Reference number  
DRS 14: 2017  
© RBS yyyy 
© RSB 2017  
 
 RWANDA 
STANDARD  DRS 
14 
 
2nd  edition  
2017 -mm-dd 
) 
Carbonated and non -carbonated  
beverages ▬ Specification  
 
  DRS 14: 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 reproduce this document should be  addressed to  
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 14:2017  
iii                 ©RSB 2017  All rights reserved  
 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ........ Error! Bookmark not defined. 1 
2 Conformance  ................................ ................................ ........................... Error! Bookmark not defined. 1 
3 Normative references  ................................ ................................ .............. Error! Bookmark not defined. 1 
4 Terms and definitions  ................................ ................................ ............. Error! Bookmark not defined. 3 
5 Symbols (and abbreviated terms)  ................................ .......................... Error! Bookmark not defined. 3 
6 Clause  ................................ ................................ ................................ .......Error! Bookmark not defined. 4 
6.1 Subclause (level  1) ................................ ................................ .................. Error! Bookmark not defined. 4 
6.1.1  Subclause (level  2) ................................ ................................ .................. Error! Bookmark n ot defined. 4 
6.1.2  Subclause (level  2) ................................ ................................ .................. Error! Bookmark not defined. 5 
6.2 Subclause (level  1) ................................ ................................ .................. Error! Bookmark not defined. 5 
7 Clau se ................................ ................................ ................................ .......Error! Bookmark not defined. 5 
8 Special  ................................ ................................ ................................ ....Error! Bookmark not defined. 10 
Annex  A (normative)  Annex title  ................................ ................................ ......Error! Bookmark not defined. 11 
A.1 General  ................................ ................................ ................................ ...Error! Bookmark not defined. 11 
A.2 Clause  ................................ ................................ ................................ .....Error! Bookmark not defined. 11 
A.2.1  Subclause (level  1) ................................ ................................ ................ Error! Bookmark not defined. 11 
A.2.2  Subclause (level  1) ................................ ................................ ................ Error! Bookmark not d efined. 12 
A.3 Clause  ................................ ................................ ................................ .....Error! Bookmark not defined. 12 
Annex  B (informati ve)  Which styles correspond to which element — Quick reference guide Error! Bookmark not defined. 13 
 DRS 14: 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 nati onal standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS 14 was prepared by Technical Committee RSB/TC 001, TC Beverages , In the preparation of this standard, 
reference was made to the following standard  (s): 
1) RS 14: 2004 carbonated and non carbonated beverages.  
2) XYZ:  Title 
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second  edition cancels and  replaces the first  edition (RS  14-1: 2004 ), of which have] been technically 
revised.  
RS nnn consists of the following parts, under the general title Introdu ctory element — Main element : 
 Part n: Part title  
 Part [n+1]: Part title  
Part [n+2]: Part title  
Committee membership  
The following organizations were represented on the Technical Committee on Title (RSB/TC 000) in the 
preparation of this standard.  
UR-CAVM  
AFRICAN BAFFARO GIN  
IHC LTD  
Ese  URWIBUTSO/SINA Gerrd  DRS 14:2017  
v                 ©RSB 2017  All rights reserved  
 
 IMPANO PRODUCE LTD  
SPERANZA GROUP LTD  
SALU NA COMPANY LTD  
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 14: 2017  
©RSB 2017  All rights reserved                  vi 
 
   
 DRS 14: 2017  
1                 ©RSB 2017  All rights reserved  
 
 Carbonated and non -carbonated beverages ▬ Specification  
1 Scope  
This Rwanda Standard specifies the requirements and methods of test and sampling for carbonated and 
noncarbonated  beverages.  
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.  
AOAC 980.19 , Tin in food Atomic absorption spectrophotometric method  
AOAC 950.29 , Sucr ose in non alcoholic beverages  
AOAC 990.31 , Sulfites in foods and beverages Ion Exclusion chromatographic method  
AOAC 942.17 , Arsenic in foods Molybdenum blue method  
AOAC 979.08, Benzoate, caffeine, and Saccharin in carbonated beverages, liquid chromatographic method  
AOAC 999.10, Lead, Cadmium, Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry after  
microwave digestion  
AOAC 999.11, Lead, Cadmium, Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry after  
dry ash ing 
CODEX STAN 150 Codex Standard for food grade salt  
CODEX STAN 192, General standard for food additives  
RS CAC/RCP 1, Code of practice — General Principles of Food Hygiene  
RS CODEX STAN 1, General Standard for the Labelling of Prepackaged Foods  
RS ISO 21 527-1 Microbiology of food and animal feeding stuffs — Horizontal method for the Enumeration of  
yeasts and moulds - part 1: Colony Count technique in products with water activity greater than or equal to  
0,95 
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the Enumeration of  
yeasts and moulds - part 1: Colony Count technique in products with water activity less than or equal to 0,95  
RS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the e numeration of  
microorganisms — Colony Count Technique   
©RSB 2017  All rights reserved                  2 
 
