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Home > Sweetening agents including Honey

Sweetening agents including Honey

Sweetening agents including Honey

2.8.1 – SUGAR

PLANTATION WHITE SUGAR (commonly known as sugar) means the crystallized product obtained from sugarcane or sugar beet. It shall be free from dirt, filth, iron filings, and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: —

Sr.	Parameters	Limit
(a)	Moisture (when heated at 105 degree ± 1°C for 3 hours)	Not more than 0.5 % by weight
(b)	Sucrose	Not less than 98 % by weight.

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

REFINED SUGAR means the white crystallised sugar obtained by refining of plantation white sugar. It shall be free from dirt, filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: —

Sr.	Parameters	Limit
(a)	Moisture (when heated at 105 degree ± 1°C for 3 hours)	Not more than 0.5 % by weight
(b)	Sucrose	Not less than 99.5 % by weight.

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

KHANDSARI SUGAR obtained from sugarcane juice by open pan process may be of two varieties, namely:

Khandsari Sugar Desi; and
Khandsari Sugar (sulphur) also known as “Sulphur Sugar”

It may be crystalline or in powder form. It shall be free from dirt, filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.25 per cent by weight. It may contain sodium bicarbonate (food grade). It shall also conform to the following standards, namely: —

Sr.	Parameters	Limit
Sr.	Parameters	Khandsari Sugar (Sulphur Sugar)	Khandsari Sugar (Desi)
(a)	Moisture (when heated at 105 degree ± 1°C for 3 hours)	Not more than 1.5 % by weight	Not more than 1.5 % by weight
(b)	acid	Not more than 0.5 % by weight	Not more than 0.7 % by weight
(c)	Sucrose	Not less than 96.5 % by weight.	Not less than 93.0 % by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

NOTE: – Khandsari sugar can be distinguished from plantation white sugar on the following characteristics, namely:

Sr.	Parameters	Limit
Sr.	Parameters	Khandsari Sugar (Sulphur Sugar)	Khandsari Sugar (Desi)
(a)	Conductivity (106 mho/cm2)	100-300 in 5% solution at 30oC	Not more than 100 in 5% solution at 30oC
(b)	Calcium oxide (mg/100gms)	Not more than 100	Not more than 50

BURA SUGAR means the fine grain size product made out of any kind of sugar. It shall be free from dirt, filth, iron filing and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: —

Sr.	Parameters	Limit
(a)	Sucrose Ash insoluble in dilute hydrochloric	Not less than 90.0 % by weight
(b)	acid	Not more than 0.7 % by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

CUBE SUGAR means the sugar in the form of cube or cuboid blocks manufactured from refined crystallised sugar. It shall be white in colour, free from dirt and other extraneous contamination. It shall conform to the following standards: —

Sr.	Parameters	Limit
(a)	Sucrose	Not less than 99.7 % by weight
(b)	Moisture	Not more than 0.25 % by weight
(c)	Total ash	Not more than 0.03 % by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

ICING SUGAR means the sugar manufactured by pulverizing refined sugar or vacuum pan (plantation white) sugar with or without edible starch. Edible starch, if added, shall be uniformly extended in the sugar. It shall be in form of white powder, free from dust, or any other extraneous matter.

Sr.	Parameters	Limit
(a)	Total starch and sucrose (moisture free)	Not less than 99.0 % by weight
(b)	Moisture	Not more than 0.80 % by weight
(c)	Starch	Not more than 4.0 % by weight on dry basis

2.8.2 – MISRI

MISRI means the product made in the form of candy obtained from any kind of sugar or palmyrah juice. It shall be free from dirt filth, iron filings and added colouring matter. Extraneous matter shall not exceed 0.1 per cent by weight. It shall also conform to the following standards, namely: —

Sr.	Parameters	Limit
(a)	Total ash	Not less than 0.4 % by weight
(b)	Total Sugar (Called, known or expressed as Sucrose)	Not more than 98.0 % by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

