DEAS 29 :2023 
ICS 67.100.01  
 
  
 
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD  
 
Carbonated and non-carbonated soft drinks — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 WD/ 29:2022 
ii   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Terminology  ................................ ................................ ....................  Error! Bookmark not defined.  
3 Types of soft drinks  ................................ ................................ ........  Error! Bookmark not defined.  
4 Composition requirements  ................................ .............................  Error! Bookmark not defined.  
5 General requirements  ................................ ................................ ..... Error! Bookmark not defined.  
6 Packing, marking and labelling  ................................ .......................  Error! Bookmark not defined.  
7 Sampling  of carbonat ed beverages  ................................ ................................ ................................  7 
Annex A (informative) Method of measuring gas volume  ................................ ................................ ....... 8 
Annex B (informative) Determination of caffein e content  ................................ ................................ ..... 11 
Annex C Determination of iron  ................................ ................................  Error! Bookmark not defined.  
Annex D (informative) Determination of quinine  ................................ ................................ ...................  12 
 WD/29:2022  
© EAS 20 22— All rights reserved  iii  
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standardization, trade barriers which ar e encountere d when goods and services are 
exchanged within the Community will be removed.  
 
In order to meet the above objectives, the EAC Partner States have enacted a n East African 
Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQM T Act, 2006)  to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as hel ping to prot ect the health and safety of society and the 
environment in the Co mmunity . 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee.  The East African Standards Committee is est ablished und er the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of 
the National Standards Bodies in Partner States, together with the representatives from the private 
sectors and consumer organizations. Dr aft East Afr ican 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 procedures of the 
Community .  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “ Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a national s tandard and withdraw any existing national 
standard with similar scope and pu rpose ”. 
 
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 alw ays have the  latest versions of 
the standards they are implementing.  
 
© East African Community 20 22 — All rights reserved* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/2504255  
E-Mail: eac@eachq.org  
Web: www.each.int  
 
* © 2022 EAC — All rights of exploitation in any form and by any means reserved wor ldwide for EAC Partner States’ NSBs.  
 WD/ 29:2022 
iv   
Introduction  
 
Carbonated and non -carbonated  soft drin ks have a significant economic input in the economies of 
East Africa.  Various brands of these beverages are produced and consumed in this country 
throu ghout the year, but more in the hot periods than in the cooler periods.  
 
The quality of a carbonated or non -carbonated beverage depends on the quality of the various 
ingredients that go in its manufacture, water, acidulants, sweetening agents, emulsifiers,  stabilize rs, 
flavour, colour and carbon dioxide being the most important ones.  
 
In view of the different varieties of carbonated and non -carbonated beverages produced in the 
country, it has not been possible to include in the standard the exact, or even t he range o f, 
proportions of different ingredients required for the different varieties of the beverages. This First 
Revision of the standard has incorporated the limits for permitted non -nutritive sweeteners, 
microbiological organisms,  and heavy metal conta minants.  
 
 DEA S 29:2022 
© EAS 20 22 — All rights reserved  1  
Carbonated and non -carbonated soft drinks — Specification.  
 
 
1 Scope  
 
 
This dra ft East African Standard specifies the requirements, sampling, and test methods of test for 
carbonated  and non-carbonated  soft drinks  which may be concentrated (solid or li quid) or ready to drink.  
 
This standard does not apply to products for which other s tandards apply such as:  
a) waters (including packaged water, flavoured drinking water and packaged natural mineral waters);  
b) fruit drinks.   
c) fruit juices , pulp, puree , and nectars.   
d) vegetable juices and nectars.   
e) herbal juices (ready to drink an d concentrates); and  
f) cereal based beverages.  
 
 
2 Normative  references  
 
AOAC Official Method 999.10 Lead, Cadmium, Zinc, Copper, and Iron in Foods Atomic Absorption 
Spectrophotometry after Microwave Digestion First Action 1999 NMLK –AOAC Method  
 
CAC/GL 50   General Guidelines on Sampling  
 
CXG 66 Guidelines for the Use of Flavouring s 
 
CXS 192, General standard for food additives  
 
EAS 12, Potable water — Specificati on 
EAS 14 9, Carbon dioxide for beverage industry — Specification  
EAS 35 , Fortified edible salt - Specification.  
 
EAS 38, Labelling of pre -packaged foods — General requirements.  
EAS 39, Code of practice for hygiene in the in the food and drink manufacturing industry   
EAS 803, Nutrition labelling — Requirements  
 
EAS 804, Claims on foods — Requirements.  
 