 RS ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the Enumeration of  
microorganisms -Colony -Count technique at 30 oC 
RS ISO 6579, Microbiology of food and animal feeding  stuffs — Horizontal method for the detection of  
Salmonella spp  
RS 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 2: Technique using  
rabbit plasma fibrinogen agar medium  
RS ISO 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 2: Technique usi ng 
rabbit plasma fibrinogen agar medium  
3  Definitions  
For the purpose of this standard the following definitions apply:  
3.1 
carbonated beverages  
beverages containing dissolved carbon dioxide in properly sealed containers or dispensing unit in a manner,  
which ensures freedom from spoilage.  
3.2 
One volume of carbonation  
gas volume at 15.560 C under atmospheric pressure, when water will absorb a quantity of carbon dioxide  
equal to its own volume. By lowering the temperature and/or increasing the pressure, t he volume of dissolved  
carbon dioxide may be increased.  
3.3 
non-carbonated beverages  
beverages prepared using ingredients indicated in clause 5 excluding carbondioxide.  
4  Types of soft drinks  
4.1 Carbonated and non carbonated beverages shall be of the fol lowing types:  
a) Carbonated water or soda water with or without flavour and  
b) Flavoured and sweetened carbonated beverages.  
4.2 Non-carbonated beverages with or without flavour.  DRS 14: 2017  
3                 ©RSB 2017  All rights reserved  
 
 5  Composition requirements  
5.1  Water  
Carbonated and non -carbonated soft dri nks shall be prepared from potable water (conforming to RS 2, other  
than natural mineral water) which shall be clear, colourless, odourless, free from water borne organisms, and  
having an alkalinity of less than 50 ppm (expressed as CaCO 3), a total of diss olved solids less than 500 ppm 
and iron or manganese of less than 0.1 ppm.  
5.2 Sweetening agents  
Shall be dry or liquid forms of sugar, invert sugar, dextrose, fructose, lactose, mannitol, honey, glucose syrup,  
sorbitol and intense sweeteners or any combination of two or more of the said sugars and/or sweeteners.  
Carbonated and non -carbonated beverages containing nutritive sweeteners excepting dry ginger, ale and  
spiced beverages, when tested after removal of carbon dioxide shall record a Brix hydrome ter value of not  
less than 5 degrees at 20 0C.  
5.3  Non-nutritive sweeteners  
Carbonated and non -carbonated beverages containing non -nutritive sweetener shall comply with the following  
limits  
Table1 — limits of permitted non -nutritive sweetener  
 
Content  
 Maximum – Limits  
Acelsulfame K  GMP  
Aspartame  600 mg/l  
Cyclamic acids and cyclamates – total 400 mg/l  
Saccharin and salts thereof – Total  80 mg/l  
 
5.4  Flavouring preparations  
Shall be those permitted by the Codex Standard for food additives, Codex STAN 192.  
5.5  Food colors and food additives  
Most important food colours for soft drinks are synthetic. Caramel, a non -synthetic colour is also used. The  
quality of food colours and food additives shall be those permitted in the Codex Standard for food ad ditives  
Codex STAN 192  
5.6  Quinine salt  
Shall be in amount not exceeding 100 mg/kg, calculated as quinine sulphate to be determined as in Annex D.   
©RSB 2017  All rights reserved                  4 
 
 5.7  Caffeine  
Shall be used in amount not exceeding 200 mg/kg, to be determined as in Annex B.  
5.8  Edible common salt.  
Shall comply with Codex STAN 150.  
5.9  Vitamin and mineral  
The quantities shall be declared in the labelling.  
5.10  Antioxidants, antifoaming and foaming agents  
These shall be in accordance with the Codex Standard for food additives Codex STAN  192. 
5.10.1  Anti foaming agents include  
a) refined edible vegetable oil; and  
b) dimethyl polysiloxane - max: 10 mg/kg.  
5.10.2  Foaming agents  
a) quillaia and Yucca; and  
b) ammoniated glycyrrhizin  
5.11  Preservatives  
The following preservatives are permitted for use in soft drinks:  
a) benzoic acid and its sodium and potassium salts : 1000 ppm;  
b) sorbic acid and its sodium and potassium salts: 1000 ppm;  
c) sulphur dioxide: 100 ppm;  
d) calcium disodium ethylenediaminitetra -acetate (EDTA): 25 ppm;  
e) sodium hexa -meta -phosphate (SHMP): GMP; and  
f) stannous chloride: 10 ppm  DRS 14: 2017  
5                 ©RSB 2017  All rights reserved  
 
