GB/T 1033.3-2010Plastics -- Methods for determining the density of non-cellular plastics -- Part 3: Gas pycnometer method (English PDF)

3.1 Creamer

The powdery or granular products taking sugar (including edible sugar or starch sugar)

and/or syrup, edible oil and fat as the main raw materials; adding or not adding milk or

dairy product, the like food ingredients and food additives; made by spraying, drying

and other process technologies for whitening and improving the taste of beverage.

3.2 Scorch particles

The dark yellow to black substance, formed by heating and carbonizing during the

production of creamer, after screening, still mixed in the creamer.

4.1 Ingredients

4.1.1 The edible vegetable oil shall conform to the provisions of GB 2716.

4.1.2 The edible hydrogenated oil shall conform to the provisions of GB 17402.

4.1.3 Other ingredients shall conform to the provisions of corresponding national and

industry standards.

4.2 Sensory

It shall conform to the provisions of Table 1.

Table 1 – Sensory Requirements

Items Requirements

Color and luster White to milky white or milky yellow, or have the color and luster corresponding to the adding ingredients

Taste and odor Have the taste and odor conforming to the ingredients, and odorless

Structure state Powdery or particle state, loose, no block, no foreign matters

4.3 Physical chemical indicator

It shall conform to the provisions of Table 2.

Table 2 – Physical and Chemical Indicator

Items Requirements

Fat / (g/100g) >= 3.0

Proportion of surface oil-fat content in the fat / % <= 5.0

Peroxide value / (g/100g) <= 0.25

Moisture / (g/100g) <= 5.0

Scorch particles / (piece/100g) <= 5

4.4 Food safety

4.4.1 Food additive and food nutritive fortifier

It shall conform to the provisions of GB 2760 and GB 14880.

4.4.2 Aerobic plate count and coliform bacteria

It shall conform to the provisions of aerobic plate count and coliform bacteria specified

by solid beverage.

4.4.3 Others

It shall conform to the provisions of solid beverage specified in the relevant national

food safety standard.

5.1 Sensory

5.1.1 Take 10g of sample onto the clean white vessel; place it in the bright position;

observe its structure state, color and luster.

5.1.2 Take 5g~10g of sample; use 100mL of 80°C distilled water to dissolve; smell its

odor, and taste it.

5.2 Physical and chemical indicator

5.2.1 Fat

It shall be measured as per the "Method-II Acid Hydrolysis" specified in GB/T 5009.6-

2003.

5.2.2 Proportion of surface oil-fat-content in fat

5.2.2.1 The surface oil-fat-content shall be measured as per the method specified in

Appendix A.

5.2.2.2 The proportion of surface oil-fat-content in fat shall be calculated as per the

Formula (1):

Y = × 100% .......................................... (1)

Where:

Y – proportion of surface oil-fat-content in fat, in %;

X – surface oil-fat-content of the creamer, in g/100g;

M – fat content of the creamer, in g/100g.

5.2.3 Peroxide value

5.2.3.1 Mixed solvent: prepare as per the ratio between chloroform and methanol of

7:3.

5.2.3.2 Specimen: surface oil-fat specimen shall be obtained as per the operation

procedures of A.4 in Appendix A.

5.2.3.3 Operation procedures: pipette 10mL of mixed solvent into the surface oil-fact

specimen in 5.2.3.2; mix evenly till completely dissolve. Accurately pipette 1.0mL of

such specimen solution into the 10mL dry colorimetric tube; then measure as per the

"4.2.2 Method-II Colorimetry" in GB/T 5009.37-2003.

5.2.4 Moisture

It shall be measured as per the method specified in GB 5009.3.

5.2.5 Scorch particles

Take 100g of sample; horizontally pave on the clean white vessel; place in the bright

position; then observe the quantities of scorch particles.

5.2.6 Aerobic plate count and coliform bacteria

It shall be measured as per the method specified in GB 4789.2 and GB 4789.3.

5.2.7 Others

The other food safety requirements shall be measured as per the methods specified

in the relevant standards.

6.1 Batching and sampling

6.1.1 Batching

The batch of the products shall be determined as per the corresponding rules specified

by the quality management department of the manufacturer.

6.1.2 Sampling

6.1.2.1 Products directly provided to the consumers: randomly sampling at least 12

minimum independent packages (total mass shall be no less than 500g) from each

batch of products; separately used for sensory, physical and chemical indicator,

aerobic plate count, coliform bacterial inspection, and sample-reserving.