2.8.3 – Honey and it’s by products

Honey

Honey shall be the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants, which honey bees collect, transform and store in honey combs for ripening. It shall possess pleasant aroma, sweet flavour and taste characteristic of honey.
Honey shall be free from organic and inorganic matter including visible mould, insects and insect debris, fragments of bees, brood, pieces of bees wax, grains of sand, and any other extraneous matter.
Honey consists essentially of different sugars, predominantly fructose and glucose as well as other substances such as organic acids, enzymes and solid particles derived from honey collection. The colour of honey varies from nearly colour-less to dark brown. The consistency can be fluid, viscous or partly to entirely crystallized.
Honey sold as such shall not have added to it any food ingredient, including food additives, nor shall any other addition be made other than honey.
Honey shall not be heated or processed to such an extent that its essential composition is changed and / or its quality is impaired.
“Honeydew honey” is the honey which comes mainly from excretions of plant sucking insects of Order Hemiptera on the living parts of plants or secretions of living parts of plants.
Honey can be labelled according to floral or plant source, if it comes from any particular source, and has the organoleptic, physicochemical and microscopic properties corresponding with that origin:
1. in the case of “Monofloral Honey”, the minimum pollen content of the plant species concerned shall not be less than 45 per cent. of total pollen content; and
2. in the case of “Multi floral Honey”, the pollen content of any of the plant species shall not exceed 45 per cent. of the total pollen content. Note: “Carvia callosa” is the honey derived from flower of Carvia callosa plant which is described as thixotrophic and is gel like extremely viscous when standing still and turns into liquid when agitated or stirred.
Honey shall comply with the following requirements:

Sr.	Parameters	Limit
1.	Specific gravity at 27° C, Min.	1.35
2.	Moisture, per cent. by mass, Max.	20
3.	Total reducing sugars, per cent. by mass, Min.	65
	Carvia callosa and Honeydew honey, per cent. by mass, Min.	60
	Blends of Honeydew honey with blossom honey, per cent. by mass, Min.	45
4.	Sucrose, per cent. by mass, Max.	5
4.	Carvia callosa and Honeydew honey, Max.	10
5.	Fructose to Glucose ratio (F/G Ratio)	0.95-1.50
6.	Total Ash, per cent. by mass, Max	0.50
7.	(a) Acidity expressed as formic acid per cent. by mass, Max,	0.20
7.	(b) Free Acidity milliequivalents acid/ 1000 g, Max	50.0
8.	Hydroxy Methyl Furfural (HMF) mg/kg, Max	80.0
9.	Diastase activity, Schade units, Min	3
10.	Water insoluble matters per cent. by mass, Max,	0.10
10.	For Pressed honey, per cent. by mass, Max.	0.5
11.	C4 Sugar, per cent. by mass, Max	7.0
12.	Pollen count/g, Min	25000
13.	Specific marker for Rice Syrup (SMR)	Negative
14.	Trace marker for Rice Syrup (TMR)	Negative
15.	Foreign oligosaccharides per cent., Max.	0.1
16.	Proline, mg/kg, Min.	180
17.	Electrical Conductivity:
	(a) Honeys not listed under Honeydew, Max.	0.8 mS/cm
	(b) Honeys listed under Honeydew, Min.	0.8 mS/cm
18.	(a) Δδ13C Max (Maximum difference between all measured δ 13C values); per mil	± 2.1
	(b) Δδ13C Fru – Glu (The difference in 13C/12C ratio between fructose and glucose); per mil	± 1.0
	(c) Δδ13C (per cent.) Protein – Honey (The difference in 13C/12C between honey and its associated protein extract) per mil	≥ – 1.0

Bees Wax

Beeswax is obtained from the honeycombs of bees (Family: Apidae e.g., Apis mellifera L) after the honey has been removed by draining or centrifuging. The combs are melted with hot water, steam or solar heat and the melted product is filtered and cast into cakes of yellow beeswax. White beeswax is obtained by bleaching the yellow beeswax with oxidizing agents, e.g., hydrogen peroxide, sulfuric acid, or sunlight.

