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EAS 5:2009
ICS 67.180.10
EAST AFRICAN COMMUNITY
© EAC 2009
Second Edition 2009
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| Page | |||
| 1 | Scope | 1 | |
| 2 | Normative reference | 1 | |
| 3 | Terms and definitions | 2 | |
| 4 | Requirements | 2 | |
| 4.1 | General requirements | 2 | |
| 4.2 | Compositional requirements | 2 | |
| 5 | Food additives | 3 | |
| 6 | Contaminant | 3 | |
| 6.1 | Metal contaminants | 3 | |
| 6.2 | Pesticide residues | 3 | |
| 7 | Hygiene | 3 | |
| 7.1 | General requirements | 3 | |
| 7.2 | Specific requirements | 3 | |
| 8 | Packaging | 3 | |
| 9 | Labelling | 4 | |
| 10 | Method of sampling | 4 | |
| 10.1 | General requirements for sampling | 4 | |
| 10.2 | Scale of sampling | 4 | |
| 10.3 | Preparation of sample | 5 | |
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 and other regulatory bodies in the 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.
This draft is the second edition and once approved will cancel and replace the first edition, EAS 5:2000, which has being technically revised.
ivRefined white sugar — Specification
This standard specifies requirements, methods of sampling and testing for refined white sugar intended for industrial use or human consumption.
NOTE This standard does not apply to refined white sugar in the form of cubes and powder.
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.
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice
EAS 38, Labelling of pre-packaged foods — Specification
EAS 217-2, Methods for the microbiological examination of foods — Part 2: General Guidance for the enumeration of micro-organisms-colony count Technique at 30 °C
EAS 217-6, Methods for microbiological examination of foods — Part 6: Examination for salmonella spp
EAS 217-8, Methods for the microbiological examination of foods — Part 8: Enumeration of yeast and moulds in foods
ICUMSA Method GS 2/1/3-27 (1994): The Determination of Lead in Sugar Products by a Colorimetric Method
ICUMSA Method GS 2/1/3/9-15, The Determination of Sugar Moisture by Loss on Drying
ICUMSA Method GS 2/3-1, The Braunschweig Method for the Polarisation of White Sugar by Polarimetry
ICUMSA Method GS 2/3-10, The Determination of White Sugar Solution Colour
ICUMSA Method GS 2/3-17, The Determination of Conductivity Ash in Refined Sugar Products
ICUMSA Method GS 2/3-23, Arsenic and Lead in White Sugar, Atom. Adsorp. Spectroscopy
ICUMSA Method GS 2/3-29 (1994): The Determination of Copper in Refined Sugar Products by a Colorimetric Method
ICUMSA GS 2/3-35, The Determination of Sulphite in Brown Sugars
ICUMSA Method GS 2/3/9-5, The Determination of Reducing Sugars in Purified Sugars by the Knight and Allen EDTA Method
ICUMSA Method GS 2/3/9-19, The Determination of Insoluble Matter in White Sugar by Membrane Filtration
ICUMSA Method GS 2/3/9-25 (2007): The Determination of Arsenic in Refined Sugar Products by a Colorimetric Method
1ICUMSA Method GS 2/9-6, The Determination of Reducing Sugars in White Sugar by Modified Ofner Method
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique
For the purposes of this standard, the following terms and definitions shall apply:
collection of packages of the same size, type and style which have been manufactured and packaged under essentially the same conditions
purified and granulated sugar, manufactured from any raw sugar by the process of purification consisting broadly of affination, melting, chemical treatment, filtration, decolourisation and re-crystallisation
international unit developed by International Commission for Universal Methods of Sugar Analysis (ICUMSA) for expressing the purity of sugar and is directly related to the colour of sugar
estimate of the sucrose content of sugar expressed as degrees of polarization
Refined white sugar shall be in the form of uniform, free-flowing crystals. It shall be free from dirt, foreign and extraneous matter. Refined white sugar shall be free from fermented, musty or undesirable odours.
