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है”ह”ह

IS 1668 (1975): Lozenges [FAD 16: Foodgrains, Starches andReady to Eat Foods]

Gr2

IS 11668 ·1975

Indian StandardSPECIFICATION FOR LOZENGES

( Second Revision)

First Reprint JANUARY 1988

UDe 664.144

© Copyright J976

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARO

NEW DELHI 110002

January 1976

Reaffirmed 2010

AMENDMENT NO. 1 JANUARY 1979TO

15:1668-1975 SPECIFICATION FOR LOZENGES

(Se~o71d Revision)

Alteratioo

[Page 4, cLause 2.2J st No. (9)] - Substitutethe following for the existing matter:

'9) Acidulants. food grade;'

(AFOC 31)

Reprography Unit, 8IS, New Delhi, India

AMENDMENT NO. 2 NOVEMBER 1995TO

IS 1668: 1975 SPECIFICATION FOR LOZENGES

( Second Revision)

( Page 4, clause 2.2 ) - Substitute the following for the existing at thecorresponding places:

'9) Citric acid, tartaric add or malic acid;

12) Proteins and protein isolates;

17) Vitamins and minerals;

18) Lubricants such as starch, calcium, magnesium or sodium salts ofstearic acid, talc (not exceeding 0.2 percent by mass) and mineral oil,food grade (not exceeding 0.2 percent by mass)'

Add the following optional ingredients at the end:

22) Jaggery,BURA sugar, KHANDSARI, sorbitol, liquid glucose, CUR;

23) Edible starches;

24) Permitted emulsifying and stabilizing agents;

25) Stearic acid (food grade); and

26) Glycerine, food grade

( Page 5. clause 4.1, first sentence) - Substitute the following for theexisting:

The material, if wrapped shall be wrapped in plain or printed cellulose film,waxed paper, aluminium foil, polyethylene or other food grade thermoplasticfilms conforming to the relevant Indian Standard Specification.'

(FAD15)Reprograpby Unit, 81S, New Delhi. India

IS: 1668. 1975

Indian StandardSPECIFICATION FOR LOZENGES

( Second Revision)

Bakery and Confectionery Sectional Committee', AFDC 31

Represenling

Britannia Biscuit Company Limited, Bombay

CHAIRMAN

Chairman

SUHI R. B. RAO

Members

Slim G. S. BAINS Punjab Agricultural University, LudhianaSlIIU B. S. BHATIA Defence Food Research Laboratory, l\1ysore

Sum T, K. CUAKRAJlORTY (AlluMte)SHIn D. S. CHADHA Central Committee for Food Standards, Ministry

of Health, New DelhiTechnical Standardization Committee ( Foodstuffs)

Ministry of Agriculture & Irrigation,'New Delhi

Ltd,Brady & Morns Engineering CompanyBombay

Royal Fancy Sweet-Meat Saloon, BombayDirectorate General of Technical Development,

New Delhi

Parry's Confectionery Limited, MadrasMohan Meakin Breweries Ltd, Ghaziabad (UP)

Modern Bakeries (India) Ltd, Delhi

Insritute of Agriculture, School of Baking, Anand

Indian Yeast Company Ltd, Calcutta

SHRI N. B. CHOUDHARY (AllemaI6)SlUU B. K. KHANNA Institute of Hotel Management, Catering &

Nutrition, New DelhiIndian Sugar Mills' Association, CalcuttaSHKI M. R. G. MENON

SHRI J. J. PANT (Allemat6)SHRI G. K. NOONSHUI S. RAMASWAMY

SECRETARY ( Alternate )SHRI SURESH CHANDER Dr-DEY

Snm M. M. PATEL (Allernate)SHR! R. N. GHATA'K

Sum R. RAJAM"NI (Altemale)SBm H. R. S. IYENOAHSHRIE.K.JAVANARAYANAN

SHUI S. K. CHOPl~A ( Alternate )SHRI P. C. JOSHI

DR V. K. MEHROTRA ( Allemate)SHUI K. B. KALE

Saar I. K, KAPUR ( Alternate )

( Continued on pag' 2 )

© Copyright 1976

BUREAU OF INDIAN STANDARDS

This publication is protected under the Indian Coli)'ri.(~hl Act (XIV of 1957) andreproduction in whole or in part by any means except With written permission of thepublisher shall be deemed to be an infringement of copyright under the said Act.

