DEAS 350:2013 ICS 67.200.10 FDEAS 350:2013 FINAL DRAFT EAST AFRICAN STANDARD Hard-boiled sweets Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013
DEAS 350:2013 Copyright notice This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC. Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC s member body in the country of the requester: East African Community 2013 All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504481/2504255 E-mail: eac@eachq.org Web: www.eac-quality.net Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted ii EAC 2013 All rights reserved
DEAS 350:2013 Contents Page Foreword... iv 1 Scope... 1 2 Normative references... 1 3 Description... 2 4 Composition and quality requirements... 2 5 Contaminants... 4 6 Hygiene... 5 7 Packaging... 5 8 Labelling... 5 9 Sampling... 6 Annex A (normative) Determination of moisture content... 8 Annex B (normative) Determination of acid insoluble ash... 9 Annex C (normative) Determination of tin... 10 EAC 2013 All rights reserved iii
DEAS 350:2013 Foreword 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 in 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. DEAS 350 was prepared by Technical Committee EASC/ TC/019, Sugar and Sugar products. This second edition cancels and replaces the first/ (350:2000), which has been technically revised iv EAC 2013 All rights reserved
DEAS 350:2013 Introduction EAC 2013 All rights reserved v
DRAFT EAST AFRICAN STANDARD DEAS 350:2013 Hard-boiled Sweets Specification 1 Scope This D r aft East African Standard Specifies the requirements and the methods of sampling and test for hard-boiled Sweets 2 Normative references 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, Hygien in food and drink manufacturing industry _ Code of practice EAS 38, Labelling of pre-packaged foods EAS 12, Specification for potable (drinking) water ISO 5379: Starches and derived products -- Determination of sulfur dioxide content -- Acidimetric method and nephelometric method ISO 5809 Starches and derived products -- Determination of sulphated ash ISO 11212 1 Starch and derived products -- Heavy metals content -- Part 1: Determination of arsenic content by atomic absorption spectrometry ISO 11212 3 Starch and derived products -- Heavy metals content -- Part 1: Determination of lead content by atomic absorption spectrometry ISO 21527 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95 ISO 6888 1 Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird-Parker agar medium ISO 6579 Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp ISO 16654:2001 Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Escherichia coli O157 EAC 2013 All rights reserved 1
3 Terms and Definitions 3.1 Hard-boiled sweets is a super cooled non-crystalline liquids, which are so far below their melting point or softening point that they have assumed solid properties without crystallizing. They are a combination of sucrose and glucose syrup or sucrose and invert sugar with or without addition of optional ingredients given under 4.1.2. 3.2 Product types The hard boiled sweets shall be of the following two types. 3.2.1 Plain hard boiled sweets 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. a) Clear sweets shall be formed into desired shapes without introducing sufficient air to cause opacity and not kneaded for sufficient time to produce graining b) Pulled sweets shall be the clear high boiled sweets which have been pulled by hand or mechanically to incorporate air to produce opacity and subsequent crystallization c) Grained sweets shall be the hard-boiled sweet whose composition has been so adjusted that a delayed action graining occurs over a period of time. 3.2.2 Modified hard boiled sweets These shall include the following. a) Filled confection which shall be composed of a clear, pulled or grained casing enclosing an acceptable centre filling. b) Butter Scotch This shall be a plain hard boiled sweet containing dairy butter c) Brittle- shall be a plain hard boiled sweet containing edible fat and/or nut products. d) Glace- shall be a plain hard boiled sweet casing enclosing a filling of fruits or nut products e) Taffy- shall be a pulled hard boiled sweet that contains an edible fat and/or a milk product. 4 Rrequirements 4.1 Ingredients All ingredients shall be food grade complying with the requirements of the relevant East African Standard. 2 EAC 2013 All rights reserved
