ANDES NORM NA 0053

First edition
September 2, 2008

FOOD PRODUCTS. Soft candies

E: Food products. Soft candies

CORRESPONDENCE: None

DESCRIPTORS: confectionery product, sweet, candy

DESCRIPTORS: sweet product, sugar, candy

I.C.S: 67.180.10

Official Gazette of the Cartagena Agreement

No. 1652 of 2008-09-02

Reference number
NA 0053:2008
 INDEX

Page

1. OBJECT .................................................................................................................... 1

2. NORMATIVE REFERENCES ............................................................................... 1

3. DEFINITIONS AND CLASSIFICATION........................................................................ 3

4. REQUIREMENTS ............................................................................................................ 4

4.1 GENERAL REQUIREMENTS

4.2 SPECIFIC REQUIREMENTS .................................................................................. 6

5. SAMPLING AND ACCEPTANCE OR REJECTION CRITERIA.............. 7

6. ESSAYS................................................................................................................. 7

6.1 SAMPLE PREPARATION ......................................................................... 7

6.2 DETERMINATION OF HUMIDITY................................................... 7

6.3 DETERMINATION OF TOTAL REDUCING SUGARS ........................... 7

6.4 DETERMINATION OF LACTOSE

6.5 TOTAL FAT DETERMINATION ......................................................................... 8

6.6 DETERMINATION OF MILK FAT................................................................. 8

6.7 DETERMINATION OF PROTEIN.......................................................................... 8

6.8 DETERMINATION OF SULFUR DIOXIDE ....................................................... 8

6.9 MICROBIOLOGICAL TESTS................................................................. 8

7. LABELING, WRAPPING, PACKAGING AND PACKING.......................................... 9

7.1 LABELING.................................................................................. 9

7.3 PACKAGING OR CONTAINER............................................................................................. 9

7.4 PACKAGING................................................................................................................ 9

8. BASIC STUDY DOCUMENTS...................................................................... 9

ANNEX (Informative) BIBLIOGRAPHY...................................................... 10

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FOOD PRODUCTS. Soft candies

OBJECT

This Andean Standard establishes the requirements and tests that must be met by candies.
soft ones.

2. NORMATIVE REFERENCES

The following regulatory documents contain provisions that, when cited in this
Text constitute requirements of this Andean Standard. For dated references, it applies
only the cited edition. For undated references, the latest edition applies.
referenced regulatory document (including any corrections).

CODEX STAN 1:1985, Rev. 1-1991, Am. 4:2005, General Standard for the Labelling of
prepackaged Foods.

CAC/GL 23-1997, Rev. 1-2004, Guidelines for Use of Nutrition and Health Claims.

ICUMSA, Method GS2/1/7-33, Sulphite in White Sugar, VVHP Raw Sugar, Cane Sugar
juices and syrups or Method GS2/1/7-35.

ISO 2859-1, Sampling procedures for inspection by attributes -- Part 1: Sampling schemes
indexed by acceptance quality limit (AQL) for lot-by-lot inspection.

ISO 2859-2, Sampling procedures for inspection by attributes -- Part 2: Sampling plans
indexed by limiting quality (LQ) for isolated lot inspection.

ISO 2859-3, Sampling procedures for inspection by attributes -- Part 3: Skip-lot sampling
procedures.

ISO 3951-1, Sampling procedures for inspection by variables -- Part 1: Specification for
single sampling plans indexed by acceptance quality limit (AQL) for lot-by-lot inspection for a
single quality characteristic and a single AQL.

ISO 4833:2003, Microbiology of food and animal feeding stuffs -- Horizontal method for the
Enumeration of microorganisms -- Colony-count technique at 30 degrees C.

ISO 4832:2006, Microbiology of food and animal feeding stuffs -- Horizontal method for the
enumeration of coliforms -- Colony-count technique.

ISO 6579:2002, Microbiology of food and animal feeding stuffs -- Horizontal method for the
detection of Salmonella spp.

ISO 6887-1:1999, Microbiology of food and animal feeding stuffs -- Preparation of test
samples, initial suspension and decimal dilutions for microbiological examination -- Part 1:
General rules for the preparation of the initial suspension and decimal dilutions.

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ISO 6887-4:2003, Microbiology of food and animal feeding stuffs -- Preparation of test
samples, initial suspension and decimal dilutions for microbiological examination -- Part 4:
Specific rules for the preparation of products other than milk and milk products, meat and
meat products, and fish and fishery products.

ISO 6888-1:1999/AMD 1:2003. Microbiology of food and animal feeding stuffs -- Horizontal
method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and
other species) -- Part 1: Technique using Baird-Parker agar medium.

ISO 6888-2:1999/AMD 1:2003, Microbiology of food and animal feeding stuffs -- Horizontal
method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and
other species) -- Part 2: Technique using rabbit plasma fibrinogen agar medium.

