition label standards of
pre-packaged food
GB/T 31120-2014 Candy terminology
GB 31621 Food safety national standard - Code of hygienic practice in food
business process
JJF 1070 Rules of metrological testing for net quantity of products in
prepackages with fixed content
Measures for the Metrological Supervision and Administration of
Quantitative Packing Commodities - Order No.75 of the State Administration
of Quality Supervision, Inspection and Quarantine [2005]
3 Terms and definitions
The terms and definitions as defined in GB/T 31120-2014 as well as the
following terms and definitions apply to this document.
3.1
Gelatinized candy
An elastic and chewy product made with edible gum (or starch), granulated
sugar and starch syrup (or other sugar) as the main ingredients.
Note: Rewrite GB/T 31120-2014, definition 2.8.
3.1.1
Plant gum gelatinized candy
Gelatinized candy made with vegetable gum.
3.1.2
Animal glue gelatinized candy
Gelatinized candy made with animal glue.
3.1.3
Starch gelatinized candy
Gelatinized candy made with starch.
3.1.4
Mixed gum gelatinized candy
A gelatinized candy made with two or more different types of edible gums (or
starches).
3.1.5
Filled gelatinized candy
A gelatinized candy with fillings in the sugar.
3.1.6
Coating gelatinized candy, coating and polishing gelatinized candy
Gelatinized candy whose body has surface coating, polished or unpolished.
4 Categories
It is classified according to the different production materials and processes of
gelatinized candies:
a) Plant gum gelatinized candy;
b) Animal glue gelatinized candy;
c) Starch gelatinized candy;
d) Mixed gum gelatinized candy;
e) Filled gelatinized candy;
f) Coating gelatinized candy, coating and polishing gelatinized candy;
g) Other types of gelatinized candy.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 White sugar
It shall meet the requirements of GB 317.
5.1.2 Pectin
It shall meet the requirements of GB 25533.
5.1.3 Agar
It shall meet the requirements of GB 1886.239.
5.1.4 Gelatin
It shall meet the requirements of GB 6783.
5.1.5 Carrageenan
It shall meet the requirements of GB 1886.169.
5.1.6 Starch sugar
It shall comply with relevant national standards or industry standards.
5.1.7 Starch
It shall comply with GB/T 8883 or GB/T 8884 or GB/T 8885 and other national
standards or industry standards.
5.1.8 Other raw materials
It shall comply with relevant national standards or industry standards.
5.1.9 Food additives
The quality shall comply with relevant national standards or industry standards.
5.1.10 Food nutrition fortifier
The quality shall comply with the requirements of relevant national standards
or industry standards.
5.2 Sensory requirements
It shall meet the requirements of Table 1.
Table 1 -- Sensory requirements
Item Requirements
Color It shall have the color which must have of the corresponding type
Form The block is relatively complete, the size is basically consistent, without obvious deformation or sticking
Type
Plant gum type It is slightly elastic and chewy
Animal glue type It is elastic and chewy, without wrinkle
Starch type
Tough, slightly chewy, no starch binding. For those with starch as
raw material, there may be a small amount of uniform cooked
starch on the surface; it is elastic and tough
Mixed gum type It is elastic and chewy
Filled type It is elastic and chewy; enclosed filled type has no leakage of filler
Coating, coating and
polishing type The coating is relatively complete
Others It shall have the composition which must have of the corresponding type
Taste and flavor It shall have the taste and flavor which must have of the corresponding type, without odor
Impurity There is no visible impurity under normal vision
5.3 Physical-chemical indicators
It shall meet the requirements of Table 2.
Table 2 -- Physical-chemical indicators
Item
Indicators
Plant
gum
type
Animal
glue
type
Starch
type
Mixed
gum
type
Other
types Filled type
Coating,
coating and
polishing type
Loss on drying/(g/100 g), ≤ 18.0 20.0 18.0 35.0 20.0 Meet the
requirements
of main
candy
Meet the
requirements
of main candy
Reducing sugar (by glucose) /
(g/100 g), ≥ 10.0
Note 1: The loss on drying of sugar-free gelatinized candies shall meet the requirements of the
corresponding gelatinized candies. There is no requirement for reducing sugar; the claim of
sugar content shall meet the requirements of GB 28050.
