sugar in candy

sugar in candy, Total:250 items.

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

The Chinese standard classification for "sugar in candy" includes: Processed sugar , Sugar refining and sugar products in general , Other fermented goods , Basic standards and general methods , Hygiene, safety and labor protection , Sugar refining , Foods fermentation and brewing in general , Food sanitation , Oil crop and product , Grain processing and products , Processing machinery for daily use glass, enamel and ceramic , Tobacco curing in general , Tobacco .

Professional Standard - Business

SB 10023-2001 Gum-based candy
SB/T 10023-2017 Gum based candy
SB/T 10022-2017 Creamy candy
SB 10021-2001 jelly candy
SB/T 10104-2008 Aerated confections
SB/T 10019-2017 Crunchy candy
SB/T 10018-2017 Hard candy
SB/T 10021-2008 Gelatinized confections
SB 10020-2001 fudge
SB 10104-2001 inflatable candy
SB/T 10019-2008 Crunchy candy
SB/T 10021-2017 Gelatinized candy
SB/T 10018-2008 Hard candy
SB/T 10022-2008 Creamy candy
SB/T 10020-2017 Caramel candy
SB 10022-2001 polished candy
SB/T 10023-2008 Gum based confections
SB/T 10347-2008 Pressed candy
SB 10018-2001 hard candy
SB/T 10252-1995 Terms for confections
SB/T 10020-2008 Caramel candy
SB/T 10347-2017 Pressed candy
SB 10019-2001 Hard sandwich candies
SB/T 10875-2012 Gum base for candy
SB 10347-2001 Tablet Candy
SB/T 10104-2017 Aerated candy
SB/T 10346-2008 Candy classify
SB 10346-2001 Candy classification

Taiwan Provincial Standard of the People's Republic of China

CNS 11369-2000 High Fructose Syrup
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 1779-1966 Levulose (Fructose)
CNS 11884-1987 Method of Test for Candy

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

GB/T 30390-2013 Determination of monosaccharide and disaccharide in oil seeds—High-performance liquid chromatography
GB/T 12517.1-1990 Analytical methods for candies
GB/T 23528-2009 Fructooligosaccharide
GB/T 23823-2009 Candy classify
GB 5009.8-2023 National food safety standard - Determination of fructose, glucose, sucrose, maltose and lactose in foods
GB/T 20882-2007 High fructose syrup
GB/T 23528.2-2021 Quality requirements for oligosaccharides—Part 2:Fructooligosaccharide
GB 9678.1-2003 Hygienic Standard for candy
GB 31320-2014 liquid candy
GB/T 22221-2008 Determination of fructose glucose sucrose maltose lactose in foods—High-performance liquid chromatography
GB/T 20379-2006 Starch derivatives - Determination of the composition of glucose syrups fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
SN/T 4783-2017 Determination of kestose，nistose and fructofuranosylnystose in export food一 High performance liquid chromatography method
GB/T 26762-2011 Crystalline fructose and solid fructose-glucose
GB/T 20882.3-2021 Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose
GB/T 31320-2014 Liquid candy
GB 9678.1-1994 Hygienic standard for candy
GB/T 18932.22-2003 Method for the determination of fructose,glucose,sucrose,maltose contents in honey - Liquid chromatography refractive index detection method
SN/T 4675.6-2016 Determination of glucose，fructose and sucrose in wine for export
GB/T 20882.4-2021 Rolling bearings—Needle roller bearing track rollers—Boundary dimensions, geometrical product specifications (GPS) and tolerance values
GB/T 31120-2014 Candy terminology

Group Standards of the People's Republic of China

T/NXFSA 030-2022 Cistanche candy slices (pressed candies)
T/CFCA 0019-2020 Lohangar
T/OTOP 1010-2022 Beer with Fructooligosaccharides
T/DGZY 8-2024 Dongguan Youpin Candy
T/JLNCP 4204-2025 Ginseng tablet candies
T/LIST 0011-2019 Arabinogalactan Hard candy

