T/XDBX 008-2023 Active

Main Technical Content: 4.1 Product Quality Requirements: The product shall be free from mold, rot, or insect infestation. The sensory requirements shall comply with Table 1. **Table 1: Sensory Requirements** **Item** **Requirements** **Testing Methods** **Color** The product should have the appropriate color. Take a suitable sample and place it on a white ceramic plate. Observe its color, texture, and impurities under natural lighting. **Smell** The product should have the appropriate aroma and taste. Taste it according to its intended use. **Taste and Smell** The product should have the appropriate aroma and taste, without mold or off-flavors. **Texture** The product should have the appropriate appearance and texture, without mold or foreign impurities. **Physical and Chemical Requirements** They shall comply with Table 2. **Table 2: Physical and Chemical Requirements** **Item** **Limit** **Based on** Water content (%) ≤ 20% Lead (as Pb) ≤ 0.8 mg/kg Sulfur dioxide residue (as SO2) ≤ 0.2 mg/kg GB 2762-2022 Sugar cane raw materials should be fresh, with normal appearance, free from insect infestation, mold, or decay. The use of food additives shall comply with GB 2760 regulations. The maximum residue limits of pesticides shall comply with GB 2763 regulations. The net content shall comply with the provisions of the "Measures for the Supervision and Administration of Quantitative Packaged Commodities". The product shall come from enterprises with food production licenses. 4.2 Packaging 4.2.1 Pre-packaging processing shall meet the requirements of 4.1. 4.2.2 Packaging materials 4.2.2.1 Packaging materials such as cardboard boxes and plastic bags shall be robust, clean, moisture-resistant, and meet food safety and hygiene requirements. Plastic bags shall comply with GB 4806.7, and cardboard boxes shall comply with GB/T 6543. 4.2.2.2 Printing inks or adhesives used in labels and seals shall be non-toxic. 4