Beeswax consists of a mixture of esters of fatty acids and fatty alcohols, hydrocarbons and free fatty acids; minor amounts of free fatty alcohols are also present.

Description. – (a) Yellow beeswax: Yellow or light-brown solid that is somewhat brittle when cold and presents a dull, granular, non-crystalline fracture when broken; it becomes pliable at about 35°. It has a characteristic odour of honey. (b) White beeswax: White or yellowish white solid (thin layers are translucent) having a faint and characteristic odour of honey.

Requirements: When tested in accordance with method specified in JECFA for Beeswax (INS No. 901) shall conform to the following requirement:

Sr.	Parameters	Limit
1.	Solubility	Insoluble in water; sparingly soluble in alcohol; very soluble in ether
2.	Melting point range, °C	62 – 65
3.	Acid value	17 – 24
4.	Peroxide value, Max	5
5.	Saponification value	87 -104
6.	Carnauba wax	Absent
7.	Ceresin, paraffins and certain other waxes	Absent
8.	Fats, Japan wax, rosin and soap	Absent
9.	Glycerol and other polyols, per cent. by mass, Max.	0.5
10.	Lead, mg/kg, Max.	2.0
11.	Ash, per cent. by mass, Max.	0.50
12.	Total Volatile matter, per cent. by mass, Max.	0.75

Royal Jelly

Royal jelly is the mixture of secretions from hypopharyngeal and mandibular glands of worker bees, free from any additive. It is the food of larval and adult queens. It is a raw and natural food, unprocessed except for filtration which does not undergo addition of substances. The color, taste and the chemical composition of royal jelly are determined by absorption and transformation by the bees fed with the following two types of foods during the royal jelly production time:

type 1: only bee’s natural foods (pollen, nectar and honey);
type 2: bee’s natural food and other nutrients (proteins, carbohydrates)

10-hydroxy-2-decenoic acid (HDA): HDA is the characteristic component of royal jelly.

Requirements –

Description Royal jelly is milky white, pale yellow, with lustre. It is pasty or jelly-like at normal temperature with fluidity, and shall be free from the bubble and foreign substances. Minor crystallization phenomena can occur naturally in royal jelly during storage.
Odor and taste: It is pungent, unfermented and shall not be rancid. It is acerb, spicy, and brings acrid taste to palate and throat.
Chemical requirements: Royal jelly shall comply with the requirements as follows:

Table – Chemical requirements of royal jelly

Sr.	Characteristic	Permissible limit
Sr.	Characteristic	Type 1	Type 2
1.	Moisture content per cent. by mass, Max.	62-68.5
2.	10-HDA per cent. by mass, Min.	1.4
3.	Protein, per cent. by mass	11-18
4.	Total sugar, per cent. by mass	7-18
5.	Fructose, per cent. by mass	2-9
6.	Glucose, per cent. by mass	2-9
7.	Sucrose, per cent. by mass, Max.	3	NA
8.	Erlose, per cent. by mass, Max.	0.5	NA
9.	Maltose, per cent. by mass, Max.	1.5	NA
10.	Maltotriose, per cent. by mass, Max.	0.5	NA
11.	Total acidity, ml of 1 mol/l NaOH l/100 g	30.0-53.0
12.	Total lipid, per cent. by mass	2-8
13.	C13/C12 Isotopic ratio (δ ‰)	−29 to −20	−29 to −14

Furosine is an additional, optional quality parameter which shows freshness of royal jelly.

