DRAFT KENYA STANDARD   DKS 2851: 2019  
ICS  
  
 
 
 
 
 
 
 
 
 
 
 
 
Canned Applesauce  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  © KEBS 201 9 First Edition 201 98 
 
 
  DKS 2851 :2019   
 
ii  © KEBS 201 9 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co Ltd  
Kevian Kenya Ltd  
Government chemist  
Premier Foods Ltd.  
Kenya Industrial Research and Development  Institute  
Ministry of Health - Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Laboratory services  
Coca -Cola East Africa Ltd  
Del Monte Kenya Ltd  
Horticultural Crops Directora te 
Njoro Canning Factory  
Tenses Africa Ltd  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published  standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 201 9 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2019 of the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by any mea ns without prior permission in writing from the 
Managing Director.  
  DRAFT KENYA STANDARD                               DKS 2851 :2019 
ICS  
© KEBS 201 9 — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned Applesauce  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 54974, Nairobi -00200, Tel.: (+254  020) 605490, 602350, Fax: (+254 020)  604031  
E-Mail: info@kebs.org, Web:http://www.kebs.org  
 
Coast Region     Lake Region       Rift Valley Region  
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Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 
  DKS 2851 :2019   
 
iv  © KEBS 201 9 — All rights reserved  Foreword  
 
This Kenya Standard was developed by the Technical Committee on Processed Fruits and Vegetables under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
 
This standard stipulates the essential compositional, quality, microbiological, contaminants and labelling 
requirements for canned applesauce .  
 
In the preparation of this Kenya Standard, reference was made to the following publication:  
 
 Codex Standard for canned apple sauce (CXS 17 -1981) . 
 
Acknowledgement is hereby made for the assistance derived from this source.  
  
DRAFT KENYA STANDARD         DKS 2851 :2019 
 
 
© KEBS 201 9 — All rights reserved    1 Canned applesauce  — Specification  
 
1 Scope  
 
This Kenya Standard specifies requirements and methods of test and sampling for  canned applesauce,  offered 
for direct consumption, including for catering purposes or for repacking if required. It does not apply  to the 
product when indicated as being intended for further processing.  
 
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 refer ences, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
 
AOAC 972.25, Lead in food. Atomic absorption spectrophotometer   
 
KS 2752, Processed  Fruits and Vegetables - Code of practice  
 
KS C ODEX STAN 192, General standard for food additives  
 
KS CODEX STAN 193, Codex general standard for the contaminants and toxins in foods  
 
KS EAS 36, Honey — Specification  
 
KS EAS 38, Labeling of prepackaged foods — Specification  
 
KS CODEX STAN 193, Codex general standard for the contaminants and toxins in foods  
 
KS C AC/GL 51, Guidelines for packing media for canned fruits  
 
KS CAC/GL 66, Guidelines for the use of flavourings  
 
KS CAC/RCP 23, Code of hygienic practice for low and acidified low -acid canned foods  
 
CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables  
 
KS EAS 38, Labeling of prepackaged foods — Specification  
 
KS EAS 803, Nutrition labelling — Requirements  
 
KS EAS 804, Claims — General requirements  
 
KS EAS 805:2014, Use of nutrition and health claims —  Requirements   
 
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur dioxide content  
 
KS ISO 6633; Fruits, vegetables and deriv ed products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
 
KS ISO 17240; Fruit and vegetable products -- Determination of tin content -- Method using flame atomic 
absorption spectrometric  
 
ISO 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  
 DKS 2851 :2019 
 
2  © KEBS 201 9 — All rights reserved  ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
 
KS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: T echnique using 
Baird -Parker agar medium  
 
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
KS 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 
 
 
 
 
3 Product definition  
 
 
3.1 Canned applesauce is the comminuted or chopped product:  
(a) prepared from washed, clean apples, conforming to the characteristics of the fruit of Malus domesticus 
Borkhausen which may have been peeled and which after trimming are sound;  
(b) prepared with  or without other permitted ingredients as described in Section 3.1.2; and  
(c) processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so 
as to prevent spoilage.  
 
