T.C.
TARIM ve KÖYÝÞLERÝ BAKANLIÐI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Sugar
Authorization Law: Turkish Food Codex Regulation
The Official Gazette: 21.10.1999-23863
Communication No : 99/10
Communiqué on the Amendment of the Turkish Food Codex Communiqué on Sugar
The Official Gazette: 22.04.2002-24734
Communiqué on the Amendment of the Communiqué on Sugar
The Official Gazette: 28.02.2003-25034
Objective
Article 1 – The objective of this Communiqué is to determine the specification of sugar in order to provide production, preparation, processing, conservation, storage, transportation and marketing of sugar under proper technical and hygienic conditions.
Scope
Article 2 – This Communiqué covers white sugar, semi-white sugar, refined sugar, sugar solution, invert sugar solution, invert sugar syrup, glucose syrup, dried glucose syrup, anhydrous dextrose, dextrose monohydrate, dextrose powder, powdered sugar, brown sugar, lactose, fructose and raw cane sugar.
Legal basis
Article 3 - This Communiqué has been prepared in accordance with “Turkish Food Codex Regulation”, published in Official Gazette dated 16/11/1997 and reiterated No. 23172.
Definitions
Article 4 - In this Communiqué,
a) White sugar means purified and crystallised sucrose with a minimum polarisation of 99.7°;
b) Semi-white sugar means purified and crystallised sucrose with a minimum polarisation of 99.5°;
c) Refined sugar means white sugar with a maximum conductivity ash of 0.0108%;
d) Sugar solution means aqueous solution of sucrose;
e) Invert sugar solution means partially reduced aqueous sucrose solution by hydrolysis method;
f) Invert sugar syrup means aqueous sucrose solution which has been partially reduced by hydrolysis and in which invert sugar amount is more than 50% by weight of dry matter;
g) Glucose syrup means saccharide concentrates obtained from starch and/or inulin with starch and/or dextrose equivalent amount is minimum 20% m/m by weight of dry matter;
h) Dried glucose syrup means the glucose syrup in which the amount of dry matter has been concentrated to at least 93% m/m by partial dehydration;
ý) Anhydrous dextrose means purified D-glucose which does not contain any crystal water;
i) Dextrose monohydrate means purified D-glucose which contains 1 molecule of crystal water;
j) Dextrose powder means the product obtained by finely pulverised anhydrous dextrose or dextrose monohydrate or the mixture of them whether agglomeration inhibitors are added or not;
k) Powdered sugar means finely pulverized white sugar whether agglomeration inhibitors are added or not.
l) Brown sugar means fine grain sugar of brown colour tones, with total sucrose and inverted sugar amount is at least 88% m/m and which includes moisture;
m) Lactose means the milk component which is in anhydrous form or inwhich contains 1 molecule of crystal water, or a mixture of the two forms, and which is obtained from cheese juice or milk, and which contains at least 99% m/m anhydrous lactose;
n) Fructose means purified and crystallised D-fructose with glucose content maximum 0.5% m/m and fructose content minimum 98% m/m;
o) Raw cane sugar means purified and crystallised sucrose, obtained from partly purified cane sugar syrup and partly containing molasses.
Product Specifications
Article 5 – The specifications of the products within the scope of this Communiqué shall be in compliance with ANNEX 1 of this Communiqué.
Additives
Article 6 – The additives used in products covered within the scope of this Communiqué must be in compliance with ANNEX 1 of this Communiqué and 2nd section of the “Turkish Food Codex Regulation”.
Contaminants
Article 7 –
The amounts of contaminants in products within the scope of this Communiqué shall be in compliance with 4th section of the “Turkish Food Codex Regulation”.Pesticides residues
Article 8 – The amounts of pesticides in products covered within the scope of this Communiqué must be in compliance with 5th section of the “Turkish Food Codex Regulation”.
Hygiene
Article 9 – The products covered within the scope of this Communiqué mustl be produced according to the general provisions specified in 5th section of “Turkish Food Codex Regulation”.
Packaging, labelling and marking
Article 10 – Rules related to packaging, labelling and marking of the products covered within the scope of this Communiqué are as follows:
a) In packaging of sugar, the packaging materials specified in 9th section of the on Turkish Food Codex Regulation must be used.
b) On the label, the following particulars must be specified in addition to Part 9 of the
Turkish Food Codex Regulation:
- Name of the dextrose powder should specify the type of dextrose it is obtained from;
- In case the glucose syrup contains more than 5% fructose, the label should bear an expression specifying this;
- When starch is used in the production of powdered sugar or dextrose powder, the existence of starch and its maximum quality should be clearly visible on the label;
- The labels of sugar solution, invert sugar solution and invert sugar syrup should bear the amount of dry matter and amount of invert sugar;
- In case of the existence of crystals in invert sugar syrup, the label should bear the expression crystallised invert sugar.
