Sweeteners

In addition to the sensation of sweetness, sweeteners like sugar, glucose syrup, jaggery, lactose, honey, etc. provide bulk, energy value and, at high concentrations, important preservative action. Alternative non-carbohydrate sweeteners must provide an adequate degree of sweetness to justify their use but they do not necessarily need the other permitted sugar products. The non-carbohydrate sweeteners are classified into two classes:

1. Bulk Sweeteners: Those with a sweetening effect similar to sucrose, e.g. mannitol, sorbitol, etc.

2. Intense Sweeteners: Those have sweetness many times that of sucrose, e.g. saccharin, aspartame, cyclamate salts, etc.

Specification for Lactose (Commercial) as per IS:1000-1989

1.Description: The material shall be obtained from the whey of milk of cow or buffalo or mixture thereof. It shall be in the form of a crystalline powder, white to pale yellow in colour, nearly odourless, free from dirt or other foreign matter. It shall not be musty or rancid.

2. Particle size: The material shall pass through a 250 mm IS sieve.

3. Lactose, % by mass (on dry basis)                                                  99.0 Min.

4. Moisture, % by mass

(a) Monohydrate                                                                                5.5 Max.

(b) Anhydrous                                                                                  1.0 Max.

5. Sulphated ash, % by mass (on dry basis)                                     0.2 Max.

6. pH of 10 percent solution                                                             4.0-6.5

7. Specific rotation                                                                          52.0-52.6

8. Nitrogen, % by mass                                                                   0.05 Max.

9. Arsenic (as As), mg/kg                                                                1 Max.

10. Lead (as Pb), mg/kg                                                                   2 Max.

11. E. coli per 0.1 g                                                                         Absent

12. Salmonella per 0.1 g                                                                Absent

Specification for Dextrose monohydrate as per IS:874-1992

1.Description: The material shall be purified and crystallized D-glucose containing one molecule of water of crystallization. It shall be white or light cream in colour. The material shall be a crystalline or granular, odourless powder readily soluble in water with a characteristic sweet

taste free from foreign flavour.

2. Freedom from colouring matter: The material shall be free from any added colouring matter.

3. Freedom from foreign matter: The material shall be free from dirt, other extraneous matter, insects, and rodent of other contamination.

4. Loss on drying, % by mass                                                                            7.5-9.5

5. Specific rotation of solution containing 1 g of the material, previously dried at 105°C for 6h, with 0.02 ml of ammonium hydroxide solution in each 10 ml of water         +52.5° - +53.3°

6. Specific volume, ml/g                                                                                  160 Max.

7. D-glucose, % by mass (on dry basis)                                                          99.5 Min.

8. Total solids, % by mass                                                                               90 Min.

9. Sulphated ash, % by mass (on dry basis)                                                    0.1 Max.

10. Acidity                                                                                         To satisfy the test

11. Sulphur dioxide, mg/kg                                                                           70 Max.

12. Arsenic (as As), mg/kg                                                                            1.1 Max.

13. Copper (as Cu), mg/kg                                                                            2 Max.

14. Lead (as Pb), mg/kg                                                                                0.5 Max.

15. Zinc (as Zn), mg/kg                                                                                50.0 Max.

16. Tin (as Sn), mg/kg                                                                                  250.0 Max.

17. Mercury (as Hg), mg/kg                                                                         1.0 Max.

18. Cadmium (as Cd), mg/kg                                                                       1.5 Max.

Specification for Liquid glucose as per IS:873-1974

1.Description: The material shall be in the form of odourless and viscous syrup with a characteristic sweet taste. It shall be clear, free from fermentation, mould growth, sediment, dirt or other suspended and extraneous matter, or added sweetening and flavouring agents or any

other deleterious substances.

2. Colour: When a 50 % m/v solution of the material of regular conversion grade is tasted in a Lovibond Tintometer in a 2.54 cm cell, the colour of the material in terms of Lovibond units shall not be deeper than:

(a) 0.1 yellow and 0.1 red within a period of 90 days from the date of manufacture, and

(b) 0.2 yellow and 0.1 red within a period of 180 days from the date of manufacture.

