PHILIPPINE NATIONAL STANDARD  PNS/BAFS 8 2:20xx  
White  sugar - Specification   
 
Foreword  
The Philippine National Standard for the Specification of White  Sugar (PNS/BAFPS 
82:2010) was revised I n 2010 in order to aid  in boost ing the local sugar industry 
and ensure that the locally produced and traded sugars meet cur rent international 
standards for safety and quality. The Standard intended to provide specification of 
white  sugar intended for human consumption.  
In 2016, the Sugar R egulatory Administration (SRA) requested the assistance of the 
Bureau of Agriculture and Fisheries Standards  (BAFS) to lead the revision of 
PNS/BAFPS 8 2:2010 in order to update the laboratory procedures for  the analysis 
of sugar . 
A Technical Working Group (TWG) for the revision of the said standard was created 
through Special Order No.  239  Series of 2017 with representations from the 
Department of Agriculture (DA) namely BAFS and SRA and private sectors.  
This document was drafted in accordance with the edit orial rules of the BPS Directives,   
Part 3.  
This Standard cancels and repeals PNS/BAFPS 8 2:2010.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 8 2:20xx  
White  sugar - Specification   
 
1 Scope  
This standard applies  to white sugar (premium  grade, standard grade and plantation 
white sugar) intended for human consumption without further processing. It includes  
white  sugars sold directly to the final consumer and  used as ingredients  in foodstuffs.  
2 Normative references  
The titles of the standards publications referred to in this standard are listed on the 
inside back cover.  
 
3 Definitions  
For the purposes of this document, the follow ing terms and definitions apply:  
3.1 
white  sugar, premium grade  
purified and crystallised sucrose (saccharose) with a polarisation not less than 99.8oZ 
3.2 
white  sugar, standard grade  
purified a nd crystallised sucrose (saccharose) with a  polarisation  not less than  99.7oZ 
3.3 
plantation  or mill white sugar  (PMWS)  
purified and crystallized sucrose (saccharose) with a  polarization not less than 99.5oZ 
 
4 Essential composition and quality factor  
White sugar should conform with the following essential composition and quality 
factors as specified in Table 1.  
 Table 1 – Essential composition and quality factors  of white sugar  
 
Composition  and 
quali ty factors  White su gar  
PMWS  Premium grade  Standard  grade  
Polarization, oZ ≥ 99.8  ≥ 99.7  ≥ 99.5  
Conducti vity ash, % m/m ≤ 0.03  ≤ 0.06  ≤ 0.1 
Reducing sugar , % m/m ≤ 0.04  ≤ 0.08  ≤ 0.1 
Loss on drying , % m/m ≤ 0.04  ≤0.08  
 
 ≤0.1  
Color (ICUMSA units)  ≤ 50 ≤ 120  
 ≤150  
 
 
 
 
 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 8 2:20xx  
White  sugar - Specification   
 
5 Food additives  
Only  food  additive  listed below  may  be used and only  within  the limits  specified. 
Other additives from the Codex  General  Standard  for Food Additives (GSFA)  (Codex 
Stan 192 -1995 rev. 2016)  and/or B ureau of Food and Drugs (BFAD) , currently known 
as Food and Drug Administration (FDA) , Circular 2006 -016: Updated List of Food 
Additives approved li st may be used . 
Wherever possible levels shall be as  low as technologically  achievable.  
Table 2– Maximum per mitted level of sulphur dioxide  
Sugar  Maximum permitted level  
mg/kg  
White sugar, premium and standard grade  15 
Plantation or mill white sugar  20 
 
6 Contaminants  
 
6.1        Heavy metals  
White  sugar  shall  comply  with  the  maximum  limits  establi shed  by  the  Cod ex 
Alimentarius Commission.  
6.2        Pesticide residues  
White  sugar  shall  comply  with  those  maximum  residue  limits  establish ed by the 
Codex Ali mentarius Commission for this commodity.  
 
7 Hygiene  
It is recommended that the product covered by  the provisions  of this standard  be 
prepared and handled in ac cordance with the appropriate sections  of the 
Recommended International Code of Practice  – General Princip les of Food H ygiene 
(CAC/RCP  1-1969  Rev.  4-2003) and its equivalent PNS and other relevant Cod es of 
Hygienic Practi ces. Provisions of Department of Health (DOH ) Administrative Order 
No. 153 s. 2004: Revised Guidelines on Current Good Manufacturing Practi ces, Packing, 
Repac king, or Holding Food, in cluding Ins pection Checklist  for Sugar  Millers/Refiners  
should  apply.  
White sugar should comply with any microbiological crite ria establi shed in accordan ce 
with the Principles for the Establi shment and Application of Microbiological Criteria for 
Foods (CAC/GL 21 -1997  Rev. 2013 ) and  Food and Drug Administration (FDA) Circular 
2013 -010: Revised Guidelines for the Assessment  of Microbiologic al Quality  of 
Processed  Foods . 
 
