DRAFT UGANDA STANDARD  
  DUS 2128  
First  Edition  
2019 
 
 
 Reference number  
DUS 2128: 2019  
© UNBS 2019   
  
Tofu  — Specification  
 DUS 2128 : 2019  
ii © UNBS 2018  – 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 correct application  
© UNBS 2019   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
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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 2128 :2019  
© UNBS 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Types of Tofu.  ................................ ................................ ............................ Error! Bookmark not defined.  
4.1 STANDARD TOFU  ................................ ................................ ................................ ................................ .. 2 
4.2 SILKEN TOFU  ................................ ................................ ................................ ................................ .........  2 
4.3 SOY PROTEIN DERIVATIVE TOFU  ................................ .......................... Error! Bookmark not defined.  
4.4 COMBINATION TOFUA.  ................................ ................................ ............ Error! Bookmark not defined.  
4.4.1   Ingredients.  ................................ ................................ ............................... Error! Bookmark not defined.  
4.5 Combination Tofu  ................................ ................................ ...................... Error! Bookmark not defined.  
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 General Description.  ................................ ................................ ................. Error! Bookmark not defined.  
5.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
5.2.1   Compositional requirements  ................................ ................................ ................................ ...............  3 
6 Food additives  ................................ ................................ ................................ ................................ ....... 3 
7 Hygiene  ................................ ................................ ................................ .......Error! Bookmark not defined.  
7.1  Microbiological limits  ................................ ................................ ............... Error! Bookmark n ot defined.  
7 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8 Pesticide residues  ................................ ................................ ..................... Error! Bookmark not defined.  
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 DUS 2128 : 2019  
iv © UNBS 2018  – All rights reserved  
 Forewo rd 
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 membe r 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 Ug anda 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 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 declaratio n as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and agriculture , 
Subcommittee SC 2, edible oilseeds, fats and oils  
 DRAFT UGANDA STANDARD  DUS 2128: 2019  
 
© UNBS 2019  – All rights reserved  1 
 Tofu  — Specification  
1 Scope   
This Draft Uganda Standard specifies requirements, sampling and test  methods  for Tofu 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 thi s document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US 1659 , Materials in contact with food — Requirements for packaging materials  
US EAS 38, Standard specification for the labelling of pre -packaged foods  
US CAC/GL 50, General guidelines on sampling  
US EAS 39 , Standard specification for factory and employee requirements for food factories  
US EAS 762 , Dry soybeans – Specification   
US EAS 80 3, Nutrition labelling — Requirements  
EAS 804, Claims on foods — Requirements  
EAS 805, Use of nutritional and health claims — Requirement  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
enumeration of pres umptive Escherichia coli — Most probable number technique  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of  
Salmonella spp.  
US ISO 5985,  Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid 
US ISO 665, Oilseeds -- Determination of moisture and volatile matter content  
US ISO 16634 -1, Food products - Determination of the total nitrogen content by combustion 
according to the Dumas principle and calculation of the crude protein content — Part 1: Oilseeds and 
animal feeding stuffs  
  
