GB 19883-2005: Standards and Quality Control for Jellied Foods

GB 19883-2005: Jellied Foods

Jelly foods are compounds commonly used in desserts, fruit jellies and other processed food products. Popular with both children and adults, they are noted for their pleasant taste and different textures. However, the production of jelly foods presents several challenges in terms of quality and safety. GB 19883-2005, China's food safety legislation, sets standards for jelly foods and ensures that these products are hygienic, safe and of high quality.

What is GB 19883-2005?

GB 19883-2005 is a quality and safety standard for jelly food manufacturers in China. It specifies the hygienic conditions, ingredient regulations and safety measures that must be followed from the production to the packaging of jelly foods. This regulation regulates the microbiological safety, nutritional value and organoleptic properties of products, thus ensuring the production of safe and quality products for both the producer and the consumer.

Scope of GB 19883-2005 Standard

GB 19883-2005 introduces regulations on the following main topics related to the production of jellied food:

1. Raw Material Quality:
• Raw materials to be used in the production of jellied food must be fresh and healthy. The fruit, sugar, gelatin or other food additives to be used must comply with food safety requirements.
• Food additives must comply with China's relevant regulations for use in food products.
2. Production Process:
• Hygienic environments must be maintained during the production of jellied food. Production facilities and equipment must be cleaned and disinfected to prevent bacterial contamination.
• During the production process, fruit extracts, jelly builders and other ingredients must be mixed in the correct proportions. It is also important to control temperature, humidity and other environmental factors during the process.
3. Sterilization and Pasteurization:
• Appropriate sterilization and pasteurization methods should be applied to ensure microbiological safety in jellied food products. These processes ensure that harmful microorganisms are killed while extending the shelf life of food products.
4. Packaging:
• Packaging materials used during the packaging of jellied foods must be suitable for contact with food, harmless and robust. The packaging must have properties to preserve the freshness of the product.
• The contents of the product, expiry date and manufacturer's information must be correctly written on the packaging.
5. Microbiological and Chemical Tests:
• During and after the production stages, products should be regularly tested for microorganisms. In addition, chemical analysis of the products should be carried out, especially the suitability of additives and sweeteners should be checked.

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