DRAFT EAST  AFRICAN  STANDARD  DEAS 948: 2022  
 
ICS 67.160.20  
 
 
 
Fruit  juices , puree, pulp  and nectars  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 iii  DEAS 948: 2022  
 
 
 
 
 
 
 
Contents  Page  
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative  references  ................................ ................................ ................................ ............................  1 
3 Terms  and definitions  ................................ ................................ ................................ ...........................  2 
4 Product  description  ................................ ................................ ................................ ...............................  2 
4.1 Fruit  juice ................................ ................................ ................................ ................................ ................  2 
4.2 Concentrated  fruit juice  ................................ ................................ ................................ ........................  3 
4.3 Water  extracted  fruit juice  ................................ ................................ ................................ ....................  3 
4.4 Fruit puree  ................................ ................................ ................................ ................................ ..............  3 
4.5 Concentrated  fruit puree  ................................ ................................ ................................ .......................  4 
4.6 Dehydrated/powdered  fruit juice  (fruit  juice  powder)  ................................ ................................ ........  4 
4.7 Fruit  Nectar  ................................ ................................ ................................ ................................ ............  4 
4.8 Fruit  Pulp  ................................ ................................ ................................ ................................ ................  4 
4.9 Blended  or mixed  fruit juice  and nectar  ................................ ................................ ..............................  4 
5 Requirements  ................................ ................................ ................................ ................................ .........  5 
5.1 Ingredients  ................................ ................................ ................................ ................................ .............  5 
5.1.1  Essential  Ingredients  ................................ ................................ ................................ ............................  5 
5.1.2  Other  permitted  ingredients  ................................ ................................ ................................ .................  5 
5.2 General  requirements  ................................ ................................ ................................ .........................  10 
5.3 Specific  requirements  ................................ ................................ ................................ .........................  10 
5.3.2  The minimum juice and/or purée content for fruit juices and nectar shall comply with the  
requirements  given  in Table  1 in line with Good  Manufacturing  Practice.  ................................ .... 10 
5.3.3  The minimum Brix  for fruit juices  and nectar  shall  comply  with the requirements  given  in 
Table  1 when  tested  in acco rdance  with ISO 2173.  ................................ ................................ ..........  10 
6 Food  additives  and processing  aids ................................ ................................ ................................ . 10 
7 Contaminants  ................................ ................................ ................................ ................................ ....... 12 
7.1 Pesticide  residues  ................................ ................................ ................................ ...............................  12 
7.2 Heavy  metal contaminants  ................................ ................................ ................................ .................  12 
8 Hygiene  ................................ ................................ ................................ ................................ .................  12 
9 Packaging  ................................ ................................ ................................ ................................ .............  12 
10 Weights  and measures  ................................ ................................ ................................ .......................  12 
11 Labelling  ................................ ................................ ................................ ................................ ...............  13 
11.1 General  labeling  requirements  ................................ ................................ ................................ ...........  13 
11.2 Additional  requirements  ................................ ................................ ................................ .....................  14 
11.2.1  Products  prepared  by physically  removing  water  from  the fruit juice  ................................ ...........  14 
11.2.2  Products  one or more  of the optional  sugar  or syrup  ingredients  are added  ...............................  14 
11.2.3  Products  to be reconstituted  before  consumption  ................................ ................................ ..........  14 
11.2.4  Varietal  denominations  ................................ ................................ ................................ .......................  14 
11.2.5  Juice  content  declaration  ................................ ................................ ................................ ...................  14 
11.2.6  Nutrition  declaration  ................................ ................................ ................................ ...........................  14 
11.2.7  Pictorial  representations  ................................ ................................ ................................ ....................  15 
11.2.8  Products  containing  added  carbon  dioxide  ................................ ................................ .....................  15 
11.2.9  Tomato  juice  containing spices  and/or  aromatic  herbs  ................................ ................................ .. 15 
11.2.10  Juice containing  added  pulp,  cells,  aromatic  substances  or volatile  flavour  components  ........  15 
11.2.11  Prohibition  ................................ ................................ ................................ .. Error!  Bookmark  not defined.  
11.3 Non-retail  containers  ................................ ................................ ................................ ...........................  15 iii  DEAS 948: 2022  
12 Sampling  ................................ ................................ ................................ ................................ ..............  15 
Annex  A (normative)  Method  of measuring gas  volume  ................................ ................................ ............  16 
A.1 Principle  ................................ ................................ ................................ ................................ ...............  16 
A.2 Procedure  ................................ ................................ ................................ ................................ ............  16 
Annex  B (normative)  Sampling  ................................ ................................ ................................ .....................  17 
B.2 Sampling  plans  ................................ ................................ ................................ ................................ ... 17 
Bibliography  ................................ ................................ ................................ ................................ .....................  19 © EAC 2022 – All rights  reserved  v  DEAS 948: 2022  
 
 
 
 
 
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  025, Processed  fruits , 
vegetables  and tubers  
DRAFT EAST  AFRICAN  STANDARD                                                                     D EAS 948: 2022  
 
 
 
Fruit  juices, pulp  and nectars  — Specification  
 
1 Scope  
 
1.1 This draft East Africa Standard specifies requirements, sampling and test methods for fruit juices, pulp,  
nectars and fruit puree and concentrated fruit puree intended for direct human consumption or for f urther 
processing.  
 
 
1.2 This standard  also applies  to the following  fruit juices  
 
a) concentrated  fruit juices;  
 
b) Fruit juice from concentrate;  
 
c) Water  extracted  fruit juice;  
 
d) Dehydrated  fruit juice;  and 
 
e) Powdered  fruit juice.  
 
 
2 Normative  references  
 
The follo wing 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  documen t (including  any amendments) applies.  
 
