TBS/ AFDC07 ( 5290) P3  
                                                                                            ICS: 67:120  
 
                                                                                                      
 
DRAFT TANZANIA STANDARD  
 
 
 
 
Dehydrated soup, canned soups and broths  – 
Specification   
 
 
 
 
 
 
 
 
 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STAN DARD 
                                                                                                                                                    
  
 0 FOREWORD  
  
Soups are mostly used by catering institutions as starters in their normal meal courses.  They are 
also used to a larger extent in homes.  Broths are also used in some instances as soup and is most 
used to prepare other dishes . It is a savory liquid made of water in which bones, meat, or 
vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare 
other dishes, such as soups, gravies, and sauces ,  
It saves home and pr ofessional cooks time in the kitchen.   This Tanzania standard, hence, will help 
in the protection of consumers from consumption of substandard soups  and broth s, and also help 
the manufacturers pr oduce competitive products.   
   
In the preparation of this s tandard, reference was made to the following documents:   
 
I. KS 1088:2001 Specification for Soups and broths.  
 
II. Revised codex standard bouillons and consommés - FAO 
www.fao.org/input/download/standards/286/CXS_117e_2015.pd  
 
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).  
 
 
  
1.0   SCOPE   
  
This Standard specifies req uirements , method of sampling and testing for dehydrated soup and canned  soups 
and broths.  
 
 
2.0  NORMATIVE REFERENCES  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited appl ies. For undated references, the latest edition of the referenced document 
(including any amendments) applies.  
 
TZS 4, Rounding off numerical values  
 
TZS 33, Spices and condiments - Sampling  
TZS 118, Microbiology of food and animal feeding stuffs – Horizont al method for the enumeration of 
microorganisms – Colony -count technique at 30OC 
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, Micr obiology of food and feeding stuffs – Horizontal method for the detection of salmonella 
spp 
ISO 7937 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium 
perfringens — Colony -count technique       
 
  TZS 125, Microbi ology of food and animal feeding stuffs – Horizontal method for enumeration of coagulase – 
Positive staphylococci (Staphylococcus aureus and other species)  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuff s 
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 – Determination of Sodium Chloride in brine  
 
TZS 963 (Part 1):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 1 – Determination of 
arsenic content by atomic absorption spectrometry   
 
TZS 963 (Part 2):20 07 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – Determination of 
mercury content by atomic absorption spectrometry   
 
TZS 963 (Part 3):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 3 – Determination of 
lead content by atomic absorption spectrometry with electro -thermal atomization  
 
TZS 963 (Part 4):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 4 – Determination of 
cadmium content by atomic absorption spectrometry with electro \-thermal atomization  
 
TZS 1492:2016 / ISO 2447 -1998 Fruit and vegetable products —Determination of tin content  
 
  
 
 
3.0 TERMS AND DEFINITIONS  
  
For the purpose of this standard, the following definitions shall apply:  
  
 
3.1 soups  
 liquid products presented in this form when prepared according to the directions for use with a more or less high 
content of solid pieces which yield preparations of similar flavour and appearance as soups derived from the 
customary kitchen procedure.   
A liquid food especially with a  meat, fish or vegetable  as a base and often containing pieces of solid foods  
 
3.2 Dehydrated  soup  
contain soup ingredients  in dry form  
 
3.3 broth  
a liquid obtained from cooked meat  fish, cereal grain or vegetables  
 
3.4 meat  
edible  parts of slaughtered animal that are intended for or have been judged as safe and  suitable for human 
consumption  
 
3.5 meat extract     
 a product derived by concentration of aqueous extracts of fresh meat,  obtained by extraction of coagulable 
protein and the fat, also after the a ddition of sodium chloride.  
 
3.6 weight   
The word ‘weight’ shall mean the weight of the vegetable prepared for use; peeled, trimmed or shelled, or the 
equivalent weight of dehydrated vegetables. In case of dehydrated vegetables being used, weight refers t o the 
equivalent on fresh vegetables.  
 
