© TBS 2019                                                                                                                    
  
 
TBS/ AFDC 07(5295) P3  
 
 
                DRAFT TANZANIA STANDARD  
 
 Mayonnaise – Specification  
 
 
 
 
 
 
 
  
  
 
 
 
 
 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
  TANZANIA BUREAU OF STANDARDS  
 
  1 
                                               AFDC 7(5295 ) P3 
 
0  FOR EWORD  
Mayonnaise  is one of the commonly used product s in food to add flavor. It is made by combining lemon 
juice or vinegar with egg yolks.  
 
This Tanzania standard was prepared to ensure the safety and quality of  mayonnaise produced  for local 
consumption and export market .  
In the preparation of this standard assistance was sought from codex Stan 168 -1989 Codex standard for 
mayonnaise  
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  Rounding off 
numerical values (see clause 2).  
 
1 SCOPE  
This Tanzania  Standard specifies requirements , sampling  and testing  methods for mayonnaise intended  
for human consumption .  
 
2 NORMATIVE REFERENCES  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any a mendments) applies.  
Rearrange in ascending order  
Codex Stan 192,  General standard for food additives   
ISO 17189 , Butter, edible  oil emulsions and spreadable fats -Determination of fat content  
ISO 3706, Phosphoric acid for industrial use (including food stu ffs)-Determination of total phosphorus (v) 
oxide content -Quinoline phosphomolybdate gravimetric method  (use TZS standards or put in annex)  
TZS 538/EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 2288, Edible  fats and oils – Specification  
TZS 789/EAS  12, Potable water -Specification  
TZS 538, Packaging and labeling of foods -Code of hygienic practice for eggs and egg products  
TZS 33,  Spices and condiments - Sampling  
TZS 123 , Microbiological examination for clostridium perfringens – Test method   
  2 
 TZS 118, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30OC 
TZS 730 (Part 2)/ ISO 16649 ( Part 2), Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 
0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 131/ISO 7954, Microbiology of food and animal feeding stuff – General guidance for enumeration of 
yeasts and moulds – Colony count technique at 25oC 
TZS 122/ISO 6579, Microbiology of food and feeding stuffs – Horizontal method for the detection of 
salmonella spp  
TZS 4 , Rounding off numerical values  
TZS 125 , Microbiology of food and animal feeding stuff s – Horizontal method for enumeration of 
coagu lase – Positive staphylococci (S taphylococcus aureus and other species)  
TZS 268 , General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 1491 - Fruits and Vegetables – Determination of pH  
TZS 1492 , Fruits and Vegetables – Determination of tin content  
TZS 1495,  Fruits and Vegetables – Determination of copper content  
TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
TZS 1529, Fruits and Vegetables – Determi nation of Sodium Chloride in brine  
 
3 TERMS AND DEFINITIONS  
For the purposes of this Tanzania s tandard, the following terms and definitions  shall apply.  
3.1: mayonnaise  
is a condiment sauce obtained by emulsifying edible vegetable oil(s) in an aqueous phas e consisting of 
vinegar, the oil -in-water emulsion being produced by the hens' egg yolk. Mayonnaise may contain 
optional ingredients in accordance with 4.1.1  
3.2 E mulsion   
is a mixture of two fluids such as oil and water that is achieved by breaking up the  molecules in both 
substances into very fine, small droplets in order to keep the combination from separating  
4 REQUIREMENTS  
4.1 General requireme  
4.1.1 Description  
4.1.1.1  Ingredients  
All ingredients  (re-write all ingredients in bullet)  (edible vegetable oil(s) , water , vinegar and hens' egg 
yolk.)  shall be of sound quality and fit for human consumption.  Wat er shall be of potable quality  TZS 789. 
Raw materials shall comply with t he requirements of TZS 2288 f or edible Vegeta ble Oils, and with the 
relevant s ections in  the Code of Hygienic Practice for Egg Products . Raw materials shall be stored,  
  3 
 treated and handled under suitable conditions so as to maintain their chemical and microbiological 
characteristics.  
Eggs and egg products shall be hens' eggs or hens'  egg products.  
 