3 Dextrose equivalent for different grades shall be :

(a) Low conversion (LC)                                                                            28-37

(b) Regular conversion (RC)                                                                      38-47

(c) Intermediate conversion (IC)                                                                48-57

(d) High conversion (HC)                                                                          58-67

(e) Extra high conversion (EHC)                                                             68 and above

4. Total solids, % by mass                                                                       80 Min.

5. Ash, % by mass                                                                                   0.3 Max.

6. pH                                                                                                        4.8-5.5

7. Sulphur dioxide, mg/kg                                                          40 & 400* Max.

8. Arsenic (as As), mg/kg                                                                       1 Max.

9. Lead (as Pb), mg/kg                                                                           2 Max.

10. Copper (as Cu), mg/kg                                                                    5 Max.

11. Escherchia coli, in 20 g                                                                   Absent

12. Salmonella, in 20 g                                                                          Absent

* Used for manufacture of sugar confections only.

Specification for Dried glucose syrup as per IS:8847-1978

1.Description: The material shall be 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 and flavouring agents.

4. Total solids, % by mass                                                                    93.0 Min.

5. Reducing sugar, % by mass (on dry basis) or                                  20.0 Min.

dextrose equivalent (DE)

6. Sulphated ash, % by mass                                                                1.0 Max.

7. Sulphur dioxide, mg/kg                                                                  40 & 150* Max.

8. Arsenic (as As), mg/kg                                                                   1 Max.

9. Lead (as Pb), mg/kg                                                                       2 Max.

10. Copper (as Cu), mg/kg                                                                 5 Max.

* Used for manufacture of sugar confections only.

Specification for Refined sugar as per IS:1151-2003

1.Description: Refined sugar shall be crystalline, white, odourless and free from dirt, iron fillings and other extraneous matter.

2. Loss on drying, % by mass                                                               0.05 Max.

3. Polarization, °Z                                                                                 99.7 Min.

4. Reducing sugar, % by mass                                                              0.04 Max.

5. Colour in ICUMSA units                                                                 60 Max.

6. Conductivity ash, % by mass                                                           0.04 Max.

7. Sulphur dioxide, mg/kg                                                                   15 Max.

8. Lead (as Pb), mg/kg                                                                         0.5 Max.

9. Chromium (as Cr), mg/kg                                                                20 Max.

Specification for Mishri as per IS:12906-1990

1.Description: Mishri shall be in the form of white crystals of varying sizes.It shall be sweet to taste and shall not possess sour, salty or any other objectionable taste. The material shall be free from other extraneous matter and substances deleterious to health. It shall also be free from iron fillings and added colouring matter.

2. Sucrose, % by mass (on dry basis)                                               99.5 Min.

3. Moisture, % by mass                                                                    0.2 Max.

4. Reducing sugar, % by mass                                                         0.04 Max.

5. Sulphur dioxide, mg/kg (on dry basis)                                        70 Max.

6. Sulphated ash, % by mass (on dry basis)                                     0.1 Max.

Specification for Cane gur (Jaggery) as per IS:12923-1990

1.Description: Cane gur shall be prepared in the form of solid lumps which shall be of firm consistency. It shall be golden yellow to light brown in colour, free from dirt, other extraneous matter and substances deleterious to health. Cane gur shall be sweet to taste and shall not possess sour,salty or any other objectionable taste.

2. Sucrose, % by mass (on dry basis)                                                      80 Min.

3. Reducing sugar, % by mass (on dry basis)                                        10 Max.

4. Moisture, % by mass                                                                          5 Max.

5. Water insoluble matter, % by mass (on dry basis)                             1.5 Max.

6. Sulphated ash, % by mass (on dry basis)                                          3.5 Max.

7. Sulphur dioxide, mg/kg (on dry basis)                                             50 Max.

8. Acid insoluble ash, % by mass                                                        0.3 Max.

9. Total sugar (expressed as invert sugar), %                                     90 Min.

by mass (on dry basis)

Specification for Extracted Honey as per IS:4941-1994

1.General: It shall be well-ripened natural product. It shall be clear. It shall have been extracted with the help of an extractor. It shall be free from objectionable flavour due to overheating, fermentation and smoke. It shall have been strained clear through a double-layered cheese cloth

(150 microns) at a temperature not exceeding 70°C.

2. Freedom from foreign matter: When visually inspected, the honey shall be free from any foreign matter, such as mould, dirt, scum, pieces of beeswax, the fragments of bees and other extraneous matter.

