ICS 67.180.10 
 
Reference number  
DRS 65 -2: 2020  
© RSB 2020  
  
 RWANDA 
STANDARD  DRS 
65-2  
 
Second edition  
2020-mm-dd 
 Sugar confectionery — Specification  
Part 2: Caramel   
   
DRS 65 -2: 2020  
©RSB 2020  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
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ePortal: www.portal.rsb.gov.rw   DRS 65 -2: 2020  
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Ingredients  ................................ ................................ ................................ ................................ ............  2 
4.1.1  Essential  ingredients  ................................ ................................ ................................ ...........................  2 
4.1.2  Optional ingredients  ................................ ................................ ................................ ............................  2 
4.2 Gene ral requirements  ................................ ................................ ................................ .........................  3 
4.3 Specific requirements  ................................ ................................ ................................ .........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Heavy metals  ................................ ................................ ................................ ................................ ..........  3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  4 
9 Labelling  ................................ ................................ ................................ ................................ ................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  4 
Annex  A (normative)  Determination of protein  ................................ ................................ ..............................  5 
A.1 Apparatus  ................................ ................................ ................................ ................................ ...............  5 
A.1.1  A recommended apparatus, as assembled, is shown in Figure  1. ................................ ...................  5 
A.1.2  Kjeldahl flask, Capacity 500  ml ................................ ................................ ................................ ............  5 
A.2 Reagents  ................................ ................................ ................................ ................................ ................  5 
A.3 Procedure  ................................ ................................ ................................ ................................ ...............  5 
A.4 Calculation  ................................ ................................ ................................ ................................ .............  6 
 DRS 65 -2: 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 65-2 was prepared by Technical Committee RBS/TC 12, Sugars and sugar products . 
In the preparation of this standard, reference was made to the following standard:  
KS 05-319:1992,  Sugar  confectionary —Part 2: Caramel , Toffees  and Fudges.  
The assistance delivered from the above source is hereby acknowledged with thanks. DRS 65-2 consists of 
the following parts, under the general Sugar confectionary -: 
 Part 1: Part1: High Boiled  Sweets  
 Part 2: Caramel, toffees and  Fudge  
 Part 3: Chewing Gum and Bubble  Gum  
Committee membership  
The following organizations were represented on the Technical Committee on Sugars and sugar  products  
(RBS/TC 12) in the preparation of this standa rd. 
ADMA International Ltd  
Benya Co. Ltd  
Kabuye Sugar Works  
National Industrial Research and Development Agency (NIRDA ) 
Nyarutarama Business Incubation Center (NBIC)  
Res Populi  Ltd  
Rwanda Consumers'  Rights Protection Organization (ADECOR)  
University of R wanda, College  of Agriculture, Animal Sciences and Veterinary Medicine  (UR-CAVM ) DRS 65 -2: 2020  
v                ©RSB 2020  - All rights reserved  
 Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 65 -2: 2020  
1                ©RSB 2020  - All rights reserved  
 Sugar confectionery  — Specification  — Part 2: C aramel  
1 Scope   
This Draft Rwanda Standard specifies the requirements , sampling and test methods for caramel  intended for 
human consumption or to be used in food industry.  
2 Normative references  
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 
amend ments) applies.  
AOAC 952.13 , Arsenic in food. Silver diethyldithiocarbamate method  
AOAC 963.15, Official Method for determination of Fat in Cacao Products Soxhlet Extraction Method  
AOAC 977.10, Official Method for determination of Moisture in Cacao Products Karl Fischer Method  
AOAC 985.16, Official method, Tin in canned foods  
AOAC 999.10 , Official Method, Lead, Cadmium, Zinc, Copper, and Iron in Foods, Atomic Absorption 
Spectrophotometry after Microwave Digestion  
ISO 5809, Starches and derived produc ts — Determination of sulphated ash   
RS CAC/RCP 1, Code of practice — General principle for food hygiene  
RS EAS 38, General standard for the Labelling of pre -packaged foods  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 
5bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for t he enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp   
©RSB 2020  - All rights reserved                  2 
 3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
caramel  
complex blend of hard fat globules in varying size groupings surrounded by a high concentration of sugar 
solution with doctor syrups (glu cose) in which milk solids, not -fat are dispersed or d issolved. They are non-
grained  sugar confections  
4 Requirements  
4.1 Ingredients  
4.1.1  Essential  ingredients  
The following  essential ingredients shall be used  and shall comply with relevant standards:  
a) Milk products ;  
b) Confectioners hardened vegetable  fat; 
c) Sugar;  
d) Emulsif iers; and  
e) Salt. 
4.1.2  Optional  ingredients  
The following optional ingredients which  may be used, shall comply with relevant standards:  
a) glycerine ; 
b) sorbitol ; 
c) fondant ; 
d) creamed or whipped egg white in glucose  syrup ; 
e) ghee; 
f) gelatine ; DRS 65 -2: 2020  
3                ©RSB 2020  - All rights reserved  
 g) ammonium  bicarbonate ; 
h) butter; and  
i) vanillin . 
4.2 General r equirements  
Caramel  shall: 
a) be free from dirt, filth and extraneous  matter;  
b) not be  sticky;  
c) not be too  hard; and  
d) not be  grained.  
4.3 Specific requirements  
Caramel  shall comply with the requirements in Table 1 when tested in accordance with test methods specified 
therein.  
Table1 — Specific r equirements for caramel   
S/N Characteristic  Requirements  Test methods  
i.  Moisture content % by mass max.  10 AOAC 977.10  
ii.  Protein, % max.  2.5  Annex A  
iii.  Fat content, % min.  5 AOAC 963.15  
iv.  Ash Sulphated, percent by mass, max  0.8 ISO 5809  
5 Food additives  
Food additives which may be used shall comply with RS CODEX STAN 192.  
6 Heavy metals  
Heavy metals in caramel  shall not exceed maximum limits in ta ble 2.  
Table 2 — Heavy metal limits in caramel   
S/N Heavy metal  Maximum limit  Test method  
i.  Lead, mg/kg max.  0.5 AOAC 999.10   
©RSB 2020  - All rights reserved                  4 
 ii.  Arsenic, mg/kg max.  1.0 AOAC 952.13  
iii.  Tin, mg/kg max.  50 
250 (when packaged in tin 
cans)  AOAC 986.15  
7 Hygiene  
7.1 Caramel shall be produced, handled  and distributed in accordance with  RS CAC/RCP 1.  
7.2 Caramel s hall not exceed microbiological limits in Table 3 when tested in accordance with test methods 
specified therein.  
Table 3 — Microbiological limits in Caramel  
S/N Microorganism  Maximum limits  Test methods  
i.  Coliforms, cfu/g  <10 RS ISO 4832  
ii.  Salmonella spp  per 25g  Absent  RS ISO 6579 -1 
iii.  Staphylococcus aureus, cfu/g  Absent  RS ISO 6888 -3 
iv.  Yeast and moulds cfu/g max.  <10 RS ISO 21527 -2 
 