CODEX  STAN  192, General  standard  for food additives  
 
EAS 12, Potable  water  — Specification  
 
EAS 38, Labelling  for pre-packaged  foods  — General  requirements  
 
EAS 39, Hygiene  in the food and drink  manufacturing  industry  — Code of  practice  
 
EAS 803, Nutrition  labelling  — Requirements  
 
EAS 804, Claims  on food — Requirements  
 
EAS 805, Use of nutrition  and health  claims  — Requirements  
 
ISO 763, Fruits  and vegetable  products  — Determination  of ash insoluble  in hydrochloric  acid 
 
ISO 2172,  Fruit juice — Determination  of solids  content  — Pyknometric method  
 
ISO 2173,  Fruit and vegetable  products  — Determination  of soluble  solids  — Refractometric  method  
 
ISO 2448,  Fruit and vegetable  products  — Determination  of ethanol  content  
 
ISO 4833 -2, Methods  for the microbiological  examination  of foods  ─ Part 2: General  Guidance  for the  Enumeration  of Micro -Organisms -Colony Count  Technique  at 30 °C 
 
ISO 2173 , Fruit and vegetable products — Determination of soluble solids — Refractometric method  
 
ISO 5522 , Fruits,  vegetables  and derived  products  — Determi nation  of total sulphur  dioxide  content  
 
ISO 5523,  Liquid  fruit and vegetable  products  — Determination  of sulphur  dioxide  content  — (Routine  
method)  
 
ISO 6633,  Fruits,  vegetables  and derived  products  — Determination  of lead content  — Flameless  atomic  
absor ption  spectrometric method  
 
ISO 6634,  Fruits,  vegetables  and derived  products  — Determination  of arsenic  content  — Silver  
diethyldithiocarbamate  spectrophotometric method  
 
ISO 7251,  Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the detection  and 
enumeration of  presumptive  Escherichia  coli — Most  probable number  technique  
 
ISO 21527 -2, Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the enumeration  of 
yeasts  and moulds  — Part 2: Colony  count  technique  in produc ts with water  activity  less than or equal  to 0,95 
 
 
3 Terms  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 
fruit juice  
unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit  
or of fruit  maint ained  in sound  condition by  suitable  means  
 
 
3.2 
authenticity  
maintenance of the product’s essential physical, chemical, organoleptic, and nutritional characteristics of the  
fruit(s)  from which  it comes  
 
3.3 
Brix 
Total soluble  solids  content  of the juice 
 
3.4 
nectar  
“unfermented but fermentable product obtained by adding water to either fruit juices, fruit puree, concentrated fruit 
puree, concentrated fruit juices, fruit juice from concentrate, water extracted fruit juice, dehydrated fruit juice, powdered  
fruit juice singly or in combination with or without the addition of sugars”.  
 
3.5 
food  grade  material  
material that will safeguard the hygienic, safety, nutritional, technological and organoleptic qualities of the  
product  
 
3.6   fruit pulp  
Edible portions of the fruit, mashed, or cut into pieces, but not reduced to a puree.  
 
3.7 
single strength fruit juice  
is a natural liquid obtained from fruit without any blending or modification  
 
3.8 
Reconstituted juice  
Reconstituted juice is unfermented but fermentable fruit juice produced from a juice concentrate that has been diluted 
with the same amount of water taken away during the concentration process  
 
3.9  
Fruit puree  
unfermented but fermentable product obtained by suitable processes for example, by sieving, grin ding, and milling the 
edible part of the whole or peeled fruit without removing the juice  
 
4 Product  description  
 
4.1 Fruit  juice  
 
The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptic and  
nutritional  characte ristics  of the juices  of the fruit from which  it comes.  The juice may be cloudy  or clear  and 
may have restored aromatic substances and volatile flavour components, all of which shall be obtained by  
suitable physical means,  and all of which  shall be recover ed from the same  kind of  fruit. 
 
Pulp and cells obtained  by suitable  physical  means  from the same  kind of fruit  may be added.  
 
A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or  juices  and 
purées,  from different  kinds of fruit.  
 
Fruit juice is obtained  as follows:  
 
a) fruit juice directly  expressed  by mechanical  extraction  processes;  and 
 
b) fruit juice from concentrate  by reconstituting  concentrated  fruit juice (4.2) with potable  water  that 
meets  the requirements of  EAS 12 
 
Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but  some 
parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing  Practices  (GMP),  will 
be acce ptable.  
 
4.2 Concentrated  fruit juice  
 
Concentrated fruit juice is the product that complies with the definition given in 3.1, except water has been  physically 
removed in an amount sufficient to increase the Brix level to a value at least 50 % greater than the  Brix value  
established  for reconstituted juice  from the same  fruit, as indicated  in the Table  1. 
 
In the production of juice that is to be concentrated, suitable processes are used and may be combined with  
simultaneous diffusion of the pulp cells or fruit  pulp by water provided that the water extracted soluble fruit  solids  are 
added  in-line to the primary  juice, before  the concentration  procedure.  
 
Fruit juice concentrates may have restored (see Note 1 in 4.10) aromatic substances and volatile flavour  comp onents, 
all of which shall be obtained by suitable physical means, and all of which shall be recovered  from the same kind of 
fruit. Pulp and cells (see Note 2 in 4.10) obtained by suitable physical means from the  same  kind of fruit may be added.  
   
4.3 Frui t juice from puree  
 
Is the unfermented but fermentable product obtained by adding a defined per centage of water to fruit puree.  
 
Fruit Juice from purée may have restored aromatic substances and volatile flavour components, all of which shall be 
obtained by  suitable physical means, and all of which shall be recovered from the same kind of fruit. Pulp and cells 
obtained by suitable physical means from the same kind of fruit may be added  
 
 
4.4 Water  extracted  fruit juice  
 
Water  extracted  fruit juice is the product obtained  by diffusion  with water  of: 
 
a) pulpy  whole  fruit whose  juice cannot  be extracted  by any physical  means;  
 
b) dehydrated  whole  fruit; or 
 
c) dehydrated/powdered  fruit juice.  
 
