EAS nnnn-n: yyyy
DRAFT EAST AFRICAN STANDARD
Food grade sucralose  — Specification
EAST AFRICAN COMMUNITY
© EAC yyyy – All rights reservedISO/WD nnn-n
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© EAC 2019 – All rights reserved iiDEAS 994: 2019
Contents Page
Foreword..........................................................................................................................................................
1Scope....................................................................................................................................................
2Normative references ..........................................................................................................................
3Terms and definitions ..........................................................................................................................
4Requirements.......................................................................................................................................
4.1General requirements ..........................................................................................................................
4.3Infrared absorption ..............................................................................................................................
5Hygiene.................................................................................................................................................
6Contaminants.......................................................................................................................................
7Packaging.............................................................................................................................................
8Weights and measures ........................................................................................................................
9Labelling...............................................................................................................................................
10Sampling...............................................................................................................................................
Annex A (normative)  Infrared spectrum of sucralose ...................................................................................
Annex B (normative)  Determination of chlorinated disaccharides .............................................................
Annex C  (normative)   Test for chlorinated monosaccharides ....................................................................
Annex D (normative)  Assay: Percentage purity ............................................................................................
Annex E (normative)  Loss on drying.............................................................................................................
Annex F (normative)  Determination of sulphated ash ................................................................................
Annex G (normative)  Test for triphenylphosphine oxide ...........................................................................
Annex H (normative)  Test for methanol.......................................................................................................
Bibliography....................................................................................................................................................
© EAC 2019 – All rights reserved iiiDEAS 994: 2019
Foreword
Development of the East African Standards has been necessitated by the need for harmonizing requirements
governing quality  of products and services  in the East African Community. It is envisaged  that through
harmonized standardization, trade barriers that are encountered when goods and services are exchanged
within the Community will be removed. 
The Community has established an East African Standards Committee (EASC) mandated to develop and
issue  East  African  Standards  (EAS).  The  Committee  is  composed  of  representatives  of  the  National
Standards Bodies in Partner States, together with the representatives from the public and private sector
organizations in the community. 
East  African  Standards  are  developed  through  Technical  Committees  that  are  representative  of  key
stakeholders including government, academia, consumer groups, private sector and other interested parties.
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the
Partner States. The comments received are discussed and incorporated before finalization of standards, in
accordance with the Principles and procedures for development of East African Standards.
East African Standards are subject to review, to keep pace with technological advances. Users of the East
African Standards are therefore expected to ensure that they always have the latest versions of the standards
they are implementing . 
The committee responsible  for this document is Technical Committee EASC/TC 005 Food additives.
Attention is drawn to the possibility that some of the elements of this document may be subject of patent
rights. EAC shall not be held responsible for identifying any or all such patent rights.
iv © EAC 2019 – All rights reservedDEAS 994: 2019
Introduction
Sucralose,  (1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside)  is  a
non-caloric artificial sweetener, approximately 650 times sweeter than sucrose (table sugar), twice as sweet
as saccharin, and four times as sweet as aspartame. It has an Acceptable Daily Intake (ADI) of 15 mg/kg body
weight. 
Its consumption has increased as result of the growing trends to consume low calorie foods with less impact
on blood glucose than sucrose. It also has no effect on tooth decay and is commonly found in oral health
products.  It  possesses  the  following  sweetener  characteristics:  non-caloric,  insipid  and  stability  at  high
temperatures and in acidic medium. Its characteristics are preserved, even during pasteurisation, sterilisation
and cooking at high temperatures. In addition, it cannot be hydrolysed during digestion or metabolism due to
the high stability of its carbon-chlorine bonds and it does not interact chemically with other foods. 
Sucralose-based products are found in a broad range of lower-calorie foods, including, fizzy drinks, chewing
gum, baking mixes, breakfast cereals and salad dressings.
This standard has therefore been developed to prescribe requirements for food grade sucralose for use in 
food industry.
© EAC 2019 – All rights reserved vDEAS 994: 2019 
Food grade sucralose — Specification
1Scope
This Draft East African Standard specifies requirements, sampling and test methods for sucralose intended for
use in food products.
2Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
AOAC 972.25, Lead in food. Atomic absorption spectrophotometric method
CAC/GL 50, General guidelines on sampling
CODEX STAN 107, General standard for the labelling of food additives when sold as such
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice
3Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
—ISO Online browsing platform: available at http://www.iso.org/obp
3.1
food grade material
material, made of substances that are safe and suitable for their intended use and which will not impart any
toxic substance or undesirable odour or flavour to the product
3.2
sucralose
low calorie, artificial, derivative substance of chlorination of sucrose, used for sweetening food and drink
3.3
artificial sweetener
synthetic substance used as a sugar substitute to sweeten food and drink
© EAC 2019 – All rights reservedDEAS 994: 2019 
4Requirements
4.1General requirements
Sucralose shall be;
a)a white to off-white; 
b)practically odourless crystalline powder;
c)freely soluble in water, methanol and ethanol; and
d)slightly soluble in ethyl acetate.
4.2Specific requirements 
Sucralose shall comply with the specific requirements given in Table 1 when tested in accordance with the test
methods specified therein.
Table 1 — Specific requirements for sucralose
S/N Characteristic Requirement Test method 
i) Chlorinated disaccharides* To pass the test Annex B
ii) Chlorinated monosaccharides To pass the test Annex C
iii) Assay: percentage purity, % m/m (dry basis) 98 – 102 Annex D
iv) Loss on drying, % m/m, max. 2 Annex E 
v) Sulphated ash, % m/m, max. 0.7 Annex F
vi) Triphenylphosphine oxide, mg/kg, max. 150 Annex G
vii) Methanol, % m/m, max. 0.1 Annex H
* The main spot in the test solution shall have the same retardation factor ( Rf) as that of the main spot of Standard Solution
A obtained in the test for other chlorinated disaccharides when tested using thin layer chromatography.
4.3 Infrared absorption
The infrared spectrum of a potassium bromide dispersion of a sucralose sample shall correspond with the
reference infrared spectrum in Annex A.
5Hygiene
Food grade sucralose shall be manufactured and handled in accordance with EAS 39.
6Contaminants
Lead (as Pb), shall not exceed 1 mg/kg when tested in accordance with AOAC 972.25.
© EAC 2019 – All rights reservedDEAS 994: 2019
7Packaging 
Food grade sucralose shall be securely packaged in containers made of food grade materials . The packages
shall preserve the safety and quality of the product, prevent entry of light and preclude contamination from the
external environment.
8Weights and measures
The products shall comply with the Weights and Measures Regulations of the respective Partner States.
9Labelling
In addition to the requirements of CODEX STAN 107, the product packages shall be legibly and indelibly labelled with the
following information:
a)name of the product as “Food grade sucralose”;
b)name and physical address of the processor/packer/importer;
c)date of manufacture;
d)expiry date; and
e)net weight of the product in metric units.
10Sampling
Representative samples of the product shall be drawn in accordance with CAC/GL 50.
© EAC 2019 – All rights reserved 3DEAS 994: 2019
Annex A
(normative)
Infrared spectrum of sucralose
Figure 1 — Reference infrared spectrum of a potassium bromide dispersion of sucralose
4 © EAC 2019 – All rights reservedDEAS 994: 2019
Annex B
(normative)
Determination of chlorinated disaccharides 
B.1Apparatus
TLC plates. Reverse phase thin layer chromatography plates coated with 0.2 mm layer of silica gel absorbent
(for example, Whatman LKC 18)
B.2Reagents
B.2.1Mobile phase. Mix 7 volumes of a 5.0 % w/v aqueous solution of sodium chloride and 3 volumes of
acetonitrile.
B.2.2Spray reagent. Use 15 % v/v solution of concentrated sulphuric acid in methanol.
B.2.3Standard solutions.  Dissolve 1.0 g of sucralose reference standard in 10 ml of methanol (Solution
A). Dilute 0.5 ml of Solution A with methanol to 100 ml (Solution B).
B.2.4Test solution. Dissolve 1.0 g of sample in 10 ml of methanol.
