Mandatory National Standard of jelly production in China

1 Definition
Jelly food made from water, sugar and thickener through proper process of boiling, mixture, filling and sterilization.

2 Classification of jelly products
2.1 Classification based on tissue shape
2.1.1 Gel jelly: Jelly whose content can basically remain in original shape of gel after poured from the packing container.
2.1.1.1 Cup-shape gel jelly
Gel jelly packed with cup-shape materials with the cup mouth heat-sealed with velum
2.1.1.2 Long-cup-shape gel jelly
Gel jelly packed with cup-shape materials with the cup body in a certain height and the cup mouth heat-sealed with velum
2.1.1.3 Bar-shape gel jelly
Gel jelly packed with film materials and in a column shape.
2.1.1.4 Abnormal gel jelly
Gel jelly except above types.
2.1.2 Drinking jelly:
Jelly whose content is in a shape of semi-fluid gel after poured from the packing container and can be directly sucked with a sucker or suction nozzle. 

2.2 Classification based on materials
2.2.1Fruit type
Jelly products whose syrup content is less than 15%.
2.2.2 Syrup type
Jelly products whose syrup content is no less than 15%.
2.2.3 Pulp type
Jelly products which contain 15% of fresh or processed fruit pieces/fruit grains.
2.2.4 Milk type
Jelly products processed with milk or milk products.
2.2.5 Other types
Jelly products except above types.

3 Sense organs requirements
3.1 Color: Having the natural color of the product.
3.2 Odor and taste: With the right odor and taste of the whey powder, no bad smell
3.3 Texture and shape: Gel jelly whose content can basically remain in original shape of gel after poured from the packing container and showing moderate softness. Drinking jelly whose content is in a shape of semi-fluid gel after poured from the packing container and can be directly sucked with a sucker or suction nozzle.
3.4 Impurities: No foreign impurities be visible to the naked eye

4 Specification requirements
4.1 Cup-shape gel jelly: The maximum inner diameter ≥3.5cm
4.2 Long-cup-shape gel jelly: Content length ≥6.0cm
4.3 Bar-shape gel jelly: Content length ≥6.0cm
4.4 Abnormal gel jelly: Net weight ≥30g

5 Marking requirements
5.1 Marking shall conform to GB 7718.
5.2 Label with product type according to Section 2.2..
5.3 When using the name “pudding”, should also label with “milk-containing jelly”. Label with juice content on juice jelly. Label with pulp content on pulp jelly.
5.4 Label with safety alert and edible method distinctly (red on white/yellow, text height≥3mm) on the outer packing and unit package, e.g.:” Don’t swallow it. Not suitable for children under 3 years. Children and elderly must take it under supervision.”

6 Packaging
6.1 The packing container and materials shall conform to relevant hygienic standard and regulations.
6.2 Unit package should be tightly sealed and convenient.
6.3 The package could use portion pack and free pack. Weighing or other means on sales are not limited.

SOURCE: shunde.gov.cn
http://zjjj.shunde.gov.cn/data/main.php?id=4318-4030138