DRAFT UGANDA STANDARD  
        DUS  1925  
First Edition  
2018 -mm-dd 
  
 
 Reference number  
DUS  1925: 2018 
© UNBS 2018   
  
Saccharin  (food grade)  — Specification  
 DUS  1925 : 2018  
ii © UNBS 2018  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNB S 2018  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
Fax: +256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  FDUS 1925: 2018  
© UNBS 2018  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
Introduction  ................................ ................................ ................................ ................................ ................  v 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Requirements  ................................ ................................ ................................ ................................  1 
4.1 General requirements  ................................ ................................ ................................ ..................  1 
4.2 Specific requirements  ................................ ................................ ................................ ..................  1 
5 Contaminants  ................................ ................................ ................................ ................................  2 
6 Packaging  ................................ ................................ ................................ ................................ ...... 2 
7 Weights and Meas ures ................................ ................................ ................................ .................  2 
8 Labelling  ................................ ................................ ................................ ................................ ........  2 
9 Sampling  ................................ ................................ ................................ ................................ ....... 2 
Annex  A  (normative)   Assay: Test for purity  ................................ ................................ ........................  3 
Annex  B  (normative)   Moisture content  ................................ ................................ ................................  4 
Annex  C (normative)  Test for acidity and alkalinity  ................................ ................................ ..............  5 
Annex  D (normative)  Test for benzoic and salicylic acid  ................................ ................................ ..... 6 
Annex  E (normative)  Test for readily carbonizable substances  ................................ .........................  7 
Annex  F (normative)  Test for Selenium  ................................ ................................ ................................ . 8 
Annex  G (normative)  Test for toluenesulfonamides  ................................ ................................ .............  9 
Bibliography  ................................ ................................ ................................ ................................ .............  12 
 DUS  1925 : 2018  
iv © UNBS 2018  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point o n TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee 
is established to deliberate on standards in a given field or area and consists of key stakehol ders including 
government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews t he comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is UNBS/TC 2 [ Food and Agriculture standards ], Subcommittee 
SC 6, [ Food Addi tives and contaminants ]. FDUS 1925: 2018  
© UNBS 2018  – All rights reserved  v 
 Introduction  
Saccharin  (1,2-Benzisothiazole -3(2H)-one-1,1-dioxide, 3 -oxo-2,3-dihydrobenzo[d]isothiazol -1,1-dioxide ) and its  
sodium , calcium and potassium  salts are widely utilised in the food industry as non-nutritive artificial sweetener s. 
They are used as a substitute for cane sugar in the production of diet and low -calorie foods . They  are colourless 
crystal s or white crystalline powder s with faint aroma  and about 300 – 500 times sweeter than sucrose (table 
sugar) . In the Codex Alimentarius Commission International Numbering System, saccharins are assigned as 
INS 954 and the FAO/WHO Joint Experts Committee on Food Additives (JECFA) established the Acceptable 
Daily Intake (ADI) for saccharin and its salts at 0 – 5 mg/kg body weigh t. 
There are two main approaches to making saccharin: the Remsen -Fahlberg process (named after the two 
scientists who discovered the compound) and the Maumee or Sherwin -Williams process.  
The Remsen -Fahlberg process requires reacting toluene, which has a n atural sweet smell, with chlorosulfonic 
acid, which is a colourless liquid. This a cid compound is then reacted  with a series of compounds, including 
potassiu m permanganate and ammonia and heated to yield saccharin. Because this process takes a lot of 
compo unds to produce a relatively low yield, improvements were sought -which is why the Maumee process 
was created.  
The Maumee process begins with converting phthalic anhydride, an industrial compound used in creating 
plastics to anthranilic acid. The  acid is re acted with several compounds, including nitrous acid, sulphur dioxide, 
chlorine and ammonia to produce saccharin . 
Common food products containing saccharin and/or its Na, Ca or K salts include: soft drinks ( sodas ), low-calorie 
jams or jellies, biscuits, candies and dessert toppings such as flavo ured syrups for ice c ream , and s alad 
dressings.  These sweeteners are also used in pharmaceutical products and toothpaste.  
The use of artificial sweeteners in food continues to be a controversial subject and this sta ndard has been 
developed to ensure  that the use of saccharin and  its salts  conform s to acceptable limits  prescribed by scientists, 
health authorities , consumer organisations and the relevant international bodies . 
 