EAS 805, Use of n utrition and health claims — Requirements  
 
ISO 2447:1998 , Fruit and vegetable products — Determination of tin content  
 
ISO 6634:1982 , Fruits, vegetabl es, and derived products — Determination of arsenic content — Silver 
diethyldit hiocarbamate spectrophotometric method  
 
ISO 1842, Fruit,  and vegetable products — Determination of pH  
ISO 6633, Fruits, vegetables,  and derived products — Determination of lead content — Flameless 
atomic  absorption spectrometric method  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30
 C by the pour plate technique  DRAFT EAST AFRICAN   
2   
ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of 
microorgan isms — 
 
Part 2: Colony count at 30 °C by the surface plating technique  
 
ISO 4832, Microbiology of food  and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony-count technique  
 
 ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of  
yeasts and moulds — Part 2: Colony count techn ique in products with water activity less than or equal 
to 0.95  
 
ISO 2173, Fruit,  and vegetable products — Determination of soluble solids ─ Refractometric method  
 
ISO 2448, Fruit,  and vegetable products — Determination of ethanol content  
 
 
 
 
3 Terms and Definitions  
 
For the purposes of this document, the following terms and definition s apply.  
ISO and IEC maintain terminological databases for use i n standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/ob  
 
3.1 
Carb onated and n on-carbonated soft drinks  
 
Non-alcoholic water - based beve rages with or without di ssolved carbon dioxide, packed in he rmetically 
sealed containers.  
 
 
3.2 
one gas (carbonation) volume  
 
amount of carbon dioxide the water volume absorbs at the standard atmospheric pressure at 15. 560 °C.  
 
3.3  
carbonation  
The addi tion of carbon dioxide into beverages through dissolving th e gas in potable water/soft drinks 
under controlled conditions of temperature and pressure to get the required gas volume.  
 
 
3.4  
[energy drink ] 
 
[soft drink that typically contains high levels of nutrients and other ingredients such as caffeine, taurine, 
and carnitine and are marketed as boosting energy. ]  
 
 
3.5  
herme tically sealed containers  
 
containers which are designed and intended to protect the contents against the entry of viable  
microorga nisms after closing.   
 
3.6 
food grade packaging  DEA S 29:2022 
© EAS 20 22 — All rights reserved  3  
packaging which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the 
product and shall not impart any toxic substance or undesirable odour or flavour to the product.  
 
 
 
4 Product  description  
 
4.2.1 Carbonated soft drinks:  
Includes water based flavoured drinks with added carbon dioxide with nutritive, non -nutritive and/or 
intense sweeteners and ot her permitted food additives. Soft drinks should Include sodas (soft d rinks  
with added carbondioxide, sweetener, and flavour) such as colas, pepper -types, root beer, lemon -
lime, citrus types, diet/light/lite and regular types. These beverages may be clear,  cloudy, or may 
contain particulated matter (for example, fruit pieces ). [Includes so -called “energy” drinks  that are 
carbonated and contain high levels of nutrients and other ingredients (for example, caffeine, taurine, 
and carnitine). ]  
 
4.2.2 non-carbon ated soft drinks,  
Includes punches and ades: Include water based flav oured  drinks without added carbon dioxide , with 
or without addition of  fruit and vegetable juice -based drinks (for example, almond, aniseed, coconut -
based drinks, and ginseng drink), fru it flavoured ades (for example, lemonade,orangeade), [squashes 
(citrus -base d soft drinks )], capile groselha, lactic acid beverage, ready -to-drink coffee and tea drinks 
with or without milk or milk solids, and herbal -based drinks (e.g. iced tea, fruit -flavo ured iced tea, 
chilled canned cappuccino drinks) and “sports” drinks c ontai ning electrolytes. These beverages may 
be clear or contain particulated matter (for example, fruit pieces), and may be unsweetened or 
sweetened with sugar or a non -nutritive high -intensity sweetener. Includes so -called [“energy” drinks 
that are non -carbona ted and contain high levels of nutrients and other ingredients (for example, 
caffeine, taurine, and carnitine .] 
 
 
4.2.3 Concentrates (liquid or solid) for carbonated and non -carbo nated soft drinks:  
Include powder, syrup, liquid,  and frozen concentra tes fo r the preparation of carbonated or non -
carbonated water -based non -alcoholic beverages by addition of water or carbonated water. Examples 
include fountain syrups ( e.g., cola syrup), fruit syrups, frozen or powdered concentrate for lemonade 
and iced tea  mixe s. 
 
