English fructose

English fructose, Total:185 items.

The international standard classification for "English fructose" includes: Sugar and sugar products , Starch and derived products , Sugar. Sugar products. Starch , General methods of tests and analysis for food products , Tobacco, tobacco products and related equipment .

The Chinese standard classification for "English fructose" includes: Processed sugar , Sugar refining and sugar products in general , Processing machinery for daily use glass, enamel and ceramic , Other fermented goods , Sugar refining , Food sanitation , Basic standards and general methods , Hygiene, safety and labor protection , Tobacco curing in general .

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Professional Standard - Business

• SB/T 10023-2017 Gum based candy
• SB 10023-2001 Gum-based candy
• SB/T 10347-2008 Pressed candy
• SB/T 10023-2008 Gum based confections
• SB 10020-2001 fudge
• SB/T 10019-2008 Crunchy candy
• SB 10104-2001 inflatable candy
• SB/T 10018-2017 Hard candy
• SB/T 10346-2008 Candy classify
• SB/T 10104-2008 Aerated confections
• SB 10019-2001 Hard sandwich candies
• SB/T 10018-2008 Hard candy
• SB/T 10020-2008 Caramel candy
• SB 10021-2001 jelly candy
• SB 10018-2001 hard candy
• SB/T 10252-1995 Terms for confections
• SB 10022-2001 polished candy
• SB/T 10022-2008 Creamy candy
• SB/T 10021-2017 Gelatinized candy
• SB 10346-2001 Candy classification
• SB 10347-2001 Tablet Candy
• SB/T 10021-2008 Gelatinized confections

工业和信息化部

• QB/T 5357-2018 Fructosyl transferase preparations
• SB/T 10875-2012 Gum base for candy
• SB/T 10022-2017 Creamy candy
• SB/T 10347-2017 Pressed candy
• SB/T 10019-2017 Crunchy candy
• SB/T 10020-2017 Caramel candy
• SB/T 10104-2017 Aerated candy

Professional Standard - Light Industry

• QB/T 1216-2004 High fructose syrup
• QB/T 2248-1996 Pillow Type Sweet Wrapping Machine
• QB 2581-2003 Fructooligosaccharide
• QB/T 4612-2013 Lactulose
• QB/T 3612-1999 Canned Apple in Syrup

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

• GB 9678.1-1994 Hygienic standard for candy
• GB/T 20882-2007 High fructose syrup
• GB/T 22221-2008 Determination of fructose glucose sucrose maltose lactose in foods—High-performance liquid chromatography
• GB/T 31120-2014 Candy terminology
• GB/T 26762-2011 Crystalline fructose and solid fructose-glucose
• GB/T 31320-2014 Liquid candy
• GB/T 23823-2009 Candy classify
• GB 31320-2014 liquid candy
• GB/T 12517.1-1990 Analytical methods for candies
• GB/T 23528-2009 Fructooligosaccharide
• GB 9678.1-2003 Hygienic Standard for candy

Taiwan Provincial Standard of the People's Republic of China

• CNS 12633-2004 Method of test for fruit and vegetable juices and drinks－Determination of glucose,fructose and sucrose by enzymatic analysis
• CNS 4960-1995 Candy
• CNS 11884-1987 Method of Test for Candy
• CNS 1779-1966 Levulose (Fructose)
• CNS 11369-2000 High Fructose Syrup

Group Standards of the People's Republic of China

• T/LIST 0011-2019 Arabinogalactan Hard candy
• T/NXFSA 030-2022 Cistanche candy slices (pressed candies)
• T/CFCA 0019-2020 Lohangar
• T/OTOP 1010-2022 Beer with Fructooligosaccharides

Professional Standard - Agriculture

• 112药典 第三增补本-2010 New varieties of fructose (D-(1)-fructopyranose) added in Part II
• ZB X 74007-1990 Canned apples in syrup
• 997药典 二部-2015 Part 1 Eight Drawings of Fructose
• 149药典 第三增补本-2010 New varieties of fructose (β-D-fructopyranose) added in Part II
• SB/T 10019-1992 Filled candy
• GB 5009.8-2023 National food safety standard - Determination of fructose, glucose, sucrose, maltose and lactose in foods
• 1057药典 二部-2020 Part 1 Eight Drawings of Fructose

国家市场监督管理总局、中国国家标准化管理委员会

• GB/T 20882.4-2021 Rolling bearings—Needle roller bearing track rollers—Boundary dimensions, geometrical product specifications (GPS) and tolerance values
• GB/T 20882.3-2021 Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose

农业农村部

• NY/T 3943-2021 Determination of glucose, fructose, sucrose and sorbitol in fruits by ion chromatography method
• NY/T 3902-2021 Determination of arabinose, galactose,glucose,fructose,maltose and sucrose in fruits,vegetables, and processed products—lon chromatography
• NY/T 2986-2016 Green food. Candy

