AFDC 12(6597 ) P3 
 
DRAFT TANZANIA STANDARD  
 
Fruit juices and nectars — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
TANZANIA BU REAU OF STANDARDS  
 
 
 
 
 
  
 
 
 
Fruit juices and nectars — Specification  
 
 
0 FOREWORD   
 
Fruit juice is a product  obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit 
maintained in sound condition b y suitable means including post harvest surface treatments  
 
 Nectar  is a product obtained by adding water to fruit juices and fruit puree and concentrated fruit puree, 
concentrated fruit juices, fruit juice from concentrate, w ater extracted fruit juice, dehydrated fruit juice, 
powdered fruit juice with or  without the addition of sugars  
 
 In light of the need to safeguard the consumer and in order to ensure that fruit juices and nectars imported 
and locally produced are safe and  of good quality this Tanzania Standard was thus developed.  
 
In the preparation of this Tanzania Standard assistance was drawn from EAS 948 : 2019 - Fruit juices and 
nectars — Specification   
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final value 
observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2).  
 
 
1 SCOPE  
 
 
1.1 This Tanzania standard  specifies requirements, sampling and test methods for fruit juices,  nectars 
and fruit puree and concentrated fruit puree intended for direct human consumption or for further processing.  
1.2 This standard also applies to the following fruit juices  
a) concentrated fruit juices;  
b) Fruit juice from concentrate;  
c) Water extracted fru it juice;  
d) Dehydrated fruit juice; and  
e) Powdered fruit  
 
2 Normative  References  
 
The following referenced standards are indispensable for the application of this standard . For dated 
references, only the edition cited applies. For undated references, the lates t edition of the referenced 
document (including any amendments) applies : 
 
 
TZS 4, Rounding off numerical values  
 
TZS 585, Ready to drink (Non – carbonated) beverages – Specification  
TZS 132, Edible  common salt – Specification   
 
TZS 118, Microbiology – General guidance for the enumeration of microorganisms – Colony count technique.  
TZS 119, Microbiology - General guidance for the enumeration of coliform – Most probable number technique.  
 
Codex Stan 192, F ood additives  
TZS 268, General atomic absorption spe ctrophotometric method for determination of lead in food stuffs  
  
 TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
TZS 471, Methods of sampling and tests for alcoholic beverages  
 
TZS 268/ AOAC 999.10, Lead, Cadmium, Zinc, Copper and iron i n foods. Atomic absorption 
spectrophotometry after microwave digestion  
CODEX STAN 192, General standard for food additives  
TZS 538/ EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 114/EAS 39, Hygiene in the in the food and drink manufact uring industry — Code of practice  
TZS 59/EAS 153, Packaged drinking water — Specification  
TZS 789 /EAS 12 Potable water Specification  
TZS 1496/ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method  
TZS 481:2015 (EA S 803:2014) - Nutrition labelling – Requirements  
TZS 482:2015 (EAS 804:2014) - Claims – General Requirements  
TZS 550:2015 (EAS 805:2014) - Use of nutrition and health claims - Requirements  
TZS 1503:2016/ ISO 763 -2003 Fruit and vegetable products — Determin ation of ash insoluble in hydrochloric 
acid 
TZS 1491:2015 / ISO 1842 -1991 Fruits and Vegetables – Determination of Ph 
 
TZS 1497/ISO 5523 Liquid fruit and vegetable products — Determination of sulphur dioxide content \(Routine 
method \) 
 
TZS 1496:2016 Fruits , vegetables and derived products – Sampling and methods of test – Part 10 \: 
Determination of soluble solids  
 
TZS 1504:2016/ ISO 2448 -1998 Fruits and vegetable products – Determination of ethanol content  
 
TZS 118:2018(1st Ed) ISO 4833 -1:2003 - Microbiology  of food and animal feeding stuffs – Horizontal method 
for the enumeration of microorganisms – Colony -count technique at 30OC  
 
TZS 118:2018(1st Ed) ISO 4833 -1:2003 - Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the pour plate technique  
 
TZS 729: 2018 (3st Ed) ISO 4832: 2006 - Microbiology of food and animal feeding stuffs –Horizontal method 
for the enumeration of coliforms – Colony count technique  
 
TZS 963 ( Part 3):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 3 – Determination 
of lead content by atomic absorption spectrometry with electro -thermal atomization  
 
