SPECIFICATION (Third Revision of IS 1008)

Transcription

1 नक भवन, 9 बह द रश ह फर ग, नई दद ल Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi द रभ ष Website: त र: म नकस थ Phones fad@bis.org.in Grams: Manaksanstha व य पक पररच लन स द रल ख र षण स ञ पन स दभश एफ ए ड 24/ ददन क तकन क सम तत, एफ ए ड 24 र षषत 1) ष श ष उ प द ष भ ग य सममतत, एफएड 24 क सभ सद य 2) ख य ए क षष ष भ ग पररषद, एफ ए ड स क सदसय 3) च रखन ल सभ तनक य मह दय/मह दय, आपक अ ल कन ह त तनमनमलखखत रल ख स ल न ह : एफएड 24 (2808) स भ रत य म नक मस द - न आध ररत / न म त क फ शनर - ष मश ट क पय इस रल ख क अ ल कन कर अपन सममततय यह बत त ह ए भ ज कक यदद अ तत: यह भ रत य म नक क प म रक मशत ह ज ए त इस पर अमल करन म आपक य स य अथ क र ब र म य कद न इय आ सकत ह स ततय भ जन क अ तत ततथ : सममततय क पय स लगन र प म अध -हसत षर क भ ज यदद क ई सममतत र त नह ह त ह अथ सममतत म क ल भ ष स ब ध र द ह ई त उपर क त रल ख क यथ त अ ततम प ददय ज य ग यदद क ई सममतत तकन क रक तत क ह ई त ष षय सममतत क अधयष क पर मशश स अथ उनक इ छ पर आग क क यश ह क मलए ष षय सममतत क भ ज ज न क ब द रल ख क अ ततम प द ददय ज य ग धनय द, भ द य, रतत : उपररमलखखत (क म र अतनल) ञ तनक एफ ए रम ख (ख य ए क षष ष भ ग) ई-म ल: fad24@bis.org.in FOR TRAINING NEEDS, PLEASE CONTACT: NATIONAL INSTITUTE OF TRAINING FOR TANDARDIZATION A-20&21, Institutional Area, Sector 62, Noida Phones : to 05, Tele/Fax No , ; hnits@bis.org.inm nits@bis.org.in

2 DRAFT(S) IN WIDE CIRCULATION TECHNICAL COMMITTEE: FAD 24 DOCUMENT DISPATCH ADVICE Our Ref: FAD 24/T Date 27/07/2015 Addressed to: 1. All Members of Specialized Products Sectional Committee, FAD Members of FADC 3. All interested Dear Madam/Sir(s), Please find enclosed the following document: 1 FAD 24 (2808) C Draft Indian Standard - SUGAR BASED/ SUGAR FREE CONFECTIONERY SPECIFICATION (Third Revision of IS 1008) Kindly examine the draft Indian Standard and forward your views stating any difficulties which you are likely to experience in your business or profession, if this is finally adopted as an Indian Standard. Last date for comments: 27/09/2015 Comments, if any may please be made in the format attached and mailed to the undersigned at the above address. The above documents are also hosted on BIS website Thanking you. Yours Sincerely, Encl: as above (Kumar Anil) Scientist F & Head Telefax: ID: fad24@bis.org.in

