6
7 
 ICS 67.200.10  
 
Reference number
DRS 370: 2023
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
370 
 
Second edition  
Yyy-mm-dd  
Mayonnaise — Specification 
   
DRS 370: 2023 
©RSB 2023- All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition 
 
 
 
 
 
 
 
 
© RSB 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
P.O Box 7099 Kigali-Rwanda 
KK 15 Rd, 49 
Tel. +250 788303492 
Toll Free: 3250 
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 370: 2023 
iii                ©RSB 2023- All rights reserved 
 Contents Page 
Foreword ............................................................................................................................................................ iv  
1 Scope ...................................................................................................................................................... 1  
2 Normative references ............................................................................................................................ 1  
3 Terms and definitions ........................................................................................................................... 2  
4 Requirements ......................................................................................................................................... 2  
4.1 Essential ingredients ............................................................................................................................ 2  
4.2 Optional ingredients .............................................................................................................................. 3  
4.3 General requirements ........................................................................................................................... 3  
4.4 Specific requirements ........................................................................................................................... 4  
5 Microbiological requirements .............................................................................................................. 4  
6 Food additives ....................................................................................................................................... 4  
7 Contaminants ......................................................................................................................................... 5  
7.1 Heavy metals .......................................................................................................................................... 5  
7.2 Pesticide Residues ................................................................................................................................ 5  
8 Hygiene ................................................................................................................................................... 5  
9 Packaging ............................................................................................................................................... 5  
10 Labelling ................................................................................................................................................. 5  
11 Sampling ................................................................................................................................................ 6  
Annex A (normative)  Annex title ...................................................................................................................... 7  
 DRS 370: 2023 
©RSB 2023- All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards. 
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
RS 370 was prepared by Technical Committee RSB/TC 006, Edible oils, fats and fat emulsions.  
In the preparation of this standard, reference was made to the following standard (s): 
1) KS 551, Specification for mayonnaise and mayonnaise-like products 
The assistance derived from the above source is hereby acknowledged with thanks. 
This secondedition cancels and replaces the firstedition (RS 370: 2018), which has been technically revised. 
(The first/second/third/... edition (RS nnn-n: yyyy) has been reaffirmed by the Board on dd-mm-yyyy.) 
RS nnn consists of the following parts, under the general title Introductory element — Main element : 
 Part n: Part title  
 Part [n+1]: Part title  
Part [n+2]: Part title 
Committee membership  
The following organizations were represented on the Technical Committee on Title of TC  (RSB/TC nnn) in the 
preparation of this standard. 
Paragraph of participants 
Rwanda Standards Board (RSB) – Secretariat 
  DRS 370: 2023 
1                ©RSB 2023- All rights reserved 
 Mayonnaise — Specification 
1 Scope 
This Draft Rwanda Standard specifies the requirements, sampling and test methods for mayonnaise intended 
for human consumption. 
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. 
AOAC 950.17, Official Method Citric Acid in non-alcoholic Beverages 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
ISO 17189, Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference 
method 
ISO 16649-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-
bromo-4-chloro-3-indolyl beta-D-glucuronide  
RS CAC/RCP 1, General principles for food hygiene  
RS CODEX STAN 192 , General standard for food additives  
RS CODEX STAN 210, Named vegetable oils  
RS CODEX STAN 212, Sugars — Specification 
RS EAS 12, Potable water — Specification  
RS EAS 35, Fortified food grade salt — Specification  
RS EAS 38, General requirements of labelling of pre-packaged foods 
RS EAS 147-1 Vinegar — Specification Part 1: Vinegar from natural sources  
RS ISO 661, Animal and vegetable fats and oils — Preparation of test sample 
RS ISO 1738, Butter — Determination of salt content  
©RSB 2023- All rights reserved                  2 
 RS ISO 1842, Fruit and vegetable products — Determination of pH  
RS ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) 
endpoint determination 
RS ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 5555, Animal and vegetable fats and oils — Sampling  
RS ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium  
RS ISO 8294, Animal and vegetable fats and oils — Determination of copper, iron and nickel contents — 
Graphite furnace atomic absorption method  
RS ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp . 
RS ISO 12193, Animal and vegetable fats and oils — Determination of lead by direct graphite furnace atomic 
absorption spectroscopy  
RS ISO 21527-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
mayonnaise 
[condiment prepared by emulsifying one or more edible vegetable oils in an aqueous phase consisting of 
acidifying agents.] 
[is a condiment obtained by emulsifying edible vegetable oil(s) and hens ‘egg yolk and may containing 
additives may contain additives such as spices, flavours, vinegar (or lemon / lime juice and stabilizers] 
 