5 Requirements  
5.1 Composition requirements  
5.1.1  Carbonated and non -carbonated soft drin ks may be prepared with the following ingredients , 
complying with relevant standards. They include but not limited:  
5.1.1.1  Water complying with the requirements of EAS 12.  
5.1.1.2 Carbo n dioxide complying with the requirements of EAS 149.  
5.1.1.3 Sweeteni ng agents  
Carbonated and non -carbonated soft drinks may contain one or more nutritive and /or non -nutritive 
sweeteners, in accordance with the stipulated relevant  standards.   
5.1.1.4   edible common salt.   
4  Edible salt if used in the manufacture of carbona ted and non -carbonated soft drinks shall comply with 
the requirements of EAS 35. 
5.1.1.3 Fortification  
For the purposes of product fortification, essential nutri ents such as vitamins a nd minerals may be 
added to carbonated and non -carbonated soft drinks.   
5.1.1.4 fruit juice, fruit pulp, fruit puree, vegetable extracts, herbal extracts or extracts from other plant 
parts complying with relevant standards . 
5.1.1.5   Flavouring agents in accordance with CXG 66 
5.1.1.6  Quinine  salts, if used shall com ply with  requirements given in table 1. 
 
5.2 General requirements  
5.2.1  Carbonated and non -carbonated soft drinks  shall: 
a) have a uniform appearance and consistency.  
b) be free from off -flavours and odours.  
c) have not undergone any kind of deterioration or spoilage.    
d) be free from insect and rodent contamination.  
e) be clean and free from foreign  and extraneous matter.  
f) Clear carbonated soft drinks shall be of sparkling  clarity and sha ll remain so when stored 
under normal storage conditions.  
g) Clear non -carbonated s oft drinks shall remain so when stored under normal storage 
conditions.  
h) show no sedimentation except in particulate drinks that contain particles such as pieces of 
fruits or ve getable s. 
 
4 Specific requirements  
Carbonated soft drinks shall comply with t he specific requirements in Table 1 when tested in 
accordance with the methods specified therein . 
Table 1  — Specific requirements for carbonated and non - carbonated soft drinks.  
 
S/N  Characteristic  Requirement  Test method  
i.  pH 2.5 to 4. 5 ISO 1842  
ii.  Ethyl alcohol content, % vol/vol, 
Max 0.5 ISO 2448  
iii.  Caffein e content,  mg/l, Max  200 Annex  B 
iv.  Quinine salts , mg/l, max  100 Annex D  
v.  Total soluble solids, %, min.  5 ISO 2173  
vi.  Carbon d ioxide,  CO 2, min.  (for 
carbonated soft drinks)  a One gas volume  Annex A  
[Note 1   When caffeine is used as a functional ingredient such as in energy drinks or caffeinated drinks, the 
amount of caffeine in the drink as consumed shall not exceed 320 mg/L  when dete rmined in accordance with 
Annex B .] DEA S 29:2022 
© EAS 20 22 — All rights reserved  5  
Note 2   The total soluble solids  do not apply to carbonated water , energy  reduced  and zero sugar 
carbonated  and non -carbonated  drinks.  
 
a 1 volume of carbonation equals to 1.97667 g/l  
 
 
 
6 Food additives  
 
The use of  food additives shall be in accordance with CXS192.  
 
7 Contaminants  
 
7.1 Pesticide residues  
 
Carbonated and non-carbonated soft drinks shall comply with the pesticide residue limits prescribed by 
the Codex Alimen tarius Commissi on of  the respective com modity.  
 
7.2 Heavy metal  
 
Carbonated and non -carbonated  soft drinks shall not contain heavy metal contaminants more th an the 
limits specified in Table 2 when tested  in accordance with the methods specified therein.  
 
Table 2 — Heavy metal  contaminants limit s for Carbonated and non -carbonated soft drinks.   
 
S/N   Heavy metal  Maximum limit, mg/kg  Method of test  
i.  Arsenic (As), mg/kg  0.1 ISO 6634  
ii.  Lead (Pb), mg/kg  0.1 ISO 6633  
iii.  Tin (Sn), mg/kg (for canned 
products)  150 ISO 2447  
iv.  Cadm ium (Cd)  0.003  AOAC 999. 10 
 
 
8 Hygiene  
 
8.1 Carbonate d and non-carbonated  soft drinks shall be produced and handled under hygienic 
conditions in accordance with EAS 39.  
 
8.2 Carbonated and non-carbonated  soft drinks  shall comply with the microbiological limits given in 
Table 3 w hen tested in  accordance with the methods specifie d therein.  
 
 
Table 3 ─  Microbiological limits for carbonated and non -carbonated soft drinks.  
 
