a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.2 0                        DMS 1438 :2017  
       First  edition  
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
Fruit  syrups  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.160.2 0        DMS 1438:2017
                                              First edition  
 
 
 
 
 
 
 
Fruit  syrups  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
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                                                                              Fax:  +265 1 870 756  
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 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword ……………………………… …………………………………..………………………………………… … ii 
Technical committee …………………………………………………………………………………………………….. ii 
Notice ……………………………..……………………………………………………………………………… …….... ii 
Scope ……………………………………………………………………………………………………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions ..…………………………………… …………………………………………………………….  1 
Essential composition and quality factors …………………………………………………………………………….. 2 
Food additives………………………………………………………………………………………………………….... 2 
Contaminants ………………………………………………………………… ………………………………………….  3 
Hygiene ………………..………………………………………………………………………………….. ...................  3 
Packaging and l abelling ……………………..……………………………………………… ………………………….  3 
Methods of test …………………………………………………………………………………… ……………………..  3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 ii FOREWORD  
 
This draft Malawi standard  was prepared by MBS/TC 11, the Technical Committee on  Alcoholic and non -
alcoholic b everages  to provide requirements for fruit syrups.   
 
In preparing this draft Malawi standard reference was made to  the following standard s: 
 
East African Standard, EAS 988:2018, Fruit drinks – Specification;  and 
 
Kenyan  Standard,  KS 224:2016 , Fruit drinks and squashes  – Specification . 
 
Acknowledgeme nt is made for the use of the above standard . 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was prepared by MBS/TC 11 , the Technical Committee on Alcoholic and non -
alcoholic b everages , and the following companies, organizations and institutions were re presented:  
 
Castel Malawi Brew ery Limited;  
Chibuku Products Limited;  
Competition and Fair Trading  Commission;  
Consu mer Association of Malawi;  
Environmental Affairs De partment;  
Immortals Limi ted; 
Lilongwe Dairy ( 2001) Limited;  
Malawi Environment Protection Authority;  
Malawi Revenue Authority;  
Malawi University of Business and Appli ed Sciences;  
Ministry of Health;  
Ministry of Local Government;  
Ministry of Trade and Indus try; 
Rab Processors Limit ed; 
Shoprite Limit ed; 
Universal Industries Limited; and  
Universit y of Malawi.  
 
 
NOTICE  
 
This draft standard shall be reviewed every five years, or earlier when ever it is necessary, in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being reviewed .1 
 DMS 1438: 2017 
DRAFT  MALAWI STANDARD  
 
Fruit  syrups  – Specification  
 
 
1 SCOPE  
 
This draft Malawi  standard specifies the requirements and the methods of sampling  and test for fruit  syrups  
intended for direct human consumption as a ready to dri nk beverage after dilution with po table water .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to 
be a reference to the latest edition of that standard, parties to agreements based on this standard are 
encouraged to take steps to ensure the use of the most recent edition of the standard s indicated below. 
Information on current valid national and int ernational standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic conditions;  
 
MS 23: Processed fruits a nd vegetables  ̶ Methods of test;  
 
MS 214:  Drinking water – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302:  Contaminants and toxins in foods – General standard;  
 
ISO 763: Fruit and vegetable products – Determination of ash insoluble in hydrochloric acid;  
 
ISO 1842: Fruits and Vegetables – Determination of pH;  
 
ISO 2173: Fruit and vegetable products – Determination of soluble solids – Refractometric method;  
 
ISO 2448: Fruit and vegetable products – Determination of ethanol content;  
 
ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coliforms – Colony -count technique;  
 
ISO 4833 -2: Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 2: Colony cou nt at 30 °C by the surface plating ; 
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enume ration of presumptive Escherichia coli – Most probable number technique; and  
 
ISO 21527 -1: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
yeasts and moulds – Part 1: Colony count technique in products with water a ctivity greater than 0.95.  
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this draft standard , the following te rms and definitions shall apply;   
2 
 3.1 
extraneous matter  
includes inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps  of earth, clay and 
mud and organic ma tter such as chaff, straw, seeds and peels , insects or insects fragments, rodent hairs or 
any other foreign matter  
 
3.2 
potable water  
water complying with the requirements of MS 214  
 
3.3 
fruit syrup  
sweetened fruit jui ce containing sugar  (dextrose, invert sugar, liquid glucose , high fructose sy rup) either 
singly or in combination  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Preparation  
 
Fruit syrups shall be prepared only from fruit juice, sugar  (invert sugar, dex trose, liquid glucose, high fructose 
syrup ), with or without potable water, peel oil, fruit essences (delivered from fruits), natural flavours, common 
salt, citric acid, ascorbic acid, permitted preservatives and permitted colour . 
 
