Food Standards




20 DECEMBER NEW ZEALAND GAZETTE 4717

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.

Standard 2.8.2 prescribes standards for honey, and 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.



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Online Sources for this page:

VUW Te Waharoa PDF NZ Gazette 2000, No 170


Gazette.govt.nz PDF NZ Gazette 2000, No 170





✨ LLM interpretation of page content

🏥 Standard for Sugars (continued from previous page)

🏥 Health & Social Welfare
Sugars, Composition, Definitions, Food Standards, White Sugar