Transportation and storage
Article 11 – Transportation and storage of the products covered in this Communiqué must be in compliance with the provisions specified in 10th section of the Turkish Food Codex Regulation.
Sampling and methods of analysis
Article 12 – Sampling of the products covered in this Communiqué from the production line and storage room must be in compliance with the provisions specified in 11th section of the Turkish Food Codex Regulation, and samples must be analysed according to internationally accepted methods.
Registration and Inspection
Article 13 – Establishments producing and selling the products within the scope of this Communiqué are obliged to obey the provisions of this Communiqué during registration and autorization, importation, control and inspection. These establishments that do not obey the provisions are subject to legal procedure according to Decree in the power of law No. 560, dated 24/6/1995 on Production, Consumption and Control of Food.
Inspection
Article 14 – Implementation of the provisions of this Communiqué is inspected by the Ministry of Agriculture and Rural Affairs and Ministry of Health, pursuant to tha Decree in the power of law No. 560, of 24/6/1995.
Repealed legislation
Article 15 – With this Communiqué, the obligatory implementation of the White Sugar Standard TS 861 and the Communiqué FKS-89/21-21, published in the Official gazette No. 20188, dated 7/6/1989 have been repealed.
Provisional Article 1 – Presently active establishments producing and selling the products within the scope of this Communiqué are obliged to obey with the provisions of this Communiqué, within 1 year. These establishments and selling places that do not make the necessary arrangements within this time period are not allowed to operate and are subject to legal procedure according to Decree in the power of law No. 560.
Enforcement
Article 16 – This Communiqué enters into force on the date of publication.
Execution
Article 17 - This Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
ANNEX 1
PRODUCT SPECIFICATIONS
1- White sugar
| Polarisation (Z) | ³ 99.7 | |
| Conductivity ash (% m/m) | £ 0.04 | |
| Invert sugar content (% m/m) | £ 0.04 | |
| Loss on drying (% m/m) | £ 0.1 | |
| Type of colour (Braunschweig point) | £ 12 |
2- Semi-white sugar
| Polarisation (Z) | ³ 99.5 | |
| Invert sugar content (% m/m) | £ 0.1 | |
| Loss on drying (% m/m) | £ 0.1 |
3- Refined sugar
| Polarisation (Z) | ³ 99.7 | |
| Conductivity ash (% m/m) | £ 0.0108 | |
| Invert sugar content (% m/m) | £ 0.04 | |
| Loss on drying (% m/m) | £ 0.1 | |
| Type of colour (Braunschweig point) | £ 4* | |
| Ash points | £ 6** | |
| Solution colour points | £ 3*** | |
| Total points | £ 8 |
*Colour point 0.5 is considered as 1 point.
** Conductivity ash content 0.0018% is considered as 1 point.
***7.5 IU420 unit is considered as 1 point.
4- Sugar solution
| Dry matter (% m/m) | ³ 62 | |
| Invert sugar content (% m/m in dry matter) | £ 3 | |
| Conductivity ash (% m/m in dry matter) | £ 0.1 | |
| The colour in solution (IU420 units) | £ 45 |
5- Invert sugar solution
| Dry matter (% m/m) | ³ 62 | |
| Invert sugar content (% m/m in dry matter) | £ 50 - > 3 | |
| Conductivity ash (% m/m in dry matter) | £ 0.4 |
6- Invert sugar syrup
| Dry matter (% m/m) | ³ 62 | |
| Invert sugar content (% m/m in dry matter) | £ 50 | |
| Conductivity ash (% m/m in dry matter) | £ 0.4 |
7- Glucose syrup
| Dry matter (% m/m) | ³ 70 | |
| Dextrose equivalent (D-glucose, % m/m in dry matter) | ³ 20 | |
| Sulphated ash (% m/m in dry matter) | £ 1 |
8- Dried glucose syrup
| Dry matter (% m/m) | ³ 93 | |
| Dextrose equivalent (D-glucose, % m/m in dry matter) | ³ 20 | |
| Sulphated ash (% m/m in dry matter) | £ 1 |
9- Anhydrous dextrose
| Dry matter (% m/m) | ³ 98 | |
| Dextrose equivalent (D-glucose, % m/m in dry matter) | ³ 99.5 | |
| Sulphated ash (% m/m in dry matter) | £ 0.25 |
10- Dextrose monohydrate
| Dry matter (% m/m) | ³ 90 | |
| Dextrose equivalent (D-glucose, % m/m in dry matter) | ³ 99.5 | |
| Sulphated ash (% m/m in dry matter) | £ 0.25 |
11- Dextrose powder
| Dextrose equivalent | ³ 99.5* | |
| Sulphated ash (% m/m in dry matter) | £ 0.25* | |
| Dry matter (in those produced from anhydrous dextrose) | ³ 98* | |
| Dry matter (in those produced from dextrose monohydrate) | ³ 90.0* | |
| Starch content (when another agglomeration inhibitor is not used, in % m/m) | £ 5.0 |
*Before agglomeration inhibitors are added.