2.8.4: GUR OR JAGGERY

GUR OR JAGGERY means the product obtained by boiling or processing juice extracted from palmyra palm, date palm or coconut palm. It shall be free from substances deleterious to health and shall conform to the following analytical standards, on dry weight basis: –

Sr.	Parameters	Limit
(a)	Total sugars expressed as invert sugar	Not less than 90 % & sucrose not less than 6
(b)	Extraneous matter insoluble in water	Not more than 2 %
(c)	Total ash	Not more than 6 %
(d)	Ash insoluble in hydrochloric acid (HCl)	Not more than 0.5 %

Gur or jaggery other than that of the liquid or semi liquid variety shall not contain more than 10% moisture.

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

Sodium bicarbonate, if used for clarification purposes, shall be of food grade quality.

CANE JAGGERY OR CANE GUR means the product obtained by boiling or processing juice pressed out of sugarcane (Saccharum officinarum). It shall be free from substances unsafe to health and shall confirm to the following analytical standards on dry weight basis: –

Sr.	Characteristics	Permissible limit
1.	Moisture, per cent. by mass, Max	7.0
2.	Sucrose, per cent. by mass, Min	70.0
3.	Total Sugars, Min	90.0
4.	Reducing sugars, per cent. by mass, Max	20.0
5.	Sulphate ash, per cent. by mass, Max	4.0
6.	Ash insoluble in dilute hydrochloric acid, per cent. by mass, Max	0.5
7.	Extraneous matter and water insoluble matter, per cent. by mass, Max	2.0

Sodium bicarbonate, if used for clarification purpose, shall be of food grade quality.

Food Additives

Additives permitted under these regulations shall be used. Added colour shall not be permitted.

Hygiene

The product shall be prepared and handled in accordance with the guidelines specified in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011 and any other guidelines as provided from time to time under the Act.

Contaminants, Toxins and Residues

The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011.

2.8.5: DEXTROSE

DEXTROSE is a white or light cream granular powder, odourless and having a sweet taste.

Sr.	Characteristics	Permissible limit
1.	Sulphated ash	Not more than 0.1 % on dry basis
2.	Acidity	0.5 gm. Dissolved in 50 ml. of freshly boiled and cooled water requires for neutralization not more than 0.20 ml. of N/10 sodium hydroxide to phenolphthalein indicator
3.	Glucose	Not less than 99.0 per cent on dry basis

When heated with potassium cupritartarate solution it shall produce a copious precipitate of cuprous oxide. It shall conform to the following standards: —

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

2.8.6: GOLDEN SYRUP

GOLDEN SYRUP means the syrup obtained by inversion of sugar. It shall be golden yellow in colour, pleasant in taste and free from any crystallization.

It shall conform to the following standards: —

Sr.	Characteristics	Permissible limit
1.	Moisture	Not more than 25.0 per cent by weight
2.	Total Ash	Not more than 2.5 per cent by weight
3.	Total Sugar as invert sugar	Not less than 72.0 per cent by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

Sodium bicarbonate, if used, for clarification purposes, shall be of Food Grade Quality.

2.8.7: DRIED GLUCOSE SYRUP

DRIED GLUCOSE SYRUP means the material in the form of coarse or fine, white to creamish white powder, sweet to taste, bland in flavour and somewhat hygroscopic. It shall be free from fermentation, evidence of mould growth, dirt or other extraneous matter or added sweetening or flavouring agent.

It shall also not contain any added natural or coaltar food colour. It shall conform to the following standards: —

Sr.	Characteristics	Permissible limit
1.	Total solid contents	Not less than 93.0 per cent by weight
2.	Reducing sugar content	Not less than 20.0 per cent by weight
3.	Sulfated Ash	Not more than 1.0 per cent by weight

The product may contain food additives permitted in FSS (Food Products Standards and Food Additives) Regulation.

