DRAFT UGANDA STANDARD  
     DUS 2127  
First Edition  
2019 -mm-dd 
  
 
 Reference number  
DUS 2127: 2019  
© UNBS 2018   
  
Food grade gelatin  — Specification  
 DUS 2127 : 2019  
ii © UNBS 2018  – 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 appli cation  
© UNBS 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from  UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
Fax: +256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2127:2019  
© UNBS 2018  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  1 
4 Requirements  ................................ ................................ ................................ ................................  2 
4.1 Product description  ................................ ................................ ................................ ......................  2 
4.2 General requirements  ................................ ................................ ................................ ..................  2 
4.3 Specific requirements  ................................ ................................ ................................ ..................  2 
4.3.1  Physicochemical requirements  ................................ ................................ ................................ .. 2 
4.3.2  Microbiological requirements  ................................ ................................ ................................ ..... 3 
5 Contaminants  ................................ ................................ ................................ ................................  3 
6 Residues of veterinary drugs  ................................ ................................ ................................ ...... 3 
7 Pesticide residues  ................................ ................................ ................................ ........................  3 
8 Packaging  ................................ ................................ ................................ ................................ ...... 3 
9 Weights and Measures ................................ ................................ ................................ .................  3 
10 Labelling  ................................ ................................ ................................ ................................ ........  4 
11 Sampling  ................................ ................................ ................................ ................................ ....... 4 
Annex A  (normative)   Sampling  ................................ ................................ ................................ .............  5 
Annex  B  (normative)   Loss on drying  ................................ ................................ ................................ ... 7 
Annex  C  (normative)   Determination of gel strength  ................................ ................................ ...........  8 
Annex  D  (normative)   Test for precipitation  ................................ ................................ .........................  9 
Annex  E  (normative)   Test for sulphur dioxide  ................................ ................................ ..................  10 
E.2 METHOD 1  ................................ ................................ ................................ ................................ ..........  10 
E.3 METHOD 2  ................................ ................................ ................................ ................................ ..........  12 
Bibliography  ................................ ................................ ................................ ................................ .............  14 
 DUS 2127 : 2019  
iv © UNBS 2018  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a p arastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Comm ittees. A Technical Committee 
is established to deliberate on standards in a given field or area and consists of key stakeholders including 
government, academia, consumer groups, private sector and other interested parties.  
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 Coun cil. 
The committee responsible for this document is UNBS/TC 2 [ Food and Agriculture standards ], Subcommittee 
SC 6, [ Food Additives and contaminants ]. 
  DRAFT UGANDA STANDARD  DUS 2127: 2019  
 
