DRAFT UGANDA STANDARD  
  DUS 2170  
First  Edition  
2019 -mm-dd 
 
 
 Reference number  
DUS 2170 : 2019 
© UNBS 2019  
   
Pasteurised liquid eggs  — Specification   
 DUS 2170 : 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 correc t 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 
permiss ion 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 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2170 :2019 
© UNB S 2019 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions.  ................................ ................................ ................................ ..........................  2 
4 Types of paste urised liquid eggs  ................................ ................................ ................................ ........  3 
5 Requirements  ................................ ................................ ................................ ................................ .........  4 
5.1 General requirements  ................................ ................................ ................................ ...........................  4 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  5 
7 Food Additives  ................................ ................................ ................................ ................................ ....... 5 
8 Packaging . ................................ ................................ ................................ ................................ ..............  6 
9 Weights and measures  ................................ ................................ ................................ .........................  6 
10 Labelling  ................................ ................................ ................................ ................................ .................  6 
10.1  General  ................................ ................................ ................................ ................................ ...................  6 
11 Nutrition and health claim  ................................ ................................ ................................ ....................  6 
12 Sampling  ................................ ................................ ................................ ................................ ................  6 
Annex  A (normative)  Determination of moisture content and total solids  ................................ ..................  7 
Annex  B (normative)  Protein (Kjeldahl determination)  ................................ ................................ .................  9 
Annex  C (normative)  Determination of  Total lipids  ................................ ................................ .....................  10 
Annex  D (normative)  Determination of Ash content  ................................ ................................ ....................  11 
Bibliography  ................................ ................................ ................................ ................................ ......................  12 
 DUS 2170 : 2019 
iv © UNBS 2019 – All rights reserved  
 Foreword  
Ugand a 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 Inte rnational 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 Stan dards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other intereste d parties.  
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 Ugan da Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [Food and Agriculture ], 
Subcommittee SC 12, [Meat, poultry and processed products ]. 
This is the first edition ( DUS 2170 :2019) which has been technically developed.  
 DRAFT UGANDA STANDARD  DUS 2170 : 2019 
 
