Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 4935 (1968): Synthetic Syrups [FAD 10: Processed Fruitsand Vegetable Products]

1814935.. 1968

Indian StandardSPECIFICATION FORSYNTHETrC SYRUPS

( First Reprint MAY 1979 )

UDe 663.814

'OJ ]oPJrigJu )969

INDIAN 'STANDARDS INSTITUTIONM/t.NAK BHAVAN, 9 autADUR SHAH ZAFAR MARG

NEW DELHI 110002lilly 1969

18,4935·1968

Indian StandardSPECIFICATION FORSYNTHETIC SYRUPS

Miniitty of Food, Agriculture, Community Develop­ment & Co-operation ( Department ofAgriculture)

Indian Council of Agricultural Research, New Delhi

Pure Products &. Madhu Canning Pvt Ltd, BombayTims Products Limited, CalcuttaAll India Food Preservers' AsIociation, Bombay

Directorate of Supply &. Traruport, Army Headquar­ters ( Ministry of Defence)

lJr-CoL N. G. C. bNOAR ( ""lmt4tt )

Fruits and Vegetables Sectional Committee, AFDC 23

CJuainruua Jl,?cmtliagAOIUetlLTlJJlAL MARltltTlNO AD- Directorate of Marketing & Inspection ( Ministry of

V18ER TO THE GoVERNMENT Food, Agriculture, Community Development &01' INDIA Co.operation ). Nagpur

M,mbusDR K. BAGOHI Central Committee for Food Standard. (Ministry of

Health, Family Planning & Urban Development ),New Delhi

AUUIT ANT SEC'RETARY ( AltmuJU )D1\ K. C. nnAN Agriculture Department, Government of West BengalSHill H. C. BHATN,A.O,A.R Central Food Technological Research Institute

( CSIR), MysoreVa L. V. L. SASTRY {AllerIl4M)

BRIO A. S. BnUJWALA Technical Standardization Committee (Foodstuff's)(Ministry of Food, Agriculture, CommunityDevelopment & Co-operation)

Sunl S. L. K"TYALDa R. N. SlNGR (Alrnnall)

Dft, D. S. PATBX.SSltI K. U. PAULSlflU I. J. PuRl

SaBI V. B. OBBOI (A.llcmau)CoL R. R. RAO

DR P. K. KnlAL ( Allnnate)DR B. CHOUDHURY Indian Agricultural Research Institute, New DelhiDEPUTY DrKEC'l'On OF AGRlCUL- Agriculture Department, Government of Punjab

TORE (H & V)SHRI S. D. Dll:WAN Agriculture Department. Government of HaryanaHORTICULTURIST & AUOCIATIll Agriculture Department, Government of Madras

PROFE8S0R 01' HORTICULTURE,AGRJCULTURAL CoLLEOII: & RE.DAReR INSTITUTE, CoIIIBA-

TOREVEOETABLE SPBOIALI8T ( AltmliAtI )

MAl N. V. R. IYENGAR Indian Institute of Packaging, BombayJOINT DIRECTOR 01' AORlcuLTuaB Agriculture Department. Covernment of M.haraahtra

(HORT)HOKTIOVLT'ORIBT (Allernau)

SRRI U. S. KANG

INDIAN STANDA.RDS INSTITUTIONMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DEUlI 110002

IS: 4935 ..1968

Tnchur

Central Fruit Products AdVISOry Committee ( MtnUllryof Food, Agriculture, Commuruty Development& Co-operauon )

Directorate of Marketmg and Inspecuon (MInistryof Food, Agnculture, Community Development& Co-operation ), Nagpur

Central food Technologrcal Research Institute( CSIR), Mysore

All India food Preservers' ASSOCiatIOn. Calcutta

IlIprumtl",Development Council for Food Processing Industries.