© UNBS 2018  – All rights  reserved  1 
 Food grade gelatin  — Specification  
1 Scope  
This Draft Uganda S tandard specifies requirements  and method s of sampling and test for food grade gelatin, 
also known as edible gelatin.   
2 Normative references  
The following referenced documents are referred to in the text in such a way that some or all 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 923.03 , Ash of flour 
AOAC 942.05, Ash in Animal Feed  
AOAC 952.13, Arsenic in food. Silver diet hyldithiocarbamate  
AOAC 999.11,  Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods  
US 277, General standard for the labelling of food additives when sold as such  
US 1659, Materials in contact with food — Requirements for packaging materials  
US EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
US ISO 1871, Food and feed products — General guidelines for the determination of nitrogen by the Kjeldahl 
method  
US ISO 4831, Microbiology of food and animal feeding stuffs  — Horizontal method for the detection and 
enumeration of coliforms — Most probable number technique  
US ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 ºC by the pour plate technique  
US ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 2: Colony count at 30 degrees C by the surface plating technique  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the followi ng addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp   
3.1 
gelatin  
a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the hides or skins, 
bones, an d connective tissues of animals  permitted for food production in Uganda  DUS 2127: 2019  
2 © UNBS 2018  – All rights reserved  
 3.2  
food grade material   
material, made  of substances that are safe and suitable for their intended use and which will not impart any 
toxic substance or undesirable odour or flavour t o the product  
3.3  
Foreign matter  
any organic and inorganic materials  such as  hairs, bone fragments, stones, insects and insect fr agments, etc.   
4 Requirements  
4.1 Product description  
Food grade g elatin shall:  
a) be in the form of sheets, flakes, s hreds or coarse to fine powder;  
b) be faint yellow or amber in colour, the shade varying in d epth according to particle size; and  
c) have a slight bouillon like odour.  
4.2 General  requirements  
4.2.1  The product  shall be produced  in facilities conform ing to US  EAS 39 . It shall be : 
a) practically insoluble in cold water but shall swell -and soften when i mmersed in it, gradually absorbing 
water 5 to 10 times its own weight;  
b) practically insoluble in 95 % ethanol , chloroform, Diethyl ether ; and  
c) soluble in hot water, 5N acetic acid, and a mixture of hot water and glycerine,  forming a jelly on cooling.  
4.2.2  When heated with soda lime, ammonia shall be evolved.  
4.2.3  Free from foreign matter  
4.3 Specific  requirements  
4.3.1  Physicochemical requirements  
Food grade gelatin  shall com ply with the physicochemical requirements in Table 1  when tested in accordance 
with the test methods  specified therein . 
Table 1 — Physicochemical r equirements for food grade gelatin  
S/N Characteristic  Requirement  Test method  
i) Loss on drying, %m/m, max.   18 Annex B 
ii) Total ash , %m/m, max . 2.0 AOAC 923.03  
AOAC 942.05  
iii) Gel st rength  To pass test  Annex C 
iv)  Nitrogen, %m/m (dry basis), min.  15 US ISO 1871  
v) Precipitation  To pass test  Annex D 
vi) Sulphur  dioxide, mg/kg, max.   40 Annex E DUS 2127: 2019  
© UNBS 2018  – All rights reserved  3 
 4.3.2  Microbiological requirements  
Food grade gelatin shall comply with the microbi ological limits  specified in Table 2  when tested in accordance 
with the test methods specified therein.  
Table 2  — Microbiological r equirements for food grade gelatin  
S/N Characteristic  Requirement  Test method  
i) Total plate  count, cfu/g, max.  1 000  US ISO 4833 -1/ US ISO 4833 -2 
ii) Total coliforms  10 US ISO 4831 / US ISO 4832  
iii) Escherichia coli, MPN/g, max.  Not detected  US ISO 7251  
iv)  Salmonella  spp., cfu/g, max.   Not detected  US ISO 6579 -1/ 
US ISO/TS 6579 -2 
5 Contaminants  
Food grade gelatin shal l comply with the limits for  heavy metal  contaminants specified in Table 3  when 
tested in accordance with the test methods specified therein.  
Table 3  — Limits for contaminants in food grade gelatin  
S/N Characteristic  Requirement  
mg/kg  Test method  
i) Lead (as Pb) , mg/kg, max.  0.5 AOAC 999.11  
ii) Chromium , mg/kg, max   2.0  
ii) Arsenic (as As), mg/kg, max.  0.5 AOAC 952.13  
6 Residues of veterinary drugs  
The product shall comply with limits for veterinary drug residues established by the Codex Alimentarius  
Commission . 
7 Pesticide residues  
The product shall comply with limits for pesticide residues established by the Codex Alimentarius Commission . 
8 Packaging  
Food grade gelatin shall be packaged in  clean, sound  food grade materials  conforming to US 1659 . The 
packaging shall be able to preclude contamination from the external environment.   
9 Weights and Measures  
The package s shall comply with the  Weights and Measures  Regulations of Uganda.  
 DUS 2127: 2019  
4 © UNBS 2018  – All rights reserved  
 10 Labelling  
In addition to the requirements of US 277, the product s shall be legibly and indelibly labelled with the following 
information:  
a) name of the product as: “Food grade gelatin ” or “edible gelatin ”; 
b) Lot/batch identification ; 
c) date of manufacture;  
d) best before date;  
e) Name and address of the manufacture  
f) instructions of u se; and  
g) storage instructions.  
11 Sampling  
Representative samples of the product shall be drawn in accordance with the procedure elaborated in Annex 
A. DUS 2127: 2019  
© UNBS 2018  – All rights reserved  5 
 Annex  A  
(normative )  
 