4.1.1.2 Optional Ingredients  
Food ingredients intended to influence significantly and in the desired fashion the physical and 
organoleptic characteristics of the product:  
(a) hens' egg white  
(b) hens' egg products  
(c) sugars  
(d) food grade salt 
(e) condiments, spices, herbs  
(f) fruits and vegetables including fruit juice and vegetable juice  
(g) mustard  
(h) dairy products  
(i)  
4.1.2  Colour  
The colour of mayonnaise  shall be characteristic of the used ingredients.  
4.1.3 Flavour  
The flavour of mayonnaise shall be characteristic of mayonnaise with natural or nature identical flavouring  
and free from foreign flavours and off flavours, such as those coming from mouldy, ranci d, fermented or 
burnt particles.   
 
4.2 chemical requirements  
Mayonnaise  shall comply with  the requirements specified in T able 1, when tested by the specified 
method.  
Table 1  – Chemical requirement  
Characteristic  Requirement  Test method  
Total fat content: not less than % m/m.(min.)  78.5 ANNEX  A  
Technically pure egg yolk content  % m/m (min.)   6.0 ANNEX B  
pH  4.0 – 5.0 TZS 1491  
Sodium chloride, max  10% TZS 1529  
Technically pure means that 20% of albumen is tolerated related to the egg yolk.   
  4 
  
4.3 Food additives  
The use of food additives in mayonnaise shall be in accordance with Codex Stan 192.  
  
5 CONTAMINANTS  
 
5.1 Heavy metals  
 
Mayonnaise shall not contain any metallic contaminants in exces s of levels specified in Codex stan 193 
and Table 2 . 
 
Table 2 – Limit for metal lic contaminants for mayonnaise  
  
 
Characteristics   
Maximum ( mg/kg)   
Method  of test (see clause 2)  
 
Arsenic (as As )  
 
Tin (as Sn)  
 
Copper (as Cu)  
 
Lead (as Pb)   
0.1 
 
250 
 
2.0 
 
0.1  
TZS 1502  
 
TZS 1492  
 
TZS 1495  
 
TZS 268  
 
 
5.2 Pesticide Residues  
Mayonnaise  shall comply with those maximum pesticide residue limits e stablished by the Codex 
Committee on Pesticide Residues for this commodity.  
 
6. HYGIENE  
Mayonnaise  shall be prepared under Good Hygienic Practices as stipulated in TZS 109 , Codes of 
hygiene for food processing units - General and shall be complied to the re quirements specified in Table 3 
Table 3: Microbiological requirement  for mayonnaise  
 
 
Characteristic   
Recommended level   
Test method  
Total plate count cfu/g (max,)  103 TZS 118  
Escherichia coli,  cfu/g, max.  Absent  TZS 730 (Part 2)  
Yeasts and moulds at 25 0C, cfu/g, max.  102 TZS 131  
Clostridium perfringens,  cfu/g, max.  10 TZS 123  
Staphylococcus aureus , in 1 g  Absent  TZS 125  
Salmonella,  in 25 g  Absent  TZS 122   
  5 
  
 
7. SAMPLING AND TEST  
7.1 Sampling  
Mayonnaise shall be sampled  in accordance with TZS 33.   
7.2 Test methods  
Samples of mayonnaise  shall be tested for conformity with the requirements of this Standard by following 
the methods of chemical , contaminants and microbiological analysis  specified in Table 1 , 2 and 3  
 
8 PACKAGING, MARKING AND LABELLING  
8.1 Packaging 
Insert the opening statement for TZS 538  
Mayonnaise shall be packed in clean  and sound food grade  containers made of a material which does not 
affect the safety and quality of the product but protects it from light and from the entrance  of moistur e. 
8.2 Marking and labelling  
The following particulars shall legibly and indelibly be marked or labeled on each bag/container:  
a) Common name of the product , ‘Mayonnaise ’  
b) Trade name or brand name, if any  
c) Name and address of the manufacturer and/or  packer.  
d) Batch or code number  
e) Date of packing  
f) Net we ight  
g) Country of origin   
h) Expiry date  
i) Storage  condition  
8.3 The containers may also be marked with TBS certification mark.  
 NOTE:  The use of the TBS certification mark is governed b y the provisions of the                        
standards Act, 2009.  Details of conditions under which a license for the use of TBS 
certification mark may be granted to manufact urers may be obtained from TBS.  
 
