GB/T 35888-2018 in English

VALID

Cube sugar

Issued on:2018-02-06
Implemented on:2018-09-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $100.00
$97.00

Standard No:	GB/T 35888-2018
Document status:	VALID
Title in English:	Cube sugar
Title in Chinese:	方糖
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2018-02-06
Implemented on:	2018-09-01
ICS Classification:	67.180-Sugar. Sugar products. Starch
Chinese Classification:	X31-Sugar refining
Professional Classification:	GB-National Standard
Related Keywords:	standard formulation sugar cube sugar cube standard background sugar cube test method comparison technical requirements interpretation sensory requirements sugar cube sugar content
Related Topics:	sugar Glycosylated glycoforms Residual and Total Sugars Glycosylated glycoforms sugar recipe sugar usage Hexasaccharides, tetrasaccharides and trisaccharides sugar cube GBT35888 GB/T 35888-2018

《GB/T 35888-2018方糖》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。

Introduction

In-depth interpretation of GB/T 35888—2018 Sugar Cube Standard

Background and significance of standard formulation

Sugar cube is an important sugar product, and its quality is directly related to the health and user experience of consumers. The formulation of GB/T 35888—2018 aims to standardize the production and quality management of sugar cubes and ensure product quality and safety.

Comparison of standard frameworks

Project dimensions	GB/T 35888—2018	QB/T 5011 Sugar Cube Test Method	Comparison with international standards
Technical requirements	Refined, superior and primary grades, with clear indicators such as color and taste.	Specifies the test methods and procedures.	Consistent with ISO standards.
Sensory requirements	White color, no obvious impurities; pure smell.	Evaluated by sensory test method.	Similar to EU standards.
Physical and chemical indicators	Strict regulations on indicators such as sucrose content and reducing sugar content.	Detailed determination methods, such as pH value test method.	Differences from US standards.

Technical requirements interpretation

Sensory requirements

Sugar cube's color and form are important indicators of its quality. The standard stipulates that it should be pure white with no obvious black spots, indicating the purity of the production process; the shape should be a cube or a cuboid, ensuring the regularity and aesthetics of the product.

Physical and Chemical Requirements

Item	Refined	Superior Grade	First Grade
Sucrose Content/(g/100 g)	99.7	99.6	99.5
Reducing Sugar Content/(g/100 g)	0.03	0.05	0.10

Test Methods and Inspection Rules

According to the standard, the test method of sugar cubes involves sensory, physical and chemical tests. Among them, the determination of sucrose content and reducing sugar content is one of the key indicators. For specific steps, please refer to the detailed specifications in QB/T 5011.

Inspection rules

Type inspection is carried out in the case of product finalization identification, major process adjustments, etc.; delivery inspection ensures the stability of the quality of each batch of products. The standard clearly states that if an indicator is unqualified, it will be directly judged as a substandard product, especially food safety indicators, which are subject to zero tolerance.

Implementation suggestions

Enterprise side

Strictly carry out production and quality control in accordance with the standards, and establish a complete internal inspection system.
Regularly calibrate production equipment and testing instruments to ensure measurement accuracy.
Strengthen employee training to improve the understanding and implementation of standards.

Supervisory authorities

Strengthen law enforcement, crack down on counterfeit and shoddy products, and maintain market order.
Establish a traceability system to achieve full-process tracking of product quality.
Carry out standard promotion and implementation work to improve the overall quality management level of the industry.

More samples: QC/T 942-2021 NB/T 47013.2-2015 YD/T 3934-2021

Sample only — not a preview of GB/T 35888-2018