DRAFTUGANDASTANDARDDUS2037
SecondEdition
2022-mm-dd
Referencenumber
DUS2037:2022
©UNBS2019Kombucha—SpecificationDUS2037:2022
II ©UNBS2019–AllrightsreservedCompliancewiththisstandarddoesnot,ofitselfconferimmunityfromlegalobligations
AUgandaStandarddoesnotpurporttoincludeallnecessaryprovisionsofacontract.Usersare
responsibleforitscorrectapplication
©UNBS2019
Allrightsreserved.Unlessotherwisespecified,nopartofthispublicationmaybereproducedorutilisedinany
formorbyanymeans,electronicormechanical,includingphotocopyingandmicrofilm,withoutpriorwritten
permissionfromUNBS.
Requestsforpermissiontoreproducethisdocumentshouldbeaddressedto
TheExecutiveDirector
UgandaNationalBureauofStandards
P.O.Box6329
Kampala
Uganda
Tel:+256417333250/1/2
Fax:+256414286123
E-mail:info@unbs.go.ug
Web:www.unbs.go.ugDUS2037:2022
©UNBS2019–Allrightsreserved IIIForeword
UgandaNationalBureauofStandards(UNBS)isaparastatalundertheMinistryofTrade,Industryand
CooperativesestablishedunderCap327,oftheLawsofUganda,asamended.UNBSismandatedtoco-
ordinatetheelaborationofstandardsandis
(a)amemberofInternationalOrganisationforStandardisation(ISO)and
(b)acontactpointfortheWHO/FAOCodexAlimentariusCommissiononFoodStandards,and
(c)theNationalEnquiryPointonTBTAgreementoftheWorldTradeOrganisation(WTO).
TheworkofpreparingUgandaStandardsiscarriedoutthroughTechnicalCommittees.ATechnical
Committeeisestablishedtodeliberateonstandardsinagivenfieldorareaandconsistsofkeystakeholders
includinggovernment,academia,consumergroups,privatesectorandotherinterestedparties.
DraftUgandaStandardsadoptedbytheTechnicalCommitteearewidelycirculatedtostakeholdersandthe
generalpublicforcomments.Thecommitteereviewsthecommentsbeforerecommendingthedraftstandards
forapprovalanddeclarationasUgandaStandardsbytheNationalStandardsCouncil.
ThecommitteeresponsibleforthisdocumentisTechnicalCommitteeUNBS/TC219,Alcoholicbeverages.DRAFTUGANDASTANDARD DUS2037:2022
©UNBS2019–Allrightsreserved 1Kombucha—Specification
1Scope
ThisDraftUgandaStandardspecifiesrequirements,samplingandtestmethodsforKombucha.
2Normativereferences
Thefollowingreferenceddocumentsreferredtointhetextinsuchawaythatsomeoralloftheircontent
constitutesrequirementsofthisdocument.Fordatedreferences,onlytheeditioncitedapplies.Forundated
references,thelatesteditionofthereferenceddocument(includinganyamendments)applies.
USCAC/GL50,Generalguidelinesonsampling
USEAS12,Potablewater—Specification
USEAS38,Labellingofpre-packagedfoods—Generalrequirements
USEAS104,Alcoholicbeverages—Methodsofsamplingandtest
USEAS803,Nutritionlabelling—Requirements
USEAS805,Useofnutritionandhealthclaims—Requirements
USISO750,Fruitandvegetableproducts–Determinationoftitratableacidity
USISO1842,Fruitandvegetableproducts—DeterminationofpH
USISO6633,Fruitandvegetablesproducts—Determinationofleadcontent—Flamelessatomicabsorption
spectrometricmethod
USISO6634,Fruit,vegetablesandderivedproducts—Determinationofarseniccontent—Silver
diethyldithiocarbamatespectrophotometricmethod
USISO6637,Fruits,vegetablesandderivedproducts—Determinationofmercurycontent—Flameless
atomicabsorptionmethod
USISO6561-2,Fruits,vegetablesandderivedproducts—Determinationofcadmiumcontent—Part2:
Methodusingflameatomicabsorptionspectrometry
US28,Codeofpracticeforhygieneinthefoodanddrinkmanufacturingindustry
US45,Generalstandardforfoodadditives
US1659,Materialsincontactwithfood—Requirementsforpackagingmaterials
USISO7251,Microbiologyoffoodandanimalfeedingstuffs—Horizontalmethodforthedetectionand
enumerationofpresumptiveEscherichiacoli—Mostprobablenumbertechnique
USISO21527-1,Microbiologyoffoodandanimalfeedingstuffs—Horizontalmethodfortheenumerationof
yeastsandmoulds—Part1,Colonycounttechniqueinproductswithwateractivitygreaterthan0.95DUS2037:2022
2 ©UNBS2019–AllrightsreservedUSISO6888-1,Microbiologyoffoodandanimalfeedingstuffs—Horizontalmethodfortheenumerationof
coagulase-positivestaphylococci(Staphylococcusaureusandotherspecies)—Part1:Techniqueusing
Baird-Parkeragarmedium
USISO6579–1,Microbiologyofthefoodchain—Horizontalmethodforthedetection,enumerationand
serotypingofSalmonella—Part1:DetectionofSalmonellaspp
3Termsanddefinitions
Forthepurposesofthisdocument,thefollowingtermsanddefinitionsapply.
