Fructose

Fructose, Total:136 items.

The international standard classification for "Fructose" includes: Surface active agents , Starch and derived products , Sugar. Sugar products. Starch , Sugar and sugar products , Fruits and derived products .

The Chinese standard classification for "Fructose" includes: Surface active agent , Other fermented goods , Sugar refining and sugar products in general , Sugar refining , Processed sugar , Natural food additives .

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

GB/T 23823-2009 Candy classify
GB 31320-2014 liquid candy
GB/T 19464-2014 Alkylpolyglycosides
GB/T 26762-2011 Crystalline fructose and solid fructose-glucose
GB/T 31120-2014 Candy terminology
GB/T 20882-2007 High fructose syrup
GB/T 31320-2014 Liquid candy
GB/T 23528-2009 Fructooligosaccharide
GB/T 19464-2014(英文版) Alkylpolyglycosides
GB/T 19464-2004 Alkylpolyglycosides
GB/T 20882.3-2021 Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose

Group Standards of the People's Republic of China

T/NXFSA 022-2022 Lycium barbarum extract anthocyanins
T/NXFSA 030-2022 Cistanche candy slices (pressed candies)
T/JSCIA 2-2022 Alkyl polyglycosides
T/CFCA 0019-2020 Lohangar
T/CAFFCI 63-2022 Cosmetic ingredients - Raspberryketone Glucoside

Professional Standard - Light Industry

QB/T 1216-2004 High fructose syrup
QB 2581-2003 Fructooligosaccharide
QB/T 4612-2013 Lactulose
QB/T 5479-2020 Alkyl ethoxy polyglucosides
QB/T 4953-2016 Cosmetic ingredients. Arbutin(β-Arbutin)
QB 2525-2001 Food Additive - α-Glucose Glycosides Enzyme

Professional Standard - Business

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

Taiwan Provincial Standard of the People's Republic of China

CNS 11369-2000 High Fructose Syrup
CNS 4960-1995 Candy

Professional Standard - Commodity Inspection

SN/T 3854-2014 Determination of natural sweetening agents stevioside||rebaudioside|| glycyrrhizic acid|| glycyrrhetinic acid in food for export - High performance liquid chromatography
SN/T 3844-2014 Determination of arbutin in juice for export

Professional Standard - Agriculture

1272药典二部-2010 Part 1 Ten Drawings of Cytarabine Hydrochloride
528药典第一增补本-2010 Cytarabine Hydrochloride Revised in Part II
药品检验补充检验方法和检验项目批准件编号2007017 Methotrexate for Injection and Cytarabine for Injection
NY/T 3902-2021 Determination of arabinose, galactose,glucose,fructose,maltose and sucrose in fruits,vegetables, and processed products—lon chromatography
NY/T 3943-2021 Determination of glucose, fructose, sucrose and sorbitol in fruits by ion chromatography method
591药典二部-2015 The first part of Liuhua Inosine Glucose Injection
SB/T 10019-1992 Filled candy
112药典第三增补本-2010 New varieties of fructose (D-(1)-fructopyranose) added in Part II
491药典二部-2010 The first part of Liuhua Inosine Glucose Injection
1555药典二部-2015 Part 1 Ten Drawings of Cytarabine Hydrochloride
NY/T 2014-2011 Determination of hesperidin and naringin in citrus fruits and derived products
632药典二部-2020 The first part of Liuhua Inosine Glucose Injection
572药典四部-2020 Pharmaceutical Excipients Name Eleven Draw Steviol Glycoside
149药典第三增补本-2010 New varieties of fructose (β-D-fructopyranose) added in Part II
819药典化学药和生物制品卷-2010 Chapter 10 Anti-infective Drugs Section 4 Aminoglycoside Ribomycin Sulfate
1627药典二部-2020 Part 1 Ten Drawings of Cytarabine Hydrochloride
1628药典二部-2020 Part 1 Ten Drawings of Cytarabine Hydrochloride for Injection

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO ISO/TS 12788:2023 Rapeseed — Determination of glucosinolate content — Spectrometric method for total glucosinolates by glucose release
BH GSO ISO 2164:2017 Pulses -- Determination of glycosidic hydrocyanic acid
BH GSO 1405:2015 Fructouse .
BH GSO 1404:2012 Jelly Candy .

