SB/T 10021-2017 in English

VALID

Gelatinized candy

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

Price(USD)： $150.00
$146.00

Standard No:	SB/T 10021-2017
Document status:	VALID
Title in English:	Gelatinized candy
Title in Chinese:	糖果凝胶糖果
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 10021-2008 Gelatinized confections
ICS Classification:	67.180.10-Sugar and sugar products
Professional Classification:	SB-Commercial
Related Keywords:	candy scopethis standard gel candy series products inspection rules sales requirements inspection methods
Related Topics:	sugar fructose candy page gel fructose standard Fructose + Standard fructose use Fructose and fructose content jelly candy fructose spectrum jelly candy gel gold candy reducing sugar Detection of fructose syrup Pectin powder Fructose UV Fruit Brix fructose quilt fruit fructose content Candy detection Candy detection candy double gel when pectin Fruit Brix Fructose content of each fruit fructose content fruit organogel hydrogel separation gel page gel Fructose UV fruit fructose content Fructose Analysis Liquid phase fructose peak Pectin UV Fructose physical gel physical gel sugar gel real fructose Glycosylated glycoforms fructose gas phase Residual and Total Sugars gel effect gel column gel column total sugar in fruit sugar in candy test candy foreign candy collagen hydrogel fructose content of fruit Confectionery candy color spectrum candy standard Candy Analysis Confectionery Candy moisture meter Total Sugars in Fruits gel filtration gel Glycosylated glycoforms Sugar and wine sugar fruit fructose content total fruit sugar Fruity Gelatin gel gel cup sugar content of fruit English fructose candy + device Fructose Fruity Glycosides Hexasaccharides, tetrasaccharides and trisaccharides fluid gel Sucrose and Fructose Glycoside Fructose Quality Inspection Esterification of pectin SB/T10021 Pectin detection Fruit measurement sugar sol gel sicl4 Fructose 6 Phosphate pectin denaturation ph Degree of pectin esterification Fruit sugar-acid ratio Small molecule pectin Fructose sugar standard curve

本标准规定了凝胶糖果的术语和定义、分类、技术要求、检验方法、检验规则、判定规则、标志、标签、包装、贮存、运输和销售的要求。
　　
　　本标准适用于 3.1定义的凝胶糖果系列产品的生产、检验和销售。

Scope

This standard specifies the terms and definitions, classification, technical requirements, inspection methods, inspection rules, judgment rules, labels, signs, packaging, storage, transportation and sales requirements for gel candies. This standard applies to the production, inspection and sales of the gel candy series products defined in 3.1.

More samples: DL/T 368-2010 GB 18306-2015 JC/T 2453-2018

Sample only — not a preview of SB/T 10021-2017