DRAFT UGANDA 
STANDARD  
     DUS 1683 
First  Edition  
2017 -mm-dd 
 
 
 Reference number  
   DUS 1683: 2017  
© UNBS 2017   
  
Egg powder  — Specification   
 DUS 1683: 2017  
ii © UNBS 2017  – 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  2017   
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug     DUS 1683: 2017 
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
Introduction  ................................ ................................ ................................ ................................ .........................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions.  ................................ ................................ ................................ ..........................  2 
4 Description  ................................ ................................ ................................ ................................ .............  4 
4.1  Types of egg powder and application  ................................ ................................ ................................ . 4 
4.1.1  Whole  Powdered Eggs  ................................ ................................ ................................ ..........................  4 
4.1.2  Powdered Egg Whites  ................................ ................................ ................................ ...........................  4 
4.1.3  Powdered Egg Mix  ................................ ................................ ................................ ................................ . 4 
5 Requirements  ................................ ................................ ................................ ................................ .........  4 
5.1 General requirements  ................................ ................................ ................................ ...........................  4 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  4 
5.2.1  Ingredients  ................................ ................................ ................................ ................................ .............  4 
5.2.2  Processing requirements  ................................ ................................ ................................ .....................  5 
5.2.3  Requirements of the finished product  ................................ ................................ ................................  5 
6 Contaminant  ................................ ................................ ................................ ................................ ...........  6 
6.1 Veterinary Drug Residues  ................................ ................................ ................................ ....................  6 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
7.1 Microbiology  ................................ ................................ ................................ ................................ ..........  6 
8 Packaging  ................................ ................................ ................................ ................................ ...............  6 
9 Labelling  ................................ ................................ ................................ ................................ .................  6 
10 Nutrition and health claim  ................................ ................................ ................................ ....................  7 
11 Sampling  ................................ ................................ ................................ ................................ ................  7 
12 Testing  ................................ ................................ ................................ ................................ ....................  7 
Annex  A (normative)  Sampling of egg powder  ................................ ................................ ..............................  8 
Annex  B (normative)  Determination of moisture content and total solids  ................................ ................  11 
Annex  C (normative)  Protein (Kjeldahl determination)  ................................ ................................ ...............  13 
Annex  D (normative)  Determination of Total lipids  ................................ ................................ .....................  14 
Anne x E (normative)  Determination of Ash content  ................................ ................................ ....................  15 
Bibliography  ................................ ................................ ................................ ................................ ......................  16 
 DUS 1683: 2017  
iv © UNBS 2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trad e, 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 WH O/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 esta blished to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
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.  
The committee responsible for th is document is Technical Committee UNBS /TC 2, [Food and Agriculture ], 
Subcommittee SC 12, [Meat, poultry and processed products ]. 
This is the first edition ( DUS 1683 :2017 ) which has been technically developed.      DUS 1683: 2017 
© UNBS 2017  – All rights reserved  v 
 Introduction  
An egg consists of 3  main parts: the shell (10  %), the albumen or egg white (60  %) and the yolk (30  %). Egg, 
in full or parts, is used to prepare powder used in different industries . 
Manufacture of dried egg powder starts with breaking of eggs and removing egg -shells. After removal of 
shells, the mixture is filtered and stored in storage tanks at about 4 oC and then it is taken to t ubular heater, 
wherein it is  pasteurised  at about 5 minutes at 62 ºC . It is filtered and passed to high pressure spray drier with 
the help of high pressure pump . The material which comes out of high pressure spray drier is not only in dried 
form but also in powder form, which is then packed in polylined boxes.   
The major advantages of powdered eggs over fresh eggs are the added value,  reduced weight per volume o f 
whole egg equivalent, and the longer shelf life. Other advantages include  smaller usage of storage space  and 
lack of need for regular refrigeration. Powdered eggs can be used without rehydration when baking, and can 
be rehydrated to make dishes such as s crambled eggs and omelettes.  
 