Sampling  
A.1 General requirements for sampling  
A.1.1 In drawing,  preparing,  storing and handling  test samples, the precautions  and directions  as given  below  
shall be observed.  
A.1.2  The samples  shall be taken  in a protected  place  not exposed  to damp  air, dust or soot.  
A.1.3  Sampling shall be done using clean and dry equipment.  
A.1.4 Precaution shall be take n to protect the sample,  the product being sampled, the sampling instruments 
and the containe rs/bags  for sampling from any form of  contamination.  
A.1.5 To draw  a representative sample , the contents of each con tainer selected for samp ling shall be mixed 
as thoroughly as possible by suitable means  prior to sampling .   
A.1.6  The sample  shall be placed  and sealed  in clean, dry, air-tight sample containers /bags  inert to the 
sample.  
A.1.7  Each container /bag sealed with a sample shall be marked with a clear sample identification code, the 
date of sampling and the product batch/lot.   
A.1.8  The samples  shall be stored  following the product storage instructions prescribed by the 
manufacturer . 
A.1.9  The sampling  shall be done  by an authorized p erson using appropriate sampling equipment; in the 
presence of the purchaser / owner of the products/his (her) representative.    
A.2 Scale of sampling  
A.2.1 Lot — In any consignment, all products  packaged during one production cycle shall constitute a lot.  
A.2.2  The number ( n) of packages  to be selected from each lot shall  depend on the lot size ( N) and shall be 
obtained as indicated in Table A-2. 
Table A -2 — Scale of sampling for food grade gelatin  
Lot size  
N Sample  
n 
2 to 15 2 
16 to 5 0 3 
51 – 150 5 
151 and above  8 
 
A.2.3 The packages  shall be randomly selected .  
 DUS 2127: 2019  
6 © UNBS 2018  – All rights reserved  
 A.3 Test samples  and Referee samples  
A.3.1  Draw  into a clean  container,  using  an appropriate sampling instrument, small quantities of the product 
from different parts of each package select ed according to Table A -2. Mix all  the portion s of product drawn  
thoroughly to form a composite  sample weighing  not less than 250 g. 
A.3.2  Divide  the composite sample into three equal  parts  to form test and referee samples. Each  part thus 
obtained  shall constitute  the test sample  weighing  not less than 80 g which shall be sufficient  to conduct  all the  
tests. The test samples  shall be immediately transferred to clean and dry sample containers/bags which  shall 
be sealed  air-tight.  
A.3.3  The sealed containers/ bags shall be marked with details described in A.1.7.  
A.3.4  One sample  shall be for owner of the product, the second  for the supplier  and the third shall constitute  
the referee  sample  to be used  in case  of dispute s. The referee sample shall b e stored at a  place  agreed to 
betwe en the involved parties.  
A.4 Criterion for conformity  
A.4.1  The samples shall be evaluated against product description criteria in 4.1.  
A.4.2  Samples shall be tested against the requirements specified in 4.2, 4.3, 5 and 6, and shall meet  the 
limits specified limits therein.  
A.4.3  Products shall be deemed to conform to the standard when the test samples conform to all the 
specifications in this standard.  DUS 2127: 2019  
© UNBS 2018  – All rights reserved  7 
 Annex  B  
(normative )  
 
Loss on  drying  
B.1 Requirements  
B.1.1  Weighing bottle, with a stopper  
B.1.2  Air oven  
B.1.3  Desiccator  
B.1.4  Weighing scale   
B.2 Procedure  
B.2.1 Sample preparation  
Weigh 1 to 2 g of sample (M 1). Tare a glass -stoppered, shallow weighing bottle that has been drie d for 30 
minutes at 105 ºC and cooled in a desiccator . Transfer the sample into the bottle, replace the cover, and weigh 
the bottle and the sample (M 2). Distribute the sample as evenly as practicable to a depth of about 5 mm, and 
not over 10 mm.  
B.2.2  Drying  
Place the bottle with its contents in the drying chamber, removing the stopper and leaving it also in the chamber, 
and dry the sample at the 105 ºC for 2 hours. Upon opening the chamber, close the bottle promptly and allow it 
to come to room temperatu re in a desiccator. Weigh the cool bottle and its contents (M 3).  
Calculate the loss on drying from the following equation:  
Loss on drying (%m/m ) = 𝑀2− 𝑀3
𝑀1 ×100 
where:  
 M1 is the mass of sample in grams;  
 M2 is the mass of sample and weighing bottle in grams before drying; and  
 M3 is the mass of sample and weighing bottle in grams after drying and cooling in a desiccator.  
If the sample  melts at a temperature lower than 105 ºC, prepare the sample as described above, then place it 
in a vacuum desiccator containing sulfuric acid. Evacuate the desiccator to 130 Pa (1 mm of mercury), maintain 
this vacuum for 24 h, and then weigh the dried sa mple. Calculate the loss on drying using the same equation 
above.  DUS 2127: 2019  
8 © UNBS 2018  – All rights reserved  
 Annex  C  
(normative)  
 
