EAS nnnn-n: yyyy
DRAFT EAST AFRICAN STANDARD
Baking powder  — Specification
EAST AFRICAN COMMUNITY
© EAC yyyy – All rights reservedISO/WD nnn-n
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Contents Page
Foreword..........................................................................................................................................................
1Scope....................................................................................................................................................
2Normative references ..........................................................................................................................
3Terms and definitions ..........................................................................................................................
4Ingredients............................................................................................................................................
5Requirements.......................................................................................................................................
5.1General requirements ..........................................................................................................................
5.2Specific requirements ..........................................................................................................................
6Contaminants.......................................................................................................................................
7Hygiene.................................................................................................................................................
8Packaging.............................................................................................................................................
9Weights and measures ........................................................................................................................
10Labelling...............................................................................................................................................
11Sampling...............................................................................................................................................
Annex A (normative)  Determination of available carbon dioxide ................................................................
A.1 Method One.........................................................................................................................................
A.2 Method Two.........................................................................................................................................
Annex B  (normative)   Sampling of baking soda ...........................................................................................
Bibliography....................................................................................................................................................
© EAC 2019 – All rights reserved iiiDEAS 993: 2019
Foreword
Development of the East African Standards has been necessitated by the need for harmonizing requirements
governing quality  of products and services  in the East African Community. It is envisaged  that through
harmonized standardization, trade barriers that are encountered when goods and services are exchanged
within the Community will be removed. 
The Community has established an East African Standards Committee (EASC) mandated to develop and
issue  East  African  Standards  (EAS).  The  Committee  is  composed  of  representatives  of  the  National
Standards Bodies in Partner States, together with the representatives from the public and private sector
organizations in the community. 
East  African  Standards  are  developed  through  Technical  Committees  that  are  representative  of  key
stakeholders including government, academia, consumer groups, private sector and other interested parties.
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the
Partner States. The comments received are discussed and incorporated before finalization of standards, in
accordance with the Principles and procedures for development of East African Standards.
East African Standards are subject to review, to keep pace with technological advances. Users of the East
African Standards are therefore expected to ensure that they always have the latest versions of the standards
they are implementing . 
The committee responsible  for this document is Technical Committee EASC/TC 005 Food additives
Attention is drawn to the possibility that some of the elements of this document may be subject of patent
rights. EAC shall not be held responsible for identifying any or all such patent rights.
iv © EAC 2019 – All rights reservedDEAS 993: 2019
Introduction
Baking powder finds widespread use as a chemical leavener of dough for baked products. The constituents of
baking powder are sodium bicarbonate, edible starch and acid reacting component(s). On wetting, the powder
produces carbon dioxide by the action of the acid reacting component on sodium bicarbonate. The released
carbon dioxide is entrapped in the batter or dough mix resulting in volume increase and lightened texture of
baked goods.
The starch in baking powder improves the product’s consistency and stability by absorbing moisture and thus
prolonging its shelf life. By keeping the product dry, the starch prevents the powder's alkaline and acidic
components from reacting with each other prematurely. 
This standard has been developed to ensure that the baking powder traded and/or used in food products
delivers the required production qualities and is safe for human consumption.
© EAC 2019 – All rights reserved vDEAS 993: 2019 
Baking powder — Specification
1Scope
This Draft East African Standard specifies requirements, sampling and test methods for baking powder.
