PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 147 -2 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 147 -2: 2017  
© UNBS 201 8 
  
Vinegar — Specification — Part 2: Vinegar from artificial 
sources 
 PUBLIC REVIEW DRAFTDUS DEAS 147-2: 2017 
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 147-2: 2017 
© 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 Uganda Standard, DUS DEAS 147-2: 2017 , Vinegar — Specification — Part 2: Vinegar from artificial 
sources,  is identical with  and has been reproduced from an East African Standard , DEAS 147-2: 2017, 
Vinegar — Specification — Part 2: Vinegar from artificial sources , and adopt ed as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture 
Subcommittee SC 4 , Fruits , Vegetables, Spices and related products.  
This Second edition cancels and replaces the first edition, US 212-2:2000/EAS 147-2 Vinegar - Specification 
Part 2: Vinegar from artificial sources, which has been technically revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT
 DEAS 147-2: 2017  
ICS 67.220.20  
 
© EAC 2017                                                                                                                          Second Edition 2017 
 DRAFT EAST AFRICAN STANDARD 
Vinegar — Specification — Part 2: Vinegar from artificial sources 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 147-2: 2017  
ii © EAC  2017  – 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 2017  — All rights reserved 
East African Community  
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. PUBLIC REVIEW DRAFTDEAS 147-2 : 2017  
© EAC 2017  – 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.  
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 006, Spices culinary herbs 
and condiments . 
This second edition cancels and replaces the first edition (EAS 147-2: 1999), which has been technically 
revised. 
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. PUBLIC REVIEW DRAFTDEAS 147-2: 2017  
iv © EAC  2017  – All rights reserved  
 Introduction 
Vinegar from artificial source is a dilute solution of food grade glacial acetic acid with or without added 
colouring matter (caramel). It is largely confined to food flavouring and preservation 
The standard emphasises that the quality of substitute vinegar slab be safe for human consumption as a food. 
Vinegar from artificial source usually contain about 4.5 per cent m/v of synthetic acetic acid and are coloured 
with caramel. 
 PUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 147-2: 2017  
 
© EAC 2017  – All rights reserved  1 
 Vinegar — Specification — Part 2: Vinegar from artificial sources  
1 Scope  
This Draft East African Standard specifies requirements and methods of sampling and test for vinegar from artificial 
sources 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. 
CODEX STAN 193, Codex general standards for contaminants and toxins in food and feed 
EAS 12, Drinking (Potable) water  — Specification 
EAS 38, Labelling of prepackaged foods — Specification 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
ISO 928,  Spices and condiments — Determination of total ash  
ISO 948, Spices and condiments — Sampling  
ISO 2173, Fruits, vegetables and derived products — Determination of soluble solids   
ISO 7952, Fruits, vegetables and derived products — Determination of copper content — Method sing flame 
atomic absorption spectrometry  
3 Terms and definitions  
For the purposes of this document, the following term and definition apply. 
artificial vinegar 
a product prepared by diluting food grade glacial acetic acid with drinking potable water and may contain 
caramel 
4 Requirements 
4.1 General requirements 
Artificial vinegar shall:  
a) consist of a dilute solution of food grade acetic acid with or without added colouring matter (caramel). PUBLIC REVIEW DRAFTDEAS 147-2: 2017  
2 © EAC  2017  – All rights reserved  
 b) have the characteristic taste and odour of dilute acetic acid. 
c) be free from added colouring matter other than caramel. 
d) be free from any harmful ingredients injurious to health. 
e) be prepared using portable water complying with EAS 12. 
4.2 Specific requirements 
Vinegar from artificial sources shall comply with the requirements in Table 1. 
Table 1 — Quality requirements for vinegar from artificial sources 
S/No  Characteristic  Limits  Test method  
i)  Total acidity, %, m/v  4 - 13 ISO 750  
ii)  Total solids, g/l, max.  10.5 ISO 2173 
iii)  Iron, mg/kg, max.  5 ISO 9526  
iv)  Copper, mg/kg, max.  0.4 ISO 7952  
5 Contaminants 
Heavy metals in artificial vinegar shall not exceed maximum residue limit as stipulated in Codex Stan 193.  
6 Hygiene 
Artificial vinegar shall be manufactured and handled in a hygienic manner in accordance with EAS 39.  
7 Weights and measures 
The volume and fill of the container shall comply with the Weights and Measures regulations of Partner States 
or equivalent legislation. 
8 Packaging  
Artificial vinegar shall be packaged in food grade containers, which protect the product from damage without 
reacting with the product.  
9 Labelling 
9.1 The product shall be legibly and indelibly labelled in compliance with the requirements of EAS 38. In 
addition the following information shall  appear legibly on each container: 
a) Name of the product; 
b) name, physical location and full address of manufacturer/packer; 
 
c) The declaration of the total acid content; PUBLIC REVIEW DRAFTDEAS 147-2 : 2017  
© EAC 2017  – All rights reserved  3 
 d) The net contents;  
e) Batch or code number; 
f) Country of origin; 
g) Storage conditions; 
h) Instructions of use; 
i) Date of manufacture; and 
j) Where caramel has been added, it shall be declared. 
9.2 Labelling of non-retail containers 
In addition to the requirements of EAS 38, the following specific provisions apply to the labelling of non-retail 
containers: 
a) Information in 9.1 shall be given either on the container or in accompanying documents, except that 
the name of the food, lot identification and the name and address of the manufacturer or packer shall 
appear on the containers. 
b) However, lot identification and the name and address of the manufacturer or packer may be replaced 
by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
document. 
10 Sampling  
Sampling shall be carried out in accordance with ISO 948.  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 147-2: 2017    
 
© EAC 2017  – All rights reserved