Defense Logistics Agency

DLA A-A-20177 D-2006 CANDY AND CHOCOLATE CONFECTIONS

Bureau of Indian Standards

IS 1008-2004 Sugar Boiled Confectionery
IS 16527-2018 Steviol Glycosides, Food Grade- Specification

The Directorate General of Specifications and Metrology (DGSM)

OS GSO ISO 2164:2015 Pulses -- Determination of glycosidic hydrocyanic acid
OS GSO 1405:2002 Fructouse .
OS GSO 1404:2011 Jelly Candy .

Association Francaise de Normalisation

XP V03-919*XP ISO/TS 12788:2022 Rapeseed - Determination of glucosinolate content - Spectrometric method for total glucosinolates by glucose release

British Standards Institution (BSI)

BS PD ISO/TS 12788:2022 Rapeseed. Determination of glucosinolate content. Spectrometric method for total glucosinolates by glucose release

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

Korean Agency for Technology and Standards (KATS)

KS H ISO 2164-2019 Pulses－Determination of glycosidic hydrocyanic acid
KS H 2519-2019 Candy
KS H 2519-2014(2019) Candy
KS H 2519-2014 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

GCC Standardization Organization

GSO ISO 2164:2015 Pulses -- Determination of glycosidic hydrocyanic acid
GSO 1405:2002 Fructouse .
GSO 1404:2011 Jelly Candy .
GSO 1873:2008 Omani Halwa

Spanish Association for Standardization (UNE)

UNE 84727:2009 Cosmetic raw materials. C16 - C18 Alquyl glucosides. Cetearyl glucoside.

CZ-CSN

CSN ON 56 3048-1964 candy
CSN ON 56 5117-1968 travel candy
CSN ON 56 5115-1967 cherry candy
CSN 70 3111-1989 Fruit sirup bottle
CSN ON 56 5114-1964 cherry candy

IN-BIS

IS 1008-1981 Hard Candy Confectionery Specifications
IS 8806-1978 PAN GOODS CANDY SPECIFICATIONS (DRAGES)

International Organization for Standardization (ISO)

ISO/TS 12788:2022 Rapeseed — Determination of glucosinolate content — Spectrometric method for total glucosinolates by glucose release

BELST

STB 2361-2014 Fruit pastilles confectionery products. General specifications

RO-ASRO

SR 2257-1994 Sweets: Sunflowerseed khalva
SR 2257/A1-1998 Sweets-Sunflowerseed khalva
STAS 2213/12-1970 SWEETS Determination of sugar content
STAS 3164-1990 Compotes

Military Standards (MIL-STD)

MIL MIL-C-10928F-1986 CANDY AND CHOCOLATE CONFECTIONS (NO S/S DOCUMENT)

TH-TISI

TIS 1170-1993 Fructose syrup

American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE)

ASHRAE REFRIGERATION SI CH 21-1994 Candies@ Nuts@ Dried Fruits@ and Vegetables
ASHRAE REFRIGERATION IP 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 28-1998 Candies@ Nuts@ Dried Fruits@ and Dried Vegetables

Gosstandart of Russia

GOST 10457-1973 Auxiliary compounds for textiles. Glycasine. Specifications
GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
GOST 15810-1980 Confectionary. Cakes. Specifications
GOST 34461-2018 Juice products. Determination of hesperidin and naringin content by HPLC method
GOST 31669-2012 Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)
GOST 33525-2015 Confectionery. Traceability in the chain of production of confectionery product

CU-NC

NC 83-32-1987 Fermentation Industry Technical Dextran Quality Specifications
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

Indonesia Standards

SNI 01-2985-1992 Fructose syrups (HFS)

PL-PKN

PN A88100-1993 Durable confection products. Chewing gum
PN BN 9233-02-1966 Fruit products. low sugar juice
PN A75955-1970 Fruit syrups

SG-SPRING SG

SS 464-1999 SPECIFICATION FOR Sugar confectionery

South African Bureau of Standard

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)

Magyar Szabványügyi Testület

MSZ 8058-1953 syrup. juice bottle

Swedish Institute for Standards

SS-EN 12148:1996 Fruit and vegetable juices - Determination of hesperindin and naringin in citrus juices - Method using high performance liquid chromatography

Others: Fructose