Reference number  
DRS 370: 2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS 
370 
First edition  
2017 -mm-dd 
 
Mayonnaise — Specification  
 
  DRS 370: 2017  
©RSB 2017  - 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 2017  
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 R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   DRS 370: 2017  
iii                ©RSB 2017 - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  3 
4.1 Essential ingredients  ................................ ................................ ................................ ............................  3 
4.2 Optional ingredients  ................................ ................................ ................................ ..............................  3 
4.3 General requirements  ................................ ................................ ................................ ...........................  3 
4.4 Specific requirements  ................................ ................................ ................................ ...........................  4 
5 Microbiological requirements  ................................ ................................ ................................ ..............  4 
6 Food additives  ................................ ................................ ................................ ................................ ....... 4 
7 Contaminan ts ................................ ................................ ................................ ................................ .........  5 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
7.2 Pesticide Residues  ................................ ................................ ................................ ................................  5 
8 Hygi ene ................................ ................................ ................................ ................................ ...................  5 
9 Packaging  ................................ ................................ ................................ ................................ ...............  5 
10 Labelling  ................................ ................................ ................................ ................................ .................  5 
11 Sampling  ................................ ................................ ................................ ................................ ................  6 
 DRS 370: 2017  
©RSB 2017  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda 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 S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 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:  
1) KS 551,  Specification for mayonnaise and mayonnaise -like products  
The assistance derived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on  Edible Oils, Fats and Fat 
Emulsions  (RSB/TC 006) in the preparation of this standard.  
FLORIS Rwanda  
Sulfo Rwanda Industries;  
University of Rwanda (UR/CAVM)  
SOCACI Ltd  
Agashinguracumu Ltd  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 370: 2017  
1                ©RSB 2017 - 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 Ac id 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  
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 147 -1 Vinegar — Specification Part 1: Vinegar from natural sources  
RS EAS  35, Fortified food grade salt — Specification  
RS EAS 38, General requirements of labelling of pre -packaged foods  
RS IS0 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 IS0 6579 -1, Microbiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp.   
©RSB 2017  - All rights reserved                  2 
 RS IS0 6888 -1, Microbiology of food and animal feeding stuff s -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -
Parker agar medium  
RS ISO 12193 , Animal and vegetable fats and oils — Determination of lead by direct graphite furnace atomic 
absorption spectroscopy  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
RS ISO 1738,  Butter — Determination of salt content  
RS ISO 1842 , Fruit and vegetable products — Determination of pH  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal metho d for the enumeration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95  
RS 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  
RS ISO 3960 , Animal and vegetable fats and oils -- Determination of peroxide value -- Iodometric (visual) 
endpoint determination  
RS ISO 5555 , Animal and vegetable fats  and oils —Sampling  
RS ISO 661,  Animal and vegetable fats and oils — Preparation of test sample  
RS ISO 8294, Animal and vegetable fats and oils — Determination of copper, iron and nickel contents — 
Graphite furnace atomic absorption method  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
mayonnaise  
condiment prepared by emulsifying  one or more  edible vegetable oil s in an aqueo us phase consisting of 
acidifying agents.   DRS 370: 2017  
3                ©RSB 2017 - All rights reserved  
 4 Requirements  
4.1 Essential ingred ients  
Mayonnaise shall consist of the following essential ingredients which shall be of sound quality and fit for 
human consumption:  
a) Potable water complying with RS EAS 12 ; 
b) Acidifying agents such as lemon juice or v inegar complying with RS EAS 147-1; 
c) Edible vegetabl e oils complying with  RS CODEX STAN 210;  
d) Egg white;  
e) Pasteurised egg yolk;  and  
f) 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  
4.3 General requirements  
Mayonnaise  shall:  
a) be free from pig products or its derivatives or any other animal  fats. 
b) The texture of the product shall be semisolid, uniform, smooth and free from  lumps due to poor 
manufacturing.  
c) be free from impurities and foreign materials, rancidity and any other  foreign flavours   
©RSB 2017  - All rights reserved                  4 
 d) Bubbles of oil shall be small and uniform in size. 
e) Egg white content shall not be more than 20% and the egg  yolk shall not be less than 6%  
4.4 Specific requirements  
Mayonnaise shall comply with the  specific requirements  stipulated in table 1 . 
Table 1 — Specific requirements  of 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. P pH, max  4 RS ISO 1842  
iv.  Salt (sodium chloride) min, %, 
m/m 1 RS ISO 1738  
v. i
t Iron content , mg/kg  1.5-5.0 RS ISO 8294  
vi.  Peroxide value,  milliequivalents of 
peroxide oxygen/kg, max.  10 RS ISO 3960  
5 Microbiological requirements  
Mayonnaise shall conform to microbiological limits in Table 2. 
Table 2 — Microbiological limits  in mayonnaise  
S/N Microorganisms  Limit  Test method  
i.  Total viable  count, CFU/g, max.  104 RS IS0 4833 -1 
ii.  Escherichia. coli, CFU/g, max  absent  RS ISO 16649 -1 
iii.  Salmonella spp, CFU/ 25 g, max.  absent  RS IS0 6579 -1 
iv.  Staphylococcus aureus , CFU/g , max.  absent  RS IS0 6888 -1 
v.  Yeast and moulds, CFU/g max.  100 RS ISO 21527 -1-2 
6 Food a dditives  
Food additives may be used in the preparation of mayonnaise and shall comply with RS C ODEX STAN 192. DRS 370: 2017  
5                ©RSB 2017 - All rights reserved  
 7 Contaminants  
7.1 Heavy metals  
Mayonnaise  shall not contain heavy metals in excess of those given  in Table 3.  
Table 3 — Maximum l imits 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 require ments stipulated 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:  
1) Name of the product as “ Mayonnaise”,  
2) 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 ; 
3) list of ingredients ; 
4) net contents ; 
5) name , location and address of the manufacturer ;  
©RSB 2017  - All rights reserved                  6 
 6) country of origin  shall be declared ; 
7) lot or batch number ; 
8) manufacture date; 
9) expiry date ; 
10) storage instructions; and  
11) 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: 2017  
ICS 67.200.10  
 
 
©RSB 2017  - All right s reserved