Professional Standard - Agriculture

149药典第三增补本-2010 New varieties of fructose (β-D-fructopyranose) added in Part II
1057药典二部-2020 Part 1 Eight Drawings of Fructose
SB/T 10019-1992 Filled candy
2186药典二部-2010 Part Two Seventeen Drawings of Fructose
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
997药典二部-2015 Part 1 Eight Drawings of Fructose
NY/T 2986-2016 Green food. Candy
ZB X 74007-1990 Canned apples in syrup
1220药典化学药和生物制品卷-2010 Chapter 16 Sugars, Salts and Acid-base Balance Regulators 1. Sugar Fructose
NY/T 3163-2017 Determination of soluble glucose, fructose, sucrose, raffinose and maltose in rice -Ion chromatography method
112药典第三增补本-2010 New varieties of fructose (D-(1)-fructopyranose) added in Part II

National Health Commission of the People's Republic of China

GB 5009.8-2016 National Food Safety Standard--Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Foods

Professional Standard - Light Industry

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

Professional Standard - Tobacco

YC/T 381-2010 Tobacco and tobacco products—Determination of glucose fructose and sucrose—High performance liquid chromatographic method
YC/T 251-2008 Tobacco and tobacco products—Determination of glucose fructose and sucrose—Ion chromatographic method
YC/T 252-2008 Tobacco casings—Determination of glucose fructose and sucrose—Ion chromatographic method
YC/T 447-2012 Tobacco and tobacco products—Determination of maltose sucrose glucose fructose—High performance liquid chromatography-evaporative light scattering detection method

Shandong Provincial Standard of the People's Republic of China

DB37/T 3439.61-2018 Shandong vegetable candy

Indonesia Standards

SNI 2985:2021 Sirup fruktosa (High fructose syrup/HFS)
SNI 01-2985-1992 Fructose syrups (HFS)
SNI 06-0182-2004 Film PVC untuk kemasan kembang gula

Bureau of Indian Standards

IS 1008-2004 Sugar Boiled Confectionery

Malaysia Standards

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

Defense Logistics Agency

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

RO-ASRO

STAS 2213/12-1970 SWEETS Determination of sugar content
SR 2257-1994 Sweets: Sunflowerseed khalva
SR 2257/A1-1998 Sweets-Sunflowerseed khalva
STAS 3164-1990 Compotes
STAS SR 13421-1999 Enzyme preparations for confectionery industry. Invertase. Enzyme activity determination
STAS 2213/1-1988 SWELT PRODUCTS Sensorial analysis
STAS 2213/19-1989 SWEET PRODUCTS Zinc determination
STAS 2213/14-1988 SWEET PRODUCTS Copper determinat ion

Korean Agency for Technology and Standards (KATS)

KS H 2014-2011(2016) High fructose corn syrup
KS H 2014-1994 High fructose corn syrup
KS H 2014-2021 High fructose corn syrup
KS H 2519-2024 Candy
KS H 2519-2019 Candy
KS H 2519-2014(2019) Candy
KS H 2519-2014 Candy
KS H 2519-2009 Candy
KS H ISO 10504-2008(2018) Starch derivatives－Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups－Method using high-performance liquid chromatography
KS H ISO 10504-2023 Starch derivatives — Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups — Method using high-performance liquid chromatography

IN-BIS

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

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

TCVN 4074-2009 Candy.Determination of total sugar content
TCVN 4075-2009 Candy.Determination of reducing sugar content
TCVN 4069-2009 Candy.Determination of moisture content
TCVN 4070-2009 Candy.Determination of total ash content
TCVN 4073-2009 Candy.Determination of acid content
TCVN 4071-2009 Candy.Determination of insoluble ash in hydrochloric acid
TCVN 4072-2009 Candy.Determination of fat content

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
LST EN 1140-1999 Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method

