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IS 1008 (2004): Sugar Boiled Confectionery [FAD 16:Foodgrains, Starches and Ready to Eat Foods]

IS 1008: 2004

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(~Fftwr )Indian Standard

SUGAR BOILED CONFECTIONERY­SPECIFICATION

( Second Revision)

ICS 67.060

©BIS 2004

BUREAU OF INDIAN STANDARDSMANAK BHA VAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

October 2004 Price Group 2

TIS 1008: 2004Reaffirmed 2009

AMENDMENT NO. 1 FEBRUARY 2006TO

IS 1008: 2004 SUGAR BOILED CONFECTIONERY ­SPECIFICATION

( Second Revision)

( First cover, second cover and page 1 ) - Substitute 'Thud Revision' for'Second Revision' and wherever it appears.

(FAD 16)

Reprography Umt, BIS, New Delhi, India

Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee, FAD 16

FOREWORD

This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalizedby the Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee had been approved by the Food andAgriculture Division Council.

Earlier, the requirements of this standard were covered in three standards. namely IS 1008: 1981 'Specificationfor hard boiled sugar confectionery' ,IS 1667: 1981 'Specification for toffees' •and IS 8806: 1978 'Specificationfor pan goods confectionery'. While reviewing these standards, the Committee decided to amalgamate andupdate these standards into a singe comprehensive user-friendly standard as the basic requirements are commonfor these three products. This revision therefore also incorporates the requirements of IS 1667 and IS 8806.respectively, which are consequently being withdrawn.

Sugar boiled confectionery sold as hard boiled sugar confectionery. pan good confectionery and toffee is aprocessed composite 'rood article made from sugar with or without doctoring agents, such as liquid glucoseand/or cream of tartar by a process of boiling whether panned or not with or without the addition of colour,flavour, fillings (in the form of liquid, semi-solid or solid) with or without coating of sugar or chocolate or bothand other edible materials and made into any desired shape and size.

Hard boiled sugar confectionery means a supercooled solution of a combination of sucrose and liquid glucoseor sucrose treated with an acid doctor. such as cream of tartar (potassium acid tartarate) with or without theaddition of optional ingredients given under 3.2.

Pan goods or dragecs are confections made by the panning process in revolving pans/drums by using either hotcoating or cold coating and this process is assisted by blowing air. The goods may also be provided with a thinseparating and glazing layer. These have a centre (tilling) which may be in the form of liquid, semi-solid orsolid and a smooth or pcarled covering (coating) of sugar and chocolate or both. The centre (filling) may alsobe in the form of chocolate beans.

The dragees may have any of the following types of fillings:

a) Natural fillings are of good quality clean nuts and seeds, such as almonds. peanuts, peas, aniseeds,mustard, coriander, puffed rice, raisins;

b) High boilings, such as hard boiled sweets often made on drop roller machines or forming machines:c) Soft boiled masses, such as caramels, toffees, chewy candies and jellies;d) Compressed goods: ande) Chocolate products.

The covering of the dragees may be of the following types:

a) Pre-coating known as gumming;b) Sugar solution and sugar solution with binder or adhesive. used for boiling up;c) Sugar glucose syrups:d) Milk masses, like condensed milk;e) Chocolate masses: andf) Gla..zing masses, such as food grade beeswax. carnuba wax. dextrins, emulsions of oils and waxes and

shellac.

Toffees arc boiled sugar confectioneries made out of sugar, edible fat, water and other ingredients. Theconsistency of the toffee depends upon the relative percentages of several ingredients used and may vary fromhard and chewy to soft and grainy. Toffees may also contain centre filling (which may be solid. semi-solid orliquid), with solid toffee jacket around.

In the preparation of this standard, due consideration has been given to the Prevention of Food AdulterationAct, 1954 and the Rules framed thereunder. Due consideration has also been given to the Standards ofWeights& Measures (Packaged Commodities) Rules, 1977. However, this standard is subject to restrictions imposed

under these, wherever applicable.

For the purpose of deciding whether a particular requirement of this standard is complied with. the final value.observed Of calculated, expressing the result of a test or analysis. shall be rounded off in accordance withIS 2 : 1960 'Rules for rounding off numerical values (revised)'. The number of significant places retained inthe founded off value should be the same as that of the specified value in this standard.