4.1.1 Essential Ingredients The following essential ingredients shall be used in manufacture of hard boiled sweets a) Sugar b) Liquid glucose. 4.1.2 Optional Ingredients In addition to the essential ingredient specified in 4.1 the product may also contain but not limited to any of the following optional ingredients singly or in combination. In addition flouring agents should also be provided under the optional ingredients a) Fruits fresh or dried and fruit products; b) Edible oils and fats; c) Milk and milk products d) Chocolate, cocoa powder, cocoa butter, coffee and tea; e) Edible nuts and nut products; f) Edible common salt; g) Edible flours and starches; h) Edible oilseeds flours and protein isolates, soya flour; i) j) Spices, k) Vitamins and vitamin concentrates; l) Enzymes; m) Lubricants such as glycerine, stearic acid, talc powder 4.2 General requirements EAC 2013 All rights reserved 3
Hard-boiled sweets shall a) be in any desired shape, size or colour with pleasant taste and flavour. b) be safe and suitable for human consumption. c) not stick to each other and wrapped hard boiled sweets shall not stick to wrappers d) not show caramelization e) be free from abnormal taste and flavours f) be practically free from dirty 4.3 Specific requirements The hard-boiled sugar confectionery shall also comply with the requirements given in Table 1. Table 1 specific quality Requirements for hard boiled sugar S/N Characteristics Requirement Test Method 1 Moisture content, % by mass, max. 1.5/2.5 Annex A 2 Ash Sulphated, percent by mass, max 1.5 ISO 5809 3 Acid insoluble ash, percent by mass, max 0.2 Annex B 4 Sulphur dioxide, ppm, max 350 ISO 5379 5 Zinc 10 ISO 6869 6 Copper 30 AOAC 999.10 5. Food additives Food additives Only the food additives permitted in CODEX STAN 192 standards for food additives may be used 6. Contaminants 6.1 Pesticide residues Hard boiled s shall comply with those maximum pesticide residues established by the codex alimentarius commission for this commodity 6.2 Heavy Metal Contaminants 4 EAC 2013 All rights reserved
Hard boiled shall be free from heavy metals in amounts which may represent a hazard to human health. 7. Hygiene 7.1 hard boiled sugar confectionaries shall be prepared and handled in accordance to the EAS 39 7.2 hard boiled sugar confectionaries shall comply with microbiological limits stipulated in Table 3. Table 3 Microbiological Limits for hard boiled sugar S. No. Characteristic Requirement Test Method i Yeast and Moulds, per g, 10 ISO 21527 1 ii E. coli, in 25g Absent ISO 16654 iii S. aureus, per g Absent ISO 6888 1 iv Salmonella, in 25g, Absent ISO 6579 8. Packaging 8.1 hard boiled sweets shall be packaged in food grade material which guarantees the safety and integrity of the product. 8.2 The fill of each package shall comply with weights and measures legislation and legal metrology of the importing Partner State 9. Labelling In addition to requirements in EAS 38 on labelling,, the following shall be legibly and indelibly marked on each package: i) name and physical address of manufacturer/importer/distributor/ packer; ii) product name as Hard Boiled Sweets ( Hard Boiled sugar confectionaries); iii) date of manufacture; iv) expiry date; v) list of ingredients in descending order; vi) storage instructions (for bags/cartons); vii) country of origin; EAC 2013 All rights reserved 5
viii) batch/lot number; ix) net weight in grams (g), Kilograms (Kg) or number of pieces in the package; x) instructions for disposal of the used package xi) nutritional value. 10 Sampling In drawing, preparing, storing and handling of samples, the following precautions and directions shall be observed. Samples shall be taken in a protected place not exposed to damp air, dust or soot. The sampling instruments shall be clean and dry when used. When sampling for microbiological purposes,the sampling instruments and containers for samples shall be sterilized preferably by dry heat at 170 C for one hour before use. Precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and the containers for samples from adventitious contamination. The samples shall be placed in clean, dry, and moisture-proof containers. The sample containers shall be sealed air tight after filling, and marked with full details