Shandong Provincial Standard of the People's Republic of China

• DB37/T 3439.61-2018 Shandong vegetable candy

国家质量监督检验检疫总局

• SN/T 4783-2017 Determination of kestose，nistose and fructofuranosylnystose in export food一 High performance liquid chromatography method
• SN/T 4675.6-2016 Determination of glucose，fructose and sucrose in wine for export

Professional Standard - Tobacco

• YC/T 252-2008 Tobacco casings—Determination of glucose fructose and sucrose—Ion chromatographic method

工业和信息化部/国家能源局

• JB/T 13258-2017 High speed jam filled candy production line

Defense Logistics Agency

• DLA A-A-20177 D-2006 CANDY AND CHOCOLATE CONFECTIONS
• DLA A-A-20177 E-2009 CANDY AND CHOCOLATE CONFECTIONS

Malaysia Standards

• MS 897-1984 Test methods for confectionery and confectionery
• MS 896-1984 Sampling Methods for Sweets and Sweets

Lithuanian Standards Office

• LST 1918-2005 Confectionery. Sugar confectionary. Terms and definitions
• LST EN 12630-2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography

GSO

• OS GSO 1405:2002 Fructouse .
• BH GSO 1405:2015 Fructouse .
• GSO 1405:2002 Fructouse .
• OS GSO 1404:2011 Jelly Candy .
• BH GSO 1404:2012 Jelly Candy .
• GSO 1404:2011 Jelly Candy .
• GSO 1873:2008 Omani Halwa
• BH GSO 2428:2015 High Fructose Syrup (42% and 55%)
• BH GSO 1403:2015 Gum base used in confectionary and chewing Gum industrry .
• OS GSO 1403:2002 Gum base used in confectionary and chewing Gum industrry .
• OS GSO 2428:2014 High Fructose Syrup (42% and 55%)
• GSO 2428:2014 High Fructose Syrup (42% and 55%)

Korean Agency for Technology and Standards (KATS)

• KS H 2519-2019 Candy
• KS H 2519-2014 Candy
• KS H 2519-2014(2019) Candy
• KS H 2014-1994 High fructose corn syrup
• KS H 2014-2011(2016) High fructose corn syrup
• KS H 2014-2021 High fructose corn syrup
• KS H 2519-2009 Candy

IN-BIS

• IS 1008-1981 Hard Candy Confectionery Specifications
• IS 8806-1978 PAN GOODS CANDY SPECIFICATIONS (DRAGES)
• IS 7592-1989 PEANUT CHIKKI (Candy)—Specification
• IS 6287-1985 Methods for sampling and analysis of sugar confections
• IS 9328-1989 Confectionery Industry – Glossary
• IS 3263-1981 Specification for wax paper for confectionery

CZ-CSN

• CSN ON 56 3048-1964 candy
• CSN ON 56 5115-1967 cherry candy
• CSN ON 56 5117-1968 travel candy
• CSN 70 3111-1989 Fruit sirup bottle
• CSN ON 56 5114-1964 cherry candy
• CSN ON 56 3931-1966 chocolate candy
• CSN ON 56 2929-1964 Fruit honey cake
• CSN ON 56 5320-1968 Hollow Egg Candy
• CSN ON 56 8636-1966 Jam for diabetes
• CSN 56 2691-1980 Confectionery producls. Coramon regulations
• CSN 56 0130-1970 Methods of test for confectioner's products

BELST

• STB 2361-2014 Fruit pastilles confectionery products. General specifications
• STB 2212-2011 Сonfectionery glaze and confectionery mass for formation. General specifications
• STB 2422-2015 Sweets. General specifications
• STB 2394-2014 Confectionery. Methods of control
• STB 999-95 Fruit and berry syrups. General specifications

RO-ASRO

• SR 2257/A1-1998 Sweets-Sunflowerseed khalva
• SR 2257-1994 Sweets: Sunflowerseed khalva
• STAS 3164-1990 Compotes
• STAS 2213/12-1970 SWEETS Determination of sugar content
• STAS 2213/19-1989 SWEET PRODUCTS Zinc determination
• STAS 2213/14-1988 SWEET PRODUCTS Copper determinat ion
• STAS 2213/1-1988 SWELT PRODUCTS Sensorial analysis

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc.

