SWEETS & CONFECTIONERY

Sugar boiled confectionery

Sugar boiled confectionery whether sold as hard boiled sugar confectionery or pan goods confectionery or toffee or milk toffee or modified toffee or lacto-bon-bon or by any other name shall mean a processed composite food article made from sugar with or without doctoring agents such as cream of tartar by process of boiling whether panned or not. It may contain centre filling, or otherwise, which may be in the form of liquid, semi-solid or solids with or without coating of sugar or chocolate or both. It may also contain any of the following:—

  1. sweetening agents such as sugar, invert sugar, jaggery, lactose, gur, bura sugar, khandsari, sorbitol, honey, liquid glucose;
  2. milk and milk products;
  3. edible molasses
  4. malt extracts
  5. edible starches
  6. edible oils and fats
  7. edible common salts
  8. fruit and fruit products and nut and nut products
  9. tea extract, coffee extract, chocolate, cocoa
  10. vitamins and minerals
  11. shellac (food grade) not exceeding 0.4 per cent by weight bee wax (food grade), paraffin wax food grade, carnauba wax (food grade), and other food grade wax or any combination thereof;
  12. edible desiccated coconut
  13. spices and condiments and their extracts
  14. candied peels
  15. enzymes
  16. permitted stabilizing and emulsifying agents
  17. edible foodgrains; edible seeds
  18. baking powder
  19. gulkand, gulabanafsha, mulathi
  20. puffed rice
  21. china grass
  22. eucalyptus oil, camphor, menthol oil crystals, pepper mint oil
  23. thymol
  24. edible oil seed flour and protein isolates
  25. gum arabic and other edible gum
  26. It shall also conform to the following standards, namely:—
    1. Ash sulphated (on salt free basis) – Not more than 2.5 – per cent by weight
      Provided that in case of sugar boiled confectionery where spices are used as centre filling, the ash sulphated shall not be more than 3 per cent by weight.
    2. Ash insoluble (in dilute Hydrochloric acid) – Not more than 0.2 Per cent by weight
      Provided that in case of sugar boiled confectionery where spices are used as centre filling, the ash insoluble in dilute Hydrochloric acid shall not be more than 0.4 per cent.
      Where the sugar boiled confectionery is sold under the name of milk toffee and butter toffee, it shall conform to the following additional requirements as shown against each;
      1. Milk toffee
        1. Total protein (N x 6.25) shall not be less than 3 per cent by weight on dry basis
        2. Fat content shall not be less than 4 per cent by weight on dry basis
      2. Butter toffee- fat content shall not be less than 4 per cent by weight on dry basis
        Provided that it may contain food additives permitted in these regulations including appendix ‘A’
        Provided further that if artificial sweetener has been added as provided in Regulation 3.1.3, it shall be declared on the label as provided in regulation 3.1.3, it shall be declared on the label as provided inRegulation 2.4.5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

       

Lozenges

Lozenges shall mean confections made mainly out of pulverised sugar, or icing sugar with binding materials such as edible gums, edible gelatine, liquid glucose or dextrin and generally made from cold mixing which does not require primary boiling or cooking of the ingredients. It may contain any of the following:—

  1. sweetening agents such as dextrose, dextrosemonohydrate, honey, invert sugar, sugar, jaggery, bura sugar, khandsari, sorbitol, liquid glucose;
  2. milk and milk products;
  3. nuts and nuts products;
  4. malt syrup;
  5. edible starches;
  6. edible common salt;
  7. ginger powder or extracts;
  8. cinnamon powder or extracts;
  9. aniseed powder or extracts;
  10. caraway powder or extracts;
  11. cardamom powder or extracts;
  12. cocoa powder or extracts;
  13. protein isolates;
  14. coffee-extracts or its flavour;
  15. permitted colouring matter;
  16. permitted emulsifying and stabilizing agents
  17. vitamins and minerals;
    It shall also conform to the following standards:
    1. Sucrose content – Not less than 85.0 per cent by weight
    2. Ash Sulphated (salt free basis) – Not more than 3.0 percent by weight
    3. Ash insoluble in dilute Hydrochloric acid – Not more than 0.2 per cent by weight

    The product may contain food additives permitted in these regulations including Appendix A
    Provided that if artificial sweetener has been added in the product as provided in the regulation 3.1.3, it shall be declared on the label as provided in Regulation 2.4.5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.
    Provided further that if only permitted artificial sweetener is used in the products as sweetener, the requirement for sucrose prescribed in these standards shall not be applicable to such products.

Chewing gum and bubble gum

Chewing gum and bubble gum shall be prepared from chewing gum base, or bubble gum base, natural or synthetic, non-toxic; cane sugar and liquid glucose (corn syrup).

The following sources of gum base may be used:—

  1. Babul, Kikar (gum Arabic).
  2. KHAIR.
  3. Jhingan (Jael).
  4. Ghatti.
  5. Chiku (Sapota).
  6. Natural rubber latex.
  7. ynthetic rubber latex.
  8. Glycerol ester of wood resin.
  9. Glycerol ester of gum resin.
  10. Synthetic resin.
  11. Glycerol ester or partially hydrogenated gum or wood resin.
  12. Natural resin.
  13. Polyvinyl acetate.
  14. Agar (food grade).

