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GB/T 35886-2018Classify of sugar (English PDF)

食糖分类

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

February 6, 2018

Implementation date

September 1, 2018

Scope

GB/T 35886-2018 is the English-translated version of 食糖分类.

GB/T 35886-2018 is the Chinese national classification of sugar, giving its definition and the types into which it is divided. Sugar is defined as an edible sugar whose main ingredient is sucrose, and the types are distinguished by processing technology, quality and flavour.

The classification covers white sugar, including white granulated sugar made from cane juice, beet juice or raw sugar liquor and fine refined sugar with smaller crystals, brown sugar obtained from cane juice or raw sugar liquor as a by-product of white sugar production, and soft white sugar made by mixing fine sugar with invert syrup.

It uses the sugar industry terms of GB/T 9289. It applies to the production, sale, use and inspection of sugar. It was issued on 6 February 2018 and has applied since 1 September 2018.

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Document preview — GB/T 35886-2018

National Standard of the People's Republic of China

ICS: 67.180
Classification: X 30

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Categories

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard specifies the definition and type of sugar.

This standard applies to sugar production, sales, use and inspection.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this document. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 9289 sugar industry terms

3 Terms and definitions

GB/T 9289 defined and the following terms and definitions apply to this document.

3.1 Sugar

Edible sugar with sucrose as its main ingredient.

4 Categories

4.1 Classification principle

According to the main sugar processing technology, quality and flavor classification.

4.2 Sugar classification

4.2.1 White sugar

4.2.1.1 White sugar

Sugar cane juice, sugar beet juice or raw sugar liquid after the clean treatment, the concentration, crystallization, honey and dry separation system made of white sucrose crystal.

4.2.1.2 Fine young sugar

With raw sugar or other sucrose solution, made by refining the smaller particles of sugar.

4.2.2 Red sugar

Sugar cane juice or raw sugar liquid after the clean treatment, the concentration, crystallization, honey and drying points obtained brown or yellowish brown sugar with sugar, is a The commercial production of white sugar by-product.

4.2.3 Soft white sugar

The fine grains of sugar and the amount of transformation syrup evenly mixed sugar.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 9289Terminology in sugar industry

Similar standards

GB/T 20882.3-2021|GB/T 10496-2018|GB/T 1445-2018|GB/T 35883-2018|GB/T 35884-2018|GB/T 35885-2018

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