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GB/T 20882.2-2021   Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder (English Version)
Standard No.: GB/T 20882.2-2021 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 7500 words Price(USD):225.0 remind me the price change

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Implemented on:2022-7-1 Delivery: via email in 1 business day
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Standard No.: GB/T 20882.2-2021
English Name: Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder
Chinese Name: 淀粉糖质量要求 第2部分:葡萄糖浆(粉)
Chinese Classification: X31    Sugar refining
Professional Classification: GB    National Standard
ICS Classification: 67.180.20 67.180.20    Starch and derived products 67.180.20
Issued by: SAMR; SAC
Issued on: 2021-12-31
Implemented on: 2022-7-1
Status: valid
Superseding:GB/T 20885-2007 Glucose Syrup
Language: English
File Format: PDF
Word Count: 7500 words
Price(USD): 225.0
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 document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization—Part 1: Rules for the structure and drafting of standardizing documents. This document is one of the series standards of Quality requirements for starch sugar. The following parts have been published of the series of standards: ——GB/T 20880 Edible dextrose; ——GB/T 20882.2 Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder; ——GB/T 20882.3 Quality requirements for starch sugar—Part 3: Crystalline fructose and solid fructose-glucose; ——GB/T 20882.4 Quality requirements for starch sugar—Part 4: High fructose syrup; ——GB/T 20882.6 Quality requirements for starch sugar—Part 6: Maltodextrin. This standard replaces GB/T 20885-2007 Glucose syrup. The following main technical changes have been made with respect to GB/T 20885-2007: ——The terms and definitions are modified (see 3.1 hereof; 3.1 of Edition 2007); ——The solid product classifications, requirements and corresponding test methods are added (see 4.1, Clause 5, 6.3, 6.5, 6.6 and 6.8 hereof); ——The "transmittance" in physical and chemical requirements is modified to "light transmittance" (see 5.2 hereof, 5.2 of Edition 2007); ——The physical and chemical requirements and test methods of protein and sugar boiling temperature are deleted (see 6.6 and 6.7 of Edition 2007); ——The physical and chemical requirements of DE value, pH and sulfuric acid ash are modified (see 5.2 hereof, 5.2 of Edition 2007); ——The test method for dry matter (solids) is modified (see 6.4 hereof, 6.2 of Edition 2007). Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights. This document was proposed by and is under the jurisdiction of National Technical Committee on Food Industry of Standardization Administration of China (SAC/TC 64). The previous editions of this document are as follows: ——This standard was firstly issued in 2007 as GB/T 20885-2007; ——This edition is the first revision.   Introduction With the rapid development of food fermentation industry, the types of starch sugar are diversified, the product quality is improved to a new level, and the industry has made great progress from technology to category. GB/T 20882 Quality requirements for starch sugar is the standardization and normalization of product quality and test methods for starch sugar, and is the basic work to standardize the industrial order of starch sugar and its related products and promote industrial development. GB/T 20882 consists of the following seven parts under the general title Quality requirements for starch sugar: ——Part 1: Edible dextrose; ——Part 2: Glucose syrup and glucose syrup powder; ——Part 3: Crystalline fructose and solid fructose-glucose; ——Part 4: High fructose syrup; ——Part 5: Maltose; ——Part 6: Maltodextrin; ——Part 7: Trehalose. Quality requirements for starch sugar— Part 2: Glucose syrup and glucose syrup powder 1 Scope This document specifies quality requirements for glucose syrup and glucose syrup powder, 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 glucose syrup and glucose syrup powder. 2 Normative references The following documents contain provisions which, through reference in this text, constitute provisions 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/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 5009.3-2016 National food safety standard—Determination of moisture in foods 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 glucose syrup mixed syrup containing glucose, which is prepared from starch or starch-based by hydrolyzing and refining with holoenzyme method, acid method, enzymatic-acid method or acid-enzymatic method Note: Glucose syrup obtained from corn starch can also be called corn syrup.   3.2 glucose syrup powder dried glucose syrup corn syrup solid solid product prepared by drying glucose syrup Note: Dried glucose syrup obtained from corn starch can also be called solid corn syrup. 4 Product classification 4.1 According to its form, the product is classified into glucose syrup and glucose syrup powder. 4.2 Glucose syrup is classified into low DE glucose syrup, medium DE glucose syrup and high DE glucose syrup according to dextrose equivalent (DE) value. 5 Requirements 5.1 Sensory requirements The requirements specified in Table 1 shall be met. Table 1 Sensory requirements Item Requirement Glucose syrups Glucose syrup powder State a Viscous transparent liquid with no visible impurities No shaped powder and visible impurities Color and luster Colorless or yellowish White or slightly yellowish Odor Peculiar smell of glucose syrup Peculiar smell of glucose syrup powder Taste Soft sweet taste, no peculiar smell a Liquid products are allowed to crystallize and precipitate 5.2 Physical and chemical requirements The requirements specified in Table 2 shall be met.