Water  extracted  fruit juice may  be concentrated and  reconstituted.  
 
The solid s content of the finished product shall meet the minimum Brix level for reconstituted juice specified in  the 
Table  1 when  tested  in accordance  with ISO 2172  or ISO 2173 . 
 
4.5 Fruit  puree 
 
Fruit pur ee for use in the manufacture of fruit juices and nectars . is the unfermented but fermentable product  obtained 
by suitable processes for example, by sieving, grinding, and milling the edible part of the whole or  peeled fruit without 
removing the juice. The fruit shall be sound, appropriately mature, and fresh or p reserved  by physical means or by 
treatment(s) applied in accordance with the applicable provisions of the East African Standard/ Codex  Alimentarius  
Commission.  
 
Fruit puree  may have restored aromatic substances and volatile flavour components, all of which shall be  
obtained by suitable physical means, and all of which shall be recovered from the same kind of fruit. Pulp and  
cells obtained by  suitable physical  means from  the same  kind of fruit  may be added.  
 
4.6 Concentrated  fruit puree 
 
Concentrated fruit pu ree for use in the manufacture of fruit juices and nectars is obtained by the physical  
removal of water from the fruit puree  in an amount sufficient to increase the Brix level to a value at least 50 %  
greater  than the  Brix value  established  for reconstitut ed juice from the same  fruit, as indicated  in Table 1.  
 
Concentrated fruit puree  may have restored aromatic substances and volatile flavour components, all of which  
shall be obtained by  suitable  physical  means,  and all  of which  shall be recovered  from the same  kind of fruit.  
 
4.7 Dehydrated/powdered  fruit juice  (fruit juice  powder)  
 
Dehydrated/powdered fruit juice is the product obtained from fruit juice of one or more kinds by the physical  
removal  of virtually  all the  water content.  
 
4.8 Fruit  nectar  
 
Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition  
of sugars as defined in 5.1.2.1, honey and/or syrups as described in 5.1.2.2, and/or food additive sweeteners  
as listed in the CODEX STAN 192 to produ cts such as fruit juices and fruit puree and concentrated fruit puree,  
concentrated fruit juices, fruit juice from concentrate, water extracted fruit juice, or to a mixture of those   products. Aromatic  substances, volatile flavour  components, pulp and cells  all of which shall be recovered  
from the same kind of fruit and be obtained by suitable physical means may be added. That product moreover  
shall meet the requirements defined for fruit nectars in the Table 1. Mixed fruit nectar is obtained from two or  
more different  kinds of  fruits.  
 
When non -nutritive sweetener is used the amount and type shall comply with clause 8 and it shall be declared  
as such  in accordance  with clause  11. 
 
4.9 Fruit  pulp  
 
Edible  portions  of the  fruit, mashed,  or cut into  pieces, but  not reduced  to a pure e. 
 
4.10 Blended  or mixed  fruit juice and  nectar  
 
Blended or mixed fruit juice and nectar is the unfermented but fermentable product obtained by adding water  
with or without the addition of sugars, syrups and/or honey, and/or sweetener s, obtained from two or more  
different  kinds of  fruits.  The blend  can be obtained from  the following:  
 
a. fruit juice,  
 
b. fruit juice from concentrate,  
 
c. concentrated  fruit juice,  
 
d. water  extracted  fruit juice,  
 
e. dehydrated  fruit juice,  
 
f. powdered  fruit juice,  
 
g. fruit puree ; 
 
h. fruit pulp , and  
 
i. concentrated  fruit puree . 
 
4.11 Fresh  fruit juice  
Fresh fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately  mature,  
ripe and fresh  fruit, freshly  squeezed  or extracted  and packaged  as appropriate and  which:  
a) contains  no additives;  
 
b) has not been  subjected  to any  preserving  process  other  than chilling;  
 
c) free from exogenous  foreign  matter;  
 
d) is practically  free from endogenous  foreign  matter  like seeds  and bits of peel;  and 
 
e) is intended  to be sold for consumption within  two hours  of extraction or  six hours  with refrigeration  
 
NOTE 1  Introduction of aromas and flavours are allowed to restore the level of aromatic substances and volatile flavour  components  
in accordance with  good  manufacturing  practices  (GMP).  
 
NOTE  2 For  citrus  fruits,  pulp or cells are the juice sacs obtained  from the endocarp.  
 
 
  5 Requirements  
 
5.1 Ingredients  
 
5.1.1  Essential  ingredients  
 
5.1.1.1  Directly  expressed  fruit juices  
 
The Brix level for directly expressed fruit juice s shall be the Brix as expressed from the fruit and the soluble  solids 
content of the single strength juice shall not be modified, except by blending with the juice of the same  kind of fruit. 
 
5.1.1.2  Reconstituted  juice  and nectar  
 
The Brix level of the fruit jui ce that requires reconstitution of concentrated juices or dehydrated/powdered fruit  juice (fruit 
juice powdered) shall be in  accordance  with the minimum  Brix level established  in Table  2, exclusive  for the solids of 
any added  optional ingredients  and addit ives. 
 
If there is no Brix level specified in Table 2, the minimum Brix shall be calculated on the basis of the soluble  solids  
content  of the  single  strength  juice used  to produce  such  concentrated  juice.  
 
The potable  water  used  in reconstitution  shall,  at a minimum,  meet  the requirements  of EAS 12.  
 
5.1.2  Other  permitted  ingredients  
 
5.1.2.1  Sucrose, glucose (dextrose anhydrous) or fructose with less than 2 % moisture may be added  only to 
products  intended  for sale to the consumer  or for catering  purposes.  Addition  of both sugars  (defined  in 5.1.2.1  and 
5.1.2.2)  and acidifying  agents  (listed in  CODEX  STAN  192) to the same  fruit juice is prohibited.  
 
