KENYA STANDARD         DKS 2166 : 2018  
  
Second Edition 2018   
 
 
 
 
 
 
 
 
 
 
 
 
Icing sugar — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2018                 Second  Edition 
2018  
 DKS 2166:2018  [Type here]  [Type here]  
                             KEBS 2018  — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Mumias Sugar Company Ltd.  
Chemelil Sugar C ompany Ltd.  
Sony Sugar Company Ltd.  
West Kenya Sugar Company Ltd.  
Kenafric Industries Ltd.  
Calton Products Ltd.  
Cadbury (K) Ltd.  
Government Chemist's Department  
Kenya Sugar Board (KSB)  
Nestle Foods Kenya Ltd.  
Kenya Sugar Research Foundation (KESREF ) 
Agrochemical and  Food Company Ltd . 
Consumer Information Network (CIN)  
Institute of Packaging of Kenya  
Kenya Institute of Food Science and Technology  
Ministry of Public Health and Sanitation  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
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improvement s to published standards addressed to the Managing Dire ctor, Kenya Bureau of Standards, are 
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Standard pr oduced by Kenya Bureau of Standards may be reproduced, stored in a retrieval system in any form 
or transmitted by any means without prior permission in writing from the Managing Director . KENYA STANDARD         DKS 2166 : 2018  
ICS 67.180.10  
KEBS 2018  — All right s reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Icing sugar — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BU REAU OF STANDARDS (KEBS)  
 
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 DKS 2166:2018  [Type here]  [Type here]  
                             KEBS 2018  — All rights reserved  iv Foreword  
 
This Kenya  Standard has been prepared  by the Technical Committee on Sugar and Sugar P roducts under the 
guidance  of SPC and it is in accordance with the procedures of  the Kenya Bureau of Standards . 
 
The standard covers the chemical, microbiological and lab elling requirements for icing sugar amongst others.  
 
 During the preparation of this standard, reference was made to the following documents : 
 
CAC/VOL III -Ed 1 - Codex Standard Stan 4 , Codex standard for white sugar.  
 
US 29 : 1993,  Specification for icing sugar.  
 
KS 38 2007 , Mill white s ugar. 
 
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 
 
 
  
KENYA STANDARD          DKS 2166: 200 9 
 
 
KEBS 2018  — All rights reserved                                                                                                                   1  
 
Icing sugar — Specification  
 
 
 
1 Scope  
 
This Kenya  Standard specifies the requirements and  methods of test for icing sugar intende d for human 
consumption.  
 
2 Field of application  
 
This standard covers icing sugar as powdered sugar or sugar cubes.  
 
3 Definitions  
 
For the purposes of this standard, the following definition s shall apply:  
 
3.1 
icing sugar  
 
Sugar manufactured by pulver izing refined sugar or vaccum pan ( plantation white) sugar with or without edible 
starch.  
  
 
3.2 
ICUMSA  
is the International Commission for Uniform Methods of Sugar Analysis  
 
4 Requirements  
 
4.1 General requirements  
 
Icing sugar and sugar cubes shall:  
 
a) have a characteristic flavour;  
 
b) be free from any foreign flavour and odour;  
 
c) be free from traces of pests, rodents and their derivatives;  
 
d) be free from any extraneous matter ; 
 
e) be free from any foreign matter . 
 
 
 
 
 
 
 DKS 2166: 200 9 
 
     KEBS 2018  — All rights reserved  2  
4.2 Composition al requiremen ts 
 
The composition of icing sugar shall be in accordance with the requirements given in Table 1, when tested in 
accordance with the methods of test stipulated   in KS 05 -58, Sampling methods and methods of chemical 
analysis for sugar.  
 
