1 Scope 2 Normative reference documents 3 Terms and definitions 4 Classification 5 Requirements 5.1 Requirements for raw materials and excipients 5.2 Sensory requirements 5.3 Physical and chemical indicators 5.4 Food safety requirements 5.5 Net content 6 Hygienic requirements for production and processing 7 Analytical methods 7.1 Sensory requirements 7.2 Physical and chemical indicators 7.3 Net Content 8 Inspection rules and markings, packaging, transportation and storage