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SB/T 10419-2017 (SBT 10419-2017)

Chinese standards (related to): 'SB/T 10419-2017'
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SB/T 10419-2017English145 Add to Cart 0--3 minutes. Auto immediate delivery. Non-dairy whipping cream SB/T 10419-2017 Valid SBT 10419-2017
SB/T 10419-2007English329 Add to Cart 3 days Non-dairy whip topping SB/T 10419-2007 Obsolete SBT 10419-2007

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

SB/T 10419-2017: PDF in English (SBT 10419-2017)
SB/T 10419-2017
ICS 67.060
X 28
Record number: 58134-2017
Replacing SB/T 10419-2007
Non-dairy whipping cream
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 
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
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
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
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
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
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