8 Packaging  
Caramel s hall be pack aged in food grade pa ckaging materials that ensures the integrity and safety of the 
products.  In case of printed packaging material, the printing ink shall not come into direct contact with the 
product.  
9 Labelling  
In addition to the requirements of R S EAS 38, the following shall be legibly and indelibly marked:  
a) name of the product as “caramel”  
b) country of origin ; 
c) expiry date ; and  
d) list of ingredients.  
10 Sampling  
Sampling shall be done in accordance with CAC/GL 50.  DRS 65 -2: 2020  
5                ©RSB 2020  - All rights reserved  
 Annex  A 
(normative)  
 
Determination of protein  
A.1 Apparatus  
A.1.1  A recommended apparatus, as assembled, is shown in Figure  1. 
Description, the assembly consists of a round bottom flask A of 1 000 ml capacity fitted with a rubber stopper 
through which passes one end of the connecting bulb tube B. The other end  of the bulb B is connected to the 
condenser C which is attached, by means of rubber tube, to a dip tube D which dips into a known quantity of 
standard sulphuric acid contained in a beaker E of 250 ml capacity.  
A.1.2  Kjeldahl flask, Capacity 500  ml 
A.2 Reagents  
A.2.1  Anhydrous sodium sulphate  
A.2.2 Copper  sulphate  
A.2.3 Concentrated sulphuric acid, Sp. gr.  1.84.  
A.2.4 Sodium hydroxide solution: dissolve about 225g of sodium hydroxide in 500 Ml of water . 
A.2.5 Standard sulphuric acid, 0.1  N 
A.2.6 Methyl red indica tor solution: dissolve 1g of methyl red in 200 ml of rectified spirit (95%  v/v). 
A.2.7 Standard sodium hydroxide solution,  0.1N  
A.3 Procedure  
A.3.1  Transfer carefully about 1g to 2g of the material, accurately weighed, to the Kjeldahlflask, taking 
precaution t o see that particles of the material do not stick on to the neck of the flask. Add about 10 g of 
anhydrous sodium sulphate, about 0.2g to 0.3g of copper sulphate and 20 ml of concentrated sulphuric acid. 
Place the flask in an inclined position. Heat below the boiling point of the acid until frothing ceases. Increase 
heat until the acid boils vigorously and digests for 30 min after the mixture becomes clear and pale green or 
colourless.  Cool the contents  of the flask.  Transfer  quantitatively  to the round  bottom  flask with water,  the total 
quantity of water used being about 200 ml. Add with shaking a few pieces of pumice stone to prevent 
bumping. Add about 50 ml of the sodium hydroxide solution (which is sufficient to make the solution alkaline) 
carefully a long the side of the flask so that it does not mix at once with the acid solution but forms a layer 
below the acid layer. Assemble the apparatus as shown on Figure 1 taking care that the dip tube extends 
below the surface of the standard sulphuric acid con tained in the beaker. Mix the contents of the flask by  
©RSB 2020  - All rights reserved                  6 
 shaking and distil until all ammonia has passed over into the standard sulphuric acid. Shut off the burner and 
immediately detach the flask from the condenser. Rinse the condenser thoroughly with water  into the beaker. 
Wash  the dip tube carefully  so that all traces  of the condensate  are transferred  to the beaker.  When  all the 
A.3.2 washings have been drained into the beaker, add two drops or three drops of methyl red indictor and 
titrate with the standard sodium hydroxide solution.  
A.3.3 Carry out a blank determination using all reagents in the same quantities but without the material to be 
tested.  
A.4 Calculation  
Total protein (N x 6.25), per cent by weight  =8.75(B−A)
W 
 
Where;  
B = the volume, in milliliters, of the standard sodium hydroxide solution used to neutralize the acid in the blank 
determination;  
A = the volume, in milliliters, of the standard sodium hydroxide solution used to neutralize the excess acid in 
the test with the material;  
N = t he normality of the standard sodium hydroxide solution; and W= the weight, in g, of the material taken for 
the test.  
 DRS 65 -2: 2020  
7                ©RSB 2020  - All rights reserved  
 Bibliography  
[1] RS 65 -2: 2013 Sugar confectionery —Requirements Part 2: Caramel , toffees and fudges  
 DRS 65 -2: 2020  
 
Price based on  22 pages  
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