TZS 731: 2018 (3nd Ed) ISO 7251: 2005 - Microbiology of food and feeding -stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia Coli – Most Probable Number Technique  
 
FTZS 2426 -2: 2019/ISO 21872 -2: 2008 - Microbiology of food and animal feeding stuffs - Horizontal method 
for the enumeration of ye asts and moulds - Part 2: Colony count technique in products with water activity less 
than or equal to 0.95  
 
TZS 1496:2016/ ISO 2173 -2003 Fruits, vegetables and derived products – Sampling and methods of test – 
Part 10: Determination of soluble solids  
 
TZS 1503:2016/ ISO 763 -2003 Fruits and vegetable products – Determination of ash insoluble in hydrochloric 
acid 
 
  
 3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databas es 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 maintained in sound condition by suitable means including post harvest surface treatments  
3.2 
authenticity  
maintenance of the product’s essential physical, chemical, organoleptic, and nutritional characteri stics of the 
fruit(s) from which it comes  
3.3 
Brix 
soluble solids content of the juice  
3.4 
nectar  
unfermented but fermentable product obtained by adding water to fruit juices and fruit puree and concentrated 
fruit puree, concentrated fruit juices, fruit j uice from concentrate, water extracted fruit juice, dehydrated fruit 
juice, powdered fruit juice with or without the addition of sugars  
3.5 
food grade material  
material that will safeguard the hygienic, safety, nutritional, technological and organoleptic q ualities of the 
produc  
 
Product description  
4.1 Fruit juice  
The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptic and 
nutritional characteristics 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 recovered from the same kind of fruit.  
Pulp and cells obtained by suitab le 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 TZS 789  
Some juices may be processed with pips, seeds an d 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 acceptable.  
4.2 Concentrated fruit juice  
Concentrated fruit juice is the p roduct 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 
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 (see Note 2 in 4.10) obtained by suitable physical means from the 
same kind of fruit may be added.  
4.3 Water extracted fruit juice  
Water extracted fruit juice is the product obtai ned 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 solids content of t he finished product shall meet the minimum Brix level for reconstituted juice specified in 
the Table 1 when tested in accordance with TZS 1496  
 
4.4 Fruit purée  
Fruit purée for use in the manufacture of fruit juices and nectars is the unfermented but fermen table 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 preserved 
by physical means or  by treatment(s) applied in accordance with the applicable provisions of the Codex 
Alimentarius Commission.  
Fruit purée may have restored aromatic substances and volatile flavour components, all of which shall be 
obtained by suitable physical means, and al l 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.  
4.5 Concentrated fruit purée  
Concentrated fruit purée for use in the manufacture of fruit juices and nec tars is obtained by the physical 
removal of water from the fruit purée 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.  
Concentrated fruit 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.  
4.6 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.   
 4.7 Fruit nectar  
Fruit nectar is the unfermented but fermentable product obtaine d 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, or food additive sweeteners  to 
products such  as fruit juices and fruit puree and concentrated fruit puree, concentrated fruit juice s, 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 physic al 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 be declared as such in accordance with 
clause 11.  
4.8 Fruit pulp  
Edible portions of the fruit, mashed, or cut into pieces, but not reduced to a pure é. 
4.9 Blended or mixed fruit juice and nectar  
Blended or mixed fruit juice and nectar is the unfermented but f ermentable product obtained by adding water 
with or without the addition of sugars, syrups and/or honey, or sweeteners, obtained from two or more 
different kinds of fruits. The blend can be obtained from the following:  
a) fruit juice,  
b) fruit juice from concent rate, 
c) concentrated fruit juice,  
d) water extracted fruit juice,  
e) dehydrated fruit juice,  
f) powdered fruit juice,  
g) fruit puree, and  
h) Concentrated  fruit pur ée. 
 
