EAS 349:2004 ICS

Transcription

1 FDEAS 349: 2013 EAS 349:2004 ICS FINAL DRAFT EAST AFRICAN STANDARD Liquid glucose (glucose syrup) Specification EAST AFRICAN COMMUNITY EAC 2004 First Edition 2004

2 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Partner States in the Community through their National Bureaux of Standards, have established an East African Standards Committee. 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. East African Community 2004 All rights reserved * East African Community P O Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: * 2004 EAC All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States NSBs. ii EAC 2004 All rights reserved

3 EAST AFRICAN STANDARD EAS 349:2004 Liquid glucose (glucose syrup) Specification 1 Scope This Draft East African Standard specifies the requirements and the methods of sampling and test for liquid glucose ( glucose syrup) for human consumption 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, Hygiene for food and drink manufacturing industry Code of practice EAS 38, Labelling of pre-packaged foods Specification DEAS- 1 Methods of sampling and analysis for sugar confectionery ISO 5377 : 1981 Starch hydrolysis products, Determination of reducing power and dextrose equivalent ISO 1743 : Glucose syrup, Determination of dry matter content ISO 1509 ICUMSA GS 1/2/3/4/7/8 23 ISO 5379 : Starches and derived product, Determination of sulfur dioxide content AOAC Lead, cadminium,zinc,copper and iron in food, Atomic Absprption Spectrophotometry ISO 4838 ISO : method for the enumeration of viable osmophilic yeasts and xerophilic moulds in products intended for human consumption 3 Terms and Definitions For the purposes of this standard the following terms and definitions shall apply: 3.1 liquid glucose (glucose syrup) 1 DEAS Under development EAC 2004 All rights reserved 1

4 a purified and concentrated aqueous solution of nutritive sacharose obtained from starch 4 Requirements 4.1 General requirements a) The product shall be in the form of odourless and viscous syrup with characteristic sweet taste. b) It shall be clear, free from fermentation, mould growth, sediment, dirt or other suspended and extraneous matter. c) It shall be free from added sweetening and flavouring agents. d) It shall be free from added colouring material. 4.2 Specific requirements a) When a 50 % (m/v) solution of the material of regular conversion grade is tested in a Lovibond Tintometer in a 2.54-cm cell by the method prescribed in US- 1), the colour of the material in terms of Lovibond units shall not be deeper than i) 0.1 yellow and 0.1 red within a period of 90 days from the date of manufacture, and ii) 0.2 yellow and 0.1 red within a period of 180 days from the date of manufacture. b) The material shall also comply with the requirements given in Table 1. Table 1 Requirements for liquid glucose S/N Characteristic Requiremen t Test Methods 1 Dextrose equivalent (DE) value, % m/m ISO dry basis, min 2 Total solids, % m/m, min 70 ISO Sulfated Ash, % m/m, max 1 ISO ph 4.5 to 5.5 ICUMSA GS 1/2/3/4/7/ Sulphur dioxide, ppm, max 400 ISO Copper 5 AOAC Food additives 2 EAC 2004 All rights reserved

5 Only the food additives permitted in CODEX STAN 192 standards for food additives may be used 6 Contaminants 6.1 Pesticide residues Liquide glucose shall comply with those maximum pesticide residues established by the codex alimentarius commission for this commodity 6.2 Heavy Metals Liquide Glucose shall be free from heavy metals in amounts which may represent a hazard to human health. 7. Hygiene The product covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of EAS 39 Hygiene for food and drink manufacturing industry Code of practice. To the extent possible in good manufacturing practice, the products shall be free from objectionable matter. Microbiological Limits for Liquid Glucose shall comply with microbiological limits stipulated in Table 3. Table 3 Microbiological limits for Liquid glucose Microorganisms Maximum limit Test Methods Total aerobic count, cfu/g, max 100 ISO 4838 Thermophylic organisms per 10g, max. 100 Flat sour spores, cfu/10g,max. 10 Sulphide spoilage organisms, cfu/10g,max. 1 Thermophylic gas producing anaerobes in a NIL set of 6 tubes Yeast and Moulds,cfu/g, max. 10 ISO Method Test of 8 Packaging The material shall be packaged in dry food grade and leak-proof containers. Unless EAC 2004 All rights reserved 3

6 otherwise agreed between the purchaser and the vendor, such containers may be either lacquered or lined steel drums, or made of tin plates. 9. Labelling The packages shall be labelled in accordance with EAS 38, Labelling of prepackaged foods Specification and in addition the following particulars shall be marked or labelled legibly and indelibly on each container: 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 Liquid Glucose (Glucose syrup) ; iii) date of manufacture; iv) expiry date; v) list of ingredients in descending order; vi) storage instructions; vii) country of origin; viii) batch/lot number; ix) net weight in Metric; x) instructions for disposal of the used package xi) The containers may also be marked with the Quality Certification mark. Xii) They should be a declaration on the use of GMOs Xii) They should be a declaration on the Dextrose Equivalent Value 10. Sampling and testing 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. 4 EAC 2004 All rights reserved

7 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 2004 All rights reserved 5

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