DRAFT SAINT LUCIA NATIONAL STANDARD DNS 97. SPECIFICATION FOR SUGARS (STAGE 40 Enquiry Stage) January 2014

Transcription

1 DRAFT SAINT LUCIA NATIONAL STANDARD DNS 97 SPECIFICATION FOR SUGARS (STAGE 40 Enquiry Stage) January 2014 Copyright SLBS Saint Lucia Bureau of Standards, 2014 No part of this standard may be reproduced in any form without the prior written consent of the Saint Lucia Bureau of Standards. This does not preclude quotation(s) from the standard for the purpose of review or comments. SAINT LUCIA BUREAU OF STANDARDS P. O. BOX CP 5412 BISEE INDUSTRIAL ESTATE CASTRIES SAINT LUCIA TEL: FAX: Website:

2 GENERAL STATEMENT The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 1990) and started operations on 01 April A broad-based 15-member Standards Council directs the affairs of the Bureau. The Standards Act gives the Bureau the responsibility to develop and promote standards and codes of practice for products and services for the protection of the health and safety of consumers and the environment as well as for industrial development in order to promote the enhancement of the economy of Saint Lucia. The Bureau develops standards through consultations with relevant interest groups. In accordance with the provisions of the Standards Act, public comment is invited on all draft standards before they are declared as Saint Lucia National Standards. The Bureau also administers the Metrology Act No. 17 of This legislation gives the Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate the metrication of Saint Lucia. The Bureau operates a Product Certification Scheme applicable to all products for which national standards exist. If a product satisfies all the requirements for certification, a licence to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The presence of the mark on a product indicates that the product conforms to all the requirements of a specific national standard and assures consistent quality (of the product) to the consumer. The Bureau is a member body of the International Organisation for Standardisation (ISO), an affiliate member of the International Electrochemical Commission (IEC) and a member of the CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan American Standards Commission (COPANT). The Bureau is the local agent for several foreign standards bodies such as the British Standards Institution (BSI) and the ASTM International (formerly known as the American Society for Testing and Materials). The Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters pertaining to the Technical Barriers to Trade (TBT) Agreement. The Bureau also serves as the National CODEX Alimentarius enquiry point with responsibility for coordinating national positions on CODEX matters. In accordance with good practice for the adoption and application of standards, Saint Lucia National Standards are subject to review every five years. Suggestions for improvements are always welcomed at any time after publication of the standard. ii SLBS 2013

3 SPECIFICATION FOR SUGARS AMENDMENTS ISSUED SINCE LAST PUBLICATION Amendment No. Date of Issue Type of Amendment Text(s) Affected SLBS 2013 iii

4 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET iv SLBS 2013

5 DRAFT SAINT LUCIA NATIONAL STANDARD SPECIFICATION FOR SUGARS TECHNICAL COMMITTEE FOR NATIONAL CODEX, FOOD SAFETY AND FOOD PRODUCTS The following persons comprised the Technical Committee, which was responsible for the formulation of this standard: Chairman Auria King-Cenac Representing Ministry of Agriculture, Forestry and Fisheries, Veterinary Department Vice Chairman Cheddi St. Juste Saint Lucia Chamber of Commerce Members Louvette Louisy Caribbean Agriculture Business Association Loraine Francois Ernie Pierre Ermine Herman Diodata Preville Alfred Frankie Sami Paula James Thomas Edmund National Consumers Association Ministry of Health, Wellness, Human Services and Gender Relations Caribbean Public Health Agency Sir Arthur Lewis Community College Baron Foods Ltd. Saint Lucia Manufacturers Association General Interest Ava Marius Ministry of Commerce, Business Development, Investment and Consumer Affairs Euthalia Philgence Xanthe Dubuison Hubert Raynolds Tzarmallah Haynes (Technical Secretary) Jilian King (Recording Secretary) General Interest Saint Lucia Bureau of Standards Saint Lucia Bureau of Standards Saint Lucia Bureau of Standards Saint Lucia Bureau of Standards SLBS 2013 v

