DRAFT TANZANIA STANDARD  
Icing sugar — Specification  AFDC 17 (822) DTZS   
REV TZS 2083:  2017  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
   3 
  
 Icing sugar — Specification  
 
0 Foreword  
 
Icing sugar is manufactur ed by pulverizing plantation white sugar or refined sugar in a ball mill or 
other disintegrator with or without the addition of anticaking agents. It is widely used in food industry, 
like in making confectioneries, dressing cakes, pastries and other bakery  products.  
 
This Tanzania standard has been developed in order to ensure wholesomeness, safety and quality of 
the product traded in the country.  
 
This second edition replaces and repeals the first edition  (TZS 2083:2017) . 
In the preparation of this Tanzani a Standard, considerable assistance was derived from:        
Codex stan 212 :1999 ( Amended in 2019 ), Codex Standard for  sugars  
IS 1152 :2003 ( Amend ed 2011 ), Icing sugar — Specification published by the India Bureau of Standards  
 
In reporting the results of a  test or analysis made in accordance with this Tanzania Standard, if the 
final value, observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see 
clause 2).  
 
 
1 Scope  
 
This Tanzania Standard prescribes the requirements , sampli ng and the methods of test ing for 
icing sugar.  
 
 
2 Normative reference  
The following referenced documents are indispensable for the application of this Tanzania Standard. 
For dated references, only the edition cited applies. For undated references, the lates t edition of the 
referenced document (including any amendments) applies:  
 
 
   CODEX STAN 192, General standard for food additives  
 
ICUMSA GS 2/3 -35, The Determination of Sulphite in Refined Sugar Products excepting Brown 
Sugars by an Enzymatic Method – Official The Determination of Sulphite in Brown Sugars – 
Tentative  
 
   ICUMSA Method  GS 2/1/3 -27  The Determination of Lead in Sugar Products by a Colorimetric  Method  
 
ICUMSA Method GS 1 -16, The Determination of Starch in Raw Sugar by a Modified BSES  
Method  – Official  
 
ICUMSA Method GS 2/3 -1, The Braunschweig Method for the Polarisation of White Sugar by  
Polarimetry  
 
ICUMSA Method GS 2/1/3/9 -15, The Determination of S ugar Moisture by Loss on Drying – Official  
 
ICUMSA Method GS 2/3/9 -25, The Determination of Arsenic in Refined Sugar Products by a Colorimetric 
Method  
 
ICUMSA Method GS 2/3 -10, The Determination of White Sugar Solution Colour – Official  
 
ICUMSA Method GS 2 /3-17, The Determination of Conductivity Ash in Refined Sugar products 
and in Plantation White Sugar – Official  
  3 
  
  ICUMSA Method GS 2/3 -23, Arsenic and Lead in White Sugar, Atom. Adsorp. Spectroscopy  
 
ICUMSA Method GS 2/3 -29 The Determination of Copper in R efined Sugar Products by a Colorimetric     
Method  
 
ICUMSA Method GS 2/9 -6, The Determination of Reducing Sugars in White Sugar and Plantation  White 
Sugar by the Modified Ofner Titrimetric Method – Official  
 
TZS 100, Plantation white sugar — Specification  TZS 101, Refined sugar — Specification  
 
TZS 109, Food processing units — Code of hygiene  
 
TZS 118, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of     
microorganisms – Colony -count technique at 30oC  
 
TZS 122, Mic robiology of food and feeding stuffs – Horizontal method for the detection of 
salmonella  spp  
 
TZS 2426 -1, Microbiology of food and animal feeding stuffs - Horizontal method for the   
enumeration of yeasts and moulds - Part 1: Colony count technique in pr oducts with water activity 
greater than 0.95  
 
TZS 4, Rounding off numerical values  
 
TZS 538  Labelling of pre -packaged foods — General requirements  
 
TZS 730 -2, Microbiology of the food chain — Horizontal method for the enumeration of beta -     
glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees C  using 
membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
3 Terms and  definitions  
For the purpose of this Tanzania Standard, the following terms and definitions shall apply:  
 
