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Indian Standard Details

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Basic Details
IS Number : IS 1008 : 2004
Reviewed In : 2019
IS Title [Eng-Hn] : Sugar boiled confectionery - Specification (Second Revision)
No of Revision : 2
No of Amendments : 1
Technical Department : Food and Agriculture Department
Technical Committee : FAD 24 ( Ready-to-eat foods and specialized products )
Language : English

Classification Details
Group : Food, Food Products and food processing equipments
Sub Group: Ready to eat foods
Sub Sub Group : Ready-to-eat Foods
Aspects: Product Specification
Certification: Voluntary Certification
Ministry : Ministry of Consumer Affairs, Food and Public Distribution - Department of Food and Public Distribution, Ministry of Food Processing Industries, Ministry of Health and Family Welfare, Ministry of Commerce and Industry
Short Commom Man's Title: Sugar Boiled Confectionery
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 1008 : 2004 :
SNo IS Number Title Technical Committee
1
IS 253 : 2014 Specification for common salt (Fourth Revision) FAD 8
2
IS 498 : 2018 Grading for vacuum pan (Plantation White And Refined) sugar (Sixth Revision) FAD 2
3
IS 873 : 1974 Specification for liquid glucose (First Revision) FAD 16
4
IS 874 : 1992 Dextrose monohydrate - Specification (Third Revision) FAD 16
5
IS 966 : 1999 Desiccated coconut - Specification (Second Revision) FAD 10
6
IS 1151 : 2003 Refined sugar - Specification (Second Revision) FAD 2
7
IS 1152 : 2003 Icing sugar - Specification (Second Revision) FAD 2
8
IS 1162 : 1958 Specification for cane molasses FAD 2
9
IS 1163 : 1992 Chocolates - Specification (Second Revision) FAD 6
10
IS 1164 : 1986 Specification for cocoa powder (Third Revision) FAD 6
11
IS 1263 : 2020 Cocoa Butter — Specification ( Fourth Revision ) FAD 6
12
IS 1479 : Part 2 : 1961 Methops of test for dairy industry: Part 2 chemical analysis of milk FAD 19
13
IS 2491 : 2013 Food hygiene - General principles - Code of practice (Third Revision) FAD 15
14
IS 2791 : 1992 Soluble coffee powder - Specification (Third Revision) FAD 6
15
IS 3633 : 2003 Black tea - Specification (Second Revision) FAD 6
16
IS 4251 : 1967 Quality Tolerances For Water For Processed Food Industry FAD 14
17
IS 4941 : 1994 Extracted honey - Specification (Second Revision) FAD 3
18
IS 5191 : 1993 Sodium alginate,food grade specification (First Revision) FAD 8
19
IS 5707 : 1996 Agar, food grade - Specification (First Revision) FAD 8
20
IS 5719 : 2017 Gelatin, food grade - Specification (Second Revision) FAD 8
21
IS 5975 : 2020 Raw Sugar — Specification ( Second Revision ) FAD 2
22
IS 5982 : 2003 Plantation white sugar - Specification (First Revision) FAD 2
23
IS 6287 : 1985 Methods of sampling and analysis for sugar confectionery (First Revision) FAD 24
24
IS 6795 : 2007 Acacia (Arabic) gum, food grade - Specification (First Revision) FAD 8
25
IS 7224 : 2006 Iodized salt, vacuum evaporated iodized salt and refined iodized salt - Specification (Second Revision) FAD 8
26
IS 9971 : 1981 Specification for lactic acid, food grade FAD 8
27
IS 10563 : 1983 Specification for mineral oil, food grade FAD 8
28
IS 12923 : 1990 Cane gur (Jaggery) - Specification FAD 2
29
IS 13186 : 1991 Citric acid, food grade - Specification FAD 8
30
IS 13952 : 2018 Palm jaggery (Gur) - Specification (First Revision) FAD 2
31
IS 13953 : 1994 Khandsari - Specification FAD 2
32
IS 14124 : 1994 Malic acid, food grade - Specification FAD 8
33
IS 14125 : 1994 DL - Tartaric acid, food grade - Specification FAD 8
34
IS 14400 : 1996 Palm sugar - Specification FAD 2
International Standards Refered In IS 1008 : 2004 Standard contains no Cross Referenced International Standard.
IS 1008 : 2004 is Refered in following Indian Standards : Standard contains no Cross Referenced Indian Standard.