| Organoleptic characteristics |
|---|
| Appearance | | |
Control methods:
ГОСТ 31720-2012 Food products for processing poultry eggs. Methods of sampling and organoleptic analysis [BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy) |
| The form | | |
| Surface | | |
| Colour | | |
Control methods:
ГОСТ 31720-2012 Food products for processing poultry eggs. Methods of sampling and organoleptic analysis [BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy)ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Break/section view | | |
| Taste | | |
| Smell | | |
| Taste and smell | | |
Control methods:
ГОСТ 31720-2012 Food products for processing poultry eggs. Methods of sampling and organoleptic analysis [BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy)ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Presence of mineral impurities | | |
| Presence of foreign inclusions and crunch | | |
| Structure and consistency | | |
Control methods:
ГОСТ 31720-2012 Food products for processing poultry eggs. Methods of sampling and organoleptic analysis [BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy)ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Note | | |
| Solution purity | | |
| Transparency | | |
Control methods:
ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Size of pieces in greatest linear dimension | mm | equals |
Control methods:
ГОСТ 34130-2017 Dried fruits and vegetables. Test methods [AM, BY, KG, RU, UZ] |
| Mass fraction of pieces of other sizes | % | no more |
Control methods:
ГОСТ 34130-2017 Dried fruits and vegetables. Test methods [AM, BY, KG, RU, UZ] |
| Ignition temperature | ℃ | at least |
Control methods:
ГОСТ 12.1.044-89 (ИСО 4589-84) Occupational Safety Standards System (OSSS). Fire and explosion hazard of substances and materials. Nomenclature of indicators and methods for their determination [BY, KZ, MD, RU, UA, TM] |
| Physical and chemical indicators |
|---|
| Moisture content | % | no more |
Control methods:
ГОСТ 9404-88 Flour and bran. Humidity Determination Method [EAEU]ГОСТ 29246-91 Canned milk powder. Methods for determining moisture (TC for standardization 186 “Milk and dairy products”)ГОСТ 30305.1-95 Canned condensed milk. Methods for performing measurements of the mass fraction of moisture [BY, KZ, KG, MD, TJ, TM, UA] (All-Russian Research Institute of Dairy Industry)ГОСТ Р 54668-2011 Milk and milk processing products. Methods for determining the mass fraction of moisture and dry matter [RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 5900-2014 Confectionery products. Methods for determination of moisture and dry matterГОСТ 33977-2016 Processed fruit and vegetable products. Methods for determining total dry matter content [AM, BY, GE, KG, RU, TJ, UZ] |
| Mass fraction of moisture and volatile substances | % | no more |
Control methods:
ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Mass fraction of moisture in the fat-free substance of the cheese product | | |
Control methods:
ГОСТ Р 52686-2006 Cheeses. General technical conditions [RU] (State Scientific Institution “VNIIMS” of the Russian Agricultural Academy)ГОСТ Р 53512-2009 Cheese products. General technical conditions [RU] (State Scientific Institution "VNIIMS" of the Russian Agricultural Academy) |
| Water activity | aw | about |
| Mass fraction of total sugar (sucrose) | % | equals |
Control methods:
ГОСТ 5903-89 Confectionery products. Methods for determining sugar.ГОСТ 29248-91 Canned milk. Iodometric method for determination of sugars (TC for standardization 186 “Milk and dairy products”)ГОСТ 30305.2-95 Sweetened condesed and dry milk products. The procedure of measurement of saccharose content (All-Russian Research Institute of Dairy Industry)ГОСТ Р 54667-2011 Milk and milk products. Methods for determination of sugars mass fraction [RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 5672-2022 Bakery products. Methods for determining the mass fraction of sugar [AZ, AM, BY, KZ, KG, MD, RU, UZ] |
| Mass fraction of total sugar (based on sucrose) in terms of dry matter | % | equals |
Control methods:
ГОСТ 5903-89 Confectionery products. Methods for determining sugar.ГОСТ 29248-91 Canned milk. Iodometric method for determination of sugars (TC for standardization 186 “Milk and dairy products”)ГОСТ 30305.2-95 Sweetened condesed and dry milk products. The procedure of measurement of saccharose content (All-Russian Research Institute of Dairy Industry)ГОСТ Р 54667-2011 Milk and milk products. Methods for determination of sugars mass fraction [RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 5672-2022 Bakery products. Methods for determining the mass fraction of sugar [AZ, AM, BY, KZ, KG, MD, RU, UZ] |
