This Standard provides specific definitions for sugar and related products. The Standard also sets a compositional requirement for white sugar.
Honey is standardised in Standard 2.8.2 and is not covered by this Standard. Standard 1.3.1 regulates intense sweeteners.
Table of Provisions
1 Interpretation
2 Reference to ‘sugar’
3 Composition of white sugar
Clauses
1 Interpretation
In this Code –
icingmeans a mixture of sugar and other foods for use as a coating and includes frosting, plastic icing and icing gel.
sugars means –
(a) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose; or
(b) starch hydrolysate; or
(c) glucose syrups, maltodextrin and similar products; or
(d) products derived at a sugar refinery, including brown sugar and molasses; or
(e) icing sugar; or
(f) invert sugar; or
(g) fruit sugar syrup;
derived from any source, but does not include –
(h) malt or malt extracts; or
(i) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup or lactitol.
white sugar means purified crystallised sucrose.
2 Reference to ‘sugar’
A reference to ‘sugar’ elsewhere in this Code is, unless otherwise expressly stated, a reference to –
(a) white sugar; or
(b) caster sugar; or
(c) icing sugar; or
(d) loaf sugar; or
(e) coffee sugar; or
(f) raw sugar.
Editorial note:
See Standard 1.2.4 – Labelling of Ingredients for requirements for labelling of ‘sugars’ as an ingredient.
3 Composition of white sugar
White sugar must have no less than 99.7% sucrose content, calculated on a dry basis.
