,The Tanzania Bureau of Standards (TBS) has released a draft standard — AFDC 15 (3835) DTZS — outlining comprehensive requirements for liquid candies intended for human consumption, covering everything from composition and hygiene to packaging and labeling.
Defining Liquid Candies
Under the draft standard, liquid candies are defined as confectionery products formulated primarily from sugars such as sucrose, glucose syrup, fructose syrup, or their combinations, processed into a semi-fluid or fluid state and packed for direct consumption. The product may also contain food acids, flavors, colors, and other permitted food additives or functional ingredients.
Quality and Physical Requirements
The standard specifies that liquid candies must have a smooth, homogeneous texture, free from visible impurities, lumps, or phase separation. Products must be bright and glossy in appearance, free from sugar recrystallization, sediment, or turbidity throughout their normal shelf life. They must carry a characteristic sweet taste — sometimes sour or fruity depending on formulation — and be entirely free from foreign odor, bitterness, rancidity, or burnt smell. Products must also remain stable under normal storage conditions, with no fermentation, gas production, or microbial spoilage.
Composition Requirements
The standard identifies sugar, water, and gelatin as the three essential ingredients. A wide range of optional ingredients is also permitted, including honey, vitamins and minerals, herbal extracts, fresh or dried fruits, chocolate, cocoa powder, coffee, tea, edible nuts, lecithin, xanthan gum, corn syrup, rice syrup, powdered egg whites, and flavors.
On specific physicochemical parameters, the standard requires acid insoluble ash to not exceed 0.2% on a dry basis, sulphated ash to remain below 2.5%, reducing sugars to be at least 10% on a dry basis, and pH to fall within the range of 3.0 to 4.5.
Microbiological Safety
The draft sets strict microbiological limits for liquid candies. Salmonella, E. coli, and Staphylococcus aureus must all be completely absent. Yeast and mould counts must not exceed 100 CFU per gram. Testing must be conducted in accordance with the relevant Tanzania Standard methods.
Contaminants
Heavy metal content in liquid candies must conform to the limits established under the Codex General Standard for Contaminants and Toxins in Foods (CODEX STAN 193). All food additives used must comply with the Codex General Standard for Food Additives (CODEX STAN 192).
Hygiene
Manufacturers are required to produce liquid candies under Good Hygienic Practices as prescribed in TZS 109, ensuring safe and sanitary handling throughout the production process.
Packaging and Labeling
Liquid candies must be packed in food-grade containers that do not compromise the quality or safety of the product. Labels must clearly and permanently display the product name, manufacturer's name and address, batch or code number, date of manufacture and expiry, net weight, country of origin, list of ingredients, storage conditions, trade name or brand if applicable, and allergen declarations.
The draft standard draws reference from China's national standard GB/T 31320-2014 on liquid candies and is aligned with multiple Tanzania and Codex Alimentarius standards. The Bureau has invited stakeholders to review and provide input before the standard is finalized.
Consult