3.1
kombucha
fermentedbeveragemadefromsugar,maltormaltsubstitutes,tea,coffeeandotheringredientswitha
symbioticcultureofyeastandbacteria
3.2
SCOBY
SymbioticCultureofBacteriaandYeastusedintheproductionofKombucha
4Requirements
4.1Rawmaterials
4.1.1TherawmaterialsusedintheproductionofKombuchashallbeclean,soundandshallcomplywith
therelevantstandards.
4.1.2TheculturesusedintheproductionofKombuchashallbeacceptableandfreefromunwanted
moulds.
4.2Ingredients
4.2.1Essentialingredients
ThefollowingingredientsshallbeusedinthepreparationofKombucha:
a)TeaorCoffeeormalt;
b)sugar;
c)yeastandbacterialculture(SCOBY);
d)potablewatercomplyingwithUSEAS12.
4.2.2Otheringredients
OtheringredientsusedintheproductionofKombuchadrinkshallbewholesomeandcomplyingtorelevant
standards.
InadditiontoSCOBY,brewersyeastsmayalsobeused.
4.3Generalrequirements
4.3.1Kombuchadrinkshallbepracticallyfreefrom:
a)off-odoursandoff-flavours;
b)filth(impuritiesofanimalorigin,includingdeadinsects);andDUS2037:2022
©UNBS2019–Allrightsreserved 3c)objectionablematter.
4.3.2TheappearanceandconsistencyofKombuchashallbeuniformandcharacteristicoftheproduct.
4.4Specificrequirements
KombuchadrinkshallcomplywiththespecificqualityrequirementsgiveninTable1whentestedin
accordancewiththetestmethodsspecifiedtherein.
Table1—SpecificrequirementsforKombucha
Characteristic Requirement Testmethod
EthylAlcoholcontent,%,
(v/v)Non-alcoholicKombucha lessthan0.5 USEAS104
MildAlcoholicKombucha 0.5-5.9
StrongAlcoholicKombucha 6-12
pHmax 4.5
Totaltitratableacidityas
aceticacidg/lmax20
Totalsugarasinvertsugar,
g/lmax.50
5Caffeine
Theamountofcaffeineinthekombuchaasconsumedshallnotexceed320mg/Lcaffeineinthedrinkwhen
determinedinaccordancewithAnnexA
Kombuchacontainingmorethan200mg/Lcaffeineshallincludetheword“caffeinated”or“containscaffeine”before
thenameoftheproduct;
Kombuchacontainingmorethan200mg/Lcaffeineshallindicatetheamountofcaffeineinthedrinkasconsumedin
mg/L.
6Foodadditives
FoodadditivewheneverusedinproductionofKombuchashallcomplywithUS45.
7Contaminants
7.1Heavymetals
TheproductshallnotcontainheavymetalcontaminantsinexcessofthelimitsgiveninTable2whentestedin
accordancewiththetestmethodsspecifiedtherein.DUS2037:2022
4 ©UNBS2019–AllrightsreservedTable2–LimitsforheavymetalcontaminantsforKombucha
Contaminant Maximumlimit
mg/kgTestmethod
Arsenic(As) 0.05 USISO6634
Lead(Pb) 0.05 USISO6633
Mercury(Hg) 0.001 USISO6637
Cadmium(Cd) 0.003 USISO6561-2
7.2Pesticideresidues
TheproductshallcomplywiththosemaximumresiduelimitsestablishedbytheCodexAlimentarius
Commission.
8Hygiene
8.1KombuchashallbeproducedandhandledinahygienicmannerinaccordancewithUS28.
8.2KombuchashallcomplywiththelimitsformicrobiologicalcontaminantsgiveninTable3whentestedin
accordancewiththetestmethodsspecifiedtherein.
Table3─MicrobiologicallimitsforKombucha
Microorganism Maximumlimit Testmethod
Escherichia.coli,permL Absent USISO7251
Staphylococcusaureus,CFU/mL Absent USISO6888-1
Salmonella Absent USISO6579–1
9Weightsandmeasures
KombuchadrinkshallbepackagedinaccordancewiththeWeightsandMeasureslegislationofUganda.
10Packaging
KombuchadrinkshallbeproducedandpackagedinfoodcontactgradecontainersinaccordancetoUS1659
whichwillsafeguardthehygienic,nutritional,technological,andorganolepticqualitiesoftheproduct.
ThepackagingmaterialsusedshallconformtotherequirementsofUS1659.
