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According to the announcement of the State Administration for Market Regulation ( National Standardization Administration) (No.
17, 2021), the National Food Industry Standardization Technical Committee Industrial Fermentation Sub-Technical Committee , which is the secretariat of China Food and Fermentation Industry Research Institute Co.
, Ltd.
A total of 8 recommended national standards were approved and released .
17, 2021), the National Food Industry Standardization Technical Committee Industrial Fermentation Sub-Technical Committee , which is the secretariat of China Food and Fermentation Industry Research Institute Co.
, Ltd.
A total of 8 recommended national standards were approved and released .
Among them, 1 standard is GB/T 41219-2021 "Identification Method of Saccharomyces cerevisiae and Kluyveromyces lactis"; 7 revised standards are GB/T 20882.
2-2021 "Quality Requirements for Starch Sugar Part 2: Glucose Syrup (Powder)", GB/T 20882.
3-2021 "Starch Sugar Quality Requirements Part 3: Crystalline Fructose, Solid Fructose", GB/T 20882.
4-2021 "Starch Sugar Quality Requirements Part 4: Fructose Syrup", GB /T 20882.
6-2021 "Quality Requirements for Starch Sugar Part 6: Maltodextrin", GB/T 23528.
2-2021 " Quality Requirements for Oligosaccharides Part 2: Fructooligosaccharides", GB/T 20886.
1-2021 "Quality of Yeast Products" Requirements Part 1: Yeast for Food Processing", GB/T 20886.
2-2021 "Quality Requirements for Yeast Products Part 2: Yeast Processed Products"
.
The implementation date of the above recommended national standards is July 1, 2022
.
2-2021 "Quality Requirements for Starch Sugar Part 2: Glucose Syrup (Powder)", GB/T 20882.
3-2021 "Starch Sugar Quality Requirements Part 3: Crystalline Fructose, Solid Fructose", GB/T 20882.
4-2021 "Starch Sugar Quality Requirements Part 4: Fructose Syrup", GB /T 20882.
6-2021 "Quality Requirements for Starch Sugar Part 6: Maltodextrin", GB/T 23528.
2-2021 " Quality Requirements for Oligosaccharides Part 2: Fructooligosaccharides", GB/T 20886.
1-2021 "Quality of Yeast Products" Requirements Part 1: Yeast for Food Processing", GB/T 20886.
2-2021 "Quality Requirements for Yeast Products Part 2: Yeast Processed Products"
.
The implementation date of the above recommended national standards is July 1, 2022
.
Starch sugar is a kind of sugar made from corn, potato and other sources of starch or starch as raw materials, including glucose, maltose, fructose, etc.
Widely used in beverages and various foods
.
Oligofructose is a typical dietary fiber prebiotic, including fructooligosaccharides, xylo-oligosaccharides, etc.
, which can regulate intestinal flora, laxative, etc.
It is widely used in various food and beverages, health food, infants and young children formula food,
etc.
Yeast products include yeast for food processing, which can be used as a leavening agent for the fermentation of traditional pasta such as steamed bread, bakery products such as bread, and the brewing of beverages such as beer and wine, and yeast extract that can be used as food seasoning to increase food flavor and reduce salt intake.
Yeast processed products such as fermented food have promoted the standardization and large-scale production of fermented food
.
In the process of formulating and revising the above-mentioned national standards for starch sugar, oligosaccharide and yeast products, the raw material technology, industry situation, international standards, quality specifications and testing methods of the products have been fully investigated and experimentally verified
.
The release of the standard provides a strong basis for guiding the production and sales of enterprises and the supervision of government departments
.
Subsequently, the secretariat of the Industrial Fermentation Sub-Committee, undertaken by the National Food Standardization Center, will conduct in-depth interpretation and publicity work on the newly released recommended national standards
.
Widely used in beverages and various foods
.
Oligofructose is a typical dietary fiber prebiotic, including fructooligosaccharides, xylo-oligosaccharides, etc.
, which can regulate intestinal flora, laxative, etc.
It is widely used in various food and beverages, health food, infants and young children formula food,
etc.
Yeast products include yeast for food processing, which can be used as a leavening agent for the fermentation of traditional pasta such as steamed bread, bakery products such as bread, and the brewing of beverages such as beer and wine, and yeast extract that can be used as food seasoning to increase food flavor and reduce salt intake.
Yeast processed products such as fermented food have promoted the standardization and large-scale production of fermented food
.
In the process of formulating and revising the above-mentioned national standards for starch sugar, oligosaccharide and yeast products, the raw material technology, industry situation, international standards, quality specifications and testing methods of the products have been fully investigated and experimentally verified
.
The release of the standard provides a strong basis for guiding the production and sales of enterprises and the supervision of government departments
.
Subsequently, the secretariat of the Industrial Fermentation Sub-Committee, undertaken by the National Food Standardization Center, will conduct in-depth interpretation and publicity work on the newly released recommended national standards
.
Standard Release Checklist
| standard encdoing | standard name | Substitute for standard number | Implementation date |
| GB/T 20882. 2-2021 | Starch sugar quality requirements - Part 2: Glucose syrup (powder) | GB/T 20885-2007 | July 1, 2022 |
| GB/T 20882. 3-2021 | Starch sugar quality requirements-Part 3: Crystalline fructose, solid fructose | GB/T 26762-2011 | July 1, 2022 |
| GB/T 20882. 4-2021 | Starch sugar quality requirements - Part 4: Fructose syrup | GB/T 20882-2007 | July 1, 2022 |
| GB/T 20882. 6-2021 | Starch sugar quality requirements - Part 6: Maltodextrin | GB/T 20884-2007 | July 1, 2022 |
| GB/T 23528. 2-2021 | Quality requirements for oligosaccharides - Part 2: Fructooligosaccharides | GB/T 23528-2009 | July 1, 2022 |
| GB/T 20886. 1-2021 | Quality requirements for yeast products - Part 1: Yeast for food processing | GB/T 20886-2007 | July 1, 2022 |
| GB/T 20886. 2-2021 | Yeast product quality requirements - Part 2: Yeast processed products | GB/T 23530-2009 | July 1, 2022 |
| GB/T 41219-2021 | Methods for the identification of Saccharomyces cerevisiae and Kluyveromyces lactis | / | July 1, 2022 |
