Summary: In March, the draft of the Industry Standard for Liquid Sugar was issued to solicit public opinion.
On 13 March, the National Technical Committee on Sugar Production of Standardisation Administration of China issued the draft of the Industry Standard for Liquid Sugar to solicit public opinion.
Scope
The Standard is applicable to the production, inspection and sale of liquid sugar that is directly or indirectly processed or converted from sugarcane, sugar beet or raw sugar. The Standard stipulates the sensory, physical and chemical specifications, product classification, analytical methods, inspection rules, labels as well as packaging, transportation and storage.
Classification
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Liquid sugar is divided into two types according to its composition: pure sucrose syrup and inverted syrup.
-
According to the content of dry matter (solid matter), pure sucrose syrup can be divided into two types: pure sucrose syrup with a low concentration and pure sucrose syrup with a high concentration.
-
Invert syrup can be divided into three types according to the content of reducing sugar: low inverted syrup, medium inverted syrup and high inverted syrup.
Sensory requirements
-
Colour: Colourless to golden yellow
-
Taste and smell: Mild sweet taste, no odour and no peculiar smell
-
State: Transparent and clear liquid without precipitates
-
Impurities: No impurities visible to the naked eye
Table Pure sucrose syrup with a high concentration
|
Item
|
Premium grade
|
Fine grade
|
Grade-I
|
Grade-II
|
|
Dry matter (solid), %
|
≥
|
65
|
|
Total sugar in dry matter (sucrose + reducing sugar), g/100g
|
≥
|
99.7
|
99.5
|
99.3
|
99
|
|
Reducing sugar in dry matter, g/100g
|
≤
|
0.5
|
1
|
1.5
|
2
|
|
Ash, %
|
≤
|
0.16
|
|
Colour, IU
|
≤
|
30
|
50
|
100
|
300
|
|
pH
|
|
5.0–8.6
|
Source: Industry Standard for Liquid Sugar (Draft for Comment)
Table Pure sucrose syrup with a low concentration
|
Item
|
Index
|
|
Dry matter (solid), %
|
|
40–<65
|
|
Total sugar in dry matter (sucrose + reducing sugar), g/100g
|
≥
|
99
|
|
Reducing sugar in dry matter, g/100g
|
≤
|
2
|
|
Ash, %
|
≤
|
0.16
|
|
Colour, IU
|
≤
|
300
|
|
pH
|
|
5.0–8.6
|
Source: Industry Standard for Liquid Sugar (Draft for Comment)
Table Inverted syrup
|
Item
|
Low inverted syrup
|
Medium inverted syrup
|
High inverted syrup
|
|
Dry matter (solid), %
|
≥
|
65
|
65
|
70
|
|
Total sugar in dry matter (sucrose + reducing sugar), g/100g
|
≥
|
95
|
|
Reducing sugar in dry matter, g/100g
|
|
>2.0–30.0
|
>30.0–60.0
|
>60.0
|
|
Ash, %
|
≤
|
0.2
|
|
Colour, IU
|
≤
|
1,000
|
|
pH
|
|
4.0–7.0
|
Source: Industry Standard for Liquid Sugar (Draft for Comment)
Table Microorganism limit
|
Item
|
Limit
|
|
Total number of bacterial colonies, CFU/g
|
≤
|
500
|
|
Coliform bacteria, MPN/g
|
≤
|
0.3
|
|
Mould, CFU/g
|
≤
|
25
|
|
Yeast, CFU/g
|
≤
|
10
|
Source: Industry Standard for Liquid Sugar (Draft for Comment)
Source:CCM
More information can be found at CCM Sweeteners China Monthly Report.
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