FOR INTERNAL USE ONLY 
COMMITTEE DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS  993 
First  Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS  993: 2019 
© UNBS 2019 
   
Baking powder  — Specification  
 
 FOR INTERNAL USE ONLY 
COMMITTEE DRAFTDUS DEAS 993: 2019 
ii                © UNBS  2019 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2019 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
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Web: www.unbs.go.ug  
 FOR INTERNAL USE ONLY 
COMMITTEE DRAFTDUS DEAS 993: 2019 
© UNBS  2019 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 993: 2019 , Baking powder  — Specification , is identical with and has 
been reproduced from an East African Standard, DEAS 993: 2019, Baking powder  — Specification , and is 
being proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture.  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
 
  DEAS 993: 2019  
ICS 67.220.20  
 
© EAC 2019                                                                                                                               First Edition 2019   
 DRAFT EAST AFRICAN STANDARD  
Baking powder  — Specification  
EAST AFRICAN COMMUNITY  DEAS 993: 2019  
ii © EAC  2019  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitte d without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2019  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 993: 2019  
© EAC 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Ingredients  ................................ ................................ ................................ ................................ .............  1 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 General requirements  ................................ ................................ ................................ ...........................  2 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
6 Contaminants  ................................ ................................ ................................ ................................ .........  2 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
8 Packaging  ................................ ................................ ................................ ................................ ...............  3 
9 Weights and measures  ................................ ................................ ................................ .........................  3 
10 Labelling  ................................ ................................ ................................ ................................ .................  3 
11 Sampling  ................................ ................................ ................................ ................................ ................  3 
Annex  A (normative)  Determination of available carbon dioxide  ................................ ................................  4 
A.1  Method One  ................................ ................................ ................................ ................................ ...........  4 
A.2  Method Two  ................................ ................................ ................................ ................................ ...........  5 
Annex  B  (normative)   Sampling of baking soda  ................................ ................................ ...........................  8 
Bibliography  ................................ ................................ ................................ ................................ ......................  10 
 DEAS 993: 2019  
iv © EAC  2019  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the Eas t 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 c ommunity .  
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 circulat ed 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 develo pment of East African Standard s. 
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.  DEAS 993: 2019  
© EAC 2019  – All rights reserved  v 
 Introduction  
Baking powder finds widespread use as a chemical leavener of dough for baked products. The constituents of 
baking powder are sodium bicarbonate, edible starch and acid reacting component(s). On wetting, the powder 
produces  carbon dioxide by the action of the acid reacting component on sodium bicarbonate. The released 
carbon dioxide is entrapped in the batter or dough mix resulting in volume increase and lightened  textu re of 
baked goods.  
The starch in baking powder improves  the product’s  consistency and stability  by absorb ing moisture  and thus 
prolong ing its  shelf life . By keeping the product dry, the starch  prevents the powder's  alkaline an d acidic 
components from  react ing with each other prematurely .  
This standard has  been  developed to ensure that the baking powder traded a nd/or used in food products 
delivers the required production qualities and is safe for human consumption . 
 DEAS  993: 2019    
 
