This standard specifies the definition, naming method, technical requirements and labeling requirements of functional oligosaccharides. QB/T 2492-2000 General Technical Rules for Functional Oligosaccharides QB/T2492-2000 Standard download decompression password: www.bzxz.net

QB/T2492—2000
The basic principles and requirements for raw and auxiliary materials in this standard refer to the provisions of Chapter 5 and Chapter 6 of GB16740-1997 "General Standard for Health (Function) Foods". The requirements for labels in this standard refer to the provisions of 5.4 and 7.2 in GB7718-1994 "General Standard for Food Labeling".
The hygiene requirements in this standard are formulated in accordance with GB15203-1994 "Sanitary Standard for Starch Sugar" and 6.5 of GB16740-1997.
This standard is proposed by the Industry Management Department of the State Bureau of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. The drafting units of this standard: Shanghai Rongzi Enterprise Co., Ltd., Shanghai Zhengguanghe Glucose Factory, Wuxi University of Light Industry, Shandong Food Fermentation Research and Design Institute, Yunnan Tianyuan Health Food Co., Ltd., Xinjiang Zongheng Co., Ltd.
The main drafters of this standard are Xie Haihua, Ding Shengjin, Dai Jun, Cheng Xianhao, Sun Zhaolong, Mou Yunqing and Guo Xinguang.
Light Industry Standard of the People's Republic of China
General Technical Rules for Functional Oligosaccharides
QB/T2492—2000
1 Scope
This standard specifies the definition, naming method, technical requirements and labeling requirements of functional oligosaccharides. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB7718—1994 General Standard for Food Labeling GB15203—1994 Hygienic Standard for Starch Sugar
GB16740—1997 General Standard for Health (Functional) Food State Quality and Technical Supervision Bureau Order (1995) No. 43 "Regulations on Metrological Supervision of Quantitatively Packaged Commodities" 3 Definitions
Functional oligosaccharides3.1 It is composed of 2 to 10 identical or different monosaccharides polymerized by glycosidic bonds (can be straight chain or branched chain).
3.2 It has the characteristics of sugars and can be directly used as a food ingredient, but it is not degraded by human digestive tract enzymes and gastric acid, and is not (or difficult to) be absorbed by the small intestine. 3.3 It has physiological functions such as promoting the proliferation of human bifidobacteria. 4 Naming PrinciplesWww.bzxZ.net
Functional oligosaccharides are named according to natural extraction or biochemical synthesis. 4.1 Functional oligosaccharides extracted from natural products are named with the name of the raw material as the first name, or the main functional oligosaccharides extracted can be directly named. For example: soybean oligosaccharides, raffinose, etc. Approved by the State Bureau of Light Industry on October 31, 2000, and implemented on April 1, 2000
QB/T2492-2000
4.2 Biochemically synthesized functional oligosaccharides, with the prefix "oligo", are named after the names of monosaccharides, disaccharides or polysaccharides in the structure. For example: oligofructose, oligomaltose, oligoxylose, etc. 5 Basic principles
Follow Chapter 5 of GB16740-1997.
6 Technical requirements
6.1 Raw materials and auxiliary materials
Follow 6.1 of GB16740-1997.
6.2 The sensory requirements and physical and chemical requirements of various functional oligosaccharides should meet the corresponding product standards. 6.3 Hygiene requirements
6.3.1 As raw and auxiliary materials for food processing, GB15203 shall apply. 6.3.2 As products for direct consumption by end users, GB16740-1997 6.5 shall apply. 6.4 Functional active ingredients
Generally, the total sugar content shall not be less than 50%. In naturally extracted soybean oligosaccharides, the content of stachyose and raffinose shall not be less than 35% (of the total sugar).
7 Labels
7.1 The labels of raw and auxiliary materials for food processing shall indicate the following. 7.1.1 The name of functional oligosaccharides.
7.1.2 The content of functional active ingredients
7.1.2.1 The total content of a single active ingredient shall be indicated. For example, oligofructose: the content of oligofructose shall not be less than 50%. 7.1.2.2 When multiple active ingredients coexist, in addition to indicating the total content, the total amount of the main active ingredients in the product should also be marked.
For example, oligosaccharides: the total content of oligosaccharides is not less than 50%; isomaltose + panose + isomaltotriose is not less than 35%.
7.1.3 Net content
It shall be implemented in accordance with the "Regulations on Metrological Supervision of Quantitative Packaged Goods" of the State Administration of Quality and Technical Supervision. 7.1.4 Production date and shelf life
7.1.4.1 The production date shall be marked in the order of year, month and day. 7.1.4.2 The shelf life shall be marked in accordance with the provisions of the product standard. 7.2 In addition to the above content, the label of the product for direct consumption by the end population shall also indicate: 7.2.1 Dry matter (solids)
Liquid products shall indicate the dry matter (solids) content, expressed in mass or percentage. 7.2.2 Main functions
The indicated functions shall be consistent with the confirmed functions, and shall not describe, introduce or imply the product's "treatment" of diseases.
7.2.3 The name and address of the manufacturer and distributor shall comply with 5.4 of GB7718-1994.
7.2.4 Storage method
The storage requirements shall be indicated in accordance with the provisions of the product standard. 7.2.5 Product standard number
The code and serial number of the national standard, industry standard or enterprise standard of the product shall be indicated. 7.2.6 Method of consumption
7.2.6.1 Indicate the intended consumer of the product, that is, the specific population for which it is suitable. 7.2.6.2 Indicate the method of consumption in accordance with 7.2 of GB7718-1994. The daily or each appropriate consumption amount should be marked according to the specific population for which the product is suitable. 2.7 Approval number. Approved by the State Bureau of Light Industry on October 31, 2000 and implemented on April 1, 2000.
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