3 FOR BIS USE ONLY DRAFT FOR COMMENTS ONLY Doc. No.: FAD 24 ( 2808 ) C Draft Indian Standard SUGAR BASED/ SUGAR FREE CONFECTIONERY SPECIFICATION (Third Revision of IS 1008) Not to be reproduced or used as STANDARD without permission of BIS Last Date for Comments: September 27, 2015 Ready-to-Eat Foods and Specialized Products Sectional Committee, FAD 24 FOREWORD (Adoption clause will be added later) Earlier, the requirements of IS 1008 : 2004 (second revision) were covered in three standards, namely IS 1008 : 1981 'Specification for hard boiled sugar confectionery', IS 1667: 1981 'Specification for toffees' and IS 8806: 1978 'Specification for pan goods confectionery'. While reviewing these standards, the Ready-to-Eat Foods and Specialized Products Sectional Committee had decided to amalgamate and update these standards into a single comprehensive user-friendly standard as the basic requirements were common for those three products. The second revision of IS 1008 therefore incorporated the requirements of IS 1667 and IS 8806, which were consequently withdrawn. In this third revision of the standard, the title and scope has been modified to specify requirements based on the type of confectionery instead of the manufacturing process of the confectionery. The objective of this change is to repeal the standards on confectionery like IS 1668 (Lozenges) and IS 6360 (Lacto Bonbon) and publish a single comprehensive user-friendly standard as the basic requirements are common for these three products. This revision therefore incorporates the requirements of IS 1668 and IS 6360, which are consequently being withdrawn. In addition, the scope has also been expanded to include sugar free confectionery. Sugar boiled confectionery sold as hard boiled sugar confectionery, pan good confectionery and toffee is a processed composite food article made from sugar with or without doctoring agents, such as liquid glucose and/or cream of tartar by a process of boiling whether panned or not with or without the addition of colour, flavour, fillings (in the form of liquid, semi-solid or solid) with or without coating of sugar or chocolate or both and other edible materials and made into any desired shape and size. Hard boiled sugar confectionery means a supercooled solution of a combination of sucrose and liquid glucose or sucrose treated with an acid doctor, such as cream of tartar (potassium acid tartarate) with or without the addition of optional ingredients given under 3.2.

4 Pan goods or dragees are confections made by the panning process in revolving pans/drums by using either hot coating or cold coating and this process is assisted by blowing air. The goods may also be provided with a thin separating and glazing layer. These have a centre (tilling) which may be in the form of liquid, semi-solid or solid and a smooth or pearled covering (coating) of sugar and chocolate or both. The centre (filling) may also be in the form of chocolate beans. Toffees arc boiled sugar confectioneries made out of sugar, edible fat, water and other ingredients. The consistency of the toffee depends upon the relative percentages of several ingredients used and may vary from hard and chewy to soft and grainy. Toffees may also contain centre filling (which may be solid. semi-solid or liquid), with solid toffee jacket around. In the formulation of this standard, due consideration has been given to the provisions of the Food Safety and Standards Act, 2006 and the Rules framed thereunder and the Legal Metrology (Packaged Commodities) Rules, However, this standard is subject to the restrictions imposed under these, wherever applicable. For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 Rules for rounding off numerical values (revised). The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard 1. SCOPE This standard prescribes the Ingredients, Types, Packing and Labelling and other requirements including test methods for Sugar Based/ Sugar Free Confectionery which includes; Hard Candy and Soft Candy. 2. REFERENCES The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards. IS No. Title 873 : 1974 Liquid glucose (first revision) 874 : 1992 Dextrose monohydrate (third revision) 1151 : 2003 Refined sugar Specification (second revision) 1152 : 2003 Icing sugar Specification (second revision) 2491 : 2013 Food hygiene General principles Code of practice (third revision) 4941 : 1994 Extracted honey (second revision) 5975 : 2003 Raw sugar Specification (first revision) 5982 : 2003 Plantation white sugar Specification (first revision)

