QB/T 4791-2015 English PDF (QBT4791-2015)

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QB/T 4791-2015: Creamer
QB/T 4791-2015
LIGHT INDUSTRY STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
ICS 67.160.20
Classification No.: X 51
Record No.: 49705-2015
Creamer
植脂末
ISSUED ON: APRIL 30, 2015
IMPLEMENTED ON: OCTOBER 01, 2015
Issued by: Ministry of Industry and Information Technology of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 5
4 Requirements ... 5
5 Test Methods ... 6
6 Inspection Rules ... 8
7 Mark, Package, Transportation and Storage ... 9
Appendix A (Normative) Determination of Surface Oil-Fat-Content ... 10
Foreword
This Standard was drafted as per the rules specified in GB/T 1.1-2009.
This Standard was proposed by China Light Industry Council.
This Standard shall be under the jurisdiction of National Technical Committee for
Standardization of Beverage (SAC/TC 472).
Drafting organizations of this Standard: Technical Working Committee of China
Beverage Industry Association; Beijing Beida Mingde Technology Development Co.,
Ltd.; Suzhou Jiahe Foods Industry Co., Ltd.; Wuxi Super Food Technology Co., Ltd.;
Nestle (China) Ltd.; Hubei Xiangyuan Food Co., Ltd.; Fujian Jumbo Grand Food Co.,
Ltd.; Shandong Dashu Biological Engineering Technology Co., Ltd.; and Jiangxi
Weierbao Food Biology Co., Ltd.
Chief drafting staffs of this Standard: Wang Qi, Kang Xiaobin, Zhang Dongbai, Liu
Xinrong, Xiong Wenke, Jia Xiaolu, Li Sheng, Shen Fupeng, Xue Bing, and Xie
Chuanhua.
Creamer
1 Scope
This Standard specifies the terms and definitions, requirements, test methods,
inspection rules, mark, package, transportation and storage of creamer.
This Standard is applicable to the creamers that play a role in whitening and improving
the taste of beverages.
2 Normative References
The following documents are essential to the application of this document. For the
dated documents, only the versions with the dates indicated are applicable to this
document; for the undated documents, only the latest version (including all the
amendments) are applicable to this document.
GB 2716 Hygienic Standard for Edible Vegetable Oil
GB 2760 National Food Safety Standard - Standards for Uses of Food Additives
GB 4789.2 National Food Safety Standard - Microbiological Examination of Food:
Aerobic Plate Count
GB 4789.3 National Food Safety Standard - Microbiological Examination of Food:
Detection of Coliform Bacteria
GB 5009.3 National Food Safety Standard – Determination of Moisture in Foods
GB/T 5009.6-2003 Determination of Fat in Foods
GB/T 5009.37-2003 Method for Analysis of Hygienic Standard of Edible Oils
GB 7718 National Food Safety Standard - Standard for Nutrition Labelling of
Prepackaged Foods
GB 14880 National Food Safety Standard for the Use of Nutritional Fortification
Substances in Foods
GB 17402 Hygienic Standard for Edible Hydrogenated Oil
GB 28050 National Food Safety Standard - Nutrition Label Standards of Pre-
packaged Food
3 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
3.1 Creamer
The powdery or granular products taking sugar (including edible sugar or starch sugar)
and/or syrup, edible oil and fat as the main raw materials; adding or not adding milk or
dairy product, the like food ingredients and food additives; made by spraying, drying
and other process technologies for whitening and improving the taste of beverage.
3.2 Scorch particles
The dark yellow to black substance, formed by heating and carbonizing during the
production of creamer, after screening, still mixed in the creamer.
4 Requirements
4.1 Ingredients
4.1.1 The edible vegetable oil shall conform to the provisions of GB 2716.
4.1.2 The edible hydrogenated oil shall conform to the provisions of GB 17402.
4.1.3 Other ingredients shall conform to the provisions of corresponding national and
industry standards.
4.2 Sensory
It shall conform to the provisions of Table 1.
Table 1 – Sensory Requirements
Items Requirements
Color and luster White to milky white or milky yellow, or have the color and luster corresponding to the adding ingredients
Taste and odor Have the taste and odor conforming to the ingredients, and odorless
Structure state Powdery or particle state, loose, no block, no foreign matters
4.3 Physical chemical indicator
It shall conform to the provisions of Table 2.
Table 2 – Physical and Chemical Indicator
Items Requirements
Fat / (g/100g) ≥ 3.0
Proportion of surface oil-fat content in the fat / % ≤ 5.0
Peroxide value / (g/100g) ≤ 0.25
Moisture / (g/100g) ≤ 5.0
Scorch particles / (piece/100g) ≤ 5
4.4 Food safety
4.4.1 Food additive and food nutritive fortifier
It shall conform to the provisions of GB 2760 and GB 14880.
4.4.2 Aerobic plate count and coliform bacteria
It shall conform to the provisions of aerobic plate count and coliform bacteria specified
by solid beverage.
4.4.3 Others
It shall conform to the provisions of solid beverage specified in the relevant national
food safety standard.
5 Test Methods
5.1 Sensory
5.1.1 Take 10g of sample onto the clean white vessel; place it in the bright position;
observe its structure state, color and luster.
5.1.2 Take 5g~10g of sample; use 100mL of 80°C distilled water to dissolve; smell its
odor, and taste it.
5.2 Physical and chemical indicator
5.2.1 Fat
It shall be measured as per the “Method-II Acid Hydrolysis” specified in GB/T 5009.6-
2003.
5.2.2 Proportion of surface oil-fat-content in fat
5.2.2.1 The surface oil-fat-content shall be measured as per the method specified in
Appendix A.
5.2.2.2 The proportion of surface oil-fat-content in fat shall be calculated as per the
Formula (1):
Y = × 100% …………………………………… (1)
Where:
Y – proportion of surface oil-fat-content in fat, in %;
X – surface oil-fat-content of the creamer, in g/100g;
M – fat content of the creamer, in g/100g.
5.2.3 Peroxide value
5.2.3.1 Mixed solvent: prepare as per the ratio between chloroform and methanol of
7:3.
5.2.3.2 Specimen: surface oil-fat specimen shall be obtained as per the operation
procedures of A.4 in Appendix A.
5.2.3.3 Operation procedures: pipette 10mL of mixed solvent into the surface oil-fact
specimen in 5.2.3.2; mix evenly till completely dissolve. Accurately pipette 1.0mL of
such specimen solution into the 10mL dry colorimetric tube; then measure as per the
“4.2.2 Method-II Colorimetry” in GB/T 5009.37-2003.
5.2.4 Moisture
It shall be measured as per the method specified in GB 5009.3.
5.2.5 Scorch particles
Take 100g of sample; horizontally pave on the clean white vessel; place in the bright
position; then observe the quantities of scorch particles.
5.2.6 Aerobic plate count and coliform bacteria
It shall be measured as per the method specified in GB 4789.2 and GB 4789.3.
5.2.7 Others
The other food safety requirements shall be measured as per the methods specified
in the relevant standards.
6 Inspection Rules
6.1 Batching and sampling
6.1.1 Batching
The batch of the products shall be determined as per the corresponding rules specified
by the quality management department of the manufacturer.
6.1.2 Sampling
6.1.2.1 Products directly provided to the consumers: randomly sampling at least 12
minimum independent packages (total mass shall be no less than 500g) from each
batch of products; separately used for sensory, physical and chemical...