| Mass fraction of sucrose | % | at least |
Control methods:
ГОСТ 5903-89 Confectionery products. Methods for determining sugar.ГОСТ 29248-91 Canned milk. Iodometric method for determination of sugars (TC for standardization 186 “Milk and dairy products”)ГОСТ 30305.2-95 Sweetened condesed and dry milk products. The procedure of measurement of saccharose content (All-Russian Research Institute of Dairy Industry)ГОСТ Р 54667-2011 Milk and milk products. Methods for determination of sugars mass fraction [RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 5672-2022 Bakery products. Methods for determining the mass fraction of sugar [AZ, AM, BY, KZ, KG, MD, RU, UZ] |
| Mass fraction of lactose | % | no more |
Control methods:
ГОСТ 34304-2017 Milk and dairy products. Method for determination of lactose and galactose [BY, KG, RU, TJ, UZ] (Federal State Budgetary Institution "Federal Research Center for Nutrition and Biotechnology") |
| Mass fraction of fat | % | at least |
Control methods:
ГОСТ 5867-90 Milk and dairy products. Fat determination methods (VNIKMI, NPO "Uglich", SNIIP)ГОСТ 29247-91 Canned milk. Metods of determination of fat (TC for standardization 186 "Milk and dairy products")ГОСТ 31469-2012 Food products for processing poultry eggs. Methods of physical and chemical analysis [AZ, BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy)ГОСТ 31902-2012 Confectionery products. Methods for determining the mass fraction of fatГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Mass fraction of fat in terms of dry matter | % | equals |
| Mass fraction of milk fat in the fat phase | % | equals |
Control methods:
ГОСТ 32915-2014 Milk and dairy products. Determination of the fatty acid composition of the fat phase by gas chromatography [AM, KG, RU] (State Scientific Research Institute of Russian Agricultural Academy) |
| Mass fraction of solid triglycerides, % of fat content in the product | % | equals |
Control methods:
ГОСТ 31757-2012 Vegetable oils, animal fats and products of their processing. Determination of solid fat content by pulsed nuclear magnetic resonance [EAEU, UZ, MD]ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Mass fraction of saturated fatty acids, % of fat content in the product | % | no more |
Control methods:
ГОСТ 31663-2012 Vegetable oils and animal fats. Determination by gas chromatography of the mass fraction of methyl esters of fatty acids [AM, BY, KG, RU, TJ, UZ]ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Mass fraction of trans isomers of fatty acids, % of fat content in the product | % | no more |
Control methods:
ГОСТ 31754-2012 Vegetable oils, animal fats and products of their processing. Methods for determining the mass fraction of trans isomers of fatty acids [AM, KG, RU, TJ, UZ]ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Acid number | mgKOH/g | no more |
Control methods:
ГОСТ 31933-2012 Vegetable oils. Methods for determining acid number [AM, BY, KZ, KG, RU, TJ, UZ] (State Scientific Institution All-Russian Research Institute of Agriculture of the Russian Agricultural Academy) |
| Peroxide value | mmol (½O)/kg | no more |
Control methods:
ГОСТ Р 51487-99 Vegetable oils and animal fats. Method for determining peroxide value [RU]ГОСТ ISO 3960-2013 Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination [AM, BY, KZ, KG, MD, RU, UZ] |
| Mass fraction of ash, insoluble in a solution of hydrochloric acid with a mass fraction of 10% | % | no more |
| Ash content, calculated on dry matter | % | no more |
Control methods:
ГОСТ 27494-2016 Flour and bran. Methods for determining ash content [AM, KZ, KG, RU] |
| Mass fraction of total ash | % | no more |
Control methods:
ГОСТ 5901-2014 Confectionery products. Methods for determining the mass fraction of ash and metallomagnetic impurities [AM, BY, RU, KG, TJ] (GNU NIIKP Russian Agricultural Academy) |
| Mass fraction of glaze | % | at least |
| Mass fraction of xylitol or sorbitol in terms of dry matter | % | equals |
| Mass fraction of table salt | % | no more |
Control methods:
ГОСТ 3627-81 Dairy products. Methods for determining sodium chlorideГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Mass fraction of dry matter | % | at least |
Control methods:
