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:—
- sweetening agents such as sugar, invert sugar, jaggery, lactose, gur, bura sugar, khandsari, sorbitol, honey, liquid glucose;
- milk and milk products;
- edible molasses
- malt extracts
- edible starches
- edible oils and fats
- edible common salts
- fruit and fruit products and nut and nut products
- tea extract, coffee extract, chocolate, cocoa
- vitamins and minerals
- 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;
- edible desiccated coconut
- spices and condiments and their extracts
- candied peels
- enzymes
- permitted stabilizing and emulsifying agents
- edible foodgrains; edible seeds
- baking powder
- gulkand, gulabanafsha, mulathi
- puffed rice
- china grass
- eucalyptus oil, camphor, menthol oil crystals, pepper mint oil
- thymol
- edible oil seed flour and protein isolates
- gum arabic and other edible gum
- It shall also conform to the following standards, namely:—
- 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. - 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;- Milk toffee
- Total protein (N x 6.25) shall not be less than 3 per cent by weight on dry basis
- Fat content shall not be less than 4 per cent by weight on dry basis
- 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.
- Milk toffee
- Ash sulphated (on salt free basis) – Not more than 2.5 – per cent by weight
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:—
- sweetening agents such as dextrose, dextrosemonohydrate, honey, invert sugar, sugar, jaggery, bura sugar, khandsari, sorbitol, liquid glucose;
- milk and milk products;
- nuts and nuts products;
- malt syrup;
- edible starches;
- edible common salt;
- ginger powder or extracts;
- cinnamon powder or extracts;
- aniseed powder or extracts;
- caraway powder or extracts;
- cardamom powder or extracts;
- cocoa powder or extracts;
- protein isolates;
- coffee-extracts or its flavour;
- permitted colouring matter;
- permitted emulsifying and stabilizing agents
- vitamins and minerals;
It shall also conform to the following standards:- Sucrose content – Not less than 85.0 per cent by weight
- Ash Sulphated (salt free basis) – Not more than 3.0 percent by weight
- 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:—
- Babul, Kikar (gum Arabic).
- KHAIR.
- Jhingan (Jael).
- Ghatti.
- Chiku (Sapota).
- Natural rubber latex.
- ynthetic rubber latex.
- Glycerol ester of wood resin.
- Glycerol ester of gum resin.
- Synthetic resin.
- Glycerol ester or partially hydrogenated gum or wood resin.
- Natural resin.
- Polyvinyl acetate.
- Agar (food grade).
It may also contain any of the following ingredients, namely:—
- Malt
- Milk powder
- Chocolate
- Coffee
- Gelatin, food grade
- Permitted Emulsifiers
- Water, potable
- 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 |
---|---|---|
Gum | Not less than 12.5 per cent by weight | Not less than 14.0 per cent by weight |
Moisture | Not more than 3.5 per cent by weight | Not more than 3.5 per cent by weight |
Sulphated Ash | Not more than 9.5 per cent by weight | Not more than 11.5 per cent by weight |
Acid insoluble ash | Not more than 2.0 per cent by weight | Not more than 3.5 per cent by weight |
Reducing sugars (calculated as dextrose) | Not less than 4.5 per cent by weight | Not less than 5.5 per cent by weight |
Sucrose | Not more than 70.0 per cent by weight | Not 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.
- edible salts
- spices and condiments
- permitted emulsifying and stabilizing agents
- 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 Chocolate | Milk Covering Chocolate | Plain Chocolate | Plain Covering Chocolate | White Chocolate | Blended Chocolate | |
Total fat (on dry basis) per cent by weight Not less than | 25 | 25 | 25 | 25 | 25 | 25 |
Milk fat (on dry basis) Percent by weight Not less than | 2 | 2 | 2 | 3.0 | ||
Cocoa solids (on Moisture-free and fat free basis) percent by weight Not less than | 2.5 | 2.5 | 12 | 12 | ||
Milk Solids (on Moisture-free and fat-free basis) percent by weight Not less than Not more than | 10.5 | 10.5 | 10.5 | 1 9 | ||
Acid insoluble ash (on moisture fat and sugar free basis) percent by weight. Not more than | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
“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
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?
FSH Team says
Hi,
You can subscribe to free e-course on Food Labelling – http://foodsafetyhelpline.com/free-e-courses/food-labelling/
We also do label review services, in case you require any further help then you can write to us on [email protected]
Royath says
Can you please specify as to who issues license for hard boiled sugar confectionery, is it FSSAI or BIS?
Dr. Saurabh Arora says
You will need lic. from FSSAI and if it is in this list http://www.bis.org.in/cert/man.pdf you must get BIS also. For all other products BIS is voluntary.
amala cheriyan says
can you help me with the color,additives and preservatives standards required for all the sweets product
FSH Team says
You can go through the following url for the information – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
Rajkumar says
Why eclairs are sticking in teeth?how to avoid ,