UGANDA STANDARD  
  US EAS 802 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS 802: 2014 
© UNBS 201 4 
   
Textured soya protein products — Specification  
 US EAS 802: 2014 
ii                © UNBS 2014 - 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 2014 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 802: 2014 
© UNBS  2014 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda. 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/SPS Agreements 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, US EAS 802: 2014 , Textured soya protein products — Specification , is identical with  
and has been repr oduced from an East African  Standard , EAS 802: 2014 , Textured soya protein products — 
Specification , and adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 802: 2014 
ICS 67.060  
© EAC 2014                                                                                                                              First Edition 2014  
 
EAST AFRICAN STANDARD 
Textured soya protein products — Specification 
EAST AFRICAN COMMUNITY EAS 802: 2014 
ii © EAC 2014 – 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 2014  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
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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 
 
 EAS 802: 2014 
© EAC 2014 – 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 802 was prepared by Technical Committee EASC/TC 0 14, Cereals, pulses and related products . 
 EAS 802: 2014 
iv © EAC 2014 – All rights reserved 
 Introduction 
Soya products are becoming a mainstream part of regional dietary items. The benefit associated with the 
products includes among others the richness in protein supply. This is of great benefit especially as an 
alternative protein source. However, it is important to note that soya has naturally high level of anti-nutritional 
properties related to trypsin inhibitor and tannins.  The manufacturers are advised to apply appropriate 
processing technologies to reduce these anti-nutrient properties to acceptable safe levels for human 
consumption. 
Textured Soya Protein (TSP), also known as Textured Vegetable Protein (TVP) is an easy- to-use soya food 
variedly made from soya protein flour, defatted soya flour, soya concentrates or isolates. The soya is then 
texturized through an extrusion process and formed into granules or chunks of varying sizes. Textured soya 
protein products commonly resemble meat in structure and appearance when hydrated. 
This standard has been developed to ensure the safety and quality of textured soya protein products for 
human consumption. 
 EAST AFRICAN STANDARD  EAS 802:2014 
 
© EAC 2014 – All rights reserved 1 
 Textured soya protein products — Specification  
1 Scope 
This East African Standard specifies requirements and methods of sampling and test for textured soya protein 
products intended for human consumption. 
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. 
CAC/GL 1, General guidelines on claims  
CAC/GL 23, Guidelines for use of nutrition and health claims  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
EAS 762, Dry soybeans — Specification  
EAS 799, Edible full fat soya flour — Specification  
EAS 801 , Soya protein products — Specification   
ISO 2171, Cereals, pulses and by-products — Determination of ash yield by incineration 
ISO 5498, Agricultural food products — Determination of crude fibre content — General method 
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 — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
ISO 11085, Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method  
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
ISO 20483, Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl 
method 
ISO 21527- 2, Microbiology of food and animal feedstuffs — 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  EAS 802: 2014 
2 © EAC 2014 – All rights reserved 
 ISO 24333, Cereals and cereal products — Sampling 
ISO 24557, Pulses — Determination of moisture content — Air oven  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
soya bean 
whole mature dry bean o f Glycine  max (L) Merr. varieties 
3.2 
Soya Protein Product (SPP) 
foods produced by removing or decreasing certain  major non-protein constituents (water, oil, carbohydrates) 
from soya beans or edible full fat soya flour  in a manner that achieves high protein products with different  
protein content that include Soya protein flour / Defatted  Soya  Protein flour (SPF or DSF), Soya Protein 
Concentrates (SPC) , and Soya Protein Isolates (SPI). 
3.3 
textured soya protein products  
food made from soya protein flour/defatted soya flour, soya concentrates or isolates  through an extrusion 
process forming textured chunks or granules 
4 Requirements 
4.1 Raw material  
The following raw materials complying with EAS 801 shall be used either singly or in combination: 
a) Def atted Soya protein Flour or Soya Protein Flour (DSF or SPF); or 
b) Soya Protein Concentrate (SPC); or 
c) Soya Protein Isolate (SPI). 
4.2 Optional ingredients 
In the preparation of texturized soya protein products, the following ingredients, complying with relevant East 
African and CODEX standards, may be used: 
a) salt; 
b) carbohydrates, including sugars; 
c) edible oils; 
d) minerals and vitamins; 
e) herbs and spices; or 
f) other protein products. EAS 802: 2014 
© EAC 2014 – All rights reserved  3 
 4.3 General requirements  
Textured soya protein products shall:  
a) have taste and odour characteristic of product and any approved food additives used; 
b) be free from rancidity and mustiness ;  
c) be free from extraneous and foreign matter;   
d) be free from pathogenic micro-organisms and substances originating from micro-organisms; and  
e) free from any ot her deleterious substances in amounts which may constitute a health hazard . 
4.4 Specific quality requirements 
Textured soya protein shall meet the quality requirements specified in Table 1. 
Table 1 — Specific quality requirements for textured soya protein products 
S/n Characteristic  Requirement  Test method  
i.  Moisture , % m/m, max.  10.0 ISO 24557  
ii.  Protein (N x 6.25 )*, % m/m, 
min. 40.0 ISO 20483  
iii.  Soya oil (fats on dry basis) , 
% m/m, max.  1.0 ISO 11085  
iv.  Total ash , % m/m, max.  8.0 ISO 2171  
v.  Crude fibre , % m/m, max.  6.0 ISO 5498  
* Soya protein product s shall meet the re quirements basing on Protein  content on a dry weight basis 
excluding added vitamins, minerals, amino acids and food additives . 
 