  
  6 
 ANNEX A  
Determination of fat content  
 
A.1 Principle  
Fat is extracted from the test portion using a specified solvent. The solvent/fat phase is separated from 
the aqueous phase and transferred quantitatively to a fat -collecting vessel. The solvent is removed by 
distillation or evaporation and the m ass of substances extracted is determined.  
A.2 Procedure  
A.2.1 Blank test for method  
Carry out a blank test using the same procedure for preparation of the fat -collecti ng vessel  
A.2.2 Blank test for extraction solvent  
Evaporate 60  ml of the solvent from a prepared empty  fat-collecting vessel . The extraction solvent shall 
leave no re sidue greater than 1,0  mg  
A.2.3 Preparation of fat -collecting vessel  
Dry the e mpty fat -collecting vessel  with a few boiling aids in the drying oven  set at 102  C for at least 
30 min. 
Allow the fat -collecting vessel  to cool in the desiccator  to the temperature of the weighing room and weigh 
the vessel. Record the mass of the fat -collecting vessel with the boiling aids  to the nearest 0,1  mg. 
A.2.4 Preparation of t est portion -Butter and edible oil emulsions  
Weigh 4  g to 6 g of the test sample  into the leak-proof centrifuge tube . If gravity separation o f the phases 
is used , weigh 2  g to 3  g of the test sample into the leak -proof centrifuge tube. In both cases record the 
mass of the test portion to the nearest 0,1  mg. 
 
A.3 Determination  
A.3.1 Add 2 0 ml of extraction solvent  and one drop  of the Congo -red solution  to the t est por tion in the 
leak-proof centrifuge tube. Firmly screw the cap on the centrifuge tube.  
A.3.2 Mix the contents of  the closed centrifuge tube  
A.3.3 Centrifuge the closed centrifuge tube until a clear extraction solve nt phase is obtained.  
A.3.4 Unscrew the cap and check for evidence of leakage of the centrifuge tube by inspecting the outside 
of the r im of the tube for fat. Repeat the analysis if there is evidence of fat loss.  
A.3.5 Perform a second extraction by adding to the centrifuge tube a volume of fresh extract ion solvent   
  7 
 A.3.6 Perform a third extraction by following the procedur e described in A.3.5   Add the third extraction 
solvent phase to the previous two extracts in the fat -collecting vessel.  
A.3.7 If gravity separation of the phases is used, perform a fourth extraction, again usin g fresh extraction 
solvent  and following the procedure desc ribed in A.3.5.  
A.3.8 Remove the extraction solvent as completely as possible from the fat -collecting vessel  
A.3.9 Place the fat -collecting vessel  containing the fat in the drying oven  set at 102  C for 30  min. Co ol 
in the desiccator . Weigh the vessel, recording its mass to the nearest 0,1  mg. 
Repeat the oven drying and cooling process until the difference in mass between two consecutive 
weighings of the fat -collecting vessel, corrected for the bla nk, does not exceed 1,0  mg or until the mass 
increases. Use the lowest mass for the calculation.  
 
A.4 Calculation and expression of results  
Calculation  
Calculate the fat content of the sample, w, as a mass fraction in percent, using the following equation:  
1 2 3 4
0( ) ( )100 % m m m mwm
 
where  
m0 is the mass of the test portion (see 8.3.1 or 8.3.2), in grams;  
m1 is the mass of the fat -collecting vessel and extracted matter, determined in 8.4.9, in grams;  
m2 is the mass of the prepared fat -collecting vessel (see 8.2 .2), in grams;  
m3 is the mass of the fat -collecting vessel used in the blank test and any extracted matter, 
determined in 8.4.9, in grams;  
m4 is the mass of the fat -collecting vessel used in the blank test (see 8.2.2), in grams.  
Note; This method could als o refer to ISO 17189  
Annex B  
Determination  of Egg -Yolk Solids  
 
Bl. General   
  8 
 The accurate estimation of egg -yolk solids in salad cream or mayonnaise is somewhat difficult. It is 
probably most frequently determined from phospholipid content. The following me thod, employing 
methanol, appears to give reasonably satisfactory results.  
 
B2. Procedure  
Reflux 20 g of salad cream with 100 mL of absolute methyl alcohol for 6 hours, stand overnight. Filter, 
re-extract the residue with methanol and wash through the fi lter with more solvent. Evaporate the 
comb ined filtrates containing the extracted organic phosphorus to dryness on the water bath. Transfer 
the residue to a digestive flask, wet oxidise with sulphuric -nitric acid and wash into a 100 -mL 
volumetric flask. Ma ke up to 100 mL at room temperature, mix a nd filter. Pipette 50 mL of filtrate into a 
further 100 mL volumetric flask, neutralize with ammonia (0.88), make just acid with dilute nitric acid, 
add 25 mL of vanadate -molybdate reagent and dilute to the mark. M ix and measure the absorbance at 
270 nm.  
 
