Description

·       This Standard Applies To The Following Sugars Intended For Human Consumption Without Further Processing (Synonyms Are In Round Brackets). It Includes Sugars Sold Directly To The Final Consumer And Sugars Used As Ingredients In Foodstuffs. The Description Of Each Of The Sugars Is Also Given Below:

·       White Sugar – Purified And Crystallised Sucrose (Saccharose) With A Polarisation Not Less Than 99.7 ºz.

·       Plantation Or Mill White Sugar (Or Any Other Equivalent Name Accepted In The Country Of Origin In Which It Is Sold) – Purified And Crystallised Sucrose (Saccharose) With A Polarisation Not Less Than 99.5 ºz.

·       Powdered Sugar (Icing Sugar) – Finely Pulverised White Sugar With Or Without The Addition Of An Anticaking Agent

·       Soft White Sugar – Fine Grain Purified Moist Sugar, White In Colour With A Sucrose Plus Invert Sugar Content Of Not Less Than 97.0% M/M.

·       Soft Brown Sugar Fine Grain Purified Moist Sugar, Light To Dark Brown In Colour With A Sucrose Plus Invert Sugar Content Of Not Less Than 88.0% M/M.

·       Dextrose Anhydrous – Purified And Crystallised D-Glucose Without Water Of Crystallisation, With A D-Glucose Content Of Not Less Than 99.5% M/M On A Dry Basis And A Total Solids Content Of Not Less Than 98.0% M/M.

·       Dextrose Monohydrate – Purified And Crystallised D-Glucose Containing One Molecule Of Water Of Crystallisation, With A D-Glucose Content Of Not Less Than 99.5% M/M On A Dry Basis And A Total Solids Content Of Not Less Than 90.0% M/M.

·       Powdered Dextrose (Icing Dextrose) – Finely Pulverised Dextrose Anhydrous Or Dextrose Monohydrate Or Mixtures Thereof, With Or Without The Addition Of An Anticaking Agent.

·       Glucose Syrup – A Purified Concentrated Aqueous Solution Of Nutritive Saccharides Obtained From Starch And/Or Inulin. Glucose Syrup Has A Dextrose Equivalent Content Of Not Less Than 20.0% M/M (Expressed As D-Glucose On A Dry Basis), And A Total Solids Content Of Not Less Than 70.0% M/M.

·       Dried Glucose Syrup – Glucose Syrup From Which The Water Has Been Partially Removed To Give A Total Solids Content Of Not Less Than 93.0% M/M.

·       Lactose – A Natural Constituent Of Milk Normally Obtained From Whey With An Anhydrous Lactose Content Of Not Less Than 99.0% M/M On A Dry Basis. It May Be Anhydrous Or Contain One Molecule Of Water Of Crystallisation Or Be A Mixture Of Both Forms.

·       Fructose (Laevulose) – Purified And Crystallised D-Fructose With A Fructose Content Of Not Less Than 98.0% M/M, And A Glucose Content Of Not More Than 0.5% M/M.

·       Raw Cane Sugar – Partially Purified Sucrose, Which Is Crystallised From Partially Purified Cane Juice, Without Further Purification, But Which Does Not Preclude Centrifugation Or Drying, And Which Is Characterised By Sucrose Crystals Covered With A Film Of Cane Molasses.

Contaminants

Raw Cane Sugar :-

·       Raw Cane Sugar Shall Be Free From Heavy Metals In Amounts Which May Represent A Hazard To Human Health

Other Sugars :-

·       The Products Covered By This Standard Shall Comply With The Maximum Limits Established By The Codex Alimentarius Commission.

Pesticide Residues :-

·       The Products Covered By This Standard Shall Comply With Those Maximum Residue Limits Established By The Codex Alimentarius Commission For These Commodities.

Hygiene

·       It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1-1969) Recommended By The Codex Alimentarius Commission, And Other Relevant Codes Of Hygienic Practice An Codes Of Practice.

·       The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (Cxg 211997).

Labelling

The Name Of The Food :-

·       All Products Covered By This Standard Must Conform To The Description Given For That Product In Section 1 Of The Standard.

·       In Addition, The Following Specific Provision Applies To Powdered Dextrose (Icing Dextrose) – The Name Shall Be Accompanied By A Reference To Dextrose Anhydrous Or Dextrose Monohydrate Or Both As Appropriate.

·       Where The Glucose Syrup Contains Fructose Above 5% It Shall Bear A Description To Reflect This.

List Of Ingredients :-

·       The Presence Of Starch And The Maximum Amount Present Shall Be Declared On The Label Or Containers Of Powdered Sugar Or Powdered Dextrose.

Methods Of Analysis And Sampling

·       For Checking The Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (Cxs 234-1999) Relevant To The Provisions In This Standard Shall Be Used.