SB/T 10020-2017 in English

VALID

Caramel candy

Issued on:2017-01-13
Implemented on:2017-10-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $160.00
$156.00

Standard No:	SB/T 10020-2017
Document status:	VALID
Title in English:	Caramel candy
Title in Chinese:	糖果焦香糖果
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2017-01-13
Implemented on:	2017-10-01
Superseding:	SB/T 10020-2008 Caramel candy
ICS Classification:	67.180.10-Sugar and sugar products
Professional Classification:	SB-Commercial
Related Keywords:	caramel candy introductionthis standard establishes specifications confectionery product final product verification product characteristics product integrity
Related Topics:	sugar caramel fructose candy fructose standard Fructose + Standard fructose use confectionery sugar Fructose and fructose content fructose spectrum reducing sugar in candy candy reducing sugar Detection of fructose syrup Fructose UV Fruit Brix fructose quilt fruit fructose content Candy detection Candy detection How Candy Reduces Sugar candy Fruit Brix fructose fruit Fructose content of each fruit fructose content fruit Fructose UV fruit fructose content Fructose Analysis caramel range Liquid phase fructose peak Fructose sugar film real fructose Glycosylated glycoforms fructose gas phase Glycocalyx Residual and Total Sugars sb/t10020-2008 total sugar in fruit sugar in candy test candy foreign candy fructose content of fruit Confectionery candy color spectrum candy standard Candy Analysis Confectionery Candy moisture meter Total Sugars in Fruits Glycosylated glycoforms Sugar and wine sugar Glycation degree glycocalyx glycoprotein Candy Festival fruit fructose content total fruit sugar sugar content of fruit English fructose Glycoprotein sugar be sugar jaw candy + device Fructose Fruity Glycosides Hexasaccharides, tetrasaccharides and trisaccharides organic chewing gum membrane sugar Sucrose and Fructose caramel blood red lactose tetraose Fructose Sugar effect Glycoside Fructose Quality Inspection caramel color sales Fruit measurement sugar Fructose 6 Phosphate Fruit sugar-acid ratio Caramel dosage Fructose sugar standard curve

本标准规定了焦香糖果（太妃糖果）产品的术语和定义、分类、技术要求、检验方法、检验规则、判定规则、标签、标志、包装、贮存、运输和销售的要求。
　　
本标准适用于3.1定义的焦香糖果（太妃糖果）系列产品的生产、检验和销售。

Introduction

This standard establishes specifications for the quality and safety of a particular type of confectionery product. It outlines requirements related to composition, production processes, and testing methods to ensure consistency and reliability in product characteristics. The document provides detailed criteria for sensory evaluation, physical properties, and chemical analysis. It also includes provisions for packaging, labeling, and storage conditions to maintain product integrity throughout the supply chain. The standard serves as a reference for manufacturers, regulatory bodies, and quality control departments to ensure compliance with established benchmarks. It covers essential aspects such as material sourcing, processing parameters, and final product verification. The information is structured to facilitate implementation and inspection procedures.

*** Please note: This description may not be accurate, please refer to the official documentation.

More samples: JJG 21-2008 NB/T 47013.2-2015 DL/T 5154-2012

Sample only — not a preview of SB/T 10020-2017