Foreword i Introduction iii 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test method 7 Inspection rules 8 Marking, packaging, transportation and storage Annex A (Informative) Determination of sugar boiling temperature
Referred in GB/T 20882.2-2021:
*GB/T 191-2008 Packaging - Pictorial Marking for Handling of Goods
*GB/T 601-2016 Chemical Reagent - Preparations of Standard Volumetric Solutions
*GB/T 602-2002 Chemical Reagent – Preparations of Standard Solutions for Impurity
*GB/T 603-2002 Chemical Reagent – Preparations of Reagent Solution for Use in Tes
*GB 5009.3-2016 National Food Safety Standard - Determination of Moisture Content in Foods
*GB/T 6682-2008 Water for analytical laboratory use - Specification and test methods
*GB 3565-2005 Safety requirements for bicycles
*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 2763-2021 National Food Safety Standard-Maximum Residue Limits for Pesticides in Food
*GB/T 22849-2014 Knitted T-shirt
*GB 4943.1-2011 Information technology equipment -Safety - Part 1: General requirements
*GB/T 95-2002 Plain washers - Product grade C
*GB/T 35590-2017 Information technology―General specification for portable digital equipments used power bank
*GB/T 2662-2008 Cotton wadded clothes
*GB/T 2662-2017 Clothes with fillings
*GB/T 14048.5-2017 Low-voltage switchgear and controlgear-Part 5-1:Control circuit devices and switching element-Electromechanical control circuit devices
*GB/T 18455-2022 Packaging recycling marking
*GB/T 2664-2009 Mens suits and coats
*GB/T 14272-2011 Down Garments
*GB/T 14272-2021 Down garments
*GB 4706.1-2005 Household and Similar Electrical Appliances – Safety - Part 1: General Requirements
*GB 4806.7-2016 National Food Safety Standard - Food Contact Plastic Materials and Articles
*GB 18401-2003 National General Safety Technical Code for Textile Products
*GB 18401-2010 National general safety technical code for textile products
GB/T 20882.2-2021 is referred in:
*GB/T 20882.3-2021 Quality requirements for starch sugar—Part 3:Crystalline fructose and solid fructose-glucose
*NB/T 33003-2010 Communication protocols between off-board charger monitoring unit and battery management system for electric vehicle
*YY/T 0586-2005 Medical polymer products - Test methods of radiopacity
*YY/T 0586-2016 Medical polymer products - X-ray permeability test method
*FZ/T 01031-1993 Knitted fabric and elastic woven fabric —Measurement on strength and expansion of joints —Sampling and expansion method
*FZ/T 01031-2016 Knitted fabric and elastic woven fabric-Determination of maximum force to seam rupture and elongation -Grab method
*JT/T 690-2007 Test method for photometric characteristics of retroreflectors
*JT/T 690-2022 Test method for photometric characteristics of retroreflectors
*GB 226-1991 Etch test for macrostructure and defect of steels
*GB/T 10125-1997 Corrosion tests in artificial atmospheres-Salt spray tests
*GB/T 10125-2012 Corrosion tests in artificial atmospheres—Salt spray tests
*GB/T 3730.1-1988 Motor vehicles and trailers-Types-Terms and definitions
Code of China
Standard
GB/T 20882.2-2021  Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder (English Version)
Standard No.GB/T 20882.2-2021
Statusvalid
LanguageEnglish
File FormatPDF
Word Count7500 words
Price(USD)225.0
Implemented on2022-7-1
Deliveryvia email in 1 business day
Detail of GB/T 20882.2-2021
Standard No.