New DelhiDirectorate of Fruit Utilization, Government of

U tlar PradeshHmdus~aD Lever Limited, Bombay

National Agricultural Ce-operanve Marketing Fede­ration Ltd, New Delhi

Director General, lSI (Ex-officrD Memb" )

Provrsion Merchants' Associanon, DeihlMohan Meakm Brewer ICS Ltd, Ghazlabad~agpur Orange Growers Co-operative ASSOCiation

Ltd. NagpurTechnical ':ltandardlzlltlOn Cornrmttee (Foodstuffs),Mlluslry of Food, Agnculture, Community

Developrnen I & Co-OJX"I at \CIn[adavpur UOlVCrlUV, CalcuttaPure Product. & Madhu Canning Private Ltd, Bombay0& P Products Private Ltd, Bornbav

CIIA 0 IfA ( A/let'I'IllIe )Development Council for Food Processmg Industries,

Ney, DeIhlResearch & Development Orgaruzanon (Mtmlltry of

Defence ). M YloreSHIU N. L. JAIN ( Allmt4ll )

DR P. K, VJJAYARAOHAVAN

Dn HAnI BHAGWAN.Deputy Director (Agrl & Food)

On P. K. KYl\lAL

( Contmutd from pag, J )

/If""bnsSFCRFTARl'

SHill D SSli:CIU.T A II\'

DR L. V. L. SASTRY ( Alternate)SHIH M. 1 DAVin Canning lndustries Cochm Ltd,

SHRt C. V. PAUL (Altnnatt)~1I1l1 GumMAltl tAIL~I"U E K.J",YANARAYANANSIIIII M, S, Kom.i

DR O. "'i. SRJVA8TUA

On H. C. SRIVASTAVADR P. C. JAIN ( Altmu21t)

Snur R. L, UPPAL

MnnbnsAOJUCULTUJUL MARKETING An­

VIS" It TO THE GOVJI'RNMENT OFI...-.,[A.

SHR[H.C.BHAT~AOAR

$«rita?SHBI G. S. VJLJtRU

Deputy Director (Agr! &. Food), lSI

Processed Fruits and Vegetables Subcommittee, AFDC 23 : 3CorJrJl1I6

Smu DAYA NAND

SHRt SUNIT MUKIIERJER

DR D S PATFLSmu T'. S. POOJfrCIJANW .... ' ....

SHill L J D'~I)U7A ( A/urnal,)Suru 1. J Puru

511 HI V. n OUHIOI ( Alternate )Dn U Y REO} Hmdustan Lever Limited Bombay

DRH C S'~nA8TA\·A(Alttrnatt)

COL R. R. R '\,(1 Directorate of Supplv & Transport, Army Headquar-ters (MInistry of Defence )

LT.COL N. G. C. [FNOAH ( Alternate)::-'ELlUTAH\ Central Committee for Food Standards ( Ministry of

Health, Family Plannmg & Urban Develop­menr ), New Delhi

2

AMENDMENT NO. I MAY 1996TO

IS 4935: 1968 SPECIFICATION FOR SYNTHETICSYRUPS

( PnR~ 3, clause 0.4) - Insert the following new clause after 0.4 andrenumber the subsequent clause:

'0.5 A scheme for Iabclling environment friendly products known as ECO,MlHkbas been introduced at the instance (If the Ministry of Environment and Forests(MEF), Government of India. The ECO-Mark shal! be administered by theBureau of Indian Standards (8IS) under the HIS Act, 198685 per the ResolutionNo. 71 dated 20 February 1991 and Resolution No. 425 dated 28 October 1992published in the Gazette of the Goverumcnt of India. For a product to be eligiblefor marking with the ECO-MlUk it shall also carry the Standard Mark of SIS forquality besides meeting additional environment friendly (EF) requirement'. Theenvironment friendly requirements Cor synthetic syrups are, therefore, includedthrough Amrndment No. I to this standard.

This amendment is based on the Gazette Notification No. 624 (E) dated 6SrplcmhC'r 1995 for Uthdliflg Beverages, fnran. Foods. Processed Fruits andVegetable Products as environment Iricudly, puhli..hcd in the Gazelle of theGovernment of India.'