6 Contents Page Foreword Scope Normative reference Terms and definitions Product description Specific requirements Food additives Taste and odour Sedimentation Microbiological requirements Sampling and analysis Packaging Labelling Storage Pesticide residues... 6 Tables Table 1 Additional composition and quality factors... 3 Table 2 Maximum limits for heavy metals... 3 vi SLBS 2013

7 Foreword This national standard replaces and supersedes the national standards SLNS 23: 1996 Specification for brown sugar, SLNS 24: 1996 Specification for powdered sugar (icing) and SLNS 25: 1996 Specification for white sugar. This new specification for sugars was adopted by the Standards Council on. This standard was prepared with the intention of providing general and specific requirements including microbiological, physical and chemical requirements for sugars covered under the scope of this standard. Reports from consumers have indicated a myriad of complaints regarding excess moisture and extraneous matter in sugar used in Saint Lucia. This standard aims to provide the basic requirements to safeguard the health and safety of the consumers. During the development of this standard considerable assistance was derived from: CODEX STAN 212 Adopted 1999, Amended Standard for Sugars SLNS 23: 1996 Specification for Brown sugar, SLNS 24: 1996 Specification for Powdered sugar (icing) and SLNS 25: 1996 Specification for White sugar 1 Scope This standard prescribes the requirements for brown sugar, powdered (icing) sugar and dry, granulated white sugar for human consumption. Sugar for industrial processes is excluded from this standard. 2 Normative reference 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. SLCP 1, Code of practice for general principles of food hygiene food production and processing. SLNS18 Part 1 Specification for Labelling of Commodities General Requirements; SLNS 18 Part 3 Labelling of Commodities Labelling of Pre-packaged Food 3 Terms and definitions For the purpose of this standard, the following definitions apply: SLBS

8 3.1 brown sugar Partially purified sucrose, which is crystallized from partially purified cane juice, without further purification 3.2 container any packaging of food for delivery as a single item, whether by completely or partially enclosing the food and includes wrappers. NOTE A container may enclose several units or types of packages when such is offered to the consumer 3.3 invert sugar sugar formed by the breaking up of a disaccharide (in this case sucrose) into glucose/dextrose and laevulose/fructose. 3.4 pol the value determined by direct or single polarization of the standard weight solution in a saccharimeter 3.5 sugar crystalline sucrose (saccharose) 3.6 white sugar white sugar purified and crystallized sucrose (saccharose) with a polarization not less than 99 Z. 4 Product description 4.1 Brown sugar shall be partially purified sucrose, which is crystallised from partially purified cane juice, without further purification, but which does not preclude centrifugation or drying, and which is characterised by sucrose crystals covered with a film of cane molasses. 4.2 Icing sugar shall be finely pulverized white sugar with or without the addition of an anticaking agent. 4.3 White sugar shall be the white, refined crystallise sucrose/saccharose product from the sugar cane or any other acceptable carbohydrate starting material. NOTE Products can come from sugar cane or any carbohydrate material e.g. beets. 5 Specific requirements 5.1 When tested according to approved or official methods the requirements in Table 1 shall be met: 2 SLBS 2013