© EAC 2019  – All rights reserved  
  
 Baking powder  — Specification  
1 Scope  
This Draft East African Standard specifies requirements, sampling and test methods  for baking powder . 
2 Normative 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 a pplies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
AOAC 920.46, Metals and other constituents in baking powder  
AOAC 999.11 , Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods, Atom ic Absorption 
Spectrophotometry after Dry Ashing  
ISO 760, Determination of water — Karl Fischer Method (General method)  
CODEX STAN 107 , General  standard for l abelling of food additives when sold as such  
CODEX STAN 193 , General standard for contaminants an d toxins in food and feed  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases fo r use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp   
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  
4 Ingredients  
Baking powder shall contain the following ingredients:  
a) refined food grade sodium bicarbonate   
2 © EAC  2019  – All rights reserved  
 b) edible starches such as maize starch and cassava st arch or other neutral material such as calcium 
lactate, anhydrous calcium sulphate and sodium or potassium sulphate; and  
c) one or a combination of the following acid reacting components  or any other in compliance with 
Codex Stan 192 : 
(i) sodium acid pyrophosphat e with or without mono acid calcium phosphate;  
(ii) mono acid calcium phosphate with or without dicalcium orthophosphate;  
(iii) potassium hydrogen tartrate or tartaric acid or a mixture of both;  
(iv) acid compounds of aluminium; and  
(v) glucono delta lactone.  
5 Requirements   
5.1 General requirements  
Baking powder shall be :  
a. free-flowing white powder ; 
b. free from off odours;   
c. free from dirt;   
d. free from insect infestations;   
e. free from fungal infections ;  
f. free from foreign matter and  
g. free from adulterants.  
5.2 Specific requiremen ts 
Baking powder shall comply with the physicochemical requirements given in Table 1  when tested in 
accordance with the test methods  specified therein.  
Table 1 — Physicochemical  requirements for baking powder  
S/N Characteristic  Requirement  Test method  
i.  Available carbon dioxide, % (m/m), min.  12 Annex A  
ii.  Moisture % (m/m),  max.  2 ISO 760  
6 Contaminants  
Baking powder shall comply with the maximum levels for the contaminants given in Table 2  when tested in 
accordance with the test methods  specified therein.   
© EAC 2019  – All rights reserved  3 
 7 Hygiene  
Baking powder shall be manufactured and han dled in accordance with EAS 39.  
Table 2 — Permitted maximum levels of contaminants in baking powder  
S/N Heavy metal  Maximum level  
mg/kg  Test method  
i.  Lead (Pb)  1 AOAC 999.11  
ii.  Copper (Cu)  2 AOAC 999.11  
iii.  Arsenic (As)  0.05 AOAC 920.46 (B)  
8 Pack aging 
Baking powder  shall be packaged in clean, sound and airtight food grade materials . The packages shall 
preserve the quality and safety of the product and preclude contamination from the external environment.  
9 Weights and m easures  
The products shall comply with the Weights and Measures Regulations in the respective  Partner State s. 
10 Labelling  
In addition to the labelling requirements of CODEX STAN 107, the packages shall be legibly and indelibly 
marked with the following information:  
a) name of the product. f or example, “baking powder  
b) name and physical address of the processor/packer/importer;  
c) date of manufacture;  
d) expiry date;  
e) net weight of the product in metric units;  
f) list of ingredients in de scending order by quantity when used; and  
g) declaration 'Contains edible starch', when edible starch is added.  
11 Sampling  
Representative samples of the product shall be drawn in accordance with the method given in Annex B . 
  
4 © EAC  2019  – All rights reserved  
 Annex  A 
(normative)  
 
Determina tion of available carbon dioxide  
Two methods have been described. Any can be used depending on the available facilities.  
A.1  Method One  
A.1.1 Apparatus  
Schroedter's alkalimeter , as shown in Figure 1  
A.1.2 Reagent  
Sulphuric acid  
A.1.3 Procedure  
Fill bulb ( A) with distilled water and bulb (B) with sulphuric acid to a height of 25 mm above port (C) through 
which carbon dioxide escapes into the acid. Weigh the alkalimeter ( M). Introduce 1 g of sample through side 
opening (D) into the decomposition flask (E). W eigh the alkalimeter again ( M2). Open the stopcock (F) and 
allow about 25 ml of water to flow into (E). Allow the initial vigorous reaction to subside. Place the apparatus 
over a flame and boil the solution for about 3 min. Aspirate carbon dioxide free air  through the solution by 
applying suction at G, the air first passing through soda lime. Weigh the alkalimeter again ( M1). 
 
