Specified Sugar Products Regulations (Northern Ireland) 2003

Regulation 2

SCHEDULE 1 SPECIFIED SUGAR PRODUCTS AND THEIR RESERVED DESCRIPTIONS

Column 1	Column 2
Reserved description	Specified sugar products
Notes: 1. The reserved description “sugar” or “white sugar” may be used as an alternative to the reserved description “extra-white sugar” in the case of the product described at paragraph 3. 2. In the case of invert sugar syrup incorporating crystals in the solution the qualifying term “crystallised” shall be added to the description of the product. 3. Where a specified sugar product described at paragraph 7 or 8 contains fructose in a proportion of greater than 5% on a dry matter basis the reserved description shall be “glucose-fructose syrup” or “fructose-glucose syrup” and “dried glucose-fructose syrup” or “dried fructose-glucose syrup” as the case may be so as to reflect whether the glucose component or the fructose component is in greater proportion. 4. The products described at paragraphs 1 to 11 may, in addition to the reserved description, also bear commonly used qualifying terms provided that the result is not liable to mislead the consumer. 5. The description “white” may be used in relation to any product described at paragraph 4 where the colour in solution does not exceed 25 ICUMSA units determined in accordance with the method of the International Commission for Uniform Methods of Sugar Analysis (“ICUMSA”) as set out in Chapter A of paragraph 1 of the Annex to Regulation (EEC) No. 1265/69(1). 6. The description “white” may be used in relation to any of the products described at paragraphs 5 and 6 where the conductivity ash content does not exceed 0.1% and the colour in solution does not exceed 25 ICUMSA units determined as set out in paragraph 1 of Chapter A of the Annex to Regulation (EEC) No. 1265/69. 7. Specified sugar products may contain any substance permitted pursuant to Council Directive 88/344/EEC on the approximation of the laws of member States on extraction solvents used in the production of foodstuffs and food ingredients(2) or Council Directive 89/107/EEC on the approximation of the laws of member States concerning food additives authorised for use in foodstuffs intended for human consumption(3).
1.  Semi-white sugar	Purified and crystallised sucrose of sound and fair marketable quality with the following characteristics: (a) polarisation not less than 99.5°Z (b) invert sugar content not more than 0.01% by weight (c) loss on drying not more than 0.1% by weight
2.  Sugar or white sugar	Purified and crystallised sucrose of sound and fair marketable quality with the following characteristics: (a) polarisation not less than 99.7°Z (b) invert sugar content not more than 0.04% by weight (c) loss on drying not more than 0.06% by weight (d) type of colour not more than nine points determined in accordance with paragraph (2) of Schedule 2
3.  Extra-white sugar	The product having the characteristics referred to in paragraph 2(a), (b) and (c) and in respect of which the total number of points determined according to the provisions of paragraphs 2 to 4 of Schedule 2 does not exceed eight, and not more than: four for the colour type, six for the ash content, three for the colour in solution
4.  Sugar solution	The aqueous solution of sucrose with the following characteristics: (a) dry matter not less than 62% by weight (b) invert sugar content (ratio of fructose to dextrose = 1.0 ± 0.2) not more than 3% by weight of dry matter (c) conductivity ash not more than 0.1% by weight of dry matter, determined in accordance with paragraph 3 of Schedule 2 (d) colour in solution not more than 45 ICUMSA units
5.  Invert sugar solution	The aqueous solution of sucrose partially inverted by hydrolysis, in which the proportion of invert sugar does not predominate, with the following characteristics: (a) dry matter not less than 62% by weight (b) invert sugar content (ratio of fructose to dextrose = 1.0 ± 0.1) more than 3% but not more than 50% by weight of dry matter (c) conductivity ash not more than 0.4% by weight of dry matter, determined in accordance with paragraph 4 of Schedule 2
6.  Invert sugar syrup	The aqueous solution, whether or not crystallised, of sucrose that has been partly inverted via hydrolysis, in which the invert sugar content (fructose/dextrose quotient = 1.0 ± 0.1), must exceed 50% by weight of dry matter, but which must otherwise meet the requirements laid down in paragraph 5(a) and (c).
7.  Glucose syrup	The purified and concentrated aqueous solution of nutritive saccharides obtained from starch and/or inulin, with the following characteristics: (a) dry matter not less than 70% by weight (b) dextrose equivalent not less than 20% by weight of dry matter and expressed as D-glucose (c) sulphated ash not more than 1% by weight of dry matter
8.  Dried glucose syrup	Partially dried glucose syrup with at least 93% by weight of dry matter, but which must otherwise meet the requirements laid down in paragraph 7(b) and (c).
9.  Dextrose or dextrose monohydrate	Purified and crystallised D-glucose containing one molecule of water of crystallisation, with the following characteristics: (a) dextrose (D-glucose) not less than 99.5% by weight of dry matter (b) dry matter not less than 90% by weight (c) sulphated ash not more than 0.25% by weight of dry matter
10.  Dextrose or dextrose anhydrous	Purified and crystallised D-glucose not containing water of crystallisation, with at least 98% by weight of dry matter, but which must otherwise meet the requirements laid down in paragraph 9(a) and (c).
1.  Fructose	Purified crystallised D-fructose with the following characteristics: fructose content 98% minimum glucose content 0.5% maximum loss on drying not more than 0.5% by weight conductivity ash not more than 0.1% by weight determined in accordance with paragraph (2) of Schedule 2

(1)

O.J. No. L163, 1.7.1969, p. 1

(2)

O.J. No. L157, 24.6.1988, p. 28

(3)

O.J. No. L40, 11.2.1989, p. 27