DRAFT UGANDA STANDARD  
  DUS 365  
Second  Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 365: 2018 
© UNBS 2018  
  
Powdered (icing) sugar — Specification  
 DUS 365: 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  
© UNBS 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 
permissio n 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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 365:2018  
© UNBS 2018  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Quality Factors  ................................ ................................ ................................ ................................ ...... 2 
4.1 General quality requirements  ................................ ................................ ................................ ...............  2 
4.2 Physical and chemical characteristics ................................ ................................ ................................  2 
5 Food Additives  ................................ ................................ ................................ ................................ ....... 3 
6 Contaminants  ................................ ................................ ................................ ................................ .........  3 
6.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  3 
6.2 Pesticide Residues  ................................ ................................ ................................ ................................  3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
7.2 Specific requirements  ................................ ................................ ................................ ...........................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  5 
10.1  Method of Analysis  ................................ ................................ ................................ ................................  5 
10.2  Preparation of Test Samples  ................................ ................................ ................................ ................  5 
10.3  Determination of Polarization  ................................ ................................ ................................ ..............  5 
10.4  Determination of Invert Sugar content  ................................ ................................ ................................  5 
10.5  Determination of Conductivity Ash  ................................ ................................ ................................ ..... 5 
10.6  Determin ation of Loss on Drying  ................................ ................................ ................................ .........  5 
10.7  Determination of Colour  ................................ ................................ ................................ .......................  6 
10.8  Determination of Sulphur dioxide  ................................ ................................ ................................ ........  6 
10.9  Determination of Arsenic  ................................ ................................ ................................ ......................  6 
10.10  Determination of Copper  ................................ ................................ ................................ ......................  6 
10.11  Determination of Lead ................................ ................................ ................................ ...........................  6 
10.12  Determination of Pesticide Residues  ................................ ................................ ................................ .. 6 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 
 DUS 365: 2018  
iv © UNBS 2018  – All rights reserved  
 Foreword  
Uganda National Bureau of S tandards (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 Organisatio n 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 key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uga nda 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 N ational Standards Council.  
The committee responsible for this document Technical Committee UNBS/TC 2, [Food and Agriculture], 
Subcommittee SC 11, [Sugar, edible starches and related confectionery products].  
This second edition cancels and replaces the  first edition ( US 365:2002 ), which has been technically revised.  
 
  DRAFT UGANDA STANDARD  DUS 365: 2018 
 
© UNBS  2018 – All rights reserved  1 
 Powdered (icing) sugar — Specification  
1 Scope   
This Draft Uganda Standard specifies, requirements, method of test and sampling for white powdered (icing) 
sugar intended for use in toppings, icings and other sugar content bakery products.  
2 Normative references  
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edit ion cited applies. For undated  
AOAC Official Method 967.26  Salmonella in Processed Foods Detection  
ICUMSA Method GS 2/3 -1,The Braunschweig Method for the Polarisation of White Sugar by Polarimetry  
ICUMSA Method GS 2/9 -6, The Determination of Reducing Suga rs in White Sugar by Modified Ofner Method  
ICUMSA Method GS 2/1/3/9 -15, The Determination of Sugar Moisture by Loss on Drying  
ICUMSA Method GS 2/3 -10, The Determination of White Sugar Solution Colour  
ICUMSA Method GS 2/3 -17, The Determination of Conductivi ty Ash in Refined Sugar Products  
ICUMSA Method GS 2/3/9 -5, The Determination of Reducing Sugars in Purified Sugars by the Knight and 
Allen EDTA Method  
ICUMSA Method GS 2/3/9 -19, The Determination of Insoluble Matter in White Sugar by Membrane Filtration  
US 28, Code of practice for hygiene in the food and drink manufacturing industry  
US 45 , General standard for food additives  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US CAC/GL 50 , General guidelines on sampling  
US EAS 5 , Refined white sugar — Specification  
US EAS 38 , Labelling of pre -packaged foods — General requirements  
US ISO 2447 , Fruit and vegetable Products — Determination of tin content  
US ISO 6633 , Fruit and vegetables products — Determination of lead content – Flam eless atomic absorption 
spectrometric method  
US ISO 6634 , Fruit, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method   
2 © UNBS 2018  – All rights reserved  
 US ISO 6637 , Fruits, vegetables and derived products — Determinati on of mercury content — Flameless 
atomic absorption method  
US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique  for low 
numbers  
US 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  
US ISO 4833 -1, Microbio logy of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 °C by the pour plate technique  
US ISO 4831 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration o f coliforms — Most probable number technique  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
Powdered (icing) sugar  
finely pulverised refined white sugar with or without the addition of an anticak ing agent  
4 Quality Facto rs 
4.1 General quality requirements  
Powdered (icing) sugar shall be;  
a) Processed from refined white sugar that conforms with US EAS 5 
b) micro -crystalline free -flowing  powder;  
c) white in colour;  
d) free from dirt or other extraneous matte r; and   
e)  free from foreign odour and taste  
4.2 Physical and chemical characteristics   
The product shall conform to the requirements in Table 1. 
Table 1— Physical and chemical characteristics for powdered (Icing) sugar  
S/N Composition and quality factor  Limit Test methods  
i) Polarisation, ⁰Z, min.  99.7 ICUMSA Method GS 2/3 -1 
ii) Invert Sugar content, % by mass, max.  0.04 ICUMSA Method GS 2/3/9 -5 
ICUMSA Method GS 2/9 -6 
iii) Starch content, % by mass, max.  5 ICUMSA Method GS 2/9 -6, 
iv) Conductivity ash, % by mass, max.  0.04 ICUMSA Method G S 2/3 -17 DUS 365: 2018 
© UNBS 2018  – All rights reserved  3 
 v) Loss on drying, (3 hours at 105 ⁰C), %, by mass, max.  0.05 ICUMSA Method GS 2/1/3/9 -15 
Vi) Colour (ICUMSA units), max.  60 ICUMSA Method GS 2/3 -10 
vii) Impurity undissolved in water, mg/kg, max.  30 ICUMSA Method GS 2/3 -19 
 