(Page 4, clause 3.4.3) - Insert the following new clausesafter 3.4.3:

"3.5 AddWonn' Requirements for ECO-Mnrk

3.5.1 General Requirements

3.5.1.1 The product shall conform to the requirements prescribed under 3.1 to3.4.3.

3.5.1.1 The manufacturer shall produce the consent clearance as per Iheprovisions of Waler (PCP) Act, 1974, lVlllcr (PCP) Cess Act, 1977 and Air(PCP) Act, 1981 along with the authorization if required under Environment(Protection} Act, 1986 lind the Rules made thereunder 10 the Bureau of IndianStandards while aplJ'ying for the ECO·Mark and Ihe product shall also be in:1rrmdancc with the Prevention of Food Aduherntion Act, 1954 and the Rules'n'Hle thereunder. Additionally, FPO 1955 (Fruit Product Order) framed under

" .,,1 Commodities Act, 1955, Standards of Weig"ts and Measures Act, 1977-nrnts wherever applicable has to be complied with.

1

Amend No. 1 to IS 4935: 1968

J.~.l.J The product/packaging may also display in brief (be criteria based onwbich tbe product bas been labelled environment friendly.

3.5.1.4 The malerial used for product packing shall be recyclable orbiodegradable.

3.5.1.5 The date of manufacture and date of expiry shan be declared on theproduct/package by the manufacturer.

3.5.1.6 The product shall be microbiologically safe wben tested as per IS 5403 :1969 'Method for yeast and mould count of foodstuffs' and IS 5887 (Part 5):1976 'Metbods for detection of bacteria responsible for food poisoning: Part 5Isolation, identification and enumeration of Vibrio Choierae and VibrioParahaemolyticus (first revision )' and shall be free from bacterial and fungaltoxins.

3.5.1.7 The pesticide residues, if any in the product shall not exceed the limit asprescribed in PFA Act, 1954 and the Rules made thereunder.

3..5.1.8 The product/package or leaflet accompanying it may display instructionsof proper use, storage and transport (including refrigeration temperaturecompliance) so 85 to maximize the product performance, safety and minimizewastage.

3.5.1 Specific Requirements

3.5..1.1 The product shall not contain any of the heavy metal contaminants inexcess of the quantities prescribed in Table 1."

(Page 5, clause 4.2.1 ) -Inserttbe following new clause after 4.2.1:

'4.3 ECO-Mark

The product may also be marked with the ECO-Mark, the details of which maybe obtained from the Bureau of Indian Standards.'

(FAD 10)Reprography Unit. 815, NewDetbl. Indi.

2

15:4935-1968

Indian StandardSPECIFICATION FORSYNTHETIC SYRUPS

o. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institutionon 18 December 1968, after the draft finalized by the Fruits and VegetablesSectional Committee had been approved by the Agricultural and FoodProducts Division Council.

0.2 Synthetic syrups also commonly known as SHERBATS occupy animportant place among the beverages manufactured in the country. It is,however, necessary to ensure the quality of the products if the demand isto be maintained and further developed. It is, therefore, necessary to havestrict quality control based on specifications.

0.3 In the preparation of this standard due consideration has beengiven to the Prevention of Food Adulteration Act, 1954 and the Rules framedthereunder and Fruits Products Order, 1955. However, this standardis subject to the restrictions imposed under these, wherever applicable.

0.4 Synthetic syrups are prepared with or without addition of citric acidto the sugar syrup and flavouring essences. The syrups may also containadded permissible synthetic colours and preservatives.

0.5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, express­ing the result of a test or analysis, shall be rounded off in accordance withIS: 2-1960·. The number of significant places retained in the rounded ofTvalue should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of samplingand test for synthetic syrups.

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definition shall apply.

2.1 Absence of Defects - Freedom from extraneous matter like grit, dirt.crystallized sugar, and an oily layer at the surface.

-Rules for rounding off numerical values ( rmud ).