 
 
 
 
 
 
 
 
  
 DRAFT UGANDA STANDARD  DUS  1925: 2018  
 
© UNBS 2018  – All rights  reserved  1 
 Saccharin  (food grade) — Specification  
1 Scope  
This Draft Uganda S tandard specifies requirements , sampling and test methods for food grade sacc harin. 
2 Normative references  
The following referenced documents are referred to in the text in such a way that some or all their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amend ments) applies.  
AOAC 972.25 , Lead in food. Atomic absorption spectrophotometric method  
US 277, General standard for the labelling of food additives when sold as such  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US CAC/GL 5 0, General guidelines on sampling  
FDUS ISO 760, Determination of water — Karl Fischer Method (General method)  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.   
ISO and IEC maintain terminological databases for use in standardization at the following address:  
— ISO Online browsing platform: available at http://www.iso.org/obp   
food grade material  
material, made of substances  which are safe and suitable for their intended use and which will not impart any 
toxic substance or undesirable odour or flavour to the product  
4 Requirements  
4.1 General  requirements  
Food grade saccharin shall be : 
 white crystals or white  crystalline powder;  
 odourless or with a faint  aromatic odour,  
 slightly soluble in water, soluble in basic solutions and sparingly soluble in ethanol.  1 g of product shall 
be soluble in 1.5 ml of water or basic solutions  and in about 50 ml of ethanol . 
4.2 Specific requirements  
Food grade s accharin  shall com ply with the specific  requirements given in Table 1  when tested in accordance 
with the test methods  specified therein . DUS  1925:2018  
2 © UNBS 2018  – All rights reserved  
 Table 1 — Specific r equirements for food grade saccharin  
S/N Characteristic  Require ment  Test method  
i) Purity as C7H5NO 3S, % m/m  (dry matter basis)  99 – 101  Annex A 
ii) Moisture content , %m/m, max.   1 Annex B  
iii) Acidity and alkalinity  at room temperature  To pass test  Annex C  
iv) Benzoic  and salicylic acid  To pass test  Annex D  
v) Readily carbonizable substances  To pass test  Annex E  
 
5 Contaminants  
Food grade saccharin shall  comply with the Maximum Levels of  contaminants  given in Table 2 when tested in 
accordance with the test methods specified therein.   
Table 2  — Limits for con taminants for food grade saccharin  
S/N Contaminant  Maximum level  Test method  
i) Lead ( Pb), mg/kg, m ax.  1 AOAC 972.25  
ii) Arsenic ( As), mg/kg, max.  2 AOAC 952.13  
iii) Selenium  (Se), mg/kg, max.  30 Annex F 
iv) Toluenesulfonamides, mg/kg, m ax. 25 Annex  G 
 
6 Packaging  
The product shall be securely packaged in containers made of food grade material s conforming to US 1659. 
The packages shall preserve the quality of the product, prevent entry of light and preclude contamination from 
the external environment . 
7 Weights and Measures  
The weight of the product when package d shall comply with the  Weights and Measures Regulations . 
8 Labelling  
In addition to the requirements of US 277 , the product label shall be legibly and indelibly labelled with the 
following:  
i) Name of the product as Saccharin with the words ‘Food Grade’;  
ii) Name and physical address of the manufacturer/distributor;  
iii) Net weight in metric units;  
iv) Batch/lot number;  
v) Directions for storage; and the  
vi) Date of manufacture  
vii) Expiry date.  
9 Sampling  
Representative samples of the product shall be drawn in accordance with US CAC/GL 50.  DUS  1925: 2018  
© UNBS 2018  – All rights reserved  3 
 Annex  A  
(normative)  
 
Assay: Test for  purity  
A.1 Procedure  
Dry 10 g of product in a hot air oven at 120 °C for 4 hours.  Accurately weigh about 0.5 g  (M) of the dried sample 
and dissolve it in 75 ml of hot water. Q uickly  cool the mixture and add 2 – 3 drops of phenolphthalein indicator. 
Titrate the mixture with 0.1 N sodium hydroxide till the endpoint and record the volume of NaOH used  (V).   
Each ml of 0.1 N sodium hydroxide is equivalent  to 18.32 mg of C 7H5NO 3S. 
Therefore, percentage purity (as C7H5NO 3S), m/m (dry matter basis) shall be calculated from:  
100
1000 18.32

 MV
 
where  
 V is the volume, in millilitres, of 0.1N NaOH used and  
 M is the mass , in grams, of dried sample dissolved in 75 ml of hot water.     
 
