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@Oe5a Gqoai Eeqoc A@6 Orarq@Esn 6)U'rgre5rr{I 6Oegr6o Rd;6 R6n 6Il6o5r 6R6trr6t DRAF't STANDARD F'or PIIBLIC COMMENT

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@Oe5a Gqoai Eeqoc A@6 Orarq@Esn 6)U'rgre5rr{I 6Oegr6o Rd;6 R6n 6Il6o5r 6R6trr6t DRAF't STANDARD F'or PIIBLIC COMMENT @oe5a gqoai eeqoc A@6 orarQ@esn 6)u'rgre5rr{i 6oEgr6o rd;6 r6n 6il6o5r 6r6trr6t DRAF'T STANDARD F'OR PIIBLIC COMMENT (#aaoo rD ft6. t0rrrdr6 rqqdq,, L rbl. ro alr'lrioi) j}:oz'-oo-ro ) zozr-or-ro Daft Sri Lrnkn Strndrrd SPECIFIC,ITION FOR TR.EACLD PART 4: SUCARCANE TREACLE @sl,s...........:......) ErG 6.e q € e.6' ggd 8666d 66gocb 405 66106 : Cdbr& (6. c.. e. e60006 ............ : ............) ooo e5go66 € e.n so66d oc6 oe6te66 €a 6€6, os:€bi 616€ €a e eo. Grdh,ory 6rdn@6 6r!6ia@d; . This d.d should not 69 rgarded or used as a Si Lanka Sbdrd. +,ibar oE6 6d66t : g e.btr 9€d +16666, 17, a6i6oj3@ oao(d, ftCoaoe &!to, o6r€0 08. confrenG to bc sctrt to: sRlI-ANKA SIANDARDS lNsTlTUTIoN, l?, VlcToRlA pLAcE. ELVITIGALA MAWATH,{. COLOMBO 03. torQtrJE@ E8?tl eezsleo2t g5o, EogO q'o ogo oo€l 6 e.zoc a@d ozcrgoorr , @ e"zoc A@6 qcorrn,Co 6,opCd zlcru&zs: 6oOOzlo oqoc coOP €roD. gqre g"ga tocd zor@Q @cgooozlj qccorxnood ooc @dOg oOar gQ8erzri 6890 oerd , e(o.a?t 9-g" esoocoJa?tco zs:dg g1oD. SoDOr.r 6 e.zsr, 9@6 grozirmco E8zrf eogzs'rc Ogc qOco> oOoncd ozs"rQ@en ogg ozoQgrozrrO gqcg ooCe5nrc toc EoDOo'r 6o@n QtlO oerd eroOz:"larO eoleraigoottczil goo oa'rcO gsezog. d-Oq, og@ ozsrQgoar 8@ozir o16 O1O to1@,Go?D go d aO qniOafozrf a@ dcs gco3?t6,)cgo 6,ozsrc6 O€ ftzir. oe 8@aqo dOm 8og@ @8 eron eoqoo} €Bu:coo d8co g4co. gor@ t*r,r6q! @ g"zor 9@6 qcorra:o, 17, SzslooC6coc oooEes, qCl8Oog @cozr, ozncg@ 08. nKlnnannrnannnK Introduction This Draft Sri Lanka Standard has been prepared by the Sri Lanka Standards Institution and is now being circulated for technical comments to all interested parties. All comments received will be considered by the SLSI and the draft if necessary, before submission to the Council of the Institution through the relevant Divisional Committee for final approval. The Institution would appreciate any views on this draft which should be sent before the specified date. It would also be hJpful if those who find the draft generally acceptable could kindly notifu us accordingly. All Communications should be addressed to: The Director General Sri Lanka Standards Institution, 17, Victoria Place, Elvitigala Mawatha, Colombo 08. DSLS :Part 4 Draft Sri Lanka Standard SPECIFICATION FOR TREACLE PART 4: SUGARCANE TREACLE DSLS : Part 4 Gr. Copyright Reserved SRI LANKA STANDARDS INSTITUTION No, 17, Victoria Place Elvitigala Mawatha Colombo 08 Sri Lanka 1 DSLS :Part 4 Draft Sri Lanka Standard SPECIFICATION FOR TREACLE PART 4: SUGARCANE TREACLE FOREWORD This Sri Lanka Standard was approved by the Sectoral Committee on Food Products and was authorized for adoption and publication as a Sri Lanka Standard by the Council of the Sri Lanka Standards Institution on ....................... This Standard supersedes SLS 772:1987. In this Standard specific parameters including sugar profile, amino acid profile has been introduced to differentiate sugarcane treacle from other treacle types. This Standard is subject to the Food Act No. 26 of 1980 and the regulations framed thereunder. For the purpose of deciding whether a particular requirement of this Standard is complied with, the final value, observed or calculated, expressing the results of a test shall be rounded off in accordance with SLS 102. The number of significant figures to be retained in the rounded off value shall be the same as that of the specified value in this Standard. 1 SCOPE This Standard prescribes the requirements and methods of sampling and test for sugarcane treacle. 2 REFERENCES SLS 102 Rules for rounding off numerical values SLS 143 Code of practice for general principles of food hygiene SLS 428 Random sampling methods American Association for Cereal Chemists Approved methods (AACC) 11th edition Volume 2, 2010 Official methods of Analysis, Association of Official Analytical Chemists (AOAC) 20th edition, 2016 3 DEFINITION For the purpose of this Standard, the following definition shall apply: 3.1 sugarcane treacle : Juice extracted from sugarcane stalks (Saccharum spp.) (Sinhala- Uk, Tamil - Karumbu) boiled down to a viscous/ concentrated syrup. 2 DSLS :Part 4 4 INGREDIENTS 4.1 Basic ingredients Sugarcane treacle shall be made from clean, filtered, fresh sap/ juice of the plant mentioned in Clause 3. 5 REQUIREMENTS 5.1 Hygiene Sugarcane treacle shall be processed, packaged, stored and distributed under hygienic conditions as prescribed in SLS 143. 5.2 Appearance The colour of sugarcane treacle shall be uniform and dark brown. It shall be free from any plant tissue and insects, insect fragments or any other extraneous and foreign matter. 