GB/T 35884-2018 (English Version)

Standard No.: GB/T 35884-2018
Language: Chinese, Available in English version
Release Date: 2018
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 35884-2018

Scope: This standard specifies the technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of brown sugar. This standard applies to brown sugar produced with sugar cane, beet or raw sugar as direct or indirect raw materials.

Introduction

In-depth interpretation of the National Standard of the People's Republic of China GB/T 35884-2018 Brown Sugar Technical Requirements and Test Methods

1. Overview of the standard and scope of application

This standard GB/T 35884-2018 Brown Sugar specifies the technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of brown sugar. It is applicable to brown sugar produced with sugarcane, beet or raw sugar as direct or indirect raw materials.

2. Technical requirements

2.1 Classification

Browse sugar is divided into two grades, primary and secondary, according to the physical and chemical requirements.

2.2 Sensory requirements

Browse sugar is brownish red or yellowish brown, sweet with a slight molasses flavor, and the number of black spots greater than 0.2 mm per square meter of surface area shall not exceed 15.

2.3 Physical and chemical requirements

Items	Indicators
Items	First level	Second level
Total sugar (sucrose + reducing sugar)/(g/100 g) ≥	92.5	90.0
Loss on drying/(g/100 g)	3.50	-
Insoluble impurities in water/(mg/kg)	100	150

2.4 Food safety requirements

Should comply with the provisions of GB13104.

3. Raw materials and production requirements

3.1 Raw materials requirements

Sugar cane: Should comply with the provisions of GB/T 10498.
Beet: Should comply with the provisions of GB/T 10496.
Raw sugar: Should comply with the provisions of GB/T 15108.

3.2 Quantitative packaging requirements

The net content shall comply with the provisions of the "Measurement and Supervision of Quantitative Packaging Commodities".

4. Test methods

4.1 Determination of sensory and physical and chemical indicators

The determination shall be carried out according to the method specified in QB/T 2343.2, including the determination of total sugar content, drying loss and water-insoluble impurities.

4.2 Food safety testing

The food safety indicators shall be determined according to the method specified in GB 13104.

4.3 Net content measurement

The net content shall be measured according to the method specified in JJF1070 Rules for the measurement and inspection of net content of quantitative packaging commodities.

5. Inspection rules

5.1 Type inspection

Each separated can of sugar paste is numbered, and samples of about 3kg are collected continuously for testing.
The inspection items include physical and chemical indicators such as total sugar content, drying loss and water-insoluble impurities.
If any one of them is unqualified, it will be treated as the actual grade; if it does not reach the second-level brown sugar index, it will be treated as a substandard product.

5.2 Delivery inspection

Each delivery is an inspection batch, and each batch should be accompanied by a qualified inspection report from the manufacturer.
The sampling volume shall not be less than 2kg, and the packaging, storage and transportation marks shall be checked in accordance with GB/T 191.

5.3 Judgment rules

If one of the indicators in the inspection results is unqualified, the batch of products will be considered as substandard products. If the biological indicators in the food safety requirements are unqualified, the product will be directly judged as unqualified.

6. Labeling, packaging, transportation and storage

6.1 Labeling requirements

The label should comply with the provisions of GB 7718, and it is recommended to mark the shelf life.
The packaging, storage and transportation signs should comply with the provisions of GB/T 191.

6.2 Packaging requirements

The packaging containers and materials should comply with the corresponding hygiene standards and relevant regulations, and the product packaging should be tight and without damage.

6.3 Transportation and storage requirements

Sugar transportation tools and sugar silos should be clean and dry to avoid mixing with other harmful and toxic substances.
The relative humidity of the air in the storage environment should be kept below 70%, and the temperature should not exceed 38°C.

7. Implementation Suggestions

7.1 Raw Material Management

Enterprises should select sugarcane, beet or raw sugar in strict accordance with the raw material standards to ensure that the quality of raw materials meets the requirements of GB/T 10498, GB/T 10496 and GB/T 15108.

7.2 Production Process Control

During the production process, the color, odor and impurity content of brown sugar should be strictly monitored.
Regularly check the drying loss and water-insoluble impurity indicators to ensure that they meet the physical and chemical requirements.

7.3 Packaging and Transportation Management

The packaging materials should be moisture-proof and anti-oxidation materials, and ensure that they are tightly sealed. Avoid high temperature and high humidity environments during transportation to prevent brown sugar from getting damp and deteriorating.

GB/T 35884-2018 Referenced Document

GB 13104 National Food Safety Standard Sugar
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
GB/T 10496 Sugar beet
GB/T 10498 sugar cane
GB/T 191 Packaging.Pictorial marking for handling of goods
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
QB/T 2343.2 Testing method for brown granulated sugar

GB/T 35884-2018 history

2018 GB/T 35884-2018 Brown granulated sugar