PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1032  
  First Edition 
  2020-mm -dd 
 
   Reference number  
DUS DEAS 1032: 2020 
 
© UNBS 2020  
   
Cocoa butter for food industry — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1032: 2020 
ii                © UNBS  2020  - All rights  reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its  correct application  
© UNBS 2020  
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 PUBLIC REVIEW DRAFTDUS DEAS 1032: 2020 
© UNBS  2020  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNB S is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agr eement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before  recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 1032:2020 , Cocoa butter for food industry — Specification , is identical with 
and has been reproduced from an International Standard, EAS 1032:2020 , Cocoa butter for food industry — 
Specification , and adopted  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and a griculture , 
Subcommittee SC 17, Coffee, tea and  cocoa and related p roducts . 
Wherever the words, “East African  Standard " appear, they should be replaced by "Uganda Standard."  
  
 
    DEAS 103 2: 2020  
ICS 67.1 00.20 
 
© EAC 2020                                                                                                                              1ST Edition 2 020  
 DRAFT EAST AFRICAN STANDARD 
Cocoa butter for food industry — Specification 
EAST AFRICAN COMMUNITY DEAS 1032: 2020 
ii © EAC 2020  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2020   — All rights reserved 
East African Community  
P.O. Box 1096, 
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Tanzania 
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Fax: + 255 27 2162190 
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       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. DEAS 1032: 2020 
© EAC  2020  – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope ...................................................................................................................................................... 1  
2 Normative references ............................................................................................................................ 1  
3 Terms and definitions ........................................................................................................................... 2  
4 Requirements ......................................................................................................................................... 2  
5 Hygiene ................................................................................................................................................... 3  
6 Food additives ....................................................................................................................................... 3  
7 Contaminants ......................................................................................................................................... 4  
8 Pesticide residues ................................................................................................................................ . 4 
9 Packaging ............................................................................................................................................... 4  
10  Labelling ................................................................................................................................................. 4  
11  Sampling ................................................................................................................................................ 4  
 DEAS 1032: 2020 
iv © EAC 2020  – All rights reserved  
 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 encountered 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 representatives 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 discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX. 
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 002, Coffee, Cocoa, Tea and 
related products.  
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. 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 103 2:2020  
 
© EAC 2020  – All rights reserved  1 
 Cocoa butter for food industry — Specification 
1 Scope  
This Draft East African Standard specifies the requirements, sampling and test methods for cocoa butter 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. 
DEAS 1030, Cocoa beans — Specification  
AOAC 960.31, Fatty acids (water-insoluble) and butyric acid  
AOAC 975.13- ,  Unsaponifiable Matter in Cocoa Butter - Ether 
AOAC 999.11, Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods, Atomic Absorption 
Spectrophotometry after Dry Ashing  
Codex Stan 192, Codex general standard for food additives   
CAC/GL 50; General guidelines on sampling 
CAC/GL 75, Guidelines on substances used as processing aids  
EAS 38, Labelling of pre-packaged foods — Specification   
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice   
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance liquid chromatographic method    
ISO 16654 Microbiology of food and animal feeding stuffs ― Horizontal method for the detection of 
Escherichia coli O157 
ISO 6888- 1, Microbiology of food and animal feeding stuffs ― Horizontal me thod for the enumeration of 
coagulase- positive staphylococci (Staphylococcus aureus and other species) ― Part 1: Technique using 
Baird-Parker agar medium  
ISO 6579- 1, Microbiology of the food chain ― Horizontal method for the detection, enumeration and 
serotyping of salmonella ― Part 1: Detection of salmonella spp.  
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   
2 © EAC 2020  – All rights reserved  
 ISO 15141, Cereals and cerea l products ― Determination of ochratoxin A ― High performance liquid 
chromatographic method with immunoaffinity column cleanup and fluorescence.  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
For the purposes of this document, the following terms and definitions apply. 
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 
cocoa butter 
fat obtained from cocoa nib and its derivatives. 
3.2 
free fatty acids 
substance released due to hydrolysis of triglycerides constituents of cocoa butter which impacts on the quality 
of the cocoa butter 
3.3 
unsaponifiable matter  
undesirable substances frequently found dissolved in fat and oils which cannot be saponified by caustic 
alkalies but soluble in ordinary fat solvents 
4 Requirements 
4.1 Raw material 
Cocoa butter shall be made from cocoa beans complying with DEAS 1030  
4.2 General requirements 
Cocoa butter shall: 
a) be in the form of a paste at room temperature; and 
b) have characteristic colour, taste and flavour of cocoa butter 
4.3 Specific requirements 
Cocoa butter shall comply with the specific limits given in Table 1 when tested in accordance with the methods 
specified therein.  
Table 1 — Specific requirements for cocoa-butter 
SL/No  Characteristic  Requirement  Test method  
i Free fatty acids,(expressed as 
oleic acid)  % m/m, max.  1.75 AOAC 960.31  
ii unsaponifiable matter,% m/m, 0.7  AOAC 975.13   
© EAC  2020  – All rights reserved  3 
 max.  0.35 (for press 
cocoa butter ) 
5 Hygiene 
5.1 Cocoa butter shall be prepared and handled in a hygienic manner in accordance with EAS 39. 
5.2 Cocoa butter shall comply with the microbiological limits stipulated in Table 2 when tested in accordance 
with the methods specified therein . 
Table 2 — Microbiological limits for cocoa butter 
S/N Micro -organism  Maximum limit  Test method  
i Escheric hia coli , cfu/ g Absent  ISO 166 49-2  
ii Staphylococcus aureus , cfu/g  Absent  ISO 6888 -1 
iii Salmonella spp per 25 g  Absent  ISO 6579 -1 
iv Yeast and moulds, cfu/ g 102  ISO 21527 -2 
v Total Plate Count, cfu/g  103 ISO 4833 -1 
 
6 Food additives  
6.1 No additives are permitted in this product  
6.2 Processing aids shall be used and comply with the  limit specified in table 3  
Table 3 — Processing aid in cocoa butter 
Processing Aid  Maximum Level  
Hexane (62ºC -82ºC)  1 mg/kg excluding press cocoa butter  
 
6.3 The processing aids used in cocoa butter should be consistent with CAC/GL 75 
 
 
 
 
  
4 © EAC 2020  – All rights reserved  
 7 Contaminants  
Cocoa butter shall not contain heavy metal at levels exceeding the limits stipulated in Table 4, when tested 
in accordance with the methods stipulated therein .  
 
Table 4 — Maximum limits for heavy metal contaminants in cocoa butter 
 
 
 
 
 
 
8 Pesticide residues  
Cocoa butter shall comply with the maximum residu al limits for pesticides as established by the Codex 
Alimentarius online database. 
9 Packaging  
Cocoa butter shall be packaged in food grade materials that secures the integrity and the safety of the 
product. 
10 Labelling  
 
In addition to the labelling requirements in EAS 38, name of the product shall be legibly and indelibly marked 
on the label , as “Cocoa butter ”.  
11 Sampling  
Sampling of cocoa butter shall be done in accordance with CAC/GL 50. 
 S/N Heavy metal  Maximum limit 
mg/kg  Test method  
 
i Lead (Pb)  0.5 ISO 12193  
ii Cadmium  0.5 AOAC 986 .15 
iii Arsenic (As)  0.5 AOAC 986. 15 DEAS 103 2: 2020  
   
 
© EAC 2020  – All rights reserved