S/N Microorganism  limit Method of test  
i.  Total plate count, cfu/per ml , max   25  ISO 4833 -1& 2 
ii.  Coliform count , cfu/ 100 ml , max  Absent   ISO 4832  
iii.  Yeast and Mould Count, cfu/ ml, 
max 10  ISO 2 1527 - 1 & 2 
 
 
  
6   
9 Packaging  
 
9.1 Carbonated and non -carbonated soft drinks shall be packaged in food grade packagin g that will 
safeguard the hygienic, nutritional, techno logical, and organoleptic qualities of the product.  
 
 
10 Labelling  
 
 
In addition to the requirements of EAS 38, EAS 803, EAS 804 and EAS 8 05, the following specific 
labelling requirements shall apply and shall be legibly and indelibly marked on each  contai ner, cap or 
label.  
 
a) Name of product.  
b) Name and address of manufacturer.  
c) Net volume of contents in ml, cl or I.  
d) Date of manufact ure in code or in clear.  
e) Expiry  
 
 
11 Sampling  
 
Sampling of carbonated and non -carbonated soft drinks shall be done in accordance with CAC/GL 50.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DEA S 29:2022 
© EAS 20 22 — All rights reserved  7  
 
[7 Sampling  of carbonated beverages ]  
 
7.1 Scale of Sampling  
 
7.1.1  Lot 
 
All bottles in a consignment belonging to the same batch of manufacture shall constitute a lot.  If the 
consignment is d eclared to consist of different batches of manufactur e, bottles of the same batch shall 
be grouped together,  and each group so formed shall constitute a separate lot.  
 
Sample shall be tested from each lot for ascertaining conformity to the requirements of the standard.  
 
7.1.2  The number of bottle s to be selec ted from a lot for testing for microbiological and other 
requirements shall depend on the size of the lot and shall be in accordance with Table 2.  
 
Table 2 — Number of bottles to be selected for samplin g. 
 
No. of bottles in the lot  No. of bottl es to be sele cted 
 Microbiological  Other tests  
up to 1300  
1301 to 3200  
3201 and above  12 
18 
24 18 
24 
30 
 
7.1.3  The bottle to be selected for testing shall be chosen at random from the lot by the following 
proced ure. Starting from any bottle, count them as 1,  2, 3... up to r.  Every rth bottle thus counted 
shall be withdrawn r being the integral part of N/n, where N is the total number of bottles in the lot and 
n is the total number of bottle to be chosen.  
 
7.2 Test s ampl es and reference samples  
 
7.2.1  Sample s for microbi ological tests  
 
The sample bottle selected for microbiological tests (see col. 2 of Table 2) shall be divided at random 
into three equal sets and labeled with all particulars of sampling. One of these sets of sample bottles 
shall be for the pu rchaser; anot her for the vendor and the third set is the reference.  
 
7.2.2  Samples for other tests  
 
The sample bottles selected for other tests (see col. 3 of Table 2) shall be divided at random into three 
equal se ts and labeled with all the particulars of  sampling.  O ne of these sets of sample bottles shall be 
for the purchaser, another for the vendor and third is the reference.  
 
7.2.3  Referee samples  
 
Referee samples shall consist of set of sample bottles for micr obiological tests (see A.2.1) and a set of  
sample bottl es for other tests (see A.2.2) and shall bear the seals of the purchaser agreed to between 
the two.   
8   
Annex A  
(informative)  
 
Method of measuring gas volume  
 
A.1 Principle  
 
The apparatus consists of pre ssure gauge having a hollow spike with hol es in its sid e. The bottle is 
inserted 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 unti l the needlepoint 
touches the crown cork. There is a sh ift value on the gauge stem, which is kept closed until the 
needlepoint of the pressure gauge is forced through the crown cork. The reading is noted on the gauge.  
 
A.2 Procedure  
 
Clamp the bottle in th e frame of the gas volume tester. Pierce t he crown cork  but do not shake the 
bottle. Sniff off the top gas quickly until the gauge reading drops to zero.  Make certain to close the valve 
the instant the needle touches zero in the pressure gauge. Shake the bottle vigorously until the gauge 
gives th e reading tha t additional shaking does not change. Record the pressure. Note the temperature 
and record.  Obtain the volume of gas from Table 3.  
 DEA S 29:2022 
© EAS 20 22 — All rights reserved  9  
Table 4 — Carbon dioxide chart -volumes of carbon dioxide gas disso lved by one volume of 
water (Clause A.2.1)  
 
 
  
10  Table 4  — Carbon dioxide chart -volumes of carbon dioxide gas dissolved by one volume of 
water (Clause A.2.1) (cont.)  
 