 
 
 
 
 
 
 
 
 
 
 
  DUS  1925:2018  
4 © UNBS 2018  – All rights reserved  
 Annex  B  
(normative )  
 
Moisture content  
B.1 Procedure  
The moisture content  shall be determined by drying a weighed sample of product ( M1) in an air oven at 102 °C 
for 2 hours. Thereafter, t he sample shall be cooled in a desiccator and the weighed  (M2). The moisture content  
shall be computed from:  
Moisture content , (%m/m) = 
100
12 1
MM M  
where  
 M1 is the mass, in grams, of the sample before drying and  
 M2 is the mass, in grams, of the sample after drying and cooling.  
In cases of dispute, the moisture content shall be de termined following FDUS ISO 760 .  
 
 
 DUS  1925: 2018  
© UNBS 2018  – All rights reserved  5 
 Annex  C 
(normative)  
 
Test f or acidity and alkalinity  
C.1 Procedure  
Dissolve 1 g of sample in 10 ml of freshly boiled and cooled water. Add one drop of phenolphthalein indicator. 
No pink colour shall appear.  
Add one drop of 0.1  M sodium hydroxide. A pink colour shall appear.  DUS  1925:2018  
6 © UNBS 2018  – All rights reserved  
 Annex  D 
(normative)  
 
Test for  benzoic and salicylic acid  
D.1 Procedure  
Add ferric chloride  drop wise to 10 ml of a hot, saturated solution of the sample. No precipitate or violet colour 
shall appear.  DUS  1925: 2018  
© UNBS 2018  – All rights reserved  7 
 Annex  E 
(normative)  
 
Test for r eadily carbonizable substances  
E.1 Reagents  
E.1.1 Sulphuric Acid  
E.1.2 Matching Fluid ; Composed of 0.1 ml of cobalt chloride solution (see E.1.2.1), 0.4 ml of ferric chloride 
solution (see E1.2.2), 0.1 ml cupric sulphate solution (see E.1.2.3) and 4.4 ml of distilled water.  
E.1.2.1 Cobalt chloride solution : Dissolve  65 g of cobaltous chloride (CoC l2.6H 2O) in a mixture of 25 ml of 
hydrochloric acid  and 975 ml of distilled water . Place exactly 5 ml  of this solution in a 250 -ml iodine flask, add 5 
ml of 3  percent hydrogen peroxide solution and 15 ml of 20 percent  sodium hydroxide solution. Boil for 10 
minutes, cool,  and add 2 g of potassium iodide and 20 ml of 25 percent  sulphuric acid. When the precipitate 
has dissolved,  titrate the liberated iodine with 0.1 N sodium  thiosulphate solution, adding starch  as indicator . 
Each  millilitre of 0.1 N sodium thiosulphate is equivalent to 23.8 mg of cobaltous chloride. Adjust the final volume 
of the solution by adding an adequate amount of the hyd rochloric acid and distilled water mixture so that  each 
millilitre contain s 59.5 mg of co baltous chloride.  
E.1.2.2  Ferric chloride solution : Dissolve 55 g of ferric chloride (FeCl 3.6H 2O) in  a mixture of 25 ml 
hydrochloric acid and 975  ml of distilled water. Place 10 ml of this solution  in a 250 -ml iodine flask. Add 15 ml 
of distilled water and  3 g of  potassium iodide, and allow the mixture to stand for 15 minutes. Dilute with 100 ml 
of distilled  water, and titrate the liberated iodine with 0.1N sodium thiosulphate solution,  adding starch as 
indicator. Each mill ilitre of 0.1N sodium  thiosulphate  is equivalent to 27.03 mg of ferric chloride.  Adjust the final 
volume of the solution by adding  enough of the hydrochloric acid and distilled water  mixture to make each 
millilitre contain 45.0 mg of ferric chloride.  
E.1.2.3  Cupric sulphate solution : Dissolve  65 g of cupric sulphate (CuSO 4.5H 2O) in a mixture of 25 ml of 
hydrochloric acid  and 975 ml of distilled water . Place 10  ml of  this solution in a 250 -ml iodine flask, add 40 ml 
of distilled water,  4 ml of acetic acid and 3 g of potassium iodide. Ti trate the liberated iodine with 0.1 N sodium 
thiosulphate  solution, adding starch  as indicator. Each millilitre of 0.1 N sodium  thiosulphate is equivalent to 
24.97 mg of cupric sulphate.  Adjust the final volume of the solution by adding  enough of the  hydroch loric acid 
and distilled  water  mixture to make each millilitre contain 62.4 mg of cupric sulphate.  
E.2 Procedure  
Dissolve 0.2 g of the sample in 5 ml of sulphuric acid . Keep the solution at 48 °C – 50 °C for 10 min utes. The 
colour of the resultant solution  shall not be darker than that of the matching fluid in E.1.2 ( a very light  brownish -
yellow ).  
 