2Normative 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 920.46, Metals and other constituents in baking powder
AOAC  999.11,  Determination  of  Lead,  Cadmium,  Copper,  Iron,  and  Zinc  in  Foods,  Atomic  Absorption
Spectrophotometry after Dry Ashing 
ISO 760, Determination of water — Karl Fischer Method (General method)
CODEX STAN 107, General standard for labelling of food additives when sold as such
CODEX STAN 193, General standard for contaminants and toxins in food and feed
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice
3Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO  and  IEC  maintain  terminological  databases  for  use  in  standardization  at  the
following addresses:
—ISO Online browsing platform: available at http://www.iso.org/obp
food grade material
material, made of substances that  are safe and suitable for their intended use and which will not impart any
toxic substance or undesirable odour or flavour to the product
4Ingredients
Baking powder shall contain the following ingredients:
a)refined food grade sodium bicarbonate
© EAC 2019 – All rights reservedDEAS 993: 2019 
b)edible starches such as maize starch and cassava starch or other neutral material such as calcium
lactate, anhydrous calcium sulphate and sodium or potassium sulphate; and
c)one or a combination of the following acid reacting components or any other in compliance with
Codex Stan 192:
(i)sodium acid pyrophosphate with or without mono acid calcium phosphate;
(ii)mono acid calcium phosphate with or without dicalcium orthophosphate;
(iii)potassium hydrogen tartrate or tartaric acid or a mixture of both;
(iv)acid compounds of aluminium; and
(v)glucono delta lactone.
5Requirements
5.1General requirements 
Baking powder shall be: 
a.free-flowing white powder;
b.free from off odours; 
c.free from dirt; 
d.free from insect infestations; 
e.free from fungal infections; 
f.free from foreign matter and 
g.free from adulterants.
5.2Specific requirements
Baking  powder  shall  comply  with  the  physicochemical  requirements  given  in  Table  1  when  tested  in
accordance with the test methods specified therein.
Table 1 — Physicochemical requirements for baking powder
S/N Characteristic Requirement Test method
i. Available carbon dioxide, % (m/m), min. 12 Annex A
ii. Moisture % (m/m),  max. 2 ISO 760
6Contaminants
Baking powder shall comply with the maximum levels for the contaminants given in Table 2 when tested in
accordance with the test methods specified therein. 
© EAC 2019 – All rights reservedDEAS 993: 2019
7Hygiene
Baking powder shall be manufactured and handled in accordance with EAS 39.
Table 2 — Permitted maximum levels of contaminants in baking powder
S/N Heavy metal Maximum level
mg/kgTest method
i. Lead (Pb) 1 AOAC 999.11
ii. Copper (Cu) 2 AOAC 999.11
iii. Arsenic (As) 0.05 AOAC 920.46 (B)
8Packaging
Baking powder shall be packaged in clean, sound and airtight food grade materials. The packages shall
preserve the quality and safety of the product and preclude contamination from the external environment.
9Weights and measures 
The products shall comply with the Weights and Measures Regulations in the respective Partner States.
10Labelling
In addition to the labelling requirements of CODEX STAN 107, the packages shall be legibly and indelibly
marked with the following information:
a)name of the product. for example, “baking powder
b)name and physical address of the processor/packer/importer;
c)date of manufacture;
d)expiry date;
e)net weight of the product in metric units;
f)list of ingredients in descending order by quantity when used; and
g)declaration 'Contains edible starch', when edible starch is added.
11Sampling
Representative samples of the product shall be drawn in accordance with the method given in Annex B .
© EAC 2019  – All rights reserved 3DEAS 993: 2019
Annex A
(normative)
Determination of available carbon dioxide
Two methods have been described. Any can be used depending on the available facilities.
A.1Method One
A.1.1Apparatus
Schroedter's alkalimeter , as shown in Figure 1
A.1.2Reagent
Sulphuric acid
A.1.3Procedure
Fill bulb (A) with distilled water and bulb (B) with sulphuric acid to a height of 25 mm above port (C) through
which carbon dioxide escapes into the acid. Weigh the alkalimeter ( M). Introduce 1 g of sample through side
opening (D) into the decomposition flask (E). Weigh the alkalimeter again ( M2). Open the stopcock (F) and
allow about 25 ml of water to flow into (E). Allow the initial vigorous reaction to subside. Place the apparatus
over a flame and boil the solution for about 3 min. Aspirate carbon dioxide free air through the solution by
applying suction at G, the air first passing through soda lime. Weigh the alkalimeter again ( M1).