 
3,5 Consommé   
a type of clear soup made from richly flavoured stock e.g liquid made from bony part by long simmering  
 
 
 
4.0 REQUIREMENTS  
 
4.1 General requirements  
 
Types of soups and their requirements  
  
4.1.1 Canned Me at Soups  
 shall have at least two thirds of total creatinine derived from beef and shall be not less than 70 mg/L prepared 
accordi ng to directions for use.   
  
4.1.1 .1 Meat Soup  
product sold under this description shall contain not less than 6 per cent, by  weight, of meat (if unqualified).  If 
sold under specific name e.g. beef soup, it shall contain not less than 6 per cent by weight, of the named meat 
except in the case of oxtail or kidney soup.  
 
 
4.1.1.2 Oxtail Soup  
A product sold under this description shall contain not less than 2 per cent of oxtail and the total meat content 
shall be not less than 6 per cent by weight, of meat.  
 
4.1.1.3 Mulligatawny Soup  
A product sold under this description shall contain not less than 6 per cent by weight, of meat.  I t shall be 
flavoured with curry and may be garnished with an appropriate cereal.  In this variety of soup, the meat content 
may be replaced in whole or in part by poultry meat.  
 
 
4.1.1.4  Poultry and Feathered Game Soups  
A product sold under a specific nam e e.g. chicken soups, shall   contain not less than 6 per cent of 
raw, eviscerated and dressed carcasses.   
  
4.1.2 Cream Soups  
 a product described as cream soup shall comply with any one of the following requirements:  
  
(i) Not less than 2.5 per cent, by wei ght, of butter fat.  
  
(ii) Not less than 1.5 per cent and not more than 2.5 per cent, by weight, of butter fat if the total fat 
content is less than 3 per cent.  
  
(iii) No butter fat or less than 1.5 per cent, by weight, of butter fat if the total fat content is le ss than 
3.5 per cent.       
 
    
4.1.3 Vegetable Soups  
  
4.1.3.1 Vegetable Soup Mixes,  
 a product sold under this or similar description (e.g. mixed vegetable soup, Windsor vegetable soup) shall 
contain at least four different varieties of vegetable and not one v ariety should unduly predominate.  Should 
any one vegetable variety be more than 40 per cent of the total weight of the vegetables, the descriptions of 
the soup shall include the name of the predominant variety (e.g. potato and vegetable soup).  
 
 
4.1.3.2  Single -named Vegetable Soups (e.g. Celery, Lentil Soup)  
 a product sold under such description, the weight of the named vegetable shall exceed  50 per cent  the sum of 
the weights of the remaining vegetables.  
  
 
4.1.3.3 Pea Soups and Green Pea Soup ; 
a soup made from processed or harvest -dried marrowfats of blues, or pea flour shall be described as pea soup 
without any suggestion that green peas have been used.  Green pea soup should be made from green peas.  
  
  
4.1.3.4 Tomato Soup ;  
a product sold under t his description shall contain not less than 3 per cent tomato solids.  
  
4.1.4   Clear Soups ;  
This shall be thin clear liquid obtained by suitable extraction of meat, poultry of feathered game or by dilution of 
their extractives or in the case of clear ve getables.  
  
4.1.4.1 Consommé ; 
a product sold under this description shall be a clear soup in the preparation of which meat  (or an 
equivalent of extractives) has been the predominant ingredient.  
 
 
  
4.1.4.2 Single -named Meat Consommé (e.g. Beef Consommé );  
the predominant ingredient shall be the named meat (beef), and shall conform to the requirements as 
per table 1. At least two thirds of the total creatinine content shall be of bovine origin and not less than 
110 mg/L.  
 
 
 4.1.4.3 Fatty Consommé  ;  
a product sold under this description shall contain at least 2.5 g fat per litre of product when prepared according 
to the directions of use.   
  
 
  
4.1.4.4 Julienne;a  product sold under this description shall be a suitable clear soup containing not less than 3 per 
cent of strip vegetables.  
  