GB/T 20882.2-2021
English Name
Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder
Chinese Name
淀粉糖质量要求 第2部分:葡萄糖浆(粉)
Chinese Classification
X31
Professional Classification
GB
ICS Classification
Issued by
SAMR; SAC
Issued on
2021-12-31
Implemented on
2022-7-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
GB/T 20885-2007 Glucose Syrup
Language
English
File Format
PDF
Word Count
7500 words
Price(USD)
225.0
Keywords
GB/T 20882.2-2021, GB 20882.2-2021, GBT 20882.2-2021, GB/T20882.2-2021, GB/T 20882.2, GB/T20882.2, GB20882.2-2021, GB 20882.2, GB20882.2, GBT20882.2-2021, GBT 20882.2, GBT20882.2
Introduction of GB/T 20882.2-2021
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 document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization—Part 1: Rules for the structure and drafting of standardizing documents. This document is one of the series standards of Quality requirements for starch sugar. The following parts have been published of the series of standards: ——GB/T 20880 Edible dextrose; ——GB/T 20882.2 Quality requirements for starch sugar—Part 2: Glucose syrup and glucose syrup powder; ——GB/T 20882.3 Quality requirements for starch sugar—Part 3: Crystalline fructose and solid fructose-glucose; ——GB/T 20882.4 Quality requirements for starch sugar—Part 4: High fructose syrup; ——GB/T 20882.6 Quality requirements for starch sugar—Part 6: Maltodextrin. This standard replaces GB/T 20885-2007 Glucose syrup. The following main technical changes have been made with respect to GB/T 20885-2007: ——The terms and definitions are modified (see 3.1 hereof; 3.1 of Edition 2007); ——The solid product classifications, requirements and corresponding test methods are added (see 4.1, Clause 5, 6.3, 6.5, 6.6 and 6.8 hereof); ——The "transmittance" in physical and chemical requirements is modified to "light transmittance" (see 5.2 hereof, 5.2 of Edition 2007); ——The physical and chemical requirements and test methods of protein and sugar boiling temperature are deleted (see 6.6 and 6.7 of Edition 2007); ——The physical and chemical requirements of DE value, pH and sulfuric acid ash are modified (see 5.2 hereof, 5.2 of Edition 2007); ——The test method for dry matter (solids) is modified (see 6.4 hereof, 6.2 of Edition 2007). Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights. This document was proposed by and is under the jurisdiction of National Technical Committee on Food Industry of Standardization Administration of China (SAC/TC 64). The previous editions of this document are as follows: ——This standard was firstly issued in 2007 as GB/T 20885-2007; ——This edition is the first revision.   Introduction With the rapid development of food fermentation industry, the types of starch sugar are diversified, the product quality is improved to a new level, and the industry has made great progress from technology to category. GB/T 20882 Quality requirements for starch sugar is the standardization and normalization of product quality and test methods for starch sugar, and is the basic work to standardize the industrial order of starch sugar and its related products and promote industrial development. GB/T 20882 consists of the following seven parts under the general title Quality requirements for starch sugar: ——Part 1: Edible dextrose; ——Part 2: Glucose syrup and glucose syrup powder; ——Part 3: Crystalline fructose and solid fructose-glucose; ——Part 4: High fructose syrup; ——Part 5: Maltose; ——Part 6: Maltodextrin; ——Part 7: Trehalose. Quality requirements for starch sugar— Part 2: Glucose syrup and glucose syrup powder 1 Scope This document specifies quality requirements for glucose syrup and glucose syrup powder, 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 glucose syrup and glucose syrup powder. 2 Normative references The following documents contain provisions which, through reference in this text, constitute provisions 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/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 5009.3-2016 National food safety standard—Determination of moisture in foods 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 glucose syrup mixed syrup containing glucose, which is prepared from starch or starch-based by hydrolyzing and refining with holoenzyme method, acid method, enzymatic-acid method or acid-enzymatic method Note: Glucose syrup obtained from corn starch can also be called corn syrup.   3.2 glucose syrup powder dried glucose syrup corn syrup solid solid product prepared by drying glucose syrup Note: Dried glucose syrup obtained from corn starch can also be called solid corn syrup. 4 Product classification 4.1 According to its form, the product is classified into glucose syrup and glucose syrup powder. 4.2 Glucose syrup is classified into low DE glucose syrup, medium DE glucose syrup and high DE glucose syrup according to dextrose equivalent (DE) value. 5 Requirements 5.1 Sensory requirements The requirements specified in Table 1 shall be met. Table 1 Sensory requirements Item Requirement Glucose syrups Glucose syrup powder State a Viscous transparent liquid with no visible impurities No shaped powder and visible impurities Color and luster Colorless or yellowish White or slightly yellowish Odor Peculiar smell of glucose syrup Peculiar smell of glucose syrup powder Taste Soft sweet taste, no peculiar smell a Liquid products are allowed to crystallize and precipitate 5.2 Physical and chemical requirements The requirements specified in Table 2 shall be met.
Contents of GB/T 20882.2-2021
Foreword i Introduction iii 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test method 7 Inspection rules 8 Marking, packaging, transportation and storage Annex A (Informative) Determination of sugar boiling temperature
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Keywords:
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