ZS 389:1999 ICS 67.180 Zambian Standard WHITE SUGAR - Specification ZAMBIA BUREAU OF STANDARDS ZS 389:1999 DATE OF PUBLICATION This Zambian Standard has been published under the authority of the Bureau on 30th September 1999. ZAMBIA BUREAU OF STANDARDS The Zambia Bureau of Standards is a statutory organization established under an act of parliament, the Standards Act, Cap 416, for the preparation and promulgation of Zambian Standards. REVISION OF ZAMBIAN STANDARDS Zambian Standards are revised, when necessary by the issue either of amendments or of revised editions. It is important that users of Zambian Standards should ascertain that they are in possession of the latest amendments or editions. CONTRACT REQUIREMENTS A Zambian Standard does not purport to include all the necessary provisions of a contract. Users of Zambian Standards are responsible for their correct application. TECHNICAL COMMITTEE RESPONSIBLE The Chemistry and Health Technical Committee, CHD/8 upon which the following organizations were consulted undertook the preparation of this Zambian Standard: Agrigold food products Ltd Bonnita (Zambia) Lted Cadbury Schweppes (Zambia) Ltd Crystal Products DK Enterprises Food and Drugs Control Laboratory Food Products Ltd Galunia Farms Ltd Lusaka City Council Lyons (Zambia) Ltd Ministry of Health Ndola City Council National Food and Nutrition Commission National Institute for Scientific and Industrial Research (NISIR) Speciality Foods (Zambia) Ltd Tangy Drinks Ltd Yaafico Industries Ltd Zambia Bottlers Ltd Zuwalite Industries Ltd ZAMBIA BUREAU OF STANDARDS,P. O. BOX 50259,ZA 15101,RIDGEWAY,LUSAKA.ZAMBIA. i ZS 389:1999 FOREWORD The Chemistry and Health Technical Committee, CHD/8 have prepared this standard, in accordance with the procedures of the Zambia Bureau of Standards. In the preparation of the standard assistance was derived from the following Publications: Codex standard 4- 1981 - Specification for white Sugar published by the joint Food and Agriculture Organization (FAO) and the World Health Organization (WHO) food standards Programme. KS 05-38:1977 Specification for white Sugar published by the Kenya Bureau of Standards CAS No. S40: 1972 Specification for Icing Sugar published by the Standard Association of Central Africa. Food and drugs Regulation CAP 303. COMPLIANCE WITH A ZAMBIAN STANDARD DOES NOT OF ITSELF CONFER IMMUNITY FROM LEGAL OBLIGATIONS. ii ZS 389:1999 Content Page Foreword ii 1 Scope .. .. .. 1 2 Norma References . ..1 3 Types of sugar . 1 4 Definitions .. .1 5 Compositional requirements . .2 6 General requirements ..3 7 Packaging and Marking . .3 8 Sampling .. .4 9 Test methods ..6 Tables 1 Compositional requirements for white sugar .2 2 Sampling scale .. 5 APPENDIX A. Requirements for vitamin a fortificant premix 7 iii ZS 389:1999 ZAMBIA BUREAU OF STANDARDS ZAMBIAN STANDARD ZS 389 WHITE SUGAR - Specification. 1 SCOPE This standard prescribes the requirements for white sugar derived from sugar- cane or sugar beet intended for human consumption. 2 NORMATIVE REFERENCES In this standard reference has been made to the following publications: Food and Drugs Regulations of Zambia. ZS 033 - parts 1-5: Labeling of prepackaged foods DZS 290 Methods of test for sugar including honey. 3 TYPES OF SUGAR White sugar shall be one of the following types classified according to its form: 3.1 Granulated sugar 3.1.1 Mill white sugar (plantation white sugar) 3.1.1 Brown Sugar 3.1.2 VHP (Very high pol) sugar 3.1.3 Mill white sugar (plantation white sugar) 3.1.4 Refined sugar 3.2 Powdered sugars 3.2.1 Castor sugar 3.2.3 Icing sugar 3.3 Sugar cubes 4 DEFINITIONS For the purpose of this standard the following definitions shall apply: 4.1 White sugar is purified crystallized sucrose (saccharose) 1 ZS 389:1999 4.2 Powdered sugar is finely pulverized white sugar with or without the addition of an anti-caking agent. 4.3 Sugar cubes are granulated sugar in the form of regular hexahedrons or tablets. 4.4 ZS stands for Zambian Standard and (DZS 290 standards for draft Zambian Standard) 5 COMPOSITIONAL REQUIREMENTS The composition of the various types of sugar shall be in accordance with the requirements given in Table 1. 