© UNBS 2019 – All rights reserved  1 
 Pasteurised liquid eggs  — Specification  
1 Scope   
This Draft Uganda Standard specifies the requirements, testing and sampling methods for pasteurized liquid 
eggs obtained from domesticated birds for human consumption   
2 Normative references   
The following referenced documents 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 lat est edition of the referenced document (including any amendments) applies.  
AOAC Official Method 931.06 , Phosphorus (Total) (P 2O5) in Eggs   
US 28,  Code of practice for hygiene in the food and drink manufacturing industry  
US 45 , General standard for food add itives (5th Edition)  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US CAC/GL 50, General guidelines on sampling  
US CAC/RCP 15,  Code of hygienic practice for eggs and egg products  
US EAS 5, Refined white sugar – Specificatio n 
US EAS 12, Potable water — Specification  
US EAS 35, Fortified food grade salt — Specification  
US EAS 38, Labelling of pre -packaged foods — General requirements  
US EAS 797, Vitamin and mineral food supplements – Requirements  
US EAS 805, Use of nutrition a nd health claims — Requirements  
US ISO 936, Meat and meat products — Determination of total ash  
US ISO 1736 , Dried milk and dried milk products – Determination of fat content – Gravimetic method 
(Reference method)  
US ISO 1737 , Evaporated milk and sweetened  condensed milk — Determination of fat content — Gravimetric 
method (Reference method)  
US ISO 3728 , Ice-cream and milk ice – Determination of total solids content (Reference method)  
US ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal m ethod for the enumeration of 
coliforms — Colony -count technique   
2 © UNBS 2019 – All rights reserved  
 US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 °C by the pour plate technique  
US ISO 4833 -2, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 2: Colony count at 30 °C by the surface plating technique  
US ISO 6579 Cor. 1 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmone lla spp  
US ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
US ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enu meration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95  
US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony co unt technique in products 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.  
3.1 Poultry  
any kind of domesticated bird, captive -raised for its utility , Poultry can be defined as domestic fowls, including 
chickens, turkeys, geese and ducks, raised for the production of meat or eggs used as food  
3.2 Egg 
female reproductive primary cell, the ovum  
3.3 Incineration  
Is a thermal treatment process that involve s the combustion of organic substances contained in an egg 
converting the material  into ash, flue gas, and heat  
3.4 Contaminant  
any substance  in the food that may be harmful for human consumption  or compromise with safety , may be 
physical (stones, broken g lasses, sand, and metal ), Chemical (machine lubrication oil, fumes) or biological 
(insects, microorganisms, worms ). 
3.5 homogenisation  
any of several processes used to make a mixture of two mutually non -soluble substance uniform . 
3.6 Dirty eggs  
an egg that  has a shell that is unbroken and has adhering dirt or foreign material, or prominent stains on the 
shell surface, or moderate stains covering more than 1/4 of the shell surface  
3.7 Extraneous matter  
any foreign matter in product associated with objectiona ble conditions or practices in production, storage, or 
distribution; included are filth, decomposed material (decayed tissues due to parasitic or nonparasitic causes), 
and miscellaneous matter such as sand and soil, glass, rust, or other foreign substance  DUS 2170 : 2019 
© UNBS  2019 – All rights reserved  3 
 3.8  Incubator  
An enclosed apparatus providing a controlled environment for the care and protection of premature or 
unusually small  poultry   
3.9  Desiccator  
desiccators are sealable enclosures containing materials used for preserving moisture -sensitive ite ms such as 
cobalt chloride paper for another use. A common use for desiccators is to protect chemicals which are 
hygroscopic or which react with water from humidity . 
3.10  Food additive  
any substance not normally consumed as a food by itself and not normal ly used as a typical ingredient of the 
food, whether or not it has nutritive value, the intentional addition of which to food for a technological 
(including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, 
transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or 
its by -products becoming a component of or otherwise affecting the characteristics of such foods . 
3.11  Liquid egg  
liquid product obtained from whole egg and/or egg yolk and/or egg albumen without the addition or removal of 
water  
3.12  Egg York  
yellow internal part of a bird's egg, which is surrounded by the white, is rich in protein and fat, and nourishes 
the developing embryo  
3.13  Egg whit e 
clear, viscous substance round the yolk of an egg that turns white when cooked or beaten.  
3.14  Pasteurization  
heat treatment of a product, such as milk, liquid eggs to make it safe for consumption and improve its keeping 
quality  
4 Types of paste urised  liquid eggs   
a)  liquid egg white  
b)  liquid egg yolk  
c)  liquid whole egg  
d) Frozen egg white  
e) Frozen egg yolk  
f) Frozen whole egg   
4 © UNBS 2019 – All rights reserved  
 5 Requirements  
5.1 General requirements  
Pasteurised liquid eggs  must be fit for human consumption , homogeneous , practically free from shel l 
fragments,  antibiotics residues  and foreign matter. The taste, colour and odour of pasteurised liquid eggs shall 
be natural and characteristic of each product.  
The eggs used shall; 
a) be from farm  and or producers  that comply with US CAC/RCP 15  
b) not be u nhatched eggs from incubators or cracked eggs  
c) not be contaminate with the egg content  of dirty eggs  
d) comply with US 1682  
5.2 Specific requirements  
5.2.1 Ingredients  
All the  ingredients  used shall  be in accordance with their respective standards as below;  
a) Edibl e salt in accordance  with US EAS 35.  
b) White Sugar  in accordance with US EAS 5 . 
c) Portable drinking water  in accordance with US EAS 12.  
d) Vitamins  in or minerals  in accordance with US EAS 797 . 
Note 1 : Any other ingredient may be used provided there exists the st andard or specification of the intended ingredient.  
5.2.2 Processing requirements  
The raw material,  equipment  and personals  in the processing line shall be hygienic and all processes shall be 
in accordance with US 28  
a) The eggs, before breaking, shall be pro perly washed, dried and cooled, if necessary.  
b) liquid egg pasteurization (conventional processing) to be conducted  on a critical  temperat ure–time 
condition where egg protein coagulation may not occur.  
c) Minimum temperature and holding time requirements for th e egg yolk is 60°C for 6.2 min. For the egg 
white and whole egg, minimum temperature and holding  time requirements are 55.6°C and 6.2 min., 
60°C for 3.5 min, respectively  
 
5.2.3 Requirements of the finished product  
The pasteurised liquid eggs  shall have a uniform yellow, white or orange -yellow colour and a smooth and 
uniform  and free flowing material . The product shall;  
a) retain the original properties of fresh egg, like solubility of protein, aerating capacity, binding power 
and palatability.  DUS 2170 : 2019 
© UNBS  2019 – All rights reserved  5 
 b) be free from u npleasant flavours.  
c) be free from discoloration, and other extraneous matter and;  
d) may contain added carotene and riboflavin.  
e) The product shall also comply with the chemical and microbiological requirements given in Table 1.  
  