5.4 Food safety indicators
5.4.1 Pollutant limits
It shall meet the requirements of GB 2762.
5.4.2 Microbial limit
It shall meet the requirements of GB 17399.
5.4.3 Food additives
It shall meet the requirements of GB 2760.
5.4.4 Food nutrition fortifiers
It shall meet the requirements of GB 14880.
5.5 Net content
It shall comply with the provisions of the "Measures for Supervision and
Administration of Quantitative Packaging Commodities"
6 Inspection method
6.1 Senses
Place the sample in a clean, dry white container; peel off all packaging materials;
check the color, shape, composition, taste, flavor and impurities.
6.2 Loss on drying
Make determination according to the method specified in Appendix A.
6.3 Reducing sugar
Make determination according to the first method specified in GB 5009.7-2016.
6.4 Food safety indicators
Make determination according to the method specified in the corresponding
national food safety standards.
6.5 Negative deviation of net content
It shall be inspected according to JJF 1070.
7 Inspection rules
7.1 Group-batch
Products of the same shift or the same shift team, the same variety, the same
production line form a batch.
7.2 Sampling
Randomly select 0.2% of each batch in the production line, or not less than 1
kg in each batch.
7.3 Exit-factory inspection
7.3.1 The products shall be inspected batch by batch; it can exit-factory after
passing the inspection.
7.3.2 The exit-factory inspection items of prepackaged products include
sensory requirements, net content, loss on drying and reducing sugar. The exit-
factory inspection items of bulk products which are sold based on quantity
measurement include sensory requirements, mass, loss on drying and reducing
sugar.
7.3.3 For products of the same variety and different packages, the inspection
items that are not affected by the packaging specification and packaging form
can be tested together.
7.4 Type inspection
7.4.1 Type inspection shall be carried out twice a year during normal production;
type inspection shall also be carried out in one of the following situations:
a) New product’s trial production identification;
b) After formal production, if there are major changes in raw materials and
processes, which may affect the product quality;
c) When production resumes production after a long-term suspension;
d) When the results of the exit-factory inspection are significantly different
from the previous type inspection;
e) When requested by relevant national quality supervision agencies.
7.4.2 Type inspection items are the items specified in 5.2, 5.3, 5.4.1, 5.4.2, 5.5,
9.1.
8 Judgment rules
8.1 Judgement of exit-factory inspection
8.1.1 If all the exit-factory inspection items meet the requirements of this
standard, the batch of products is judged to be qualified.
8.1.2 If one of the exit-factory inspection items does not meet the requirements
of this standard, it may double sampling for re-inspection. If the re-inspection
still fails to meet the requirements of this standard, the batch of products shall
be deemed unqualified.
8.2 Judgment of type inspection
8.2.1 If type inspection items all comply with the provisions of this standard, the
batch of products is judged to be qualified.
8.2.2 If no more than two type inspection items fail to meet the requirements of
this standard, it may double sampling for re-inspection. If there is still one item
failing to meet the requirements of this standard, the batch of products shall be
deemed unqualified.
9 Labels, markings, packaging, storage, transportation
and sales
9.1 Label
9.1.1 Pre-packaged products shall meet the requirements of GB 7718 and GB
28050.
9.1.2 Products containing fruit/juice ingredients (fruit pulp, fruit powder, jam,
juice, concentrated juice) in the ingredients not less than 2.5% of the total mass
fraction of the candy (calculated as the original fruit or original juice) may be
marked as ××(fruit/juice) candy; when a variety of fruit/juice ingredients (fruit
pulp, fruit powder, jam, fruit juice, concentrated juice) are added to the candy, if
the fruit/juice ingredients is not less than 1.5% of the total mass fraction of the
candy (calculated as the original fruit or original juice), it can be named by the
fruit represented by the fruit/juice, marked as ××(fruit/juice) candy.
9.2 Marking
The storage and transportation marking shall meet the requirements of GB/T
191.
9.3 Packaging
9.3.1 Packaging materials shall comply with relevant national standards or
industry standards.
