Detection of other physicochemical parameters in edible glucose/food

This standard specifies the terms and definitions, product classification, requirements, test methods, inspection rules, marking, packaging, transportation, and storage of edible glucose. This standard is applicable to the production, inspection, and sales of edible glucose

The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB/T191 Packaging, Storage and Transportation Graphical Symbols GB/T 601 Preparation of Standard Titration Solutions for Chemical Reagents GB/T 602 Preparation of Standard Solutions for Impurities Determination GB/T 603 Preparation of Preparations and Products Used in Chemical Reagent Test Methods GB/T 5009.3-2016 National Food Safety Standard - Determination of Water Content in Food GB/P>

GB/T 6682 Specification and Test Methods for Analytical Laboratory Water GB 7718 National Food Safety Standard: General Principles for Labeling of Prepackaged Food

GB 15203 National Food Safety Standard Starch Sugar GB 28050 National Food Safety Standard General Principles for Nutrition Labeling of Prepackaged Food 3 Terms and Definitions The following terms and definitions apply to this document

3.1 Water glucose is a product made by using starch or starch as raw material, liquefying and saccharifying the glucose solution obtained, and then refining, concentrating, and cooling the product to produce a product containing one product water.

3.2 Anhydrous glucose is a product made by using starch or starch as raw material, liquefying and saccharifying the glucose solution obtained, and then refining, concentrating, and evaporating the product. Product classification is divided into anhydrous glucose (C6H12O6.) and glucose monohydrate (C6H12O6. H2O) according to production process

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