Quality requirements for starch sugar
Part 4: High fructose syrup
1 Scope
This document specifies the quality requirements for high glucose syrup, including terms and definitions, product classification, requirements, test methods, inspection rules and marking, packaging, transportation, and storage.
This document is applicable to the production, inspection and marketing of high glucose syrup.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute indispensable requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
3 Terms and definitions
For the purpose of this document, the following terms and definitions apply.
3.1
high fructose syrup
starch sugar products, whose main components are fructose and glucose, made from starch by hydrolysis, isomerization, refining and concentration
4 Product classification
It can be classified to type 42 (F42), type 55 (F55) and type 60 (F60) according to the fructose content.
5 Requirements
5.1 Sensory requirements
It shall be in accordance with those specified in Table 1.
Table 1 Sensory requirements
Item Requirement
State a Viscous transparent liquid with no visible impurities
Color Colorless to pale yellow
Odor With peculiar odor
Taste Soft sweet taste, no peculiar smell
a Liquid products are allowed to crystallize and precipitate
5.2 Physical and chemical requirements
They shall meet the requirements of Table 2.
Table 2 Physical and chemical requirements
Item Requirement
Type 42 Type 55 Type 60
Fructose+glucose content (based on dry matter)/(g/100g) ≥ 92.0 95.0 95.0
Fructose content (based on dry matter)/(g/100g) ≥ 42.0 55.0 60.0
Dry matter (solids)/% ≥ 70.5 76.5 72.5
pH 3.3-4.5
Chroma/ RBU ≤ 50
Insoluble particles /(mg/kg) ≤ 6.0
Sulfuric acid ash/(g/100g) ≤ 0.05
Light transmittance/% ≥ 96.0
6 Test methods
6.1 General requirements
Unless otherwise specified, the water used in this method shall conform to the specifications of GB/T 6682, and the reagents used shall be analytical reagents. Unless otherwise specified, the standard titration solution, standard solution for determination of foreign matters, preparations and products used in the analysis shall be prepared in accordance with GB/T 601, GB/T 602 and GB/T 603.
Note: Liquid products with crystals may be detected after being heated and dissolved in an appropriate way.
6.2 Sensory requirements
Take an appropriate amount of samples, observe the state and color of the samples under natural light, smell them, and prepare a solution with 10% - 15% dry matter using purified water at room temperature, taste it.
6.3 Fructose, glucose content (based on dry matter)
Foreword I
Introduction III
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transportation and storage
Annex A (Nominative) Comparison of dry matter (solid) content and refractive index of high fructose syrup
Quality requirements for starch sugar
Part 4: High fructose syrup
1 Scope
This document specifies the quality requirements for high glucose syrup, including terms and definitions, product classification, requirements, test methods, inspection rules and marking, packaging, transportation, and storage.
This document is applicable to the production, inspection and marketing of high glucose syrup.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute indispensable requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 601 Chemical reagent - Preparations of reference titration solutions
GB/T 602 Chemical reagent - Preparations of standard solutions for impurity
GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods
GB/T 6682 Water for analytical laboratory use - Specification and test methods
3 Terms and definitions
For the purpose of this document, the following terms and definitions apply.
3.1
high fructose syrup
starch sugar products, whose main components are fructose and glucose, made from starch by hydrolysis, isomerization, refining and concentration
4 Product classification
It can be classified to type 42 (F42), type 55 (F55) and type 60 (F60) according to the fructose content.
5 Requirements
5.1 Sensory requirements
It shall be in accordance with those specified in Table 1.
Table 1 Sensory requirements
Item Requirement
State a Viscous transparent liquid with no visible impurities
Color Colorless to pale yellow
Odor With peculiar odor
Taste Soft sweet taste, no peculiar smell
a Liquid products are allowed to crystallize and precipitate
5.2 Physical and chemical requirements
They shall meet the requirements of Table 2.
Table 2 Physical and chemical requirements
Item Requirement
Type 42 Type 55 Type 60
Fructose+glucose content (based on dry matter)/(g/100g) ≥ 92.0 95.0 95.0
Fructose content (based on dry matter)/(g/100g) ≥ 42.0 55.0 60.0
Dry matter (solids)/% ≥ 70.5 76.5 72.5
pH 3.3-4.5
Chroma/ RBU ≤ 50
Insoluble particles /(mg/kg) ≤ 6.0
Sulfuric acid ash/(g/100g) ≤ 0.05
Light transmittance/% ≥ 96.0
6 Test methods
6.1 General requirements
Unless otherwise specified, the water used in this method shall conform to the specifications of GB/T 6682, and the reagents used shall be analytical reagents. Unless otherwise specified, the standard titration solution, standard solution for determination of foreign matters, preparations and products used in the analysis shall be prepared in accordance with GB/T 601, GB/T 602 and GB/T 603.
Note: Liquid products with crystals may be detected after being heated and dissolved in an appropriate way.
6.2 Sensory requirements
Take an appropriate amount of samples, observe the state and color of the samples under natural light, smell them, and prepare a solution with 10% - 15% dry matter using purified water at room temperature, taste it.
6.3 Fructose, glucose content (based on dry matter)
Contents of GB/T 20882.4-2021
Foreword I
Introduction III
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transportation and storage
Annex A (Nominative) Comparison of dry matter (solid) content and refractive index of high fructose syrup