 DRAFT UGANDA STANDARD    DUS 1683: 2017  
 
© UNBS 2017  – All rights reserved  1 
 Egg powder  — Specification   
1 Scope   
This Draft Uganda Standard sp ecifies the requirements, method of sampling and test  for egg powder  obtained 
from poultry  eggs . This includes all egg powder processed from edible  birds ’ egg s domesticated for human 
consumption . 
2 Normative references   
The following referenced documents 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 Official Method 931.06 , Phosphorus (Total) (P 2O5) in Eggs   
DUS ISO 936 , Meat and meat products — Determination of total ash  
US 28,  Code  of practice for hygiene in the food and drink manufacturing industry  
US 45 , General standard for food additives (5th Edition)  
US CAC/MRL -2, Maximum Residue Limits (MRLs) and Risk management Recommendations (RMRs) for 
Residues of Veterinary Drugs in food  
US CAC/RCP 15, Code of hygienic practice for eggs and egg products  
US CAC/GL 50, General guidelines on sampling  
US EAS 5, Refined white sugar – Specification  
US EAS 12, Potable water — Specification  
US EAS 35, Fortified food grade salt — Specification  
US EA S 38, Labelling of pre -packaged foods — General requirements  
US EAS 49, Dried whole milk and skimmed milk powder — Specification  
US EAS 805, Use of nutrition and health claims — Requirements  
US ISO 1736 , Dried milk and dried milk products – Determination o f fat content – Gravimetric  method 
(Reference method)  
US ISO 1737 , Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric 
method (Reference method)  
US ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique   
2 © UNBS 2017  – All rights reserved  
 US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 °C by the pour plate technique  
US ISO 4833 -2, Microbiology  of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 2: Colony count at 30 °C by the surface plating technique  
US ISO 5537 , Dried milk – Determination of moisture content (Reference method)  
US ISO 6579 Cor. 1 , Microbiology of  food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp  
US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive staphylococci. (Staphylococcus aureus and other species) , Detection and MPN technique for low 
numbers  
US ISO 8968 -1, Milk and milk products – Dete rmination of nitrogen content – Part 1: Kjeldahl principle and 
crude protein calculation  
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal m ethod for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95  
US 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 Terms and definitions.  
For the purposes of this document, the following terms and definitions apply.  
3.1 
Poultry  
any kind of domesticated bird, captive -raised  for its utility, Poultry can be defined as domestic fowls, including 
chicken, duck, turkey, goose, quail, pheasant, emu, ostrich and guinea fowl., raised for the production of meat 
or eggs used as food  
3.2 
egg 
female reproductive primary cell, the ovum  
3.3 
incineration  
a thermal treatment process that involves the combustion of organic substances contained in an egg 
converting the material  into ash, flue gas, and heat  
3.4 
powder  
fine particle to which any dry substance is reduced   by methods such as spray drying,  pounding, grinding or 
triturating  during processing  
3.5 
Contamina nt  
any substance not intentionally added to food, which is present in such food as a result of the production 
(including operations carried out in crop husbandry, animal husbandry an d veterinary medicine), manufacture, 
processing, preparation, treatment, packing, packaging, transport or holding of such food or as a result of 
environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous 
matter)   DUS 1683: 2017  
© UNBS  2017  – All rights reserved  3 
 3.6 
homogenisation  
any of several processes used to make a mixture of two mutually non -soluble substance uniform . 
3.7 
dirty egg  
an egg that has a shell that is unbroken and has adhering dirt or  extraneous matter  , or stains covering more 
than 1/4 of th e shell surface  
3.8 
extraneous matter   
any foreign matter in product associated with objectionable conditions or practices in production, storage, or 
distribution; included are filth, decomposed material due to microorganisms , and miscellaneous matter such  
as sand and soil, glass, rust, or other foreign substance  
3.9 
emulsion  
a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part 
of a more general class of two -phase systems of matter called colloids  
3.10 
Emulsion  capacity   
parameter used to estimate oil in water emulsion, gives a maximum amount of oil that is combined before 
inversion  
3.11  
incubator egg  
egg that has been previously put under the incubator and provided environmental controlled conditions,  such 
as temperature and humidity for hatching but fail to hatch  
3.12  
desiccator  
