KENYA STANDARD  DKS 2975 :2022 
ICS 67.100.40  
 
 © KEBS 2022   
 Edible Water -based ices and mixes  — 
Specification  
 
 
 DKS 2975 :2022  
ii © KEBS 2022 – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Kenya Dairy Board  
Kevian Kenya Ltd  
Excel Chemicals Ltd  
RAZCO Ltd   
Glacier Products Ltd  
Egerton University  
Brookside Dairy Ltd  
Kenafric Industries Ltd  
Capwell Industries  
Jomo Kenyatta University  
New KCC Ltd  
University of Nairobi  
Smile Africa Organization  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards  2022 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by a ny means without prior permission in writing from the 
Managing Director.  
  KENYA STANDARD  DKS 2975 :2022 
ICS 67.100.40  
First Edition  
 
© KEBS 2022 – All rights reserved  iii 
 Edible Water -based ices and mixes — 
Specification  
 
 
 
 
  DKS 2975 :2022  
iv © KEBS 2022 – All rights reserved  
  
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P.O. Box 54974 - 00200,  Nairobi, Kenya  
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 info@kebs.org  
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 kenya bureau of standards (kebs)  
KENYA STANDARD  DKS 2975 :2022 
ICS 67.100.40  
First Edition  
 
© KEBS 2022 – All rights reserved  v 
 Foreword  
This Kenya Standard was developed by the Technical Committee on water -based flavoured beverages  under 
the guidance of the Standards Projects Committee , and it is in accordance with the procedures of the Kenya 
Bureau  of Standards . 
The standard is necessary to cover the several frozen food products in the market intended for consumption in 
a frozen state. These include non -dairy ice -cream, Iollies and oth er ices.To ensure that the products available 
on the market are of good quality and safe, the standard covers the compositional requirements, contaminants 
and hygiene, among others.  
During the preparation of this standard, reference was made to the followi ng document s:  
Euroglaces – code for edible ices, version 2013 .  
Agricultural Product Standards ACT, 1990 (ACT No. 119 OF 1990) ; Regulations regarding the 
classification, packing and marking of  edibl e ices intended for sale in the R epublic of South Africa . 
Acknowledgement is hereby made for assistance derived from these  source s.  
 
 
 
 
 KENYA STANDARD  DKS 2975 :2022  
 
© KEBS 2022 – All rights reserved  1 
 Edible Water -based ices and mixes — Specification  
1 Scope  
This Kenya Standard specifies requirements, sampling and test methods for edible Water -based ices and mixes 
— Specification  Intended  for direct co nsumption or further processing.  
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 applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods atomic absorption 
spectrophotometry after microwave digestion  
KS CODEX STAN 193, Codex general standard for contaminants and toxins in foods  
KS CODEX STAN 19 2, Codex general st andard for food additives  
KS EAS 38, Labelling of pre - packaged foods — General requirements  
KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
KS EAS 803, Nutrition labelling — Requirements  
KS 1552, Code of hygienic practic e for milk and milk products  
KS ISO 750 ; Fruit and vegetable products — Determination of titratable acidity  
KS ISO 3594, Milk fat — Detection of vegetable fat by gas -liquid chromatography of sterols (Reference method)  
KS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony count technique  
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour p late technique   
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
KS ISO 6888 -3, Microbiology of food and animal feeding stuffs — Horizontal m ethod for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN 
technique for low numbers  
KS ISO 8968 -4, Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein 
and non -protein nitrogen content and true protein content calculation (Reference method)  
KS ISO 11290 -1, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes and of Listeria spp. — Part 1 : Detection method  
KS ISO 21528,  Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Enterobacteriaceae  DKS 2975 :2022  
2 © KEBS 2022 – All rights reserved  
 KS ISO 21871,  Microbiology of food and animal feeding stuffs — Horizontal method for the determination of low 
number s of presumptive Bacillus cereus — Most  probable number technique and detection method  
3 Product description  
3.1 Frozen  dessert/confection  
Frozen and aerated product obtained from an emulsion of edible fat and protein with other permitted ingredients 
and food additives .  
3.2 Edible Ice (Water Ice, Lolly (Popsicle  and flavoured ice ) 
Shall be an edible ice that have been treated by freezing and are intended for storage, sale, and consumption 
in a frozen or partially frozen state. They may be obtained from th e following: water, sugars, permitted 
acidulants , flavouring and other permitted ingredients and food additives .’’ 
3.3 Ice mix  
Shall be the liquid product containing all necessary ingredients in proper amounts so that when frozen, the 
resulting food confor ms to one of the products defined above.  
3.4 Concentrated ice mix  
Shall be the concentrated product which, after the reconstitution with prescribed amount of permitted liquid, 
results in a product which conforms to ice water, frozen dessert and lolly/Popsicle.  
3.5 Fruit Ice  
Product complying with basic definition of 3.2 and containing fruit content.  
3.6 Fruit or flavoured Sorbet  
Frozen and aerated product complying with  definition of  3.2, with fruit or permitted flavours . 
3.7 Bulky flavours  
Shall be flavouring materials or ingredients which have a significant contribution to the weight of the product for 
example fruit, nut, cocoa products, confectionery etc.   
4 Requirements  
4.1 Essential i ngredients  
All ingredients used shall comply with the relevant Kenya standard s. 
 