ГОСТ Р 54668-2011 Milk and milk processing products. Methods for determining the mass fraction of moisture and dry matter [RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 31469-2012 Food products for processing poultry eggs. Methods of physical and chemical analysis [AZ, BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy) |
| Mass fraction of dry soluble substances | % | at least |
Control methods:
ГОСТ ISO 2173-2013 Processed fruit and vegetable products. Refractometric method for determining soluble solidsГОСТ 34128-2017 Juice products. Refractometric method for determining the mass fraction of soluble solids [EAEU, TJ, UZ] |
| Mass fraction of dry skimmed milk residue | % | at least |
Control methods:
ГОСТ Р 54761-2011 Milk and dairy products. Methods for determining the mass fraction of dry skimmed milk residue [RU] (State Scientific Research Institute of Russian Agricultural Academy) |
| Mass fraction of milk solids | % | at least |
| Fruit content | % | at least |
| Mass fraction of protein | % | at least |
Control methods:
ГОСТ Р 54662-2011 Cheeses and processed cheeses. Determination of the mass fraction of protein by the Kjeldahl method [RU] (State Scientific Institution VNIIMS of the Russian Agricultural Academy)ГОСТ 31469-2012 Food products for processing poultry eggs. Methods of physical and chemical analysis [AZ, BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy) |
| Mass fraction of protein in dry skimmed milk residue | % | at least |
Control methods:
ГОСТ 25179-2014 Milk and dairy products. Methods for determining the mass fraction of protein [AM, BY, KG, RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 34536-2019 Milk and dairy products. Determination of the mass fraction of whey proteins by the Kjeldahl method [AM, BY, KG, UZ, RU] ("ALL-RUSSIAN RESEARCH INSTITUTE OF THE DAIRY INDUSTRY" (FGAN "VNIMI")) |
| Mass fraction of protein in terms of dry matter | % | no more |
Control methods:
ГОСТ 25179-2014 Milk and dairy products. Methods for determining the mass fraction of protein [AM, BY, KG, RU] (State Scientific Research Institute of Russian Agricultural Academy)ГОСТ 34536-2019 Milk and dairy products. Determination of the mass fraction of whey proteins by the Kjeldahl method [AM, BY, KG, UZ, RU] ("ALL-RUSSIAN RESEARCH INSTITUTE OF THE DAIRY INDUSTRY" (FGAN "VNIMI")) |
| Viscosity | Pa·s | equals |
| Density | g/dm3 | equals |
| Refractive index | | |
Control methods:
ГОСТ 18995.2-2022 Liquid chemical products. Method for determining the refractive index [BY, KZ, KG, RU, UZ] |
| Melting temperature | ℃ | equals |
Control methods:
ГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Metal-magnetic impurity with a size of individual particles in the largest linear dimension of 0.3 mm and (or) a mass of not more than 0.4 mg | mg/kg | no more |
Control methods:
ГОСТ 20239-74 Flour, cereals and bran. Method for determining metallomagnetic impuritiesГОСТ 34130-2017 Dried fruits and vegetables. Test methods [AM, BY, KG, RU, UZ] |
| Metallomagnetic impurity | % | no more |
Control methods:
ГОСТ 5901-2014 Confectionery products. Methods for determining the mass fraction of ash and metallomagnetic impurities [AM, BY, RU, KG, TJ] (GNU NIIKP Russian Agricultural Academy) |
| Titratable acidity (Turner degrees) | °Т | equals |
Control methods:
ГОСТ 27493-87 Flour and bran. Method for determining acidity using mashГОСТ 3624-92 Milk and dairy products. Titrimetric methods for determining acidity (TC for standardization 186 “Milk and dairy products” and TC for standardization 187 “Butter and cheese”)ГОСТ Р 54669-2011 Milk and milk processing products. Methods for determining acidityГОСТ ISO 750-2013 Processed fruit and vegetable products. Determination of titratable acidity [EAEU, MD, UZ]ГОСТ 5898-2022 Confectionery products. Methods for determining acidity and alkalinity [EAEU, UZ] |
| Titratable acidity (degrees kettstofer) | °K | no more |
Control methods:
ГОСТ 3624-92 Milk and dairy products. Titrimetric methods for determining acidity (TC for standardization 186 “Milk and dairy products” and TC for standardization 187 “Butter and cheese”)ГОСТ Р 54669-2011 Milk and milk processing products. Methods for determining acidityГОСТ 32189-2013 Margarines, fats for cooking, confectionery, baking and dairy industries. Acceptance rules and control methods [KG, RU, TJ, UZ] |
| Active acidity (pH) | pH | equals |
Control methods:
ГОСТ 15113.5-77 Food concentrates. Methods for determining acidityГОСТ 5898-2022 Confectionery products. Methods for determining acidity and alkalinity [EAEU, UZ] |