3

18 s4935.1968

3. REQUIREMENTS

3.1 Preparation - Synthetic syrups shall be prepared only from sucrose,invert sugar, dextrose, liquid glucose, water, harmless herbs, dry fruits,flower petals and essences. In the preparation of synthetic syrups artificialsweetening agents shall not be used.

3.2 Additives - The only additives that shall be used in synthetic syrupsare citric acid and permitted colours.

3.3 Preservatives - The only preservatives that may be used in syntheticsyrups are sulphur dioxide or any other suitable sulphite or benzoic acidor its water soluble salts. The sulphur dioxide (SO,) content shall notexceed 350 parts per million when tested according to the method pres­cribed in Appendix B of IS: 4624-1968* or benzoic acid content shall notexceed 600 parts per million when tested according to the method pres­cribed in Appendix B of IS: 3500-1966t.

3.4 RequirelDent& of the Finished Product

3.4.1 The total soluble solids content in synthetic syrups shall be notless than 65 percent by weight when tested according to the method pres­cribed in Appendix B of IS: 3882-] 966:.

3.4.2 Synthetic syrups shall be clear, transparent, free from scum, residueor suspended particles, shall be of a uniform colour, shall possess a pleasanttaste and flavour truly characteristic of the flavouring material used andshall score not less than 80 points. There shall be no crystallization ofsugar. Maximum and minimum number of points scored by differentfactors shall be as follows:

FaetorColourTaste and flavourAbsence of defects

Maximum255025

Minimum2040

20

Scoring shall be done according to the method prescribed in Appendix A.

3.4.3 Synthetic syrups shall not contain poisonous metals in excess ofthe quantities specified in Table I.

f. PACKING AND MARKING

4.1 Packing-Synthetic S)TUPS shall be packed In suitable containerspreferably glass bottles.-- --.-- ----

·Specification for dehydrated peas. ( Since revised ).tSpccificalJOn for mango chutney. . .

tSpccification for tomato ketchup.

4

IS 14935 -1968

TABLE I LIMITS FOR POISONOUS METALS IN SYNTHETIC SYRUPS( Clause 3.4.3 )

METHODS 0 .. TaT,REI' TO CL No. o.

IS: 2860·1964·(4)1314151617

REQUIREMENTCRAaACTERISTICSLNo.

(l) (2) (3)i) Arsenic ( as As ), ppm, Mll% 1'1

il) Lead (as Pb ) , ppm, Mtvt '2'5Iii) Copper ( as Cu), ppm, MaJt 30iv) Zinc (as Zn l, ppm, Max 19v) Tin (as So ), ppm, Mu 250

.Methods of sampling and rest for processed fruits and vegetables.

4.2 Marking - Each container shall be marked or labelled with thefollowing particulars:

a) Name of the material with the brand name, ifany (see Note);~OTF. - The container of svntheuc syrups will not bear any label which wLU

I~ad the consumer into believing that it is genuine fruit product. In additionthe labe-l will have the word • SYNTHETIC' distinctly and clearly displayed onif. ROlle, KIIUS. KEWRA, SANDAL and other such ayrups may not bedeclared as ' SYNTHETIC' but shall not bear picture of fruits on the label.

b) Name and address of the manufacturer;c) Net weight of the contents in grams;d) Date of manufacture or code number indicating the date of

manufacture;e) List of additives, if used; andf) Manufacturer's licence number.

4.2.1 The containers may also be marked with the lSI CertificationMark.

NOTE - The use of the lSI Certification Mark is governed by the provisions ofthe Indian Standards Institution (Certification Marks) Act and the Rules andRegulations made thereunder. The lSI Mark On products covered by an IndianStandard conveys the assurance that they have been produced to comply with therequirements of that standard under a well-defined system of inspection, testing andquality control which is devised and supervised by lSI and operated by theproducer. lSI marked products are also continuously checked by lSI for conformityto that standard as a further saUguard. Details of conditions under which a licencefor the use of the lSI Certification Mark may be granted to manufacture... Orprocessors, may be obtained from the Indian Standards Institution.