3.2. Styles  
 
3.2.1  Sweetened - with sugars a nd/or other carbohydrate sweeteners such as honey; not less than 16.5% 
total soluble solids (16.5° Brix).  
 
  
 
3.2.2   Unsweetened - without added sweeteners; not less than 9% total soluble solids (9.0oBrix). 
 
3.2.3   Other Styles  
 
Any other presentation of  the product should be permitted provided that the product:  
(a) is sufficiently distinctive from other forms of presentation laid down in the Standard;  
(b) meets all other requirements of the Standard, as applicable; and  
(c) is adequately described on the label to avoid confusing or misleading the consumer.  
 
4.   ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1   Composition  
 
4.1.1   Basic Ingredients  
 
Apples as defined in Section 3.1(a).  
 
4.1.2   Other Permitted Ingredients   
 
 (a) salt (sodium chloride);  
(b) spices;  
(c) sugars as defined in the Codex Alimentarius and/or other carbohydrate sweeteners such as honey;  DKS 2851 :2018  
 
© KEBS 201 9 — All rights reserved    3 (d) water.  
 
4.2.   Quality Criteria  
 
4.2.1   Colour, Flavour and Texture  
 
Applesauce shall have a characteristic  colour, flavour and odour and shall possess a texture characteristic of 
the product. The number, size, and prominence of defects (such as seeds or particles thereof, peel, carpel 
tissue, bruised apple particles, dark particles, and any other extraneous ma terial of like nature) should not 
seriously affect the appearance or the eating quality of the product . 
 
4.3   Classification of “Defectives”  
 
A container that fails to meet one or more of the applicable quality requirements, or total solids requirements, 
as set out in Section 3.2, should be considered as a “defective”.  
 
4.3   Lot Acceptance  
 
A lot should be considered as meeting the applicable q uality requirements for total solids referred to in Section 
3.2, and the quality criteria in Section 4.2, when the number of “defectives” does not exceed the acceptance 
number (c) of an appropriate sampling plan with an AQL of 6.5.  
 
 
5 Food additives 
 
5.1 Acidifying Agents  
 
INS No.  Name of the Food Additive  Maximum Level  
296  Malic acid  Limited by GMP  
330  Citric acid  
 
5.2 Antioxidants  
 
INS No.  Name of the Food Additive  Maximum Level  
300  Ascorbic acid  Limited by GMP (singly or in 
combination)  315  Erythorbic Acid  
 
 
5.3 Flavourings  
 
 
Natural and synthetic flavourings except those which reproduce the 
flavour of apples  Limited by GMP  
 
 
 
Colours , Carbohydrate sweeteners,  preservatives  and nutritive carbohydrat es used shall  be in 
accordance to KS CODEX ST AN 192. 
 
Flavour ings used in canned applesauce should comply with KS CAC/GL 66.  
 
 
6 Contaminants  
 DKS 2851 :2019 
 
4  © KEBS 201 9 — All rights reserved  6.1 The product covered by this Standard shall comply with the maximum levels of the General Standard 
for Contaminants and Toxins in Food and Feed (KS CXS 193 -1995) . 
   
6.2 The product covered by this Standard shall comply with the maximum residue limits for pesticides 
established by the Codex Alimentarius Commission . 
 
 
7.2 Heavy metal contaminants  
 
The products covered by the provisions of this standard shall conform to those  maximum limits for heavy metal  
contaminants established by the Codex Alimentarius Commission for these products and as given in Table 5.  
 
Table 5 — Heavy metal maximum limits for ca nned applesauce  
 
S/N Contaminant  Maximum level , 
mg/kg  Test method  
ii) Lead (Pb) 0.1  KS ISO 6733  
iii) Tin (Sn) 250 KS ISO 17240  
 
 
 
8 Hygiene  
 
8.1 It is recommended that the products covered by the provisions of this Standard be prepared and 
handled in accordance with the appropriate sections of  code of practice for processed fruits and vegetables  
(KS 2752 ) and other relevant codes of hygienic practice and codes of practice.  
 