 DUS  1925:2018  
8 © UNBS 2018  – All rights reserved  
 Annex  F 
(normative)  
 
Test for Selenium  
F.1 Reagents  
F.1.1 Selenium Stock Solution : Transfer 120 mg of met allic selenium (Se) into a 1000 -ml volumetric flask, 
add 100 ml of dilute nitric acid (1 in  2). Gently warm the solution  on a steam -bath and dilute to volume with 
distilled water. Transfer 5 ml of this solution  into a 200 -ml volumetric flask, dilute to vol ume with distilled water, 
and mix. Each millilitre of this solution contains 3 µg of selenium ions (Se).  
F.1.2 Standard Selenium Solution : Just prior to the test, transfer 20 ml of selenium stock  solution (60 µg Se) 
into a 200 mm x 25 mm test tube,  add 20 ml of hydrochloric acid, and mix.  
F.1.3 Sample Solution : Transfer 2 g of the sample to a 250 -ml Erlenmeyer flask,  and cautiously add 10 ml of 
30 percent hydrogen  peroxide solution. After the initial reaction has subsided, add  6 ml of 70 percent perchloric 
acid, heat slowly until  white fumes of perchloric acid are copiously evolved and continue heating gently for a 
few minutes to ensure  decompos ition of any excess peroxide. If the solution  is brownish in colour due to non -
decomposed organic  matter, add a small amount of hydrogen peroxide solution  and heat again to white 
perchioric acid fumes, repeating,  if necessary until complete decompos ition of the organic matter when a 
colourless solution is  obtained.  Cool, add 10 ml of distilled water an d filter into a 200 mm x 25  mm test tube. 
Wash the filter paper with hot water until  the filtrate measures 20 ml,  add 20 ml of hydrochloric  acid and mix.  
F.1.2 Procedure   
Place the test tubes containing the standard selenium solution and the sample solutio n in a water -bath, and 
heat until the temperature of the solution reaches 40 °C. To each tube, add 400 mg of ascorbic acid , stir until 
dissolved and maintain at 40 °C for 30 minutes. Cool the solution, dilute with distilled water to 50 ml and mix.  
Any pink  colour produced by the sample shall not exceed that produced by the standard selenium solution . 
 DUS  1925: 2018  
© UNBS 2018  – All rights reserved  9 
 Annex  G 
(normative)  
 
