QB/T 8008-2024 in English

VALID

soft ice cream

Issued on:2024-03-29
Implemented on:2024-10-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $139.00
$135.00

Standard No:	QB/T 8008-2024
Document status:	VALID
Title in English:	soft ice cream
Title in Chinese:	软冰淇淋
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2024-03-29
Implemented on:	2024-10-01
ICS Classification:	67.100.40-Ice cream and ice confectionery
Chinese Classification:	X53-Cold drinks and snacks
Professional Classification:	QB-Light Industry
Related Keywords:	soft ice cream industry soft ice cream soft ice cream machines optimize milk soft ice cream introduction background ice cream

Introduction

Background and significance of standard revision

QB/T8008-2024, as the light industry standard, replaces the original domestic trade industry standard SB/T10418-2017, marking a new stage in the standardization of my country's soft ice cream industry. This revision focuses on adjusting the raw material control system, sensory evaluation dimensions and safety index thresholds of soft ice cream, responding to the demand for improved quality of freshly made ice cream in the context of consumption upgrading.

Comparison of core revisions

Technical elements	Requirements for the 2017 version	Changes in the 2024 version
Raw material requirements	Only principles	Detailed three-level control system for slurry, premix powder and other raw materials
Sensory indicators	Uniform evaluation standards	Taste requirements for distinguishing between full-fat/non-full-fat products
Overrun rate	Undefined upper limit	Set a mandatory limit of ≤80%

Technical analysis of key indicators

1. Fat classification management

The new standard strictly divides soft ice cream into two categories: full-fat type (milk fat accounts for 100%) and non-full-fat type, and sets differentiated indicators:

Full-fat type: high/medium/low fat corresponds to milk fat content> 8.0g/100g, 3.0-8.0g/100g, <3.0g/100g respectively
Non-full-fat type: the total fat content is classified according to the full-fat type, but alternative raw materials such as vegetable fat are allowed

2. Upgrade of physical and chemical indicators

The main changes are reflected in:

Item	Test method	Key control points
Total solids	GB/T31321	Whole milk high fat type requirement ≥32g/100g
Milk protein	GB/T31321	Whole milk fat type requirement ≥2.5g/100g

Implementation suggestions

Raw material control plan

It is recommended that enterprises establish class=instrument>Premix powder supplier audit system, focusing on the following:

GB/T20976 standard compliance certification document
Fat source test report (distinguishing between milk fat and non-milk fat)
Microbial and contaminant batch inspection data

Production process control

For the requirement of expansion rate ≤80%, it is necessary to:

Calibrate the freezing machine air intake parameters
Sampling and testing the finished product density every 2 hours
Establish a temperature-expansion rate correspondence curve

Industry impact analysis

After the implementation of the new standard, companies will be prompted to:

Upgrade the precision control system of soft ice cream machines
Optimize milk fat replacement solutions (such as using enzymatic milk fat technology)
Strengthen the hygiene management of on-site production links (refer to GB31654)

More samples: QC/T 942-2021 GB 50021-2001(2009) JGJ 94-2008

Sample only — not a preview of QB/T 8008-2024