Detail of GB/T 20882.2-2021

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