B.3Procedure
Apply 5 μl each of solution A, solution B and test solution to the bottom of the chromatographic plate. Place
the plate in a suitable chromatography chamber containing freshly prepared mobile phase and allow the
solvent front to ascend 15 cm. Remove the plate from the chamber, allow it to dry and spray with spray
reagent. Heat the plate in an oven at 125 °C for 10 min. 
The sample is said to have passed the test when the main spot in the test solution has the same Rf value as
the main in solution A and no other spot in the test solution is more intense than the 0.5 % spot in solution B.
© EAC 2019 – All rights reserved 5DEAS 994: 2019
Annex C 
(normative) 
Test for chlorinated monosaccharides
C.1Apparatus
TLC plates coated with 0.25 mm thickness of silica gel 60 or equivalent.
C.2Reagents
C.2.1Spray reagent. Dissolve 1.23 g p-anisidine and 1.66 g phthalic acid in 100 ml methanol. Store the
solution in darkness and refrigerate to prevent it from becoming decolourised. Discard if solution becomes
discoloured.
NOTEp-anisidine is toxic by skin absorption and inhalation and should be used with due caution.
C.2.2Standard solution A . Dissolve 10.0 g ± 0.001 g of mannitol in 40 ml of distilled water in a 100 ml
volumetric flask. Dilute to volume using the water.
C.2.3Standard solution B . Dissolve 10 g of mannitol and 40 mg of fructose (Analytical grade) in 25 ml of
water in a 100 ml volumetric flask and make up to volume with the water.
C.2.4Sample solution. Dissolve 2.5 g of sample in 5 ml of methanol in a 10 ml volumetric flask and make
up to volume with methanol.
C.3Procedure
Spot 5 μl of each of standard solutions A and B onto the TLC plate, applying the solution slowly in 1 μl aliquots
and allowing the plate to dry between applications. Spot 5 μl of the sample solution onto the plate in a similar
manner. The three spots should be of similar size. Spray the plate with the spray reagent and heat at 100 °C ±
2 °C for 15 min. View the plate against a dark background immediately after heating. 
The sample shall have passed the test when the spot from the sample solution is not more coloured than the
spot from solution B (equivalent to a limit of 0.1 % maximum total chlorinated monosaccharides). 
Darkening of the mannitol spot from standard solution A indicates that the plate has been held too long in the
oven, and a second plate should be prepared.
6 © EAC 2019 – All rights reservedDEAS 994: 2019
Annex D
(normative)
Assay: Percentage purity
D.1Apparatus
D.1.1Chromatographic system
Fit a high-pressure liquid chromatograph, operated at room temperature, with a radial compression module
containing a 10 cm 5 μm C 18 reverse phase column. The mobile phase is maintained at a pressure and flow
rate (typically 1.5 ml/min) capable of giving the required elution time (see D.5). An ultraviolet detector that
monitors absorption at 190 nm, or a refractive index detector is used.
D.1.2Mobile phase
Add 150 ml of acetonitrile (HPLC grade, far UV, filtered through a 0.45 μm millipore filter or equivalent) to 850
ml of water (glass distilled, filtered through a 0.45 μm millipore filter or equivalent). Mix and degas thoroughly.
D.2Standard solution
Weigh accurately about 250 mg of sucralose reference standard into a 25 ml volumetric flask. Dissolve and
make up to volume using the mobile phase. Filter the solution through a 0.45 μm millipore filter or equivalent.
Record the mass of reference standard as Ws.
D.3Test solution
Weigh accurately about 250 mg of sample into a 25 ml volumetric flask. Dissolve and make up to volume
using the mobile phase. Filter the solution through a 0.45 μm millipore filter or equivalent. Record the mass of
sample as Wt.
D.4System suitability test
Inject duplicate 20 μl portions of standard solution into the chromatograph. The retention time of the sucralose
should be approximately 9 min. The co-efficient of variation (100 x standard deviation divided by mean peak
area) for the peak areas should not exceed 2 %.
