DRAFT UGANDA STANDARD  
  DUS 2391  
First Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 2391:2021  
© UNBS 2021   
  
Cocoa butter for cosmetic industry  — Specification  
 DUS 2391:2021  
ii © UNBS 2021  – 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 i ts correct application  
© UNBS 2021  
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 DUS 2391:2021  
© UNBS 2021  – All rights reserved  iii 
 Foreword  
Uganda 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 International 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 Standards 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 interested parties.  
Draft Uganda Standards adopted by the Te chnical 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 Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 310 , Cosmetics and related 
products  DRAFT UGANDA STANDARD  DUS 2391:2021  
 
© UNBS 2021  – All rights res erved  1 
 Cocoa butter  for cosmetic industry  — Specification   
1 Scope   
This Draft Uganda Standard specifies the  requirements, sampling and test methods for  cocoa bu tter for  
cosmetic industry . 
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 app lies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
ISO 660, Animal and vegetable fats and oils —Determination of acid value and acidity  
ISO 662, Animal and vegetable fats and oils —Determination of moisture and volatile matter content  
ISO 3657, Animal and vegetable fats and oils –Determination of saponification value  
ISO 3960, Animal and vegetable fats and oils —Determination of peroxide value —Iodometric (visual) 
endpoint determination   
ISO 3961,  Animal and vegetable fats and oils –Determination of iodine value  
ISO 5555, Animal and vegetable fats and oils —Sampling  
ISO 6321, Animal and vegetable fats and oils —Determination of melting point in open capillary tubes (Slip 
point)  
ISO 16212, Cosmetics  — Microbiology — Enumeration of yeast and mould  
US EAS 346, Labelling of cosmetics - General requirements  
US EAS 847 -16, Cosmetics analytical methods Part 16: Determination of lead, mercury and arsenic content  
US ISO 6321, Animal and vegetable fats and oi ls — Determination of melting point in open capillary tubes 
(slip point)  
US ISO 18416, Cosmetics —Microbiology —Detection of Candida albicans  
US ISO 22717, Cosmetics —Microbiology —Detection of Pseudomonas aeruginosa  
US ISO 22718, Cosmetics —Microbiology —Detection of Staphylococcus aureus  
US ISO 21149, Cosmetics Microbiology Enumeration and detection of aerobic mesophilic bacteria  DUS 2391:2021  
2 © UNBS 2021  – All rights reserved  
 3 Terms and definitions   
No terms and definitions are listed in this document. ISO and IEC maintain terminological databases fo r use in 
standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
cocoa butter  
fat obtained from cocoa nib and its derivatives.  
4 Requirements  
4.1 General requir ements  
4.1.1  cocoa butter  for cosmetic industry  shall be white to off -white semi -solid butter  
4.1.2  Cocoa butter  for cosmetic industry  shall be soluble in esters and fixed oils and insoluble in water  
4.2 Specific requirements  
Cocoa butter  for cosmetic indu stry shall comply with the specific requirements given in Table 1 when tested in 
accordance with the test methods specified therein . 
Table 1  — Specific requirements for cocoa butter for cosmetic industry  
S/No.  Characteristic  Requirement  Test method  
i Melting Point (°C)  30° - 36° US ISO  6321  
ii Moisture (%), max  0.2 ISO 66 2 
iii Total fatty matter,% m/m, min  98% Annex A  
iv Saponification Value (mgKOH/g)  188 – 198 ISO 3657  
v Peroxide Value (meq O2/kg) ,max  10 ISO 3960  
vi Iodine Value (g I2/100g)  33 – 42 ISO 3961  
vii Free Fatty Acids (% oleic) , max  1.75 ISO 660  
4.3 Heavy metal limits  
Cocoa butter  for cosmetic industry  shall comply with the limits for heavy metal contaminants in accordance 
with Table 2 when tested in accordance with the methods prescribed  therein . 
Table 2 — Heavy metal limits for Cocoa butter for cosmetic industry  
S/No  Characteristic  Requirement , mg/kg, max.  Test method  
i) Lead  10 US EAS 847 -16 
ii) Arsenic  2 US EAS 847 -16 
iii) Mercury  2 US EAS 847 -16 
iv) Cadmium  2 ISO 15774  
4.4 Microb iological limit  
Cocoa butter for cosmetic industry  shall comply with the microbiological limits given in Table 3 when tested in 
accordance with the methods prescribed therein  DUS 2391:2021  
© UNBS 2021  – All rights reserved  3 
 Table 3 — Microbiological limits for  Cocoa butter for cosmetic industry  
S/No  Char acteristic  Requirement  Test method  
I Total Aerobic Count, CFU/g  ,max  1000  ISO 21149  
Ii Yeast and moulds count, CFU/g , max  100 ISO 16212  
 Candida albicans  Absent  per g ISO 18416  
 Escherichia coli  Absent  per g ISO 21150  
5 Packaging  
The product shall b e packaged in suitable well -sealed containers that shall protect the contents and shall not 
cause any contamination or react with the product.  
6 Labelling  
In addition to the labelling requirements in US EAS 346, the package shall be legibly and indelibly m arked with 
the following information:  
product name as  “Cocoa butter  for cosmetic industry ”. 
7 Sampling  
Sampling shall be done in accordance with  ISO 5555 .  DUS 2391:2021  
4 © UNBS 2021  – All rights reserved  
 Annex A  
(normative)  
 