is a sealable enclosure containing materials used for preserving moisture -sensitive items such as cobalt 
chloride paper for another use. A common use for desiccators is to pr otect chemicals which are hygroscopic 
or which react with water from humidity . 
3.13  
food additive  
any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the 
food, whether or not it has nutritive value, the  intentional addition of which to food for a technological 
(including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, 
transport or holding of such food results, or may be reasonably expected to result (dire ctly or indirectly), in it or 
its by -products becoming a component of or otherwise affecting the characteristics of such foods . 
3.14 
colloid  
a homogeneous, non-crystalline substance consisting of large molecule s of one substance dispersed through 
a second substance. Colloids in clude gels, sols, and emulsions , the particles do not settle and cannot be 
separated out by ordinary filtering or centrifuging like those in a suspensio n  
4 © UNBS 2017  – All rights reserved  
 4 Description  
4.1  Types of egg powder  and application  
4.1.1  Whole Powdered Egg s 
Whole powdered eggs contain the whole egg (whites and yolk) and are very versatile in baking. They can be 
added with the dry ingredients when baking Whole egg powder can be used successfully to make 
mayonnaise. It thickens pudding just like fresh eggs, a nd can be used to make omelettes, scrambled egg s 
and Eggnog.  The other classical food applications where rising qualities are not essential, such as crackers, 
cookies and pasta . 
4.1.2  Powdered Egg Whites  
Powdered egg whites contain just the white of the eg g and work just as well in recipes as egg whites that have 
been hand -separated. Egg white powder is a lot less messy than separating fresh eggs which also make them 
a great time saver. They are perfect for whipping into a meringue.  It is also  used in a ran ge of items from fish, 
meat, and potato preparations to bakery and pastry products . 
4.1.3  Powdered Egg Mix  
Powdered egg mix is mostly whole egg powder with a bit of powdered milk and vegetable oil blended into the 
powder. The powdered egg mix has been form ulated to make scrambled eggs, omelets or French toast. It is 
especially well suited for camping trips and other outings  and substitute for fresh egg yolk to obtain colour, 
texture, and emulsion capacity. Egg yolk powder is most frequently used in mayonnai se, dressings, sauces 
and croissants . 
5 Requirements  
5.1 General requirements  
Egg powder  must be homogeneous, fit for human consumption, practically free from shell fragments,  
antibiotics residues  and foreign matter. The taste, colour and odour of egg powder shall be natural and 
characteristic of each product.  
The eggs used must;  
a) have the ability to produce the powder that shall be easily reconstituted  
b) not be incubator eggs  
c) not be contaminate d with the egg content  of dirty eggs  
d) be source d from producers who  follow egg guidelines  
5.2 Specific requirements  
5.2.1 Ingredients  
All the  ingredients  used shall  be in accordance with their respective standards as below;  
a) Edible s alt in accordance  with US EAS 35.  
b) Refined w hite Sugar  in accordance with US EAS 5 .    DUS 1683: 2017  
© UNBS  2017  – All rights reserved  5 
 c) Powdere d milk in accordance with US EAS 49.  
d) Portable drinking water  in accordance with US EAS 12.  
e) Vitamins  or minerals  in accordance with US 45 . 
Note 1 : Any other ingredient may be used provided there exists the standard or specification of the intended ingredien t. 
5.2.2 Processing requirements  
The raw material,  equipment  and personnel’s  in the processing line shall be hygienic and all processes shall 
be in accordance with US 28 . 
a) The eggs, before breaking, shall be properly washed, dried and cooled, if necessary.  
b) Glucose present in the liquid contents of original eggs  shall be removed before drying, if necessary  
c) The liquid contents of the eggs shall be pasteurized by heating for 5 minutes at 6 1 ºC to 62 ºC in a 
plate type pasteurizer or by any other suitable method . 
5.2.3 Requirements of the finished product  
The egg pow der shall ; 
a) have a uniform yellow, white or orange -yellow colour and a smooth and uniform texture, shall be free 
from lumps and gritty material.  
b) retain the original properties of fresh egg, like solubi lity of protein, aerating capacity, binding power 
and palatability.  
c) reconstitut e readily and quickly when  mixed with three times its mass o f lukewarm water (about 40 
ºC). 
d) free from unpleasant off -flavours  on reconstitution . 
e) contain added carotene and ribo flavin.  
f) free from discoloration, pathogenic micro -organisms, and any extraneous matter.  
g) comply with the chemical  requirements as given in Table 1  below . 
  