IS 1008 : 2004

Indian Standard

SUGAR BOILED CONFECTIONERYSPECIFICATION

( Second Revision)

1 SCOPE

This standard prescribes the requirements and themethod of sampling and test for hard boiled sugarconfectionery, pan goods confectionery (dragees) andtoffees. The requirements stipulated in this standarddo not cover sit ver dragces and chewing gum dragees.

2 REFERENCES

The standards listed in Annex A contain provisionswhich through reference in this text, constituteprovisions of this standard. At the time of publication,the editions indicated were valid. All standards aresubject to revision and parties to agreements based onth is standard arc encouraged to investigate thepossibility of applying the most recent editions of thestandards indicated in Annex A.

3 INGREDIENTS

3.l Essential Ingredients

a) Sugar (see IS 5982 or IS 1151), andb) Water (see IS 4251).

3.2 Optional Ingredients

In addition to the essential ingredient specified in 3.1the product may also contain any of the followingoptional ingredients singly or in combination:

i) Sweetening agents such as cane jaggery (see

IS 12923), palrnjaggery (see IS 13952), palmsugar (see IS 14400), raw sugar (see IS 5975),khandsari (Jee IS 13953), invert sugar,honey (sec IS 4941), sorbitol, liquid glucose(st'l' IS R73), lactose, dextrose (see IS 874),and icing sugar (see IS 1152)~

ii) Edible oils and fats:iii) Edible flours and starches:iv) Edible oilseeds flours and protein isolates;v) Edible molasses (.H'e IS 1162);

vi) Malt and malt extracts;vii) Edible common salt (see IS 253 and IS 7224)~

viii) Vitamins and minerals;ix) Enzymes;x) Acidulants, food grade, such as citric acid

(see IS 13186), malic acid (see IS 14124),tartaric acid (see IS 14125) and lactic acid(see IS 997 I);

xi) Jellifying agents, such as gelatin (foodgrade) (see IS 5719), agar (food grade) (see

IS 5707), sodium carboxymethyl cellulose:xii) Lubricants such as calcium, magnesium or

sodium salts of stearic acid, talc (not exceed­ing 0.2%), icing sugar or food grade mineraloil (see IS 10563) (not exceeding 0.2% byweight), glycerine (food grade), stearic acid;

xiii) Permitted stabilizing agents, such as sodiumalignate (see IS 5191), acacia gum (see

IS 6795) and other edible gums;xiv) Edible glazes and polishes such as Shellac

(food grade) (not exceeding 0.4 percent by IruJ5S) ~

xv) Bee wax (food grade), camauba wax (foodgrade) and other food grade wax and anycombination thereof;

xvi) Sodium and/or calcium bicarbonate, calciumcarbonate and baking powder:

xvii) Permitted anti-oxidants;xviii) Permitted preservatives;

xix) Permitted colouring matter;xx) Permitted flavouring agents;

xxi) Milk and milk products;xxii) Chocolate (see IS 1163), cocoa powder (.\ee

IS 1164), cocoa butter (sl'e IS 1263), cocoasol ids, coffee (see IS 2791) and tea (sec

IS 3633);xxiii) Fruits - fresh or dried and fruit products:xxiv) Nuts and nut products;xxv) Candied peels and/or candied fruits;

xxvi) Edible food grains and edible seeds:xxvii) Puffed rice;

xxviii) Spices, condiments and their extracts:xxix) Edible desiccated coconut (.\el' IS 9(6);

xxx) Gulkand, gulbunafsha, mula/hi;xxxi) China grass;

xxxii) Eucalyptus oil, camphor, menthol oilcrystals, pepper mint oil; and

xxxiii) Thymol.

4 TYPES

4.1 Hard Boiled Sugar Confectionery

It shall be of the following types:

a) Plain confection

The confection shall he clear or pulled to

IS 1008 : 2004

incorporate air to cause opaqueness andshine. or the composition adjusted so as tograin in a desired length of time.

b) Modified confection

The confection meeting the criteria asdescribed in 4.1(a). shall be of the centrefilled variety with a solid jacket around.

4.2 Pan Goods Confectionery (Dragees)

It shall be of the following types:

a) Hard dragees (Pan goods)

It shall be made by coating with sugarsolution or sugar solution with binder oradhesive. such as gelatin, gum arabic. gumtragacanth and glucose syrup. The water inthe coating shall be evaporated.

b) Soft dragees (Pan goods)

It is also called as cold dragees, where themoisture in the coating is not removed byevaporation, but is bound by addition of solidsubstances, the coating being sugar andglucose syrup.

c) Chocolate dragees

It shall be made by using chocolate ascoating. In this case, there is no moistureevaporation or binding of the solids withpowder involved, but a temperature controlfor the process is necessary.

d) Pearled dragees

It shall be made by coating with a continuousstream of sugar syrup by means of a pearlingcone and a warm blast of air.