5 Food Additives  
5.1  The additives used shall be in accordance with US 45, The maximum permitted sulphur dioxide level 
shall be 15 mg/kg.  
5.2 Anticaking agents  
The following anticaking agents are permitted for use in powdered white (Icing) sugar to a maximum level of 
1.5% by m/m), singly or in combination, provided that starch is not present:   
a) calcium phosphate, tribasic  
b) magnesium carbonate  
c) magnesium stearate  
d) silicon dioxide, amorphous (dehydrated silica gel)  
e) calcium silicate  
f) magnesium trisilicate  
g) sodium calcium al uminosilicate  
6 Contaminants  
6.1 Heavy metals  
The maximum permitted levels for heavy metals are set out below  as in Table 2: 
Table 2 — Maximum levels of the heavy metal limits  
S/N Heavy metal  Limit (maximum)  Test methods  
i) Arsenic (As)  1 mg/kg  US IS O 6634  
ii) Copper (Cu)  2 mg/kg  US ISO 2447  
iii) Lead (Pb)  0.5 mg/kg  US ISO 6633  
iv) Mercury (Hg)  0.05 mg/kg  US ISO 6637  
 
6.2 Pesticide Residues  
The product shall comply with those maximum residue limits established by the FAO/WHO Codex Committee 
on Pesticide Residues.   
4 © UNBS 2018  – All rights reserved  
 7 Hygiene  
The product covered by the provisions of this standard shall be prepared in accordance with the appropriate 
sections of US 28.  
7.2 Specific requirements  
The product shall conform to the microbiological limits in Table 3.  
Table 3 — Maximum microbial levels in powdered (icing ) sugar  
S/N Microbiological parameter  Limit  Test Methods  
i) Total Plate Count (mesophilic ), CFU/ g, max.  103 US ISO 4833 -1 
vi) Yeast and moulds, CFU/ g, max . 50 US ISO 21527 -2 
vii) Total colif orm, MPN/ g <1 US ISO 483 1 
viii) Salmonella, per g  negative  AOAC 967:26  
v) Staphylococcus aureus , per g absent  US ISO 6888 -1 
 
