GB 17399-2016 English PDF

Delivery: 2 working-hours manually (Sales@ChineseStandard.net)
Need delivered in 3-second? USA-Site: GB 17399-2016
Get Quotation: Click GB 17399-2016 (Self-service in 1-minute)
Historical versions (Master-website): GB 17399-2016
Preview True-PDF (Reload/Scroll-down if blank)

GB 17399-2016: Hygienic standard for chewing gum
GB 17399-2016
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National Food Safety Standard - Candy
??????
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People?€?s Republic of China;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically and
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3??
1 Application Scope ... 4??
2 Terms and Definitions ... 4??
3 Technical Requirements ... 4??
Foreword
This Standard replaces GB 9678.1-2003, Hygienic Standard for Candy, and GB
17399-2003, Hygienic Standard for Chewing Gum.
Compared with GB 9678.1-2003 and GB 17399-2003, the major changes of this
Standard are as follows.
-- the standard name is changed into ?€?National Food Safety Standard ?€? Candy?€?;
-- the application scope is modified;
-- the terms and definitions are added;
-- the sensory requirements are modified;
-- the physicochemical parameters are modified;
-- the microbiological parameters are modified;
-- the requirements for the use of food nutrient supplements are added.
National Food Safety Standard - Candy
1 Application Scope
This Standard applies to candy.
2 Terms and Definitions
2.1 Candy
Sweet food which is made with sugar or sweetening agents as main ingredients and
through certain processes.
2.1.1 Gum based candy
Chewable or bubble gum candy which is made with gum base, sugar or sweetening
agents as main ingredients and through certain processes.
3 Technical Requirements
3.1 Raw material Requirements
Raw materials shall be as specified in relevant food standards and regulations.
3.2 Sensory requirements
Sensory requirements shall be as specified in Table 1.