1Australia New Zealand Food Standards Code - Standard 2.8.1 - Sugars

Standard 2.8.1

Sugars

Purpose

This Standard provides specific definitions for sugar and related products. The Standard also sets a compositional requirement for white sugar.

Honey is standardised in Standard 2.8.2 and is not covered by this Standard. Standard 1.3.1 regulates intense sweeteners.

Table of Provisions

1 Interpretation

2 Reference to ‘sugar’

3 Composition of white sugar

Clauses

1 Interpretation

In this Code –

icing means a mixture of sugar and other foods for use as a coating and includes frosting, plastic icing and icing gel.

sugars means –

  (a) hexose monosaccharides and disaccharides, including dextrose, fructose, sucrose and lactose; or
  (b) starch hydrolysate; or
  (c) glucose syrups, maltodextrin and similar products; or
  (d) products derived at a sugar refinery, including brown sugar and molasses; or
  (e) icing sugar; or
  (f) invert sugar; or
  (g) fruit sugar syrup;

derived from any source, but does not include –

  (h) malt or malt extracts; or
  (i) sorbitol, mannitol, glycerol, xylitol, polydextrose, isomalt, maltitol, maltitol syrup or lactitol.

white sugar means purified crystallised sucrose.

2 Reference to ‘sugar’

A reference to ‘sugar’ elsewhere in this Code is, unless otherwise expressly stated, a reference to –

(a) white sugar; or
(b) caster sugar; or
(c) icing sugar; or
(d) loaf sugar; or
(e) coffee sugar; or
(f) raw sugar.

Note: Editorial note:

Note: See Standard 1.2.4 – Labelling of Ingredients for requirements for labelling of ‘sugars’ as an ingredient.

3 Composition of white sugar

White sugar must have no less than 99.7% sucrose content, calculated on a dry basis.