SB/T 10022-2017 in English

VALID

Creamy 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 10022-2017
Document status:	VALID
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:	2017-01-13
Implemented on:	2017-10-01
Superseding:	SB/T 10022-2008 Creamy candy
ICS Classification:	67.180.10-Sugar and sugar products
Professional Classification:	SB-Commercial
Related Keywords:	creamy candy introductionthis standard milk candy items candy creamy confectionery products
Related Topics:	sugar 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 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 Fructose sugar standard curve

本标准规定了奶糖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定义的奶糖糖果系列产品的生产、检验和销售。

Introduction

This standard outlines the specifications for confectionery products, specifically focusing on candy and milk candy items. It provides detailed requirements regarding quality, safety, and labeling to ensure consistency and reliability within the industry. The document includes guidelines for production processes, material selection, and testing procedures. Additionally, it defines the criteria for packaging and storage to maintain product integrity. The standard also addresses the necessary information that must be included on packaging labels, such as ingredients, nutritional content, and usage instructions. It serves as a reference for manufacturers, suppliers, and regulatory bodies to ensure compliance with established benchmarks.

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

More samples: JJG 21-2008 JGJ 94-2008 GB 50021-2001(2009)

Sample only — not a preview of SB/T 10022-2017