PS:3114-2014

PAKISTAN STANDARD SPECIFICATION

FOR
SHERBATS OR SYRUPS (1ST REVISION)

0.1 FOREWORD

0.1 This Pakistan Standard was adopted by the Pakistan Standard & Quality Control Authority; Standard
Development Centre on 30th December 2014 after the draft finalized by the Soft Drinks Technical
Committee had been approved by the National Standards committee for Agricultural and Food
Products.

0.2 Sherbats or Syrups occupy an important place among the beverages manufactured in the country. It is
however, necessary to ensure the quality of the products if the demand is to be maintained and further
developed. It is therefore, necessary to have strict quality control based on specifications, thus
safeguarding the interest and the health of the consumer.

0.3 Sherbats /Syrups are prepared with or without addition of acidity regulators to the sugar syrup and
flavouring essences. The Syrups may also contain added colours and preservatives as permitted by
Codex.

0.4 In the preparation of this standard the views of the Manufacturers, Consumers, Scientists,
Technologists, Shariah Scholars & Testing Authorities have been taken in to consideration.

0.5 This standard was established in 1991. Keeping in view the latest technological and trade advances the
committee felt it to revise in the light of latest development in the industries.

0.6 For the purpose of deciding whether a particular requirements of this standard is complied with the
final value observed or calculated expressing the result of a test or analysis shall be rounded off in
accordance with PS: 103 for Methods of Rounding off Numerical Values the number in significant
places retained in the rounded value, shall be same as that of the specified value in the standard.

0.7 All the ingredients preparation, processing, packaging store and/or transportation shall be accordance
with PS:3733 for Halaal Food Management System Requirement for any organization in the Food
Chain.

//Anus Ali// Agri & Food Division

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 PS:3114-2014

1. SCOPE

1.1 This Standard prescribes the requirements and the methods of sampling for Sherbats or Syrups.

2. REQUIREMENTS

2.1 Sherbats or Syrups made from sugar, dextrose, invert syrup, liquid glucose either singly or in
combination containing not less than 65 % of total soluble solids and blended with extract / distillates
of herbs, flowers and or fruit. It may also contain fruit juice and other fruit ingredients appropriate to
the product. It shall be free from burnt or objectionable taint, flavours, artificial sweetening agents,
extraneous matter and crystallization. It may contain acidity regulator, permitted colours and permitted
preservatives.

2.2 Preservatives – The preservatives may be used in Sherbats or syrup are sulphur dioxide or any other
suitable Sulphite, benzoic acid, sorbic acid or its water soluble salts. The sulphur dioxide (SO 2) content
shall not exceed 70 parts per million or Benzoic acid, sorbic acid content shall not exceed 1000 parts
per million.

2.3 The total soluble solids content in sherbats or syrups shall be not less than 65 percent by weight.

2.4 Sherbats or Syrups shall be transparent free from scum. It shall be of a uniform colour, shall posses a
pleasant taste and flavour truly characteristic of the flavouring material used. There shall be no
crystallization of sugar at 250C.

2.5 Sherbat or Syrup in ready to drink form shall not contain poisonous metals in excess of the quantities
specified in Table-1.
TABLE – 1

S. No. Characteristics Limits ppm (Max.)

1. Arsenic (as As) 0.01

2. Lead (as Pb) 0.01

2.6 Sherbats and syrups should be free from pathogenic organisms.

//Anus Ali// Agri & Food Division

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 PS:3114-2014

2.7 Table-2 - Microbiological Limits

Sr No. Microbiological Parameters Limits

Total plate count ( CFU per g) <50,000

1
Coliforms (CFU per g)
2. <100
E.coli (CFU per g) Absent
3
Listeria monocytogenes (CFU per 25 g) Absent
4

3. METHOD OF TESTS

3.1 The relevant Testing Method of PS, ISO, CAC and of other internationally recognized standard
methods may be taken into account for analysis purpose.

4. PACKING AND MARKING

4.1 Packing – Sherbats or Syrup shall be packed in suitable containers preferably glass bottles or food
grade PET bottles/laminated food grade multilayer films.

4.2 Marking – Each containers shall be marked or labeled with the following particulars:
a. Name of the product with the brand name, if any
b. List of Ingredients.
c. Name and address of the manufacturer;
d. Net volume of the contents, (In metric units)
e. Date of manufacture and expiry,
f. Batch or Code number
g. List of additives, if used;
h. Storage conditions.
i. This Pakistan Standard, PS mark and license number.

5 LABELLING- It shall conform to PS: 1485 for Labeling of Pre-packaged Foods.

6. SAMPLING

6.1 The method of drawing representative samples of the material and the criteria for conformity shall be
as prescribed in PS: 630 for Method of sampling and Test for Fruits & Vegetables Products.
___________________________________

//Anus Ali// Agri & Food Division

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 PS:3114-2014

Note: The containers of Sherbats or syrup will not depict any ambiguous or vague details, may bear pictorials
of those Fruits, Flowers & Herbal Ingredients which are used in the product. ROSE, KHUS, KEWRA,
SANDAL, and other such syrups may be declared as ‘NATURAL’.

____________________

STANDARDS DEVELOPMENT CENTRE

(Agriculture & Food Division)

No.PSQCA/SDC-2/TC-22/NSCAF/2015. Dated: 10-02-2016.

CORRIGENDUM

PAKISTAN STANDARDS SPECIFICATION

FOR

SHERBATS OR SYRUPS (1ST REVISION)

PS:3114-2014.

TABLE – 1, PAGE NO.2,

//Anus Ali// Agri & Food Division

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 PS:3114-2014

TO BE READ AS FOLLOWS:

S. # CHARACTERISTICS LIMITS ppm (Max.)

1. Arsenic (as As) 0.50

2.
Lead (as Pb) 0.70
3.
Copper (as Cu) 1.50

//Anus Ali// Agri & Food Division

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