5 Hygiene 
Textured soya protein products shall be prepared and handled in a hygienic manner in accordance with EAS 
39 and shall conform to the microbiological limits stipulated in Table 2.  
Table 2 — Microbiological limits for textured soya protein products 
S/N Micro -organism  Maximum l imit Test method  
i.  Escherichi a coli , MPN/g  Not detected  ISO 7251  
ii.  Salmonella spp  per 25  g Absent  ISO 6579  
iii.  Yeast and moulds , cfu/g  103 ISO 21527 -2 
 EAS 802: 2014
4 © EAC 2014 – All rights reserved 
 6 Contaminants 
6.1 Pesticide residues 
Soya protein products shall comply with those maximum pesticide residue limits established by Codex 
Alimentarius Commission for similar commodities. 
NOTE  Where the use of certain pesticide is prohibited by some Partner States, it shall be notified to all other Partner 
States accordingly. 
6.2 Other contaminants 
When tested in accordance with AOAC 972.25, the level of Lead (Pb) in soya protein products shall not 
exceed 0.2 mg/kg. The product shall not contain other heavy metal contaminants in amounts which may 
represent a hazard to health 
6.3 Aflatoxins 
The maximum content of aflatoxins in soya protein products shall not exceed 5 µg/kg (ppb) for aflatoxin B 1 
and 10 µg/kg for total aflatoxins when tested in accordance with ISO 16050. 
7 Packaging 
7.1  Textured soya protein products  shall be pack aged in,  suitable, clean, sound, free from insect, fungal 
infestation food grade material . 
7.2 Textured  soya protein products  shall be packed in containers which will safeguard the hygienic, 
nutritional, technological and organoleptic qualities of the products.  
7.3 Each package shall be securely sealed. 
7.4 The quantity and fill of textured  soya protein products  shall comply with the weights and measures 
regulations’ of Partner States or equivalent legislation.  
8 Labelling 
In addition to the requirements given in EAS 38, containers packed with textured soya protein products shall 
be legibly and indelibly  labelled  with the following information;  
a) name of the product shall be “Textured soya protein product” ; 
b) declaration of protein content; 
c) brand name/trade name; 
d) name and physical address of the manufacturer; 
e) lot identification/ batch/code number; 
f) net weight in metric units; 
g) list of ingredients in descending order; 
h) list of any food additives used; EAS 802: 2014 
© EAC 2014 – All rights reserved  5 
 i) date of manufacture; 
j) country of origin; 
k) storage conditions; 
l) expiry date; 
m) language shall be English. Any additional official language may be used; and 
n) statement “Food for human” . 
9 Nutritional claim 
Textured soya protein products, may have claims on protein content and its source. Such claims when 
declared shall conform to CAC/GL 1 and CAC/GL 23. 
10 Method of sampling 
Sampling sh all be done in accordance with ISO 24333. 
. EAS 802: 2014   
 
© EAC 2014  – All rights reserved