NOTEThe retention time quoted is appropriate for a 10 cm 5 μm Rad-Pak C 18 column. If a column of a different make
or length is used it may be necessary to adjust the proportion of acetonitrile in the eluent to obtain the required retention
time.
D.5Procedure
Analyse  the  test  solution  under the  conditions described above, making duplicate 20 μl injections,  and
calculate the mean peak area. 
The percentage purity from the relative peak areas of the test ( At) and standard solutions ( As), expressed as
percent, shall be calculated as follows:
Purity =100 x  x  x 
tsst
WAWA
where
© EAC 2019 – All rights reserved 7DEAS 994: 2019
Atis the percentage purity of the test solution;
Wsis the mass, in milligrams, of the reference standard;
Asis the percentage purity of the standard solution; and 
Wtis the mass, in milligrams of the sample
The percentage purity on a water-free and methanol-free basis shall be calculated using the values obtained
in the tests for water and methanol, respectively.
8 © EAC 2019 – All rights reservedDEAS 994: 2019
Annex E
(normative)
Loss on drying
E.1Requirements
E.1.1Weighing bottle with a stopper 
E.1.2Air oven
E.1.3Desiccator
E.1.4Weighing scale 
E.2Sample preparation 
Weigh 1 to 2 g of sample (M 1). Tare a glass-stoppered, shallow weighing bottle that has been dried for 30
minutes at 105 ºC. Transfer the sample into the bottle, replace the cover, and weigh the bottle and the sample
(M2). Distribute the sample as evenly as practicable to a depth of about 5 mm, and not over 10 mm. 
E.3Procedure 
Place the bottle with its contents in the drying chamber, removing the stopper and leaving it also in the
chamber, and dry the sample at the 105 ºC for 2 hours. Upon opening the chamber, close the bottle promptly
and allow it to come to room temperature in a desiccator. Weigh the cool bottle and its contents (M 3). 
Calculate the loss on drying from the following equation: 
Loss on drying (%w/w) = 
where
M1 is the mass of sample in grams;
M2 is the mass of sample and weighing bottle in grams before drying; and 
M3 is the mass of sample and weighing bottle in grams after drying and cooling in a desiccator. 
If the sample melts at a temperature lower than 105 ºC, prepare the sample as described above, then place it
in a vacuum desiccator containing sulfuric acid. Evacuate the desiccator to 130 Pa (1 mm of mercury),
maintain this vacuum for 24h, and then weigh the dried sample. Calculate the loss on drying using the same
equation above. 
© EAC 2019 – All rights reserved 9DEAS 994: 2019
10 © EAC 2019 – All rights reservedDEAS 994: 2019
Annex F
(normative)
Determination of sulphated ash
F.1Apparatus
F.1.1 Crucible 
F.1.2Heating plate
F.1.3Desiccator 
F.1.2Analytical balance
F.2Reagents
Concentrated sulphuric acid (A.R. grade)
F.3Procedure
Weigh accurately about 2 g of product in a tared crucible ( W2). Ignite, gently at first, until the material is
thoroughly charred. Cool and moisten the residue with 1 ml of sulphuric acid and ignite gently till the carbon is
completely consumed. Cool the crucible in a desiccator and weigh ( W1).
NOTECarry out the ignition in a place protected from air currents and use as low a temperature as possible to effect
the combustion of carbon.
Sulphated ash, expressed as percent by mass, shall be calculated using the formula below:
21
WWX 100
where
W1is the mass, in grams, of the residue; and
W2is the mass, in grams, of the product tested.
© EAC 2019 – All rights reserved 11DEAS 994: 2019
Annex G
(normative)
Test for triphenylphosphine oxide
G.1Apparatus
Chromatographic system . Typically a high-pressure liquid chromatograph, operated at room temperature, is
fitted with a radial compression module containing a 5 μm C 18 Rad-Pak reverse phase column (10 cm x 8
mm). The mobile phase is maintained at a pressure and flow rate (typically 1.5 ml/min) capable of giving the
required elution time. The chromatograph is equipped with a UV detector (220 nm).
