Sugar effect

Sugar effect, Total:90 items.

The international standard classification for "Sugar effect" includes: Sugar and sugar products , Sugar. Sugar products. Starch , Starch and derived products , General methods of tests and analysis for food products , Tobacco, tobacco products and related equipment , Medical Sciences and health care facilities in general .

The Chinese standard classification for "Sugar effect" includes: Sugar refining and sugar products in general , Processed sugar , Other fermented goods , Sugar refining , Basic standards and general methods , Tobacco curing in general , Nutrition sanitation .

Professional Standard - Commodity Inspection

SN/T 4675.6-2016 Determination of glucose，fructose and sucrose in wine for export

Professional Standard - Business

SB/T 10023-2008 Gum based confections
SB/T 10019-2008 Crunchy candy
SB/T 10020-2017 Caramel candy
SB/T 10252-1995 Terms for confections
SB/T 10347-2017 Pressed candy
SB/T 10019-2017 Crunchy candy
SB/T 10022-2017 Creamy candy
SB/T 10020-2008 Caramel candy
SB/T 10022-2008 Creamy candy
SB/T 10018-2008 Hard candy

Group Standards of the People's Republic of China

T/JCCZ 112-2020 Specifications for making sweet and sour meatballs
T/TIC 091-2025 Dog Shit Candy Making Technique
T/SATCM 0006-2025 Operation specification of decontamination and tendon clearing surgery for diabetic foot
T/GDBWTA 0008-2022 Technical specification for making syrup for bartending
T/ZFDSA 03-2024 Production Standard of Dark plum rock sugar drink
T/ZFDSA 12-2024 Production Standard of Ginger and jujube brown sugar beverage
T/JSSG 018-2023 Service specification of Medical social work for patients with diabetes mellitus
T/GXAQ 007-2024 Medicinal brown sugar
T/GDAQI 016-2019 Medical chitosan
T/HZPRXH 001-2020 Huozhou sweet and sour fish production specification
T/HTMS 0048-2019 Hetian traditional snack walnut kernel sugar steamed stuffed bun manufacturing skills
T/HYNCPGX 001-2021 Yellow Rock Brown Sugar Roasted Candy
T/GDBIHQDA 0002-2024 sucrose syrup
T/CZCX 005-2021 Specifications for making sweet and sour meatballs
T/NTCYHY 003.10-2018 Nantong Ten Best Classical Cuisine Cooking Skills Rock Sugar Grilled Hoof

Professional Standard - Agriculture

NY/T 3925-2021 Specification for the Sugar Variety Trials
ZB X 31005-1989 Maltose syrup (maltose)
ZB X 10023-1986 General rules for the production of candied vegetables White sugar garlic
NY/T 2775-2015 Construction criterion of crop production base - sugarcane
NY/T 2279-2012 Determination of Fucose, Arabitol, Trehalose Dihydrate, Mannitol, Mannose, Glucose, Galactose and Ribose in Edible Fungi by Ion Chromatography

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

GB/T 22221-2008 Determination of fructose glucose sucrose maltose lactose in foods—High-performance liquid chromatography
GB/T 20880-2018 Edible dextrose
GB/T 32101-2015 Maltitol and maltitol solution for industry
GB/T 35887-2018 Analysis method of white granulated sugar
GB/T 36502-2018 Good manufacturing practice for sugar enterprises
GB/T 32097-2015 Sorbitol and sorbitol solution for industry
GB/T 20880-2007 Edible glucose

Guangxi Provincial Standard of the People's Republic of China

DB45/T 2939-2024 Technical Regulations for Packaging Operations of White Sugar
DB45/T 961-2014 Specifications for Confirmation of Energy Metering Work in Sugar Refining Enterprises

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 1860-2020 Sugar beet "NT39106"
DB15/T 3363-2024 Determination method of sheep rumen microbial glycogen reserve

Professional Standard - Tobacco

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

Professional Standard - Hygiene

WS/T 652-2019 Standard for determination of food glycemic index

Liaoning Provincial Standard of the People's Republic of China

DB21/T 1927.98-2011 Dalian Liancai Cooking Procedures Sweet and Sour Kelp
DB21/T 1927.59-2011 Dalian Liancai Cooking Procedures Sweet and Sour Yellow Croaker