5. SAMPLING5.1 The method of drawing representative samples of the material andthe criteria for conformity shall be as prescribed in IS: 2860-1964•.6. TESTS6.1 Tests shall be carried out as prescribed in relevant appendices andclauses specified in 3.3, 3.4 and col 4 of Table 1.

·Methods of sampling and test for processed fruita and vegetables,

5

IS t 4935 -1968

APPENDIX A(Clause 3.4.2)

METHOD OF SCORING FOR SYNTHETIC SYRUPS

A-I. APPARATUS

A-I.) White PorcelaiD Bowl. - big enough to hold the contents of thecontainers under examination.

A-l.2 Stainles. Steel SpOOD8

A..2. PROCEDURE

A..2.1 Panel or Judges- For awarding SCores to synthetic syrups theyshall be judged by a panel of 3 to 5 judges. All the judges constituting apanel shall be conversant with the factors governing the quality of theproduct. The containers shall be opened and contents poured separatelyinto white porcelain bowls. Each judge shall independently examine thecontents from each of the containers and assign scores for differentcharacteristics.

A.2.1.1 The judges shall consider the following characteristics:

a) Colour,b) Taste and flavour, andc) Absence of defects.

A-2.2 System of Scoriug - The variations within each factor are sodescribed that the SCOfC'S may be ascertained for each factor and expressednumerically. The relative importance of each factor has been expressednumorically on a scale of 100. Each judge shall give a score for theindividual factors, by the method described in Table 2 and record hisobsr-rvations in the Score Sheet t see P 8).

A..2.2.1 The scores as number of points given by the judges for the con­tents of each container for the 3 factors shall be recorded in a tabular form inthe Score Card (set P 9) and the average score calculated for each factorwith overall average for each container entered in the appropriate column(set Table 2 and A-2.3.2).

A..2.3 Ascertaining the Score

A-2.3.1 Agreement Among ]udgtS - To ascertain uniformity of judgementamong the judges, the total score assigned by each of them for thecontents of the same container shall be calculated by adding up thescores for the various individual characteristics. If the difference between themaximum and the minimum of the total score so obtained does not exceed

6

IS : 4935- 1968

TABLE 2 SCORING FOR SYNTHETIC SYRUPS( Clas. A~2.2 )

CRARACTERIITIC

( I )Colour

Taste and fla\ our

Absence ofdefects

DESCRIPTION

( 2 )Good, bright. practically uniform

colour; free from dilcolourationdue to oxidation or other causes;changes normally associated dueto processing shall not be consi­dered as defect.

Good, bright, reasonably uniformcolour

Pleasant taste; Ravour characteris­tic of the flavouring materialused; free from burnt or anyother objectionable odour oroff-taere

Pleasant taste; slight flavour( aroma) indicating scorchingor burning, but such as not torender the product unaccept­able

Clear; pracrically free from hazr­ness, sediment, grit, dirt or otherobjecriona ble extraneous mate­rial; free from any crvstallizedsugar. There shall not be pre­sent an oily ring at the surface

Reasonably clear; reasonably freefrom haziness, slight sedimenta­lion; no oiJy ring present at thesurface

MUIJIUK NU1IBDOJ' POINTS

( 3)25

20

50

25

20

( K + :> ), where K is the number of judges, the scoring shall be deemed asuniform for the container under consideration. If the difference exceeds( K + 5), the most outlying score, that is, the one which is farthest from itsimmediate neighbour (the scores being arranged in one order), shall bediscarded and the uniformity among the scores of remaining judgesexamined. .

A-2.3.2 When the consistency (see A..2.3.1) is thus established the over­all average scores given by the judges whose scoring has been found to beconsistent, shall be calculated for each container. The average score foreach of the individual characteristic shall also be calculated by taking intoaccount the corresponding score as given by the same judge for thecontents of the same container.

7

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