Foreword
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 under 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 document replaces GB/T 26762-2011 Crystalline fructose and solid fructose-glucose. In addition to structural adjustments and editorial, the following main technical changes have been made with respect to GB/T 26762-2011:
——The terms and definitions are modified (see Clause 3 hereof; Clause 3 of Edition 2011);
——The sensory requirements for solid fructose-glucose are modified (see 4.1 hereof; 4.1 of Edition 2011);
——The physical and chemical indexes of powdered solid fructose-glucose are deleted (see 4.2 of Edition 2011);
——The physical and chemical indexes of acidity are deleted (see 4.2 of Edition 2011);
——The physical and chemical indexes and inspection methods of pH are added (see 4.2 and 5.6 hereof);
——The sampling methods of optical rotation method are modified and precision requirements are added (see 5.3.2.3 and 5.3.2.6 hereof, 5.2.2.4 of Edition 2011);
——The inspection methods of drying loss are modified (see 5.5 hereof; 5.3 of Edition 2011);
——The physical and chemical indexes and inspection methods of 5-hydroxymethylfurfural are modified (see 4.2 and 5.7 hereof; 4.2 and 5.5 of Edition 2011);
——The sampling requirements are modified (see 6.2 hereof; 6.2 of Edition 2011);
——The inspection requirements for acidity, sulphated ash, chromaticity, chloride and impurities insoluble in water in the end-of-manufacturing inspection items are deleted, and the inspection requirements for pH value are added (see 6.3.2 hereof, 6.3.2 of Edition 2011).
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:
——It was firstly issued as GB/T 26762-2011 in 2011;
——This 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. The development of GB/T 20882 Quality requirements for starch sugar is for 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 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 3: Crystalline fructose and solid fructose-glucose
1 Scope
This document specifies the quality requirements including terms and definitions, technical requirements, test methods, inspection rules, as well as marking, packaging, transportation and storage of crystalline fructose and solid fructose-glucose.
This document is applicable to the production, inspection and marketing of crystalline fructose and solid fructose-glucose.
2 Normative references
The following documents contain requirements 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
GB/T 20880 Edible dextrose;
GB/T 20882.2 Quality requirements for starch sugar - Part 2: Glucose syrup and glucose syrup powder;
GB/T 20882.4 Quality requirements for starch sugar - Part 4: High fructose syrup;
GB/T 20882.6 Quality requirements for starch sugar - Part 6: Maltodextrin.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
crystalline fructose
monosaccharide product of glucose produced by starch hydrolysis through isomerism, separation, purification and crystallization, or fructose monosaccharide product produced by sucrose hydrolysis to produce fructose and glucose through separation, purification and crystallization
3.2
solid fructose-glucose
product made by mixing crystalline fructose and crystalline glucose according to a certain proportion
4 Technical requirements
4.1 Sensory requirements
Those specified in Table 1 shall apply.
Table 1 Sensory requirements
Item Requirements
Crystalline fructose Solid fructose-glucose
Appearance White crystal or crystalline powder White solid powder
Odor Having the peculiar odor of the product
4.2 Physical and chemical requirements
Those specified in Table 2 shall apply.
Table 2 Physical and chemical requirements
Item Requirements
Crystalline fructose Solid fructose-glucose
Fructose (dry basis ratio)/% ≥ 99.0 42
Fructose + glucose (dry basis ratio)/% ≥ - 99.0
Drying loss/% ≤ 0.5 6.0
pH value 4.0~7.0
5-hydroxymethylfurfural (in absorbance) ≤ 0.32
Sulphated ash/% ≤ 0.05
Chromaticity/RBU ≤ - 50
Chloride/% ≤ 0.01
Insoluble particulate matter/(mg/kg) ≤ 20
Foreword i
Introduction iii
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
6 Inspection rules
7 Marking, packaging, transportation and storage
Foreword
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 under 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 document replaces GB/T 26762-2011 Crystalline fructose and solid fructose-glucose. In addition to structural adjustments and editorial, the following main technical changes have been made with respect to GB/T 26762-2011:
——The terms and definitions are modified (see Clause 3 hereof; Clause 3 of Edition 2011);
——The sensory requirements for solid fructose-glucose are modified (see 4.1 hereof; 4.1 of Edition 2011);
——The physical and chemical indexes of powdered solid fructose-glucose are deleted (see 4.2 of Edition 2011);
——The physical and chemical indexes of acidity are deleted (see 4.2 of Edition 2011);
——The physical and chemical indexes and inspection methods of pH are added (see 4.2 and 5.6 hereof);
——The sampling methods of optical rotation method are modified and precision requirements are added (see 5.3.2.3 and 5.3.2.6 hereof, 5.2.2.4 of Edition 2011);
——The inspection methods of drying loss are modified (see 5.5 hereof; 5.3 of Edition 2011);
——The physical and chemical indexes and inspection methods of 5-hydroxymethylfurfural are modified (see 4.2 and 5.7 hereof; 4.2 and 5.5 of Edition 2011);
——The sampling requirements are modified (see 6.2 hereof; 6.2 of Edition 2011);
——The inspection requirements for acidity, sulphated ash, chromaticity, chloride and impurities insoluble in water in the end-of-manufacturing inspection items are deleted, and the inspection requirements for pH value are added (see 6.3.2 hereof, 6.3.2 of Edition 2011).
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:
——It was firstly issued as GB/T 26762-2011 in 2011;
——This 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. The development of GB/T 20882 Quality requirements for starch sugar is for 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 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 3: Crystalline fructose and solid fructose-glucose
1 Scope
This document specifies the quality requirements including terms and definitions, technical requirements, test methods, inspection rules, as well as marking, packaging, transportation and storage of crystalline fructose and solid fructose-glucose.
This document is applicable to the production, inspection and marketing of crystalline fructose and solid fructose-glucose.
2 Normative references
The following documents contain requirements 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
GB/T 20880 Edible dextrose;
GB/T 20882.2 Quality requirements for starch sugar - Part 2: Glucose syrup and glucose syrup powder;
GB/T 20882.4 Quality requirements for starch sugar - Part 4: High fructose syrup;
GB/T 20882.6 Quality requirements for starch sugar - Part 6: Maltodextrin.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
crystalline fructose
monosaccharide product of glucose produced by starch hydrolysis through isomerism, separation, purification and crystallization, or fructose monosaccharide product produced by sucrose hydrolysis to produce fructose and glucose through separation, purification and crystallization
3.2
solid fructose-glucose
product made by mixing crystalline fructose and crystalline glucose according to a certain proportion
4 Technical requirements
4.1 Sensory requirements
Those specified in Table 1 shall apply.
Table 1 Sensory requirements
Item Requirements
Crystalline fructose Solid fructose-glucose
Appearance White crystal or crystalline powder White solid powder
Odor Having the peculiar odor of the product
4.2 Physical and chemical requirements
Those specified in Table 2 shall apply.
Table 2 Physical and chemical requirements
Item Requirements
Crystalline fructose Solid fructose-glucose
Fructose (dry basis ratio)/% ≥ 99.0 42
Fructose + glucose (dry basis ratio)/% ≥ - 99.0
Drying loss/% ≤ 0.5 6.0
pH value 4.0~7.0
5-hydroxymethylfurfural (in absorbance) ≤ 0.32
Sulphated ash/% ≤ 0.05
Chromaticity/RBU ≤ - 50
Chloride/% ≤ 0.01
Insoluble particulate matter/(mg/kg) ≤ 20
Contents of GB/T 20882.3-2021
Foreword i
Introduction iii
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
6 Inspection rules
7 Marking, packaging, transportation and storage
