DEAS 1108: 2022  
 
 
 
 
DRAFT EAST  AFRICAN  STANDARD  ICS 67.080.00  
 
 
 
Fruits  chips and crisps  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
 
 
 
© EAC 2022  First Edition 2022    
 
 
DEAS 1108: 2022  
   
© EAC 2022  – All rights  reserved  
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DEAS 1108: 2022  
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DEAS 1108: 2022  
  
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 encounte red 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 representativ es 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 disc ussed 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  025, Processed fruits,  
vegetables and tubers . 
 
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.  © EAC 2022  – All rights  reserved  5  
 
 
DEAS 1108: 2022  
  
DRAFT EAST  AFRICAN  STANDARD   
 
Fruits chips and crisps — Specification  
 
1 Scope  
 
This East Africa n Standard specifies the requirements, sampling and test methods for fruit chips and crisps 
prepared by either deep frying or baking offered for direct consumption or for further processing .  
It does not apply to dried fruits or crisps which have been produced by drying processes for which other 
standards apply.  
 
 
2 Normative  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.  
 
Codex Stan 192, General standard for food additives  
 
 
EAS 38, Labelling of pre -packaged foods — General requirements  
 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
 
 
EAS 803, Nutri tion labelling — Requirements  
 
EAS 804,  Claims on food — Requirements  
 
EAS 805, Use of nutrition and hea lth claims — Requirements  
 
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  
 
 
ISO 763, Fruit and Vegetable Products - Determination of ash insolu ble in hydrochloric acid  
 
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection a nd 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts 
and moulds — Part 2: Colony count technique in products with wate r activity less than or equal to 0.95  
 
 
 
3 Terms  and definitions  
 
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  
  
 3.1 fruit chips  
 product obtained by slicing or chipping fruit followed by deep frying or baking.  © EAC 2022  – All rights  reserved  5  
 
 
DEAS 1108: 2022  
  
 3.2 fruit crisps  
 thin slices of fruits deep -fried or baked until crispy or crunchy.  
 
 
4 Requirements  
 
4.1 Basic ingredients  
 
Fruit t o be used shall be fresh, sound, clean and at an appropriate level of maturity from any cultivated variety 
conforming to the characteristics of the fruits and of a quality suitable for human consumption.  
 
Edible oil or fat used for  deep frying shall confor m to the relevant East African Standards.  
 
4.2 Optional ingredients  
 
These consist of other edible material as may be appropriate to stuffing the product provided it is suitable for 
human consumption  and conform to the relevant  standards .  
 
4.3 General  requirements  
 
4.3.1 Colour, odour and flavour  
 
Fruit chips and crisps shall have the colour, odour and flavour characteristics of the fruit. They shall be free from 
off-odour, off -flavour and foreign taste including rancidity and mustiness.  
 
4.3.2 Moulds and  insects  
 
Fruit chips  and crisps  shall be free from moulds  and insect  infestation  when  inspected  visually.  
 
4.3.3 Extraneous matter  
 
Fruit chips  and crisps  shall be practically  free from all extraneous materials  
 
 
4.4 Specific  requirements  
 
Fruit chips  and crisps  shall comply  with the specific  requirements  in Table  1 when  tested  in accordance  
with the methods specified  therein  
 
Table  1 — Specific requirement  for fruit chips  and crisps  
 
Characteristic  Requirement  Method  of test  
Chips  Crisps  
Moisture,  % (m/m),  max [5] [10]  5 Annex  A 
Acid insoluble  ash, % (m/m),  (on dry basis),  max.  0.1 0.1 ISO 763 
Free fatty acids,  %, by mass on dry  
weight  basis,  max.  0.5 0.5 [ISO 660] [ Annex  B] 
Peroxide  value,  meq/oxygen  per gram  0.5 0.5 AOAC  965.33  © EAC 2022  – All rights  reserved  5  
 
 
DEAS 1108: 2022  
  
  
5 Food  additives  
 
 
Fruit chips  and crisps  may contain  only permitted  additives  in accordance  with CXS 192. 
 
 
6 Contaminants  
 
6.1 Pesticide  residues  
 
Fruit chips  and crisps  shall comply with the pesticide maximum residue limits provided by the Codex 
Alimentarius  Commission.  
 
6.2 Heavy metals  
 
Lead (Pb) in fruit chips  and crisps , when tested in accordance with ISO 6633 shall not exceed 0.1 mg/kg.  
 
6.3 Mycotoxins  
 
When  determined  in accordance  with ISO 16050,  the maximum  content  of aflatoxins  in fruit chips and 
crisps  shall       not exceed  10 μg/kg  for total aflatoxins  and 5 μg/kg for aflatoxin B 1 
 
7 Hygiene  
 
7.1 Fruit chips  and crisps  shall be produced  and handled  under hygienic  conditions in  accordance  with EAS 39. 
 
7.2 Fruit chips  and crisps shall comply with the microbiological limits given i n Table 2 when tested in 
accordance with t he test methods specified there in. 
 