4.1.4.5 Noodle; a  product sold under this description shall be clear soup as described above, garnished with 
noodles.  
  
4.1.5 Broths    
 abroth as canned shall contain meat or bone extractives, derived from meat, bones, meat e xtractives used either 
singly or in any combination of two or more in such proportion that the nitrogen content shall be 
equivalent to not less than 11 per cent, by weight, meat protein (N X 6.25).  The broth may contain, 
optionally, meat fibre, vegetables , farinaceous material, spices, herbs and suitable colourings or 
flavourings.  It shall conform to the requirements as per table 1 :   
  
4.1.5.1 Single -named Meat Broths (e.g Beef Broth)  
 is a product sold as beef broth shall be defined as above if the prep aration of which only fresh beef 
and/orextractives or beef bones have been used as the meat ingredient and shall conform to the  
requirements  as per table 1  
  
At least two thirds of the total creatinine content shall be of beef origin and not less than 70 mg/L of broth 
prepared according to the directions of use.   
  
4.1.5.2  Poultry Broth   
is derived by use of poultry meat and shall conform to the above total nitrogen and sodium chloride levels.  
  
  
4.1.5.3 Fatty Broth or Fatty Meat Broth, Fatty Poultry Br oth   
They shall contain at least 2.5 g of fat per litre of   product prepared according to the directions for use.   
 
4.1.6  Dehydrated soups  
 
shall not contain water and are prepared by adding water and then heating the product for a short time, or by 
adding hot water directly to the dry soup mix  
 
  
4.2 SPECIFIC  REQUIREMENTS   
  
Dehydrated soups, c anned soups and broths shall be tested in accordance with table 1     
  
There shall be no addition of creatinine to products covered by this standard.  
 
 
Table 1: Specific requi rements for some categories of soup and broth  
 
Requirements  broth    
 Single named broth  Single named meat 
consome  Test Method  
 
Total nitrogen   350 mg/L (min.)   
  
100 mg/L (min.)  
  
160 mg/L  (max.)   
 ANNEX A  
Sodium chloride  12.5 g/L  (max.)          
 12.5 g/L  (max.)          12.5 g/L (max.)  
 TZS 1529  
 
Note:  
For dehydrated soups, the moi sture content shall not exceed 7% when tested in accordance with TZS 1318  
  
5.0 Hygiene    
 
5.1 The product covered in this standard shall be prepar ed and handled in accordance to the requirement 
prescribed in TZS 109  
 
  
  5.2 Microbiological Requirements       
 
    
Dehydrated soup and canned soups and broths  shall be free from pathogenic micro -organisms. The 
microbiological limits shall not exceed those specified in Table 2 
  
Table 2 — Microbiological  limits  for dehydrated soup and canned soups and broths  
  
 
  
 
 
 
6.0 Contaminants  
  
Dehydrated soup , canned soups and broths shall not cont ain any poisonous and de leterious substances in 
amounts  which may be hazardous to health. When  tested the metal contaminants limits shall comply with levels 
recommended by   Codex stan 193 as specified in  Table 3   
           
 
Table 3 -Maximum Limits of heav y metals contaminants  in Dehydrated soup, canned soups and broths  
 
S/No.  Contaminants  Max.limits ppm  Test 
method  
i.  Arsenic (Ar)  0.1 TZS 963 -
1 
ii.  Lead (Pb)  0.1 TZS 963 -
3 
iii.  Cadmium  0.03 TZS 963  -
4 
iv.  Mercury  0.01 TZS 963  -
2 
v.  Tin 50 TZS 1492    
Micro-organism     
Maximum limit   
   
Test method  
    
Total viable count (cfu/g)    
  
Esterichia coli  (cfu/g)  
  
Salmonella spp per 25 g  
  
Staphyllococcus aureus 
(cfu/g)  
  
Clostridium botulinum  (cfu/g  
)  
  
Yeast and moulds  (cfu/g)   
  
   
10 
  
 Absent  
  
Absent   
  
Absent  
  
Absent  
 
 
Absent  
  
  
TZS 118  
TZS 731  
 
TZS 122  
 
TZS 125  
 
ISO 7937  
 
TZS 131   
  
 
7.0 Food additive s 
 
Food additives for  dehydrated soup , canned soup  and broth shall comply with TZS 115  
 
  
8.0 Packaging, Marking and Labelling   
  
8.1 Packaging  
 
Dehydrated soups, c anned soups and broths shall be packaged in lacquered tin cans or any suitable material 
not imparting foreign flavour or other contaminants to the soup.  
 
