PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 352 
First  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 352: 2018 
© UNBS 2018 
   
Chewing gum — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 352: 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 application  
© UNBS 2018 
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: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 352: 2018 
© UNBS  2018 - 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.  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 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 Draft Uganda Standard, DUS DEAS 352: 2018 , Chewing gum — Specification , is identical with and has 
been reproduced from an International Standard, DEAS 352: 2018, Chewing gum   — Specification , and is 
being proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture , 
Subcommittee SC 11, Sugar, edible starches and related confectionery products.  
Wher ever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." PUBLIC REVIEW DRAFT DEAS 352: 2018 
ICS 67.180.10  
© EAC 2018                                                                                                                         3rd Edition 2018  
 
DRAFT EAST AFRICAN STANDARD 
Chewing gum   — Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTCDEA S 352: 2018 
ii © EAC  2018  – 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 2015— All rights reserved 
East African Community 
P.O.Box 1096 
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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 persecuted 
 PUBLIC REVIEW DRAFTDEAS 352: 2018  
© EAC 2018 – All rights reserved  iii 
 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.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. 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 procedures 
of the Community. 
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.  
EAS 352 was prepared by Technical Committee EAS/TC 019, Sugar and Sugar confectione ry. 
This second edition cancels and replaces the first edition (EAS 352:2000), of which has been technically 
revised.  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDARFT EAST AFRICAN STANDARD  CDEAS 352: 2018 
 
© EAC 2018 – All rights reserved  1 
 Chewing gum — Specification 
1 Scope 
This Draft Ea st African Standard specifies the requirements, sampling  an d test methods for che wing gum. 
2 Normative references 
The following referenced documents are indispensable for the application 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. 
EAS 12, Potable water —Specification   
EAS 39 , Hygiene for food and drink manufacturing industry — Code of practice  
EAS 38 , Labelling of pre-packaged foods — Specification  
EAS 805 , Use of nutrition and health claims — Requirements 
ICUMSA GS 4/7/8/5-2 , Determination of sucrose by gas chromatography in molasses and factory products - 
official; and cane juice — Tentative 
 ICUMSA GS 4/3- 7, Determination of total reducing sugars in molasses and refined syrups after hydrolysis by 
the lane and Eynon constant volume procedure — Official (Reference method) 
ISO 5379 , Starches and derived product, — Determination of sulphur dioxide content — Acidimetric method 
and nephelometric method 
ISO 5809 , Starches and derived products — Determination of sulphated ash 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp 
ISO 7251 , Microbiology of food and animal feeding stuffs — Horinzontal method for detection and 
enumeration of presumptive Escherichia Coli — Most probable number technique   
ISO 21527-2 , Microbiology of food and animal feeding stuffs — Horinzontal 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 
ISO 5377 :1981  Starch hydrolysis products -- Determination of redu cing power and dextrose equivalent -- PUBLIC REVIEW DRAFT 
2 © EAC  2018  – All rights reserved  
 ISO 5809:1982, Starches and derived products -- Determination of sulphated ash 
ISO 8968-1:2014 (IDF 20-1:2014)  ,Milk and milk products -- Determination of nitrogen content -- Part 1: 
Kjeldahl principle and crude protein calculation 
 
ISO 4832 Horizontal method for the detection and enumeration of Coliforms  
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 21527 -2 horizontal method for the enumeration of viable osmophilic yeasts and xerophilic moulds in 
products intended for human  
 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.   
3.1 
chewing gum  
confectionary product  made from natural or synthetic gum base   and ingredients and/or  additives 
3.2 
bubble gum  
 
chewing gum that can form  a bubble when filled with air 
3.4 
sugar-free gum  
Chewing gum in which sugar has not been added  
3.5 foreig n matters 
Any matter which is not part of the product formulation 
4 Requirements 
 
4.1 General requirements 
4.1.1 The chewing gum product shall: 
a) be safe and suitable for huma n consumption. 
b) be of a acceptable taste , flavour and chewy  
c) be free from foreign matter ;  PUBLIC REVIEW DRAFT 
© EAC 2018 – All rights reserved  3 
 4.2 Ingredients  
4.2.1 General 
All ingredients shall comply with relevant East African Standar ds. Where no East African Standards exist, 
Codex Standards shall apply. 
When water is used , it shall comply to EAS 12 
 