3. Colour: The colour of honey shall be uniform throughout and may vary from light to dark brown.

4. The honey shall not contain any food additives such as colour, vitamins,minerals and saccharin.

5. Specific gravity at  27°C                               1.37 Min.           1.37 Min.         1.37 Min.

6. Moisture, % by mass                                    20 Max.                22 max.           25 Max.

7. Total reducing sugar, % by mass                   70 Min.                65 Min.           65 Min.

8. Sucrose, % by mass                                      5.0 Max.               5.0 Max.          5.0 Max.

9. Fructose-glucose ratio*                                 1.0 Min                1.0 Min           1.0 Min

10. Ash, % by mass                                           0.5 Max.               0.5 Max.        0.5 Max.

11. Acidity (as formic acid),                              0.2 Max.              0.2 Max.         0.2 Max.

% by mass

12. Fiehe’s test                                                 Negative                   Negative            Negative

13. Hydroxymethyl furfural                               80 Max.                 80 Max.              80 Max.

(HMF), mg/kg

14. Total count of pollens and                               50000                 50000 .                  50000

plants elements/g                                                       Max.                Max.                    Max.

15. Optical density at 600 nm                                0.3 Max.                 0.3 Max.           0.3 Max.

* If HMF content is more than 80 mg/kg, then fructose-glucose ratio should be more than 1.0.

Specification for Aspartame (Food Grade) as per IS:13657-1993

1.Description: The material shall be a white, odourless, crystalline powder, having a strong, sweet taste.

2. Identification

(a) Solubility: The material shall be slightly soluble in water and ethanol/ methanol.

(b) Positive test for amino group: Dissolve 2 g of ninhydrin in 75 ml of dimethyl sulphoxide. Add 62 mg pf hydrindantin, dilute to 100 ml with 4 M lithium acetate buffer solution (pH 9), and filter. Transfer about 10 mg of the sample to a test tube; add 2 ml of the reagent solution, and heat. A dark purple colour is formed.

(c) Positive test for ester group: Dissolve about 20 mg in 1 ml of methanol. Add 0,5 ml of methanol saturated with hydroxylamine hydrochloride, mix, and then add 0.3 ml of 5 N potassium hydroxide in methanol. Heat the mixture to boiling, and then cool. Adjust the pH to between 1 and 1.5 with hydrochloric acid (10 percent), and add 0.1 ml of ferric chloride (9 g FeCl3.6H2O) in water o make 100 ml). A burgundy colour is produced.

(d) The transmittance of a 1 % solution in 2N hydrochloric acid, determined in a 1 cm cell at 430 nm, with a suitable spectrophotometer, using 2N hydrochloric acid as a reference, is not less than 0.95, equivalent to an absorbance of not more than approximately 0.022.

3. Specification rotation [a]20D  calculated on dry basis when determined in a solution containing 4 g of sample in sufficient 15N formic acid to make 100 ml and determined within 30 min after preparation of the sample solution. +14.5° - +16.5°

4. Purity (as C14H18N2O5), % by mass (on dry basis)                                 98.0-102.0

5. Moisture, % by mass                                                                             4.3 Max.

6. Sulphated ash, % by mass (on dry basis)                                              0.2 Max.

7. pH (0.8 % solution)                                                                              4.5-6.0

8. 5-Benzyl-3,6-dioxo-2-piperazine acetic acid, diketo piperazine), % by

mass                                                                                                         1.0 Max.

9. Heavy metals (as Pb), mg/kg                                                               10 Max.

10. Arsenic (as As), mg/kg                                                                        3 Max.

Specification for Saccharin (Food Grade) as per IS:6385-1997

1.Description: The material shall be in the form of white crystals or white crystalline powder. It shall be odourless or having a faint aromatic odour.It has intensely sweet taste. The material shall be slightly soluble in water,sparingly soluble in ethanol, slightly soluble in chloroform and ether and is readily absorbed by dilute solution of ammonia, solutions of alkali hydroxides or solutions of alkali carbonates with the evolution of carbon dioxide.

2. Identification

(a) A saturated aqueous solution of saccharin shall be acidic to litmus.

(b) Dissolve about 100 mg of the material in 5 ml of 5 percent sodium hydroxide solution. Evaporate to dryness and gently fuse the residue over a small flame until it no longer evolves ammonia. After the residue has cooled, dissolved it in 20 ml of water, neutralize the solution with dilute hydrochloric acid and filter. The addition of a drop of ferric chloride solution (9 g of ferric chloride with100 ml water) to the filtrate shall produce a violet colour.

(c) Mix 20 mg of the material with 40 mg of the resorcinol, add 10 drops of conc. Sulphuric acid and heat he mixture in a liquid bath at 200°C for 3 minutes. After cooling add 10 ml of water and an excess of 10 percent sodium hydroxide solution. A fluorescent green liquid shall be produced.