Figure 1 — Schroedter's alkalimeter  
A.1.4 Calculation   
© EAC 2019  – All rights reserved  5 
 The available carbon dioxide, expressed as percent by mass, shall be calculat ed as follows:  
M M)M (M

21 2100
 
where  
M2 is the mass, in grams, of alkalimeter with sample, before decomposition;  
M1 is the mass, in grams, of alkalimeter with sample, after decomposition; and  
M is the mass, in grams, of alkalimeter before introducin g the sample.  
A.2  Method Two  
A.2.1 Apparatus  
Gasometric assembly , as shown in Figure 2. The apparatus consists of a 250 -ml, wide mouthed extraction 
flask (A) made of heat resistant glass connected by a short bent glass tube to a rubber tube (B). B is 
conn ected by a two -way stopcock (C) to a gas measuring tube (D) graduated in millilitres; the zero mark at the 
point just below the top and graduated up to 500 ml. Additionally connected to flask A is a 40 -ml burette (H) 
graduated in millimetres. The gas measu ring tube is connected to a levelling tube (F) through a rubber tube 
(E) having a pinchcock (P) to control the flow of the solution.  
 
Figure 2 — Gasometric assembly  
A.2.2 Reagents  
Displacement solution . Dissolve 100 g of sodium chloride or sodium sulphate in 350 ml of distilled water. 
Accurately add 1 g of sodium bicarbonate (conforming to US 572) and 2 ml methyl orange (0.5 % aqueous 
solution) and then enough sulphuric acid or hydrochloric acid to turn the solution acid (solutio n turns to pale 
pink). Stir until all the released carbon dioxide is removed.  
 
6 © EAC  2019  – All rights reserved  
 This solution is used in the gas measuring tube and the levelling bulb and seldom needs correction.  
A.2.3 Procedure  
Accurately weigh 2.5 g of the sample into flask ( A). Using t he two -way stopcock ( C), connect the gas 
measuring tube ( D) and levelling tube ( F) to the atmosphere and through a funnel on the open end of tube F, 
fill both tubes with displacement solution up to the zero mark of tube D. Connect the decomposition flask A 
with rubber tube B and turn the stopcock so that the gas measuring tube is connected to flask A and 
disconnected from the atmosphere. Fill burette ( H) with distilled water up to the 40 -ml mark and let the 
apparatus stand for 1 min to 2 min so that the tem perature and pressure within the apparatus comes to room 
conditions. Open pinchcock ( P) and bring down the solution level in tube F to reduce pressure within the 
apparatus. Collect the displaced solution in a glass beaker and reserve for re -use later. Slow ly add 35 ml of 
distilled water to decomposition flask, from burette H.  
To allow uniform mixing of contents and complete evolution of CO2, occasionally rotate the decomposition 
flask by swirling and boil the flask and its contents over a tripod stand usin g a Bunsen burner. To prevent 
overflowing of displacement solution in levelling tube, fill to a level lower than the overflow capacity. When the 
mixture in flask A foams up and the foam reaches the neck of the flask, stop heating and quickly immerse the 
decomposition flask in cold tap water kept in a tray below. Also pour water over the decomposition flask while 
rotating it to bring the contents to the temperature of water in the tray. When this happens wait for 5 min to 
secure equilibrium. Equalize pressur e in the measuring tube by pouring solution in levelling tube, using the 
pinchcock P if necessary and read the volume V in the measuring tube.  
A.2.4 Calculation  
Deduct from this volume V, the volume of distilled water added (35 ml) to get the correct volu me of CO2 
evolved after decomposition at atmospheric temperature and pressure.  
The volume of CO2 evolved, in millilitres, at normal temperature and pressure shall be calculated as follows:  
 X
22
2
121
TPVP
PTV1
 
where  
V2 is the volume of carbon dioxide ( CO 2), calculated at normal temperature and pressure;  
T2 is the normal temperature (273 °K or 0 °C);  
P2  is the normal pressure (760 mm);  
P1 is the corrected barometric pressure at temperature T1;  
V1 is the  V - 35 ml = corrected volume of carbon dioxide  (CO 2) evolved after decomposition; and  
T1 is the observed temperature of displacement solution.  
One gram mole (44 g) of carbon dioxide, at NTP will occupy 22 400 ml, that is, 22 400 ml of CO2 at NTP, 
weigh 44 g.  
 