Table 1 —Chemical  requirements  for egg powder  
S/No.  Parameter  Requirement  Method of test  
i) Moisture  content, % by mass, Max . 
Total solid, % by mass, min . 2.0 
95 Annex B  
US ISO 5537  
ii) Protein (N × 6.68), % by mass, Min . 45.0 Annex C  
US ISO 8968 -1 
iii) Lecithin  and fat % by mass, Min  40.0 Annex D  
USISO 
1736/1737  
vi) Phosphorus (Total) (P 2O5), % by ma ss, Min . 1.25 AOAC 931   
6 © UNBS 2017  – All rights reserved  
 v) Total ash,  % by mass, Max . 3.6 Annex E  
DUS ISO 936  
 
6 Contaminant  
6.1 Veterinary Drug Residues  
Egg powder shall have a maximum residual limit for veterinary drugs in accordance with US CAC/MRL -2 
7 Hygiene  
Egg powder shall be han dled, stored and transported following hygienic practices in accordance with US 
CAC/RCP 15, the personal handling egg powder  shall also be clean and health . 
7.1 Microbiology  
Egg powder shall be free from microorganisms as stated in Table 2 below;  
Table 2 — Microbiological requirements for Egg powder  
S/No.  Microorganism  Limit  Test method  
i) Salmonella spp  Absent  US ISO 6579  
ii) Total plate count, cfu per gram, Max.  75 000  US ISO 4833  
iii) Coliform count, cfu per gram, Max.  100 US ISO 4832  
vi) Yeast and m ould count, cfu per gram, Max.  50 US ISO 21527 -2 
v) Staphylococcus areaus  Negative  US ISO 6888 -1 
 
8 Packaging  
Egg powder shall be ; 
a) gas pack aged in nitrogen  or carbon dioxide in suitable tinplate or flexible containers and containers 
shall be packed in su itable cases,  
b) packaged in food grade material and  
c) number of containers in each case shall be subject to agreement between the purchaser and the 
packer .  
9 Labelling  
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked . 
a) Common name of the food to be declared on the l abel as  'Egg powder ';   DUS 1683: 2017  
© UNBS  2017  – All rights reserved  7 
 b) Net contents by weight (`System International') units;  
c) Name and physical address of the manufacturer/distributor;  
d) Country of origin;  
e) Lot /batch identification;  
f) Shelf life: best before/use by date;  
g) Statem ent ‘Food for Human Consumption ’ shall appear on the package;  
h) Storage conditions as “Store in a cool dry place away from contaminants”:  
i) Instructions on disposal of used package;  
j) Each container  may also be marked wit h a Certification  Mark  
k) Any other requirement as given OIML R87, Quantity of product in pre-packages . 
l) Names of the ingredients  
m) Packing date.  
n) Instruction for use  
o) Product storage life of about 5 to 10 years when stored in absence of oxy gen under a cool storage 
environment.  
Note 1:  once a container of egg powder has been opened, it is comparable to any other dehydrated dairy product and 
shelf -life would be measured in weeks or a month. After opening of the container it should be stored u nder refrigeration 
conditions or use an oxygen absorber in the package  
10 Nutrition and health  claim  
Egg powder  may have health claims associated wit h nutritional composition  and health. Such claims when 
declared shall be consistent with  US EAS 805.  
11 Sam pling  
The method of drawing representative samples of the material and the criteria for conformity shall be as 
prescribed in Annex A, detail of some guidelines . Sampling shall be carried out in accordanc e with US 
CAC/GL 50.  
12 Testing  
Testin g of the sample  shall be carried  out using the methodology in Annex B, C, D and E   
8 © UNBS 2017  – All rights reserved  
 Annex  A 
(normative)  
 
