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  1. HOME
  2. Standards for real fructose

real fructose

real fructose, Total:169 items.

The international standard classification for "real fructose" includes: Sugar and sugar products , Starch and derived products , Sugar. Sugar products. Starch , General methods of tests and analysis for food products .

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

工业和信息化部

Professional Standard - Business

Taiwan Provincial Standard of the People's Republic of China

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

Group Standards of the People's Republic of China

Professional Standard - Light Industry

国家市场监督管理总局、中国国家标准化管理委员会

  • GB/T 20882.3-2021 Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose

Professional Standard - Agriculture

农业农村部

  • 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
  • NY/T 2986-2016 Green food. Candy

Shandong Provincial Standard of the People's Republic of China

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

Defense Logistics Agency

Malaysia Standards

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

Korean Agency for Technology and Standards (KATS)

GSO

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

IN-BIS

CZ-CSN

RO-ASRO

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

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

SCC

  • MIL MIL-C-10928F-1986 CANDY AND CHOCOLATE CONFECTIONS (NO S/S DOCUMENT)
  • DIN EN 17958 E:2023 Draft Document - Food authenticity - Determination of the ?<(hoch)13>C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS); German and English version prEN 179...

TH-TISI

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 50229-1992 Sweets. General specifications
  • GOST 4570-2014 Sweets. General specifications
  • GOST R 51240-1998 Fruit and vegetable juices. Determination of D-glucose and D-fructose content
  • GOST 32800-2014 Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography
  • GOST 6441-1977 "Pastila" type confectionary. Specification
  • GOST 13357-1987 Boxes of planks for confectionary. Specifications
  • GOST 6441-2014 Pastila type confectionery. General specifications
  • GOST 25268-1982 Confectionary. Methods for determination of xylite and sorbite content

PL-PKN

Indonesia Standards

VN-TCVN

British Standards Institution (BSI)

  • 23/30457299 DC BS EN 17958 Food authenticity. Determination of the δ 13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)
  • BS EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high-performance liquid chromatography

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

SG-SPRING SG

ZA-SANS

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

HU-MSZT

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)

AENOR

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

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

International Organization for Standardization (ISO)

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

German Institute for Standardization

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

NL-NEN

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

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