Hubei Provincial Standard of the People's Republic of China

DB42/T 316-2013 Geographical indication product Wuxue halva

Heilongjiang Provincial Standard of the People's Republic of China

DB2305/T 010-2021 Technical regulations for high-sugar tomato production in greenhouses

Taiwan Provincial Standard of the People's Republic of China

CNS 11369-2000 High Fructose Syrup

Jilin Provincial Standard of the People's Republic of China

DB22/T 3003-2019 Operational specification for VSD treatment of grade 2 and grade 3 diabetic foot

Professional Standard - Light Industry

QB/T 2347-1997 Maltose (Cerealose)
QB/T 2687-2005 Syrup for brewing

Henan Provincial Standard of the People's Republic of China

DB4101/T 24-2021 Intangible Cultural Heritage Sesame Candy Making Skills (Zheng's)

Spanish Association for Standardization (UNE)

UNE 34199:1984 SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR OR AS D-GLUCOSE. LUFF-SCHOORL METHOD.
UNE 34198:1984 ERRATUM SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR. (KNIGHT AND ALLEN METHOD).
UNE 34198:1984 SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR. (KNIGHT AND ALLEN METHOD).
UNE 34197:1984 SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR. METHOD OF BERLIN INSTITUTE.

Polski Komitet Normalizacyjny (PKN)

PN A74855-03-1987 Su gar Test methods Determinution of grunulation

South African Bureau of Standard

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

Bureau of Indian Standards

IS 4772-1983 Operating Instructions for Building a Sugar Silo
IS 1008-2004 Sugar Boiled Confectionery
IS 12923-1990 Cane GUR (Jaggery)

Indonesia Standards

SNI 9211:2023 Tepung glukomanan sebagai bahan pangan
SNI 01-3698-1995 Diabetes diet sirop
SNI 2985:2021 Sirup fruktosa (High fructose syrup/HFS)
SNI 8267-2016 Kitosan cair sebagai pupuk organik - Syarat mutu dan pengolahan
SNI 19-0522-1989 Karung goni untuk gula

Gosstandart of Russia

GOST R 52304-2005 Sugar beet molasses. Specifications
GOST ISO 5765-2-2016 Powdered milk - dry ice cream mixes and processed cheese Determination of lactose content Part 2: Enzymatic method using galactose as a component of lactose
GOST 33917-2016 Starch syrup (Glucose syrup). General specifications
GOST R 53766-2009 Juice products. Determination of sucrose, glucose, fructose and sorbit by high performance liquid chromatography (HPLC)
GOST ISO 5765-1-2015 Powdered milk - dry ice cream mixes and processed cheese Determination of lactose content Part 1: Enzymatic method using glucose as a component of lactose
GOST 15810-1980 Confectionary. Cakes. Specifications
GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
GOST 35111-2024 Low-lactose and lactose-free drinking milk. General specifications

Kingdom of Bahrain Testing and Metrology Directorate

BH GSO 1403:2015 Gum base used in confectionary and chewing Gum industrry .
BH GSO 2292:2015 Nougat Candy ( Marzipan)

National Standardisation Body (ASRO)

STAS 12239-1984 SUGAR FOR PHARMACEUTICAL USE

The Directorate General of Specifications and Metrology (DGSM)

OS GSO 1403:2002 Gum base used in confectionary and chewing Gum industrry .

Türk Standardları Enstitüsü

TS 861-1970 SUGAR (SACCHAROSE)

Lithuanian Standards Office

LST 1941-2007 Sweetened and caramelized (boiled) sweetened condensed milk

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 58974-1:1982 Special laboratory medicine; determination of substrate concentration, D-glucose in whole blood, plasma, cerebrospinal fluid as well as urine; hexokinase-G6P-DH-method
DIN 10758 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method

Cuban Institute of Standards and Metrology

NC 81-42-1988 Sugar Industry. Final Molasses Determination of Total Reducing Sugars

Thai Industrial Standards Institute (TISI)

TIS 755-1988 Standard for powdered sugar (icing sugar)
TIS 696-1987(en) HARD CANDIES AND TOFFEES

Danish Standards Foundation

DS/EN 15086:2006 Foodstuffs - Determination of isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs