T/XDBX 004-2023 Sugar Brown Network Sales Standards

Scope

Main Technical Content: **Requirement 4.1**: The product quality requirements are divided into three grades: Superior, First-Class, and Second-Class. The product must meet the requirements of GB 13104 and GB/T 35885, and the sensory requirements should comply with Table 1. **Table 1: Sensory Requirements** **Item** **Requirements** **Test Method** **Color**: Natural, with a golden-yellow or reddish-brown hue, without obvious black residue or impurities. Take a suitable sample in a white ceramic dish and observe its color and state under natural light. **Odor**: Smell the sample, rinse with warm water, and taste it. **Flavor**: The sugar sample or its aqueous solution should taste sweet, with the aroma of brown sugar and caramel, without a burnt taste or off-flavors. **Physical Form**: The product should be in the expected state, with no deliquescence or impurities visible to the naked eye. **Chemical Requirements**: Comply with Table 2. **Table 2: Chemical Requirements** **Item** **Standard** **Superior Grade** **First-Class Grade** **Second-Class Grade** **Total Sugar (Sucrose + Reducing Sugar)** ≥ 90.0 ≥ 85.0 ≥ 83.0 **Dry Matter Loss** ≤ 4.0 ≤ 4.5 ≤ 4.8 **Water-Insoluble Impurities** ≤ 150.0 ≤ 250.0 ≤ 350.0 **Pollutant Limits**: Comply with GB 2762. **Food Additives**: Comply with relevant standards and regulations. The types and amounts of food additives should meet the requirements of GB 2760. **Mites**: No detectable mites. **Net Content**: Comply with the "Measures for Supervision and Administration of Quantitative Packaged Commodities". **Product Sourcing**: The product must come from a food production enterprise with a valid license. **4.2 Packaging**: **4.2.1 Pre-packaging Inspection**: Conduct inspection according to the requirements of 4.1. **4.2.2 Packaging Materials**: - Packaging containers and materials must comply with relevant hygiene standards and regulations. - Packaging

Development Information

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