Table  1 ─ Requirements  for name  and Brix content  of common  fruit juices  and nectars  
 
 
 
Botanical  Name   
 
Fruit’s  Common  
Name   
Minimum  Brix level  
for Single Strength 
(100%) Fruit 
Juices, pulp, 
reconstituted fruit 
juices and Fruit 
puree  Minimum Single 
Strength (100%)  
Fruit Juice  
and/or Fruit 
puree , pulp  
content, for fruit 
nectars %,  v/vb) 
 
 
Actinidia  deliciosa  (A. Chev.)  
C. F. Liang  & A. R. Fergoson  Kiwi ( * )b) ( * ) c) 
Anacardium  occidentale  L. Cashewapple  11.5 25.0 
Ananas  comosus  (L.) Merrill  
Ananas  sativis  L. Schult.  f. Pineapple  10 40.0 
Annona  muricata  L. Soursop  14.5 25.0 
Annona  squamosa  L Sugar  Apple  14.5 25.0 
Averrhoa  carambola  L. Carambola  / Starfruit  7.5 25.0 
Carica  papaya L. Papaya  ( * ) b) 25.0 
Chrysophyllum  cainito  Star Apple  ( * ) b) ( * ) c) 
Citrullus  lanatus  (Thunb.)  
Matsum.  & Nakai  var. 
Lanatus  Water  Melon  8.0 40.0   
 
Botanical  Name   
 
Fruit’s  Common  
Name   
Minimum  Brix level  
for Single Strength 
(100%) Fruit 
Juices, pulp, 
reconstituted fruit 
juices and Fruit 
puree  Minimum Single 
Strength (100%) 
Fruit Juice  
and/or Fruit 
puree, pulp 
content, for fruit 
nectars %,  v/vb) 
 
Citrus  aurantifolia  (Christm.)  
(swingle)  Lime  c) 
8.0 According to the  
legislation of the  
importing  country  
Citrus  aurantium L. Sour  Orange  b) 
( * ) 50.0 
Citrus  limon  (L.) Burm.  f. 
Citrus  limonum Rissa  Lemon  
 
 
 c) 
8.0 According to the  
legislation of the  
importing  country  
Citrus  paradisi Macfad  Grapefruit  c) 
10.0 50.0 
Citrus  paradisi,  Citrus  
grandis  Sweetie  grapefruit  10.0 50.0 
Citrus  reticulata Blanca  Mandarine/  Tangerine  c) 
11.8 50.0 
Citrus  sinensis  (L.) Orange  10. 50.0 
Cocos  nucifera L.d) Coconut  5.0 25.0 
Cucumis  melo  L. Melon  8.0 35.0 
Cucumis  melo  L subsp.  melo  
var. inodorus  H. Jacq . Casaba  Melon  7.5 25.0 
Cucumis  melo  L. subsp . 
melo  var. inodorus  H. Jacq  Honeydew  Melon  10.0 25.0 
Cydonnia  oblonga Mill. Quince  11.2 25.0 
Diospyros  khaki Thunb . Persimmon  b) 
( * ) 40.0 
Empetrum  nigrum  L. Crowberry  6.0 25.0 
Eribotrya  japonesa  Loquat  b) 
( * ) c) 
( * ) 
Eugenia  syringe  Guavaberry  Birchberry  b) 
( * ) c) 
( * ) 
Eugenia  uniflora Rich. Suriname  Cherry  6.0 25.0 
Ficus  carica  L. Fig 18.0 25.0 
Fortunella  Swingle  sp. Kumquat  b) 
( * ) c) 
( * ) 
Fragaria x. ananassa  
Duchense (Fragaria chiloensis  
Duchesne x Fragaria virginiana  
Duchesne)  Strawberry  7.5 40.0 
a) 
If a juice is manufactured fro m a fruit not mentioned in the above list, it shall, nevertheless, comply  
with all the provisions of the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix leve l as 
expressed from the fruit used to make the concentrat e. 
b) 
No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as  expressed from the fruit used 
to make the concentrate.  
c) 
Acid corrected as determined by the method for total titratable acids in Clause 10 on methods of  analysis.  
d) For mixed and blended fruit juices the Brix of the product shall be the minimum Brix level of the single fruit juice of th e lowest Brix 
in the mix  
 
   
 
 
 
Botanical  Name   
 
Fruit’s  Common Name   
Minimum  Brix level  for 
Single Strength ( 100%) 
Fruit Juices, pulp, 
reconstituted fruit juices 
and Fruit puree  Minimum Single 
Strength (100%) 
Fruit Juice  
and/or Fruit 
puree, pulp 
content, for fruit 
nectars %,  v/vb) 
 
Genipa  americana  “Genipap”  17.0 25.0 
Hippophae  elaeguacae  Sea Buckthorn  b 
( * ) 25.0 
Hipppohae  rhamnoides L. Buckthornberry = Sallow - 
thornberry  6.0 25.0 
Litchi  chinensis  Sonn.  Litchi/Lychee  11.2 20.0 
    
