First Commission Directive 79/796/EEC of 26 July 1979 laying down Community methods of analysis for testing certain sugars intended for human consumption
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ANNEX I SCOPE OF TOE COMMUNITY METHODS OF ANALYSIS FOR CERTAIN SUGARS INTENDED FOR HUMAN CONSUMPTION
I. Determination of the loss of mass on drying in: — semi-white sugar — sugar or white sugar — extra-white sugar — sugar or white sugar — extra-white sugar (using method 1, Annex II) 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) 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) IV. Sulphated ash determination in: — glucose syrup — dried glucose syrup — dextrose monohydrate — dextrose anhydrous — dried glucose syrup — dextrose monohydrate — dextrose anhydrous (using method 9, Annex II) V. Determination of polarization in: — semi-white sugar — sugar or white sugar — extra-white sugar — sugar or white sugar — extra-white sugar (using method 10, Annex II)
ANNEX I SCOPE OF TOE COMMUNITY METHODS OF ANALYSIS FOR CERTAIN SUGARS INTENDED FOR HUMAN CONSUMPTION
I. Determination of the loss of mass on drying in: — semi-white sugar — sugar or white sugar — extra-white sugar — sugar or white sugar — extra-white sugar (using method 1, Annex II) 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) 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) IV. Sulphated ash determination in: — glucose syrup — dried glucose syrup — dextrose monohydrate — dextrose anhydrous — dried glucose syrup — dextrose monohydrate — dextrose anhydrous (using method 9, Annex II) V. Determination of polarization in: — semi-white sugar — sugar or white sugar — extra-white sugar — sugar or white sugar — extra-white sugar (using method 10, Annex II)
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