 
Table 1 — Compositi onal requirements for icing sugar  
 
Sl no  Characteristic parameters  Icing sugar  Sugar cubes  Test method  
i) Polarization S, min.  99.7 99.7 ICUMSA Method GS 
2/3-1 
ii) Moisture  m/m, max.  0.10 0.20 ICUMSA Method GS 
2/3/9 -15 
iii) Conductivity ash,  m/m, m ax. 0.04 0.04 ICUMSA Method GS 
2/3-17 
iv) Invert sugar,  m/m, max.  0.04 0.04 ICUMSA Method GS 
2/3/9 -5 
v) Sulphur dioxide, ppm, max.  15 15  
vi) Colour in ICUMSA units, max.  60 60 ICUMSA Method GS 
2/3-10 
vii) Water -insoluble matter, ppm ,max.  45 45 ICUM SA Method GS 
2/3-19 
 
 
5 Limits for heavy metal contaminants  
 
Icing sugar shall also comply with the limits for heavy metal contaminants stipulated in Table 2.  
 
 
Table 2 — Limits for heavy metal contaminants in icing sugar and sugar cubes  
 
Sl no  Contaminan ts in ppm, max.  Limits  Test method  
 
i) 
 
 
ii) 
 
iii) 
  
Arsenic (As)  
 
 
Lead (Pb)  
 
Copper (Cu)  
  
1 
 
 
0.5 
 
2 
  
ICUMSA Method GS 2/3/9 -25 ICUMSA 
Method GS 2/3 -23 
 
ICUMSA GS 2/3/29  
 
ICUMSA GS 2/1/3 -27 
ICUMSA GS2/3 -23 
 
 
 
 
 
 
 
7 Hygiene  
 
 Icing sugar shall be pre pared in premises built and maintained under hygienic manner in accordance with KS 
05-1500 , Cap. 242, cap 254   and shall comply with the microbiologi cal limits stipulated in Table 3  when tested in 
accordance with the methods specified therein.  
                
 
KEBS 2018  — All rights reserved    3  
 
Table 3 — Microbiological limits for icing sugar, powdered sugar and sugar cubes  
 
Sl no  Characteristic     Limits  Test methods  
 
i)  
Total plate count (mesophilic), max. per 10 g   
102  
 
EAS 217 -2 
 
ii) Yeast count, max., per 10 g    10  
EAS 217 -8 
 iii) Moulds coun t, max, per 10 g    10 
iv) Total thermophilic spore count , max., per 10 g   NIL ICUMSA GS2/3 -49 
 
v) Thermophilic flat sour spores, max.  per 10 g   NIL ICUMSA GS 2/3 -49 
vi) Thermophilic anaerobes (producing gas other than H 2S), max., 
positive tubes  2(40% ) ICUMSA GS 2/3 -49 
vii) Thermophilic anaerobes (producing H 2S), max., positive tubes  2(40 %)  ICUMSA GS 2/3 -49 
viii) Coliforms cfu/g  NIL EAS 217 -1 
ix) Salmonella /30g Shall be absent  EAS217 -6 
x) Staphylococcus aureus and coagulase positive staph. Aureus  cfu/g  Nil EAS 217 -5 
 
8. Additives  
 
Food additives usage shall comply with Codex Stan  192.  
 
 
 
9. Weights and measures  
 
The weig ht and fill of the Icing sugar shall comply with the laws and regulations of weights and measures.   
 
  
 10. Packaging  
  
The Icing sugar shall be packaged in food grade material that secures the integrity and the safety of the  
 
 
  
11.Labelling  
 
In particular to the labelling requirements in KS EAS 38, the following specific declarations shall be legibly and 
indelibly marked on ea ch label:  
 
(i) name of product as "Icing Sugar and Sugar Cubes";  
 
(ii) name, location and physical address of the manufacturer;  
 
(iii) registered trade mark;  
 
(iv) net weight in gm  or kg;  
 
(v) date of manufacture;  
 DKS 2166: 200 9 
 
     KEBS 2018  — All rights reserved  4 (vi) expiry date;  
 
(vii) country of origin;  
 
(vii) batch or code number;  
 
(viii) storage instructions . 
                
 
KEBS 2018  — All rights reserved    5