of sampling: the date of sampling, batch number, name and place of factory, name of the person sampling and other important particulars of the consignments. Samples shall be protected from light as far as practicable and shall be stored in a cool and dry place. In drawing, preparing, storing and handling of samples, the following precautions and directions shall be observed. Samples shall be taken in a protected place not exposed to damp air, dust or soot. The sampling instruments shall be clean and dry when used. When sampling for microbiological purposes,the sampling instruments and containers for samples shall be sterilized preferably by dry heat at 170 C for one hour before use. 6 EAC 2013 All rights reserved
Precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and the containers for samples from adventitious contamination. The samples shall be placed in clean, dry, and moisture-proof containers. The sample containers shall be sealed air tight after filling, and marked with full details of sampling: the date of sampling, batch number, name and place of factory, name of the person sampling and other important particulars of the consignments. Samples shall be protected from light as far as practicable and shall be stored in a cool and dry place. EAC 2013 All rights reserved 7
Annex A (normative) Determination of moisture content A.1 Procedure A.1.1 Preparation of samples Crush or grind as quickly as possible in a dry pestle and mortar 150 g of the sample on a clean porcelain slab. Crush thoroughly to secure a uniform sample. Store the crushed sample immediately in an airtight glass container and use this wherever the use of prepared sample is indicated. A.1.2 Procedure Weigh accurately about 5 g of the prepared sample (see A.1.1) in a tarred weighing bottle... Distribute the material as evenly as practicable over the bottom of the bottle by gentle sidewise movements. Place the bottle in a vacuum oven, remove the cover of the bottle and dry the material for six hours at 80 1 o C at a pressure not exceeding 140 mm hg. Allow the bottle to cool to room temperature in a desiccator and weigh. A.2 Calculation M m1 A.2.1 Moisture, % by mass = x 100 m where m m 1 is the mass, in g of the prepared sample taken for the experiment; is the mass, in g of the material after drying for six hours. 8 EAC 2013 All rights reserved
Annex B (normative) Determination of acid insoluble ash C.1 Reagent C.1.1 Dilute hydrochloric acid, approximately 5 N (prepared from concentrated hydrochloric acid). C.2 Procedure C2.1 Weigh accurately 20 g of the prepared sample (see A.1.1) in a tared, clean and dry porcelain dish. Ignite the material in the dish with the flame of a meker burner for about one hour. Complete the ignition by keeping in the sample material in a muffle furnace at 600 ± 20 o C until grey ash results. C.2.2 Cool in a desiccator. Add 25 ml of this dilute hydrochloric acid to the ash, cover with a watch-glass and heat on a water bath for 10 min. Allow to cool and filter the content of the dish through a Whatman until the washings are free from chlorides. Return the filter and the residue to the dish. Keep it in an air-oven maintained at 105 2 o C for 3 h. Ignite in the muffle furnace at 600 20 o C for 30 min in the muffle furnace, cool and weigh. Repeat this process of heating for 30 min, cooling and weighing till the difference between two successive weighing is less than one milligram. Record the lowest mass. C.3 Calculation C.3.1 100 m2 m Acid insoluble ash, percent by mass= m m 1 where, m 2 m m 1 is the mass, in g of the porcelain dish with the acid insoluble ash; is the mass, in g of the empty porcelain dish; is the mass, in g of the porcelain dish with the prepared sample taken for the test EAC 2013 All rights reserved 9
