This standard specifies the sensory indexes, quality technical indexes, physical and chemical indexes and other hygienic requirements of white sugar. This standard applies to white sugar and soft white sugar made from sugar cane, beet or raw sugar through the processes of extracting sugar juice, purifying, boiling and crystallizing. GB 13104-1991 White Sugar Hygienic Standard GB13104-1991 Standard Download Decompression Password: www.bzxz.net

National Standard of the People's Republic of China
Hygienic standard for
white soft sugar
Subject content and scope of application
This standard specifies the sensory index, quality technical index, physical and chemical index and other hygienic requirements of white sugar. GB 13104-91
Replaces GBn241-84
This standard applies to white sugar and soft sugar made from sugar cane, beet or raw sugar through the processes of extracting sugar juice, purifying, boiling and crystallizing.
2 Reference standards
GB 317 White sugar
GB1445 Soft sugar
GB5009.55 Analytical methods for hygienic standards of sugar 3 Sensory index
The crystals are uniform, dry and loose, white in color, colorless sugar grains and sugar cubes, and soft sugar has a soft texture. The sugar crystals or aqueous solution taste sweet and pure, without peculiar smell, odor or foreign matter.
4 Quality and technical indicatorsbzxz.net
White sugar: in accordance with GB317.
Soft white sugar: in accordance with GB1445.
5 Physical and chemical indicators
Physical and chemical indicators are shown in Table 1.
Arsenic (as As), mg/kg
Lead (as Pb), mg/kg
Copper (as Cu), mg/kg
Sulfur dioxide (as SOz), mg/kg
Carbonation method
Sulfite method
Approved by the Ministry of Health of the People's Republic of China on June 7, 1991316
Implemented on March 1, 1992
6 Bacterial indicators
Bacterial indicators are shown in Table 2.
Total bacteria count, pieces/g
Escherichia coli, pieces/100g
Pathogenic bacteria
Mites shall not be detected in 250g of white sugar.
Testing method
GB 1310491
According to GB5009.55, GB317 and GB1445. Additional remarks:
This standard is proposed by the Department of Health Supervision of the Ministry of Health. Means
Must not be detected
This standard was drafted by the Heilongjiang Provincial Health and Epidemic Prevention Station and the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. The main drafters of this standard are Zhang Linxia, ​​Wang Yongfang and Jia Zhongqi. This standard is interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the technical unit entrusted by the Ministry of Health. 317
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