Determination of gel strength   
C.1 Apparatus  and reagents  
C.1.1 Erlenmeyer flask  
C.1.2 Analytical balance   
C.1.3  Water-bath  
C.1.4 Test tube  
C.1.5 Ice -bath  
C.1.6 Refrigerator  
C.1.4 Distilled water  
C.2 Procedure  
Weigh accurately about 1 g  of sample  and add it to 99 ml of distilled water  in a 200 -ml Erlenmeyer flask. Allow 
the mixture to stand for 15 min. P lace the fl ask in a water -bath at 60  ºC and swirl occasionally  until the sample 
is completely dissolved .  
Transfer 10 ml of the  solution in the flask into a test tube and place the tube in an ice -bath, making certain  that 
the top of the solution is below the level of  the ice  and water. Place the bath containing the tube in a  refrigerator  
at O ºC for 6 h ours.  
When  the tube is removed from the ice-bath and inverted, no  movement of the gel shall be observed.  
 
 
 
 
 
 
 
 
 
 
 DUS 2127: 2019  
© UNBS 2018  – All rights reserved  9 
 Annex  D  
(normative)  
 
Test for precipitation  
D.1 Reagents  
D.1.1 Gelatin solution (1 in 100). Dissolve one gram of sample in distilled water  
D.1.2 Trinitrophenol TS or Potassium bichromate solution (1 in 15 ). 
D.1.3 Dilute hydrochloric acid  
D.1.4  Mercuric n itrate solution  
D.2 Procedure  
D.2.1  To a solution of gelatin , add trinitrophenol TS or a solution of pot assium bichromate previously mixed 
with about one -fourth its volume of dilute  hydrochloric acid.  
A yellow precipitate shall be formed.  
D.2.2  To a solut ion of gelatin,  add mercuric nitrate  solution.  
A white precipitate shall be formed which  develops a brick red colour on warming.  DUS 2127: 2019  
10 © UNBS 2018  – All rights reserved  
 Annex  E  
(normative)  
 
Test for sulphur dioxide  
E.1 General  
Two methods are  recommended for the determination of sulphur dioxide, both of which give consistent and 
accurate results. The first method is simpler and quicker while the second method is generally adopted in the 
food industry for arbitration purposes.  
E.2 METHOD 1  
E.2.1 Apparatus  
E.2.1.1 Distillation Apparatus ( Figure E.1 ) — it comprises a sp ecial round -bottom flask of 500 -ml capacity, with 
a steam inlet and outlet connected  to double surface condenser (Davies pattern  or equivalent). The bottom of 
the condenser is  conne cted by me ans of a glass adaptor to a 250 -ml conical flask which acts as receiver. All 
connections  are made by means of glass tubing passing through  rubber bungs.  
 
Figure E.1 — Apparatus for sulphur dioxide test in gelatin – Method 1  
DUS 2127: 2019  
© UNBS 2018  – All rights reserved  11 
 E.2.1.2  Burrette — preferably 10 -ml, graduated  in 0.05 -ml divisions,  
E.2.2 Reagents  
E.2.2.1  Sulphuric acid s olution — Dilute 50 ml of  sulphuric acid ( SP.GR. 1.84 ) to 250 ml with distilled water.  
E.2.2.2  Hydrogen Peroxide — 10 volumes.  
E.2.2.3  Sodium Hydroxide Solution — 0.05 N, accurately standardised.  
E.2.2.4  Screened Methyl Red Indicator — Dissolve 0.05 g of methyl red and 0.033 g of methylene blue in 200 
ml of ethanol.  
E.2.3 Procedure  
Place 75 ml of distilled water in the flask, introduce 20 g of powdered gelatin  (W), follo wed by 25 ml of the 
sulphuric acid solution. Connect flask to the condenser. Place 20 ml of the hydrogen peroxide solution, 
neutralised to the end point of the indicator, in the receiver and arrange it so that the condenser adaptor dips 
into the liquid. Pa ss a current of steam for 10 min, collecting about 100 ml of distillate in this time. Titrate the 
distillate with the sodium hydroxide solution, using screened methyl red indicator until a green end -point.  
NOTE: It is advisable to titrate in daylight.  
E.2.4 Calculation  
Sulphur dioxide, mg/kg = 0.16T
W 
where;  
T = volume of 0.05 N sodium hydroxide solution required, in millilitres to reach green end -point and  
W = mass in grams of powdered gelatin  sample  used.  
 