 
 DEA S 29:2022 
© EAS 20 22 — All rights reserved  11  
Annex B  
(informative)  
 
Determination of caffeine content  
 
B.1 Principle  
 
Carbon dioxi de is removed from the sample by means of dry air or dr y nitrogen. An extraction with 
chloroform is performed on the decarbonated sample.  
 
By means of a graph of absorbance against concentration of standards, the content of caffeine of the 
sample is determ ined. 
 
B.2 Reagents  
 
During analysis use o nly reagents of recognized analytical grade and only distilled water or water of 
equivalent purity.  
 
a) Chloroform  
 
b) Ammonia solution, concentrated  
 
c) Hydrochloric acid, approximately molar. Take 100 ml of conce ntrated hydrochloric acid (sp. gr. 
1.184) and dilute to  a litre.  
 
d) Standard caffeine solution. Prepare a solution containing 10 ml using molar hydrochloric acid as 
solvent.  
 
B.3 Apparatus  
 
A spectrophotometer or photoelectric colorimeter capable of measu ring optical density at a wavelength 
of 22 7 nm.  
 
B.4 Procedure  
 
Transfer 25 g of decarbonated sample into a small separating funnel. Make distinctly alkaline with 
ammonia solution and chloroform, washing each extract with the same 10 ml of water contained in a 
second separating funnel, and finally  with the ext ract once with 10 ml of chloroform. Filter into a small 
flask. Evaporate or distil the combined extracts and dry the residue in molar hydrochloric acid and 
make up to volume in a 50 ml volumetric flask  with the same acid. Prepare a series of standards and  
read the absorption at 272 nm using approximately molar hydrochloric acid for setting the instrument.  
Set the instrument by means of a blank prepared from water treated in exactly the same manner with  
the test solution and read absorption of  the test sol ution.  
 
B.5 Expression of results  
 
Plot a graph of concentrations of standard caffeine solutions against their absorbance.  From this graph 
determine the concentration of the alkaloid (caffeine) in the original sample.  Report the results as m g/kg 
of anhyd rous caffeine in the original sample.   
12   
 
Annex D  
(infor mative)  
 
Determination of quinine  
 
D.1 Principle  
 
⎯ Carbon dioxide is removed from the sample by passing through it dry air or dry nitrogen.  An 
extraction with ether is performed on the decarbonated sample.  
 
⎯ By means of a graph of concentration  of a series of standard quinine sulphate solutions against 
fluorescence, the content of quinine in the test solution is determined.  
 
D.2 Reagents  
 
During the a nalysis, unless otherwise stated, use only reagents of recognized analytical grade and only 
distilled water o r water of equivalent purity.  Reagents should be free from fluorescing impurities.  
 
a) Sulphuric acid, 0.05 M  
 
b) Ammonia solution, concentrated  
 
c) Diethyl ether  
 
d) Quinine sulphate, standard stock solution.  Dissolve 0.10 g of quinine sulp hate in 0.05 M sulphuric 
acid and make up to 1 litre with 0.05 M sulphuric acid. This solution contains 100 micrograms of 
quinine sulphate per millilitre.  
 
e) Quinine sulphate, standard working solution. Dilute 10 ml of the quinine sulphate stock solution to 
200 ml wit h 0.05 m sulphuric acid. This solution contains 1 microgram of quinine sulphate per 
millilitre.  
 
D.3 Apparatus  
 
An instrument capable of measuring fluorescence.  Note that glassware should completely be free from 
stopcock lubricant as this usu ally contains  fluorescence substances. No detergents shall be used in 
washing glassware.  
 
D.4 Procedure  
 
Transfer 100 g of the decarbonated sample to a separati ng funnel. Make the sample distinctly alkaline 
with ammonia solution and extract with the same 1 0 ml of water  contained in a second separating 
funnel, and finally extract the wash water once with 10 ml of diethyl ether. Combine the ether extracts 
and remov e the ether by distillation. Dry the residue in an air oven at 100 C for a few minutes. Dissolv e 
it in 0.05 M sulphuric acid and make up to 100 ml in a volumetric flask with 0.05 m sulphuric acid. Dilute 
10 ml of this solution to 200 ml with 0.05 m sulphuric acid.  Measure the fluorescence of the solution by 
means of a suitable instrument. Prepare a  series of st andards containing 0.1, 2.5 and 10 micrograms of 
quinine sulphate per millilitre and measure the fluorescence.  
 
D.5 Expression of results  
 
Plot the fluorescence results of the series of standards to obtain a curve from which the concentration of 
quinine in  the test solution can be read. Calculate the concentration of quinine as mg/kg quinine 
sulphate in the original sample.  
 
  
© EAS 200 0 — All rights reserved