GB/T 20882.1-2025Quality requirements for starch sugar — Part 1: Edible dextrose (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. And other files.

This document is Part 1 of GB/T 20882 "Quality requirements for starch sugars". GB/T 20882 has been published in the following parts.

— Part 1: Edible glucose;

— Part 2: Glucose syrup (powder);

— Part 3: Crystalline fructose and solid fructose;

— Part 4: Fructose syrup;

— Part 5: Maltose;

— Part 6: Maltodextrin;

— Part 7: Trehalose.

This document replaces GB/T 20880-2018 Edible Glucose. Compared with GB/T 20880-2018, except for structural adjustments and editorial changes, In addition to the modifications, the main technical changes are as follows.

— Changed the definition of anhydrous glucose (see 3.2, 3.2 of the 2018 edition);

— Added the description of impurities in the sensory requirements (see Table 1 in 5.1);

— Deleted food safety requirements (see 5.3 of the 2018 edition);

— Changed the external standard method for determining glucose content to the arbitration method (see 6.3.7.1, 6.3.5.4 of the 2018 edition);

— Added the peak area normalization method for glucose content determination (see 6.3.7.3);

— Changed the sampling volume of standard working solution and sample solution in the chloride determination method (see 6.7.3.2 and 6.7.3.3, 2018 edition 6.7.3.2 and 6.7.3.3);

— The sampling method has been changed (see 7.2, 7.2 of the 2018 edition);

— Changed the product marking requirements (see 8.1, 8.1 of the 2018 edition).

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64).

This document was drafted by: Guangzhou Shuangqiao Co., Ltd., Bowling Biotech Co., Ltd., Luzhou Biotech (Shandong) Co., Ltd.

Co., Ltd., Shuangqiao (Xiamen) Co., Ltd., Anhui Fengyuan Fermentation Technology Engineering Research Co., Ltd., Qinhuangdao Lihua Starch Co., Ltd., China Food Food Fermentation Industry Research Institute Co., Ltd., Zhongshan Hongli Health Food Industry Research Institute Co., Ltd., By-Health Co., Ltd., Zhucheng Xing Trade Corn Development Co., Ltd.

The main drafters of this document are: Liu Ming, Zhou Chunhai, Li Peigong, Zhao Yubin, Wang Bin, Ji Chuanxia, Chang Kaili, Zhao Yunqi, Cao Mengsi, Lei Minzhi, Cai Liangping, Zhou Haijun, Wang Hongxia, Wang Lingyun, Yuan Shuai, Zheng Jin'e, Peng Xuefei, Zheng Ping, Liu Jie, Li Zhen, Wu Zhenzhi, Wang Jinpeng.

The previous versions of this document and the documents it replaces are as follows.

— First published as GB/T 20880-2007 in 2007 and first revised in 2018;

— This is the second revision.

Introduction

With the rapid development of the food fermentation industry, the types of starch sugars have diversified, the product quality has been improved, and the product variety has been enriched.

The industry technology has made great progress and development. The formulation of GB/T 20882 "Quality Requirements for Starch Sugar" is a standard for the product quality and inspection of starch sugar.

The normalization and standardization of testing methods is the basic work to regulate the industry order of starch sugar and its related products and promote industrial development.

GB/T 20882 "Quality Requirements for Starch Sugar" is planned to consist of seven parts.

— Part 1: Edible glucose. The purpose is to improve the product quality of the edible glucose industry.

— Part 2: Glucose syrup (powder). The purpose is to improve the product quality of glucose syrup (powder) industry.

— Part 3: Crystalline fructose and solid fructose-glucose. The purpose is to improve the product quality of the crystalline fructose and solid fructose-glucose industries.

— Part 4: Fructose-glucose syrup. The purpose is to improve the product quality of the fructose-glucose syrup industry.

— Part 5: Maltose. The purpose is to improve the product quality of the maltose industry.

— Part 6: Maltodextrin. The purpose is to improve the product quality of the maltodextrin industry.

— Part 7: Trehalose. The purpose is to improve the product quality of the trehalose industry.

Starch sugar quality requirements Part 1: Edible Glucose

1 Scope

This document defines the terms and definitions of edible glucose, gives product classification, specifies the requirements and inspection rules for edible glucose and The requirements for marking, packaging, transportation and storage are described, and the corresponding test methods are described.

This document applies to the production, inspection and sale of edible glucose.

2 Normative references

GB/T 191

GB/T 601

GB/T 602

GB/T 603

GB 5009.3-2016

GB/T 6682

3 Terms and definitions

The following terms and definitions apply to this document.

4 Product Categories

According to the production process, it is divided into monohydrate glucose (C6H12O6-H2O) and anhydrous glucose (C6H12O6).

5 Requirements