Table  2 ─ Microbiological  limits  for fruit chips  and crisps  
 
Microorganism  Limit  Test method  
Total  plate  count,  cfu/g,  max.  103 ISO 4833 -1 
Yeast  and moulds,  cfu/g,  max.  102 ISO 21527 -2 
Escherichia  coli, MPN/g . Absent  ISO 7251  
Salmonella,  /25 g Absent  ISO 6579 -1 
 
    
  
 
8 Packaging  
 
Fruit chips  and crisps shall be packaged  in food  grade  material that ensures  the integrity  and safety  of the 
product.  
 
 
9 Labelling  
 
9.1 In addition  to the labelling  requirements  of EAS 38, the following  information  shall be legibly  and 
indelibly  marked  or labeled:  
 
a) name  of the product  as "X chips  or X crisps",  where  “X” is the  name  of the fruit used . 
 
a) date of  manufacture;  © EAC 2022  – All rights  reserved  5  
 
 
DEAS 1108: 2022  
  
b) best before;  
 
c) country  of orig in; 
 
d) name  and address  of manufacturer;  
 
e) net content  in metric  units;  
 
f) lot identification;  
 
g) list of ingredients in descending order  
 
 
9.2 Nutritional  labelling,  nutrition  and health  claims  may be made  in accordance  with EAS 803, EAS 804 and 
EAS 805. 
 
 
10.  Sampling  
 
Sampling  shall be done  in accordance  with ISO 874  © EAC 2022  – All rights  reserved  
6  
 
 
DEAS 1108: 2022  
 
where,  
 
M1   is the mass,  in grams,  of the dish and sample  before  drying;  
 
M2   is the mass,  in grams,  of the  dish and  sample  after drying;  
 
M3   is the mass,  in grams,  of the  dish only.  Annex A  
(normative)  
 
Determination of the moisture  content  
A.1  Procedure  
 
A.1.1 Weigh accurately 10 g of the material in a suitable moisture dish previously dried in an electric oven 
and weighed . Place the dish in an electric oven maintained at 105 °C ± 1 °C for 5 h. Cool the dish in a 
desiccator  and weigh with the lid on. Repeat the process of heating, cooling and weighing at half -hour 
intervals until the  loss in weight  between  two successive we ighing  is less than 1 mg. 
 
A.1.2 Record  the lowest  weight obtained  
 
A.2 Calculation  and expression  of results  
 
The moisture,  expressed as  percent  by mass,  shall be calculated  as follows:  
 
 
 
 
 
 
 © EAC 2022 – All rights  reserved  7  
 
 
DEAS 1108: 2022  
 Annex  B 
(normative)  
 
Determination of acidity of extracted fat 
 
 B.1 Reagents   
 
 B.1.1  Apparatus  
 
Soxhlet  apparatus,  with a 250 mL flat bottom  flask 
 
B.1. 2   Reagents  
 
a. Petroleum  ether,  boiling  point  40 C – 80 
 
b. Benzene -alcohol -phenolphthalein  stock  solution  — To 1 L of distilled  benzene  add 1 L of 
alcohol  or rectif ied spirit  and 0.4 g  of phenolphthalein.  Mix the  contents  well. 
 
c. Standard  potassium hydroxide  solution,  0.05 mol/L  
 
 
B.2 Procedure  
 
Weigh  accurately  about  10 g of sample  (D.3.3.2)  and transfer  it to a thimble  and plug it from the top 
with extracted  cotton  and filter paper.  Dry the thimble  with contents  for 15 min to 30 min at 100 C in an 
oven.  
 
Take the mass of empty Soxhlet flask. Extract the fat in the Soxhlet apparatus for 3 h to 4 h 
and evaporate off  the solvent in the flask on a water bath. Remove the traces of the residual 
solvent by keeping the flask in a hot  air oven  for about  half an hour and weigh.  Cool the flask 
and add 50 mL of mixed  benzene -alcohol - phenolphthalein  reagent  and titrate  hydroxide 
solution  taken  in a 10 mL microburette.  
 
If the contents  of the flask become  cloudy,  during  nitration,  add another  50 mL of benzene -
alcohol - phenolphthalein reagent and continue titration. Make a blank titration of the 50 mL 
reagent. Subtract from the  titre of the fat, the blank  titre. 
 
  B.3  Calculation  
 
Acidity  of extracted  fat, (as oleic acid)  percent by  mass  = mv−×M411. 
 
 
where  
 
v is the volume of potassium hydroxide solution used in titration after subtracting the blank;  
M is the mass in grams of Soxhlet flask containing fat; and  
m is the mass  in grams  of empty  Soxhlet  flask.  
 
 
 
 
 
  
 
 
DEAS 1108: 2022  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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