What Is Contraceptive Jelly?

The jelly hygiene standard number is GB 19299-2003, and the release date is 2003-9-24.

This standard is mandatory in its entirety.
This standard corresponds to the Codex Alimentarius Commission (CAC) Codex Stan 79-1981 "Jam and Jelly". The degree of consistency between this standard and Codex Stan 79-1981 is not equivalent.
This standard is proposed and managed by the Ministry of Health of the People's Republic of China.
This standard was drafted: Zhejiang Health and Epidemic Prevention Station, Tianjin Health and Epidemic Prevention Station, Wuhan Health and Epidemic Prevention Station, Huangyan City and Zhejiang Epidemic Prevention Station.
The main drafters of this standard: Zhang Faming, Xu Liufa, Wu Yanzhong, Chen Gaoyao, Liang Jin, Zhang Zheng, and Wang Xutai.

1 Scope

This standard specifies the index requirements for jelly, food additives, hygienic requirements and inspection methods for production and processing.
This standard applies to jelly foods processed with edible gum and sugar as raw materials, which are processed by boiling, mixing, filling, and sterilization.

2 Normative references

The clauses in the following documents have become the clauses of this standard after being referenced. For dated references, all subsequent amendments (excluding the content of errata) or revisions are not applicable to this standard, however, all parties who have reached an agreement in accordance with this standard are encouraged to study whether the latest versions of these documents can be used . For undated references, the latest version applies to this standard.
GB 2760 Hygienic standard for the use of food additives GB / T 4789.24 Food hygiene microbiological inspection Confectionery, cakes, preserves inspection GB / T 5009.11 Determination of total arsenic and inorganic arsenic in food GB / T 5009.12 Determination of lead in food TB / T 5009.13 in food Determination of copper GB / T 10788 Determination of soluble solids content in canned foods Refractometer method GB 14881 General hygienic specifications for food companies

3 Indicator requirements

3.1 The raw material requirements shall meet the corresponding standards and relevant regulations.
3.2 Sensory requirements The sensory requirements shall meet the requirements of Table 1.
Table 1 Sensory requirements

project	Claim
Color	With the corresponding pure color of the raw materials of this product
Taste smell	Has the odor and odor that the product should have, no odor
Character	Jelly-like, soft and free of impurities

3.3 Physical and chemical indicators The physical and chemical indicators shall meet the requirements in Table 2.
Table 2 Physical and chemical indicators

project	index
Soluble solids / (g / 100g)	5
Total arsenic (as As) / (mg / kg)	0.2
Lead (Pu) / (mg / kg)	1.0
Copper (Cu) / (mg / kg)	5

3.4 Microbiological indicators Microbiological indicators shall meet the requirements of Table 3.
Table 3 Microbiological indicators

project	index
Total number of colonies / (cfu / g)	100
Coliform bacteria / (MPN / 100g)	30
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus)	Not checked out
Mold / (cfu / g)	20
Yeast / (cfu / g)	20

4 Food additives

4.1 The quality of food additives shall comply with the relevant standards and relevant regulations.
4.2 The variety and amount of food additives shall comply with the provisions of GB 2760.

5 Hygienic requirements during production and processing

Should meet the requirements of GB 14881.

6 packaging

Packaging containers and materials shall comply with the relevant sanitary standards and relevant regulations.

7 Identification

The labeling requirements of the stereotyped packaging shall meet the relevant regulations.

8 Storage and transportation

8.1 Storage The product should be stored in a dry, well-ventilated place. Do not store with poisonous, harmful, odorous, volatile, and corrosive items.
8.2 Avoid sun and rain when transporting products. Do not mix and transport with toxic, harmful, odorous or items that affect the quality of the product.

9 Inspection method

9.1 Soluble solids are determined according to the method specified in GB / T 10788.
9.2 Total arsenic shall be determined according to the method specified in GB / T 5009.11.
9.3 Lead is determined by the method specified in GB / T 5009.12.
9.4 Copper is measured according to the method specified in GB / T 5009.13.
9.5 The total number of colonies, coliforms, pathogenic bacteria, molds and yeasts shall be inspected in accordance with the method specified in GB / T 4789.24. ^[1]

Hygienic standard for water analysis

Determination of industry standards. The qualified rate of water analysis is only 35.1%. After investigation, the amount of water released was less than 1% at the beginning of production, and with the extension of storage time. The vibration effect during the transportation process will cause the gel to shrink and increase the amount of water precipitation, which will cause the product to fail. In addition, the amount of water released is too low, which will affect the taste of the jelly products. It is recommended that the national standard for the amount of water released is <3.0%, and the pass rate can reach about 83%.

Jelly Hygienic Standard Soluble Solids

The soluble solids in jelly are mainly granulated sugar. The industry standard stipulates that the soluble solid content should be> 15%, and only 50 9% meet the industry standards after testing. The main reason for the low pass rate is that some companies add less or no sugar to the jelly to reduce costs. The test results were less than 10%, accounting for 23 4%. Some samples have zero soluble solids, and this part of the product is a fake product. In addition, as consumers tend to eat a low-sugar diet, it is not easy for consumers to accept high-sugar foods, which may also be a cause of a low pass rate. When formulating national standards, it is recommended that the soluble solids index be appropriately reduced, and it is more realistic to set> 10%. The sample> 10% this time is 76.6%.

Jelly hygiene standard microbial indicator

The total number of colonies in the product was less than 100 cells / g was qualified. The cell rate of the total number of colonies in this survey was 77.3%. Among them, the pass rate of jelly samples sterilized by the "pre-sterilization" method was 53.8%, and the pass rate of jelly samples sterilized by the "post-sterilization" method could reach 83.9%. It is reasonable to set the total number of colonies <100 ten / R . Coliform bacteria indicators are jelly-like foods and need to be tested after dilution. The minimum reported value should be <30, and the reported value is inconsistent with the industry standard labeling value. It is recommended to set the coliform index to <30/1008. The results of this random inspection (30 samples per 100 g) accounted for 92.4% of the total.

Jelly hygiene standard sterilization method

The survey found that there are two sterilization methods in jelly production enterprises, namely "pre-sterilization" and "post-sterilization". Although "pre-sterilization" can also play a certain role in sterilization, it may cause product pollution during the filling, sealing process and packaging containers. The results of this survey have proven this. Therefore, jelly must be sterilized by "post-sterilization", especially for small and medium-sized enterprises that cannot reach aseptic filling conditions. ^[2]