Fruit sugar-acid ratio
Fruit sugar-acid ratio, Total:57 items.
The international standard classification for "Fruit sugar-acid ratio" includes: Sugar and sugar products , Starch and derived products .
The Chinese standard classification for "Fruit sugar-acid ratio" includes: Processed sugar , Other fermented goods .
Professional Standard - Agriculture
- 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 2742-2015 Determination of soluble sugar in fruits and derived products- 3，5-dinitrosalicylic acid colorimetry
- ZB X 74007-1990 Canned apples in syrup
Professional Standard - Business
- SB/T 10022-2008 Creamy candy
- SB/T 10018-2008 Hard candy
- SB/T 10020-2008 Caramel candy
- SB/T 10347-2008 Pressed candy
- SB/T 10018-2017 Hard candy
- SB/T 10023-2017 Gum based candy
- SB/T 10021-2017 Gelatinized candy
- SB/T 10104-2008 Aerated confections
- SB/T 10019-2008 Crunchy candy
- SB/T 10023-2008 Gum based confections
- SB/T 10021-2008 Gelatinized confections
工业和信息化部
- SB/T 10020-2017 Caramel candy
- SB/T 10022-2017 Creamy candy
- SB/T 10104-2017 Aerated candy
- SB/T 10019-2017 Crunchy candy
- SB/T 10347-2017 Pressed candy
Professional Standard - Light Industry
- QB/T 3612-1999 Canned Apple in Syrup
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
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 26762-2011 Crystalline fructose and solid fructose-glucose
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
GSO
- 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 260:1994 METHODS OF TEST FOR FRUITS, VEGETABLES AND THEIR PRODUCTS THIRD PART: DETERMINATION OF SPECIFIC GRAVITY, PECTIN, PENTOSANS, SORBITOL AND SUCROSE
- OS GSO 1405:2002 Fructouse .
RU-GOST R
- GOST 12231-1966 Vegetables salted and pickled, fruits and berries soaked. Sampling. Methods for determination proportion of liquid and solid parts
- GOST 5898-1987 Confectionery. Methods for determination of acidity and alkalinity
- GOST R 51240-1998 Fruit and vegetable juices. Determination of D-glucose and D-fructose content
- GOST 657-1979 Fruit and berry juices with sugar. General specifications
Indonesia Standards
- SNI 01-2985-1992 Fructose syrups (HFS)
RO-ASRO
- STAS 3164-1990 Compotes
BELST
- STB 2361-2014 Fruit pastilles confectionery products. General specifications
- STB 999-95 Fruit and berry syrups. General specifications
PL-PKN
- PN A75955-1970 Fruit syrups
- PN BN 9233-02-1966 Fruit products. low sugar juice
CZ-CSN
- CSN ON 56 2929-1964 Fruit honey cake
PK-PSQCA
- PS 524-1964 FRUIT AND VEGETABLE CANDIES (CANDIED, CRYSTALLIZED AND GLAZED FRUIT AND VEGETABLES)
VN-TCVN
- TCVN 4073-2009 Candy.Determination of acid content
- TCVN 1440-1986 Canned fruits.Plum in syrup
- TCVN 4069-2009 Candy.Determination of moisture content
- TCVN 4071-2009 Candy.Determination of insoluble ash in hydrochloric acid
SCC
- NS-ENV 12140:1996 Fruit and vegetable juices — Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruits juices — Method using isotope ratio mass spectrometry
European Committee for Standardization (CEN)
- DD ENV 12140-1996 Fruit and Vegetable Juices - Determination of the Stable Carbon Isotope Ratio (13C/12C) of Sugars from Fruits Juices - Method Using Isotope Ratio Mass Spectrometry
- DD ENV 12 140-1996 Fruit and Vegetable Juices - Determination of the Stable Carbon Isotope Ratio (13C/12C) of Sugars from Fruits Juices - Method Using Isotope Ratio Mass Spectrometry
GOST
- GOST 31083-2002 Fruit and vegetable juices. Method for determination of D-glucose and D-fructose
Defense Logistics Agency
- DLA A-A-20177 D-2006 CANDY AND CHOCOLATE CONFECTIONS
Lithuanian Standards Office
- LST EN 12630-2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- LST 1918-2005 Confectionery. Sugar confectionary. Terms and definitions
ES-UNE
- UNE 34102:2022 Fruit and vegetables juices. Determination of the stable carbon isotope ratio (13C/12C) of sugars from fruits juices. Method using isotope ratio mass spectrometry.
AENOR
- UNE-EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
Malaysia Standards
- MS 897-1984 Test methods for confectionery and confectionery
- MS 896-1984 Sampling Methods for Sweets and Sweets
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
IL-SII
- S.I.T.D.687-1968 CITRUS FRUIT SEGMENTS, IN WATER, IN JUICE OR IN SWEETENED WATER
