GOST 5903-89

ГОСТ 5903-89

Confectionery. Methods for determination of sugar

Изделия кондитерские. Методы определения сахара

Status: Effective - Supersedes. The limitation of effectiveness has been lifted: Protocol No. 5-94 of the IGU dated 05.17.94 (IUS 11-12-1994)

The standard applies to confectionery and semi-finished products and sets iodometric, permanganate, ferricyanide, photocolorimetric and polarimetric methods for determining the mass fraction of reducing substances, total sugar and sucrose.

Стандарт распространяется на кондитерские изделия и полуфабрикаты и устанавливает йодометрический, перманганатный, феррицианидный, фотоколориметрический и поляриметрический методы определения массовой доли редуцирующих веществ, общего сахара и сахарозы.

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Format: Electronic (pdf/doc)
Page Count: 28

Approved: USSR State Committee for Standards, 11/28/1989

SKU: RUSS71402

Price: $473.36

English keywords: sugar; sugar products;



The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition » Regulations and standards (for ТР ТС 027/2012) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.8 Sugar industry and confectionery products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National standards » 67 PRODUCTION OF FOOD » 67.180 Sugar. Sugar products. Starch » 67.180.10 Sugar and sugar products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N4 Sugar, confectionery and starch products » N49 Test methods. Packaging. Marking »


As a Replacement Of:

GOST 5903-77: Confectionery. Methods for determination of sugar

The Document References:

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GOST 20490-75: Reagents. Potassium permanganate. Specifications

GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods

GOST 22-94: Refined sugar

GOST 24104-2001: Laboratory scales. General technical requirements

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GOST 4204-77: Reagents. Sulphuric acid. Specifications

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GOST 4220-75: Reagents. Potassium bichromate. Specifications

GOST 4232-74: Reagents. Potassium iodide. Specifications

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The Document is Referenced By:

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GOST 24901-2014: Cookies. General specifications

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GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

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GOST 4570-2014: Sweets. General specifications

GOST 4570-93: Sweets

GOST 6441-96: Pastille confectionery

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GOST 6502-2014: Halva. General specifications

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GOST 7060-79: Pan works

GOST R 50228-92: Eastern flour sweets. Specifications

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GOST R 50763-2007: Public catering. Products of public catering. General specifications

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GOST R 51561-2000: Chewing gum. General specifications

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GOST R 53897-2010: Glaze. General specifications

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

OST 10-060-95: Cakes and pastries. Technical conditions.

STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions

STB 922-94: Snack breakfasts. General specifications

STB 927-2008: Baking sweets. General specifications

STB 991-95: Food concentrates. Sweet dishes. General specifications

GOST 6477-2019: Caramel. General specifications

STB 1207-2000: Fat glaze. General specifications

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