Lycopersicum  esculentum  L. Tomato  5.0 50.0 
Malpighia  sp. (Moc.  & Sesse)  Acerola  (West  Indian  Cherry)  6.5 25.0 
Malus  domestica  Borkh.  Apple  10 50.0 
Malus  prunifolia  (Willd.)  Borkh.  
Malus  sylvestris Mill. Crab  Apple  15.4 25.0 
Mammea  americana  Mammee  Apple  b) 
( * ) c) 
( * ) 
Mangifera  indica L Mango  13. 25.0 
Morus  sp. Mulberry  b) 
( * ) 30.0 
Musa species including M. 
acuminata and M. paradisiaca  
but excluding  other  plantains  Banana  12 25.0 
Passiflora  edulis  Yellow  Passion  Fruit b) 
( * ) c) 
( * ) 
Pasiflora edulis Sims. f. edulus  
Passiflora  edulis  Sims.  f. 
Flavicarpa  O. Def. Passion  Fruit c) 
12 25.0 
Passiflora  quadrangularis  Passion Fruit b) 
( * ) c) 
( * ) 
Phoenix  dactylifera  L. Date  18.5 25.0 
Pouteria  sapota  Sapote  b) 
( * ) c) 
( * ) 
Prunus  armeniaca  L. Apricot  11.5 40.0 
Prunus avium  L. Sweet  Cherry  20.0 25.0 
Prunus  cerasus L. Sour  Cherry  14.0 25.0 
Prunus cerasus L. cv.  
Stevnsbaer  Stonesbaer  17.0 25.0 
Prunus domestica  L. subsp.  
domestica  Plum  12.0 50.0 
Prunus domestica  L. subsp.  
domestica  Prune  18.5 25.0 
Prunus domestica  L. subsp.  
domestica  Quetsche  12.0 25.0 
Prunus persica (L.) Batsch var . 
nucipersica (Suckow) c. K.  
Schneid.   
Nectarine   
10.5  
40.0 
a) 
If a juice is manufactured  from a fruit not  mentioned  in the above  list, it  shall,  nevertheless,  comply  with all the provisions  of the 
standard, except that the minimum Brix level of the reconstituted juice shall be the Bri x level as expressed from the fruit used to  
make  the concentrate.  
b) 
No data currently  available.  The minimum  Brix level of the reconstituted  juice shall be the Brix level as expressed  from the fruit 
used  to make  the concentrate.  
c) 
Acid corrected  as deter mined  by the method  for total titratable  acids  in the Section  on methods  of analysis.  
 
   
 
Botanical  Name   
 
Fruit’s  Common Name   
Minimum  Brix level  for 
Single Strength (100%) 
Fruit Juices, pulp, 
reconstituted fruit juices 
and Fruit puree  Minimum Single 
Strength (100%) 
Fruit Juice  
and/or Fruit 
puree, pulp 
content, for fruit 
nectars %,  v/vb) 
 
 
Prunus persica (L.) Batsch var . 
persica  Peach  10.5 40.0 
Prunus  spinosa L. Sloe 6.0 25.0 
Psidium  guajava  L. Guava  8.5 25.0 
Punica  granatum  L. Pomegranate  12.0 25.0 
Pyrus  arbustifolia  (L.) Pers. Aronia/Chokeberry  b 
( * ) c 
( * ) 
Pyrus  communis  L. Pear  12.0 40.0 
Ribes  nigrum  L. Black Currant  11.0 30.0 
Ribes  rubrum  L. Red Currant  10.0 30.0 
Ribes  rubrum  L. White  Currant  10.0 30.0 
Ribes  uva-crispa  Red Gooseberry  b 
( * ) 30.0 
Ribes  uva-crispa  L. Goosberry  7.5 30.0 
Ribes  uva-crispa  L. White  Goosberry  b 
( * ) 30.0 
Rosa  canina L. Cynorrhodon  b 
( * ) 40.0 
Rosa  sp. L. Rosehip  9.0 40.0 
Rubus  chamaemorus L. Cloudberry  9.0 30.0 
Rubus chamaemorus  L. Morus  
hybrid  Mulberry  b 
( * ) 40.0 
Rubus  fruitcosus  L. Blackberry  9.0 30.0 
Rubus  hispidus  (of North  
America)  R. caesius  (of Europe)  Dewberry  10.0 25.0 
Rubus idaeus L. Rubus  
strigosus Michx.  Red Raspberry  8.0 40.0 
Rubus loganobaccus L. H.  
Bailey  Loganberry  10.5 25.0 
Rubus  occidentalis  L. Black  Raspberry  11.1 25.0 
Rubus  ursinus Cham.  & Schltdl.  Boysenberry  10.0 25.0 
Rubus  vitifolius  x Rubus  idaeus  
Rubus  baileyanis  Youngberry  10.0 25.0 
Sambucus nigra L. Sambucus  
canadensis.  Elderberry  10.5 50.0 
Solanum  quitoense  Lam.  “Lulo ” b 
( * ) c 
( * ) 
Sorbus  aucuparia L. Rowanberry  11.0 30.0 
Sorbus domestica  Sorb  b 
( * ) 30.0 
Spondia  lutea  L. “Cajá”  10.0 25.0 
Spondias  tuberosa  Arruda  ex 
Kost.  “Umbu”  9.0 25.0 
Syzygiun  jambosa  Pome  Apple  b 
( * ) c 
( * ) 
a) 
If a juice is manufacture d from a fruit not  mentioned  in the above  list, it  shall,  nevertheless,  comply  with all the provisions  of the 
standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit u sed to  
make  the conce ntrate.  
b) 
No data currently  available.  The minimum  Brix level of the reconstituted  juice shall be the Brix level as expressed  from the fruit 
used  to make  the concentrate.  
c) 
Acid corrected  as determined  by the method  for total titratable  acids  in the Section on methods  of analysis.  
 
   
 
Botanical  Name   
 
Fruit’s  Common Name   
Minimum  Brix level  for 
Single Strength (100%) 
Fruit Juices, pulp, 
reconstituted fruit juices 
and Fruit puree  Minimum Single 
Strength (100%) 
Fruit Juice  
and/or Fruit 
puree, pulp 
content,  for fruit 
nectars %,  v/vb) 
 