6.1.2.2 Products indirectly provided to the consumers: insert the sampling probe into

5/6 position of each minimum independent package; take no less than 100g of sample

(the total mass of sample shall be no less than 1kg); separately used for sensory,

physical and chemical indicator, aerobic plate count, coliform bacteria inspection, and

sample-reserving.

6.2 Exit-factory inspection

6.2.1 The products can leave the factory only after the inspection department of the

enterprise inspect them qualified according to this Standard.

6.2.2 Exit-factory inspection items: sensory, fat, moisture, aerobic plate count, coliform

bacteria.

6.3 Type inspection

6.3.1 The type inspection items include all the contents in 4.2~4.4 of this Standard.

6.3.2 Generally, the type inspection shall be conducted once every 6 months. In one

of the following cases, the type inspection shall be carried out:

--- When there are significant changes on the raw materials, process, and

equipment;

--- When the production is restored after more than 6 months shutdown;

--- When there is a big difference between the exit-factory inspection results and

the normal production and inspection records.

6.4 Judgment rules

6.4.1 If all the inspection results are qualified, then the whole batch of products are

judged to be qualified. If there are more than 3 items (including 3 items) do not conform

to the provisions of this Standard, then the whole batch of products shall be judged to

be unqualified directly.

6.4.2 If there are no more than 2 items (including 2 items) do not conform to the

provisions of this Standard, double sampling can be taken from the same batch of

products for re-inspection, the re-inspection results shall prevail. If there is still 1 item

that does not conform to the provisions of this Standard in the re-inspection results,

then the whole products shall be judged to be unqualified.

7.1 Mark

7.1.1 The pre-packaged products directly provided to the consumers shall conform to

the relevant provisions of GB 7718 and GB 28050.

7.1.2 The pre-packaged products indirectly provided to the consumers shall, in addition

to conforming to the GB 7718, be labelled nutrition as per the requirements of GB

28050, if they use hydrogenated and/or partial hydrogenated vegetable oils.

7.2 Package

The package materials and containers of the products shall conform to the provisions

of relevant national food safety standards.

7.3 Transportation and Storage

The products shall be avoid exposing to the sun, rain, heavy pressure during the

transportation process.

The products shall be stored in a clean, dark, dry, ventilated, pest-and-rodent-free

warehouse.

The products shall not be transported or stored together with toxic, harmful, odorous,

volatile, corrosive items.

Appendix A

(Normative)

Determination of Surface Oil-Fat-Content

A.1 Principle

After using the petroleum ether solvent to fully extract the creamer sample, evaporate

it. After removing the petroleum ether solvent, the remaining materials are the surface

oil-fat of the creamer; then obtain the surface oil-fat-content through weighing and

calculating.

A.2 Reagents

The reagents used for test include:

a) Petroleum ether: boiling range of 30°C~60°C;

b) Nitrogen: purity no less than 99.99%.

A.3 Apparatus

The apparatus used for test include:

a) Electric heating and drying oven: temperature control accuracy of ±1°C;

b) Analytical balance: sensitivity of 0.0001g;

c) Round-bottomed flask: volume of 100mL;

d) Conical flask;

e) Rotary evaporator.

A.4 Operation procedures

Take 8g (accurate to 0.0001g) of sample into the conical flask; add 30mL of petroleum

ether; fully shake for 5min; then use filter paper to filer it to the 100mL round-bottomed

flask, which has been pre-dried in the 105°C electric heating and drying oven to the

constant weight; the filtering slag shall be transferred into the original conical flask.

Then use 30mL petroleum ether to shake and extract for twice, the filtrate shall be

mixed into the 100mL round-bottomed flask. Place the round-bottomed flask in a rotary

evaporator, reduce the pressure and evaporate at the water temperature of 35°C~40°C

for 15min; use the filter paper to wipe the moisture outside the flask; blow dry with

nitrogen for 30min to remove the solvent. After the solvent is removed completely,

weigh the total mass of round-bottomed flask and surface oil-fat-content; then dry by

nitrogen till the total mass of round-bottomed flask and surface oil-fat-content is

constant.

A.5 Result calculation

Calculate surface oil-fat-content as per the Formula (A.1):

Where:

X – surface oil-fat-content of the sample, in g/100g;

W1 – mass of round-bottomed flask, in g;

W2 – total mass of round-bottomed flask and surface oil-fat, in g;

G – Sample mass, in g.

The calculation results shall retain one digit after the decimal point.

A.6 Tolerance

Each sample shall be made into two parallel samples; the result shall be expressed by

the arithmetic mean. The absolute difference between two independent determination

results obtained under the repeatability condition shall not exceed 5% of the arithmetic

mean.

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