DRAFT UGANDA STANDARD ON PUBLIC REVIEW FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 350 
First  Edition  
2015-mm-dd 
 
 Reference number  
FDUS EAS 350: 2014 
© UNBS 201 5 
  
Hard-boiled sweets — Specification  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 350: 2014 
ii                © UNBS  2015 - 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  
© UNBS 2015 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 350: 2014 
© UNBS  2015 - All rights reserved                iii National 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 on 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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Final Draft Uganda Standard, FDUS EAS 350: 2014, Hard-boiled sweets — Specification , is identical 
with and has been reproduced from an East Afri can Standard , EAS 350: 2014, Hard -boiled sweets  — 
Specification , and adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD ON PUBLIC REVIEW FDEAS 350: 2014  
ICS 67.180.10  
© EAC 2014                                                                                                                         Second Edition 2014  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Hard-boiled sweets — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014  
ii © EAC  2014  – All rights reserved  
 Copyright notice 
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participants in the EAC standards development process is permitted without prior permission from EAC, 
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© East African Community 2014  — All rights reserved 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 350: 2014  
© EAC 2014  – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 350 was prepared by Technical Committee EAS/TC 019, Sugar and Sugar Confectionery . 
This second edition cancels and replaces the first edition (EAS 350:2000), which has been technically revised. 
 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWEAST AFRICAN STANDARD  FDEAS 350: 2014  
 
© EAC 2014  – All rights reserved  1 
 Hard-boiled sweets — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and the methods of sampling and test for 
hard-boiled sweets. 
2 Normative referenc es 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
CODEX STAN 192,  General standard for food additives 
EAS 12, Specification for potable (drinking) water 
EAS 39 , Hygiene for food and drink manufacturing industry — Code of practice  
EAS 38 , Labelling of pre-packaged foods — Specification  
ISO 5379 , Starches and derived products — Determination of sulphur dioxide content — Acidimetric method 
and nephelometric method 
ISO 5809 , Starches and derived products — Determination of sulphated ash 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 6888-1 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive Staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium 
ISO 7251,  Microbiology of food and animal feeding stuffs — Horinzontal method for detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
ISO 21527-2 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2 — Colony count technique in products with water activity less than or equal to 
0.95 
3 Product description  
Hard-boiled sweets are super cool ed non- crystalline liquids, which a re so far below their melting point or 
soften ing point that they have assumed solid properties without crystallizing. They are a combination of 
sucrose and glucose syrup or sucrose and inve rt sugar with or without addition of optional ingredients given 
under 5.1.3. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014  
2 © EAC  2014  – All rights reserved  
 4 Product typ es 
4.1 The hard boiled sweets shall be of two types: 
a) plain hard boiled sw eets; and  
b) modified hard boiled sweets. 
4.2 Plain hard boiled sw eets shall be clear or pulled to incorporate air to caus e opaquene ss and shine, 
or the composition adjusted so as to grain in a desired length of time. These shall include the following: 
a) clear sw eets shall be formed i nto desired shapes without introducing sufficient air to cause 
opacity and not knea ded f or sufficient time to produce graini ng; 
b) pulled sweets shall b e the clear h igh boiled sweets which have been pulled by hand or mech anically 
to incorporate air to produce opacity and subseq uent crystallization; and 
c) grained sweets, shall be the hard-boiled sweet whose compositi on has been so adjusted t hat a 
delayed ac tion graini ng oc curs over a period of time. 
4.3 Modified hard boiled sweets shall include the followin g: 
a) filled confection shall be c omposed of a clear, pulled or grain ed casi ng enclosing an acceptable 
centre filling; 
b) butter scotch shall be a plain hard boiled sweet containin g dairy butter; 
c) brittle shall be a plain hard boiled sweet containing edible fat and/or nut products; 
d) glace shall be a plain hard boiled sweet casing enclosing a filling of fruits or nut products; and 
e) taffy shall be a pulled hard boiled swe et that contains an edible fat and/or a milk product. 
5 Requirements 
5.1 Ingredients 
5.1.1  General 
All ingredients shall be fo od grade complying with the requirements of the relevant Ea st Africa n 
standards. 
5.1.2  Essential ingredients 
The followi ng essential ingredients shall be used in the manufacture of hard boiled sweets: 
a) sugar; and 
b) liquid gluc ose. 
5.1.3  Optional Ingredients  
In addition to the essential ingredients specified in 5.1.2, the product may also contain but not limited to any of 
the following optional ingredients singly or in combination. In addition, flouring agents should also be provided 
under the optional ingredients: DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 350: 2014  
© EAC 2014  – All rights reserved  3 
 a) fruits, fresh or dri ed and fruit prod ucts; 
b) edible oils and fats; 
c) milk and milk prod ucts; 
d) chocolate, cocoa powder, cocoa butter, coffee and tea; 
e) edible nuts and nut prod ucts; 
f) edible common salt; 
g) edible flours and starches; 
h) edible oilseed flours and protein isolates; 
i) spices; 
j) vitamins and vitamin concentrates; 
k) enzyme s; and 
l) lubricants such as glyce rine, steari c acid, talc powder. 
5.2 General requirements 
Hard-boiled sweets shall: 
a) be in any desired shape, size or colour with pleasant taste and flavour; 
b) be safe and suitable for human consumption; 
c) neither stick to each other nor to the wrappers; 
d) not show caramelization; 
e) be free from abnormal taste and flavours; and 
f) be practically free from dirt. 
5.3 Specific quality requirements 
The ha rd-boiled su gar confectionery s hall comply with the specific quality requirements given in Table 1. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014  
4 © EAC  2014  – All rights reserved  
 Table 1 — Specific quality requirements for hard boiled sugar  
 