2.8.8: Sodium Saccharin (Food Grade)-

Sodium Saccharin is white crystals or white crystalline powder. It is odour less or having a faint odour. It is intensely sweet to taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol. When tested in accordance with method specified in Indian Standard, IS 5345, it shall conform to the following standards:

Sr.	Characteristics	Permissible limit
1.	Purity as C7H4NNaO3S, after drying at 120°C for 4 h, per cent. by mass, min	99.0
2.	Moisture, per cent. by mass, Max	15.0
3.	Acidity and alkalinity	To pass the test
4.	Benzoate and salicylate	To pass the test
5.	Readily carbonizable substances	To pass the test
6.	Toluene sulfonamides, ppm, Max	25.0

Hygiene The product shall be prepared and handled in accordance with the guidelines specified in Schedule 4, Part-II of the Food Safety and Standards (Licensing and Regulation of Food Businesses) Regulations, 2011 and any other guidelines as provided from time to time under the Act.

Contaminants, Toxins and Residues The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. The products covered in this standard shall confirm to the microbiological requirements specified in Appendix B of these regulations.

Packaging and Labelling The product shall comply with the packaging and labelling requirements as specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

2.8.9: ASPARTYL PHENYL ALANINE METHYL ESTER (ASPERTAME)

Aspartyl Phenyl Alanine Methyl Ester commonly known as Aspertame, having empirical formula as C14 H18 N2 O5 and molecular weight as 294.31 shall be the material which is slightly soluble in water and Methanol. It shall contain not less than 98 per cent and not more than 102 per cent of Aspertame on dried basis. It shall not contain more than 3 ppm of Arsenic and 10 ppm of Lead.

The loss on drying of the material at 105oC for 4 hours shall not be more than 4.3 per cent of its weight. The sulphate ash shall not be more than 0.2 per cent. It shall not contain more than 1 per cent of diketo-piper-azine.

2.8.10: Acesulfame Potassium

Acesulfame Potassium commonly known as Acesulfame-K, having empirical formula C4H4KNO4S, molecular weight as 201.24 shall be the material which is odourless, white crystalline powder having intensely sweet taste and is very slightly soluble in ethanol but freely soluble in water. It shall contain not less than 99 per cent and not more than 101 per cent of Acesulfame-K on dried basis. It shall not contain more than 3 ppm. Flouride. Heavy metals content shall not be more than 10 ppm. The loss on drying of material at 105 degree centigrade for two hours shall not be more than 1 percent of its weight.

2.8.11: Sucralose

Chemical name –

1, 6-Dichloro-1, 6-Dideoxy-β-D-Fructofuranosyl-4-Chloro-4-Deoxy-aD-galactopyranoside;

Synonyms –

4, 1 ‘6’-Trichlorogalactosucrose; INS 955

Chemical formula –

C12H19CI3O8 Molecular

weight- 397.64

It shall be white to off-white, odourless, crystalline powder, having a sweet taste. It shall be freely soluble in water, in methanol and in alcohol and slightly soluble in ethyl acetate. It shall contain not less than 98.0% and not more than 102.0% of C12H19CI3O8 calculated on anhydrous basis. It shall not contain more than 3PPM of Arsenic (as AS) and 10PPM or heavy metals (as Pb). It shall not contain more than 0.1% of methanol. Residue on ignition shall not be more than 0.7% and water not more than 0.2%.

2.8.12: Calcium Saccharin (Food Grade)

Calcium Saccharin is white crystals or white crystalline powder. It shall be odourless or having a faint odour and an intensely sweet taste even in dilute solution. One gram is soluble in 1.5 ml of water. When tested in accordance with method specified in Indian Standard, IS 5345, it shall conform to the following standards:

Sr.	Characteristics	Permissible limit
1.	Purity as C14H8CaN2O6S2, on dry basis, per cent. by mass, Min	99.0
2.	Moisture, per cent. by mass, Max	15.0
3.	Benzoate and salicylate	To pass the test
4.	Readily carbonizable substances	To pass the test
5.	Toluene sulfonamides, ppm, Max	25.0

Hygiene

Contaminants, Toxins and Residues

The product covered in this standard shall comply with the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011. The products covered in this standard shall confirm to the microbiological requirements specified in Appendix B of these regulations.

Packaging and Labelling

The product shall comply with the packaging and labelling requirements specified in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.

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