Test for toluenesulfonamides  
G.0 Two methods have been specified. Any method may be used depending upon the facilities available.  
G.1 Method 1 – Gas Chromatography  
G.1.1 Reagents  
G.1.1.1 Methvlene chloride : Use a suitable pure grade, equivalent to the product  obtained by distillation in all 
glass apparatus.  
G.1.1.2 Internal standard stock  solution : Transfer 100 mg of 95 percent n -ticosane into a 10-ml volumetric 
flask. Dissolve in n -heptane, dilute to volume  with the same solvent, and mix.  
G.1.1.3 Stock standard  preparation: Transfer 20 mg each of reagent grade  o-toluenesulfonamide and  p-
toluenesulfonamide into  a 10-ml volumetr ic flask. Dissolve in methylene chloride,  dilute to volume with the same 
solvent, and mix.  
G.1.1.4 Diluted standard preparation : Pipette into five lo -ml volumetric flasks, 0. 1, 0.25, 1.0,  2.5 and 5.0 ml 
respectively,  of the ‘stock standard preparation’. Pipette 0.25 ml of the ‘internal standard stock solution’ into 
each flask, dilute each to volume with methylene chloride and mix. These solutions contain 250 µg of n -
tricosane, plus respectively, 20, 50, 200, 500 and 1 000 µg per ml of each toluenesulfonamide, plus 250 mg of 
n-tricosane.  
G.1.1.5 Test preparation : Dissolve 2 g of the sample in 8 ml of 5 percent  sodium bicarbonate solution. Mix the 
solution  thoroughly with 10 g of chromatographic siliceous  earth (Celite 54 5 or equivalent). Transfer the mix into  
a 25 mm x 250 mm chromatographic tube having a  fritted glass disk and a Teflon stopcock at the bottom,  and 
a reservoir at the top. Pack the contents of the  tube by tapping the column on a padded surface, followed by 
tamping firmly from the top. Place 100 ml of  methylene chloride in the reservoir and adjust the  stopcock so that 
50 ml of eluate is collected in 20 to 30 minutes. To the eluate, add 25 µl of ‘internal standard stock solution’. 
Mix, and then concentrate the  solution to a volume of 1 ml in a suitable concentrator tube fitted with a modified 
Snyder column, by using a Kontes tube heater maintained at 90 °C. 
G.1.2 Procedure  
G.1.2.1 Inject 2.5 µl of the test preparation (see G.1.1.5) into a suitable gas chromatograph equipped with a 
flame -ionization detector. The column should be of glass, approximately 3 m in length and 2 mm in inside 
diameter and packed with 3 percent phenylmethyl silicone on l 00 - to 120 -mesh equivalent to 150 - to 125 -micron 
IS test sieve and silanised calcined diatomaceous silica.  
NOTE: The glass column should extend into the injector for on -column injection and into the detector base to avoid contact 
with metal.  
The carrier is helium flowing at a rate of 30 ml per minute. The injection port, column, and d etector are 
maintained at 225°C,  180°C and 250°C respectively. The instrument attenuation setting should be such that 2.5 
µl of the ‘diluted standard preparation’ containing 200 µg per ml of each toluenesulfonamide gives a response 
of 40 to 80 percent of full -scale deflection. Record the chromatogram, note the peaks for o -toluenesulfonamide, 
p-toluenesulfonamide, and the n -tricosane internal standard, and calculate the areas f or each peak by suitable 
means. The retention times for o -toluenesulfonamide, p -toluenesulfonamide, and n -tricosane are about 5, 6 and 
15 minutes, respectively.  DUS  1925:2018  
10 © UNBS 2018  – All rights reserved  
 G.1.2.2  In a similar manner, obtain the chromatogram s for 2.5 µl portions of each of the live ‘ diluted standard  
preparations’ and for each solution, determine the areas of the o -toluenesulfonanude, p -toluenesulfonamide, 
and n -tricosane peaks.  
From the values thus obtained, prepare standard curves by plotting concentration of each toluenesulfonamide , 
in µg per ml versus the ratio of the respective toluenesulfonamide peak area to that of n -tricosane. From the 
standard curve determine the concentration, in µg per ml, of each toluenesulfonamide in the ‘test preparation’. 
Divide each value by 2 to conver t the result to parts per million of toluenesulfonamide in the 2 g sample taken 
for analysis.  
NOTE: If the toluenesulfonamide content of the sample is greater than 500 parts per million, the impurity may crystallize out  