| Mass fraction of sorbic acid | % | no more |
Control methods:
ГОСТ 31504-2012 Milk and milk products. Determination of preservatives and synthetic colors content by high performance liquid chromatography method [AZ, KG, RU, TJ, MD] (State Scientific Institution “VNIMI” of the Russian Agricultural Academy)ГОСТ 33332-2015 Processed fruit and vegetable products. Determination of the mass fraction of sorbic and benzoic acids by high-performance liquid chromatographyГОСТ 33332-2023 Processed fruit and vegetable products. Determination of the mass fraction of sorbic and benzoic acids by high-performance liquid chromatography [2] [EAEU] |
| Mass fraction of benzoic acid | % | no more |
Control methods:
ГОСТ 31504-2012 Milk and milk products. Determination of preservatives and synthetic colors content by high performance liquid chromatography method [AZ, KG, RU, TJ, MD] (State Scientific Institution “VNIMI” of the Russian Agricultural Academy)ГОСТ 33332-2015 Processed fruit and vegetable products. Determination of the mass fraction of sorbic and benzoic acids by high-performance liquid chromatographyГОСТ 33332-2023 Processed fruit and vegetable products. Determination of the mass fraction of sorbic and benzoic acids by high-performance liquid chromatography [2] [EAEU] |
| Mass fraction of titratable acids | % | at least |
Control methods:
ГОСТ ISO 750-2013 Processed fruit and vegetable products. Determination of titratable acidity [EAEU, MD, UZ] |
| Pest infestation of grain stocks | ind./kg | equals |
Control methods:
ГОСТ 34130-2017 Dried fruits and vegetables. Test methods [AM, BY, KG, RU, UZ] |
| Pest contamination of grain stocks | ind./kg | equals |
| Size: sieve residue (Granulometry) | % | no more |
Control methods:
ГОСТ 27560-87 Flour and bran. Size determination method |
| Mass fraction of sulfur dioxide (sulphurous anhydride) | % | no more |
| Degree of grinding | % | at least |
Control methods:
ГОСТ 5902-80 Confectionery products. Methods for determining the degree of grinding and density of porous products |
| Thermal stability | % | equals |
| Mass fraction of impurities of plant origin | % | no more |
Control methods:
ГОСТ 26323-2014 Processed fruit and vegetable products. Methods for determining the content of plant impurities [AM, BY, KG, RU, TJ, UZ] |
| Mass fraction of mineral impurities | % | no more |
Control methods:
ГОСТ 25555.3-82 FRUIT AND VEGETABLE PROCESSED PRODUCTS Methods for determining mineral impuritiesГОСТ ISO 762-2013 Processed fruit and vegetable products. Determination of the content of mineral impurities [EAEU, MD, UZ] |
| Foreign matter | | |
Control methods:
ГОСТ 31720-2012 Food products for processing poultry eggs. Methods of sampling and organoleptic analysis [BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy)ГОСТ 34130-2017 Dried fruits and vegetables. Test methods [AM, BY, KG, RU, UZ] |
| Energy value of 100 g of product | kcal | equals |
| White | conventional units RZ-BPL | at least |
Control methods:
ГОСТ 26361-2013 Flour. Whiteness determination method [KZ, KG, MD, RU, UZ] |
| Falling number | s | at least |
Control methods:
ГОСТ 27676-88 Grain and products of its processing. Falling number determination method |
| Turbidity | NTU | no more |
Control methods:
ГОСТ 8756.11-2015 Processed fruit and vegetable products. Methods for determining clarity and turbidity [AM, KZ, KG, RU, TJ, UZ] (Russian Union of Juice Producers)ГОСТ Р 57164-2016 Drinking water. Methods for determining odor, taste and turbidity [RU] |
| Solubility index | cm³ | no more |
Control methods:
ГОСТ 30305.4-95 Dry dairy products. Methodology for performing solubility index measurements (VNIIMP) |
| Solubility on a dry matter basis | % | at least |
Control methods:
ГОСТ 31469-2012 Food products for processing poultry eggs. Methods of physical and chemical analysis [AZ, BY, KZ, KG, MD, RU, TJ, UZ] (GNU VNIIPP Russian Agricultural Academy) |
| Ascorbic acid content | % | at least |
Control methods:
ГОСТ 34151-2017 Food products. Determination of vitamin C using high performance liquid chromatography [AM, BY, KG, RU, TJ, UZ] (IFR RAS, FGBNU "VNIITEK") |
| Tocopherol content | % | at least |
Control methods:
ГОСТ EN 12822-2020 Food products. Determination of vitamin E content by high-performance liquid chromatography. Measurement of α-, β-, γ- and δ-tocopherols |
| Purity | group | at least |
Control methods:
ГОСТ 8218-89 Milk. Method for determining purity (State Agro-Industrial Committee of the USSR) |
| Caffeine content | % | equals |
