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  2. Standards for fructose use

fructose use

fructose use, Total:188 items.

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

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

工业和信息化部

Professional Standard - Business

Professional Standard - Agriculture

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

Professional Standard - Tobacco

  • 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

Taiwan Provincial Standard 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

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 2986-2016 Green food. Candy
  • NY/T 3943-2021 Determination of glucose, fructose, sucrose and sorbitol in fruits by ion chromatography method

Shandong Provincial Standard of the People's Republic of China

国家质量监督检验检疫总局

  • SN/T 4675.6-2016 Determination of glucose，fructose and sucrose in wine for export
  • SN/T 4783-2017 Determination of kestose，nistose and fructofuranosylnystose in export food一 High performance liquid chromatography method

Defense Logistics Agency

ZA-SANS

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

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

RU-GOST R

  • GOST 15810-1980 Confectionary. Cakes. Specifications
  • GOST 15810-2014 Sonfectionery. Gingerbread confectionery. General specifications
  • GOST 4570-2014 Sweets. General specifications
  • GOST 6441-2014 Pastila type confectionery. General specifications
  • GOST R 53766-2009 Juice products. Determination of sucrose, glucose, fructose and sorbit by high performance liquid chromatography (HPLC)
  • GOST 6441-1977 "Pastila" type confectionary. Specification
  • GOST 32800-2014 Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography
  • GOST 33525-2015 Confectionery. Traceability in the chain of production of confectionery product
  • GOST 13512-1991 Boxes made of corrugated board for confectionery. Specifications
  • 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 R 50229-1992 Sweets. General specifications
  • GOST 13357-1987 Boxes of planks for confectionary. Specifications
  • GOST 25268-1982 Confectionary. Methods for determination of xylite and sorbite content

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 ISO 10504:2000 Starch derivative - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:1998)
  • 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 2212-2011 Сonfectionery glaze and confectionery mass for formation. General specifications
  • STB 2361-2014 Fruit pastilles confectionery products. General specifications
  • STB 2422-2015 Sweets. General specifications
  • STB 2394-2014 Confectionery. Methods of control
  • STB 999-95 Fruit and berry syrups. General specifications

TH-TISI

SCC

  • MIL MIL-C-10928F-1986 CANDY AND CHOCOLATE CONFECTIONS (NO S/S DOCUMENT)
  • 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)
  • DIN EN ISO 10504 E:2015 Draft Document - 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 FprEN ISO 10504:2014

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

PL-PKN

Indonesia Standards

German Institute for Standardization

  • 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 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
  • 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

VN-TCVN

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

HU-MSZT

SG-SPRING SG

PK-PSQCA

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

ES-UNE

  • 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)

International Organization for Standardization (ISO)

  • ISO 10504:2013 Starch derivatives.Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups.Method using high-performance liquid chromatography
  • ISO 24683:2022 High fructose syrup — Specifications and test methods

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

NL-NEN

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

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

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