THE USER'S MANUAL ON CODEX - Department of Biotechnology

5.1.3 Essential composition and quality factors.
5.1.3.1 Optional Ingredients
k Addition of starch to a maximum extent of 5 per cent in icing or powdered material.
5.1.3.2 Quality Criteria
In general it shall include:
k Polarization or sucrose content.
k Sulphated ash or conductivity ash.
k Loss on drying.
k Color.
5.1.4 Food Additives: See Codex Alimentarius Volume 1A, dealing with General Requirements,
Chapter 5 on Food Additives including General Standards for Food Additives.
k Sulphur dioxide with a maximum limit.
k Anti-caking agent in powdered material (containing no starch) with a maximum limit.
5.1.5 Contaminants: See Codex Alimentarius Volume 1A, dealing with General Requirements,
Chapter 6 on Contaminants in Food, including General Standard for Contaminants and Toxins in Food.
5.1.6 Hygiene: See Codex Alimentarius Volume 1B – General Requirements (Food Hygiene).
5.1.7 Labeling: In addition to the provisions of the General Standards of Pre-packaged Food (see
Codex Alimentarius Volume 1A, dealing with General Requirements, Chapter 4 on Food Labeling), the
following specific provisions apply:
k Name of the material.
k List of ingredients, for example, the declaration of addition of starch.
k Declaration with regard to an addition of an anti-caking agent.
5.1.8 Methods of Sampling and Analysis: See Codex Alimentarius Volume 13.
5.2 Honey (CODEX STAN 12) See Codex Alimentarius Volume 11
5.2.1 Scope: The standard consists of three parts:
k Part One applies to all honey produced by Apis mellifera bees for direct consumption.
k Part Two covers honey for industrial uses or as an ingredient in other food.
k Part Three covers honey produced by other species of honey-producing bees.
5.2.2 Description
5.2.2.1 Definitions
5.2.2.1.1 Honey
5.2.2.1.2 Blossom Honey or Nectar Honey
5.2.2.1.3 Honeydew Honey
5.2.2.2 Description
k Essentially of different sugar, predominantly fructose and glucose and other substances derived
from honey collection.
k Color – from nearly colorless to dark brown.
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