3.1  icing sugar  
 
finely pulverized plantation white sugar or refined sugar with or without the addition of an anticaking 
agent  
 
3.2 plantation white  sugar  
 
white sugar commonly manufactured by vacuum -pan-process from sugar cane  
 
3.3 refined white  sugar  
 
purified an d granulated sugar, manufactured from any raw sugar by the process of purification 
consisting broadly of affination, melting, chemical treatment, filtration, decolourisation and re - 
crystallisation  
 
 
4 Requirements  
4.1 General requirements  
 
4.1.1  Description  
 
Icing su gar shall be pulverized vacuum pan or refined sugar with or without edible starch not 
exceeding 5 % by mass. Edible starch if added  shall be uniformly extended in the sugar. The 
material shall be in the form of white powder free from dust, or impurities, o r any other extraneous 
matter.  
 
It shall be manufactured from plantation white sugar conforming to TZS 100 or from refined sugar 
conforming to TZS 101   3 
  
  
 
4.2 Specific  requirement  
 
The product shall also comply with the requirements prescribed in Table 1.  
 
Table 1 – Specific  requirements for icing sugars  
 
S 
No Characteristic          Requirement  Test method (see clause 2)  
i Loss on drying, % by mass, Max. 0.1 ICUMSA Method GS 2/1/3/9 -15 
ii Polarization ,oZ, min. 99.7  ICUMSA Method GS 2/3 -1 
iii Reducing sugar, % by mass, Max. 0.4 ICUMSA Method GS 2/9 -6 
 iv Colour in ICUMSA units, Max.  60 ICUMSA Method GS 2/3 -10 
 v Conductivity ash, % by mass, Max. 0.04 ICUMSA Method GS 2/3 -17 
 vi Starch (moisture free), % by mass, 
Max.  5 ICUMSA Method GS 1 -16 
vii Sulphur dio xide, mg/kg, Max.  0.5 ICUMSA GS 2/3 -35 
 
 
5 Food  additive  
Icing sugar may contain only those food additives permitted by Codex Stan 192 .  
 
6 Contaminants  
6.1 Pesticide residues  
 
Icing sugar shall conform to the maximum residue limits established by the Codex Alime ntarius 
Commission for this commodity.  
 
6.2 Heavy  metals  
 
The maximum permitted levels for metals are specified in Table 2.  
 
Table 2 – Requirements for metal contaminants  
 
S 
No Paramete
r limits  Test method  
i Arsenic (As), mg/kg, max. 1 ICUMSA Method GS 2/3/9 -25 
ICUMSA Method GS 2/3 -23 
ii Copper (Cu), mg/kg, max. 2 ICUMSA Method GS 2/3 -29 
iii Lead (Pb), mg/kg, max. 0.5 ICUMSA Method GS 2/1/3 -27  
ICUMSA Method GS 2/3 -23 
 
7 . Hygiene  
 
Icing sugar shall be manufactured, handled, stored and transported in  with the requirements given in TZS 109,   
 Also shall comply with the requirements specified in Table 3  
 
                         Table 3 – Microbiological requirements for I cing sugar  
 
S/N
o Microbiological parameter  limits  Test method  
i Total Plate Count, cfu/g, max. 103 TZS 118  
ii Yeast and moulds, cfu/ g, max.  50 TZS 2426 -1 
iii E.coli , cfu/g  <1 TZS 730-2   
iv Salmonella, per 25 g  absent  TZS 122  
 
 
  3 
  
 8 Sampling and  test 
8.1 Sampling  
 
Representative sample of the product shall be drawn as prescribed in Annex A.  
 
8.2 Tests  
 
Tests shall be carried out in accordance with the methods prescribed in Table 1, Table 2 and Table 3.  
 
 
9 Packing, marking and  labelling  
9.1 Packing  
 
 Plantation white  sugar shall be packaged in food grade materials that ensure product safety and integrity.  
 