Table 1 — Requirements for pasteurised liquid eggs  
S/No.  Parameter  Requirement  Method of test  
Whole  White  York   
i) Moisture content, % by mass, Max.  
 75.33  87.81  48.81  Annex B  
 
ii) Protein (N × 6.68), % by mass, Min.  12.49  10.52  16.75  Annex C  
iii) Lecithin and fat, % by mass, Min . 10.02  
 - 
 30.87  
 Annex D  
USISO 1736/1737  
iv) Phosphorus (Total) (P 2O5),mg % by mass, Min.  205 15 569 AOAC 931  
v) Total ash, % by mass, Max.  0.94 0.64 1.77 Annex E  
US ISO 936  
vi) Total solids by mass, Max  24.2 12 51.9 US ISO 3728  
vii) pH by mass, Max  7.2 7.6-9.3 6.0 - 
viii) Pasteurisation temperatures ⁰C,  60 57 61 - 
ix) Total plate count, per gram, Max.  75 000  US ISO 4833  
x) Yeast and mould count, per gram, Max.  50 US ISO 21527 -2 
xi) Coliform count, per gram, Max.  100 US ISO 4832  
xii) Salmonella  Absent  US ISO 6579  
xiii) Staphylococcus aureus  Absen t US ISO 6888 -1 
xiv) E.coli 0157 H7  Absent  US ISO 7251  
 
6 Contaminants  
Pasteurized liquid eggs shall have contaminants and veterinary drug residue limits as in accordance with US 
738 and US CAC/MRL -2 
7 Food Additives   
Pasteurized liquid eggs may contain additives a specifi ed in US 45   
6 © UNBS 2019 – All rights reserved  
 8 Packaging .  
Pasteurized liquid eggs shall be packaged in food grade material complying with US 1659  
9 Weights and measures  
The products shall comply with the Weights and Measures Regulations of the respective Partner States  
10 Labelling  
10.1 General  
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked.  
a) Common name of the food to be declared on the label as ‘Pasteurized liquid eggs’;  
b) The type of the pasteurized liquid egg  
c) Net contents by weight (`System International') units;  
d) Name and physical address of the manufacturer/distributor;  
e) Country of origin;  
f) Lot /batch identification;  
g) Shelf life: best before/use by date;  
h) Statement ‘Food for Human Co nsumption’ shall appear on the package;  
i) Storage conditions  
j) Instructions on disposal of used package  
k) l) list of the ingredients in descending order  
l) m) Packaging date.  
11 Nutrition and health  claim  
Pasteurised liquid eggs  may have health claims associated w ith nutritional composition .and health. Such 
claims when declared shall be consistent with  US EAS 805.  
12 Sampling  
Sampling shall be carried out in accordanc e with US CAC/GL 50.  
 DUS 2170 : 2019 
© UNBS  2019 – All rights reserved  7 
 Annex  A 
(normative)  
 
Determination of moisture content and total solids  
Prepa ration of drying cups  
Liquid products  
 Fill a deep drying cup with 40  g – 50 g of sea sand and a small glass bar  
 Dry the cup at 103 ºC for 3 hours in the drying oven  
 Cool down the cup in a desiccator for 1 hour  
Dried product  
 Dry a base drying at 103 ºC for 3 hours in the drying oven  
 Cool down the cup in a desiccator for 1 hour  
Initial weight of the sample  – (depends on the expected moisture)  
Table B.1 — Moisture content and corresponding sample weights  
Moisture (%)  Weight( grams ) 
< 20 8 – 10 
20 – 50 6 – 8 
50 – 80 4 – 6 
80 – 90 3 – 4 
 
Procedure f or liquid or  dry product  
1. Weigh the empty cup  
2. Weigh the sample in a dried cup  
3. Admix liquid products with the sea sand until it is a smooth mass with the glass bar  
4. Dry all the sample for 4 hours at 103 ºC in a drying  oven  
5. Cool the cup for 1 hour in the desiccator  
6. Weigh the cup with the sample  
7. Calculate and report percentage solid  
Calculations  
Dry matter (%) = 
100
EBA   
8 © UNBS 2019 – All rights reserved  
 E= initial  weight of the sample ( grams ) 
T= weight of the dried empty cup ( grams ) 
A= we ight of the dried cup with sample ( grams ) 
Moisture (%)  = 100 – dry matter (%)  DUS 2170 : 2019 
© UNBS  2019 – All rights reserved  9 
 Annex  B 
(normative)  
 
Protein (Kjeldahl determination)  
Mince and homogenise the sample  
Initial weight of the sample (E)  – (depends on the expected protein)  
Table C.1 —Protein conte nt and corresponding sample weights  
Protein content (%)  Weight( grams ) 
<1 8 
1 – 5 2 – 3 
5 – 10  1 – 1.5 
10 – 20 0.5 – 1 
>20 0.5 
 