11Labelling
11.1ThecontainersshallbelabelledincompliancewiththerequirementsofUSEAS38.Inaddition,the
followingparticularsshallbelegiblyandindeliblylabelledonthecontainer:
a)nameoftheproductas“Non-alcoholicKombucha”or“AlcoholicKombucha”;bytypeinaccordance
withclause4andcategorybasedonalcoholcontentinaccordancewithtable1;
b)brandname;
c)netcontentsinmillilitersorliters;
d)ethylalcoholcontent,%byvolumeatthetimeofpacking/bottlingDUS2037:2022
©UNBS2019–Allrightsreserved 5e)name,physicallocationandaddressofmanufacturer;/importer/bottler
f)batchnumber;batchidentificationnumber/code;
g)dateofmanufacture/bottlingandexpiryoftheproduct;
h)instructionsforstorageandhygienichandlingoftheproduct;and
i)listofingredientsindescendingorderofproportionbymass;
j)statutorywarnings
k)storageinstruction
l)statement“Notforsaletopersonsunder18years”.foralcoholicKombucha
m)countryoforigin
n)Kombuchacontainingmorethan200mg/Lcaffeineshallincludetheword“caffeinated”or“contains
caffeine”beforethenameoftheproduct;
o)Kombuchacontainingmorethan200mg/Lcaffeineshallindicatetheamountofcaffeineinthedrinkas
consumedinmg/L.
11.2NutritionalandhealthclaimsshallbemadeinaccordancetoUSEAS803andUSEAS805.
12Sampling
SamplingshallbecarriedoutinaccordancewithUSCAC/GL50.DUS2037:2022
6 ©UNBS2019–AllrightsreservedBibliography
[1]US872:2011,Fermented(non-alcoholic)cerealbeverages—Specification.
[2]WHO,Alcohollabelling.
[3]KombuchaBrewingUndertheFoodandDrugAdministrationModelFoodCode:RiskAnalysisand
ProcessingGuidance–Specialreport.
KombuchaCodeofPractice,KombuchaBrewersInternationalCodeofPractice,
Version2.2CDUS2037:2022
©UNBS2019–Allrightsreserved 7Certificationmarking
ProductsthatconformtoUgandastandardsmaybemarkedwithUgandaNationalBureauofStandards
(UNBS)CertificationMarkshowninthefigurebelow.
TheuseoftheUNBSCertificationMarkisgovernedbytheStandardsAct,andtheRegulationsmade
thereunder.Thismarkcanbeusedonlybythoselicensedunderthecertificationmarkschemeoperatedby
theUgandaNationalBureauofStandardsandinconjunctionwiththerelevantUgandaStandard.The
presenceofthismarkonaproductorinrelationtoaproductisanassurancethatthegoodscomplywiththe
requirementsofthatstandardunderasystemofsupervision,controlandtestinginaccordancewiththe
certificationmarkschemeoftheUgandaNationalBureauofStandards.UNBSmarkedproductsare
continuallycheckedbyUNBSforconformitytothatstandard.
FurtherparticularsofthetermsandconditionsoflicensingmaybeobtainedfromtheDirector,Uganda
NationalBureauofStandards.
CDUS2037:2022
ICS67.160.20
Pricebasedonnnpages
©UNBS2019–AllrightsreservedAnnexA
(normative)
Methodfordeterminationofcaffeinecontent
B.1Principle
B.1.1Carbondioxideisremovedfromthesamplebymeansofdryairordrynitrogen.Anextractionwith
chloroformisperformedonthede-carbonatedsample.
B.1.2Bymeansofagraphofabsorbanceagainstconcentrationofstandards,thecontentofcaffeineofthe
sampleisdetermined.
B.2Reagents
Duringanalysisuseonlyreagentsofrecognisedanalyticalgradeandonlydistilledwaterorwaterof
equivalentpurity.
B.2.1Chloroform
B.2.2Ammoniasolution,concentrated
B.2.3Hydrochloricacid,(approximatelyonemolar);Take100mLofconcentratedhydrochloricacid(sp.gr.
1.184)anddilutetoalitre.
B.2.4Standardcaffeinesolution.Prepareasolutioncontaining10mLusingmolarhydrochloricacidas
solvent.
B.3Apparatus
Spectrophotometerorphotoelectriccolorimetercapableofmeasuringopticaldensityatawavelengthof
227nm
B.4Procedure
Transfer25gofde-carbonatedsampleintoasmallseparatingfunnel.Makedistinctlyalkalinewithammonia
solutionandchloroform,washingeachextractwiththesame10mLofwatercontainedinasecondseparating
funnel,andfinallywiththeextractoncewith10mLofchloroform.Filterintoasmallflask.Evaporateordistil
thecombinedextractsanddrytheresidueinmolarhydrochloricacidandmakeuptovolumeina50mL
volumetricflaskwiththesameacid.Prepareaseriesofstandardsandreadtheabsorptionat272nmusing
approximatelymolarhydrochloricacidforsettingtheinstrument.Settheinstrumentbymeansofablank
preparedfromwatertreatedinexactlythesamemannerwiththetestsolutionandreadabsorptionofthetest
solution.©UNBS2019–Allrightsreserved 3B.5Expressionofresults
Plotagraphofconcentrationsofstandardcaffeinesolutionsagainsttheirabsorbance.Fromthisgraph
determinetheconcentrationofthealkaloid(caffeine)intheoriginalsample.Reporttheresultsasmilligrams
perkilogramofanhydrouscaffeineintheoriginalsample.