4.2 Requirements of the finished product  
 
4.2.1 The products  shall hav e the  colour and flavour characteristics of the variety or type of fruit used for 
preparation . 
 
4.2.2 The product shall be clean and free from extraneous matter . 
 
4.2.3 Shall be free from deterioration or spoil age. 
 
4.2.4 Fruit syrups  shall conform to the compositional requirement s in Table 1 . 
 
Table 1 – Compositional requirements for fruit syrups  
 
1 2 3 4 
S/N Characteristic  
 Requirement  
 Test methods  
1 Fruit juice/puree content in the final 
product, % (v/ v), min.  25 MS 23  
2 Total soluble solids (TSS ), %, min.  65 ISO 2173  
3 Acid insoluble ash , % (w/w) , max.  0.02 ISO 763  
4 pH, min.  2.5 ISO 1842  
5 Ethanol, mg/kg, max.  3 ISO 2448  
 
4.2.5 Fruit syrups  shall comply with limits for micro -organisms specified i n Table 2 . 
 
Table 2  – Microbiological limits for  fruit syrups  
 
1 2 3 4 
S/N Characteristic  Limit (cfu)  Test methods  
1 Total aerobic count, per ml, max.  100 ISO 4833 -2 
2 Total coliforms, per 100 ml  Absent  ISO 4832  
3 E. coli,  per 100 ml  Absent  ISO 7251  
4 Yeast and mould count, per ml, max.  10 ISO 21527 -1 
5 Salmonella spp . per 25 ml  Absent  ISO 6579  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, may be used and only within the limits 
specified.  
  
3 
 6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this standard shall comply with the maximum levels of heavy metals and toxic 
substances prescribed in MS 302 . 
 
6.2 Pesticide residues  
 
All the raw material s use d in the production of fruit  syrups  shall comply with the max imum residue limits for  
pesticides as established by the  Codex Alimentarius Commission.  
 
 
7 HYGIENE  
 
The product  covered by the provisions of this draft standard shall be prepared and handled in accordance 
with the requirement s set out in MS 21.  
 
 
8 PACKAG ING AND LABELLING  
 
8.1 Packaging   
 
8.1.1  Fruit syrups  shall be packaged in food grade containers, which  will safeguard the hygienic, 
nutritional, technological, and organoleptic qualities of the product . 
 
8.1.2  The containers, including packaging material,  shall be made of substances, which  are safe and 
suitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to 
the product.  
 
8.2 Labelling  
 
In addition to provisions prescribed in MS 19, the following informa tion shall be marked or labelled indelibly 
and legib ly on the fruit syrups packages : 
 
8.2.1  Name of the product.  The name of the product shall be declared. In case where the product is 
made from juice and other edible portions of only one type of fruit, t he name of the fruit from which it has 
been prepared shall be written on the label; where the product is made from juice and other edible portions 
of more than one type of fru it, the word “mixed fruit syrup ”, shall be used.  
 
8.2.2  Net content. The net cont ents shall be declared in the metric (SI) units by volume.  
 
8.2.3  Name, address and physical location of the manufacturer. The full name and street address of 
the manufacturer or seller or franchiser or entity on whose behalf the product has been manufactu red shall 
be included on the label.  
 
8.2.4  Instructions for use. The recommended dilution ratio expressed in terms of number of parts of 
water that must be mix ed with one part of fruit syrup  shall be presented on the label.  
 
8.2.5  Date of manufacture. The date of manufacturer shall be declared and legibly printed.  
 
8.2.6  Best before date. The best before date shall be declared and legibly printed.  
 
8.2.7  List of ingredients. List of ingredie nts used to prepare fruit syrup  shall be declared in descending 
order of proportion.  
 
8.2.8  Storage conditions or conditions for use  
 
8.2.9  Lot Identification. Each container shall be embossed or otherwise permanently marked in code or 
in clear identity the producing factory and the lot.  
 
 
9 SAMPLING AND METHODS OF TEST  
 
Sampling and test ing of fruit syrups  shall be done in accordance with methods outlined in this draft standard.  
  
 
ICS 67.160.20         DMS 1438 :2017
               First edition  
 
 
 
 
 
 
THE MALAWI B UREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Trade and Industry .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulating  and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their p roducts.  This Mark gives confidence to 
the consumer of the commodity’s reliability.