9 Table 1 Additional composition and quality factors Composition Brown sugar and quality factors Sulphated ash (% m/m) not exceed Conductivity ash (% m/m) Invert sugar content (% m/m) Sucrose plus invert sugar content (% m/m expressed as sucrose) Powdered sugar (icing sugar) N/A White sugar N/A 0.5 not exceed N/A N/A N/A N/A Loss on drying (% m/m) Not exceed a 0.1 a Starch content (% m/m) N/A 5.0 N/A Colour (ICUMSA units) Pol ( Z) N/A not applicable not exceed 3000 not be less than 97.0 not exceed 60 no exceed 150 not be less than 99.7 not be less than 99.7 a does not apply to white sugar in lump or cube form or to crystal candy sugar (crystal korizato) or to rock sugar (korizato), or to powered sugar (icing sugar) to which starch has been added. 5.2 The following maximum limits shall apply for heavy metals: Table 2 Maximum limits for heavy metals Maximum limits Heavy metals Brown sugar Powdered sugar White sugar (icing) Arsenic 1ppm (mg/kg) 1ppm (mg/kg) 1ppm (mg/kg) Copper 2 ppm 0.5 ppm 2 ppm Lead 2 ppm 2 ppm 0.5 ppm 5.3 Insoluble matter shall not exceed: a) 500 ppm (mg/kg) in brown sugar; b) 10 ppm (mg/kg) in powdered sugar (icing); and c) 10 ppm (mg/kg) in white sugar. SLBS

10 5.4 Not more than 10 % by weight of grains shall be retained on US Standard No. 12 sieves and not more than 10 % shall pass through US Standard No. 35 sieve in brown sugar The finished product shall not contain lumps larger than 1.27 cm (1/2 in) in their greatest diameter that cannot be broken on light finger pressure. 5.5 Not more than 2 % by weight of grains shall be retained on US Standard No. 100 sieves and not less than 75 % shall pass through US Standard No. 200 sieve in powdered sugar (icing) The finished product shall not contain lumps larger than 1.30 cm (1/2 in) in their greatest diameter that cannot be broken on light finger pressure. 5.6 Not more than 4 % by weight of grains shall be retained on US Standard No. 20 sieves and not more than 8 % shall pass through US Standard No. 100 sieve in white sugar The finished product shall not contain lumps larger than 1.27 cm (1/2 in) in their greatest diameter that cannot be broken on light finger pressure. 5.7 Sugar shall be free from extraneous foreign matter. 6 Food additives 6.1 Anti-caking agents When tested in accordance with approved or official methods for powdered sugars (icing), the following requirements shall be met: Starch shall not exceed 5 % by weight of the product provided that no other anti caking agent is used The following may be used singly or in combination provided that starch is not present. Whether singly or combined, the amount shall not exceed 1.5 % by weight of the product. a) Calcium phosphate, tribasic; b) Magnesium carbonate; c) Magnesium stearate; d) Silicon dioxide, amorphous (dehydrated silica gel); e) Calcium silicate; f) Magnesium trisilicate; g) Sodium aluminosilicate; and 4 SLBS 2013

11 h) Calcium aluminosilicate. 6.2 Sulphur dioxide shall not exceed 15 ppm (40 mg/kg). 7 Taste and odour The sugar, in dry as well as liquid form, shall be free from objectionable taste or odour. 8 Sedimentation The sugar in solution shall be free from any sign of sedimentation. 9 Microbiological requirements When tested according to approved or official methods the following requirements shall be met: a) mesophilic bacteria shall not be more than 100 CFU/10g sugar; b) yeast shall not be more than 10 CFU/10 g sugar; and c) mould shall not be more than 10 CFU/10 g sugar. 10 Sampling and analysis The methods of sampling and analysis shall be by official or approved methods. 11 Packaging Only packaging materials which are not likely to impair the organoleptic or chemical characteristics of the product or make them harmful to health may be used. The materials used for packaging and the contents should be mutually compatible. NOTE For export goods, consideration should be given to international legislation on materials designed to come into contact with food. In particular attention should be paid to sub-section (Finished Products) of SLCP 1: Labelling The containers shall be labelled in accordance with the Saint Lucia Labelling Standards: a) SLNS18 Pt 1 Specification for Labelling of Commodities General Requirements; SLBS

12 b) SLNS 18 Pt 3 Labelling of Commodities Labelling of Pre-packaged Food; and c) any other applicable standards. 13 Storage Storage of sugar shall be under such conditions that the product does not deteriorate below the requirements of this standard. 14 Pesticide residues The products covered by this standard shall comply with those maximum limits established by the Codex Alimentarius Commission for these commodities. 6 SLBS 2013