4.10 Fresh fruit juice  
Fresh fruit juice is the unfermented but fermentable liquid obtained from the edib le 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) clean and free from exogenous fo reign 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 juices 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 blend ing with the juice of the same 
kind of fruit.  
5.1.1.2  Reconstituted juice and nectar  
The Brix level of the fruit juice 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 additives.  
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 TZS 789  
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 prohibite d. 
Note: The use of both nutritive sweeteners and non -nutritive sweeteners (blending) in the same product 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 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or purée 
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 
Citrus aurantifolia (Christm.) 
(swingle)  Lime  8.0c) According to the 
legislation of the 
importing country  
Citrus aurantiu m L.  Sour Orange  ( * )b) 50.0 
Citrus limon (L.) Burm. f. Lemon  8.0c) According to the  
 Citrus limonum Rissa  legislation of the 
importing country  
Citrus paradisi Macfad  Grapefruit  10.0c) 50.0 
Citrus paradisi, Citrus 
grandis  Sweetie grapefruit  10.0 50.0 
Citrus reticulata Blanca  Mandarine/ Tangerine  11.8c) 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 m elo 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 
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 mi nimum Brix level of the reconstituted juice shall 
be the Brix 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 fr uit 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 the lowest Brix in the mix . 
 
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content for Fruit 
Nectars  
%, v/vb 
Ficus carica L.  Fig  18.0  25.0  
Fortunel la Swingle sp.  Kumquat  ( * )b)
 ( * )c)
 
Fragaria x. ananassa 
Duchense (Fragaria chiloensis 
Duchesne x Fragaria virginiana 
Duchesne)  Strawberry  7.5  40.0  
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  12c)
 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  
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 Brix level as expressed from the fruit u sed 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 determined by the method for total titratable ac ids in the Section on methods of analysis.  
 
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content for Fruit 
Nectars  
 %, v/vb 
Prunus persica (L.) Batsch var . 
nuciper sica (Suckow) c. K. 
Schneid.  Nectarine  10.5 40.0 
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.) Per s.  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.  Elderbe rry  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 jamb osa  Pome Apple  ( * )b
 ( * )c
 
Tamarindus indica  Tamarind (Indian date)  13.0  Adequate content to 
reach a minimum 
acidity of 0.5  
a If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the pro visions 
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 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 
Reconst ituted Fruit Juices and 
Reconstituted Purée  Minimum Juice 
and/or Purée 
Content for Fruit 
Nectars, %, v/vb 
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 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 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 determined by the method for total titratable acids in Clause 10 on methods  of analysis.  
 
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), concentrat ed fruit purée (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, ma y 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 for 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 characteri stic 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  
 
 
 
 
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.  
5.3.3  The minimum Brix for fruit juices and n ectar shall comply with the requirements given in Table 1 when 
tested in accordance with TZS 1496 . 
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.  Characteristic  Requirement  Test method  
Ethanol content, %, max.  0.3  TZS 1504
 ISO 2448  
Acid insoluble ash, %, max.  0.02 TZS 1503 /ISO 763  
Carbon dioxide (CO 2) content (if 
added)  Not less than one 
volume  Annex A   
 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  
Potassium casseinatec)
 
Potassium tartrateb)
 
Precipitated calcium carbonateb)
 
Rice hulls  
Silicasol  
Sodium caseinatec)
 
Sulphur dioxideb), d)
 
Tannin  
Enzyme preparationse Pectinases (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 th e 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 ingredient de claration in accordance with  TZS 538  
d) 10 mg/L maximum limit (as residual SO
2) when determined in accor dance with TZS 1497/ISO 5523  
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  as per CODEX STAN 19 3  
 7.2 Heavy metal contaminants  
Fruit juices and nectar shall not contain heavy metal contaminants in excess of the limits specified in Table 4 
when tested in accordance with the methods specified therein.  
Table 4 – Heavy metal contaminants limit  in fruit j uices and nectar  
 
 
 
 
 
8 Hygiene  
8.1 Fruit juices and nectar  shall be produced and handled under h ygienic conditions in accordance with 
TZS 114   
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 5 ─ Microbiological limits in fruit juices and nectars  
Microorganism  Maximum limit  
cfu/g  Test method  
Total plate count  103 TZS 118 /ISO 4833 -2 
Escherichia coli  Absent  TZS 731 /ISO 16649 -2 
Yeasts and moulds  30 FTZS 2426 -2: 2019/ISO 
21872 -2 
9 Packaging  
Fruit juices and nectars  shall be packaged in food grade  material that ensures the integrity and safety of the 
product.  
10 Weights and measures  
The volume filled shall comply with the weights and measures regulations  
11 Labelling  
11.1 General labeling requirements  
 