 
Tamarindus  indica  Tamarind  (Indian  date)  13.0 Adequate content to  
reach  a minimum  
acidity  of 0.5 
Theobroma  cacao L. Cocoa  pulp 14.0 50.0 
Theobroma  grandiflorum  L. “Cupuaçu”  9.0 35.0 
Vaccinium  macrocarpon  Aiton  
Vaccinium  oxycoccos  L. Cranberry  7.5 30.0 
Vaccinium myrtillus L. 
Vaccinium corymbosum L. 
Vaccinium  angustifolium  Bilberry/Blueberry  10.0 40.0 
Vaccinium  vitis-idaea  L. Lingonberry  10.0 25.0 
Vitis Vinifera L. or hybrids  thereof 
Vitis Labrusca or hybrids  thereof  Grape  16.0 50.0 
Other : High  acidity  Adequate content to  
reach a minimum  
acidity  of 0.5 
Other : High pulp content, or  
Strong  flavour  25.0 
Other : Low acidity, Low  pulp 
content, or Low/medium  
flavour  50.0 
a 
If a juice is manufactured  from a fruit not ment ioned  in the above  list, it shall, nevertheless,  comply  with all the  provisions  of the 
Standard,  except  that the minimum  Brix level of the reconstituted  juice shall be the Brix level as expressed  from the fruit used  to 
make  the concentrate.  
b 
No data  curre ntly available. The  minimum  Brix level of the  reconstituted juice  shall be  the Brix level as  expressed  from the fruit 
used  to make  the concentrate.  
c 
Acid corrected  as determined  by the method  for total titratable  acids  in the Section  on methods  of analysi s. 
 
 
 
5.1.2.2  Syrups, liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar,  
isoglucose and high fructose syrup may be added only to fruit juice from concentrate, concentrated fruit juices  
(4.2),  concentrated  fruit puree  (4.5) and fruit nectars  (4.7).  
 
5.1.2.3  Honey  and Sugars  derived  from fruits  may be added  only to fruit nectars.  
 
5.1.2.4  Lemon  (Citrus  limon  (L.) Burm.  f. Citrus  limonum  Rissa)  juice or lime (Citrus  aurantifolia  
(Christm.))  juice,  or both,  may be  added  to fruit juice up to 3 g/L anhydrous  citric acid equivalent  for 
acidification purposes to unsweetened  juices as  defined  in 4.1, 4.2, 4.3, 4.4 and 4.5. 
 
Lemon  juice or lime juice,  or both,  may be added  up to 5 g/L anhydrous  citric acid equivalent  to fruit nectars  as 
defined in  4.6. 
 
5.1.2.5  The juice from Citrus reticulata and/or hybrids with reticulata may be added to orange juice in an  
amount  not to exceed  10 %  of soluble  solids  of the  reticulata to  the total of soluble solids  of orange  juice.  
 
5.1.2.6  Salt and spices  and aromatic  herbs  (and their natural  extracts)  may be added  to tomato  juice.  
 
5.1.2.7  For the purposes of product fortification, essential nutrients such as vitamins and minerals may be  
added to fruit juice (Clause 4). Such additions shall comply with national legislation  established fo r this  
purpose.  
 
NOTE  Any optional  ingredients  added  are subject  to ingredient  labelling  requirements  (see Clause  11).   
 
 
5.2 General  requirements  
 
The fruit juices  and fruit nectars  shall have  the characteristic  colour,  aroma  and flavour  of juice from the same 
kind of fruit from which  it is made.  
 
5.3 Specific  requirements  
 
5.3.1  The fruit juices  and fruit nectars  shall comply  with the specific  requirements  in Table  2 when  tested  in 
accordance with  the methods specified  therein.  
 
Table  2 — Specific requirements  for fruits juices  and nectars  
 
Characteristic  Requirement  Test method  
Ethanol  content,  %, max.  0.3 ISO 2448  
Acid insoluble  ash, %, max.   
0.1 ISO 763 
Carbon  dioxide  (CO 2) content  (if 
added)  Not less than one  
gas  volume  Annex  A 
 
5.3.2  The minimum juice and/or purée c ontent for fruit juices and nectar shall comply with the requirements  
given in  Table  1 in line  with Good  Manufacturing Practice.  
 
5.3.3  The minimum  Brix for  fruit juices  and nectar  shall comply  with the requirements  given in  Table  1 when  
tested in  accordance  with ISO 2173.  
 
 
6 Food  additives  and processing  aids 
 
6.1 Fruit juices  and nectar  may contain  only permitted  additives  in accordance  with CODEX  STAN  192. 
 
6.2 Food  processing  aids listed  in Table  3 may be used  in the processing  of products  subject  to this 
standard.  
 
 
Table  3 ─ Maximum  level of  use of food  processing aids  in line with good  manufacturing  practices  
 
Function  Substance  
Antifoaming  Agent  Polydimethylsiloxanea) 
 
 
 
 
 
 
 
 
Clarifying  Agents  Adsorbent  clays  (bleaching,  natural  or activated  earths)  
Adsorbent  resins  
Activated  carbon  (only  from plants)  
Bentonite  
Calcium  hydroxideb) 
Cellulose  
Chitosan  
Colloidal  silica  
Diatomaceous  earth  
Gelatin  (from  skin collagen)   Ion exchange  resins  (cation  and anion)  
Filtration  Aids Isinglassc) 
 
 
 
 
 
 
 
 
 
Flocculating  Agents  Kaolin  
Perlite  
Polyvinylpolypyrrolidone  
c) 
Potassium  casseinate  
b) 
Potassium  tartrate  
b) 
Precipitated  calcium  carbonate  
Rice hulls 
Silicasol  
c) 
Sodium  caseinate  
b), d)  
Sulphur  dioxide  
Tannin  
 
 
Enzyme  preparationse Pecti nases (for breakdown of pectin),  
Proteinases (for breakdown of proteins),  
Amylases  (for breakdown  of starch)  and 
Cellulases  (limited  use to facilitate  disruption  of cell walls).  
 
