GB/T 317-2018 in English

《GB/T 317-2018白砂糖》由TC373（全国制糖标准化技术委员会）归口，主管部门为中国轻工业联合会。

ChinaStandards.net is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.

This standard is developed in accordance with the rules given in GB/T 1.1-2009.

This standard replaces GB/T 317-2006 White granulated sugar. In addition to a number of editorial changes, the following main technical changes have been made with respect to GB/T 317-2006:

——The requirements of dark spot are added (see 3.2.3);

——The food safety requirements are modified (see 3.4; 3.4 of Edition 2006).

——The requirements for raw materials are added (see 3.5);

——The test methods for sensory items and physical and chemical items are modified (see clause 4; clause 4 of Edition 2006);

——The inspection rules are modified (see clause 5; clause 5 of Edition 2006).

This standard is redrafted by reference to but is not equivalent to Codex Stan212-1999 Codex standard for sugars of CAC.

This standard was proposed by China National Light Industry Council.

This standard is under the jurisdiction of SAC/TC 373 National Technical Committee on Sugaring of Standardization Administration of China.

The previous editions replaced by this standard are as follows:

——GB 317-1984, GB 317-1998 and GB/T 317-2006;

——GB 317.1-1991;

——GB 317.2-1991.



White granulated sugar

1 Scope

This standard specifies the technical requirements, test methods, inspection rules as well as marking, packaging, transport and storage for white granulated sugar.

This standard is applicable to white granulated sugar produced with sugarcane, beet or raw sugar as direct or indirect raw materials.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

GB/T191 Packaging - Pictorial marking for handling of goods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 10496 Sugar beet
GB/T 10498 Sugar cane
GB 13104 National food safety standard - Sugar
GB/T 15108 Raw material
GB/T 35887 Analysis method of white granulated sugar
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
AQSIQ Decree No.75 Measures for the metrological supervision and administration of quantitatively packed commodities

3 Technical requirements

3.1 Levels

White granulated sugar is divided into four levels: Refined, Superior, Level I and Level II.

3.2 Sensory characteristics

3.2.1 The grain size shall be uniform and not less than 80% of one of the following ranges:

——coarse grain: 0.80mm~2.50mm;

——large grain: 0.63 mm~1.60 mm;

——medium grain: 0.45mm~1.25mm;

——small grain: 0.28mm~0.80mm;

——fine grain: 0.14mm~0.45mm.

3.2.2 Grain or its aqueous solution shall be sweet and free of peculiar smell.

3.2.3 The appearance of sugar products shall be dry, loose, white and glazed, and the number of dark spots with a length greater than 0.2 mm per square meter of surface area shall not exceed 15.

3.3 Physical and chemical requirements

They shall meet the requirements of Table 1.

Table 1 Physical and chemical requirements
Item Index
Refined Superior Level I Level II
Sucrose content /(g/100g) ≥ 99.8 99.7 99.6 99.5
Reducing sugar content /(g/100g) ≤ 0.03 0.04 0.10 0.15
Conductometric ash /(g/100 g) ≤ 0.02 0.04 0.10 0.13
Drying loss /(g/100 g) ≤ 0.05 0.06 0.07 0.10
Color value /IU ≤ 25 60 150 240
Turbidity /MAU ≤ 30 80 160 220
Water-insoluble impurity /(mg/kg) ≤ 10 20 40 60

3.4 Food safety requirements

They shall meet the requirements of GB 13104.

3.5 Requirements for raw materials

3.5.1 With sugar cane as raw material

They shall meet the requirements of GB/T 10498.

3.5.2 With beet as raw material

They shall meet the requirements of GB/T 10496.

3.5.3 With raw sugar as raw material

They shall meet the requirements of GB/T 15108.

3.6 Requirements for quantitative packaging

The net content shall meet the requirements of Measures for the metrological supervision and administration of quantitatively packed commodities.

4 Test methods

4.1 Sensory items

The color, taste, smell and state shall be determined in accordance with the method specified in GB 13104. The grain size and dark spots shall be determined in accordance with the method specified in GB/T 35887.

4.2 Physical and chemical items

The sucrose content, reducing sugar content, conductometric ash content, drying loss, color value, turbidity and water-insoluble impurities shall be determined in accordance with the method specified in GB/T 35887.

4.3 Food safety requirements

They shall be determined in accordance with the method specified in GB 13104.

4.4 Net content

It shall be determined in accordance with the method specified in JJF 1070.

5 Inspection rules

5.1 Type inspection

5.1.1 After being separated, each tin of the massecuite shall be numbered. While weighing the package, continuously collect about 3kg of sample and put it in a container with a lid, mix it uniformly to use it as the numbered sample; in addition to using this sample for numbered analysis, take other 0.5kg of sample in a container with a lid and accumulate for 24h to make the daily collected sample.

Take 1.5kg of daily collected sample, seal it with food grade plastic bag or fill it into a glass stoppered bottles, with the product No., level, production date, sample base, inspection result and the inspector marked; preserve the bag or bottle in a dry and ventilated environment for self-inspection of factory and quality supervision and inspection. It may be used as the reserved sample for arbitration inspection through the agreement of the supplier and the demander, and the result of single sampling inspection or arbitration inspection is effective for the sugar delivered successively with the same serial number.

5.1.2 Under the premise of ensuring stable product quality, the manufacturer may carry out random inspection for each numbered sample according to the actual production situation and the inspection items include: sucrose content, reducing sugar content, conductometric ash, drying loss, color value, turbidity, water-insoluble impurities and all items required in the physical and chemical inspection on daily collected samples; if one or more items of the inspection results fail to meet the requirements of a particular level, the sample will be treated according to the requirements for the actually reached level, and those failing to reach the index of Level 2 white granulated sugar will be treated as rejected products.

5.1.3 Under one of the following conditions, all the items in the technical requirements shall be inspected and the inspection result is regarded as the comprehensive assessment of product quality:

a) trial production and stereotyping appraisement of new products or for transfer-plant production of products.

b) the beginning of the production period or the production resumption after washing;

c) early, intermediate and later stages of normal production;

d) in case of unacceptable batch in acceptance inspection;

e) the relative large change of raw materials and process may affect the product quality

f) the quality supervision organization requires to carry out the inspection.

Foreword i
1 Scope
2 Normative references
3 Technical requirements
4 Test methods
5 Inspection rules
6 Labeling, packaging, transport and storage