hard-boiled sweets specification public on standard...

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FINAL DRAFT UGANDA

STANDARD

FDUS EAS 350

First Edition 2015-mm-dd

Reference number FDUS EAS 350: 2014

© UNBS 2015

Hard-boiled sweets — Specification

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FDUS EAS 350: 2014

ii © UNBS 2015 - All rights reserved

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2015

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 41 505 995 Fax: 256 41 286 123 E-mail: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

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FDUS EAS 350: 2014

© UNBS 2015 - All rights reserved iii

National foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

This Final Draft Uganda Standard, FDUS EAS 350: 2014, Hard-boiled sweets — Specification, is identical with and has been reproduced from an East African Standard, EAS 350: 2014, Hard-boiled sweets — Specification, and adopted as a Uganda Standard.

Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard."

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FDEAS 350: 2014

ICS 67.180.10

© EAC 2014 Second Edition 2014

FINAL DRAFT EAST AFRICAN STANDARD


EAST AFRICAN COMMUNITY

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FDEAS 350: 2014

ii © EAC 2014 – All rights reserved

Copyright notice

This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC.

Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC’s member body in the country of the requester:

© East African Community 2014 — All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504481/2504255 E-mail: [email protected]

Web: www.eac-quality.net

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted

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FDEAS 350: 2014

© EAC 2014 – All rights reserved iii

Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed.

In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards.

The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.

East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.

FDEAS 350 was prepared by Technical Committee EAS/TC 019, Sugar and Sugar Confectionery.

This second edition cancels and replaces the first edition (EAS 350:2000), which has been technically revised.

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EAST AFRICAN STANDARD FDEAS 350: 2014

© EAC 2014 – All rights reserved 1


1 Scope

This Final Draft East African Standard specifies the requirements and the methods of sampling and test for hard-boiled sweets.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

CODEX STAN 192, General standard for food additives

EAS 12, Specification for potable (drinking) water

EAS 39, Hygiene for food and drink manufacturing industry — Code of practice

EAS 38, Labelling of pre-packaged foods — Specification

ISO 5379, Starches and derived products — Determination of sulphur dioxide content — Acidimetric method and nephelometric method

ISO 5809, Starches and derived products — Determination of sulphated ash

ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella spp.

ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive Staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium

ISO 7251, Microbiology of food and animal feeding stuffs — Horinzontal method for detection and enumeration of presumptive Escherichia coli — Most probable number technique

ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2 — Colony count technique in products with water activity less than or equal to 0.95

3 Product description

Hard-boiled sweets are super cooled non-crystalline liquids, which are so far below their melting point or softening point that they have assumed solid properties without crystallizing. They are a combination of sucrose and glucose syrup or sucrose and invert sugar with or without addition of optional ingredients given under 5.1.3.

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FDEAS 350: 2014

2 © EAC 2014 – All rights reserved

4 Product types

4.1 The hard boiled sweets shall be of two types:

a) plain hard boiled sweets; and

b) modified hard boiled sweets.

4.2 Plain hard boiled sweets shall be clear or pulled to incorporate air to cause opaqueness and shine, or the composition adjusted so as to grain in a desired length of time. These shall include the following:

a) clear sweets shall be formed into desired shapes without introducing sufficient air to cause opacity and not kneaded for sufficient time to produce graining;

b) pulled sweets shall be the clear high boiled sweets which have been pulled by hand or mechanically to incorporate air to produce opacity and subsequent crystallization; and

c) grained sweets, shall be the hard-boiled sweet whose composition has been so adjusted that a delayed action graining occurs over a period of time.

4.3 Modified hard boiled sweets shall include the following:

a) filled confection shall be composed of a clear, pulled or grained casing enclosing an acceptable centre filling;

b) butter scotch shall be a plain hard boiled sweet containing dairy butter;

c) brittle shall be a plain hard boiled sweet containing edible fat and/or nut products;

d) glace shall be a plain hard boiled sweet casing enclosing a filling of fruits or nut products; and

e) taffy shall be a pulled hard boiled sweet that contains an edible fat and/or a milk product.