German Institute for Standardization

DIN 10758:1997-05 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:2023-09 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:2023-04 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method / Note: Date of issue 2023-03-03*Intended as replacement for DIN 10758 (1997-05), DIN 10758 Berichtigung 1 (2018-09).
DIN 10758 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:2023 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758 Berichtigung 1:2018 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method; Corrigendum 1
DIN 10758 Berichtigung 1:2018-09 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method; Corrigendum 1
DIN 10758 E:2023 Draft Document - Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758 E:2023-04 Draft Document - Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
DIN 10758:1997 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
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 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 10371:2001 Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
DIN EN ISO 10504:2015-11 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013); German version EN ISO 10504:2015
DIN 10371:2025-07 Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
DIN 10371:2001-01 Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
DIN EN 17958:2025-02 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 version EN 17958:2024
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 17958:2025 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 version EN 17958:2024
DIN 10371 E:2025-01 Draft Document - Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
DIN 10371:2001 Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 1405:2002 Fructouse .
OS GSO 1404:2011 Jelly Candy .
OS GSO 1403:2002 Gum base used in confectionary and chewing Gum industrry .
OS GSO 260:1994 METHODS OF TEST FOR FRUITS, VEGETABLES AND THEIR PRODUCTS THIRD PART: DETERMINATION OF SPECIFIC GRAVITY, PECTIN, PENTOSANS, SORBITOL AND SUCROSE
OS GSO 2428:2014 High Fructose Syrup (42% and 55%)
OS GSO ISO 10504:2015 Starch derivatives -- Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups -- Method using high-performance liquid chromatography

Association of Official Analytical Chemists (AOAC)

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

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 1405:2015 Fructouse .
BH GSO 1404:2012 Jelly Candy .
BH GSO 1403:2015 Gum base used in confectionary and chewing Gum industrry .
BH GSO 2701:2023 Fructose Extracted from Dates
BH GSO 2428:2015 High Fructose Syrup (42% and 55%)

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
CSN ON 56 2929-1964 Fruit honey cake
CSN ON 56 3931-1966 chocolate candy
CSN ON 56 5320-1968 Hollow Egg Candy
CSN ON 56 8636-1966 Jam for diabetes

GCC Standardization Organization

GSO 1405:2002 Fructouse .
GSO 1404:2011 Jelly Candy .
GSO 1873:2008 Omani Halwa
OS GSO ISO 24683:2024 High fructose syrup — Specifications and test methods
GSO 1403:2002 Gum base used in confectionary and chewing Gum industrry .
GSO 260:1994 METHODS OF TEST FOR FRUITS, VEGETABLES AND THEIR PRODUCTS THIRD PART: DETERMINATION OF SPECIFIC GRAVITY, PECTIN, PENTOSANS, SORBITOL AND SUCROSE
GSO 2701:2022 Fructose Extracted from Dates
GSO 2428:2014 High Fructose Syrup (42% and 55%)

PL-PKN

PN A88023-1961 Confectionery. Methods for determination of sugar content
PN A88100-1993 Durable confection products. Chewing gum
PN A75955-1970 Fruit syrups
PN A88022-1959 Confectionery -- Determination of ash content
PN BN 9233-02-1966 Fruit products. low sugar juice
PN A74858-1973 Confectionery products Sampling

PK-PSQCA

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

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

South African Bureau of Standard

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

Military Standards (MIL-STD)

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

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
NF EN ISO 10504:2015 Starch-derived products - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - High-performance liquid chromatography method
NF EN 1140:1994 Fruit and vegetable juices - Enzymatic determination of glucose-D and fructose-D - NADPH spectrometric method
NF EN 17958:2024 Food authenticity - Determination of the delta13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)
NF V03-627*NF EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
NF V76-129*NF EN 1140:1994 Fruit and vegetable juices. Enzymatic determination of D-glucose and D-fructose content. Nadph spectrometric method.