4.3 Toffees

Toffees shall be of following four types:

a) Plain toffees

They shall be made out of sugar and ediblefat and in addition. any of the materials men­tioned from (i) to (xx) in 3.2 may also be usedin its manufacture.

b) Milk toffees

They shall be made out of sugar, edible fat,and milk/or milk products in any form and inaddition may contain one or more of thematerials used in the making of plain toffees.

c) Modij7edtolreesThey shall be made from the ingredients usedfor plain toffees as listed in 4.3(a) or milktoffees as listed in 4.3(b) In addition, it maycontain ingredients listed from (xxi) to(xxxiii) in 3.2.

2

d) Centre filled toffee

These shall be similar to milk or modifiedtoffee, with centre filJing inside, having solidjacket around. In addition to the optionalingredients used for making of plain toffee aslisted in 4.3(a), the centre filling may alsocontain ingredients listed from (xx i) to(xxxiii) in 3.2.

5 REQUIREMENTS

5.1 Description

The product shall be in any desired shape. size andcolour. It shall have an attractive appearance andpleasant taste, colour and flavour. It shall be free fromdirt, adulterants and harmful ingredients and injuriousforeign matter. The units shall not stick to wrappers.Where nuts are used, these should be clean and ofreasonably uniform size, undamaged by insects,fungus and should be free from rancidity.

The pan goods confectionery (dragees) shall be hardor soft, rough or smooth, depending on the type.

Toffees may be cut, formed or cast. It shall have a biteranging from hard and chewy to soft eating.

5.1.1 The product may contain only such additivessuch as emulsifying agents and stabilizing agents,antioxidants, preservatives, flavours and colourswhich are permitted in the Rules laid under thePrevention of Food Adulteration Act, 1954. The totalquantity of colour added shall not exceed 100 mglkgof the finished product.

5.2 Hygienic Conditions

The product shall be processed, packed, stored anddistributed under hygienic conditions (see IS 2491).

5.3 Hard boiled and pan goods sugar confectioneryshall also comply with the requirements given inTable I. Toffees shall also comply with therequirements given in Table 2.

6 PACKING AND MARKING

6.1 Packing

In the case of printed packaging material, the printingink shall be non-toxic and shall not come in directcontact with the product. The wrapped or unwrappedmaterial shall be bulk packed or further packed inclean, reasonably air-tight and sound containers. Suchcontainers shall be made of tin-plate, glass, plastics,thermoplastic material, moisture-proof paper,cellulose or any other suitable flexible packagingmaterial. PCRC sheets may be used for bulk pack ofwrapped product.

Table 1 Requirements for Hard Boiled and PanGoods Sugar Confectionery

(Clause 5.3)

I) Ash sulphated. percent bymass. Max

II) ACid Insoluble ash, percent bym.lss,Max

III) Sulphur dioxide, mg/kg, MaxIV) Arsenic, mgt kg, Maxv) Lead, mglkg, Max

VI) Copper, mglkg, MaxVII) Zmc, mglkg, Max

VIII) Tin. rug/kg, Max

Requirement Method orTest, Rerto

CI No. or156287

(3) (4)

SINo.

(1)

Characteristic

(2)

I 5

02350

) 020555

6II121314)516

IS 1008 : 2004

d) Net mass, in grams or kilograms (indicatmgaverage net mass):

e) List of ingredients in descending order oftheir composition by mass;

f) The statement 'Permitted colours, an­tioxidants, preservatives or vitamms used',when used;

g) Month and year of manufacture:h) The words 'Best before month and

year' to be indicated;j) Any other information as specified under the

Prevention of Food Adulteration Act, 1954and Rules framed thereunder and Standardsof Weights and Measures (Packaged Com­modities) Rules, 1977.