IS I 1668. 1915

( c./inued from tage I )

lYlembers

SHBI M. G. SATlIl':

Snnt S. N. MAIIEBIlW,\RI( Alternate)

SlIRi F. M. KF.WALHAMANl( Alternate)

COL K. SEETARAM

RepreJentingIndian Confectionery Manufacturers' Association,

New Delhi; and Federation of Biscuit Manu­facturers of India, Delhi

Indian Confectionery Manufacturers' Association,New Delhi

Federation of Biscuit Manufacturers of India,Delhi

Quartermaster General's Branch, Army Head­quarters

SDBl S. B. SINGn

SnBI D. V. TA!'IDONSHBI R. K. VlSflANJl

Lr- COL O. P. KAPUR ( Alternate)SHIn H. A SHAH Daurala Sugar Works, Daurala (Distt Meerut)

SHRl L. N. MATllUR ( Alternate )SHRI J C. SIIAH Monira Baking Corporation, Bombay

SHRl PANKAJ V. SHAH ( Alternate)SIIRl Pl1:Sl M. SIlAW Fedorarion of Hotel .'Ii:. Restaurant Associatiou of

• India, New DelhiSum V. K. A. MENON (AI/ernate)

SIIB[ S. R. SnuRPALEKAB Central Food Technological Research Institute

(CSIR), MysorePublic Analyst, Government of Uttar Pradesh,

LucknowSociety of Indian Bakers, New DelhiRoller Flour Millers' Federation of India, New

DelhiSlInT S P. VmMANI ( Alternate)

SHRI T. PURNAN.\NDAM, Director General, BIS (Ex-ojJicio Member)Deputy Director (Agri & Food)

Secretary

DB R. B. MATHURDeputy Director (Agri & Food), Brs

2

IS 11668 -1975

Indian Standard

SPECIFICATION FOR LOZENGES

(Second Revision)

o. FORE WORD

0.1 This Indian Standard (Second Revision) was adopted by the IndianStandrrds Institution on 3 Octobe, 1975, after the draft finalized by theBakery and Confectionery Sectional Committee had been approved by theAgricultural and Food Products Division Council.

0.2 Lozenges ( as different from medicated lozenges or others with specialclaims) are confections mainly made out of pulverized sugar or icing sugarwith certain binding mau..Ials and lubricants with the addition of suitableflavours and colours. Powdered spices or extracts of spices are also addedin the preparation of some varieties of lozenges, These are generally madefrom cold mixing which means that no preliminary boiling or cooking of theingredients is required. These confections ale produced either as cut goodsfrom a sheet ofdough and air-dried or they might be held under pressure soas to form a hard cohesive confection. The compressed lozenges are producedby cold mixing and wet granulation or slugging procedure,

0.3 This standard was initially published in 1960. III its first revision in1972, an enlarged list of optional ingredients was included, and limit foracid insoluble ash modified. In addition, provisions for limits of sulphurdioxide, arsenic, lead, copper, zinc and tin were aha incorporated. TheCommittee responsible for the formulation of this standard observed thatthere was a certain amount of confusion with regard to the scope of thisspecification. Therefore, with a view to removing any ambiguity and tomake the' scope' explicit and clear, the technical committee decided toissue this second revision. In "this revision the 'scope' has been modifiedto embrace compressed lozenges also. Requi rernents for various characteristicshave been reviewed and verified, the list of optional ingredients furtherenlarged.

0.4 While formulating the standard, the Scctional Committee responsiblefor its preparation, took into considei.uion the prevailing methods for themanufacture of lozenges in India and the available data on their composition.However, this standard is subject to the restrictions imposed under thePrevention of Food Adulteration Act, 1954 and Rules framed thereunder,wherever applicable.

ISll~·197S

0.5 For the purpose of dcciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, expressingthe result of a test or analysis, shall be rounded off in accordance withIS : 2-1%0·. The number of significant places retained in the rounded offvalue should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and methods of test forlozenges.

1.1.1 This standard applie-s to lozenges produced either by cutting sheetdough or by holding the mix under pressure.

2. INGREDIENTS

2.1 E••eptial Ingredients

2.1.1 Sugar - Pulverized sugar obtained by powdering vacuum pan sugarconforming to IS: 498-1970t, or refined sugar conforming to IS: 1151­1969t or icing sugar conforming to IS : I 152-1958§, shall be used.

2.1.2 Binding Materials - Edible gelatin, edible gums, liquid glucose ordextrins shall be used in binding materials.

2.2 Optional Ingredients - In addition to the above ingredients, thefollowing may also be added to the mix:

1) Ginger powder or extract;2) Cinnamon powder or extract;3) Aniseed powder or extract;4) Caraway powder or extract;5) Cardamom powder or extract;6) Cocoa powder or extract;7) Coffee extract or essence;8) Edihle common salt;9) Citric or tartaric acid;

10) Sodium bicarbonate;11) Dextrose or dextrose hydrate;

12) Proteins;13) Milk products;

·Rules for rounding off numerical values ( revised).tGrading for vacuum pan sugar ( plantation white) ( third revision).tSpecilication for refined sugar (first revision).§Sp('C',fication for icing sugar.

4

IS: 16(.8 - 1975

14) Nut products;IS) Honey or invert SYIIIP;

16) Malt syrup;

17) Vitamins;18) Lubricants, such as starch, calcium, magnc-ium or sodium salts of

stearic acid, talc (not exceeding 0'2 percclit ),19) Proprietary food powders or articles;20) Peppermint oil or other essential oils or flavouring essences; and

21) Edible food colours.