4 Requirements 
4.1 Essential ingredients 
Mayonnaise shall consist of the following essential ingredients which shall be of sound quality and fit for 
human consumption: DRS 370: 2023 
3                ©RSB 2023- All rights reserved 
 a) acidifying agents such as lemon juice or vinegar complying with RS EAS 147-1; 
b) edible vegetable oils complying with RS CODEX STAN 210; 
c) egg yolk; and 
d) food grade salt complying with RS EAS 35. 
4.2 Optional ingredients 
Other ingredients which may be used include but are not limited to the following: 
a) sugars complying with RS CODEX STAN 212; 
b) condiments, spices, herbs; 
c) fruits and vegetables including vegetable juice; 
d) mustard; and 
e) modified milk protein or soy protein 
f) potable water complying with RS EAS 12; 
g) egg white 
4.3 General requirements 
Mayonnaise shall: 
a) be free from pig products or its derivatives or any other animal fats. 
b) be semisolid, uniform, smooth for the texture of the product 
c) be free from lumps due to poor manufacturing. 
d) be free from impurities and foreign materials, rancidity and any other foreign flavours 
e) be small and uniform in size for the bubbles of oil; and 
f) not contain more than 20 % of egg white and not be less than 6 % of egg yolk.  
©RSB 2023- All rights reserved                  4 
 4.4 Specific requirements 
Mayonnaise shall comply with the specific requirements stipulated in Table 1 when tested in accordance with 
test methods specified therein. 
 
Table 1 — Specific requirements for mayonnaise 
S/N Characteristics Requirement Test method 
i. Total fat, %, m/m, min. 70 ISO 17189 
ii. Total acidity as acetic acid, %, m/m 0.3 - 1.5 AOAC 950.17 
iii. pH, max. 4 RS ISO 1842 
iv. Salt (sodium chloride), %, m/m, min. 1 RS ISO 1738 
v. Iron content, mg/kg, max. 5.0 RS ISO 8294 
vi. Peroxide value, milliequivalents of peroxide 
oxygen/kg, max. 10 RS ISO 3960 
vii. Acid value, mg KOH/g oil, max. 15-21  ISO 660 
viii. Iodinevalue(Wij’s),min.  45 ISO3961 
ix. Saponificationvalue(mgKOH/goil)  190–209 ISO3657 
5 Microbiological requirements 
Mayonnaise shall conform to microbiological limits in Table 2 when tested in accordance with test methods 
specified therein. 
Table 2 — Microbiological limits in mayonnaise 
S/N Microorganisms Maximum limits Test method 
i. Total viable count, CFU/g 104 RS ISO 4833-1 
ii. Escherichia. coli, CFU/g absent ISO 16649-2 
iii. Salmonella spp, per 25 g absent RS ISO 6579-1 
iv. Staphylococcus aureus, CFU/g absent RS ISO 6888-1 
v. Yeast and moulds, CFU/g 100 RS ISO 21527-1 
6 Food additives 
Food additives may be used in the preparation of mayonnaise and shall comply with RS CODEX STAN 192. DRS 370: 2023 
5                ©RSB 2023- All rights reserved 
 7 Contaminants 
7.1 Heavy metals 
Mayonnaise shall not contain heavy metals in excess of those given in Table 3 when tested in accordance 
with test methods specified therein. 
Table 3 — Maximum limits for heavy metal contaminants 
S/N Heavy metals Maximum Limits (mg/kg) Test method 
i. Lead 0.1 RS ISO 12193 
ii. Arsenic 0.1 AOAC 952.13 
7.2 Pesticide Residues 
The products covered by the provisions of this standard shall comply with those maximum residue limits 
established by the Codex Alimentarius Commission. 
8 Hygiene 
Mayonnaise shall be prepared and handled in accordance with the hygienic requirements given in RS 
CAC/RCP 1. 
9 Packaging 
Mayonnaise shall be packaged in food grade containers which shall safeguard the safety and the quality of 
the product. 
10 Labelling 
In addition to the requirements specified in RS EAS 38, the following requirements shall apply: 
a) name of the product as “Mayonnaise”, 
b) the addition of an ingredient to impart a characteristic taste to the product shall be indicated in an 
appropriate manner so as to form a part of the product; 
c) list of ingredients in descending order; 
d) net contents in metric units; 
e) name, location and address of the manufacturer; 
f) country of origin;  
©RSB 2023- All rights reserved                  6 
 g) lot or batch number; 
h) manufacture date; 
i) expiry date; 
j) storage instructions; and 
k) instruction for use. 
11 Sampling 
Sampling and sample preparation for testing shall be carried out in accordance with RS ISO 5555 and RS ISO 
661 respectively. 
 
 
 
 DRS 370: 2023 
7                ©RSB 2023- All rights reserved 
 Annex A 
(normative)  
 
Annex title 
   
©RSB 2023- All rights reserved                  8 
 Bibliography 
[1]  
 DRS 370: 2023 
 
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