of the methylene chloride concentrat e (see G.1.1.1). Although this level of impurity exceeds  that permitted by the 
specification, the analysis may be  completed by diluting the concentrate (usually 1: 10 is  satisfactory) with met hylene 
chloride containing 250 µg of n-tricosane per ml, and by applying appropriate dilution  factors in the calcul ation. Care shall 
be taken obtain a homogeneous solution by completely dissolving any crystalline toluenesulfonamide . 
G.2 Method 2 – Thin Layer Chromatography  
G.2.1  Apparatus  
G.2.1.1  Flat glass plates (200  mm x 100 mm)  
G.2.1.2  Micropipette  
G.2.1.3  Developing chamber  lined  with filter  paper  
G.2.2 Reagents  
G.2.2.1 Silica gel  
G.2.2.2 Chloroform  
G.2.2.3 Methyl alcohol  
G.2.2.4 Ammonia solution – strong  
G.2.2.5 4 –Sulphamoy lbenzoic acid – reference  material  
G.2.2.6 Tol uene–2–sulfonamide acid – reference  material  
G.2.2.7 Sodium hypochloride soluti on: Diluted with water to contain 0.5 percent (m/v) of available chlorine.  
G.2.2.8 Potassium iodide  
G.2.2.9 Starch mucilage  
G.2.2.10 Glacial acetic acid  
G.2.2.11 Solution A: 4 volumes of methyl alcohol plus 1 volume of acetone  plus 0.5 percent (m/v) of the sample  
G.2.2.12 Solut ion B : 4 volumes of methyl alcohol plus 1 volume of acetone plus 0.005 percent (m/v ) of the 4 -
sulphamoylbenzoic acid 
G.2.2.13 Solution C : 4 volumes o f methyl alcohol plus 1 volume of acetone plus 0.005 percent (m/v) of  the 
toluene -2-sulfonamide.  DUS  1925: 2018  
© UNBS 2018  – All rights reserved  11 
 G.2.3 Procedure  
G.2.3 .1 Prepare suspension of silica  gel G . Spread the suspension on the plates about 0.25 mm thick. Allow 
to stand until the coating sets and then dry the plates at 105 °C to 110 °C for one hour. Protect the plates from 
moisture. Pour into the developing chamber sufficient quantity of mobile phase (100 volumes of chloroform + 
50 volumes of methyl alcohol + 11.5 volume of strong ammonia solution)  to form a layer about 15 mm deep. 
Close the tank for one hour at 20 °C to 27 °C. Remove the narrow strips of the coating, about 5 mm inside from 
the margins of the chromatoplate. Using micropipette apply separately to the chromatoplates 2 ml each of 
solut ions A, B and C. These spots should be about 25 mm from the bottom of the plates and not less than 25 
mm from the sides of the plates. The diameter of the spots should not be more than 6 mm. Dry the spots and 
place the chromatoplates in the developing cham ber at 20 °C to 27 °C until the mobile phase has ascended to 
the 150 mm line.  
Remove the plates and dry them in current of warm air. Then heat at 105 °C for five minutes. Spray the hot 
plates with the sodium hypochlorite solution. Dry in a current of cold  air until sprayed area of the plate below the 
line of application give at most a faint blue colour with a drop of a mixture, prepared by dissolving 0.5 percent 
(m/v) of potassium iodide in starch mucilage containing 1 percent (m/v) of glacial acetic acid.  Avoid prolonged 
exposure to cold air. Spray the plates with the same mixture. The spots in the chromatograms obtained with 
solution (B) and (C) should be more intense than any corresponding spots in the chromatogram obtained with 
solution (A).  
 DUS  1925:2018  
12 © UNBS 2018  – All rights reserved  
 Bibliograp hy 
[1] IS 5345: 1996 (Reaffirmed in 2001) , Sodium saccharin  food grade — Specification  (Second revision)  
[2] JECFA monograph , Saccharin  
[3] Food chemicals codex  (5th Edition)   
 DUS  1925 : 2018  
© UNBS 2018  – All rights  reserved  13 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) 
Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the 
Uganda National Bureau of Standards and in conjun ction with the relevant Uganda Standard. The presence of 
this mark on a product or in relation to a product is an assurance that the goods comply with the requirements 
of that standard under a system of supervision, control and testing in accordance with t he certification mark 
scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS 
for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National 
Bureau of Standards.  
 
 
DUS  1925 : 2018    
 
ICS 67.220.20  
Price based on nn pages  
© UNBS 2018  – All rights reserved