  
8.2 Marking and Labelling  
  
In addition to the provisions covered under TZS 538 (s ee clause 2) soup s and broths  shall be legibly and 
indelibly marked on the label with the following informat ion.  
 
 
(i) Type of soup or broth shall be designated according to the description in 4.  
  
(ii) Name, address and physical location of the manufacturer.  
  
(iii) A complete list of ingredients shall be declared on the label in descending order of proportion.  
  
(iv) Net weig ht, in g/kg.  
  
(v) Expiry date /best before .  
  
(vi) Country of origin/manufacture.  
  
(vii) Instructions  for use.  
  
(viii) Storage  condition  
  
(ix) Batch Number/Date of manufact ure 
 
 
 
 
9.0 Certification mark  – Each container may also be marked with a TBS certification mark.  
  
NOT E – The use of TBS certification mark of quality is governed by the provisions of the standards Act, 
2009. Details of the conditions under which a license for use of the TBS certification mark of quality 
may be granted to manufacturers or producer may be o btained from TBS.  
  
 
 
 
ANNEX A  
Determination of the nitrogen content and calculation of the crude 
protein content  — Kjeldahl method  
 
A.1 Principle  
A test portion is digested by sulfuric acid in the presence of a catalyst. The reaction products are 
made alk aline, then distilled. The liberated ammonia is collected in a boric acid solution, which is 
titrated with a sulfuric acid solution, in order to determine the nitrogen content and calculate the 
crude protein content.  
 
A.2 Procedure  
A.2.1 Determination of t he moisture content  
A.2. 2 Test portion  
Weigh, to the nearest 0,001  g, a mass of test sample  chosen on the basis of the assumed nitrogen 
content, so that the test portion contains between 0,005  g and 0,2  g of nitrogen and preferably more 
than 0,02  g. 
A.2. 3 Digestion  
A.2.3. 1 Transfer the test portion  to the digestion flask. Then, add  catalyst tablets  containing 10 g of 
potassium sulfate, 0,30 g of copper(II) sulfate pentahydrate and 0,30 g of titanium oxide. In the end, 
add 20 ml of sulfuric acid  
A.2.3.2  Carefully mix so as to ensure a thorough wetting of the test portion.  
A.2.3.3 Place the flasks in the digestion unit preheated to (420 ± 10) °C  for a minimum of 2 h 
counted from the time the unit temperature reached (420 ± 10) °C again, leave to cool  
 
A.2.4 Distillation  
A.2.4.1 Cautiously add to the cooled flask 50  ml of water and leave to cool.   
 A.2.4.2  Transfer into the collecting flask 50  ml of boric acid and, for visual colourimetry or using an 
optical probe, at least 10  drops of coloured indicator   
A.2.4.3 Add an excess  of 5  ml of the sodium hydroxide solution  required for neutralizing the 
quantity of sulfuric acid used. Then carry out the distillation.  
A.2.5 Titration  
A.2.5.1 Carry out the titration using the sulfuric acid solution either continuously during the 
distillation or at the end of distillation on all of the distillate.The end -point determination is judged 
by visual colourimetry, or using an optical probe, or by potentiometric analysis with a pH 
measurement system.  
A.3 Expression of results  
A.3.1 Nitrogen content  
The nitrogen content, wN, expressed as a mass fraction of dry product, as a percentage (%), is 
obtained using Formula  (1): 
1 0 1 0
N
HH( ) 0,014 100 140 ( ) 100
100 (100 )V V T T V Vwm w m w      
 (1) 
where  
V0 is the volume, in millilitres, of the sulfuric acid solution required for the blank test;  
V1 is the volume, in millilitres, of the sulfuric acid solution required for the test portion;  
0,014  is the value, in grams, of the quantity of nitrogen equivalent to the use of 1  ml of a 
0,5 mol/l sulfuric acid solution;  
T is the normal ity of the sulfuric acid solution used for the titration;  
M is the mass, in grams, of the test portion;  
wH is the moisture content  
 
A.3.2  Crude protein content  
Calculate the crude protein content of the dry product by multiplying the value obtained at t he time 
of determination of the nitrogen content by a conversion factor adapted to the types of cereal or 
pulse and to their use.  
Note: This method refers to ISO 20483