ISO 7954:1987, Microbiology -- General guidance for enumeration of yeasts and moulds --
Colony count technique at 25 degrees C.

ISO/TR 8550-1:2007, Guidance on the selection and usage of acceptance sampling systems
for inspection of discrete items in lots -- Part 1: Acceptance sampling.

ISO/TR 8550-2:2007, Guidance on the selection and usage of acceptance sampling systems
for inspection of discrete items in lots -- Part 2: Sampling by attributes.

ISO/TR 8550-3:2007, Guidance on the selection and usage of acceptance sampling systems
for inspection of discrete items in lots -- Part 3: Sampling by variables.

ISO 8261:2001, Milk and milk products. General guidance for the preparation of test
samples. Initial suspensions and decimal dilutions for microbiological examination.

Official Method AOAC, 905.02, Fat in milk.

Official Method AOAC, 906.03, Invert sugar in sugars and syrups. Munson-Walker General
Method.

Official Method AOAC, 920.111, Fat in cream.

Official Method AOAC, 923.09, Invert Sugar in Sugars and Syrups. Lane-Eynon General
Volumetric Method.

Official Method AOAC, 929.09, Invert Sugar in Sugars and Syrups. Determination of reduced
copper.

Official Method AOAC, 930.44, Appendix C, Total reducing sugar required for complete
reduction of 10 mi Soxhlet to be used in conjunction with Lane-Eynon general volumetric
method.

Official Method AOAC, 930.45, Appendix C, Total reducing sugar required for complete
reduction of 25 mi Soxhlet to be used in conjunction with Lane-Eynon general volumetric
method.

Official Method AOAC, 934.01, Loss of Drying (Moisture) at 95 °C – 100 °C for Feeds. Dry
Matter on Oven Drying at 95 °C – 100°C for Feeds.

Official Method AOAC, 935.65, Lactose in sugars and syrups. Chemical Method.

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ANDES NORM NA 0053:2008

Official Method AOAC, 940.39, Appendix C, Hammond table for calculating glucose.
fructose, and invert sugar and lactose alone and in the presence of sucrose with values for
maltose from the Munson and Walker table; values expressed as mg.

Official Method AOAC, 977.10, Moisture in Cacao Products. Karl Fischer Method.

Official Method AOAC, 989.05, Fat in milk.

Official Method AOAC, 991.22, Protein Nitrogen Content of Milk. Kjeldahl Method.

Official Method AOAC, 991.23, Protein Nitrogen Content of Milk. Indirect Kjeldahl Method.

Official Method AOAC 996.06 Fat (Total, Saturated and Unsaturated) in foods. Hydrolytic
extraction Gas chromatographic Method.

3. DEFINITIONS AND CLASSIFICATION

3.1 Definitions

For the purpose of this regulation, the following definitions are established:

3.1.1
soft candies
Easily chewable products, obtained from the cooking of a solution of
carbohydrates such as: sugar, inverted sugar, glucose syrups, polyols, polydextrose,
isomaltitol, edible fats and oils, emulsifiers and other ingredients, suitable for
human consumption permitted by the competent health authority, of semi-solid texture,
gelatinous or pasty when cold.

3.1.2
Soft dairy or milk candies
It is the product defined in numeral 3.1.1 with the addition of milk and/or its derivatives. The
the final product must present a dairy flavor and the content of milk protein must not be
less than 0.5%.

3.1.2.1
Toffee
It is the product defined in numeral 3.1.2, made with the addition of butter or another
dairy fat; and whose dairy fat content must not be less than 2.0%.

3.1.3
soft filled caramel (dairy or not)
Product made of a soft candy, which serves as a cover or crust, of a
filling portion, both in defined proportions.

3.1.4
filling
Product obtained from a variable composition mixture of sugars, glucose syrup,
gum, fruit pulp, honey, fats, chocolate, coffee, and others
ingredients suitable for human consumption permitted by the competent health authority.

The filling has its own flavor and texture that set it apart from the covering.

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ANDINAN NORM NA 0053:2008

The fillings can be:

- Liquids.

- Semi-liquid or pasty.

- Solids.

3.1.5
soft coated candies, filled or not
It is the product defined in numeral 3.1.1 with or without filling, covered by a layer of
sugar, chocolate or other ingredients permitted by the competent health authority.

3.1.6
wrapping
Food grade material used to individually protect the candy.

3.1.7
packaging or container
Container or sealed package in which several units or bags of units are grouped together.
wrapped or not (See numeral 7.3).

3.1.8
packaging
Food grade container permitted by the competent health authority, in which
the packed or wrapped product is grouped evenly, avoiding destruction, the
pollution or deformation of it (See numeral 7.4).

3.2 Classification

Soft candies are classified into:

- Soft candies.

- Soft dairy or milk candies.