Procedure  
1. Weigh the sample in a kjeldahl flask  
2. Add 20 ml of sulphuric acid, two catalyst tablets and 2 glass pearls  
3. The di gestion takes place at 400  ºC – 410 ºC for 3 hours in kjeldhal digestion apparatus (after that the 
solution in the tube is clear)  
4. Carry out the steam distillation with the cooled sample solution ( add 100 ml sodium brine (30  %), 100 
ml water and 60 ml boron  acid (4 %) as solvent for the nitrogen and titrate the transferred nitrogen 
with sulphuric acid (0.1N)  
Protein content (%) =  
EtFV  
V: consumption of the sulphuric acid  
F: 0.875 (N x 6025): Conversion factor for egg products  
T: titre of t he sulphuric acid  
E: initial weight of the sample   
10 © UNBS 2019 – All rights reserved  
 Annex  C 
(normative)  
 
Determination of Total lipids  
Total lipid includes glycerol esters, fatty acids, cholesterol and phospholipids  
Preparation : 
 Homogenise the samples  
 Dry a 250 ml round bottomed flask for 1 hour at 103 ºC 
 Let it cool down in a desiccator and weigh the round bottomed flask ( m1) 
Initial weight of the sample  (m0) – (depends on the expected lipid)  
Table D.1 —Egg pr oducts and corresponding sample weight  
Egg products  Weight ( grams ) 
Liquid whole e gg 4 – 5 
Liquid egg yolk  1 – 2 
Dried whole egg  1 – 1.5 
Dried egg yolk  0.5 – 1 
Procedure  
1. Weigh the sample in an extraction cartridge with 25 grams of sea sand  
2. Homogenise the sample with a glass bar, and then add 25 grams of sodium  sulphate  and 
homogenis e again  
3. Cover the mixture with cotton and extract the lipid in a hot extraction tube with 100 ml cyclohexane  / 
ethanol (1/1) for 6 hours  
4. Filter the ether solution in the prepared round bottomed flask and re - rinse with ether  
5. Evaporate the solvent again and  dry the round bottomed flask for 1 hour at 103 ºC, weigh after 1 hour 
of cooling in a desiccator ( m2) 
Lipid content w  (%) = w = 
100
m0m1 m2  DUS 2170 : 2019 
© UNBS  2019 – All rights reserved  11 
 Annex  D 
(normative)  
 
Determination of Ash content  
Procedure  
1. Temper the  ashing dish at 550 ºC in a muff le furnace for 2 hours, cool down in the desiccator for 1 
hour and weigh  
2. Weigh 5 grams of the sample into the ashing dish and add 1 ml of magnesium acetate solution (15 %)  
3. Homogenise with a glass bar  
4. Clean the glass bar with an ash  free round filter and co ver the sample with the filter  
5. After clean controlled evaporation on a surface evaporator, put the ashing dish in a muffle furnace at 
300 ºC – 350 ºC 
6. Heat the muffle furnace to 600 ºC  
7. Incinerate the sample for 3 hours  
8. Weigh the ashing dish after cooling i n a desiccator for 1 hour  
9. The ash content of magnesium acetate solution is acquired under comparable conditions in a multiple 
measurement  
Calculation  
Ash (g/100g) =
100
m0m1 m3 m2  
m2 = mass of ashing dish after incineration of the sample (g)  
m1= mass of the prepared ashing dish (g)  
m0 = initial weight of the sample  (g) 
m3 = mass of the 1 ml of the magnesium acetate solution (g)   
12 © UNBS 2019 – All rights reserved  
 Bibliography  
[1] Egg and egg products processing, Department of Agriculture, Food and Nutritional science, University 
of Alberta and Edmonton, Canada  
 [2] IEC: 2007,  Egg and Egg product standard,  Guideline, International Egg Commission, London, UK  
[3] International Egg pasteurisation manual, United Egg Association, 2002  
[4] UNECE: 1986 : Hen egg products for use in the food i ndustry — Standard  
[5] Egg pasteurisation manual,  US Department of Agricultural Research Services, 1969  
[6] Rheological Properties of Liquid Egg Products(LEPS) , Mehmet Resat Atılgan & Sevcan Unluturk , 
International Journal of Food Properties, 11: 296 –309, 2 008 
 DUS 2170 : 2019 
© UNBS 2019 – All rights reserved  13 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a produ ct or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS  marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2170 : 2019    
 
ICS 67.120 .20 
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© UNBS  2019– All rights reserved