S/No Characterist ics Requi rement  Test method  
i)   Moist ure con tent, % by m ass, max.  2.5 Annex A  
ii)   Sulphated ash, % by mass, max . 1.5 ISO 5809  
iii)   Acid insolub le ash, % by mass, max . 0.2 Annex B  
iv)   Sulph ur dioxide, ppm, max. 350 ISO 5379  
 
6 Food additiv es 
Only the food additives permitted in CODEX STAN 192 may be used. 
7 Contaminants 
7.1 Pesticide residues 
Hard boiled sweets shall comply with maximum pesticide residues limits established by the Codex 
Alimentarius Commission for this commodity. 
7.2 Heavy metals  
Hard boiled sweets shall be free from heavy metals in amounts which may represent a hazard to human 
health. 
8 Hygiene 
Hard boiled sweets shall be prepared and handled in accordance with EAS 39 and shall comply with 
microbiological limits specified in Table 2. 
Table 2 — Microbiological limits for hard boiled sugar 
S/No Characteristic  Requirement  Test m ethod   
i)   Yeast and moulds, cfu per g, max  10 ISO 21527 -2 
ii)   E. coli,  cfu per  g  Absent  ISO 7251  
iii)   S. aureus , cfu per g  Absent  ISO 6888 – 1 
iv)   Salmone lla, cfu per  25 g,  Absent  ISO 6579  
 