5 Requirements

5.1 Ingredients

5.1.1 General

All ingredients shall be food grade complying with the requirements of the relevant East African standards.

5.1.2 Essential ingredients

The following essential ingredients shall be used in the manufacture of hard boiled sweets:

a) sugar; and

b) liquid glucose.

5.1.3 Optional Ingredients

In addition to the essential ingredients specified in 5.1.2, the product may also contain but not limited to any of the following optional ingredients singly or in combination. In addition, flouring agents should also be provided under the optional ingredients:

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FDEAS 350: 2014


a) fruits, fresh or dried and fruit products;

b) edible oils and fats;

c) milk and milk products;

d) chocolate, cocoa powder, cocoa butter, coffee and tea;

e) edible nuts and nut products;

f) edible common salt;

g) edible flours and starches;

h) edible oilseed flours and protein isolates;

i) spices;

j) vitamins and vitamin concentrates;

k) enzymes; and

l) lubricants such as glycerine, stearic acid, talc powder.

5.2 General requirements

Hard-boiled sweets shall:

a) be in any desired shape, size or colour with pleasant taste and flavour;

b) be safe and suitable for human consumption;

c) neither stick to each other nor to the wrappers;

d) not show caramelization;

e) be free from abnormal taste and flavours; and

f) be practically free from dirt.

5.3 Specific quality requirements

The hard-boiled sugar confectionery shall comply with the specific quality requirements given in Table 1.

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FDEAS 350: 2014


Table 1 — Specific quality requirements for hard boiled sugar

S/No Characteristics Requirement Test method

i) Moisture content, % by mass, max. 2.5 Annex A

ii) Sulphated ash, % by mass, max. 1.5 ISO 5809

iii) Acid insoluble ash, % by mass, max. 0.2 Annex B

iv) Sulphur dioxide, ppm, max. 350 ISO 5379

6 Food additives

Only the food additives permitted in CODEX STAN 192 may be used.

7 Contaminants

7.1 Pesticide residues

Hard boiled sweets shall comply with maximum pesticide residues limits established by the Codex Alimentarius Commission for this commodity.

7.2 Heavy metals

Hard boiled sweets shall be free from heavy metals in amounts which may represent a hazard to human health.

8 Hygiene

Hard boiled sweets shall be prepared and handled in accordance with EAS 39 and shall comply with microbiological limits specified in Table 2.

Table 2 — Microbiological limits for hard boiled sugar

S/No Characteristic Requirement Test method

i) Yeast and moulds, cfu per g, max 10 ISO 21527-2

ii) E. coli, cfu per g Absent ISO 7251

iii) S. aureus, cfu per g Absent ISO 6888 – 1

iv) Salmonella, cfu per 25 g, Absent ISO 6579

9 Packaging

Hard boiled sweets shall be packaged in food grade material which ensures the safety and integrity of the product.

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FDEAS 350: 2014


10 Weights and measures

The fill of hard boiled sweets shall comply with Weights and Measures regulations of Partner States or equivalent legislation.

11 Labelling

Hard boiled sweets shall be labelled in accordance with requirements specified in EAS 38. In addition, the following shall be legibly and indelibly marked on each outer package:

a) name and physical address of manufacturer/importer/distributor/ packer;

b) product name as ‘’Hard Boiled Sweets’’ ( Hard Boiled sugar confectionaries);

c) date of manufacture;

d) expiry date;

e) list of ingredients in descending order;

f) storage instructions (for bags/cartons);

g) country of origin;

h) batch/lot number;

i) net content or number of pieces in the package; and

j) instructions for disposal of the used package.

12 Sampling

12.1 General requirements

In drawing, preparing, storing and handling of samples, the following precautions and directions shallbe observed.

Samples shall be taken in a protected place not exposed to damp air, dust or soot.

The sampling instruments shall be clean and dry when used.

When sampling for microbiological purposes, the sampling instruments and containers for samples shall be sterilized preferably by dry heat at 170 °C for one hour before use.

Precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and the containers for samples from adventitious contamination.

The samples shall be placed in clean, dry, and moisture-proof containers.

The sample containers shall be sealed air tight after filling, and marked with full details of sampling: the date of sampling, batch number, name and place of factory, name of the person sampling and other important particulars of the consignments.

Samples shall be protected from light as far as practicable and shall be stored in a cool and dry place.

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FDEAS 350: 2014


12.2 Scale of sampling

12.2.1 All the packages of the same size, type and style which have been manufactured and packaged under essentially the same conditions in a single consignment shall constitute a lot. Samples shall be tested separately for each lot for ascertaining the conformity of the product.

12.2.2 The number of packages to be selected (n) from the lot shall depend on the size (N) of the lot and shall be in accordance with the formula:

n = √N

Where

n is the number of pieces/packages to be selected;

N is the lot size.

These packages shall be selected at random from the lot; to ensure the randomness of selection a random number table. In case such a table is not available, the following procedure shall be used:

Starting from any package, count them as 1,2,3,….. up to r and so on in one order, where r is equal to the integral part of N/n, N being the total number of packages in the lot and n the number of packages to be selected. Every r

th package thus counted shall be separated until the requisite number of packages is

obtained from the lot to give samples for test.

In case of packages stacked in a pyramidal shape, approximately equal number of packages shall be selected from all exposed sides of the lot, so as to give the required number of sample packages.

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FDEAS 350: 2014


Annex A (normative)

Determination of moisture content

A.1 Procedure

A.1.1 Preparation of samples

Crush or grind as quickly as possible in a dry pestle and mortar 150 g of the sample on a clean porcelain slab. Crush thoroughly to secure a uniform sample. Store the crushed sample immediately in an airtight glass container and use this wherever the use of prepared sample is indicated.

A.1.2 Procedure

Weigh accurately about 5 g of the prepared sample (see A.1.1) in a tared moisturizing dish. Distribute the material as evenly as practicable over the bottom of the dish by gentle sidewise movements. Place the dish in

a vacuum oven, remove the cover of the dish and dry the material for six hours at 80 oC 1

oC at a pressure

not exceeding 140 mm Hg. Allow the dish to cool to room temperature in a desiccator and weigh.

A.2 Calculation

A.2.1 The moisture content shall be expressed as follows;

Moisture, % by mass = 100x 1

m

mm

where

m is the mass, in grams, of the prepared sample taken for the experiment; and

m1 is the mass, in grams, of the material after drying for six hours.

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FDEAS 350: 2014


Annex B (normative)

Determination of acid insoluble ash

B.1 Reagent

Dilute hydrochloric acid, approximately 5 N (prepared from concentrated hydrochloric acid)

B.2 Procedure

B.2.1 Weigh accurately 20 g of the prepared sample (see A.1.1) in a tared, clean and dry porcelain dish.

Ignite the material in the dish on hotplate for about one hour. Complete the ignition by keeping in the sample material in a muffle furnace at 600

oC ± 20

oC until grey ash results.

B.2.2 Cool in a desiccator. Add 25 mL of this dilute hydrochloric acid to the ash, cover with a watch-glass and heat on a water bath for 10 min. Allow to cool and filter the content of the dish through a ashless filter paper until the washings are free from chlorides. Return the filter and the residue to the dish. Keep it in an air-

oven maintained at 105 oC 2

oC for 3 h. Ignite in the muffle furnace at 600

oC 20

oC for 30 min in the muffle

furnace, cool and weigh. Repeat this process of heating for 30 min, cooling and weighing till the difference between two successive weighing is less than one milligram. Record the lowest mass.

B.3 Calculation

Acid insoluble ash content shall be expressed as follows:

Acid insoluble ash, percent by mass =

mm

mm

1

2100

where,

m2 is the mass, in grams, of the porcelain dish with the acid insoluble ash;

m is the mass, in grams, of the empty porcelain dish;

m1 is the mass, in grams, of the porcelain dish with the prepared sample taken for the test.

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