5.3 Flavour and odour Sugarcane treacle shall have a pleasant, characteristic aroma and flavour of the sugarcane treacle. It shall be free from any objectionable aroma and flavour. 5.4 Adulterants The product shall be free from adulterants. 5.5 Other requirements Sugarcane treacle shall comply with the requirements given in Table 1, when tested according to the methods prescribed in Column 4 of the table. 3 DSLS :Part 4 TABLE 1 - Requirements for Sugarcane treacle Sl Characteristic Requirement Method of test No (1) (2) (3) (4) i) Water content, per cent by 30.0 Appendix B mass, max. ii) Total sugar content as 65.0 Appendix C invert sugar, per cent by mass, min. iii) Reducing sugar, per cent 25.0 AACC-80-60 by mass, max. iv) Acidity (as acetic acid), 0.5 Appendix D per cent by mass, max. v) Total ash content on dry 1.5 Appendix E basis, per cent by mass, max. vi) Acid insoluble ash content 0.1 Appendix F on dry basis, per cent by mass, max. vii) Matter insoluble in water 3.0 Appendix G on dry basis, per cent by mass, max. 5.6 Characterization of different types 5.6.1 Sensory analysis Sugarcane treacle shall have the characteristic aroma, flavour and colour. 5.6.2 Sugar profile Sugarcane treacle shall also comply with the requirements given in Table 2, when tested according to the methods prescribed in instrumental technique using AACC Method 80- 04: 1994 (HPLC / RI Detection). 4 DSLS :Part 4 TABLE 2- Sugar composition of sugarcane treacle Sl Type of sugar Sugar cane No treacle (1) (2) (3) i) Fructose per cent by mass 14-17 ii) Glucose per cent by mass 23-25 iii) Sucrose per cent by mass 23-25 iv) Total Sugar per cent by mass 65-73 v) Reducing sugar/ Total Sugar 0.57 -0.65 Ratio 5.6.3 Amino acid profile Analysis of the amino acid shall be carried out by HPLC method described in Appendix H. The chromatogram (Figure 1) shall indicate the representative and characteristic components given in Table 3. 5 DSLS :Part 4 TABLE 3 -Free amino acid detected in sugarcane treacle SI No Amino acid Detectability (1) (2) (3) i) Alanine Detected ii) Arginine Detected iii) Aspartine Detected V) Cystine Not detected vi) Glutamine Detected vii) Glycine Detected viii) Histidine Not detected ix) Isoleucine Not detected x) Leucine Detected xi) Lysine Not detected xii) Methionine Not detected xiii) Phenylalanine Not detected xiv) Proline Detected xv) Serine Detected xvi) Threonine Detected xvii) Tyrosine Detected xviii) Valine Detected NOTE The chromatographic analysis is normative, contrary to typical chromatograms given for information in appendix H. 6 CONTAMINANTS 6.1 Potentially toxic elements Sugacane treacle shall not exceed the limits for potentially toxic elements given in Table 4 when tested accordance with the methods given in Column 4 of the table. 6 DSLS :Part 4 TABLE 4 - Limits for potentially toxic elements SI Potentially toxic element Limit Method of test No (1) (2) (3) (4) i) Arsenic as As, mg/ kg, max. 1.0 AOAC 986.15/ AOAC 2013.06 ii) Lead as Pb, mg/ kg, max. 2.0 AOAC 999.10/ AOAC 2013.06 iii) Cadmium as Cd, mg/ kg, max. 1.0 AOAC 999.10/ AOAC 2013.06 7 PACKAGING The product shall be packaged in glass bottles or any other suitable moisture proof food grade containers or / packages with barrier properties for moisture which will safeguard the hygienic and organoleptic qualities of the product. The containers including the packaging material shall be made of substances which are safe and suitable for intended use and shall not impart any toxic substances or undesirable aroma or flavour to the product. 8 MARKING AND/OR LABELLING The following shall be marked and/ or labeled legibly and indelibly on each package: a) Name of the product as “Sugarcane treacle”; b) Brand name or trade mark; c) Net volume, in millilitres or liters; d) Name and address of the manufacturer and packer/ distributor in Sri Lanka; e) Country of origin in case of imported products (if applicable); f) Batch number or code number or a decipherable code marking; g) Date of manufacture; and h) Date of expiry. 9 SAMPLING Representative samples of the product shall be drawn as prescribed in Appendix A. 10 METHODS OF TEST Tests shall be carried out as methods prescribed in the Appendix B to H of this Standard, American Association for Cereal Chemists Approved methods (AACC) 11th edition Volume 2, 2010 and Official methods of Analysis, Association of Official Analytical Chemists (AOAC) 20th edition, 2016. 7 DSLS :Part 4 11 CRITERIA FOR CONFORMITY A lot shall be declared as conforming to the requirements of this Standard if the following conditions are satisfied. 11.1 Each container or bottle inspected as in A.5.1 satisfies the relevant requirements. 11.2 Each individual sample tested as in A.5.2 satisfies the relevant requirements.
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