6.3 BIS Certification Marking

6.2 Marking

The tollowmg particulars shall be marked 01 labelledlegibly and mdehbly on each container:

a) Name and trade name or descnption of thematerial;

b) Name and address of manufacturer;c) Batch or code number;

SI Characteristic Requirement Method ofNo. T~t Ref to

CI No. of

~

IS 6287 IS 1479(Pact 2)

(I) (2) (1) (4) (5)

I) Moisture. percent by mas .... 80 4

MaxII) Ash sulphated. percent by 25

mass.MluIII) ACid insoluble ash, percent by 02

mass, Mat

Table 2 Requirements for Toffees(Clause 5.3)

IV) Sulphur droxrde, mg/kg, Max 350 I I

v) Reducing SUgJf (calculated to 7J.~ dextrose). percent by mavs,

M'f1v I) Sucrose, percent by rna.....Max 600

VII) Fat, percent by ma ..... (on dry 40 In C..L'>e of

b.lSIS). Ml1I rrulk toffees

VIII) PlOtCIn, percent by mass 30 an case of 10(on dry bavi..), Mil, milk toffee..

I"() Lacto..e. percent by mas" 35 an CJSC of

(on dry bJ"'I~). Mm milk toffees

13

3

The product may also be marked with the StandardMark.

6.3.1 The use of the Standard Mark is governedby the provisions of the Bureau of Indian StandardsAct, 1986 and the Rules and Regulations madethereunder. The details of conditions under which thelicence for the use of Standard Mark may be grantedto manufacturers or producers may be obtained fromthe Bureau of Indian Standards.

7 SAMPLING

7.1 Representative samples of the matenal shall bedrawn as prescribed in 3 of IS 6287.

7.2 All the characteristics given In the specificauonshall be tested on the composite sample.

7.3 The lot shall be declared as conforming to therequirements of the specification if all the test resultson the composite sample meet the relevantspecific .ion requirements.

8 TEST~,

Tests shall be earned out as prescribed In theappropriate clauses specified in col 4 of Table 1

9 Quality of Reagents

Unless speci fied otherwise, pure chemicals andreagent grade water (see IS 1(70) shall be employedIII the tests.

NOTe - 'Pure chcnucal ..• shJ.1I mean chenucals that do notcontain rmpunues which affect the proce~s of analyvis

IS 1008 : 2004

ANNEX A

(Clause 2)

LIST OF REFERRED INDIAN STANDARDS

Specification

IS No.

253 : 1985

498 : 1985

873 : 1974

874: 1975

966: 1999

1070: 1992

1151 : 2003

1152: 2003

1162 : 1958

1163 : 1992

1164: 1986

1263 : 1986

1479 (Part 2) :1961

2491 : 1998

2791 : 1992

Title

Edible common salt (thirdrevision)

Grading for vacuum pan sugar(plantation white) (fourth revision)

Liquid glucose (first revision)

Dextrose monohydrate (secondrevision)

Desiccated coconut (secondrevision)

Reagent grade water - Specifica­tion (first revision)

Refined sugar - Specification(second revision)

Icing sugar(second revision)

Cane molasses

Chocolates (second revision)

Cocoa powder (third revision)

Cocoa butter (third revision)

Method of test for dairy industry:Part 2 Chemical analysis of milk

Food hygiene - General princi­ples - Code of practice (secondrevision)

Soluble coffee powder (thirdrevision)

IS No.

3633: 1971

4251 : 1967

4941 : 1994

5191 : 1993

5707 : 1996

5719: 1970

5975 : 1970

5982 : 2003

6287 : 1985

6795 : 1972

7224 : 1985

9971 : 1981

10563 : 1983

12923 : 1990

13186: 1991

13952 : 1994

13953 : 1994

14124: 1994

14125 : 1994

14400: 1996

4

Title

Tea (first revision)

Quality tolerances for water forprocessed food industry

Extracted honey (second revision)

Sodium alginate, food grade (firstrevision)

Agar, food grade (first revision)

Gelatin, food grade

Raw sugar - Specification (firstrevision)

Plantation white sugar -Specification (first revision)

Methods for sampling and analysisfor sugar confectionery (firstrevision)

Acacia (arabic gum), food grade

Iodized salt (first revision)

Lactic acid, food grade

Mineral oil, food grade

Cane gur (jaggery)

Citric acid, food grade

Palm jaggery (gur)

Khandsari

Malic acid, food grade

DL-Tartaric acid, food grade

Palm sugar

Bureau of Indian Standards

BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promoteharmonious development of the activities of standardization, marking and quality certification of goods andattending to connected matters in the country.

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Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewedperiodically; a standard along with amendments is reaffirmed when such review indicates that no changes areneeded; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standardsshou ld ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of'81S Catalogue' and 'Standards: Monthly Additions'.

This Indian Standard has been developed from Doc: No. FAD 16 (1367).

Amendments Issued Since Publication

Amend No. Date of Issue

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Text Affected

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