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1. Organoleptic characteristics:

Taste and smell

Sweet, without foreign taste and odor, as in the dry and in aqueous solution.

Flowability Loose

Color White

Clean solution

The sugar solution should be clear or slightly opal without insoluble residue, mechanical or other impurities.



2. Physic-chemical properties:

Mass fraction of sucrose (in terms of dry matter), not less than 99.75% Mass fraction of reducing substances (calculated on dry matter), not more than 0.050% Ash content (on dry matter), not more than 0.04% Color, no more than:

0.8 standard units

Optical density units (ICUMSA) 104

Moisture content,%, not more than 0.14

Mass fraction ferroprime,%, not more than 0.0003 3. Microbiological indicators:

3.The number of mesophilic aerobic and facultative anaerobic microorganisms,

KOE in 1 g, not more than 1.0 x 10

Fungi, CFU in 1 g, not more than 1.0 × 10

The yeast CFU in 1 g, not more than 1.0 × 10

The bacteria of E. coli (coliforms), 1 g may not be Pathogenic microorganisms, including bacteria of the genus Salmonella in 25 g is not allowed 4.

4.The permissible levels of heavy metals and pesticides.

Concentrations of heavy metals and arsenic in mg / kg, no more than:

Mercury 0.01

Arsenic 0.5

Copper 1.0

1.0 Lead

Cadmium 0.05

Zinc 3.0

Pesticides, mg / kg, no more than:

BHC gamma isomer of HCH 0.005

Fostoksin 0.01

DDT 0.005

sugar1 sugar2 sugar3 sugar4






1. Product description:


Purified, crystallized sugar obtained from sugar beet


2. Visual & Sensory characteristics:


Consistency : free-flowing visual


Form : crystalline visual


Color : clear/white visual


Odor : typical of beet sugar organoleptic test


Taste : sweet organoleptic test


3. Analytical Data


3.1 Chemical/Physical


succrose : min 99,7 % Icumsa


moisture content : max. 0,04% Icumsa


reducing sugar : max. 0,04% Icumsa


ash content : max. 0,014% Icumsa


sulphur dioxide : max. 7 mg/kg Icumsa


colour I.E. 420 : max. 30 Icumsa units Icumsa


colour type Braunschweig units : max 2,5 Icumsa


M.A. : 0,50 - 0,95 mm Icumsa




fracyion > 2,0 max 1%


3.2 Microbiological


Mesophilic bacteria cfu /10g : max. 200


Moulds cfu/10g : max. 10


Yeast cfu/10g : max. 10


Salmonella cfu/25g : absent


3.3 Contaminants Codex Alimentarius


As : < 1 mg/kg & Pharmacopee


Cu : < 2 mg/kg


Pb : < 0,5 mg/kg


4. Nutrition Value per 100 grams


Energy 1698/400 kJ/kcal


Carbohydrates 100 gram









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