Packing  gasf Nitrogen  
Carbon  dioxide  
a) 10 mg/L  is the maximum residue  limit of the compound  allowed  in the final product.  
b) 
Only in grape  juice 
c) 
Use of these  processing  aids should  take into account  their allergenic potential.  If there  is any  carryover  of these  processing  
aids into finished  product,  they are subject  to ingred ient declaration  in accordance  with EAS 38.  
d) 
10 mg/L  maximum  limit (as residual SO  ) when  determined  in accordance  with ISO 5522  and ISO  5523  
2 
 
e) Enzyme  preparations  may be used  as processing  aids provided  these  preparations  do not result  in a total liquefaction  and 
do not substantially affect  the cellulose  content  of the processed  fruit. 
f) 
May also be used for  example,  for preservation  
7 Contaminants  
 
7.1 Pesticide  residues  
 
Fruit juices  and nectar  shall comply  with the pesticide  residue  limits  prescribed  by the Codex  Alimentarius  
Commission  of the respective  commodity.  
 
7.2 Heavy  metal  contaminants  
 
The maximum limit of Lead (Pb)  in fruit juices  and nectar  when determined in accordance with ISO  6633  shall not 
exceed 0.03 mg/kg  
8 Hygiene  
 
8.1 Fruit juices  and nectar  shall be produced and handled  under  hygienic  conditions  in accordance  with 
EAS 39. 
 
8.2 Fruit juices  and nectar  shall comply  with microbiological  limits  given  in Table  5 when  tested  in  accordance with  the methods specified  therein.  
 
Table  4  ─ Microbiological  limits  in fruit juices  and nectars  
 
 
Microorganism  Maximum limit  
cfu/g   
Test method  
Total  viable  count  103 ISO 4833 -2 
Escherichia  coli Absent  ISO 16649 -2 
Yeasts  and moulds  30 ISO 21527 -1 
 
 
9 Packaging  
 
Fruit juices  and nectars  shall be packaged  in food grade  material  that ensures  the integrity  and safety  of the 
product.  
 
10 Labelling  
 
10.1 General  labeling  requirements  
 
In addition  to the requirements  of EAS 38, EAS 803, EAS 804 and EAS 805, the following  specific  labelling  
requirements  shall apply  and shall be legibly  and indelibly  marked  on the container:  
 
a) Name  of the product  
 
The fruit name shall be filled in the blank of the product name mentioned under this clause. These names may  only be 
used  if the product  conforms  to the definitio n in 4.1 or  which  otherwise  conform  to this standard.  
 
The name  of the  product  shall bear  the name  of the  fruit used as  defined  in 4.1 as follows:  
 
i. Fruit Juice:  “ juice”  or “juice  of ”; 
 
ii. Concentrated  fruit juice:  “concentrated  juice”  or “ juice concentrate ”; 
 
iii. Water  extracted  fruit juice “water  extracted  juice”  or “water  extracted  juice of  ”; 
 
iv. Fruit puree ; “ purée”  or “Puree of ”; 
 
v. Concentrate d Fruit puree ; “concentrate d puree” or “ purée  concentrate”;  
 
vi. Fruit Nectar;  “ nectar”  or “nectar  of ”; 
 
vii. Fruit juice b lend: In the case of fruit juice products (4.1) manufactured from two or more fruits, the  
product name shall include the names of the fruit juices comprising the mixture in descending  
order of proportion by weight (m/m) or the words "fruit juice blend", " a fruit juice mixture", "mixed  
fruit juice" or  other  similar  wording;  and 
 
viii. Products from concentrate: For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product  
contains or is prepared from concentrated juice and water or the product is p repared from juice  
from concentrate  and directly  expressed  juice or nectar,  the words  “from  concentrate”  or 
“reconstituted”  shall be  entered in conjunction  with or  close to the  product name, standing  out 
well from any background, in clearly visible charact ers, not less than half the height of the letters  
in the name  of the juice.  
 
ix. Fruit pulp; “ ----pulp ”  or “pulp  of   
b) date of manufacture;  
 
c) expiry  date;  
 
d) brand  /trade  name;  
 
e) list of ingredients;  
 
f) net contents;  
 
g) instructions  for use; 
 
h) storage  conditions;  
 
i) name  and address  of the  manufacturer;  and 
 
j) country  of origin.  
 
10.2 Additional  requirements  
 
10.2.1 Products  prepared  by physically  removing  water  from  the fruit juice  
 
For fruit juices, fruit nectars, fruit puree  and mixed fruit juices/nectars/purées, if the produc t is prepared by  
physically removing water from the fruit juice in an amount sufficient to increase the Brix level to a value at  
least 50 % greater than the Brix value established for reconstituted juice from the same fruit, as indicated in  
Table  1, it shall be labelled  “concentrated”.  
 
10.2.2 Products  one or more  of the optional  sugar  or syrup  ingredients  are added  
 
For products defined in  4.1 to 4.10,  where one or more of  the optional sugar  or syrup ingredients as are  
added, the product name shall include  the statement called “sugar(s) added” after the fruit juice or mixed fruit  
juice’s  name.  
 
When food additive sweeteners are employed as substitutes for sugars in fruit nectars and mixed fruit nectars,  
the statement, “with sweetener(s),” shall be included in conjunction with or in close proximity to the product  
name.  
 
If non - nutritive sweetener is used, the following words ‘contain non -nutritive sweetener for special dietary use’  
shall be  declared  on the label in  close  proximity.  
 
The name,  type and the am ount of non -nutritive  sweeteners  used  shall be indicated  in the label.  
 
10.2.3 Products  to be reconstituted  before  consumption  
 
Where concentrated fruit juice, concentrated fruit puree , concentrated fruit nectar or mixed concentrated fruit  
juice/nectar/pur ée is to be reconstituted before consumption as fruit juice, fruit puree , fruit nectar or mixed fruit  
juices/nectars/purées, the label shall bear appropriate directions for reconstitution on a volume/volume basis  
with water to  the applicable  Brix value  in the Table  1 for reconstituted  juice.  
 
10.2.4 Varietal  denominations  
 
Distinct varietal denominations may be used in conjunction with the common fruit names on the label where  
such  use is not  misleading.  
 
10.2.5 Juice  content  declaration  
  Fruit nectars and mixed fruit nectars shall be conspicuously labelled with a declaration of “juice content  %” 
with the blank  being  filled with the percentage of  purée  and/or  fruit juice computed  on a volume/volume  basis.  
 