The essential composition and quality factors shall be as laid down in Table 1.
| S No | Characteristic | Requirement/Limit | Method of test |
|---|---|---|---|
| i. | Polarisation, oZ, min. | 99.8 | ICUMSA Method GS 2/3-1 |
| ii. | Invert Sugar content, % m/m, max. | 0.04 | ICUMSA Method GS 2/3/9-5 ICUMSA Method GS 2/9-6 |
| iii. | Conductivity ash, % m/m, max. | 0.04 | ICUMSA Method GS 2/3-17 |
| iv. | Moisture content (loss of drying for 3 h at 105 °C ± 2 °C), max. | 0.1 | ICUMSA Method GS 2/1/3/9-15 |
| v. | Colour, in ICUMSA units at 420 nm, max. | 60 | ICUMSA Method GS 2/3-10 |
| vi | Sulphur dioxide, mg/kg, max. | 10 | ICUMSA GS 2/3-35 |
| vii | Water insoluble matter, mg/kg. max. | 60 | ICUMSA Method GS 2/3-19 |
Refined white sugar may contain only those food additives permitted by Codex Alimentarius for this commodity.
The maximum permitted levels for metals are set out in Table 2.
| S No | Parameter | Maximum limit | Method of test |
|---|---|---|---|
| i. | Arsenic (As), mg/kg, max. | 1 | ICUMSA Method GS 2/3/9-25 ICUMSA Method GS 2/3-23 |
| ii. | Copper (Cu), mg/kg, max. | 2 | ICUMSA Method GS 2/3-29 |
| iii. | Lead (Pb), mg/kg, max. | 0.5 | ICUMSA Method GS 2/1/3-27 ICUMSA Method GS 2/3-23 |
Refined white sugar shall conform to the maximum residue limits established by the Codex Alimentarius Commission for this commodity.
Refined white sugar shall be prepared and handled in accordance with the requirements of EAS 39.
The product shall conform to the microbiological limits in Table 3.
| Microbiological parameter | Limit | Method of test |
|---|---|---|
| Total Plate Count (mesophylic), CFU/10 g, max | 103 | EAS 217-2: |
| Yeast and moulds, CFU/10 g, max | 50 | EAS 217-8 |
| E.coli, CFU,/g | <1 | ISO 7251 |
| Salmonella, per 25 g | absent | EAS 217-6 |
Plantation white sugar shall be packaged in food grade materials that ensure product safety and integrity.
3The material used shall be new, clean and shall protect the sugar from contamination and wetting.
In addition to the requirements of EAS 38; the following specific provisions shall apply:-
In drawing, preparing, storing and handling of samples, the following precautions and directions shall be observed.
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 sugar.
The number of bags to be selected (n) from the lot shall depend on the size (N) of the lot and shall be in accordance with the formula:
These bags shall be selected at random from the lot; to ensure the randomness of selection a random number table, as agreed to between the purchaser and the supplier shall be used. In case such a table is not available, the following procedure shall be used:
4Starting from any bag, 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 bags in the lot and n the number of bags to be selected. Every r th bag thus counted shall be separated until the requisite number of bags is obtained from the lot to give samples for test.
In case of bags stacked in a pyramidal shape, approximately equal number of bags shall be selected from all exposed sides of the lot, so as to give the required number of sample bags.
From the top, middle and bottom portions of each of the selected bags (see 10.2), approximately equal quantity of sugar shall be taken with the help of a suitable sampling instrument. The sample collected from each of the bags shall be thoroughly mixed so as to give a composite sample of 600 g. The composite sample thus prepared shall be divided approximately into three equal parts; one for the purchaser, one for the supplier, and the third for the referee and sealed air tight with particulars as given in 10.1.(f).
The composite sample prepared as under 10.3.1 shall be tested for the characteristics as prescribed in Table 1.
The lot shall be declared as conforming to this specification, when the test results on various characteristics obtained on the composite sample satisfy the corresponding requirements.
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