- Soft candies covered, filled or not.

- Soft filled caramel (dairy or not).

4. REQUIREMENTS

4.1 General requirements

4.1.1 Soft candies must have characteristic smell, color, flavor, and texture.
keep them during storage until final consumption. They should not have
adulterants or contaminants.

Soft candies must be free of any type of particles.

strange, contaminants, discolorations, retractions, rancid taste or another characteristic
undesirable in its sensory conditions.

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ANDINIAN NORM NA 0053:2008

Soft candies must be made, processed, packaged, stored, and distributed.

in hygienic conditions according to Good Manufacturing Practices.

4.1.4 The product, wrapping, container, and packaging must ensure its durability.
way that meets its quality characteristics, as long as the
appropriate storage, handling and transportation conditions indicated by the
manufacturer.

4.1.5 Optional ingredients allow the addition of the following:

- Milk and dairy products

- Coffee

- Food grade starches

- Chocolate

- Cocoa and its derivatives

- Honey

- Edible gums

- Edible acids

- Nuts

- Gelatin

- Minerals

- Salt

- Proteins

- Vitamins

- Texturizing agents

- Other ingredients permitted by the competent health authority.

4.1.6 In the production of soft candies, the addition of flavorings is allowed.

colorants, acidulants, preservatives, humectants, emulsifiers, and other additives
allowed by the competent health authority or by the Codex Alimentarius Commission.

4.1.7 The use of terms or descriptors that must be used in the declaration
nutritional properties will be subject to the provisions of the current national legislation
each country or in accordance with the CODEX CAC/GL 23-1997, Rev. 2:2004, "Declaration for the
use of nutritional and health claims.

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4.2 Specific requirements

4.2.1 Soft candies must comply with the indicated physicochemical requirements.
Table 1.

Table 1. Physical-chemical requirements for soft candies

Soft candies Soft candies

Requirement dairy products no dairy

Min. Max. Min. Max.

Humidity, in % (m/m) 4.0 10.0 4.0 10.0

Total reducing sugars

in % (m/m) 28.0 28.0

Lactose, in %(m/m) 0.5 -

Total fat, in % (m/m) 3.0 3.0

Dairy fat, in %(m/m) 0.5

Proteins, in %(m/m) (% N x 0.5

6.38

Sulfur dioxide, in mg/kg 15.0 15.0

NOTE 1: For soft candies with coating or filling, the base for calculation should be the candy.
soft

NOTE 2: The fillings used must meet the requirements indicated in the corresponding technical standard of the
product when applied.

4.2.2 Soft candies must meet the microbiological requirements stated in

Table 2.
Table 2. Microbiological requirements for soft candies

Microorganism n c m M

Count of aerobic bacteria 5 2 <100 1,000

mesophiles, CFU/g (30°C)

Coliform Count on Plate 5 0 <10 -

UFC/g

Escherichia coli count, CFU/g 5 0 < 10 -

Count of molds and yeasts
UFC/g 5 2 10 100
Recount of Staphylococcus
gold, UFC/g
5 0 <10 -

Salmonella spp count/25 g 5 0 Absent -

It will only apply to soft dairy candies or those with a chocolate filling or dairy fillings.

where:

n = number of samples to be examined.

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Andean norm NA 0053:2008

m = maximum permissible index to identify a level of good quality.

M = maximum permissible index to identify acceptable quality level.

c = maximum number of permissible samples with results between m and M.

< = read less than...

4.2.3 Soft dairy or non-dairy candies must meet the requirements for limits
maximum heavy metal levels according to the regulations established in the current legislation of each
country of the Andean Community or in accordance with the provisions established in the Codex Alimentarius for
this kind of products.

5. SAMPLING AND ACCEPTANCE OR REJECTION CRITERIA

5.1 Sampling

The sample must be taken according to the sampling plans, which can be
agreement between the parties, according to the provisions established in the ISO 2859-1, ISO 2859-2, ISO
2859-3, ISO 3951-1 and the ISO/TR 8550-1:2007, ISO/TR 8550-2:2007, ISO/TR 8550-3:2007,
or if the company has a validated internal sampling system, the sampling of
samples can be taken using this tool.

5.2 Acceptance or rejection criteria

If the total tested sample does not meet one or more of the requirements indicated in the
Table 1 and with the microbiological criteria established in Table 2 of this Andean Norm,
the lot is rejected. In case of discrepancies, the tests on the sample must be repeated
reserved for such effects. Any unsatisfactory result in this second case
it must be reason to reject the batch.

6. ESSAYS

6.1 Sample preparation

According to the type of analysis, representative samples should be taken. For microbiology.
will be carried out in accordance with the provisions of ISO 6887-1, ISO 6887-4 and/or
in the ISO 8261 standard.