• ASHRAE REFRIGERATION SI CH 21-1994 Candies@ Nuts@ Dried Fruits@ and Vegetables
• ASHRAE REFRIGERATION SI CH 28-1998 Candies@ Nuts@ Dried Fruits@ and Dried Vegetables
• ASHRAE REFRIGERATION IP CH 21-1994 Candies@ Nuts@ Dried Fruits@ and Vegetables
• ASHRAE REFRIGERATION IP CH 28-1998 Candies@ Nuts@ Dried Fruits@ and Dried Vegetables
• ASHRAE REFRIGERATION IP CH 42-2010 CHOCOLATES@ CANDIES@ NUTS@ DRIED FRUITS@ AND DRIED VEGETABLES
• ASHRAE REFRIGERATION SI CH 28-2002 Chocolates@ Candies@ Nuts@ Dried Fruits@ and Dried Vegetables
• ASHRAE REFRIGERATION IP CH 29-2006 CHOCOLATES@ CANDIES@ NUTS@ DRIED FRUITS@ AND DRIED VEGETABLES
• ASHRAE REFRIGERATION SI CH 29-2006 CHOCOLATES@ CANDIES@ NUTS@ DRIED FRUITS@ AND DRIED VEGETABLES
• ASHRAE REFRIGERATION SI CH 42-2010 CHOCOLATES@ CANDIES@ NUTS@ DRIED FRUITS@ AND DRIED VEGETABLES
• ASHRAE REFRIGERATION IP CH 28-2002 Chocolates@ Candies@ Nuts@ Dried Fruits@ and Dried Vegetables

TH-TISI

• TIS 1170-1993 Fructose syrup

SCC

• MIL MIL-C-10928F-1986 CANDY AND CHOCOLATE CONFECTIONS (NO S/S DOCUMENT)
• DANSK DS/EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography

RU-GOST R

• GOST 15810-1980 Confectionary. Cakes. Specifications
• GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
• GOST 33525-2015 Confectionery. Traceability in the chain of production of confectionery product
• GOST R 53766-2009 Juice products. Determination of sucrose, glucose, fructose and sorbit by high performance liquid chromatography (HPLC)
• GOST R 53041-2008 Confectionery and half-finished products of confectionery manufacture. Terms and definitions
• GOST R 51240-1998 Fruit and vegetable juices. Determination of D-glucose and D-fructose content
• GOST R 50229-1992 Sweets. General specifications
• GOST 4570-2014 Sweets. General specifications
• GOST 13357-1987 Boxes of planks for confectionary. Specifications
• GOST 6441-2014 Pastila type confectionery. General specifications
• GOST 32800-2014 Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography
• GOST 6441-1977 "Pastila" type confectionary. Specification
• GOST 25268-1982 Confectionary. Methods for determination of xylite and sorbite content
• GOST 657-1979 Fruit and berry juices with sugar. General specifications
• GOST 4570-1993 Sweets. General specifications

Indonesia Standards

• SNI 01-2985-1992 Fructose syrups (HFS)

PL-PKN

• PN BN 9233-02-1966 Fruit products. low sugar juice
• PN A88100-1993 Durable confection products. Chewing gum
• PN A75955-1970 Fruit syrups
• PN A88023-1961 Confectionery. Methods for determination of sugar content
• PN A74858-1973 Confectionery products Sampling

CU-NC

• NC 82-01-1987 Confectionary Industry. Compressed and Pressed Candies Quality Specifications
• NC 81-20-1984 Confectionary. Chocolate Figures and Bonbons Quality Specifications

VN-TCVN

• TCVN 4074-2009 Candy.Determination of total sugar content
• TCVN 4075-2009 Candy.Determination of reducing sugar content

HU-MSZT

• MSZ 8058-1953 syrup. juice bottle
• MSZ 5665-1953 candy paper tray
• MSZ 9439-1982 non-solid candy
• MSZ 20619-1959 Flavored syrupy juice

SG-SPRING SG

• SS 464-1999 SPECIFICATION FOR Sugar confectionery

ZA-SANS

• SANS 1145:2007 Castor and icing sugars for household and confectionery use

PK-PSQCA

• PS 524-1964 FRUIT AND VEGETABLE CANDIES (CANDIED, CRYSTALLIZED AND GLAZED FRUIT AND VEGETABLES)

GOSTR

• GOST 31669-2012 Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)

Association of Official Analytical Chemists (AOAC)

• AOAC Official Method 2000.17 Determination of trace amounts of glucose and fructose in raw sucrose

AENOR

• UNE-EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography

International Organization for Standardization (ISO)

• ISO 24683:2022 High fructose syrup — Specifications and test methods

Danish Standards Foundation

• DS/EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography

Association Francaise de Normalisation

• NF V03-622:1985 Dextrose,D-fructose. Determination of optical rotation.
• NF EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose - High performance liquid chromatography method

GOST

• GOST 31083-2002 Fruit and vegetable juices. Method for determination of D-glucose and D-fructose

German Institute for Standardization

• DIN EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography; German version EN 12630:1999
• DIN EN 1140:1994-12 Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method; German version EN 1140:1994
• DIN EN 12630:1999-04 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography; German version EN 12630:1999
• DIN 10758:2023-09 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
• DIN 10758:1997-05 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method

British Standards Institution (BSI)

• BS EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high-performance liquid chromatography

NL-NEN

• NEN 2857-1989 Determination of glucose and fructose content - Enzymatic method

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