9.2 Marking and Labelling  
 
 In addition to the labeling requirements given in  TZS 538,  each package shall be legibly and indelibly marked 
with the following information : 
 
a) name of the product;  
 
b) net contents by mass;  
 
c) name and address of the manufacturer of the product and/or the packer, distributor, importer, 
exporter  or vendor  of the product,  if any, shall be declared;  
 
d) country of  origin;  
 
e) batch  number;  
 
f) manufacturer’s r egistered trade mark, if any; and 
 
g) date of manufacture, and best before.  
 
h) storage conditions  
 
 
 
 
 
 
 
 
  
  
 
Annex A  
(normative)  
 
Sampling of icing sugar  
 
A.1 Sampling  
In drawing, preparing, storing and handling samples, the precautions and directions given in A.1 .1 to 
A.1.7 shall be observed.  
 
A.1.1  Samples shall be taken in such a manner so as to avoid extraneous  contamination.  
 
A.1.2  The sampling instrument shall be clean and dry when  used.  
 
A.1.3  Precautions shall be taken to protect the samples, the material being sampled, the sampling 
instrument and the containers for samples from adventitious  contamination.  
 
A.1.4  The samples shall be placed in clean and dry glass containers. The sample containers shall be 
of such a size that they are almost completely filled by the  sample.  
 
A.1.5  Each co ntainer shall be sealed air -tight after tilling and marked with full details of sampling, such 
as date of sampling, date of manufacture, batch number, name of manufacturer, name of the person 
carrying out the sampling, and other particulars as considered  necessary.  
 
A.1.6  Samples shall be stored in such a manner that the conditions of storage do not unduly affect the 
quality of the  materials.  
 
A.1.7  Sampling shall be done by a person agreed to between the purchaser and the vendor and in  the 
presence of the purchaser an d the vendor or their  representatives.  
 
 
A.2 Scale of  sampling  
A.2.1  Lot 
 
All the containers in a single consignment of the material drawn from a single batch of manufacture 
shall constitute a lot. If the consignment is declared to consist of different batches of ma nufacture, the 
batches shall be marked separately and the groups of containers in each batch shall constitute 
separate lots.  
 
A.2.2  For ascertaining the conformity of the material to the requirements of the specification, samples 
shall be tested from each lot  separately.  
 
A.2.3  The number of containers to be selected from a lot shall depend on the size and shall be in 
accordance with Table 4. These containers shall be selected at random from the  lot 
 
Table 4 – Number of containers to be selected for sampling from vario us sizes of lots  
 
S/No  Lot size  Sample size  
i Up to 25  3 
ii 26 – 50 4 
iii 51 – 100 5 
iv 101 – 300 6 
v 301 – 500 7 
vi 501 – 800 8 
vii 801 – 1300  9 
viii 1301 and above  10 
 
  
  
 
A.3 Test samples and referee  samples  
A.3.1. Mix thoroughly the contents of  each container selected according to A.2.3, to ensure the 
homogeneity of the contents. Draw from each container so selected, portions of material with an 
appropriate sampling instrument. Mix thoroughly the portions of materials so drawn from all the 
conta iners from a lot so as to form a composite sample of not less than 1 kg. In case a lot consists of 
containers of 0.5 kg capacity or less, thoroughly mixed entire quantity of material from all the 
containers selected so as to form the composite sample, the minimum quantity in the composite 
sample being 1 kg. The composite sample shall be divided into three equal pans, one for the 
purchaser, another for the supplier and the third for use as a referee  sample.  
 
A.3.2. The parts of composite sample shall constitu te test samples and shall be transferred 
immediately into thoroughly cleaned and dried bottles which shall be sealed and air -tight preferably 
with glass stoppers. These shall be labelled with the particulars given in A.1.5. One test sample shall 
be sent to  the purchaser and another to the  supplier.  
 
A.3.3 The third test sample, bearing the seals of the purchaser and supplier shall constitute the referee 
sample to be used in case of dispute between the two. It shall be kept at a place agreed to between 
the pu rchaser and the  supplier.  
 
 
A.4. Number of tests  
Tests for all the characteristics given in this specification shall be conducted on the composite sample.  
 
 
A.5. Criteria for conformity  
The Iot shall be declared to have satisfied the requirements of this s pecification, if all the test results in 
all the composite sample meet  the corresponding requirements.