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Position: Chinese Standard in English/GB/T 19883-2018
GB/T 19883-2018   Jelly (English Version)
Standard No.: GB/T 19883-2018 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 5500 words Price(USD):130.0 remind me the price change

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Implemented on:2019-1-1 Delivery: via email in 1 business day
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Standard No.: GB/T 19883-2018
English Name: Jelly
Chinese Name: 果冻
Chinese Classification: X80    Special foods in general
Professional Classification: GB    National Standard
ICS Classification: 67.100.40 67.100.40    Ice cream and ice confectionery 67.100.40
Issued by: SAMR; SAC
Issued on: 2018-06-07
Implemented on: 2019-1-1
Status: valid
Superseding:GB/T 19883-2005 Jelly
Language: English
File Format: PDF
Word Count: 5500 words
Price(USD): 130.0
Delivery: via email in 1 business day
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard is developed in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 19883-2005 Jelly. The following main changes have been made with respect to GB/T 19883-2005: ——Product classification is modified (see Clause 4; Clause 4 of Edition 2005); ——Specification requirements are modified (see 5.4; 5.4 of Edition 2005); ——The indicator for soluble solid matters in the suckable jelly specified in Table 2 is modified into “≥10.0 (g/100g)” (see 5.5; 5.5 of Edition 2005); ——Requirements for the indicator of sulfur dioxide residue in Table 3 are deleted (see 5.5 of Edition 2005); ——Test method for soluble solid matters is modified (see 6.5; 6.5 of Edition 2005); ——Requirements related to sampling is added in the test method for microorganism limits (see 6.7); ——Labelling requirements are modified (see 8.1; 8.1 of Edition 2005). This standard was proposed by and is under the jurisdiction of the National Technical Committee on Leisure Foods of Standardization Administration of China (SAC/TC 490). The previous edition of GB/T 19883 is as follows: ——GB/T 19883-2005. Jelly 1 Scope This standard specifies the product classification, requirements, test methods, inspection rules, and labelling, packaging, transportation and storage of jelly. This standard is applicable to jelly. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB 2760 National food safety standard - Standards for uses of food additives GB 2762 National food safety standard - Maximum levels of contaminants in foods GB 5009.5 National food safety standard - Determination of protein in foods GB 7718 National food safety standard - General standard for the labeling of prepackaged foods GB/T 10786-2006 Analytical methods of canned food GB 14880 National food safety standard - Standard for the use of nutritional fortification substances in foods GB 19299 Hygienic standard for jellies GB 28050 National food safety standard - General rules for the nutrition labeling of prepackaged foods JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content Measures for the metrological supervision and administration of quantitatively packed commodities (Decree No.75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 jelly jelly food processed using procedures such as boiling, blending, filling, sterilization and cooling, with water, sugar and (or) starch sugar as the main raw materials, supplemented with food additives such as thickeners, with or without fruit and vegetable products, milk and milk products, etc. as additional materials 4 Product classification 4.1 Classification according to the textures 4.1.1 Gel jelly The jelly which can basically maintain its original gel form after being poured out of the package. 4.1.1.1 Cupuliform gel jelly Gel jelly packaged in cupuliform material, with the hole sealed with heated cover-lay. 4.1.1.2 Other gel jelly Gel jelly other than cupuliform gel jelly. 4.1.2 Suckable jelly Jelly which takes on semifluid gel form and can directly be sucked via a straw or mouthpiece after being poured out of the package container. 4.2 Classification according to the raw materials 4.2.1 Fruit type/fruity jelly Jelly with fruit juice (syrup) and pulp less than 15% or 0 in total content added in it. 4.2.2 Juice type/juice jelly Jelly with raw fruit juice (syrup) not less than 15% in total content. 