12- Powdered sugar
| Polarisation (Z) | ³99.7* | |
| Conductivity ash (% m/m) | £0.04* | |
| Invert sugar content (% m/m) | £0.04* | |
| Loss on drying (% m/m) | £0.1* | |
| Starch content (when another agglomeration inhibitor is not used, in % m/m) | £5.0 | |
| Colour (IU420 units) | £60 |
*Before agglomeration inhibitors are added.
13- Brown sugar
Sulphated ash (% m/m in dry matter) |
£3.50 |
Invert sugar content (% m/m) |
£12.0 |
Sucrose + Invert sugar content (% m/m, as sucrose) |
³ 88.0 |
Loss on drying (% m/m) |
£ 4.5 |
14- Lactose
Sulphated ash (% m/m in dry matter) |
£ 0.3 |
Loss on drying (% m/m) |
£ 6.0 |
pH (20°C) |
4.5 – 7.0 |
Official Gazette: 22 April 2002- No. 24734
Communiqué on the Amendment
of the Turkish Food Codex Communiqué on Sugar
(Communiqué no: 2002/33)
Article 1- Article 2 of the “Turkish Food Codex Communiqué on Sugar” published in the Official Journal dated 21/10/1999 and numbered 23863, has been amended as below.
“This Communiqué covers white sugar, semi-white sugar, refined sugar, sugar solution, invert sugar solution, glucose syrup, dried glucose syrup, anhydrous dextrose, dextrose monohydrate, powder dextrose, powder sugar, brown sugar, lactose, fructose and raw cane sugar. It does not cover confectionary and sugars with large masses.”
Article 2- Sub-paragraphs (e), (h), (ý), (i) and (o) of Article 4 of the same Communiqué have been amended as follows and sub-paragraph (p) has been added to the end.
“e) Invert sugar solution; means aqueous sucrose solution, which is partially reduced by the hydrolysis method and whose invert sugar part is more,”
“h) Dried glucose syrup; meansglucose syrup whose dry matter amount has been raised at least 93% in terms of weight by partially removing the glucose syrup water,
ý) Anhydrous dextrose; Refined and crystallized D-glucose which does not contain crystal water,
i) Dextrose monohydrate; Refined and crystallized D-glucose which contain 1 molecule of crystal water,”
“o) Raw cane sugar; partially refined and crystallized sucrose which is covered by a thin molasses layer and obtained from the cane sugar syrup,
ö) White sugar means; sugar solution whose white solution color do not exceed 25 ICUMSA unit,
Invert sugar solution and invert sugar syrup whose solution color do not exceed 25 ICUMSA unit and ash content do not exceed 0,1%,”
Article 3- Paragraph 1 of Article 5 of the same Communiqué has been amended as below and sub-paragraphs (a), (b), (c) and (d) have been added.
“The specifications of the products within the scope of this Communiqué should be in compliance with the ANNEX-1 of this Communiqué. In addition to these, they should also carry the below properties:
a) The products stated in this Communiqué, only if they are used for the production of foodstuffs in which usage of colourings is permitted, may contain colorings at amount of that is permitted for that foodstuff.
b) Bluing process cannot be applied in the production of the products stated in this Communiqué.
c) Maximum permitted sulfur dioxide content in the final product for the Raw Cane Sugar is 20 mg/kg.
d) Glucose syrup and dried glucose syrup whose sulfur dioxide content is more than 20 mg/kg., must not be sold in retail.”
Article 4- Article 10 of the same Communiqué has been amended as below.
