Australia New Zealand Food Standards Code Standard 2.8.1 Sugars (Cth)

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.

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.