8 Packaging   
The packaging material used shall be new, clean and shall protect the powdered icing sugar from 
contamination and wetting. The packing material shall be food grade and comply with US 1659:2017 .  
9 Labelling  
In addition to the relevant sections of the Uganda Standard Specification for the lab elling of pre -packaged 
Foods US EAS 38,  the following specific provisions shall apply: - 
a) The name of the product ‘’powdered (icing) sugar ’’  
b) List of ingredients  
c) Net contents: The net contents shall be declared by weight in metric units (' system  international')  
d) Name and Address  of the manufacturer, packer, distributor, importer, exporter or vendor of the 
product shall be declared.  
e) Country of Origin  
f) Lot /batch identification;  
g) Shelf life: best before/use by date;  
h) Statement ‘Food for Human Consumption’ shall appear on the package;  
i) Storage conditions as “Store in a cool dry place away from conta minants ’’ 
j) Instructions on disposal of used package;  
k) Each container may also be marked with a Certification Mark  
l) Packing date.  DUS 365: 2018 
© UNBS 2018  – All rights reserved  5 
 m) Instruction for use  
n) Declaration the u se of Sulphur dioxide  
10 Sampling  
Sampling shall be carried out in accordance with US CAC/GL  50. 
10.1 Method of Analysis   
From a given lot a sample of packages shall be randomly selected as per Table 4 . 
Table 4  — Given lots of sampl es per  the number of selected packages  
Table 1 Lot Size  Number of Packages to be selected  
Up to 100 4 
101 to 500  5 
501 to 1000  7 
1001 to above  10 
 
10.2 Preparation of Test Samples  
The contents of the packages selected as per  10.2 shall be thoroughly mixed, and by a process of quartering 
the sample shall be reduced to about 500 g for testing.  
The test sample shall  be immediately transferred to a tightly closed, moisture proof container for testing 
purpose.  
10.3 Determination of Polarization  
According to the ICUMSA method (ICUMSA methods of Sugar Analysis, 1979, p23 and p182). Results shall 
be expressed in degrees  Sugar, oZ.  
10.4 Determination of Invert Sugar content  
 According to the Berlin Institute method (ICUMSA methods of Sugar Analysis, 1979, p55) Results shall be 
expressed as % m/m invert sugar.  
10.5 Determination of Conductivity Ash  
According to the Cod ex Alimentarius Methods of Analysis for sugars, CAC/RMS - 1969 or according to the 
official conductivity ash determination method (ICUMSA Methods of Sugar Analysis, 1979, p85). Results shall 
be expressed as % m/m Conductivity Ash.  
10.6 Determination of Lo ss on Drying  
According to the Method of the British National Committee of ICUMSA is applicable to white sugar (ICUMSA 
methods of sugar analysis, 1979, p113).  Results shall be expressed as % m/m loss on drying.   
6 © UNBS 2018  – All rights reserved  
 10.7 Determination of Colour  
 The visual a ppearance of plantation (mill) sugar shall be determined according to the Codex Alimentarius 
methods of Analysis for sugars, CAC/RM 6 or according to the ICUMSA method (ICUMSA Methods of Sugar 
Analysis 1979, p125) or by the photoelectric reflectant method and shall meet requirements of Clause 4.5  
10.8 Determination of Sulphur dioxide  
 According to the method of Carruthers, Heaney and Oldfield which is based on the calorimetric determination 
of SO2 and is applicable to white sugars (ICUMSA Methods of Sugar  Analysis 1979, p98).  Results shall be 
expressed as Mg, SO 2/kg.  
10.9 Determination of Arsenic  
 According to the calorimetric (silver diethyldithiocarbamate) method of the Association of Official Analytical 
Chemists, Official Methods - AOAC, 1990 952.13 or According to the ICUMSA method (ICUMSA methods  of 
Sugar Analysis 1979, p100).  Results shall be expressed as mg, Arsenic/kg.  
10.10 Determination of Copper  
According to AOAC (1990) 971.20 or the ICUMSA method (ICUMSA methods of Sugar Ana lysis 1979, p90) . 
Results shall be expressed as mg, copper/kg.  
10.11 Determination of Lea d 
According to the ICUMSA 'wet ashing' method (ICUMSA methods  of Sugar Analysis, 1979, p91).  Results shall 
be expressed as mg lead/kg.  
10.12 Determination of Pesticide Residues  
The pesticide residues shall be determined according to AOAC methods of analysis for pesticides. (970.52, 
985.22, and 970.53 of 1990).  
 
 DUS 365: 2018 
© UNBS 2018  – All rights reserved  7 
 Bibliography  
[1] CODEX STAN 212: 1999, Codex standards for sugars.  
[2] KS 05 –38:1977 (Second revision 1986) Kenya standa rds specification for white sugar  
[3] US 365:2002 Specification for powdered (icing) sugar  
 
 
 DUS 365: 201 8 
© UNBS  2018 – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the fig ure 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 a nd in conjunction 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 accor dance with the 
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 th e Director, Uganda 
National Bureau of Standards.  
 
 DUS 365: 201 8   
 
ICS 67.180.10  
Price based on nn pages  
© UNBS 2018– All rights reserved