a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.2 0                          DMS 880:2017  
       First  edition  
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
Synthetic syrups  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.160.2 0           DMS 880:2017
                First edition  
 
 
 
 
 
 
 
Synthetic syrups  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
                                                                               Tel:  +265 1 870 488  
                                                                              Fax:  +265 1 870 756  
                                                                          E-mail:  mbs@mbsmw.org  
                                                                      Web -site:  www.mbsmw.org  
 
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 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword ……………………………… …………………………………..………………………………………… … ii 
Technical committee …………………………………………………………………………………………………….. ii 
Notice ……………………………..……………………………………………………………………………… …….... ii 
Scope …………………………………… ………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions ..…………………………………… …………………………………………………………….  1 
Essential composition and quality factors …………………………………………………………………………….. 2 
Food additives………………………………………………………………………………………………………….... 2 
Contaminants …………………………………………………………………………………………………………….  2 
Hygiene ………………..………………………………………………………………………………….. ...................  3 
Packaging and l abelling ……………………..……………………………………………… ………………………….  3 
Sampling and m ethods of test ………… ……………………………………………………… ……………………..  3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 ii FOREWORD  
 
This draft Malawi standard  has been prepared by MBS/TC 11, the Technical Committee on  Alcoholic and 
non-alcoholic b everages  to provide requirements for synthetic syrups .   
 
In preparing this draft Malawi standard reference was made to  the following standard : 
 
Indian  Standard,  IS 4935:1968  (Reaffirmed in 1979) , Synthetic syrups  – Specification . 
 
Acknowledgement is made for the use of the above standard . 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was prepared by MBS/TC 11 , the Technical Committee on Alcoholic and non -
alcoholic b everages , and the following companies, organizations and institutions were represented:  
 
Castel Malawi Brew ery Limited;  
Chibuku Products Limited;  
Competition and Fair Trading  Commission;  
Consu mer Association of Malawi;  
Environmental Affairs De partment;  
Immortals Limi ted; 
Lilongwe Dairy ( 2001) Limited;  
Malawi Environment Protection A uthority;  
Malawi Revenue Authority;  
Malawi University of Business an d Appli ed Sciences;  
Ministry of Health;  
Ministry of Local Government;  
Ministry of Trade and Indus try; 
Rab Processors Limit ed; 
Shoprite Limit ed; 
Universal Industries Limited; and  
University of  Malawi.  
 
 
NOTICE  
 
This draft standard shall be reviewed every fi ve years, or earlier when ever it is necessary, in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being reviewed .1 
 DMS 880:2017 
DRAFT MALAWI STANDARD  
 
Synthetic syrups  – Specification  
 
 
1 SCOPE  
 
This draft Malawi  standard specifies the requirements and the methods of sampling  and test for synthetic  
(flavoured)  syrups .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this  
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to 
be a reference to the latest edition of that standard, parties to agreements based on this standard are 
encouraged to take steps to ensure the use o f the most recent edition of the standard s indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and foo d processing unit s – Code of hygienic conditions;  
 
MS 23: Processed fruits and vegetables  ̶  Methods of test ; 
 
MS 214 : Drinking water – Specification;  
 
MS 237: Food ad ditives – General standard;  
 
MS 302:  Contaminants and tox ins in foods – General standard;  
 
ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for the en umeration of 
coliforms – Colony -count technique;  
 
ISO 4833 -2: Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 2: Colony count at 30 °C by the surface plating ; 
 
ISO 6579:  Microbiology of food and animal feedin g stuffs – Horizontal method for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia coli – Most probable number technique; and  
 
ISO 215 27-1: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
yeasts and moulds – Part 1: Colony count technique in products with water activity greater than 0.95.  
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this draft standard , the following te rms and definitions shall apply;  
 
3.1 
extraneous matter  
includes inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and 
mud and organic matter s uch as chaff, straw and fruit matter, in sects or insects fragments, rodent hairs or 
any other foreign matter  
 