4.2.2 Essential ingredients 
Food grade gum base shall be an essential ingredient for the manufacture of chewing gum. 
 ;  
4.2.3 Optional ingredients 
Any other food grade ingredient used shall comply with clause 4.1.1 of this standard 
 
4.3 Specific requirements 
Chewing gum  shall comply with the specific quality requirements specified in Table 1. 
Table 1 — Requirements for chewing gum and bubble gum  
S/N Characterist ic Requi rement  Method of test  
Chewing 
gum Bubble 
gum  
i) 1  Moisture, % by mass, max.   4  4  AOAC 977.10  
 ii) 2  Sulphated ash, (if sug ar based), % by mass, max.  9.5  15  ISO 5809  
iii) 3  Acid insoluble ash, % by mass, max.  2.0 5.5 3.5 5.5   AOAC 975.12  
iv) 4  Reducing sugars, (if sugar based), % by mass, min. % by mass, min. 4.5 5.5 5.5 ISO 5377 - 1981  
v) 5  Sucrose, (if sugar based), % by mass, m ax. 70 80 70 60  ICUMSA GS 4/7/8/5 - 
2 
vi) 7  Gum base , % by mass, min .  12.5 12 14.0 12  Annex A 
 
5  Food additives 
The Food additives used in product shall comply with Codex standard 192  
 PUBLIC REVIEW DRAFT 
4 © EAC  2018  – All rights reserved  
 6 Contaminants 
6.1 Pesticide residues 
Chewing gum shall comply with maximum pesticide residues limits established by the Codex  Alimentarius 
Commission for this commodity. 
6.2 Heavy metal  
 
 
Chewing gum shall not contain heavy metals in amounts which may represent a hazard to human health and 
shall comply with the limits i n Table 2.  
 
 
Table 2 — Limits for metal contaminants 
 
S/N Metal  Maximum Limits mg/kg 
(ppm)  Test methods  
1 Lead    0.5 AOAC 986 -15 
 2 Arsenic   1.0 
 
7 Hygiene 
The Chewing gum  shall be prepared and handled in a hygienic manner in accordance with EAS 39 a nd shall 
comply with the microbiological limits stipulated in Table 3  when tested in accordance with the methods 
specified therein.  
 
 
 
 
 
 
 
 
 
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© EAC 2018 – All rights reserved  5 
 Table 3 — Microbiological limits for chewing gum  
 
 
Characteristic  Requirement  Test Methods  
Coliforms  CFU/g  <10  ISO 4832  
Salmonella spp per 
25 g Not detected  ISO 6579 -1 
Staphylococcus 
aureus /g 
 Not detected   ISO 6888 - 3 
Yeast and moulds, 
CFU/g  <10 ….ISO 21527 -2 
 
 
 
8  Packaging 
 
The Chewing gum shall be packaged in food grade material that ensure the integrity and the safety of the 
product  
9 Labelling 
The packages shall be labelled in accordance with the requirements of  EAS 38. 
 
Exemptions specified in clause 4.7.1. c) of EAS 38  for expiry date do not apply and expire date shall be 
given. 
  
10. Weight and meaures 
The weight and fill of chewing gum shall comply with the weights and measures regulations of Partner States 
or equivalent legislation. 
 
11 Sampling  
‘Sampling shall be carried out in accordance with Codex Stan  50 
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6 © EAC  2018  – All rights reserved  
 Annex A 
(normative)  
 
Determination of gum base content 
A.1 Preparation of the sample 
Take four tablets of chewing gum or bubble gum and clean with a fine hair brush to remove the talc and suga r 
dust. Cut the sample into small pieces. 
A.2 Method 
Weigh accurately the entire sample and quantitatively transfer the sample into an extraction catrid ge. Take 
200 ml of chlorofo rm in a tared 250-mL capacity round-bottom flask. Extract the sample for eight hours in a 
soxhl et extraction assembly. Subsequently distil off the chlorofo rm in a drying chamber at 105 °C ± 1 °C. 
Weigh the flask. Continue the process till a constant mass is obtai ned 
A.3 Calculation 
The gum based content shall be expressed as follows: 
Gum ba se content, % by mass 
MM M 2 1  
where 
 
M1 mass, in grams, of the flask with extracted gum sa mple, 
M2 mass, in grams, of the empty flask, and 
M mass, in grams, of the sample taken for test. 
 PUBLIC REVIEW DRAFTDEAS 352: 2018   
 
© EAC 2018  – All rights reserved