Figure 1 — Schroedter's alkalimeter
A.1.4Calculation
The available carbon dioxide, expressed as percent by mass, shall be calculated as follows:
4 © EAC 2019 – All rights reservedDEAS 993: 2019
MM)M(M

212100
where
M2is the mass, in grams, of alkalimeter with sample, before decomposition;
M1is the mass, in grams, of alkalimeter with sample, after decomposition; and
Mis the mass, in grams, of alkalimeter before introducing the sample.
A.2Method Two
A.2.1Apparatus
Gasometric assembly , as shown in Figure 2. The apparatus consists of a 250-ml, wide mouthed extraction
flask (A) made of heat resistant glass connected by a short bent glass tube to a rubber tube (B). B is
connected by a two-way stopcock (C) to a gas measuring tube (D) graduated in millilitres; the zero mark at the
point just below the top and graduated up to 500 ml. Additionally connected to flask A is a 40-ml burette (H)
graduated in millimetres. The gas measuring tube is connected to a levelling tube (F) through a rubber tube
(E) having a pinchcock (P) to control the flow of the solution.
Figure 2 — Gasometric assembly
A.2.2Reagents
Displacement solution. Dissolve 100 g of sodium chloride or sodium sulphate in 350 ml of distilled water.
Accurately add 1 g of sodium bicarbonate (conforming to US 572) and 2 ml methyl orange (0.5 % aqueous
solution) and then enough sulphuric acid or hydrochloric acid to turn the solution acid (solution turns to pale
pink). Stir until all the released carbon dioxide is removed. 
This solution is used in the gas measuring tube and the levelling bulb and seldom needs correction.
A.2.3Procedure 
© EAC 2019 – All rights reserved 5DEAS 993: 2019
Accurately weigh 2.5 g of the sample into flask ( A).  Using the two-way stopcock ( C), connect the gas
measuring tube (D) and levelling tube (F) to the atmosphere and through a funnel on the open end of tube F,
fill both tubes with displacement solution up to the zero mark of tube D. Connect the decomposition flask A
with rubber tube  B and turn the stopcock so that the gas measuring tube is connected to flask A and
disconnected from the atmosphere. Fill burette ( H) with distilled water up to the 40-ml mark and let the
apparatus stand for 1 min to 2 min so that the temperature and pressure within the apparatus comes to room
conditions. Open pinchcock ( P) and bring down the solution level in tube  F to reduce pressure within the
apparatus. Collect the displaced solution in a glass beaker and reserve for re-use later. Slowly add 35 ml of
distilled water to decomposition flask, from burette H. 
To allow uniform mixing of contents and complete evolution of CO 2, occasionally rotate the decomposition
flask by swirling and boil the flask and its contents over a tripod stand using a Bunsen burner. To prevent
overflowing of displacement solution in levelling tube, fill to a level lower than the overflow capacity. When the
mixture in flask A foams up and the foam reaches the neck of the flask, stop heating and quickly immerse the
decomposition flask in cold tap water kept in a tray below. Also pour water over the decomposition flask while
rotating it to bring the contents to the temperature of water in the tray. When this happens wait for 5 min to
secure equilibrium. Equalize pressure in the measuring tube by pouring solution in levelling tube, using the
pinchcock P if necessary and read the volume V in the measuring tube.
A.2.4Calculation 
Deduct from this volume  V, the volume of distilled water added (35 ml) to get the correct volume of CO 2
evolved after decomposition at atmospheric temperature and pressure. 
The volume of CO2 evolved, in millilitres, at normal temperature and pressure shall be calculated as follows:
 X222121
TPVP
PTV1
where 
V2is the volume of carbon dioxide (CO 2), calculated at normal temperature and pressure; 
T2is the normal temperature (273 °K or 0 °C); 
P2 is the normal pressure (760 mm); 
P1is the corrected barometric pressure at temperature T1; 
V1is the V - 35 ml = corrected volume of carbon dioxide (CO 2) evolved after decomposition; and 
T1is the observed temperature of displacement solution. 
