T/GDBIHQDA 0005-2024 White refined sugar (refined type)

Scope

Main technical content: 1. **Grading**: White sugar is classified into refined, superior, and first-grade grades according to physicochemical requirements. 2. **Sensory requirements**: The crystals should be uniform, with at least 80% of them falling within the following size ranges: - Coarse crystals: 0.80 mm to 2.50 mm; - Large crystals: 0.63 mm to 1.60 mm; - Medium crystals: 0.45 mm to 1.25 mm; - Small crystals: 0.28 mm to 0.80 mm; - Fine crystals: 0.14 mm to 0.45 mm. The crystals or their aqueous solution should be sweet with no off-flavors. The appearance of the sugar product should be dry, loose, white, and glossy, with no more than 12 black spots per square meter of surface area that are greater than 0.2 mm in length. 3. **Physicochemical requirements**: The values should comply with Table 1. **Table 1** **Item** **Indicators** **Refined** **Superior** **First-grade** Sucrose content (g/100g) ≥ 99.8 ≥ 99.7 ≥ 99.6 Reducing sugar content (g/100g) ≤ 0.03 ≤ 0.04 ≤ 0.10 Electrical conductivity (g/100g) ≤ 0.02 ≤ 0.04 ≤ 0.10 Drying loss (g/100g) ≤ 0.05 ≤ 0.06 ≤ 0.07 Color value (IU) ≤ 25 ≤ 50 ≤ 130 Turbidity (MAU) ≤ 30 ≤ 80 ≤ 160 Water-insoluble impurities (mg/kg) ≤ 10 ≤ 20 ≤ 30 4. **Food safety requirements**: They should comply with GB 13104 standards. --- **Key points**: - The classification of white sugar into refined, superior, and first-grade grades is based on physicochemical requirements. - The sensory requirements specify the size range of crystals and their appearance. - The physicochemical requirements include sucrose content, reducing sugar content, electrical conductivity, drying loss, color value, turbidity, and water-insoluble impurities. - Food safety requirements refer to GB 13104 standards.

Development Information

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