 
 
 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 8 2:20xx  
White  sugar - Specification   
 
8 Labelling   
In addition to the p rovisions of  the General Standard for the Labelling of Pre - packaged 
Foods (CODEX S TAN 1 -1985, Rev 2010), provisions of Republic Act (RA) 7394: 
Consumer Act  of the Philippines , RA 10611: Food Safety Act of the Philippines , DOH AO 
No. 2014 -0030: Revised  Rules and  Regulation  Governing  the Labeling  of Prepackaged 
of Food Products Distribu ted in the Philippines and other existing FDA rules, 
regulations and resolutions, the following specific  provisions  shall  apply:  
8.1       The name of food  
White sugar must conform to the definition  given for that product in Section 3  of the 
standard.  
9 Packaging  
White sugar as produced shall be packed in new, clean and sound polypropylene bags 
lined with polyethylene film, or equivalent packaging or bulk containers. Containers 
should be of sufficient bursting strength and durability to ensure complete protection 
during transit and storage under normal conditions.  
 
10 Methods of analysis  
White sugar should be analyzed based on the following methods listed in Table 3.  
Table 3 – Methods  of analysis  for white sugar  
Composition  and  
quality factors  White su gar PMWS  
Polari zation  ICUMSA GS 2/3 -1(2011)  
Polarimetry  ICUMSA GS 2/3 -1(2011)  
Polarimetry  
 
ICUMSA GS 1/2/3/9 -1(2011)  
Polarimetry  
 Conducti vity ash 
 ICUMSA GS 2/3/9 -17(2011 ) 
Conductimetry  ICUMSA GS 2/3/9 -17 (2011 ) 
Conductimetry  
 
ICUMSA GS 1/3/4/7/8 -13 (1994)  
Conductimetry  
 Reducing sugar  
 ICUMSA GS 2/3/9 -5 (2011) 
Titrimetry  (Knight and Allen   EDTA 
Method)  ICUMSA GS 2/3/9 -5 (2011)  
Titrimetry (Knight and Allen EDTA 
Method)  
Loss  on drying  ICUMSA  GS 2/1/3/9 -15 (2007)  
Gravimetry  ICUMSA  GS 2/1/3/9 -15 (2007)  
Gravimetry  
Color (ICUMSA units)  
 ICUMSA GS 2/3 -10(2011)  
 ICUMSA GS 2/3-10(2011)  - 
Spectrophotometric Method  
 Sulfur  dioxide  ICUMSA GS 2/1/7/9 -33 (2011) –
Rosaniline Colorimetric Method  ICUMSA GS 2/1/7/9 -33 (2011) –
Rosaniline Colorimetric Method  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 8 2:20xx  
White Sugar  - Specification   
 
 References                                                                                  
The following referenced documents are ind ispen sable 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:  
Bureau of Agriculture and Fisheries Standards (BAFS). Philippine National Standard for
 White Sugar (PNS/BAFPS 82:2010 ICS 67.1 80.10).  
Codex  Alimentarius Commission. General  Standard  for Food Additives (GSFA)  (Codex Stan
 192 -1995 rev. 2016)  
Codex Alimentarius Commission. General  Standa rd for the Labelling  of Prepackaged
 Foods (Codex  Stan  1-1985,  Rev.  2010)  
Codex Alimentarius  Commission. Cod ex Standard for General Methods of  Analysis  and
 Sampling (Codex  Stan  234 -1999 Rev. 2016)  
 Codex Alimentarius Commission. Codex   Principles   for   Establi shment   and   Applica tion
 of Microbiological  Criteria  for Foods (CAC/GL   21-1997 Rev. 2013)  
Codex Alimentarius Commission. Codex  Standard  for Sugars (Codex  Stan  212 -1999,  Amd.
 1-2001)  
Codex Alimentarius Commission. Recommended Inte rnation al Code of Practice – General
 Principles of Food H ygiene (CAC/RCP 1 -1969 Rev. 4 -2003)  
Department of  Health (DOH) . 2014 . Administrative Order No. 2014 -0030 : Revised Rules
 and Regulation  Gov erning  the Labelling  of Prepacka ged of Food Products
 Distributed in the Phili ppines 
Department of Health (DOH).  2004. Administrative Order No. 153 s. 2004, Re vised
 Guid elines on Current Good Manufacturing, Packing,  Repacking  or Holding  Food 
Food and Drug Administration (FDA) . Bureau  Circular 2006 -016: Updated List of Food
 Additives  
Food an d Drug Administration (FDA). 2013. FDA Circular 2013 -010: Revised Guidelines
 for   the   Assessment of Microbiological  Quality  of Processed  Foods  
International Commission for  Uniform Methods of Sugar  Analy sis (ICUMSA) Methods  Book
 2005  and 2007  
Republic Act 7394. The Consu mer Act of the Philippines  
Republic Act 10611: The Food Safety Act of 2013