2 © UNBS 2019  – All rights reserved  
 3 Terms and definitions  
For the purposes of this document, the terms and definitions given in this clause shall apply ISO and IEC 
maintain terminological databases for use in standardization at the following address es:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
Tofu  
It’s a solid curd or cake made from coagulated soy milk  
3.2 
foreign matter  
pieces or loose particles of any substance other than soy bean or skins  
4.0  Raw materials  
4.1. Basic Ingredients.  
Ingredients use in the manufacture of Tofu shall include the following  
a) whole soybeans,  
b) food-grade coagulants  
c) potable water  (US EAS 12)   
4.2  Optional ingredient s 
a) spices,  
b) additives , 
c) seasonings,   
d) supplemental protein   
4.3 Types  of Tofu  
4.3.1  Silken  tofu  
This is a type of soy bean curd that is fine and smooth in texture. It is a type that is processed by solidifying all 
soymilk in to a soft and fine texture tofu.  
The basic ingredients in Silken To fu are whole soybeans, one or more food -grade coagulants (typically a salt, 
such as magnesium chloride or calcium sulfate, or an acid or acid -forming compound, such as glucono delta -
lactone), and water.  
4.2.3  Regular  Tofu  
Regular tofu i s a type of tofu that firm in texture. It is processed by coagulating soymilk with a coagulant and 
pressing out the curd in a mold . It varies significantly depending on how much whey is pressed out. The more DUS : 2019  
© UNBS 2019  – All rights reserved  3 
 whey is pressed out, the firmer it becomes . This Tofu will range from soft, to medium firm, to firm to extra firm. 
The Tofu can also go an additional step of frying or baked for a final product.  
The basic ingredients in regular Tofu are whole soybeans, one or more food -grade coagulants (typically a salt , 
such as magnesium chloride or calcium sulfate, or an acid or acid -forming compound, such as glucono delta -
lactone), and water  
5 Requirements  
5.1 Forms of regular Tofu   
Regular Tofu Products  shall be in form of : 
a) Medium -firm, f irm or extra firm Tofu  
b) Deep -fried Tofu  
c) Baked Tofu  
d) Deep -Fried Tofu Pouches  
e) Tofu Burgers/Tofu Balls/Tofu Frankfurters  
f) Grilled Tofu  
g) Smoked Tofu  
5.2. General requirements  
Tofu products  shall  
a) Have taste and flavour  characteristic  of the products  
b) Be made from soya  beans conforming to US EAS 762  
c) Free from foreign matter  
5.3 Specific requirements  
When tested according to the methods specified therein,  the tofu shall not exceed the limits  specified  in Table 1 . 
Table 1 —Specific requirements for Tofu   
S/N pararmeter  Requirements  Test 
method  
Soft/Silken  
Tofu  Regular 
Tofu  Medium 
firm Firm, 
Tofu  Extra Firm   
i Moisture content 
percent by mass, 
Max 88  84.9 79.3 79.3 US ISO 
665 
ii Total p rotein (N X 
6•25) (on dry  
basis), percent by 5.0  6.5 10.0 14 US ISO 
16634 -1  
4 © UNBS 2019  – All rights reserved  
 mass, Min  
iii Total ash ( basis), 
percent by  
mass, Max  6.0  7.8 10.6 14.0 US ISO 
5985,  
 
6 Food additives   
Only the food additives permitted in CODEX  STAN 192 standards for food a dditives may be used  
7 Contaminants  
7.1 Pesticide residues  
The maximum levels of pesticide residues in Tofu shall conform to the internationally accepted levels 
recommended by Codex Alimentarius Commission.  
7.3  Aflatoxin  
Total Aflatoxin shall not exceed 10 μg/kg while aflatoxin B1 shall not exceed 5 μg/kg when tested in  
accordance with ISO 16050.  
8 Hygiene  
Tofu shall be produced, processed, handled and stored in accordance with US EAS 39.  
8.1  Microbiological limits  
Table 2  — Microbiological limits for Tofu  
S/No.  Parameter  Requirement  Method of test  
ii) Yeast and mould count, per gram, Max . <1000  US ISO 21527 -2 
iv) Salmonella  Absent  US ISO 6579  
v) Staphylococcus aureus  Absent  IEC 
vi) Escherichia coli  Absent  US ISO 11866,  
9 Packaging  
Tofu shall be shall be packed in food grade containers which will safeguard the hygienic, nutritional, and 
organoleptic qualities of the product.  
10 Labelling  
In addition to the requirements in US EAS 38, each package shall be legibly and indelibly labelled with the 
following:  DUS : 2019  
© UNBS 2019  – All rights reserved  5 
 a) The name of the product shall be by the  type of tofu i.e. Soft/Silken Tofu, medium firm  Tofu, Firm 
Tofu, Extra firm Tofu, grilled Tofu, Baked Tofu, Fried Tofu  
b) lot identification  
c) the name and address of the manufacturer or packer.  
d) "best before date  
e) Manufacture date   
f) Net weight  
g) Ingredients  
10.2   The labelling of non -retail containers is restricted to outer containers for a number of pre -packaged 
foods only and shall appear in the following manner:  
10.3 Nutrition labelling   
The amount of micronutri ents in the tofu shall be declared on the label in accordance with  US EAS 803 . 
10.4 Nutrition and health claims  
Tofu may have claims on the importance of the micronutrients in nutrition and health. Such claims when 
declared shall be consistent with US EAS  804 and US EAS 805 . 
11 Sampling  
Sampling shall be carried in accordance with  US Codex Stan 50 . 
 
  
6 © UNBS 2019  – All rights reserved  
 Bibliog raphy  
[1]  
 DUS : 201 9 
© UNBS 2019  – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certificatio n 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 Nationa l 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, contr ol 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 : 201 9   
 
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© UNBS 2019 – All rights reserved