G.2Reagents
G.2.1Mobile phase. Add 67 volumes of acetonitrile (HPLC grade, far UV, filtered through a 0.45 μm
millipore filter or equivalent) to 33 volumes of water (glass distilled, filtered through a 0.45 μm millipore filter or
equivalent). Mix and de-gas thoroughly.
G.2.2Standard solution. Weigh accurately 100 mg of triphenylphosphine oxide into a 10 ml volumetric
flask. Dissolve and make up to volume using the mobile phase. Take 1.0 ml of the resulting solution and make
up to 100 ml with mobile phase. From this solution, prepare a further 100-fold dilution with mobile phase and
use this as the standard solution. Filter through a 0.45 μm millipore filter or equivalent.
G.2.3Test solution. Weigh accurately 100 mg of sample into a 10 ml volumetric flask. Dissolve and make
up to volume with mobile phase. Filter through a 0.45 μm millipore filter or equivalent. Record the mass of
sample as Wt in milligrams
G.3Procedure
Inject duplicate 25 μl portions of the standard and test solutions into the chromatograph. Under the conditions
stated above the retention time for triphenylphosphine oxide is 6 min. Record the mean peak areas for the
standard and test solutions as As and At respectively.
The concentration of triphenylphosphine oxide (TPPO) in the sample, expressed in milligrams per kilogram,
shall be calculated using the formula below:
TPPO (mg/kg) =tst
WAA10000 x 
where
At is the mean peak area for the standard solution; 
As is the mean peak area for the test solution; and
Wt is the mass, in milligrams, of the sample.
12 © EAC 2019 – All rights reservedDEAS 994: 2019
Annex H
(normative)
Test for methanol
H.1Apparatus
Use a suitable gas chromatograph equipped with a hydrogen flame ionization detector containing a 2.1 m x
4.0 mm (id) glass column packed with Porapak PS 80-100 mesh or equivalent materials.
H.1.2Operating conditions
The  operating  conditions  may  vary  depending  upon  the  particular  instrument  used  but  a  suitable
chromatogram may be obtained by using the following conditions:
Column temperature: 150 °C (isothermal);
Inlet temperature: 200 °C;
Detector temperature: 250 °C; and
Carrier gas nitrogen: 20 ml/min.
H.2Reagents
H.2.1Standard solution. Using a 2.0 ml class A volumetric pipette, pipette 2.0 ml of methanol into a 100 ml
volumetric flask, dilute to volume with pyridine, and mix. Transfer 1.0 ml of this solution to a 100 ml volumetric
flask, dilute to volume with pyridine, and mix.
H.2.2Sample solution. Weigh accurately about 2 g of the sample ( Ws) into a 10 ml volumetric flask, dilute
to volume with pyridine, and mix.
H.3Procedure
Inject a 1 μl portion of the standard solution onto a gas chromatography column, obtain the chromatogram,
and measure the area of the peak produced. The relative standard deviation for replicate injections should not
be more than 2.0 %. Calculate the mean peak areas for the standard solution ( As). Similarly, inject a 1 μl
portion of the sample solution ( Vs) into the gas chromatograph, and measure the areas of the peaks produced
by methanol (SA). 
Calculate the mean peak areas, and determine the methanol concentration, expressed as a percentage, using
the following formula:
Methanol, percent = 
SSSSA
 x  x x 
WACVS
where 
SAis the area for the sample;
CS is the percentage concentration of methanol in the standard (volume of methanol X dilution
factor X density of solvent equals 2 x 10–4 x 0.79 x 100);
VS is the volume of the sample solution;
© EAC 2019 – All rights reserved 13DEAS 994: 2019
AS is the standard area; and
WS is the mass, in grams, of the sample.
14 © EAC 2019 – All rights reservedDEAS 994: 2019
Bibliography
[1]IS 5345: 1996 (Reaffirmed in 2001) , Sodium saccharin food grade — Specification (Second revision)
[2]JECFA (2001), Saccharin monograph
[3]Food chemicals Codex (5th Edition) 
[4]JECFA (2006), Analytical methods, test procedures and laboratory solutions used by and referenced in
the food additive specifications, Volume 4.
© EAC 2019 – All rights reserved 15