4.2.3 Pulp type/pulp jelly Jelly containing not less than 15% fresh or processed fruit (including the whole fruit/fruit cubes/fruit granules/diced fruit/fruit pieces/etc.). 4.2.4 Milk type /milk jelly/jelly pudding/pudding Jelly containing milk or milk products and with protein content not less than 1.0%. 4.2.5 Other types Products of types other than those mentioned above. 5 Requirements 5.1 Requirements for raw materials Raw materials to be used shall meet the requirements of relevant standards. 5.2 Sensory requirements Products shall be in accordance with those specified in Table 1. Table 1 Sensory requirements Item Requirement Color Having the color required for the considered type and no abnormal color Taste and smell Having the taste and smell required for the considered type and no peculiar smell Texture Having the textures required for the considered type, with fruit and vegetable seeds, fibers, peels and granules as well as capsule dressing allowable in background of the products and no normally visual foreign matters 5.3 Requirements for net content and allowable deviation Measures for the metrological supervision and administration of quantitatively packed commodities shall be conformed to, unless they are products sold by weight. 5.4 Specification requirements Cupuliform gel jelly shall have an inner diameter or inner maximum length of more than or equal to 3.5cm at hole; for other gel jelly, the net content shall be more than or equal to 30g or the content shall have a length of more than or equal to 6.0cm. 5.5 Physical and chemical requirements The physical and chemical indicators of products shall be in accordance with those specified in Table 2. Table 2 Physical and chemical requirements Item Indicator Fruit juice type Fruit type Fruit pulp type Milk type Other types Protein/ (g/100g) ≥ — — — 1.0 — Soluble solid matters (measured by refraction) /(g/100 g) ≥ 15.0 (gel jelly) 10.0 (suckable jelly) 5.6 Requirements for contaminant limits The contaminant limits in products shall meet the requirements of GB 2762. 5.7 Requirements for microorganism limits The microorganism limits in products shall meet the requirements of GB 19299. 5.8 Requirements for food additives and food nutritional fortification substances The application of food additives and food nutritional fortification substances in products shall meet the requirements of GB 2760 and GB 14880 respectively. 6 Test methods 6.1 Sensory characteristics Pour the content into a white porcelain dish, observe with naked eyes the color and whether there are foreign matters at a place with natural bright light, and then identify its smell and taste it. 6.2 Net content It shall be determined using the method specified in JJF 1070. 6.3 Specifications The length shall be measured with a vernier caliper with precision of 0.1mm and the net content with a scale with precision of 0.1g. 6.4 Protein It shall be determined using the method specified in GB 5009.5. 6.5 Soluble solid matters Get the gel part (with solid matters such as fruit pulp and coconut in the jelly got rid of) of the jelly product and mash it with a tissue masher or a spoon to obtain test liquid. Get a proper amount of the test liquid, and directly determine it using a saccharimeter with digital readout, or using an Abbe Refractometer as specified in GB/T 10786-2006.
1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test methods 7 Inspection rules 8 Labelling, packaging, transportation and storage
Referred in GB/T 19883-2018:
*GB 2760-2014 National Food Safety Standard - Standards for Uses of Food Additives
*GB 2762-2022 National Food Safety Standard - Maximum Levels of Contaminants in Foods
*GB 5009.5-2016 National Food Safety Standard — Determination of Protein in Foods
*GB 7718-2011 National Food Safety Standard --Standard for nutrition labelling of prepackaged foods
*GB/T 10786-2006 Analytical methods of canned food
*GB 14880-2012 National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods
*GB 19299-2015 National Food Safety Standard - Jelly
*GB 28050-2011 Nutrition Label Standards of Pre-packaged Food
*JJF 1070-2005 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
*GB 4943.1-2011 Information technology equipment -Safety - Part 1: General requirements
*FZ/T 73020-2012 Knitted Casual Wear
*GB/T 14048.5-2017 Low-voltage switchgear and controlgear-Part 5-1:Control circuit devices and switching element-Electromechanical control circuit devices