5.1 In addition to compositional specifications given in table 1, sugar shall be fortified with vitamin A premix (see Appendix A). TABLE 1. COMPOSITIONAL REQUIREMENTS OF WHITE SUGAR CHARACTERISTICS REQUIREMENTS OF SUGAR Granulated Castor Powder Sugar Cubes Sugar (icing sugar) Brown VHP Mill White Refined Sugar Sugar Sugar Sugar Polarization S, min. 98 99.3 99.5 99.8 99.78 99.78 99.7 Moisture %, max. (at 105º for 3 0.05 0.05 0.05 0.05 0.04 0.04 0.20 hours) Ash Conductivity % m/m, max. 0.10 0.10 0.10 0.04 0.04 0.04 0.04 Invert Sugar % (m/m), max. 0.10 0.10 0.10 0.04 0.04 0.04 0.04 Sulphur dioxide mg/kg, max. 70 70 70 20 20 20 20 Colour (ICUMSA UNITS), max. 2000 1500 650 100 100 100 100 Water-insoluble matters, mg/kg, 60 60 60 60 - - - max. Arsenic, ppm, max. 1 1 1 1 1 1 1 Lead, ppm, max. 2 2 2 1 2 2 2 Copper, ppm, max. 2 2 2 2 2 2 2 Vitamin A (as retinol), mg/kg, min. 10 - 10 10 - - - 2 ZS 389:1999 6 GENERAL REQUIREMENTS Sugar flavour shall be that which is characteristic of white sugar and shall be free from any foreign flavour and odour. The sugar shall be free of traces of pests, rodent and any other contaminants. No colouring matter or ultramarine shall be added to sugar. 6.1 Permissible additives Anti-caking Agents - The following anti-caking agents may be added to powdered sugar singly or in combination provided that starch is not present and shall not be more than 1.5 per cent m/m. a) Magnesium stearate or magnesium carbonate or magnesium trisilicate b) Calcium triphosphate c) Sodium - calcium - alumine - silicate d) Calcium silicate When no other anti-caking agent is used in powdered sugar, starch can be used up to a maximum of 5 per cent m/m. 6.2 Sieving requirements Not more than 4 per cent shall remain on a 1 mm aperture screen and not more than 8 per cent shall pass through a 0.180 mm (180µ) aperture screen. 6.3 Hardness of cube sugar The pressure required to break each cube shall be not less than 10.5 kg/cm.2 6.4 Microbiological Requirements 6.4.1 Total Count of Organisms When tested in accordance with DZS 290 the total count of organisms shall not exceed 500 colonies per 1g. 6.4.2 Yeast and Moulds When tested in accordance with DZS 290 the total colony counts of yeasts and moulds shall not exceed 50 per 1g. 6.4.3 Escherichia When tested in accordance with DZS 290 the product shall be free from Escherichia coil. 7 PACKAGING AND MARKING 7.1 Packing Sugar shall be packaged in a plastic film or paper bag made of non-toxic material whichever is applicable or any other suitable package. The material used to package sugar shall be clean and 3 ZS 389:1999 shall protect it from contamination and heat or light. 7.2 Marking The label on the package shall in addition to complying with the requirements of ZS 033 parts 1 - 5, bear the following information in legible and indelible marking: a) name and address of manufacturer, or his registered trade mark; b) type of sugar in accordance with clause 3; c) for powdered sugar name of "anti-caking agent" shall be mentioned; d) batch number; e) net weight; f) number of sugar cubes per pack; g) retinol content h) the words "fortified with vitamin A" in bold letters. i) store in a cool dry place away from strong light. 8 SAMPLING 8.1 General requirements of sampling for inspection 8.1.1 In drawing, preparing, storing and handling samples, the following precautions and directions shall be observed. 8.1.2 Samples shall be taken in a protected place not exposed to damp air, dust or soot and sunlight or heat. 8.1.3 The sampling instruments shall be clean and dry when used. 8.1.4 Sampling for bacteriological purposes The sampling instruments and containers for samples shall be sterilized preferably by dry heat at 170 C for one hour before use. 8.1.5 Adequate precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and the containers for samples from adventitious contamination. 8.1.6 The samples shall be placed in clean and dry moisture proof containers, which may be of glass plastic or polyethylene materials. 8.1.7 Each sample container shall be sealed airtight after filling and marked with the name of the material date of sampling, batch number, and name of the manufacturer and other important particulars of the batch. 8.1.8 The sample shall be protected from light as far as practicable and shall be stored in a cool place. 4 ZS 389:1999 8.2 Scale of sampling 8.2.1 Lot - All the containers of sugar in a single day's production shall constitute a lot. 8.2.2 Gross Sample - A number of containers not less than the sample size indicated in Table 2 shall be selected at random from a lot for the purpose of drawing samples for test. This number of containers shall constitute the gross sample. 8.2.3 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: Starting from any container count all the containers as 1,2,3, ...