9 Packaging 
Hard boiled sweets shall be packaged in food grade material which ensures the safety and integrity of the 
product. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 350: 2014  
© EAC 2014  – All rights reserved  5 
 10 Weights and measures 
The fill of hard boiled sweets shall comply with Weights and Measures regulations of Partner States or 
equivalent legislation.  
11 Labelling 
Hard boiled sweets shall be labelled in accordance with requirements specified in EAS 38. In addition, the 
following shall be legibly and indelibly marked on each outer package:  
a) name and physical address of manufacturer/importer/distributor/ packer; 
b) product name as ‘’Hard Boiled Sweets’’ ( Hard Boiled sugar confectionaries);  
c) date of manufacture; 
d) expiry date; 
e) list of ingredients in descending order; 
f) storage instructions (for bags/cartons); 
g) country of origin; 
h) batch/lot number; 
i) net content or number of pieces in the package; and 
j) instructions for disposal of the used package. 
12 Sampling  
12.1 General requirements  
In drawing, preparing, storing and handling of samples, the following precautions and directions shallbe 
observed. 
Samples shall be taken in a protected place not exposed to damp air, dust or soot. 
The sampling instruments shall be clean and dry when used. 
When sampling for microbiological purposes, the sampling instruments and containers for samples shall be 
sterilized preferably by dry heat at 170 °C for one hour before use. 
Precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and 
the containers for samples from adventitious contamination. 
The samples shall be placed in clean, dry, and moisture-proof containers. 
The sample containers shall be sealed air tight after filling, and marked with full details of sampling: the date of 
sampling, batch number, name and place of factory, name of the person sampling and other important 
particulars of the consignments. 
Samples shall be protected from light as far as practicable and shall be stored in a cool and dry place. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014  
6 © EAC  2014  – All rights reserved  
 12.2 Scale of sampling 
12.2.1  All the packages of the same size, type and style which have been manufactured and packaged 
under essentially the same conditions in a single consignment shall constitute a lot. Samples shall be tested 
separately for each lot for ascertaining the conformity of the product. 
12.2.2  The number of packages to be selected (n) from the lot shall depend on the size ( N) of the lot and 
shall be in accordance with the formula: 
n = √N 
Where 
n   is the number of pieces/packages to be selected; 
N   is the lot size. 
These packages shall be selected at random from the lot; to ensure the randomness of selection a random 
number table. In case such a table is not available, the following procedure shall be used: 
Starting from any package, count them as 1,2,3,….. up to r and so on in one order, where r is equal to the 
integral part of N/n, N being the total number of packages in the lot and n the number of packages to be 
selected. Every r th package thus counted shall be separated until the requisite number of packages is 
obtained from the lot to give samples for test. 
In case of packages stacked in a pyramidal shape, approximately equal number of packages shall be selected 
from all exposed sides of the lot, so as to give the required number of sample packages. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 350: 2014  
© EAC 2014  – All rights reserved  7 
 Annex A 
(normative)  
 
Determination of moisture content 
A.1 Procedure 
A.1.1 Preparation of samples   
Crush or grind as quickly as possible in a dry pestle and mortar 150 g of the sample on a clean porcelain slab.  
Crush thoroughly to secure a uniform sample. Store the crushed sample immediately in an airtight glass 
container and use this wherever the use of prepared sample is indicated. 
A.1.2 Procedure 
Weigh accurately about 5 g of the prepared sample (see A.1.1) in a tared moisturizing dish. Distribute the 
material as evenly as practicable over the bottom of the dish by gentle sidewise movements.  Place the dish in 
a vacuum oven, remove the cover of the dish and dry the material for six hours at 80 oC  1 oC at a pressure 
not exceeding 140 mm Hg . Allow the dish to cool to room temperature in a desiccator and weigh. 
A.2 Calculation  
A.2.1  The moisture content shall be expressed as follows; 
Moisture, % by mass = 
100x 1
mmm  
where 
m is the mass, in grams, of the prepared sample taken for the experiment; and 
m1  is the mass, in grams, of the material after drying for six hours. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014  
8 © EAC  2014  – All rights reserved  
 Annex B  
(normative) 
 
Determination of acid insoluble ash 
B.1 Reagent 
Dilute hydrochloric acid , approximately 5 N (prepared from concentrated hydrochloric acid) 
B.2 Procedure 
B.2.1  Weigh accurately 20 g of the prepared sample (see A.1.1) in a tared, clean and dry porcelain dish.   
Ignite the material in the dish on hotplate for about one hour. Complete the ignition by keeping in the sample 
material in a muffle furnace at 600 oC ± 20 oC until grey ash results. 
B.2.2  Cool in a desiccator. Add 25 mL of this dilute hydrochloric acid to the ash, cover with a watch- glass 
and heat on a water bath for 10 min. Allow to cool and filter the content of the dish through a ashless filter 
paper until the washings are free from chlorides.  Return the filter and the residue to the dish. Keep it in an air-
oven maintained at 105 oC  2 oC for 3 h. Ignite in the muffle furnace at 600 oC  20 oC for 30 min in the muffle 
furnace, cool and weigh. Repeat this process of heating for 30 min, cooling and weighing till the difference 
between two successive weighing is less than one milligram. Record the lowest mass. 
B.3 Calculation  
Acid insoluble ash content shall be expressed as follows: 
Acid insoluble ash, percent by mass = 

m mm m

12100  
where, 
m2 is the mass, in grams, of the porcelain dish with the acid insoluble ash; 
m is the mass, in grams, of the empty porcelain dish; 
m1 is the mass, in grams, of the porcelain dish with the prepared sample taken for the test. 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 350: 2014    
 
© EAC 2014  – All rights reserved