*GB 4706.1-2005 Household and Similar Electrical Appliances – Safety - Part 1: General Requirements
*QB/T 1333-2018 Handbag and Knapsack
*GB 5749-2022 Standards for drinking water quality
*GB 150-2011 Pressure Vessels (Collection GB150.1~150.4-2011)
*QB/T 1333-2018 Handbag and Knapsack
*GB 17625.1-2022 Electromagnetic compatibility—Limits—Part 1: Limits for harmonic current emissions (equipment input current ≤ 16A per phase)
*TSG 21-2016/XG1-2020 Supervision Regulation on Safety Technology for Stationary Pressure Vessel,includes Amendment 1
*GB 14748-2006 Safety Requirements for Wheeled Child Conveyances
*GB/T 35590-2017 Information technology―General specification for portable digital equipments used power bank
*GB 3565-2005 Safety requirements for bicycles
*GB/T 3077-2015 Alloy structure steels
*GB/T 19001-2016 Quality management systems―Requirements
*GB/T 699-2015 Quality carbon structural steels
Code of China
Standard
GB/T 19883-2018  Jelly (English Version)
Standard No.GB/T 19883-2018
Statusvalid
LanguageEnglish
File FormatPDF
Word Count5500 words
Price(USD)130.0
Implemented on2019-1-1
Deliveryvia email in 1 business day
Detail of GB/T 19883-2018
Standard No.
GB/T 19883-2018
English Name
Jelly
Chinese Name
果冻
Chinese Classification
X80
Professional Classification
GB
ICS Classification
Issued by
SAMR; SAC
Issued on
2018-06-07
Implemented on
2019-1-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
GB/T 19883-2005 Jelly
Language
English
File Format
PDF
Word Count
5500 words
Price(USD)
130.0
Keywords
GB/T 19883-2018, GB 19883-2018, GBT 19883-2018, GB/T19883-2018, GB/T 19883, GB/T19883, GB19883-2018, GB 19883, GB19883, GBT19883-2018, GBT 19883, GBT19883
Introduction of GB/T 19883-2018
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard is developed in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 19883-2005 Jelly. The following main changes have been made with respect to GB/T 19883-2005: ——Product classification is modified (see Clause 4; Clause 4 of Edition 2005); ——Specification requirements are modified (see 5.4; 5.4 of Edition 2005); ——The indicator for soluble solid matters in the suckable jelly specified in Table 2 is modified into “≥10.0 (g/100g)” (see 5.5; 5.5 of Edition 2005); ——Requirements for the indicator of sulfur dioxide residue in Table 3 are deleted (see 5.5 of Edition 2005); ——Test method for soluble solid matters is modified (see 6.5; 6.5 of Edition 2005); ——Requirements related to sampling is added in the test method for microorganism limits (see 6.7); ——Labelling requirements are modified (see 8.1; 8.1 of Edition 2005). This standard was proposed by and is under the jurisdiction of the National Technical Committee on Leisure Foods of Standardization Administration of China (SAC/TC 490). The previous edition of GB/T 19883 is as follows: ——GB/T 19883-2005. Jelly 1 Scope This standard specifies the product classification, requirements, test methods, inspection rules, and labelling, packaging, transportation and storage of jelly. This standard is applicable to jelly. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB 2760 National food safety standard - Standards for uses of food additives GB 2762 National food safety standard - Maximum levels of contaminants in foods GB 5009.5 National food safety standard - Determination of protein in foods GB 7718 National food safety standard - General standard for the labeling of prepackaged foods GB/T 10786-2006 Analytical methods of canned food GB 14880 National food safety standard - Standard for the use of nutritional fortification substances in foods GB 19299 Hygienic standard for jellies GB 28050 National food safety standard - General rules for the nutrition labeling of prepackaged foods JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content Measures for the metrological supervision and administration of quantitatively packed commodities (Decree No.75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 jelly jelly food processed using procedures such as boiling, blending, filling, sterilization and cooling, with water, sugar and (or) starch sugar as the main raw materials, supplemented with food additives such as thickeners, with or without fruit and vegetable products, milk and milk products, etc. as additional materials 4 Product classification 4.1 Classification according to the textures 4.1.1 Gel jelly The jelly which can basically maintain its original gel form after being poured out of the package. 