 
 
 
 
 
 
 
 
 
 
 DUS 2127: 2019  
12 © UNBS 2018  – All rights reserved  
 E.3 METHOD  2 
E.3.1 Apparatus  
E.3.1. 1 The app aratus is shown  in Fig ure E.2  and compris es a round -bottom flask of 1500 -ml capacity  
(preferably provided with two necks) fitted with a lead  in tube, passing to within 1.3 cm of the bottom of the  flask, 
connected to a supply of carbon dioxide, and  with a reflux condenser. A tube from the upper end of  the 
condense r passes to the bottom of a 250 -ml conical  flask which acts as a receiver and which is followed  by two 
Wohler (Peligot) tubes. All connections are  made by means of glass tubing passing thro ugh rubber  bungs.  
 
Figure E.2 — Apparatus for sulphur dioxide test in gelatin – Method 2  
E.3.2 Reagents  
E.3.2.1 Hydrogen peroxide — 3 percent neutral solution, free from sulphate.  
E.3.2.2 Barium chloride — 10 percent solution.  
E.3.2.3 Hydrochloric acid — 2 N solution.  
E.3.2.4 Hydrochloric acid — concentrated (SP GR 1.1.8)  
E.3.2.5 Carbon dioxide  
E.3.2.6 Sodium hydroxide — 0.1 N solution, accurately standardised,  
E.3.2.7 Bromophenol blue indicator — Dissolve 0.5 g  of bromophenol blue in 7.5 ml of 0.1 N sodiu m hydroxide 
solution and dilute to 1000 ml with distilled water.  
DUS 2127: 2019  
© UNBS 2018  – All rights reserved  13 
 E.3.3 Procedure  
Measure 10 ml of the hydrogen peroxide solution into the conical flask, add the same quantity into the first 
Wohler tube. In the second tube (which serves as a guard) place 5 ml of a mixture, of equal volumes of the 
hydrogen peroxide and barium chloride solutions, which has been slightly acidified with 2N hydrochloric acid 
solution.  
Introduce 500 ml of distilled water and 20 ml of the concentrated hydrochloric acid into the rou nd bottomed flask 
and boil for a short time in a current of carbon dioxide. Allow to cool, while continuing the flow of carbon dioxide, 
and add about 32 g, accurately weighed, of the powdered sample to the flask. For this purpose, momentarily 
remove the bu ng through which the lead -in tube passes. Heat gently until the gelatin is in solution and then boil 
for 1 hour, passing a slow current of carbon dioxide. Just before the end of the distillation, stop the flow of water 
through the condenser, to allow any s ulphur dioxide,  which is retained by the condensed moisture in the tube 
of the condenser to be driven over into the receiver, cooling the latter meanwhile by immersion in a vessel of 
water.  
As soon as the exit from the condenser is hot to the touch at the  point of entry into the receiver, disconnect from 
the condenser and wash down into the receiver with distilled water. Combine the contents of the first Wohler 
tube with the liquid in the conical flask, and titrate cold with the sodium hydroxide solution, using bromophenol 
blue indicator. The solution in the second Wohler tube should remain perfectly clear.  
If any precipitate of barium sulphate is formed, the test should be repeated with an increased volume of 
hydrogen peroxide present in the conical flask  and first tube.  
E.3.4 Calculation  
Sulphur dioxide, mg/kg = 0.32T
W 
where;  
T = volume of 0.1 N sodium hydroxide solution in millilitres, required and  
W = mass in grams of powdered gelatin sample used.  
Hence, if exactly 32 g of sample are taken and sodiu m hydr oxide solution is exactly 0.1 N  1 ml of sodium 
hydroxide solution  = 100 ppm of S O2 DUS 2127: 2019  
14 © UNBS 2018  – All rights reserved  
 Bibliography  
[1] IS 5719: 2005, Gelatin, food grade – Specification  
[2]   DUS 2127 : 2019  
© UNBS 2018  – All rights  reserved  15 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda N ational Bureau of Standards (UNBS) 
Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certifica tion mark scheme operated by the 
Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of 
this mark on a product or in relation to a product is an assurance that the goods comply with the requirements 
of tha t standard under a system of supervision, control and testing in accordance with the certification mark 
scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS 
for conformity to that standard.  
Further partic ulars of the terms and conditions of licensing may be obtained from the Director, Uganda National 
Bureau of Standards.  
 
 
DUS 2127: 2019    
 
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