“The rules for packaging, labeling and marking of the products within the scope of this Communiqué are as below:
a) For the packaging of sugar, packaging materials stated in the Turkish Food Codex, Packaging and Labeling-Marking section of Turkish Food Codex Regulation can be used.
b) On the label, in addition to the Packaging and Labeling-Marking Section of the Turkish Food Codex;
b1) Name of the powder dextrose should state from which type of dextrose it is obtained from.
b2) In case the glucose syrup contains fructose more than 5%, the label should bear an expression specifying this
b3) When starch is used in the production of powder sugar or powder dextrose, its existence and maximum quantity should be clearly visible on the label.
b4) Dry matter and invert sugar quantity should be present on the label of the sugar solution, invert sugar solution and invert sugar syrup.
b5) In case of the existence of crystals in the invert sugar syrup, the label should bear the expression “crystallized invert sugar”.
b6) For the retail sale of the dextrose monohydrate and anhydrous dextrose, stating the “monohydrate” and “anhydrous” terms on the label is not obligatory.
b7) Except the products whose net weight are lower than 50g, showing the net weight of the products on the package, box or label is obligatory.
b8) Total net weight of the package which contain two or more products that are less than 50 gram and whose net weight is more than 50 gram, should be stated on the outer package label. In addition to this, in case the anhydrous dextrose, dextrose monohydrate, semi white, white and refined sugar are offered for sale as small packages or bags, net weight statement for these sugars can change place with minimum net weights of mentioned packages.
b9) If sugars stated in this Communiqué are in the form of packages or bags which are equal to or exceeding 10 kg. and if they are not prepared for sale purposes, properties stated in sub-paragraphs b4, b5, b7 and b8 should be stated on the documents if demanded.
b10) In case the sugar stated in this Communiqué is used in the food which are permitted to use colorings, it is obligatory that “Contains colorings” statement should be found on the label. For the glucose syrup and dried glucose syrup whose sulfur dioxide amount exceeds 20mg/kg. and can not be sold in retail as a result of this, using “white” statement on the label is forbidden.
b11) If the semi white sugar, white sugar and refined sugar which are stated in this Communiqué are as packages between 100 g-5 kg., they can only be offered for sale in below stated net weights;
125 g, 250 g, 500 g, 750 g, 1 kg, 1.5 kg, 2 kg, 2.5, 3 kg, 4 kg and 5 kg.”
Article 5- ANNEX- 1 of the same Communiqué has been amended as below.
1- White sugar
| Polarisation | ³ 99.7 0S | |
| Conductivity ash | £ 0.04 in terms of weight | |
| Invert sugar content | £ 0.04 in terms of weight | |
| Loss on drying | £ 0.1 in terms of weight | |
| Type of colour | £ 12* Brunswick point | |
| Residual sulfur dioxide content | £15 mg/kg |
2- Semi-white sugar
| Polarisation | ³ 99.5 0S | |
| Invert sugar content | £ 0.1 in terms of weight | |
| Loss on drying | £ 0.1 in terms of weight | |
| Residual sulfur dioxide content | £15 mg/kg |
3- Refined sugar
| Polarization | ³ 99.7 0S | |
| Conductivity ash | £ 0.0108m/m % | |
| Invert sugar content | £ 0.04 m/m % | |
| Loss on drying | £ 0.1 m/m % | |
| Color Type | £ 4* Brunswick point | |
| Conductivity ash point | £ 6** | |
| Solution color point | £ 3*** | |
| Total points | £ 8 |
4- Sugar solution
| Dry matter | ³ 62 | |
| Invert sugar content | £ 3 | |
| Ratio of Fructose to dextrose | 1.0 + 0.1 | |
| Conductivity ash | £ 0.1** in terms of weight in dry matter | |
| Color in solution | £ 45 *** ICUMSA unit | |
| Residual sulfur dioxide content | £15 mg/kg dry matter |
5- Invert sugar solution
| Dry matter | ³ 62 | |
| Invert sugar content | £ 50 - > 3 | |
| Ratio of Fructose to dextrose | 1.0 + 0.1 | |
| Conductivity ash | £ 0.4 ** in terms of weight in dry matter | |
| Residue sulfur dioxide content | £ 15 mg/kg in dry matter |
6- Invert sugar syrup
| Dry matter | ³ 62in terms of weight | |
| Invert sugar content | £ 50 in terms of weight in dry matter | |
| Ratio of Fructose to dextrose | 1.0 + 0.1 | |
| Conductivity ash | £ 0.4 ** in terms of weight in dry matter | |
| Residual sulfur dioxide content | £ 15 mg/kg in dry matter |
* According to the Brunswick Institute Method, 0.5 color type can be evaluated as 1 point.
** According to the International Commission Method of Sugar Analysis -ICUMSA, 0.0018% conductivity ash content is evaluated as 1 point.