Determination of total fatty substance content  
A.1 Outline of the method  
The em ulsion is broken with dilute mineral acid and the fatty matter is extracted with petroleum ether. It is 
weighed after removal of the solvent.  
A.2 Reagents  
A.2.1  Dilute hydrochloric acid 1:1 (v/v)  
A.2.2  Petroleum, B.P. 40 °C to 60 °C  
A.2.3  Methyl orange i ndicator solution — Dissolve 0.1 g of methyl orange in 100 mL of water.  
A.2.4  Sodium sulphate, (Anhydrous)  
A.3 Procedure  
A.3.1  Weigh accurately about 2 g of the material into a conical flask; add 25 m l of dilute hydrochloric acid, fit 
a reflux condenser i nto the flask and boil the contents until the solution is perfectly clear.  
A.3.2  Pour the con tents of the flask into a 300 ml  separation funnel and allow it to cool to 20 °C. Ri nse the 
conical flask with 50 ml  of petr oleum ether in portions of 10 ml . Pour  the ether rinsings into the separation 
funnel shake the separation funnel well and leave until the layers separate.  
A.3.3  Separate out the aqueous p hase and shake it out with 50 ml  portions of ether twice. Combine all the 
ether extracts and wash them wit h water until free of acid (when tested with methyl orange indicator solution).  
A.3.4  Filter the ether extracts through a filter paper containing sodium sulphate into a conical flask which 
has been previously dried at a temperature of 60 °C ± 2 °C and the n weighed.  
A.3.5  Wash the sodium sulphate on the filter with ether and combine the washings with the filtrate.  
A.3.6  Distil off the ether and dry the material remaining in the flask at a temperature of 60 °C ± 2 °C to 
constant mass.  
A.4 Calculation  
The t otal fatty substance shall be calculated as follows:  
Total fatty sub stance, percent by mass = 
  
 
where,  DUS 2391:2021  
© UNBS 2021  – All rights reserved  5 
 M1 is the mass, in grams, of the residue, and  
M2 is the mass, in grams, of the material taken for the test.  DUS 2391:2021  
6 © UNBS 2021  – All rights reserved  
 Bibliography  
[1] KS 2862:2019 ,Cocoa butter -Specification  
 [2] US CODEX STAN 86:1981, Standard for cocoa butter  
 DUS 2391:2021  
© UNBS 2021  – All rights res erved  7 
 Certification marking  
Products that conform to Uganda standards may be mark ed 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 und er 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 product 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 2391:2021    
 
ICS 71.100.70 
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