8.2  The products shall comply with the microbiological requirements given in Table 6  and those provided 
in KS 2455 when tested in accordance with the test methods prescribed therein.  
 
 Table 6  — Microbiological limits for canned apple sauce   
S/N Microorganism  Limit  Test m ethod  
 
i)  Total viable counts, cfu/g  10  KS ISO 4833  
ii)  Yeast/moulds cfu/g  absent  KS ISO 21527 -1  
iii)  Escherichia coli MPN/g  absent  KS ISO 7251  
iv)  Salmonella sp. per 25 g  absent  KS ISO 6579  
 
 
8 WEIGHTS AND MEASURES  
 
8.1 Fill of Container   
 
8.1.1  Minimum Fill  
 
The container should be well filled with applesauce and the product should occupy not less than 90% of the 
water capacity of the container.  The water capacity of the container is the volume of distilled water at 20oC 
which the sealed container will hold when completely filled.  DKS 2851 :2018  
 
© KEBS 201 9 — All rights reserved    5 8.1.2  Classification of “Defectives”  
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section 8.1.1 
should be considered as a “defective”.  
 
8.1.3  Lot Acceptance  
 
A lot should be considered as meeting the requirement of Section 8.1.1 when the number  of “defectives”, as 
defined in Section 87.1.2, does not exceed the acceptance number (c) of an appropriate sampling plan with 
an AQL of 6.5.  
 
 
9 Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food grade packaging 
material to protect the product from contamination. The packaging materials and process shall not contaminate 
the product or otherwise affect its technological, nutritional or sensory quality.  
 
10  Labelling  
 
In ad dition to the requirements of KS EAS 38 , the following specific provisions apply:  
 
10.1  Name of the Product  
 
10.1.1 The name of the product as declared on the label shall be “Applesauce”.  
 
10.1.2 If the product has been sweetened in accordance with the provisions of Section 3.2.1, the name of the  
product shall be accompanied by the designation “Sweetened” in close proximity to the name of the food.  
 
10.1.3 If the product has not been sweetened and conforms with the requirements of Section 3.2.2, the 
designation “Unsweetened” may be used  in close proximity to the name of the food.  
 
10.1.4 The name of the product shall be accompanied in close proximity by a declaration of any seasoning 
or flavouring which characterizes the product, e.g., “with X” as appropriate.  
 
10.1.5 Other Styles  - If the product is produced in accordance with the other styles provision (Section 3.2.3), 
the label should contain in close proximity to the name of the product such additional words or phrases that 
will avoid misleading or confusing the consumer.  
 
 
10.2 List of Ingredients:  A complete list of ingredients shall be declared on the label in descending order 
of proportion.  
 
10.3 Nutrition declaration : Any added essential nutrients declaration should be lab elled in accordance 
with KS EAS 803 , KS EAS 804 and the KS EAS 805.  
 
10.4 Net contents: The net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.5 Name or business name and a ddress : Of the manufacturer, packager, distributor, importer, exporter 
or vendor of the product, whichever may apply, shall be declared.  
 
10.6     Instructions for use and storage shall be declared  
 
10.7 Lot Identification : Each container shall be embossed or otherwise permanently marked in code or in 
clear identity the producing factory and the lot.  
 
10.8      Place/country of origin  
 
10.9        Date of expiry  
 
10.9     Labelling of Non -Retail Containers  DKS 2851 :2019 
 
6  © KEBS 201 9 — All rights reserved  Information for non -retail containers shall be given either on the container or in accompanying documents, 
except that the name of the  product, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, 
and the name and address of the manufacturer, packer, distributor or importer may be replaced by an 
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.  
 
 
11 Methods of sampling and test  
 
The products covered by the provisions of this standard shall be  sampled and tested  using appropriate 
standard methods declared in this standard. Other test may be performed as per the methods given in the 
latest AOAC/ CODEX / ISO and other internationally recognized methods.