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This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10419-2007 Non-dairy Whip Topping in whole, and the following technical changes have been made with respect to SB/T 10419-2007 (the previous edition):
— Normative references are adjusted;
— The definition of "non-dairy whipping cream" is improved;
— Product classification is added;
— The physical and chemical index requirements of water and fat are adjusted according to product classification;
— The original "health index" is changed to "food safety index", and keep in line with the national food safety standards;
— The original "labeling and storage" to "labeling, marking, packaging, transportation, storage and product management", and the standard requirements for packaging, transportation and storage based on the characteristics of products are specified.
This standard was proposed by China General Chamber of Commerce.
This standard is under the jurisdiction of the National Technical Committee 488 on Baking Products of Standardization Administration of China, Subcommittee 1, Pastry (SAC/TC488/SC1).
The previous editions of this standard are as follows:
— SB/T 10419-2007.
Non-dairy Whipping Cream
1 Scope
This standard specifies terms and definitions, product classification, raw materials, technical requirements, inspection methods, inspection rules and requirements for labeling, marking, packaging, transportation, storage and product management of non-dairy whipping cream.
This standard is applicable to the production, inspection and sales of non-dairy whipping cream.
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/T 191 Packaging — Pictorial Marking for Handling of Goods
GB/T 317 White Granulated Sugar
GB 2716 Hygienic Standard for Edible Vegetable Oil
GB 5009.3 National Food Safety Standard — Determination of Moisture in Foods
GB 5009.6 National Food Safety Standard — Determination of Fat in Foods
GB/T 5461 Edible Salt
GB 5749 Standards for Drinking Water Quality
GB 7718 National Food Safety Standard — General Standard for the Labeling of Prepackaged Foods
GB 14881 National Food Safety Standard — General Hygienic Regulation for Food Production
GB 15196 National Food Safety Standard — Edible Oil Products
GB 28050 National Food Safety Standard — General Standard for Nutrition Labeling of Prepackaged Foods
GB 31621 National Food Safety Standard — Hygienic Regulation for Food Business Process
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Measures for the Supervision and Management of Quantitative Packaging Commodities, Decree [2005] 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
non-dairy whipping cream
products made with water, sugar, edible vegetable oil, edible hydrogenated oil, dairy products (such as cream, milk powder) as the main raw materials, with or without other auxiliary materials and food additives, after ingredients mixing, emulsification, sterilization, homogenization, cooling, filling and other processes
3.2
whipping
process of swelling the volume of non-dairy whipping cream by mixing it with air by mechanical agitation
3.3
overrun
mass ratio of unwhipped cream to whipped cream of the same volume
4 Product Classification
4.1 Non-dairy: all the fats used in the ingredients of the products are products made of vegetable lipids.
4.1.1 Hydrogenated type: plant lipid products made from edible hydrogenated oil are used in product ingredients.
4.1.2 Non-hydrogenated type: plant lipid products made from edible non-hydrogenated oil are used in product ingredients.
4.2 Dairy: products with milk fat added to the fats used in product ingredients.
4.2.1 Hydrogenated type: dairy lipid products made from edible hydrogenated oil are used in product ingredients.
4.2.2 Non-hydrogenated type: dairy lipid products made from edible non-hydrogenated oil are used in product ingredients.
4.3 Other: products made of other raw materials (or processes) in the production of products.
5 Raw and Auxiliary Materials
5.1 White granulated sugar
It shall meet the requirements of GB/T 317.
5.2 Edible vegetable oil
It shall meet the requirements of GB 2716.
5.3 Edible salt
It shall meet the requirements of GB/T 5461.
5.4 Drinking water
It shall meet the requirements of GB 5749.
5.5 Edible hydrogenated oil
It shall meet the requirements of GB 15196.
5.6 Other raw and auxiliary materials
It shall meet the requirements of relevant national standards or industry standards.
6 Technical Requirements
6.1 Sensory requirements
It shall meet the requirements specified in Table 1.
Table 1 Sensory requirements
Item Requirements
Color The color is normal and shiny
Texture Non-frozen products or frozen products after thawing will be uniform, fine liquid
Taste Proper color and luster of the product
Residue No visible foreign matters
6.2 Physical and chemical indexes
It shall meet the requirements specified in Table 2.
?
Table 2 Physical and chemical indexes
Item Index
Non-dairy Dairy Other
Moisture (g/100g) ≤ 68 85
Fat (g/100g) ≤ 10 12 5
Overrun a
≥ 3 2 —
a Overrun is applicable to products that need to be whipped.
6.3 Food safety index
It shall meet the requirements of GB 15196.
6.4 Net content
The net content shall meet the requirements of Measures for the Supervision and Management of Quantitative Packaging Commodities.
6.5 Production and processing
It shall meet the requirements of GB 14881 and relevant national standards.
Foreword II
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Raw and Auxiliary Materials
6 Technical Requirements
7 Inspection Methods
8 Inspection Rules
9 Labeling, Marking, Packaging, Transportation, Storage and Product Management
10 Product Management
