GB/T 31114-2024 in English

1. Background of standard formulation and technological evolution

GB/T 31114-2024 is a revision of the original GB/T 31114-2014, which mainly optimizes and supplements the quality requirements for ice cream products. While maintaining the original core framework, the new standard focuses on improving the scientific nature of technical indicators and the operability of inspection methods.

2. Comparison of standard frameworks

3. Interpretation of core technical requirements

3.1 Classification of ice cream:

• By milk fat content: full milk fat, half milk fat, non-dairy ice cream
• By product components: light type, combined type ice cream

3.2 Key indicators:

4. Implementation suggestions and precautions

4.1 Manufacturers:

• Ensure that raw and auxiliary materials meet national standards, especially quality control of dairy raw materials
• Optimize production technology, focusing on sterilization, homogenization and aging

4.2 Inspection agencies:

• Strictly conduct sensory, physical and chemical index tests in accordance with standard requirements
• Establish a sound sampling and re-inspection mechanism to ensure data accuracy

4.3 Consumers:

• Pay attention to product labels and choose the type of ice cream that meets personal needs
• Pay attention to storage conditions and shelf life to ensure food safety

5. Explanation of professional terms

5.1 Non-fat milk solids:

Refers to the remaining ingredients after removing milk fat from milk solids, including protein, lactose, etc. Its content directly affects the texture and taste of ice cream.

5.2 Expansion:

The phenomenon of ice cream slurry increasing in volume during processing is one of the important indicators for measuring ice cream quality.