3.2 
potable water  
water complying with the requirements of MS 214   
2 
 3.3 
synthetic syrup  
clear and transparent beverage  composed of potable water and permitted  flavouring substance with suc rose, 
dextrose, invert sugar, liquid glucose either singly or in combination  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Preparation  
 
Synthetic syrups shall be prepared only from sucrose,  invert sugar, dextrose, liquid glucose, potable water, 
harmle ss herbs, dry fruits,  flower petals and essences. Synthetic syrups may also contain permitted 
colouring matt er and permitted preservatives . 
 
4.2 Requirements of the finished product  
 
4.2.1 Synthetic syrups shall be clear, transparent, of a uniform colour a nd shall possess a pleasant taste 
and flavour truly characteristic of the flavouring material used . 
 
4.2.2 Synthetic syrups shall be  free from scum, residue or suspended particles , extraneo us matter and 
objectionable taste. There shall be no crystallizat ion of sugar . 
 
4.2.3 The total soluble solids content in synthetic syrups sh all be not less than 65 % by weight.  
 
4.2.4 The acidity of synthetic syrup shall be in a range of 1.25 – 1.5 %.  
  
4.2.5 Microbiological limits  
 
Synthetic syrups  shall comply with lim its for micro -organisms specified in Table 1 . 
 
Table 1  ─ Microbiological limits for  synthetic syrups  
 
1 2 3 4 
S/N Characteristic  Limit (cfu)  Test methods  
1 Total aerobic count, per ml, max.  100 ISO 4833 -2 
2 Total coliforms, per 100 ml  Absent  ISO 4832  
3 E. coli,  per 100 ml  Absent  ISO 7251  
4 Yeast and mould  count, per ml, max.  10 ISO 21527 -1 
5 Salmonella spp . per 25 ml  Absent  ISO 6579  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, may be used and only within the limits 
specified.  
 
 
6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this draft standard shall comply  with the maximum levels of heavy metals and toxic 
substances prescribed in MS 302.  
 
6.2 Pesticide residues  
 
All the raw material s used in the production of synthetic syrups  shall comply with the maximum residue limits 
for pesticides as established by the  Codex Alimentarius Commission.  
 
  
3 
 7 HYGIENE  
 
The product  covered by the provisions of this draft standard shall be prepared and handled in accordance 
with the requirements set out in MS 21.   
 
 
8 PACKAGING  AND LABELLING  
 
8.1 Packaging   
 
Synthetic syrups  shall be packaged in suitable food grade containers. Synthetic syrups  shall be packaged for 
bulk delivery and storage in containers that sh all prevent contamination of the product and preserve its safety 
and quality.  
 
 
8.2 Labelling  
 
In addition to the requirements of MS 19, the following specific provisions shall apply:  
 
a) The name of the product shall be declared . The container of synthetic syrups will not bear any label 
which will Iead the consumer into beli eving that it is genuine fruit product. In addition , the label will have 
the word ‘SYNTHETIC' or ‘FLAVOURED’ distinctly and clearly displayed on it ; 
 
b) Name, physical locat ion and address of  the manufacturer, packager, distributor, importer, exporter or 
vend or of the product, whichever may apply, shall be declared ; 
 
c) Best before date ; 
 
d) Net weight of the contents in volume ; 
 
e) List of ingredients in descending order of proportion by mass;  
 
f) Date of manufacture ; 
 
g) Batch identification number/code;  and  
 
h) Country of o rigin. 
 
 
9 SAMPLING AND METHODS OF TEST  
 
Sampling and t esting of beer  shall be done in accordance with the pro cedures s tipulated in MS 23 . 
 
 
  
 
ICS 67.160.20            DMS 880:2017
               First edition  
 
 
 
 
 
 
THE MALAWI B UREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Trade and Industry .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body who se activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the a dvantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Qu ality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.