3. REQUIREMENTS

3.1 General- The lozenges shall be made in any form or size as requiredby the purchaser. They shall he hard but smooth eating and shall also havea good snap. They shall not be damp or fragile. They shall be of a plea­sant taste and shall readily dissolve in the mouth. They shall also be freefrom adulterants and any harmful material.

3.2 The material may contain antioxidants, emulsifiers, flavours andcolours, permitted under Prevention of Food Adulteration Rules, 1955.The total quantity of colour added shall not exceed 200 mg/kg of thematerial.

3.3 Hygienic Conditions - The product shall be processed, packed, andstored under hygienic conditions (see IS : 5059-1969* ).

_' 4 Lozenges shall also comply with the requirements given in Table I.

4. PACKING AND MARKING

4.1 Packing - The material if wrapped shall be in plilin or printed rellu­lose film, waxed paper, aluminium foil, polyethylene or other flexible packa­ging materials. In the case of printed packaging- material, the printing inkshall not come into direct contact with the lozenges. If the printing inkcomes in contact it shall be non-toxic. The wrapped or unwrapped matrr ialshall be bulk packed or further packed in clean, reasonably airtight andsound containers. Such containers shall be made of tinplate, glass, pl.ist ics,thermoplastic material, moistureproof paper, cellulose film or any othersuitable flexible packaging material.

"Code for hygienic conditions fur large scalf' biscuit m.mufactur ing units and bakervUDl18.

5

IS I 1668 -1975

TABLE 1 REQUIREMENTS fOR LOZENGES(Clause 3.4)

SI, CIIAU.\L1 EIIISTIC REll{;IRJ;;~I1:!\T METHOD OF TEST

No. (R~:F TO CLAUSE No.m' IS: 6287-1971·)

(I) (2) (3) (4)

i) Moisture, percent by mass, Max 3'0 '1

ii) Sulphated ash, percent by mass, Max 3'0 5

iii) Acid insoluble ash, percent by mass, 0'2 (jMax

iv) Sur-rose, perce-nt by mass, Min 850 8

\) Sulphur dioxirlo , mg/kg, Max 350 II

vi) Arsonic, m~/kg, Max 1'0 12

vii) Lead, rug/kg, Max 20 13

viii) Copper, mg/kg, Max 5 14

ix) Zinc. mg/kg, Ma.t 5 15

x) Tin, mg/kg, Max 5 16NOTE - Qualitative tests may precede the d .. terminations of characteristics (vi)

10 ( x).

-Metho,! of sampling and analysis for sugar confvctioru-rv.

4.2 Marking - The following particulars shall be marked or labelledlegibly and indelibly on each container:

a) Name of material;b) Name of manufacturer;c) Batch or cock number;d) Net mass; andc) The statement: 'Permitted colours and antioxidants used " when

uscJ.NOTE - Containers having less than 60 !{ may nOI be marked with the particulars

mentioned unde-r 4.2. Conlalll!" ~ having morc than 60 g and less than 120 g shall bemarked with the particulars given under 4.2 ( a), (b) and ( e) but may not bemarked with till' par trculars under 4.2 (c) and ( d ).

4.1.1 Each container may also be marked with the Standard Mar k ,

NOT!: - The use of the Standard Mark j~ governed by the provisions of theBureau of Indian Standards Act, 19,6 and the Ru.cs and Regulations made there­under. The Standard Mark on products covered by an Indian Standard conveysthe assurance that they have been produced to complv with the requirements of thatstandard under a well defined system o:' inspecuon, testing and quality controlwhich IS devised and supervised by BIS and operated by the producer. Standardmarked products are also continuously checked by BIS for conformity to thatstandard a, a further safeguard. Details of conditions under which a licence forrhe use of rhe Standard Mark may be granted to manufacturers or pIcduccrs maybe obtained from tl}e Bureau of Indian Standards.

6

18 I 1668 • 19'75

S. SAMPLING

5.1 Representative samples of the material shall be drawn as prescribedin 3 of IS :6287-1971'.

6. TESTS

6.1 Tests shall be carried out as prescribed in the appropriate clausesspecified in col 4 of Table 1.

6.2 Q.uality of Reagents

6.2.1 Unless otherwise specified, pure chemicals and distilled water( see IS: 1070-1960t ) shall be employed in the tests,

NOT£ -' Pure chemicals' shall mean chemica), that do not contain impuritieswhich affect the results of analysis.

-Methods of sampling and analysis for sugar confectionery.tSpeci/ication for water, distilled quality ("vised).

7

BUREAU OF INDIAN STANDARDS

362499

{2 18 4331641

{

41 244241 251941 2916

RegionalOffics, :·Western; Manakalaya. E9 MIOC. Marol. Andheri ( East).

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( Common to all Offices)Telephone

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