Sampling of egg powder  
A.1 General Requirements  
In drawing, preparing, storing and handling samples, the following precautions an d directions shall be 
observed.  
A.1.1 Samples shall be taken in a protected place not exposed to damp air, dust, or soot.  
A.1.2 The sampling instrument shall be clean and dry when used. When taking samples for bacteriological 
examination it shall be sterile.  
A.1.3 Precautions shall be taken to  protect the samples, the material being sampled, the sampling 
instrument, and the containers for sample from adventitious contamination.  
A.1.4 The samples shall be placed in clean and dry glass containers. The sample containers shall be of 
such a size tha t they are almost completely filled by the sample. The sample containers shall, in addition, be 
sterile when they are used for samples for bacteriological examination.  
A.1.5 Each container shall be sealed airtight after filling and marked with full details  of sampling, batch or 
code number, name of the manufacturer and other important particulars of the consignment.  
A.1.6 Samples shall be stored in such a manner that the temperature of the material does not vary undu ly 
from the normal temperature.  
A.2 Scale  of sampling  
A.2.1 Lot, All the containers in a single consignment of one type of material drawn from a single batch of 
manufacture shall constitute a lot. If the consignment is declared to consist of different batches of 
manufacture, the batches shall be marked separately and the group of containers in each batch shall 
constitute separate lots.  
A.2.1.1  Sample shall be tested from each lot for ascertaining its conformity to the requirements of this 
standard.  
A.2.2 The number of containers to be selected fro m the lot shall depend on the size of the lot and shall be 
as given in Table A .1. 
A.2.3 The containers shall be chosen at random from the lot and for this purpose a random number table 
as agreed between the purchaser and the supplier shall be used. If such  table is not available, the following 
procedure shall be adopted.  
Starting from any container, in the lot, coun t them as 1, 2, 3 ,….. up to r in a systematic manner, where r is 
equal to the integral part of N/n, N being the total number of  containers in th e lot, and the number of 
containers to be chosen (see Table A.1). Every container thus counted shall be separated until the requisite 
number of containers is obtained from the lot to give samples for test.  
 
 
  DUS 1683: 2017  
© UNBS  2017  – All rights reserved  9 
 Table A .1 — Number of containers to be selected  for sampling  
Lot size  Sample size (for tests other 
than microbiological)  Sub-sample size (for 
microbiological tests)  
(1) (2) (3) 
2 to 25  2 1 
26 to 100  3 1 
101 to 300  5 2 
301 to 500  7 3 
501 and above  9 4 
 
