DRAFT UGANDA STANDARD  
  DUS 2092  
First  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 2092 : 201 8 
© UNBS 2018  
  
Vegetable juice — Specification   
 DUS 2092 : 2018  
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 applica tion 
© 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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 FDUS 1684 : 2018 
© UNBS 2018 – All rights reserved  iii 
 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 .  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 Wor ld 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 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 recomme nding the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC  4, Fruits, vegetables , spices  and related products.  
 DRAFT UGANDA STANDARD  DUS 2092 : 2018 
 
1 © UNBS 2018  – All rights reserved   
 Vegetable juices  — Specification   
1 Scope   
This Draft Uganda S tandard specifies requirements , sampling and test methods for vegetable juices. It does 
not apply to vegetable juices fo r which specific Standar ds exist.  
2 Normative ref erences   
The following referenced documents 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.  
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
US EAS 38, Labelling of pre -packaged foods  — General requirements  
US 45, General standard for food additiv es  
US EAS 803,  Nutrition labelling — Requirements  
US EAS 804,  Claims on foods — Requirements  
US EAS 805, Use of nutritional and health claims — Requirements  
US ISO 2448 , Fruit and vegetable products -- Determination of ethanol content  
US ISO 763 , Fruit an d vegetable products -- Determination of ash insoluble in hydrochloric acid  
US ISO 2172, Fruit juice -- Determination of soluble solids content -- Pycnometric method   
US ISO 2173,  Fruit and vegetable products -- Determination of soluble solids -- Refractom etric method   
US ISO 1842 , Fruit and vegetable products -- Determination of pH  
US ISO 6888 -3, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other spec ies) -- Part 3: Detection and MPN 
technique for low numbers  
US 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 water activity less than or equal to 0,95  
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 docume nt, the following terms and definitions apply.   
2 © UNBS 2018  – All rights reserved  
 4. Description  
4.1 Vegetable juice  
is the liquid unfermented but fermentable product or lactic acid fermented product intended for direct 
consumption obtained from the edible part of one or more sound vegeta bles and preserved exclusively by 
physical means.  The juice shall be free from skins, seeds and other coarse parts of the vegetables. It may be 
clear, turbid or pulpy. It may have been concentrated and reconstituted with water suitable for the purpose of 
maintaining the essential composition and quality factors of the juice . 
4.2 Ingredients  
4.2.1  Vegetable juice shall be made from parts of edible plants including roots, cor ns and tubers (e.g. 
carrots, garlic and potatoes), stems and shoots (e.g. asparagus ), leaves and flowers (e.g. spinach, 
cauliflower) and legumes (e.g. peas). Pumpkins and rhubarb are also considered as being vegetables for the 
purpose of this standard . 
4.2.2  The following ingredients may be used:  
(a) food grade salt,  
(b) vinegar, excep t in vegetable juices treated by lactic acid fermentation  
(c) sugars in dry form and honey,  
(d) seasoning, spices and herbs  
(e) fruit or fruit based products from which the essential elements of the fruit have not been extracted,  
(f) whey or lactoserum h aving undergone lactic fermentation, not more than 100 g/kg.  
5 Requirements  
5.1 General requirements  
5.1.1  Vegetable juice shall  
a) be derived from the same types of vegetables used in the manufacture of the product .  
b) Natural volatile constituents may be restor ed to the juice or nectars.  
c) have the characteristic colour, aroma and flavour of juice from  
d) be free from seeds, bits of seed or bits of peel  
e) be free from deterioration or spoilage  
f) shall be clean and free from foreign matter  
g) be free from skins, seeds and o ther coarse parts of the vegetables. It may be clear, turbid or pulpy. It 
may have been concentrated and reconstituted with water suitable for the purpose of maintaining the 
essential composition and quality factors of the juice  
5.1.2  The addition of concentrate d vegetable juice is permitted  
5.1.3  Natural volatile constituents may be restored to the juice or nectars.  DUS 2092 : 2018 
© UNBS 2018  – All rights reserved  3 
 h)  
5.3 Specific  requirements  
5.3.1  Vegetable juice shall comply with  the requirements given  in Table 1  when tested in accordance with 
the methods prescribe d therein.  
Table 1 – Specific r equirement s for vegetable  juices  
s/n Characteristics  Requirement  Method of test  
1 Ethanol, mg/kg. max  3 US ISO 2448  
2 Acid insoluble ash, mg/kg, max  20 US ISO 763  
3 pH, max  4.5 US ISO 1842  
 
6 Food additives  
Only the foo d additives permitted in US 45  standard for food additives may be used . 
7 Contaminants  
7.1 Pesticide  
Vegetable juice shall comply with those maximum pesticide residue limits established by CODEX Alimentarius 
commission for similar commodities . 
7.2 Heavy m etals  
Vegetable juice shall comply with those maximum heavy metals limits established by CODEX Alimentarius 
commission for similar commodities . 
8 Hygiene  
8.1 Vegetable juice shall be produced, prepared and handled in accordance with US EAS 39 .  
8.2 Vegeta ble juice shall com ply with  the microbial limits given  in Table 2  when tested in accordance with 
the test methods prescribed therein.   
4 © UNBS 2018  – All rights reserved  
 Table 2 — Microbiological requirements for Vegetable juice  
s/n Parameter  Limit  Method of Test  
i Total Plate Count (cfu/ g), max  100  US ISO 4833 -2 
ii Escherichia coli, (cfu/g), maxi  Not Detected  US ISO 7251  
iii Yeasts and Moulds (cfu/g), max  30 US ISO 21527 -2 
iv Staphylococcus ,cfu/g, max  absent  US ISO 6888 -3, 
 
9 Packaging  
Vegetable juice shall be packed in food grad e containers which will safeguard the hygienic, nutritional, and 
organoleptic qualities of the product . 
10  Weights and measures  
Vegetable juice shall be packaged in accordance with the Weights and Measures requirements of the 
destination country . 
11 Label ling  
11.1 General  
In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked  on the container  
a) the name of the product to be declared on the label shall be “ X vegetable juice  
b) name, location and physical address of th e manufacturer;  
c) net contents by weight in metric (` Systeme International') units ; 
d) country of origin ; 
e) lot identification ; 
f) the statement “ Store in a cool dry place and away from contaminants” ; 
g) best before date/ expiry date;  
h) date of manufacture ; 
i) storage conditions ; 
j) instructions for disposal of used package ; 
k) list of ingredients ;  DUS 2092 : 2018 
© UNBS 2018  – All rights reserved  5 
 11.2 Nutrition labelling   
The amount of micronutrients in the vegetable juice shall be declared on the label in accordance with US EAS 
803.  
11.3 Nutrition and health claims   
Vegetable juice may have claims on the importance of the micronutrients in nutrition and health. Such claims 
when declared shall be consistent with US EAS 804 and US EAS 805  
12 Sampling  
Representative samples shall b e drawn in accordance with the US EAS 161 .  
6 © UNBS 2018  – All rights reserved  
 Bibliography  
CODEX STAN 179 -1991, GENERAL STANDARD FOR VEGETABLE JUICES   
 DUS 2092 : 2017 
7 © UNBS 2018  – All rights reserved   
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certificati on 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 certification mark scheme operated by 
the Uganda Nation al 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 that standard under a system of supervision, cont rol 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 particulars of the terms and conditions of licensing  may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2092 : 2018   
 
ICS  67.080.01 Price based on nn pages  
© UNBS 2018– All rights reserved