B3. CALCULATION  
 
Egg-yolk solids = P2O5 x 56  
Dried egg = Egg -yolk solid x 1 .48  
The methanol extracts 1 .20 per cent P2O5 from dried egg compared with 0.15 per cent from 
soya flour.  
 
 
Annex C  
Determination of  Phosphorus (And Lecithin) In Egg -Yolk  
 
C1. General  
The determination of phosphorus and eventual calculation of lecithin may be used to 
determine the  
freshness of the egg.  
 
C2. Procedure  
C2.1 Pre -treatment   
  9 
  
 
A (i) Extract 10 g of sample held in a fil ter thimble in the soxhiet apparatus for f our hours with  
analytical grade chloroform.  
 
(ii) Evaporate off all the chloroform in a platinum dish. Add 5 cm^ of analytical chloroform and  
proceed as in C, omitting stage (i).  
 
B (i) To 1.5 g sample, add 2.5  cm^ distilled water and 70 cm^ alcohol an d shake.  
 
(ii) Stand on a hot water bath for fifteen minutes making up the volume with additional alcohol  
where necessary.  
 
(iii) Filter through a Whatman No. 4 grade filter paper into a 100 cm^ graduated flask.   
 
(iv) Wash the residue with benzene and make up the solution to 100 cm^ with further additions 
of  
benzene.  
 
(v) Shake to emulsify. Pipette 50 cm^ of solution immediately into a clean platinum dish and  
proceed as in C below omitting stage (i).  
 
C (i) Weigh 0.05 g of sample into a platinum dis h. Add 5 cm^ of analytical grade chloroform.  
 
(ii) Add 8 cm^ 4 per cent alcoholic potash and evaporate to dryness in an oven held at 105 °C.  
 
(iii) Char using an Argand burner and then ash at dull red heat in a m uffle furnace.  
  
  10 
 (iv) When the dish has co oled, add 5 cm^ concentrated hydrochloric acid and evaporate to 
dryness.  
 
(v) Extract the residue with 10 cm^ 1 M hydrochloric acid. Filter through a Whatman No 54 
grade  
filter paper into a 100 cm^ graduated flas k. Wash any residue with hot distilled wat er.  
 
(vi) Neutralize with normal sodium hydroxide using phenolphthalein as indicator. Make to the 
mark  
with distilled water.  
 
C2.2 Determination  
 
(a) Take a sufficient volume by pipette of the prepared solution  as will contain 5 ng to 50 ng  
phosphorus  and transfer to a stout boiling tube. The total volume shall be 5 cm^; if lower than  
this add distilled water.  
 
(b) Add, by fast running pipette, 1 cm^ 20 per cent potassium iodide solution (containing 0.5 
per c ent sodium carbonate), then swirl.  
(c) St opper with a glass ball and hold in a boiling water bath for 15 minutes,  
(of) ^Remove and cool in an icebath. Add sufficient freshly prepared 0.5 per cent sodium 
sulphite to emove the iodine colour and add to give  a slight excess.  
(e) Transfer the soluti on and make up to 50 cm^ in a graduated flask (or smaller volume if 
found necessary).  
(f) Measure the colour strength of the solution when held in a 1 cm glass cell using one litre 
ford 608 filters on the Spekker Absorptiometer.  
(g) Carry out a check on the Absorptiometer.  
 
C2.3 Calculation  
(a) Phosphorus — Calculate the phosphorus content by reference to the previously prepared   
  11 
 reference curve for a standard phosphorus solution. This solution can be prepared b y 
dissolving  
4.388 g analytical grade pot assium dihydrogen phosphate in distilled water, adding 2 cm^  
concentrated sulphuric acid and making to 1 dm^ in a graduated flask. The solution contains  
1000 |ug phosphorus/cm^, lower concentrations can be obtained by solution. For comparison  
purposes, in a series of tests 1 |ug phosphorus/cm^ gives a Spekker absorptiometer reading of  
0.285.  
{b) Lecithin — Phosphorus multiplied by 25.5 equals lecithin c ontent.