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Annex I SCOPE OF TOE COMMUNITY METHODS OF ANALYSIS FOR CERTAIN SUGARS INTENDED FOR HUMAN CONSUMPTION

United Kingdom

Original text. Later amendments are not shown.

  1. I..

    Determination of the loss of mass on drying in:

    • semi-white sugar

    • sugar or white sugar

    • extra-white sugar

    		(using method 1, Annex II)
  2. II..

    Dry matter determination in:

    II. 1.

    • glucose syrup

    • dried glucose syrup

    • dextrose monohydrate

    • dextrose anhydrous

    		(using method 2, Annex II)
    II.2.

    • sugar solution or white sugar solution

    • invert sugar solution or white invert sugar solution

    • invert sugar syrup or white invert sugar syrup

    		(using method 3, Annex II)
  3. III..

    Measurement of reducing sugars in:

    III. 1.

    • semi-white sugar

    		(using method 4, Annex II)
    III.2.

    • sugar or white sugar

    • extra-white sugar

    		(using method 5, Annex II)
    III.3.

    • sugar solution

    • white sugar solution

    • invert sugar solution

    • white invert sugar solution

    • invert sugar syrup

    • white invert sugar syrup

    		(using method 6 or 7, Annex II)
    III.4.

    • glucose syrup

    • dried glucose syrup

    • dextrose monohydrate

    • dextrose anhydrous

    		(using method 6 or 8, Annex II)
  4. IV..

    Sulphated ash determination in:

    • glucose syrup

    • dried glucose syrup

    • dextrose monohydrate

    • dextrose anhydrous

    		(using method 9, Annex II)
  5. V..

    Determination of polarization in:

    • semi-white sugar

    • sugar or white sugar

    • extra-white sugar

    		(using method 10, Annex II)