Thai Industrial Standards Institute (TISI)

TIS 1170-1993 Fructose syrup

Gosstandart of Russia

GOST 33525-2015 Confectionery. Traceability in the chain of production of confectionery product
GOST 31669-2012 Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)
GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
GOST 15810-1980 Confectionary. Cakes. Specifications
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 31083-2002 Fruit and vegetable juices. Method for determination of D-glucose and D-fructose
GOST 25268-1982 Confectionary. Methods for determination of xylite and sorbite content
GOST 32800-2014 Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography
GOST R 50229-1992 Sweets. General specifications
GOST 4570-2014 Sweets. General specifications
GOST 13357-1987 Boxes of planks for confectionary. Specifications
GOST R 54741-2011 Juice products. Detection of the presence of glucose and fructose syrups addition by gas chromatography
GOST 15810-1996 Gingerbread confectionery. General specifications
GOST 657-1979 Fruit and berry juices with sugar. General specifications

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
DANSK DS/EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
DANSK DS/EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
DANSK DS/EN 1140:1994 Fruit and vegetables juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method
DS/EN ISO 10504:2000 Starch derivatives - Determination of the composition of glucose syrups, fructose syrops and hydrogenated glucose syrups - Method using high-performance liquid chromatography

Spanish Association for Standardization (UNE)

UNE-EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
UNE-EN ISO 10504:2000 STARCH DERIVATIVES. DETERMINATION OF THE COMPOSITION OF GLUCOSE SYRUPS, FRUCTOSE SYRUPS AND HYDROGENATED GLUCOSE SYRUPS. METHOD USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY. (ISO 10504:1998)
UNE-EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013)
UNE-EN 1140:1995 FRUIT AND VEGETABLE JUICES. ENZYMATIC DETERMINATION OF D-GLUSOSE AND D-FRUCTOSE CONTENT. NADPH SPECTROMETRIC METHOD.
AENOR UNE-EN 17958:2025 Food authenticity - Determination of the d13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)

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

Magyar Szabványügyi Testület

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

NL-NEN

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

SG-SPRING SG

SS 464-1999 SPECIFICATION FOR Sugar confectionery

International Organization for Standardization (ISO)

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

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
ASHRAE REFRIGERATION IP CH 42-2010 CHOCOLATES@ CANDIES@ NUTS@ DRIED FRUITS@ AND DRIED VEGETABLES

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
BS EN 1140:1995 Method for determination of D-glucose and D-fructose content of fruit and vegetable juices - NADPH spectrometric method
BS EN 17958:2024 Food authenticity. Determination of the δ13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)

Swedish Institute for Standards

SS-EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
SS-EN 1140:1995 Fruit and vegetable juices - Enzymatic determination of D-glucoseand D-fructose content - NADPH spectrometric method
SS-EN 17958:2024 Food authenticity — Determination of the d13C value of mono- (fructose and glucose), di-, and trisaccharides in honey by liquid chromatography-isotope ratio mass spectrometry (LC-IRMS)

Standards Norway

NS-EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
NS-EN ISO 10504:2015 Starch derivatives — Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups — Method using high-performance liquid chromatography (ISO 10504:2013)
NS-EN 1140:1994 Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method

Ente Nazionale Italiano di Unificazione

UNI EN ISO 10504:2000 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
UNI EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
UNI EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography

European Committee for Standardization (CEN)

EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013)

Türk Standardları Enstitüsü

TS 2590-1977 TEHINA HALVAH (H ALV AH)

YU-JUS

JUS E.L8.007-1980 DETERMINATION OF GLUCOSE AND FRUCTOSE CONTENT IN FOODS

Others: Classification of candies,reducing sugar in candy,Reducing sugar content in candies,Determination of sucrose content,candy reducing sugar,sugar in candy,Food Additives in Candy,Food Additives in Candy,Candy Hygiene,Sugar detection,Optical rotation of glucose fructose