A.3 Test samples and referee samples  
A.3.1 Preparation of individual sample  
Draw with a suitable sampling instrument approximately equal quantities of the material from different parts of 
the container till the quantity collected is about 500 g and divide it into three equal parts. Each part so 
obtained shall constitute a sample representing the container and shall be transferred immediately to 
thoroughly clean and dry containers sealed airtigh t with particulars given under A .1.5. The individual sample 
so obtained shall be divided into three sets in such a way that each set has a sample, representing each 
selected container. One of these shall be marked for the purchaser, another for the vendor  and the third for 
the referee.  
A.3.2 Preparation of composite sample  
From the material from each selected co ntainer, remaining after the individual sample has been taken, 
approximately equal quantities of the material shall be taken and mixed together so as to form a composite 
sample weighing about 600 g. This composite sample shall be divided into three equal p arts and transferred 
to clean and dry containers sealed airtight and labelled  with the particulars given in A .1.5. One of these 
composite samples shall be for the purchaser, another for the vendor and the third for th e referee.  
A.3.3 Preparation of Samples  for microbiological examination  
From the selected container s elect a sub -sample  Draw with a suitable sampling instrument, which is sterile, at 
least 100 g of the material and mix thoroughly under aseptic conditions to form a sample for microbiological 
examination. Divide the sample (taking care not to bring in microbiological contamination in the material) into 
three equal parts. Each part so obtained shall constitute a sample representing the parts. Each part so 
obtained shall constitute a sample represen ting the container and shall be transferred to sterile glass 
containers sealed, airtight and labe lled with particulars given in A .1.5. They shall be marked, in addition, with 
the words 'For Microbiological Examination'. The samples so obtained shall be div ided into three sets in such 
a way that each set has a sample representing each selected container. One of these sets shall be marked for 
the purchaser, another for the vendor and the third for the reference.  
A.3.4 Referee samples  
Referee samples shall con sist of a set of individual samples ( A.3.1) and a composite sample ( A.3.2) and set of 
samples for microbiological examination ( A.3.3) marked for this purpose and shall bear the seals of the 
purchaser and the vendor. These shall be kept at a place as agreed  between the two.  
A.4 Number of tests  
A.4.1 Tests for description, moisture, protein, lecithin and fa t, organic P 2O5 and total ash  shall be 
conducted on each of the samples constituting a set of individual samples.   
10 © UNBS 2017  – All rights reserved  
 A.4.2 Tests for bacterial count, yeast an d mould count, coliform count , staphylococcus  and Salmonella 
shall be conducted on  each of the samples meant for microbiological examin ation.  
A.5 Criteria for conformity  
A.5.1 The lot shall be declared as conforming to all the requireme nts of this specific ation when A.5.1.1 to 
A.5.1.2  are satisfied.  
A.5.1.1  The test results on each of the individual samples for description, moisture, protein, lecithin and fat,  
organic P 2O5 and total ash,  shall satisfy the co rresponding requirement given  in Table A.1. 
A.5.1.2 The test results for bacterial count, yeast and mould count, coliform count , staphylococcus  and 
Salmonella shall satisfy the corresponding requirement as given in Table A.1. 
 
 
 
 
 
 
 
 
 
 
 
 
   DUS 1683: 2017  
© UNBS  2017  – All rights reserved  11 
 Annex  B 
(normative)  
 
Determination of moisture content and total so lids 
Preparation of drying cups  
Liquid products  
 Fill a deep drying cup with 40  g – 50 g of sea sand and a small glass bar  
 Dry the cup at 103 ºC for 3 hours in the drying oven  
 Cool down the cup in a desiccator for 1 hour  
Dried product  
 Dry a base drying at 103 ºC for 3 hours in the drying oven  
 Cool down the cup in a desiccator for 1 hour  
Initial weight of the sample  – (depends on the expected moisture)  
Table B.1 — Moisture content and corresponding sample weights  
Moisture (%)  Weight( grams ) 
< 20 8 – 10 
20 – 50 6 – 8 
50 – 80 4 – 6 
80 – 90 3 – 4 
 
Procedure f or liquid or  dry product  
1. Weigh the empty cup  
2. Weigh the sample in a dried cup  
3. Admix liquid products with the sea sand until it is a smooth mass with the glass bar  
4. Dry all the sample for 4 hours at 103 ºC in a drying oven  
5. Cool the cup for 1 hour in the desiccator  
6. Weigh the cup with the sample  
7. Calculate and report percentage solid  
Calculations  
Dry matter (%) = 
100
EBA   
12 © UNBS 2017  – All rights reserved  
 E= initial  weight of the sample ( grams ) 
T= weight of the dried empty cup ( grams) 
A= weight of the dried cup with sample ( grams ) 
Moisture (%)  = 100 – dry matter (%)    DUS 1683: 2017  
© UNBS  2017  – All rights reserved  13 
 Annex  C 
(normative)  
 
Protein (Kjeldahl determination)  
Mince and homogenise the sample  
Initial weight of the sample (E)  – (depends on the expected protein)  
Table C.1 —Protein content and corresponding sample weights  
Protein content (%)  Weight( grams ) 
<1 8 
1 – 5 2 – 3 
5 – 10  1 – 1.5 
10 – 20 0.5 – 1 
>20 0.5 
 