The words “juice content  %” shall appear in close pr oximity to the name of the product in clearly visible  
characters,  not less than half the height  of the letters  in the name  of the juice.  
 
10.2.6 Nutrition  declaration  
 
Any added essential nutrients declaration shall be labelled in accordance with EAS 803, EAS 804 and EAS  
805. 
 
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a  
“Vitamin  C” claim.  
 
For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part t he 
added sugars or other sugars or syrups, including honey and/or sugars derived from fruits any nutrient content  
claims  related  to the reduction  in sugars  shall conform  to EAS 803,  EAS 804 and EAS 805. 
 
10.2.7 Pictorial  representations  
 
A pictorial repres entation of fruit(s) on the label shall not mislead the consumer with respect to the fruit so  illustrated.  
 
10.2.8 Products  containing  added  carbon  dioxide  
 
Where the product contains added carbon dioxide more than one volume the term “carbonated” or “spar kling”  shall 
appear  on the label near the name  of the product.  
 
10.2.9 Tomato  juice  containing  spices  and/or  aromatic  herbs  
 
Where tomato juice contains spices and/or aromatic herbs in accordance with 5.1.2.6 the term “spiced” and/or  the 
common  name  of the aromatic herb  shall appear on  the label  near the name  of the juice.  
 
10.2.10 Juice  containing  added  pulp,  cells,  aromatic  substances  or volatile  flavour  components  
 
Pulp and cells added to juice over that normally contained in the juice shall be declared  in the list  of ingredients.  
 
Aromatic substances, volatile flavour components, pulp and cells added to nectar over that normally contained  in the 
juice shall be declared  in the list of ingredients.  
 
10.3 Non-retail  containers  
 
Information for non -retail co ntainers not destined to final consumers shall be given either on the container or in  
accompanying documents, except that the name of the product, lot identification, net contents and the name  and 
address of the manufacturer, packer, distributor or importe r, as well as storage instructions, shall appear  on the 
container,  except  that for tankers  the information  may appear  exclusively  in the accompanying  documents.  
 
However, lot identification, and the name and address of the manufacturer, packer, distributor  or importer may  be 
replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying  documents. 
For non retail containers, the information required shall be given either on the container or in  accompanying  
documen ts, except  that the name  of the product,  lot identification,  and the name  and address  of the  manufacturer or  
packer  shall appear  on the container.  
 
 
11 Sampling  
 
Sampling  shall be done  in accordance  with Annex  B.  Annex A  
(normative)  
 
Method  of measuring  gas volume  
 
 
A.1 Principle  
 
The method involves snifting of the top gas. The pressure reading should drop to 2 psi, to remove the air  
before testing for carbon dioxide volume. In so doing correction of altitude as per table should be considered  
as pressure  is affected  by altitude.  
 
The apparatus consists of pressure gauge having a hollow spike with holes in its side. The bottle is inserted  
from the side into the slot provided in the neck of the carbon dioxide tester and is secured in place by  
tightening with a t hreaded system. The pressure gauge is inserted until the needle point touches the crown  
cork. There is a  snift valve on the  gauge stem  which is kept closed  until the  needle  point  of the pressure  
gauge  is forced  through  the crown  cork.  The reading  is noted  on the gauge.  
 
 
A.2 Procedure  
 
Clamp the bottle in the frame of the gas volume tester. Pierce the crown cork but do not shake the bottle. Snift  
off the top gas quickly until the gauge reading drops to zero. Make certain to close the valve instantly the  
needle touches zero in the pressure gauge. Shake the bottle vigorously until the gauge gives the reading that  
additional shaking does not change. Record the pressure.  Note the temperature and record. Obtain the  
volume  of gas from  pressure -temperature  chart  (Carbo n dioxide  chart)   Annex  B 
(normative)  
 
Sampling  
 
B.1 Definitions  
 
B.1.1  lot 
collection of primary containers  or units  of the same size, type, and style manufactured or  packed under  
similar  conditions  and handled  as a single  unit of trade  
 
B.1.2  lot size 
number  of primary  containers  or units  in the lot  
 
B.1.3  sample  size 
total number  of sample  units  drawn  for examination  from a lot 
 
B.1.4  sample  unit 
container,  a portion of the contents  of a container, or  a composite mixture of product from  small containers  
that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the  
entire contents of  the container  
 
B.2 Sampling  plans  
 
Sampling  shall be done  in accordance  with the plan specified  in Table  B.1. 
 
Table  B.1 – Sampling  plan 
 
 
 
Lot size (primary  containers)   
Size of container,  
n a 
 
Net weight  equal  to or less than  1 kg (2.2 lb) 
 
4 800 or less  
13 
 
4 801 to 24 000  
21 
 
24 001 to 48 000  
29 
 
48 001 to 84 000  
48 
 
84 001 to  144 000  
84 
 
144 001 to 240 000  
126 
 
Over  240 000  
200 
 
Net weight  greater  than 1 kg (2.2 lb) but not more  than 4.5 kg (10 lb)   
 
2 400 or less  
13 
 
2 401 to 15 000  
21 
 
15 001 to 24 000  
29 
 
24 001 to 42 000  
48 
 
42 001 to  72, 000  
84 
 
72 001 to  120 000  
126 
 
Over  120 000  
200 
 
Net weight  greater  than 4.5 kg (10 lb) 
 
600 or less  
13 
 
601 to 2 000   
21 
 
2 001 to 7 200  
29 
 
7 201 to 15 000  
48 
 
15 001 to 24 000  
84 
 
24 001 to 42 000  
126 
 
Over  42 000  
200 
 
a n = number  of primary  containers  in sample.   Bibliography  
 
 
EAS 77-1: 2000,  Soft fruit juice — Specification  — Part 1: Soft  drinks  and fruit juice 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  DEAS 948: 2022  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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