4.1.1.1 Cupuliform gel jelly Gel jelly packaged in cupuliform material, with the hole sealed with heated cover-lay. 4.1.1.2 Other gel jelly Gel jelly other than cupuliform gel jelly. 4.1.2 Suckable jelly Jelly which takes on semifluid gel form and can directly be sucked via a straw or mouthpiece after being poured out of the package container. 4.2 Classification according to the raw materials 4.2.1 Fruit type/fruity jelly Jelly with fruit juice (syrup) and pulp less than 15% or 0 in total content added in it. 4.2.2 Juice type/juice jelly Jelly with raw fruit juice (syrup) not less than 15% in total content. 4.2.3 Pulp type/pulp jelly Jelly containing not less than 15% fresh or processed fruit (including the whole fruit/fruit cubes/fruit granules/diced fruit/fruit pieces/etc.). 4.2.4 Milk type /milk jelly/jelly pudding/pudding Jelly containing milk or milk products and with protein content not less than 1.0%. 4.2.5 Other types Products of types other than those mentioned above. 5 Requirements 5.1 Requirements for raw materials Raw materials to be used shall meet the requirements of relevant standards. 5.2 Sensory requirements Products shall be in accordance with those specified in Table 1. Table 1 Sensory requirements Item Requirement Color Having the color required for the considered type and no abnormal color Taste and smell Having the taste and smell required for the considered type and no peculiar smell Texture Having the textures required for the considered type, with fruit and vegetable seeds, fibers, peels and granules as well as capsule dressing allowable in background of the products and no normally visual foreign matters 5.3 Requirements for net content and allowable deviation Measures for the metrological supervision and administration of quantitatively packed commodities shall be conformed to, unless they are products sold by weight. 5.4 Specification requirements Cupuliform gel jelly shall have an inner diameter or inner maximum length of more than or equal to 3.5cm at hole; for other gel jelly, the net content shall be more than or equal to 30g or the content shall have a length of more than or equal to 6.0cm. 5.5 Physical and chemical requirements The physical and chemical indicators of products shall be in accordance with those specified in Table 2. Table 2 Physical and chemical requirements Item Indicator Fruit juice type Fruit type Fruit pulp type Milk type Other types Protein/ (g/100g) ≥ — — — 1.0 — Soluble solid matters (measured by refraction) /(g/100 g) ≥ 15.0 (gel jelly) 10.0 (suckable jelly) 5.6 Requirements for contaminant limits The contaminant limits in products shall meet the requirements of GB 2762. 5.7 Requirements for microorganism limits The microorganism limits in products shall meet the requirements of GB 19299. 5.8 Requirements for food additives and food nutritional fortification substances The application of food additives and food nutritional fortification substances in products shall meet the requirements of GB 2760 and GB 14880 respectively. 6 Test methods 6.1 Sensory characteristics Pour the content into a white porcelain dish, observe with naked eyes the color and whether there are foreign matters at a place with natural bright light, and then identify its smell and taste it. 6.2 Net content It shall be determined using the method specified in JJF 1070. 6.3 Specifications The length shall be measured with a vernier caliper with precision of 0.1mm and the net content with a scale with precision of 0.1g. 6.4 Protein It shall be determined using the method specified in GB 5009.5. 6.5 Soluble solid matters Get the gel part (with solid matters such as fruit pulp and coconut in the jelly got rid of) of the jelly product and mash it with a tissue masher or a spoon to obtain test liquid. Get a proper amount of the test liquid, and directly determine it using a saccharimeter with digital readout, or using an Abbe Refractometer as specified in GB/T 10786-2006.
Contents of GB/T 19883-2018
1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test methods 7 Inspection rules 8 Labelling, packaging, transportation and storage
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Keywords:
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