V2 ml carbon dioxide (CO 2) as obtained from 2.5 g of baking powder NTP will weigh, in grams:   
© EAC 2019  – All rights reserved  7 
 
144
224002V.  
Therefore, available carbon  dioxide, percent by mass =  
44
22400 2.51002V    =   
2240044 402V  
 
  
8 © EAC  2019  – All rights reserved  
 Annex  B  
(normative)  
 
Sampling of baking soda  
B.1  General requirem ents for sampling  
In drawing, preparing, storing and handling samples, the following precautions and directions shall be 
observed:  
a) the product shall be kept in a protected place not exposed to damp air, dust or soot;  
b) the sampling instrument shall be clean and dry when used;  
c) precautions shall be taken to protect the samples, the material being sampled, the sampling 
instrument and the containers for samples from contamination;  
d) the samples shall be placed in clean, odourless and dry glass containers. The sampl e containers shall 
be of such size that they are almost completely filled by the sample;  
e) batch containers shall be sealed airtight after filling and marked with full details of sampling, batch or 
code number, name of the manufacturer and other important pa rticulars of the consignment;  
f) samples shall be stored following the product storage conditions prescribed by the manufacturer; and  
g) sampling shall be done by a qualified and authorized person.  
B.2  Scale of sampling  
The number of containers to be tested fro m a lot shall depend on the size of the lot and shall be in accordance 
with Table B.1. 
Table B.1 — Number of containers to be selected for sampling  
Total Number of containers in the lot  
N Number of containers to be selected  
n 
Up to 50  3 
51 to 100  4 
101 to 300  5 
301 to 500  6 
501 and above  7 
 
B.3  Random sampling  
Sampling shall be done randomly from the lot and random number tables shall be used. In case such tables 
are not available, the following procedure may be adopted:  
Starting from any container, count them as 1, 2, 3, ….. r and so on, in one order. Every rth container counted 
shall be chosen, r being the integral part of N/n, where N is the total number of containers in the lot and n the 
number of samples to be selected as shown in Table B.1.   
© EAC 2019  – All rights reserved  9 
 B.4  Test samples and referee samples  
B.4.1  Preparation of individual samples  
Empty the container on a clean sheet of paper and mix thoroughly. Cone and quarter as often as necessary till 
about 75 g of the material is left. From this, take about 15 g of the mat erial and divide it into three equal parts. 
Each part so obtained shall constitute an individual sample representing the container and shall be transferred 
immediately with particulars given in B.1 (e). The individual samples obtained shall be divided into  three sets 
in such a way that each set has a sample representing each selected container. One of these sets shall be 
marked for the purchaser, the other for the vendor and the third being the referee sample.  
B.4.2  Preparation of a composite sample  
Equal q uantities of the product shall be taken from the containers where the individual samples were obtained 
and mixed together to obtain a composite sample weighing not less than 160 g. This composite sample shall 
be divided into three equal parts and transferr ed to clean dry glass containers and labelled with the particulars 
given in B.1 (e). One of these composite samples shall be marked for the purchaser, the other for the vendor 
and the third being a referee sample.  
B.4.3  Referee samples  
Referee samples shal l consist of a set of individual samples (B.4.1) and a composite sample (B.4.2) marked 
for this purpose and shall bear the seals of the purchaser and the vendor. These shall be kept at a place 
agreed to between the two.  
B.5  Number of tests  
Tests for requi rements given in 5.1 and 5.2 (Table 1) shall be conducted on each set of individual samples.  
Tests for contaminants (Table 2) shall be conducted on the composite sample (B.4.2).  
  
10 © EAC  2019  – All rights reserved  
 Bibliography  
[1] IS 1159 (1981) (Reaffirmed in 2010),  Specification for bakin g powder  (First Revision)  
[2] US 571: 2006, Baking powder — Specification  
[3] KS 346: 2000, Specification for baking powder  (First Revision)