9.3.2 The packing box shall be tight, tidy and free from damage.
9.4 Storage
9.4.1 Products shall be stored in a clean and dry warehouse.
9.4.2 The products shall be stacked on the stacking mat; it shall be not less
than 10 cm above the ground and from the wall.
9.5 Transport
9.5.1 Transport vehicles shall meet sanitary requirements.
9.5.2 It shall not be mixed or transported with toxic and polluting materials.
Avoid squeezing, sun exposure or rain during transportation. Handle with care
when loading and unloading.
9.6 Sales
Products shall be sold in a clean and hygienic environment. The bulk products
sold based on quantity measurement shall comply with the provisions of GB
31621 and the "Code of hygienic management of bulk food".
Appendix A
(Normative)
Testing method for loss on drying
A.1 Principle
Place the candy samples of known mass in a vacuum drying oven and dry them
to constant weight. Determine the mass of volatiles.
A.2 Apparatus
A.2.1 Analytical balance: Sensitivity is 0.0001 g.
A.2.2 Dryer: Equipped with effective desiccant.
A.2.3 Vacuum drying oven: 80 °C ± 2 °C.
A.2.4 Weighing bottle: A flat aluminum or glass weighing bottle with a depth of
20 mm and a diameter of 60 mm, with a suitable lid, which is required to be
resistant to corrosion under the inspection conditions.
A.2.5 Vacuum pump: The vacuum degree shall reach 0.09 MPa.
A.3 Operation method
A.3.1 Sample processing
Crush the sample. Take sample diagonally by quarter method. Take about 25 g.
Place it in a clean, dry, covered jar. Mix it well to prepare for use.
A.3.2 Determination
Accurately weigh the weighing bottle that has been dried to constant weight.
Accurately weigh 3 g ~ 5 g of sample. Put it into a vacuum drying box. Make
the vacuum degree reach 0.09 MPa. Control the temperature at 80 °C ± 2 °C.
Dry it for at least 4 h. Take out the weighing bottle. Put it in a desiccator after
capping. Let it cool to room temperature and take it out for weighing, accurate
to 0.0001 g. Repeat the operation. Heat it for at least 1 h and weigh it, until the
difference in mass obtained from two consecutive weighing does not exceed
0.002 g.
The content of loss on drying in the candy is calculated according to formula
(A.1).
Where:
X - The content of loss on drying in the candy, %;
m1 - The total mass of the weighing bottle containing the sample, in grams
(g);
m2 - The total mass of the sample after drying and the weighing bottle, in
grams (g);
m - The mass of the weighing bottle, in grams (g).
References
[1] GB/T 23823-2009 Candy classification
__________ END __________
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| Standard ID | SB/T 10021-2017 (SB/T10021-2017) | | Description (Translated English) | Gelatinized candy | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X33 | | Classification of International Standard | 67.180.10 | | Word Count Estimation | 10,130 | | Date of Issue | 2017-01-13 | | Date of Implementation | 2017-10-01 | | Older Standard (superseded by this standard) | SB/T 10021-2008 | | Drafting Organization | Ltd., China Food Co., Ltd., Fujian Yake Food Co., Ltd., Dongguan Xuji Food Co., Ltd., Shanghai Golden Monkey Food Co., Ltd., Qifeng (Fujian) Food Co., Ltd., Xiamen (China) Co., Ltd., Carlsberg Co., Ltd., extraordinary Emperor Fanmaier candy (China) Co., Ltd., billion Zi Food Enterprise Management (Shanghai) Co., Ltd., Youha taste sweet food (China) Co., Shanghai) Co., Ltd., Wangwang Group, Guangdong Zhenmei Food Co., Ltd., Shenzhen Standa Consulting Co., Ltd., China Food Industry Association Candy Professional Committee, Beijing Zhonghua Commercial Standard Consulting Center Co., Ltd., China Bakery Products Sugar Products Industry Association | | Administrative Organization | National Confectionery and Chocolate Standardization Technical Committee (SAC/TC 375) | | Regulation (derived from) | Ministry of Commerce Announcement No. 2 of 2017 | | Proposing organization | China Chamber of Commerce | | Issuing agency(ies) | People Republic of China Ministry of Commerce |
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