5 6287 : 1985 Methods for sampling and analysis for sugar confectionery (first revision) : 2012 Drinking Water Specification (second revision) : 1990 Cane gur (jaggery) : 1994 Palm jaggery (gur) : 1996 Palm sugar : 2012 Good manufacturing practices (GMP) Requirements for organizations in the food Processing sector 3. INGREDIENTS 3.1 Essential Ingredients Sweeteners: it may contain one or more sweeteners such as: Nutritive Sweeteners : Cane jaggery (see IS12923), Palm jaggery (see IS13952), Palm sugar (see IS14400), Raw sugar (SeeIS5975), Khandsari (seeis4941), Invert sugar, Honey (see IS4941), Sorbitol, Liquid glucose (see IS873), Lactose, Dextrose (see IS874), Dextrose monohydrate, Maltose and Icing sugar (see IS1152); Sugar (see IS5982 or IS1151), Bura sugar and/or Non-Nutritive Sweeteners: Artificial Sweeteners and/or Polyols Water (see IS 10500) 3.2 Optional Ingredients In addition to the essential ingredient specified in 3.1 the product may also contain any of the following optional ingredients singly or in combination: i) Oils and fats ii) Food grains, Cereals and cereals products such as flours and starches (including acid, alkali or enzyme treated starch) iii) Seeds, oilseeds flours and protein isolates iv) Molasses v) Malt and malt extracts vi) Salt (in any form such as common salt, iodised salt, rock salt, black salt etc.) vii) Nutrients such as Vitamins, minerals etc., viii) Processing aids such as enzymes, lubricants etc., ix) Glazes and polishes such as shellac, Bee wax, paraffin wax, carnauba wax and other waxes and any combination thereof x) Baking powder xi) Dairy and Dairy analogues such as milk, milk products, whey, casein etc.

6 xii) Chocolate, cocoa powder, cocoa butter, cocoa solids, coffee and coffee extracts; and tea and tea extracts and chicory. xiii) Fruits, Vegetables, and their products, in any form suitable to product xiv) Nuts and nut products xv) Spices, condiments, herbs and their extracts xvi) Gulkand, gulbanafsha, mulathi, china grass xvii) Eucalyptus oil, camphor, menthol oil crystals, mint oils, thymol and other essential oils xviii) Gum arabic and other edible gums xix) Doctoring agents like cream of tartar etc. xx) Egg or egg products xxi) Proprietary food powders or articles xxii) Other edible fillings or ingredients xxiii) Any other ingredient appropriate to the product Products may also contain food additives as permitted under FSSR (Food Product Standards and Food Additives) Regulations,2011. Products may also contain suitable flavours, flavouring substances. 4. TYPES 4.1 Hard Candy Products made from water and sweeteners (simple syrup), colour and flavor that may or may not have a filling, their dietetic counterparts, and products that may or may not contain cocoa. Includes: pastilles and lozenges (rolled, shaped and filled sweetened candy) Hard boiled confectionery Hard boiled confectionary is a super cooled solution made of a combination of ingredients. It may be of the following types: a) Plain confection The confection shall be clear or pulled to incorporate air to cause opaqueness and shine, or the composition adjusted so as to grain in a desired length of time. b) Modified confection The confection shall be of the center filled variety with a solid jacket around Lozenges Lozenges are confections mainly made either from sweeteners and/or their dietetic counterparts such as honey, invert syrup, glucose, corn syrup, malt syrup and/or sweeteners etc. with certain binding materials such as edible gums, edible gelatin, liquid glucose or dextrin. In products where sugar is replaced either partially or fully with sweeteners, appropriate bulking agents such as polyols as per FSSR (Food Product Standards and Food Additives) Regulations, Soft Candy

7 Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavor) and their dietetic counterparts; products that may or may not contain cocoa and milk (e.g., toffees and chocolate flavoured caramels); jelly-based candies (e.g., jelly beans, jellied fruit paste, licorice covered in sugar, made from gelatin, pectin, colour and flavour); chews, dragees, marshmallows, ice candy, thread candy.. Certain cereal bars, nut-cereal bars may fall in this category also Pan goods Confectionery (Dragees) Confections made by the panning process in revolving pans/ drums by using either hot coating or cold coating and this process is assisted by blowing air. The goods may also be provided with a thin separating and glazing layer. These have a center (filling) which may be in the form of liquid, semi-solid or solid and a smooth or pearled covering (coating) of sugar and chocolate or booth. The center (filling) may also be in the form of chocolate beans. It includes products such as, but not limited to: (a) Hard Dragees (pan goods) It shall be made by coating with sweeteners or sweeteners with binder or adhesive, such as gelatin, gum Arabic, and gum tragacanth and glucose syrup. The water in the coating shall be evaporated. (b) Soft Dragees (Pan goods) It shall also called as cold dragees, where the moisture in coating is not removed by evaporation, but is bound by addition of solid substances, the coating being sweeteners. (c) Chocolate Dragees It shall be made by using chocolate as coating. In this case, there is no moisture evaporation or binding of the solids with powder involved, but a temperature control for the process is necessary. (d) Pearled Dragees It shall be made by coating with a continuous stream of sweeteners by means of a pearling cone and warm blast of air Toffees Toffees includes such as but not limited to: (a) Plain toffees They shall be made out of sweeteners and edible fat and in addition, any of the optional ingredients given in 3.2 may also be used in its manufacture. (b) Milk toffees They shall be made out of sweeteners, edible fat, and milk/ or milk products in any form and in addition may contain one or more of the materials used in the making of plain toffees. (c) Modified toffees