3. Melting range, °C                                                                                          226-230

4. Purity (as C7H5NO3S), % by mass (on dry basis)                                          98 Min.

5. Moisture, % by mass on drying at 105°C for 2h                                          1.0 Max.

6. Benzoic and salicylic acids                                                                To pass the test

7. Readily carbinizable substances                                                        To pass the test

8. Sulphated ash, % by mass                                                                           0.2 Max.

9. Toluene sulphonamides, mg/kg                                                                 25 Max.

10. Heavy metals (as Pb), mg/kg                                                                  10 Max.

11. Arsenic (as As), mg/kg                                                                           3 Max.

12. Selenium (as Se), mg/kg                                                                        30 Max.

Specification for Sodium saccharin (Food Grade) as per IS:5345-1996

1.Description: The material shall be in the form of white crystals or white crystalline powder. It shall be odourless or having a faint aromatic odour.It has intensely sweet taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol.

2. Identification

(a) A saturated aqueous solution of saccharin shall be acidic to litmus.

(b) Dissolve about 100 mg of the material in 5 ml of 5 percent sodium hydroxide solution. Evaporate to dryness and gently fuse the residue over a small flame until it no longer evolves ammonia. After the residue has cooled, dissolved it in 20 ml of water, neutralize the solution with dilute hydrochloric acid and filter. The addition of a drop of ferric chloride solution (9 g of ferric chloride in100 ml water) to the filtrate shall produce a violet colour.

(c) Mix 20 mg of the material with 40 mg of the resorcinol, add 10 drops of conc. Sulphuric acid and heat he mixture in a liquid bath at 200°C for 3 minutes. After cooling add 10 ml of water and an excess of sodium hydroxide solution (4.3 g in 100 ml water). A fluorescent green liquid shall be produced.

(d) The residue obtained by igniting a 2 g of sample shall give positive test for sodium.

(e) Test for sodium: A solution of sodium compound, previously converted to chloride or nitrate, when mixed with 5 times its volume of cobalt uranyl acetate, a golden yellow precipitate is formed on shaking. Sodium compounds impart an intensely yellow colour to non-luminous flame.

(f) To 10 ml of a 10 % solution, add 1 ml of hydrochloric acid, wash the crystalline precipitate of saccharin formed with cold water and dry at 105°C for 2 h. The residue shall melt between 226°C and 230°C.

3. Purity (as C7H4NNaO3S) after drying at 120°C for 4h, % by mass                       99-101

4. Loss on drying, % by mass                                                                                    1.5 Max.

5. Acidity and alkalinity                                                                                To pass the test

6. Benzoic and salicylic acids                                                                       To pass the test

7. Readily carbinizable substances                                                               To pass the test

8. Toluene sulphonamides, mg/kg                                                               25 Max.

9. Heavy metals (as Pb), mg/kg                                                                   10 Max.

10. Arsenic (as As), mg/kg                                                                         2 Max.

11. Selenium (as Se), mg/kg                                                                      30 Max.

Specification for Sorbitol powder (Food Grade) as per IS:4750-1996

1.Description: Sorbitol is a white hygroscopic powder having a sweet taste. Its solution in water is clear, colourless, odourless, syrupy liquid having a pleasant sweet taste. Sorbitol is very soluble in water and slightly soluble in ethanol.

2. Identification: Dissolve about 5 g of the material in 6 ml of water, add 7 ml of methanol, 1 ml of benzaldehyde, and 1 ml of hydrochloric acid, and shake in a mechanical shaker until crystals appear. Filter with aid of suction, dissolve the crystals in 20 ml of boiling water containing 1 g of

sodium carbonate, filter while hot, cool the filtrate, filter with suction, wash with 5 ml of methanol-water mixture (1 in 2), dry in air. The Sorbitol monobenzylidene so obtained shall melt between 173°C and 177°C.

3. Purity (as D-sorbitol, C6H14O6), % by mass (on dry basis)                         91 Min.

4. Moisture, % by mass                                                                                  1.0 Max.

5. Melting range, °C                                                                                        92.5-93.5

(a) Metastable                                                                                                 92.5-93.5

(b) Stable                                                                                                        96.0-97.5

6. Reducing sugars, % by mass                                                                    0.2 Max.

7. Sulphated ash, % by mass                                                                        0.1 Max.

8. Sulphates (as SO4), % by mass                                                                0.01 Max.

9. Chlorides (as Cl), % by mass                                                                  0.005 Max.

10. Total sugar (as dextrose), % by mass                                                   1 Max.

11. Heavy metals (as Pb), mg/kg                                                               10 Max.

12. Arsenic (as As), mg/kg                                                                         3 Max.

13. Nickel (as Ni), mg/kg                                                                            2 Max.

14. Lead (as Pb), mg/kg                                                                             1 Max.