SB/T 10022-2008 in English

SUPERSEDED

Creamy candy

Issued on:2008-07-03
Implemented on:2008-12-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $150.00
$146.00

Standard No:	SB/T 10022-2008
Document status:	SUPERSEDED
Superseded by:	SB/T 10022-2017 Creamy candy
Superseded on:	2017-10-01
Title in English:	Creamy candy
Title in Chinese:	糖果奶糖糖果
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2008-07-03
Implemented on:	2008-12-01
Superseding:	SB 10022-2001 polished candy
ICS Classification:	67.180.10-Sugar and sugar products
Chinese Classification:	X33-Processed sugar
Professional Classification:	SB-Commercial
Related Keywords:	creamy candy scopethis standard storage requirements technical requirements inspection rules toffee candies
Related Topics:	sugar fructose candy sb/t 10482-2008 sb/t 10484-2008 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 thin layer sugar Fructose UV Fruit Brix fructose quilt candy reducing sugar detect candy fruit fructose content Fructose detection reducing sugar in candy Candy detection Candy detection candy reducing sugar reducing sugar candy Fructose detection sugar column peak How Candy Reduces Sugar candy sugar candy Candy reducing sugar content Fruit Brix fructose fruit Fructose content of each fruit fructose content fruit Fructose UV fruit fructose content Fructose Analysis monosaccharide peak sugar calculation Liquid phase fructose peak sugar preparation Fructose Fruit sugar content toffee sugar film Malose real fructose Pyrolytic sugar Glycosylated glycoforms fructose gas phase Glycocalyx fruit milk tea sugar mite Residual and Total Sugars Residual sugar meter total sugar in fruit sugar in candy test candy additive candy foreign candy Candy Additives Candy Additives fructose content of fruit Confectionery candy color spectrum candy standard Candy Analysis Confectionery Candy moisture meter fruit milk Total Sugars in Fruits sugar candy Glycosylated glycoforms Sugar and wine sugar Glycation degree Candy reducing sugar content glycocalyx glycoprotein Candy Festival fruit fructose content total fruit sugar sugar content of fruit English fructose liquid sugar total sugar Glycoprotein sugar be sugar jaw candy + device Fructose Fruity Glycosides Hexasaccharides, tetrasaccharides and trisaccharides membrane sugar Glucose meter Sucrose and Fructose lactose free sugar and hydrazine Sugar hydrazine lactose tetraose Fructose Sugar effect standard sugar Glycoside Fructose Quality Inspection Fruit measurement sugar Fructose 6 Phosphate trisaccharide iron lactose Fruit sugar-acid ratio sb/t10485-2008 sb/t 10507-2008 Fructose sugar standard curve sb/t 10465-2008

本标准是对ＳＢ１００２２—２００１《奶糖糖果》的修订。本标准代替ＳＢ１００２２—２００１《奶糖糖果》。本标准规定了奶糖糖果的产品分类、技术要求、试验方法、检验规则和标志、标签、包装、运输、贮存要求。本标准适用于ＳＢ／Ｔ１０３４６—２００８中３．５所指糖果的生产、检验和销售。本标准与ＳＢ１００２２—２００１《奶糖糖果》相比，主要修改如下：
———由ＳＢ１０１０４—２００１《充气糖果》的低度充气类中提出单列，并由部分强制性行业标准改为推荐
性行业标准；
———确定奶糖糖果的定义；
———增加了“硬质型”、“夹心型”、“包衣、包衣抛光型”和“其他型”；
———干燥失重（ｇ／１００ｇ）：“硬质型”由５．０～９．０改为≤５．０，“胶质型”、“砂质型”改为≤９．０；
———还原糖（以葡萄糖计，ｇ／１００ｇ）：“硬质型”为１２．０～２９．０；
———脂肪（ｇ／１００ｇ）：由≥３．０改为≥５．０；
———增加蛋白质（ｇ／１００ｇ）指标要求：“胶质型”、“砂质型”＞２．０；
———明确了干燥失重、还原糖、脂肪、蛋白质的检测方法。

Scope

This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, labeling, packaging, transportation and storage requirements for toffee candies. This standard applies to the production, inspection and sales of candies specified in Article 3.5 of SB/T 10346-2008.

More samples: JGJ 94-2008 YD/T 3934-2021 NB/T 47013.2-2015

Sample only — not a preview of SB/T 10022-2008

Loading PDF document...

Error loading PDF. Please make sure the file is valid and try again.