6.2 Determination of moisture

It is carried out according to what is indicated in the AOAC Official Methods 934.01 by drying.
in a current stove or the AOAC Official Methods 977.10 Determination of water by the method
Karl Fischer volumetric.

6.3 Determination of total reducing sugars

It is carried out according to the indications in the Official Method AOAC 923.09 General method
volumetric of Lane-Eynon.

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6.4 Determination of lactose

It is carried out according to what is indicated in the Official Method AOAC 935.65 Determination of
lactose in sugars and syrups: a) Volumetric method of Lane- Eynon (see AOAC 923.09C,
AOAC 930.44C or AOAC 930.45C) b) general method of Munson and Walter (see AOAC
906.03B, AOAC 929.09 A, AOAC 940.39C.

6.5 Determination of total fat

It is carried out in accordance with the indications in the Official Method AOAC 989.05 Method of
extraction with ether.

6.6 Determination of milk fat

It is carried out in accordance with the provisions of the Official Method AOAC 920.111 Determination
of fat in milk or AOAC 905.02 Determination of fat in milk - Rose method
Gottlieb, the AOAC 996.06 Fat (Total, Saturated and Unsaturated) in foods. Hydrolytic
Gas chromatographic method.

6.7 Determination of protein

It is carried out in accordance with the indication in the Official Method AOAC 991.23 Determination of
protein in milk – Indirect method of Kjeldahl or the Official Method AOAC 991.22
Determination of protein in milk Kjeldahl method.

6.8 Determination of sulfur dioxide

It is carried out according to the specifications in the ICUMSA GS2/1/7-33 method, Determination of
sulfite by the colorimetric method with rosaniline in white sugar and in juices and syrups
from cane sugar.

6.9 Microbiological tests

They are carried out in accordance with the specifications in standard ISO 6887-1, in standard ISO 6887-4.
or in the ISO 8261 standard.

6.9.1 Count of mesophilic aerobic bacteria, CFU/g

It is carried out in accordance with the provisions of the ISO 4833 standard.

6.9.2 Coliform count on plate, UFC/g

It is carried out according to the provisions of the ISO 4832 standard.

6.9.3 Determination of Escherichia coli

It is carried out in accordance with the provisions of the ISO 4832 standard.

6.9.4 Fungal and yeast count, CFU/g

It is carried out in accordance with the provisions of ISO 7954.

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6.9.5 Count of Staphylococcus aureus, CFU/g

It is carried out in accordance with the provisions of standard ISO 6888-1 or standard ISO 6888-2.

6.9.6 Salmonella spp Count/25 g

It is carried out in accordance with the provisions of ISO 6579:2002.

7. LABELING, WRAPPING, PACKAGING AND PACKING

7.1 Labeled or tagged

The sign must comply with the provisions of the current legislation of each country.
Andean Community or according to CODEX STAN 1:1995, Rev. 1- 1991, and its
Amendments, General Standard for the Labelling of Prepackaged Foods and CAC/GL
23-1997, Rev. 2:2004.

7.2 Wrapping

It can be printed or not, made of paper, polyethylene, polypropylene, or any other material.
flexible material suitable for food use that meets the necessary characteristics for
the storage of food products. When the packaging is printed and
in contact with the product, the inks must be non-toxic, duly authorized by the
current national legislation of each country in the Andean Community. The printing ink does not
must be in direct contact with the product, so this impression must be made
about the outer surface that does not come into contact with the food, otherwise it
A second (inner) wrap free of printing must be applied.

7.3 Packaging or container

It can be rigid and/or flexible, made of food-grade material permitted by the authority.
competent sanitary authority that protects the product, such as: cardboard, aluminum, tinplate, glass,
plastic and laminates, that meet the necessary characteristics for storage of
food products.

7.4 Packaging

It can be a container that protects the product, for example: cardboard, plastic, or metal, and
other food-grade materials permitted by the competent health authority.

8. STUDY BASE DOCUMENTS

Colombian Technical Standard NTC 3207 food products. Sugar and products of
confectionery. Soft Candies.

MEINERS, A., KREITEN, K. and JOIKE, H. Silesia Confectionery, Manual No. 3. The new manual
for the candy industry, Volume 2. Edited in Fachbücherei, Neuss (West Germany)
porK. Druck and Viersen, 1984, 888 p.

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ANDINIAN NORM NA 0053:2008

ANNEX
(Informative)

BIBLIOGRAPHY

CFR Title 21, part 177: 1991, Indirect Food Additives: Polymers.

CFR Title 175, Food Packaging Materials.

Argentine Food Code, Chapter X, Sugary Foods (Joint Res. 31 and 286/2003).

CODEX STAN 192:1995. Rev. 8:2007 General Standard for Food Additives.

Ecuadorian Institute of Normalization, NTE INEN 2217 Confectionery Products. Candies,

Pills, Candy and Nougats. Requirements. Quito 2000.

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