*** According to the ICUMSA, 7.5 ICUMSA unit is evaluated as 1 point.
7- Glucose syrup
| Dry matter | ³ 70in terms of weight | |
| Dextrose equivalent | ³ 20as D-glucose in terms of weight in dry matter | |
| Sulphated ash | £ 1 in terms of weight in dry matter | |
| Total sulfur dioxide content | £ 20 mg/kg |
8- Dried glucose syrup
| Dry matter | ³ 93in terms of weight | |
| Dextrose equivalent | ³ 20as D-glucose in terms of weight in dry matter | |
| Sulphated ash | £ 1 in terms of weight in dry matter | |
| Total sulfur dioxide content | £ 20 mg/kg |
9- Anhydrous dextrose
| Dry matter | ³ 98in terms of weight | |
| Dextrose | ³ 99.5 asD-glucose in terms of weight in dry matter | |
| Sulphated ash | £ 0.25 in terms of weight in dry matter | |
| Total sulfur dioxide content | £ 15 mg/kg |
10- Dextrose monohydrate
| Dry matter | ³ 90in terms of weight | |
| Dextrose | ³ 99.5 as D-glucose in terms of weight in dry matter | |
| Sulphated ash | £ 0.25 in terms of weight in dry matter | |
| Total sulfur dioxide content | £ 15 mg/kg |
11- Dextrose powder
| Dextrose equivalent | ³ 99.5* | |
| Sulphated ash | £ 0.25* m/m% in dry matter | |
| Dry matter | ³ 98*(in the one produced from dehydrated dextrose) | |
| Dry matter | ³ 90.0* (in the one produced from dextrose monohydrate) | |
| Starch content | £ 5.0 as m/m%, in case another substance agglomeration inhibitors is not used |
*Before adding substances preventing lumpiness.
12- Powder sugar
| Polarisation | ³99.7*oS | |
| Conductivity ash | £0.04* m/m% | |
| Invert sugar content | £0.04* m/m% | |
| Loss on drying (% m/m) | £0.1* | |
| Starch content | £5.0 as m/m%, in case another substance agglomeration inhibitors is not used | |
| Colour (IU420 units) | £60 ICUMSA unit |
*Before agglomeration inhibitors are added.
13- Brown sugar
Sulphated ash |
£3.50 m/m% |
Invert sugar content |
£12.0 m/m% |
Sucrose + Invert sugar content |
³ 88.0 m/m% in terms of sucrose |
Loss on drying |
£ 4.5 m/m% |
14- Lactose
Sulphated ash |
£ 0.3 m/m% in dry matter |
Loss on drying |
£ 6.0 m/m% |
pH |
4.5 – 7.0 m/m% for 10 in 20 °C |
15-Fructose
Conductivity ash |
£ 1.0 m/m% |
Loss on drying |
£ 0.5 m/m% |
| Color | £30 ICUMSA unit |
pH |
4.5 – 7.0 m/m% for 10 in 20 °C |
Article 7- The following article has been added right after Article 14 to the same Communiqué and the numbers of articles have been arranged accordingly.
“Compliance with European Union”
This Communiqué is prepared within the framework of compliance with the European Union, by taking into consideration of the “Commission Directive on Sugar Intended for Human Consumption”, numbered 73/437EEC.
Provisional Article- Presently active establishments producing and selling the products covered within the scope of this Communiqué are obliged to obey the provisions of this Communiqué within 1 year. The establishments and selling places that do not make the necessary arrangements within this period are not allowed to operate. Legal proceedings are executed against these establishments according to the provisions of the Law dated 3/11/1995 and no. 4128, amending the Decree in the power of Law on Production, Consumption and Inspection of food, dated 24/6/1995, numbered 560.
Article 8- This Communiqué enters into force on the date of publication.
Article 9-The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
Official Gazette:28.02.2003 – No. 25034
Communiqué on the Amendment of the Communiqué on Sugar
(Communiqué No. 2003/7)
Article 1- Sub-paragraph 11 of paragraph (b) of Article 10. of “Turkish Food Codex Communiqué on Sugar” published in the Official Gazette dated 21/10/1999 and numbered 23853 has been repealed.
Article 2- The lines about the residues and total sulfur dioxide content of sugar products such as white sugar, semi-white sugar, sugar solution, invert sugar solution, invert sugar syrup, anhydrous dextrose and dextrose monohydrate found in ANNEX-1 of the same Communiqué, have been removed.
Article 3- This Communiqué enters into force on the date of publication.
Article 4- The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.