This may include:  
  
a) Edible fats and oils, other than those derived from milk, for which standards have been elaborated.  
b) Edible protein, other than that derived from milk  DKS 2975 :2022  
© KEBS 2022 – All rights reserved  3 
 c) Sugars / permitte d non -nutritive sweeteners  
d) Potable Water  
 
4.2 Optional ingredients  
a) Optional fruit characterizing ingredients  
i. The fruit or the juice of any matur e fruit.  
ii. The fruit or fruit juice used shall be clean, fresh, frozen, canned, concentrated, or partially or wholly 
dried.  
iii. The fruit shall be thickened with pectin or other optional ingredients . 
iv. The fruit shall have no pits, seeds, skins, and cores . 
v. Fruits or fruit juices shall have moisture contents, which is not less than 2.0% in the case of citrus 
sherbets, 6. 0% in the case of berry sherbets, and 10% in the case of sherbets prepared with other fruits . 
b) Optional non -fruit characterizing ingredients  
These include:  
i. Ground spice or infusion of coffee or tea.  
ii. Chocolate or cocoa, including syrup.  
iii. Confectionery, hon ey, sugars / permitted  non -nutritive sweeteners , nuts, liqueur, and salt . 
iv. Permitted food additives   
 
4.3 Specific requirements  
The products  shall comply with the specific requirements given in Table 1 when tested in accordance with tests 
methods specified therein.  
Table 1 — Specific  requirements for edible ices and mixes  
S/N Characteristic  Frozen 
dessert  
 Fruit 
ice Edible ice (Water ices and 
lollies/popsicles and 
flavoured ice)  fruit or 
flavoured  
sorbet  Test 
method  
i.  Fat content, % by 
mass, min.  3   - - KS ISO 
3594  
ii.  Fruit content , % by 
mass, min.  - 3  - 5a GMP  
iii.  Protein, % by 
mass, min.  2.2 - - - KS ISO 
8968 -4 
iv.  Total Solids, % by 
mass, min.  33  20 10 28 KS ISO 
3728  
v.  Acidity as %, min.  - 0.20  0.20 0.20  KS ISO 
750 
vi.  (Overrun) Weight 
by volume g/l , min  475 - 
 - 
  600 Appendix 
A DKS 2975 :2022  
4 © KEBS 2022 – All rights reserved  
  
 
 
5 Food additives  
Food additives us ed shall comply  with CODEX STAN 192,  established by the Codex Alimentarius Commission 
(CAC) . 
6 Hygiene  
6.1 General  
The products  shall be produced and handled in accordance with KS EAS 39.  
6.2 Microbiological limits  
The products  shall comply with the microbiological limits given in Table 2 wh en tested in accordance with the 
test methods specified therein.  
Table 2 — Microbiological requirements for  edible ices and mixes  
S/N Micro -organism  Limit  Test method  
i.  Total viable count, CFU/ g 3 x 104 KS ISO 4833 -1 
ii.  Total Coliform s, CFU/ g 10 KS ISO 4832  
iii.  Listeria monocytogenes,  CFU/ 25 g Absent  KS ISO 11290  
iv.  Salmonella spp,  CFU/25 g  Absent  KS ISO 4833 -1 
v.  Enterobacteriaceae,  CFU/g Absent  KS ISO 21528  
vi.  Bacillus c ereus,  CFU/g  Absent  KS ISO 21871  
 
6.3 Pasteurization requirements  
6.3.1 Regarding mixes, with the exception of water ices, the whole mix except for acids, colours and/or 
flavours and flavouring substances including ingredients in Clause 4 , shall have undergone pasteurization or 
equivalent heat treatment . 
7 Contaminants  
7.1 Heavy Metal  
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg  and cadmium  
8 Packaging  
The products  shall be packed in food grade packaging material that safeguards the integrity and safety of the 
product.  a only applicable to fruit sorbet  DKS 2975 :2022  
© KEBS 2022 – All rights reserved  5 
 9 Labe lling 
9.1 In addition to the labelling requirements of KS EAS 38 and KS EAS 803 , the containers shall be legibly and 
indelibly labelled with the following information:  
a) the name of the product shall be as described  in Clauses 3; In case of products containi ng fruits, "name 
of the fruit" followed by the name of the product. The words "name of fruit or flavoured" may be added 
to the product ; 
b) fat content  declaration ; if applicable  
c) net content in SI units;  
d) name and physical add ress of manufacturer;  
e) batch or code  number;  
f) the date of manufacture and expiry date /best before ; 
g) instruction for storage and use;  
h) country of origin; and  
i) List of ingredients used in the descending order . 
 
9. 2 Bulk containers of edible ices shall show the manufacturer’s name and address or a ssigned code, type of 
product and flavor statement.  
10 Sampling  
Sampling for the products  shall be done in accordance with KS ISO 707.  
 DKS 2975 :2022   
 
© KEBS 2022 – All rights reserved   
 Appendix A  
Determination of Overrun  
The overrun shall be determined by volume as follows;  
%overrun= (volume of finished product ꟷ volume of mix used) × 100
1