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GB 13104-2014: National Food Safety Standard -- Sugars
GB 13104-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Sugar
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of the PRC
Table of Contents
Forward ... 3 
1 Scope ... 4 
2 Terms and Definitions ... 4 
3 Technical Requirements ... 5 
Appendix A ... 7 
Forward
This Standard replaces GB 13104-2005 Hygienic Standard for Sugars.
Compared with GB 13104-2005, this Standard mainly has the following changes.
-- Modify the standard name to be “National Food Safety Standard - Sugar”;
-- Add the terms and definitions;
-- Modify the sensory requirements;
-- Delete the microbial indicators.
National Food Safety Standard - Sugar
1 Scope
This Standard is applicable to the crude sugar, white granulated sugar, soft white
sugar, brown granulated sugar, brown sugar, cube sugar, rock sugar etc, which are
produced from cane and sweet beet as the raw materials.
2 Terms and Definitions
2.1 Crude sugar
Cane sugar crystallization, which contains molasses, is not for being edible directly, is
prepared from cane juice through the processes such as cleaning, scouring
crystallization, and centrifugation honey.
2.2 White granulated sugar
Cane sugar crystallization that takes cane and sugar beet as the raw materials, and is
prepared through the processes such as extracting sugar juice, cleaning, scouring
crystallization and centrifugation honey.
2.3 Soft white sugar
Sugar with small crystal grains, pure white color, and soft texture, which takes sugar
beet or cane as the raw materials, and is prepared through the processes such as
extracting sugar juice, cleaning, scouring crystallization, centrifugation honey, as well
as adding proper amount of invert syrup.
2.4 Brown granulated sugar
Henna or tawny honey-containing granulated sugar that takes cane as the raw
material, and is prepared through the processes such as extracting sugar juice and
cleaning.
2.5 Brown sugar
Henna or tawny sugar that takes cane as the raw material, is prepared through
processes such as extracting sugar juice, cleaning, directly boiling, and no
centrifugation honey.
2.6 Cube sugar
Appendix A
Test Method of Mites
Take 250g of sugar; put it into a 1000mL conical flask; add 20°C~25°C analytical lab
water to the two-thirds position of the flask; use clean glass rod to stir till it is fully
dissolved; supplement 20°C~25°C analytical lab water to the flask mouth, prevent it
from overflowing. Cover the flask mouth with clean glass-slide; the slide shall contact
the liquid surface; stand for about 15min; then remove and conduct microscopic
examination.