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This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 19883-2005 Jelly.
The following main changes have been made with respect to GB/T 19883-2005:
——Product classification is modified (see Clause 4; Clause 4 of Edition 2005);
——Specification requirements are modified (see 5.4; 5.4 of Edition 2005);
——The indicator for soluble solid matters in the suckable jelly specified in Table 2 is modified into “≥10.0 (g/100g)” (see 5.5; 5.5 of Edition 2005);
——Requirements for the indicator of sulfur dioxide residue in Table 3 are deleted (see 5.5 of Edition 2005);
——Test method for soluble solid matters is modified (see 6.5; 6.5 of Edition 2005);
——Requirements related to sampling is added in the test method for microorganism limits (see 6.7);
——Labelling requirements are modified (see 8.1; 8.1 of Edition 2005).
This standard was proposed by and is under the jurisdiction of the National Technical Committee on Leisure Foods of Standardization Administration of China (SAC/TC 490).
The previous edition of GB/T 19883 is as follows:
——GB/T 19883-2005.
Jelly
1 Scope
This standard specifies the product classification, requirements, test methods, inspection rules, and labelling, packaging, transportation and storage of jelly.
This standard is applicable to jelly.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 2760 National food safety standard - Standards for uses of food additives
GB 2762 National food safety standard - Maximum levels of contaminants in foods
GB 5009.5 National food safety standard - Determination of protein in foods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 10786-2006 Analytical methods of canned food
GB 14880 National food safety standard - Standard for the use of nutritional fortification substances in foods
GB 19299 Hygienic standard for jellies
GB 28050 National food safety standard - General rules for the nutrition labeling of prepackaged foods
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the metrological supervision and administration of quantitatively packed commodities (Decree No.75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
jelly
jelly food processed using procedures such as boiling, blending, filling, sterilization and cooling, with water, sugar and (or) starch sugar as the main raw materials, supplemented with food additives such as thickeners, with or without fruit and vegetable products, milk and milk products, etc. as additional materials
4 Product classification
4.1 Classification according to the textures
4.1.1 Gel jelly
The jelly which can basically maintain its original gel form after being poured out of the package.
4.1.1.1 Cupuliform gel jelly
Gel jelly packaged in cupuliform material, with the hole sealed with heated cover-lay.
4.1.1.2 Other gel jelly
Gel jelly other than cupuliform gel jelly.
4.1.2 Suckable jelly
Jelly which takes on semifluid gel form and can directly be sucked via a straw or mouthpiece after being poured out of the package container.
4.2 Classification according to the raw materials
4.2.1 Fruit type/fruity jelly
Jelly with fruit juice (syrup) and pulp less than 15% or 0 in total content added in it.
4.2.2 Juice type/juice jelly
Jelly with raw fruit juice (syrup) not less than 15% in total content.
4.2.3 Pulp type/pulp jelly
Jelly containing not less than 15% fresh or processed fruit (including the whole fruit/fruit cubes/fruit granules/diced fruit/fruit pieces/etc.).
4.2.4 Milk type /milk jelly/jelly pudding/pudding
Jelly containing milk or milk products and with protein content not less than 1.0%.
4.2.5 Other types
Products of types other than those mentioned above.
5 Requirements
5.1 Requirements for raw materials
Raw materials to be used shall meet the requirements of relevant standards.
5.2 Sensory requirements
Products shall be in accordance with those specified in Table 1.
Table 1 Sensory requirements
Item Requirement
Color Having the color required for the considered type and no abnormal color
Taste and smell Having the taste and smell required for the considered type and no peculiar smell
Texture Having the textures required for the considered type, with fruit and vegetable seeds, fibers, peels and granules as well as capsule dressing allowable in background of the products and no normally visual foreign matters
5.3 Requirements for net content and allowable deviation
Measures for the metrological supervision and administration of quantitatively packed commodities shall be conformed to, unless they are products sold by weight.
5.4 Specification requirements
Cupuliform gel jelly shall have an inner diameter or inner maximum length of more than or equal to 3.5cm at hole; for other gel jelly, the net content shall be more than or equal to 30g or the content shall have a length of more than or equal to 6.0cm.
5.5 Physical and chemical requirements
The physical and chemical indicators of products shall be in accordance with those specified in Table 2.
Table 2 Physical and chemical requirements
Item Indicator
Fruit juice type Fruit type Fruit pulp type Milk type Other types
Protein/ (g/100g) ≥ — — — 1.0 —
Soluble solid matters (measured by refraction) /(g/100 g) ≥ 15.0 (gel jelly)
10.0 (suckable jelly)
5.6 Requirements for contaminant limits
The contaminant limits in products shall meet the requirements of GB 2762.
5.7 Requirements for microorganism limits
The microorganism limits in products shall meet the requirements of GB 19299.
5.8 Requirements for food additives and food nutritional fortification substances
The application of food additives and food nutritional fortification substances in products shall meet the requirements of GB 2760 and GB 14880 respectively.
6 Test methods
6.1 Sensory characteristics
Pour the content into a white porcelain dish, observe with naked eyes the color and whether there are foreign matters at a place with natural bright light, and then identify its smell and taste it.
6.2 Net content
It shall be determined using the method specified in JJF 1070.
6.3 Specifications
The length shall be measured with a vernier caliper with precision of 0.1mm and the net content with a scale with precision of 0.1g.
6.4 Protein
It shall be determined using the method specified in GB 5009.5.
6.5 Soluble solid matters
Get the gel part (with solid matters such as fruit pulp and coconut in the jelly got rid of) of the jelly product and mash it with a tissue masher or a spoon to obtain test liquid. Get a proper amount of the test liquid, and directly determine it using a saccharimeter with digital readout, or using an Abbe Refractometer as specified in GB/T 10786-2006.
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Labelling, packaging, transportation and storage
