Standard 2.8.1

Sugars

Purpose

This Standard provides specific definitions for sugar and related products.  The Standard also sets a compositional requirement for white sugar.

Standard 2.8.2 prescribes standards for honey, and 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 –

icing means 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.

3 Composition of white sugar

White sugar must have no less than 99.7% sucrose content, calculated on a dry basis.