One gram mole (44 g) of carbon dioxide, at NTP will occupy 22 400 ml, that is, 22 400 ml of CO 2 at NTP, 
weigh 44 g. 
V2 ml carbon dioxide (CO 2) as obtained from 2.5 g of baking powder NTP will weigh, in grams:
144
224002V. 
Therefore, available carbon dioxide, percent by mass = 44224002.51002V   =   2240044402V
6 © EAC 2019 – All rights reservedDEAS 993: 2019
Annex B 
(normative) 
Sampling of baking soda
B.1General requirements for sampling
In  drawing,  preparing,  storing  and  handling  samples,  the  following  precautions  and  directions  shall  be
observed:
a)the product shall be kept in a protected place not exposed to damp air, dust or soot;
b)the sampling instrument shall be clean and dry when used;
c)precautions  shall  be  taken  to  protect  the  samples,  the  material  being  sampled,  the  sampling
instrument and the containers for samples from contamination;
d)the samples shall be placed in clean, odourless and dry glass containers. The sample containers shall
be of such size that they are almost completely filled by the sample;
e)batch containers shall be sealed airtight after filling and marked with full details of sampling, batch or
code number, name of the manufacturer and other important particulars of the consignment;
f)samples shall be stored following the product storage conditions prescribed by the manufacturer; and
g)sampling shall be done by a qualified and authorized person.
B.2Scale of sampling
The number of containers to be tested from a lot shall depend on the size of the lot and shall be in accordance
with Table B.1.
Table B.1 — Number of containers to be selected for sampling
Total Number of containers in the lot
NNumber of containers to be selected
n
Up to 50 3
51 to 100 4
101 to 300 5
301 to 500 6
501 and above 7
B.3 Random sampling
Sampling shall be done randomly from the lot and random number tables shall be used. In case such tables
are not available, the following procedure may be adopted:
Starting from any container, count them as 1, 2, 3, ….. r and so on, in one order. Every rth container counted
shall be chosen, r being the integral part of N/n, where N is the total number of containers in the lot and n the
number of samples to be selected as shown in Table B.1.
© EAC 2019  – All rights reserved 7DEAS 993: 2019
B.4Test samples and referee samples
B.4.1Preparation of individual samples
Empty the container on a clean sheet of paper and mix thoroughly. Cone and quarter as often as necessary till
about 75 g of the material is left. From this, take about 15 g of the material and divide it into three equal parts.
Each part so obtained shall constitute an individual sample representing the container and shall be transferred
immediately with particulars given in B.1 (e). The individual samples obtained shall be divided into three sets
in such a way that each set has a sample representing each selected container. One of these sets shall be
marked for the purchaser, the other for the vendor and the third being the referee sample.
B.4.2Preparation of a composite sample
Equal quantities of the product shall be taken from the containers where the individual samples were obtained
and mixed together to obtain a composite sample weighing not less than 160 g. This composite sample shall
be divided into three equal parts and transferred to clean dry glass containers and labelled with the particulars
given in B.1 (e). One of these composite samples shall be marked for the purchaser, the other for the vendor
and the third being a referee sample.
B.4.3Referee samples
Referee samples shall consist of a set of individual samples (B.4.1) and a composite sample (B.4.2) marked
for this purpose and shall bear the seals of the purchaser and the vendor. These shall be kept at a place
agreed to between the two.
B.5Number of tests
Tests for requirements given in 5.1 and 5.2 (Table 1) shall be conducted on each set of individual samples.
Tests for contaminants (Table 2) shall be conducted on the composite sample (B.4.2).
8 © EAC 2019 – All rights reservedDEAS 993: 2019
Bibliography
[1]IS 1159 (1981) (Reaffirmed in 2010), Specification for baking powder  (First Revision)
[2]US 571: 2006, Baking powder — Specification
[3]KS 346: 2000, Specification for baking powder  (First Revision)
© EAC 2019 – All rights reserved 9