GB/T 20882.3-2021Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose (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 of Standardization Documents" Drafting.

This document is one of the series of standards "Quality Requirements for Starch Sugar". The following parts of this series of standards have been published.

---GB/T 20880 Edible glucose;

---GB/T 20882.2 Quality Requirements for Starch Sugar Part 2. Glucose Syrup (Powder);

---GB/T 20882.3 Quality Requirements for Starch Sugar Part 3. Crystalline Fructose, Solid Fructose;

---GB/T 20882.4 Quality Requirements for Starch Sugar Part 4. Fructose Syrup;

---GB/T 20882.6 Starch sugar quality requirements Part 6. Maltodextrin.

This document replaces GB/T 26762-2011 "Crystalline Fructose, Solid Fructose". Compared with GB/T 26762-2011, except for structural adjustment In addition to editorial changes, the main technical changes are as follows:

--- Changed terms and definitions (see Chapter 3, Chapter 3 of the:2011 edition);

--- Changed the sensory requirements of solid fructose (see 4.1, 4.1 of the:2011 edition);

--- Deleted the physical and chemical indicators of powdered solid fructose (see 4.2 of the:2011 edition);

--- Deleted the physical and chemical indicators of acidity (see 4.2 of the:2011 edition);

--- Added the physical and chemical indicators and test methods of pH (see 4.2 and 5.6);

--- Changed the sampling method of the optical rotation method and increased the precision requirements (see 5.3.2.3 and 5.3.2.6, 5.2.2.4 of the:2011 edition);

--- Changed the test method for loss on drying (see 5.5, 5.3 of the:2011 edition);

--- Changed the physical and chemical indicators and inspection methods of 5-hydroxymethyl furfural (see 4.2 and 5.7, 4.2 and 5.5 of the:2011 edition);

--- Changed sampling (see 6.2, 6.2 of the:2011 edition);

--- Deleted the inspection requirements for acidity, sulfated ash, chroma, chloride, and water-insoluble impurities in the factory inspection items, and added pH Value inspection requirements (see 6.3.2, 6.3.2 of the:2011 edition).

Introduction

With the rapid development of the food fermentation industry, the types of starch sugars have been diversified, and the product quality has been improved to a new level.

There has been considerable development and progress in technology and categories. The formulation of GB/T 20882 "Quality Requirements for Starch Sugar" is the product quality of starch sugar.

The standardization and standardization of testing methods are the basic work to standardize the industry order of starch sugar and its related products and promote the development of the industry.

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

--- Part 1. Edible glucose;

--- Part 2. Glucose syrup (powder);

--- Part 3. Crystalline fructose, solid fructose;

--- Part 4. Fructose syrup;

--- Part 5. Maltose;

--- Part 6. Maltodextrin;

1 Scope

This document specifies the quality requirements for crystalline fructose and solid fructose, including terms and definitions, technical requirements, test methods, and inspection rules and marking, packaging, transportation and storage.

This document applies to the production, inspection and sale of crystalline fructose and solid fructose.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 Graphical signs of packaging, storage and transportation Preparation of GB/T 601 Standard Titration Solutions for Chemical Reagents

GB/T 602 Preparation of standard solutions for the determination of impurities in chemical reagents Preparation of all preparations and products in GB/T 603 chemical reagent test methods

GB 5009.3-2016 National Food Safety Standard for Determination of Moisture in Food

GB/T 6682 Analysis Laboratory Water Specifications and Test Methods

GB/T 20880 Edible glucose

GB/T 20882.2 Quality Requirements for Starch Sugar Part 2. Glucose Syrup (Powder)

GB/T 20882.4 Quality Requirements for Starch Sugar Part 4. Fructose Syrup

GB/T 20882.6 Quality Requirements for Starch Sugar Part 6. Maltodextrin

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Technical requirements