Annex C (normative) Determination of tin C.1 Reagents C.1.1 Concentrated nitric acid, sp.gr.1.42. C.1.2 Concentrated sulphuric acid, sp.gr.1.84. C.1.3 Hydrogen peroxide solution, 30 % by weight. C.1.4 Ammonium oxalate solution, saturated, aqueous. C.1.5 Ammonium hydroxide solution, sp.gr. 0.90. C.1.6 Concentrated hydrochloric acid, sp.gr. 1.16. C.1.7 Dilute sulphuric acid, 1.3 by volume. C.1.8 Hydrogen sulphuric gas, from a generator, passed through a wash bottle containing water. C.1.9 Wash solution Mix 100 ml of saturated ammonium acetate solution with 50 ml of glacial acetic acid and 850 ml of water. C.1.10 Ammonium polysulphuric solution Pass hydrogen sulphide gas through 200 ml of ammonium hydroxide solution, contained in a bottle immersed in ice-cold water, until no more gas is absorbed. Add to it 200 ml of ammonium hydroxide solution, and dilute with water to make 1 000 ml. Then add 25 g of flowers of sulphur to this solution and keep for several hours to digest the sulphur and then filter. C.1.11 Dilute acetic acid Dilute one volume of glacial acetic acid with 9 volumes of water. C.2 Procedure C.2.1 Wet oxidation Weigh accurately 50 g to 100 g of the prepared sample (see A.1.1; and place it in a 800-mL Kjeldahl flask. Add to it 25 ml to 500 ml of concentrated nitric acid and then cautiously add 20 ml of concentrated sulphuric acid. Place the flask on an asbestos mat having a 5 cm diameter hole in the centre. Warm the flask slightly and discontinue heating if foaming becomes excessive. When the reaction subsides, heat the flask cautiously and rotate it from time to time to prevent caking of the material at the bottom of the flask which is exposed to the flame. Maintain the oxidizing conditions in the flask by cautiously adding small quantities of concentrated 10 EAC 2013 All rights reserved
nitric acid whenever the mixture turns brown or darkens. Continue digestion until all the organic matter is destroyed and sulphur trioxide fumes are copiously evolved. (The final solution should be colourless, or at the most light straw coloured. A persistent yellow colour in the liquid may be discharged by the addition of hydrogen peroxide solution and heating again.) Slightly cool the flask and add 75 ml of water and 25 ml of ammonium oxalate solution to assist in expelling oxides of nitrogen from the solution. Evaporate the solution again to a point where fumes of sulphur trioxide appear in the neck of the flask and then cool it. C.2.2 Determination Add 200 ml of water to the contents of the Kjeldahl flask (see G.1.2) and transfer the contents to a 600-mL beaker. Rinse the Kjeldahl flask 3 times with boiling water, transfer the washings to the beaker, add ammonium hydroxide solution until the contents are just alkaline, then add 20 ml of either concentrated hydrochloric acid or dilute sulphuric acid. Cover the beaker with a watch-glass, heat the solution contained in the beaker to about 95 C and pass a slow stream of hydrogen sulphide gas through the solution for one hour. Digest this mixture at about 95 C for one and allow it to stand for 30 min. Filter the contents of the beaker through a quantitative filter paper and wash the residue of stannous sulphide on the filter alternatively with three portions each of wash solution and hot water. Transfer the residue, along with the filter paper, to a 50 ml beaker, add 10 ml to 20 ml of ammonium polysulphide solution, heat the contents of the beaker to boiling and filter by decantation. Add 10 ml of ammonium polysulphide solution to the contents of the beaker, just bring to boil and filter again in the same manner. Repeat this once more. Finally wash the filter with hot water. Acidify the combined filtrate and washings with dilute acetic acid, gently boil for one h and allow to stand overnight. Filter the resulting mixture through a double 11-cm ashless filter paper. Wash the filter alternately with two portions each of the wash solution and hot water. Transfer the residue along with the filter paper to a rated porcelain crucible and dry thoroughly in an oven. Carefully ignite the filter paper, using a bunsen flame, and incinerate the contents to convert the sulphide to oxide. Then partly cover the crucible and heat strongly over a larger Bunsen or Meker burner. (The sulphide shall be gently roasted to the oxide which may then be heated to a high temperature without loss by volatilization.) Cool the crucible in a desiccator, weigh and find the weight of the residue. Repeat the heating strongly, cooling and weighing until the mass of crucible and its contents remain constant. C.3 Calculation Tin (as Sn), parts per million = 787700 m m 2 1 where M 1 is the mass, in g, of the residue (SnO 2 ) left in the porcelain crucible (see N.2.2); and M 2 is the mass, in g, of the prepared sample taken for the experiment. EAC 2013 All rights reserved 11
DEAS 304:2013 EAC 2013 All rights reserved