8 They shall be made from the ingredients used for plain toffees as listed in (a) or milk toffee as listed in (b). (d) Centre filled toffee These shall be similar to milk or modified toffee, with center filling inside, having solid jacket/casing/shell around. In addition to the optional ingredients used for making of plain toffee as listed in (a), 5. REQUIREMENTS 5.1 The product shall be in any desired shape, size and colour. It shall have an attractive appearance and pleasant taste, colour and flavor. It shall be free from dirt, adulterants and harmful ingredients and injurious foreign matter. Where nuts are used, these should be clean and of reasonable uniform size, undamaged by insects, fungus and should free from rancidity. Product shall also confirm to following requirements Sl. No. Table 1 Requirements of Confectionery (Clause 5.1) Characteristic Requirement Method of test Ref to Cl. No. of IS 6287 (1) (2) (3) (4) i) Arsenic, mg/kg, Max ii) Lead, mg/kg, Max iii) Tin, mg/kg, Max 5 17 iv) Acid Insoluble ash (in dilute Hydrochloric acid), percentage by weight, Max (In case, spices and condiments are used) v) Protein, percentage by mass, Min 3.0 in case of milk toffee 11 vi) Fat, percentage by mass on dry basis, 4.0 in case of milk toffee and 10 Min butter toffee The product covered under this standard may contain food additive(s) as per FSSR (Food Product Standards and Food Additives) Regulations, Hygienic Conditions The product shall be processed, packed, stored and distributed under hygienic conditions (see IS 2491). The products covered by the provisions of this standard shall be manufactured, packed, and stored under hygienic conditions in licensed premises to the extent possible in good manufacturing practices (see IS 16021).; the cleared product should be free from objectionable matter.

9 6. PACKING AND LABELLING 6.1 Packing In the case of printed packaging material, the printing ink shall be non-toxic and shall not come in direct contact with the product. The wrapped or unwrapped material shall be bulk packed or further packed in clean, reasonably air-tight and sound containers. Such containers shall be made of tin-plate, glass, plastics, thermoplastic material, moisture proof paper, cellulose or any other suitable flexible packaging material. PCRC sheets may be used for bulk pack of the wrapped product. 6.2 Marking The following particulars shall be marked or labelled legibly and indelibly on each container: a) Name and trade name or description of the material; b) Name and address of manufacturer; c) Batch or code number d) Net quantity, in grams or kilograms (indicating average net quantity); e) List of ingredients in descending order of their composition by mass; f) The statement permitted colours, antioxidants, preservatives or vitamins used, when used; g) Month and year of manufacture h) The words 'Best before month and year to be indicated i) Any other information required under the Legal Metrology (Packaged Commodities) Rules, 2011 and the Food Safety and Standards (Packaging and Labelling) Regulations, BIS Certification Marking The product may also be marked with the standard Mark.The use of the Standard Mark is governed by the provisions of the Bureau of Indian Standards Act, 1986 and the Rules and Regulations made thereunder. The details of conditions under which the licence for the use of Standard Mark may be granted to manufacturers or producers may be obtained from the Bureau of Indian Standards.