Procedure  
1. Weigh the sample in a kjeldahl flask  
2. Add 20 ml of sulphuric acid, two catalyst tablets and 2 glass pea rls 
3. The digestion takes place at 400  ºC – 410 ºC for 3 hours in kjeldhal digestion apparatus (after that the 
solution in the tube is clear)  
4. Carry out the steam distillation with the cooled sample solution ( add 100 ml sodium brine (30  %), 100 
ml water and 6 0 ml boron acid (4 %) as solvent for the nitrogen and titrate the transferred nitrogen 
with sulphuric acid (0.1N)  
Protein content (%) =  
EtFV  
V: consumption of the sulphuric acid  
F: 0.875 (N x 6025): Conversion factor for egg products  
T: titre of the sulphuric acid  
E: initial weight of the sample   
14 © UNBS 2017  – All rights reserved  
 Annex  D 
(normative)  
 
Determination of Total lipids  
Total lipid includes glycerol esters, fatty acids, cholesterol and phospholipids  
Preparation : 
 Homogenise the samples  
 Dry a 250 ml round bottomed flask for 1 hour at 103 ºC 
 Let it cool down in a desiccator and weigh the round bottomed flask ( m1) 
Initial weight of the sample  (m0) – (depends on the expected lipid)  
Table D.1 —Egg pr oducts and corresponding sample weight  
Egg products  Weight ( grams ) 
Liquid whole egg  4 – 5 
Liquid egg yolk  1 – 2 
Dried whole egg  1 – 1.5 
Dried egg yolk  0.5 – 1 
Procedure  
1. Weigh the sample in an extraction cartridge with 25 grams of sea sand  
2. Homogenise the sample with a glass bar, and then add 25 grams of sodium  sulphate  and 
homogenise again  
3. Cover the mixture with cotton and extract the lipid in a hot extraction tube with 100 ml cyclohexane  / 
ethanol (1/1) for 6 hours  
4. Filter the ether solution in the prepared round bottomed flask and re - rinse with ether  
5. Evaporate the solvent  again and dry the round bottomed flask for 1 hour at 103 ºC, weigh after 1 hour 
of cooling in a desiccator ( m2) 
Lipid content w  (%) = w = 
100
m0m1 m2     DUS 1683: 2017  
© UNBS  2017  – All rights reserved  15 
 Annex  E 
(normative)  
 
Determination of Ash content  
Procedure  
1. Temper the  ashing dish at 550 ºC in a muffle furnace for 2 hours, cool down in the desiccator for 1 
hour and weigh  
2. Weigh 5 grams of the sample into the ashing dish and add 1 ml of magnesium acetate solution (15 %)  
3. Homogenise with a glass bar  
4. Clean the glass bar with an ash  free round fil ter and cover the sample with the filter  
5. After clean controlled evaporation on a surface evaporator, put the ashing dish in a muffle furnace at 
300 ºC – 350 ºC 
6. Heat the muffle furnace to 600 ºC  
7. Incinerate the sample for 3 hours  
8. Weigh the ashing dish after  cooling in a desiccator for 1 hour  
9. The ash content of magnesium acetate solution is acquired under comparable conditions in a multiple 
measurement  
Calculation  
Ash (g/100g) =
100
m0m1 m3 m2  
m2 = mass of ashing dish after incineration of the sample  (g) 
m1= mass of the prepared ashing dish (g)  
m0 = initial weight of the sample  (g) 
m3 = mass of the 1 ml of the magnesium acetate solution (g)   
16 © UNBS 2017  – All rights reserved  
 Bibliography  
[1] AEB: 2006, American Eg g Board  — Egg products Reference Guide, AEB. Chicago   
[2] IEC: 2007,  Egg and Egg product standard,  Guideline, International Egg Commission, London, UK  
[3] IS 4723:1978  (Revised in 2000), Specification for Egg powder  
[4] USA Emergency supply (https:www.usa emergence supply.com/info rmation -centre/all…. powdered 
eggs) accessed at 4 :42pm; 16/ 01/17 
[5] UNECE: 1986 : Hen egg products for use in the food industry — Standard  
   DUS 1683: 2017  
© UNBS 2017  – All rights reserved  17 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and i n conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordanc e with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Di rector, Uganda 
National Bureau of Standards.  
 
  DUS 1683: 2017    
 
ICS 67.120 .20 
Price based on nn pages  
© UNBS  2017 – All rights reserved