In addition to the provisions covered under TZ S 538 (see clause 2) Fruit drink shall be legibly and indelibly 
marked on the label with the following information.  
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 use d if the product conforms to the definition 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 j uice: “concentrated ____ juice” or “____ juice concentrate”;  Heavy metals  Maximum limit  
mg/kg  Test method  
Arsenic (As )  0.2 TZS 1502 /ISO 6634  
Lead (Pb)  0.03 TZS 963-3/ISO 6633  
Cadmium (Cd)   0.05 TZS 268 /AOAC 999.10   
 iii. Water extracted fruit juice “water extracted_____ juice” or “water extracted juice of _____”;  
iv. Fruit Purée;  “______ purée” or “Purée of _______”;  
v. Concentrated Fruit Purée; “concentrated ______ pu rée” or “ ______ purée concentrated”;  
vi. Fruit Nectar; “____ nectar” or “nectar of ____”;  
vii. Fruit juice blend: 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 comprisin g 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/n ectar, if the product 
contains or is prepared from concentrated juice and water or the product is prepared from juice 
from concentrate and directly expressed juice or nectar, the words “from concentrate” or 
“reconstituted” shall be entered in conjunction w ith or close to the product name, standing out 
well from any background, in clearly visible characters, not less than half the height of the letters 
in the name of the juice.  
b) date of manufacture;  
c) expiry date;  
d) brand /trade name;  
e) list of ingredients;  
f) net con tents;  
g) instructions for use;  
h) storage conditions;  
i) name and address of the manufacturer; and  
j) country of origin.  
11.2 Additional requirements  
11.2.1  Products prepared by physically removing water from the fruit juice  
For fruit juices, fruit nectars, fruit pur ée and mixed fruit juices/nectars/purées, if the product 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 jui ce from the same fruit, as indicated in 
Table 1, it shall be labelled “concentrated”.  
11.2.2  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 in gredients as are 
added, the product name shall include the statement called “sugar(s) added” after the fruit juice or mixed fruit 
juice’s name.   
If non - nutritive sweetener is used, the following words ‘contain non -nutritive sweetener’  shall be declared on  
the label.  
The name, type and the amount of non -nutritive sweeteners used shall be indicated in the label.  
11.2.3  Products to be reconstituted before consumption  
Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar or mixed concentrated fruit 
juice/nectar/purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit nectar or mixed fruit 
juices/nectars/purées, the label shall bear appropriate directions for reconstitution on a volume/volume basis 
with wat er to the applicable Brix value in the Table 1 for reconstituted juice.   
 11.2.4  Varietal denominations  
Distinct varietal denominations may be used in conjunction with the common fruit names on the label where 
such use is not misleading.  
11.2.5  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 con tent __%” shall appear in close proximity 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.  
11.2.6  Nutrition declaration  
 Nutritional labelling, nutrition and health claims may be made in accordance with TZS 481, TZS 482   and 
TZS 550.  
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a 
“Vitamin C” claim.  
 
11.2.7  Pictorial representations  
A pictorial representation of fruit( s) on the label shall not mislead the consumer with respect to the fruit so 
illustrated.  
11.2.8  Products containing added carbon dioxide  
Where the product contains added carbon dioxide more than one volume the term “carbonated” or “sparkling” 
shall appear on the label near the name of the product.  
11.2.9  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.  
11.2.10  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 
ingredi ents.  
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.  
11.3 Non-retail containers  
Information for non -retail containers not destined t o 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 importer, as well as storage i nstructions, 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 repl aced 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 documents, except that the name  of the product, lot identification, and the name and address 
of the manufacturer or packer shall appear on the container.  
12 Sampling  
Sampling shall be done in accordance with Annex B.   
 12.1 The language on the label shall be “Kiswahili” or Kiswahili and E nglish. A second 
language may be used depending on the designated market.  
 
12.2 The containers may also be marked with the TBS standards Mark of Quality  
 
 NOTE - The TBS Standards Mark of Quality may be used by the manufactures only under 
licence from TBS.  Particulars of Conditions under which the licences are granted may be 
obtained from TBS  
  
 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 th e 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 i nserted 
from the side into the slot provided in the neck of the carbon dioxide tester and is secured in place by 
tightening with a threaded 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 t he 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 d oes not change. Record the pressure. Note the temperature and record. Obtain the 
volume of gas from pressure -temperature chart (Carbon 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 contain er, 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 i n accordance with the plan specified in Table B.1.  
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 0 00 126 
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.  
  
 Bibliograp hy 
DEAS 77 -1: 2000, Soft f ruit juice — Specification — Part 1: Soft  drinks and fruit jui 
1