It may also contain any of the following ingredients, namely:—

  1. Malt
  2. Milk powder
  3. Chocolate
  4. Coffee
  5. Gelatin, food grade
  6. Permitted Emulsifiers
  7. Water, potable
  8. Nutrients like Vitamins, minerals, proteins

It shall be free from dirt, filth, adulterants and harmful ingredients. it shall also conform to the following standards, namely:—

Ingredients
Chewing gum
Bubble gum
GumNot less than 12.5 per cent by weightNot less than 14.0 per cent by weight
MoistureNot more than 3.5 per cent by weightNot more than 3.5 per cent by weight
Sulphated AshNot more than 9.5 per cent by weightNot more than 11.5 per cent by weight
Acid insoluble ashNot more than 2.0 per cent by weightNot more than 3.5 per cent by weight
Reducing sugars (calculated as dextrose)Not less than 4.5 per cent by weightNot less than 5.5 per cent by weight
SucroseNot more than 70.0 per cent by weightNot more than 60.0 percent by weight

Provided that it may contain food additives permitted in and these regulations Including Appendix A

Provided further, if artificial sweetener has been added as provided in Regulation 3.1.2 (1), it shall be declared on the label as provided in Regulation 2.4.5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

Provided also, that, if only artificial sweetener is added in the product as sweeteners the parameters namely, reducing sugars and sucrose prescribed in the table above shall not be applicable to such product

Chocolate

Chocolate means a homogeneous product obtained by an adequate process of manufacture from a mixture of one or more of the ingredients, namely, cocoa beans, cocoa nib, cocoa mass, cocoa press cake and cocoa dust (cocoa fines/powder), including fat reduced cocoa powder with or without addition of sugars, cocoa butter, milk solids including milk fat The chocolates shall not contain any vegetable fat other than cocoa butter.

The material shall be free from rancidity or off odour, insect and fungus infestation, filth, adulterants and any harmful or injurious matter.

The chocolates shall be of the following types:—

Milk Covering Chocolate – as defined above, but suitable for covering purposes

Plain Chocolate is obtained from one or more of cocoa nib, cocoa mass, cocoa press cake, cocoa powder including low fat cocoa powder with sugar and cocoa butter

Plain Covering Chocolate-same as plain chocolate but suitable for covering purposes

Blended Chocolate means the blend of milk and plain chocolates in varying proportions

White chocolate is obtained from cocoa butter, milk solids, including milk fat and sugar.

Filled Chocolates means a product having an external coating of chocolate with a centre clearly distinct through its composition from the external coating, but does not include flour confectionery pastry and biscuit products. The coating shall be of chocolate that meets the requirements of one or more of the chocolate types mentioned above. The amount of chocolate component of the coating shall not be less than 25 per cent of the total mass of the finished product.

Composite Chocolate-means a product containing at least 60 per cent of chocolate by weight and edible wholesome substances such as fruits, nuts. It shall contain one or more edible wholesome substances which shall not be less than 10 per cent of the total mass of finished product.

Provided that it may contain artificial sweeteners as provided in regulation 3.1.3 and label declaration as provided under Regulation 2.4.5 (24, 25, 26, 28 & 29) of Food Safety and Standards (Packaging and Labeling) Regulations, 2011.

Provided further that in addition to the ingredients mentioned above, the chocolate may contain one or more of the substances as outlined below, under different types of chocolates.

  1. edible salts
  2. spices and condiments
  3. permitted emulsifying and stabilizing agents
  4. permitted sequestering and buffering agents

The product may contain food additives permitted in these regulations including Appendix A

Chocolates shall also conform to the following standards namely:—

Characteristics
 
 
Requirements for
 
 
 
Milk ChocolateMilk Covering ChocolatePlain ChocolatePlain Covering ChocolateWhite ChocolateBlended Chocolate
Total fat (on dry basis) per cent by weight Not less than252525252525
Milk fat (on dry basis) Percent by weight Not less than2223.0
Cocoa solids (on Moisture-free and fat free basis) percent by weight Not less than2.52.51212
Milk Solids (on Moisture-free and fat-free basis) percent by weight Not less than Not more than10.510.510.51 9
Acid insoluble ash (on moisture fat and sugar free basis) percent by weight. Not more than
0.20.20.20.20.20.2

 

“ICE LOLLIES OR EDIBLE ICES” means the frozen ice produce which may contain sugar, syrup, fruit, fruit juices, cocoa, citric acid, permitted flavours and colours. It may also contain permitted stabilizers and/or emulsifiers not exceeding 0.5 per cent by weight. It shall not contain any artificial sweetner.

Ice Candy means the product obtained by freezing a pasteurized mix prepared from a mixture of water, nutritive sweeteners e.g. sugar, dextrose, liquid glucose, dried liquid glucose, honey, fruits and fruit products, coffee, cocoa, ginger, nuts and salt. The product may contain food additives permitted in these Regulations and Appendices. It shall conform to the microbiological requirements prescribed in Appendix B. It shall conform to the following requirement:—

Total sugars expressed as Sucrose … Not less than 10.0 percent

Comments

  1. Aashisha says

    Please can you help me with the additives and preservatives standards required for ALKALIZED COCOA POWDER?
    What are the factors that needs to be mentioned on the Label and Package?

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