 5.12  Acidulants  
Many soft drinks are satisfactorily acidified with acidulants of food grade such as citric acid, tartaric acid;  
phosphoric acid, fumaric acid or lactic acid. The amounts shall be in accordance with the Codex Standard for  
food additives Codex STAN 192 . 
6  Requirements  
6.1  Flavour  
The carbonated beverages shall have a well -balanced and pleasant flavour. The carbonated beverages of the  
flavou red type shall be free from off -flavour and off -odours.  
6.2  Appearance  
The carbonated beverages shall be free from insect and rodent contamination, skins, and practically free from  
other extraneous matter. Clear carbonated beverages shall be sparkling cla rity and shall remain so when 
stored  under normal conditions. The cloudy beverages shall be stable.  
6.3  Carbonation  
The beverages shall be carbonated to a pressure in accordance with their character. Carbonated beverages  
shall however have a minimum of one volume of carbon dioxide. A recommended method for the  
measurement of gas volume is given in Annex A  Carbonated and non -carbonated beverages shall comply 
with the compositional requirements indicated in  Table 1:  
Table 2 — Compositional requirements for  carbonated beverages.  
 
S/N  
 Characteristics  Requirements  Method of Test  
i BRIX at 20 0C in sugar sweetened carbonated 
beverages, min  
  
5.0 AOAC 950.29  
 
ii Volume of carbonation, (for carbonated beverages) min  
 1  
 Annex A  
iv Sulphur, dioxide & sulphites, ppm, max  
 60  AOAC 990.31  
v  
 Benzoic or sorbic acids or their alkalines salts  
ppm, max  
 400  
 AOAC 979.08  
 
6.4  Contaminants  
Carbonated and non -carbonated beverages shall not contain heavy metal contaminants in excess of the limits  
indicated in Table 3  
  
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Table 3 — Limits for heavy metal contaminates in carbonated and non -carbonated beverages  
  
S/N Characteristic  Limits, Max  Method of test   
 
i Arsenic as As, mg/l  
 0.1 AOAC942.17  
ii Lead as Pb, mg/l  
 0.2   
 
 
 
AOAC 999.10  iii Zinc as Zn, mg/l  
 5.0 
iv Copper as Cu, mg/l  
 2.0 
v Cadmium as Cd, mg/l  
 0.03 
vi Tin as Sn, μg/l  
 250  AOAC 980.19  
 
6.1  Hygienic Conditions  
Carbonated and non -carbonated beverages shall be manufactured in factories maintained under hygienic  
conditions stipulated in the RS CAC/RCP1 and shall comply with the microbiological requirements as the table  
4. 
Table 4 — Microbiological limits for carbonated and non -carbonated beverages.  
S/N Characteristic  Limits, Max  Method Of Test  
 
i Total viable counts per ml, max  103  
 RS ISO 4833  
ii Faecal coliform counts per 100 ml  Shall be absent  RS ISO 4832  
 
iii Yeast and mould counts per ml max  10 RS ISO 21527 -1-2 
 
iv E. coli per 100 ml  
 Shall be absent  RS ISO 16649 -2 
v Salmonella in 100 ml  
 Shall be absent  RS ISO 6579  
vi Staphylococcus aurus per 100 ml  
 Shall be absent  RS ISO 6888 -1 
 
7  Packing and labelling  DRS 14: 2017  
7                 ©RSB 2017  All rights reserved  
 
 7.1  Packing  
7.1.1 Carbonated beverages shall be filled in glass or plastic containers and cans or dispensing units. The  
containers  shall be clean and filled under strict sanitary conditions. After filling, the containers shall be  
hermetically sealed. The cans shall be sealed properly and bottles be crowned with crown caps, lined with  
cork disc or a flowed in plastic gasket.  
7.1.2 Non-carbonated beverages shall be filled in food grade laminates or any other suitable material.  
7.2  Labelling  
In addition to the requirements in RS CODEX STAN 1 Labelling of container of carbonated and non -carbonate  
beverages shall include the following:  
a) name of the product stating ‘Diet’ for special dietary products not containing sugar;  
b) name, address and physical location of the manufacturer;  
c) list of ingredients including the name of sweetener applied;  
d) date of manufacture;  
e) batch number;  
f) expiry date; and  
g) Country of origin for imported products or ‘Made in Rwanda” for locally manufactured products.  
8  Sampling of carbonated beverages  
8.1  Scale of Sampling  
8.1.1 Lot All bottles in a consignment belonging to the same batch of manufacture s hall constitute a lot. If the  
consignment is declared to consist of different batches of manufacture, bottles of the same batch shall be  
grouped together and each group so formed shall constitute a separate lot.  Sample shall be tested from each 
lot for ascertaining conformity to the requirements of the standard.  
8.1.2 The number of bottles to be selected from a lot for testing for microbiological and other requirements  
shall depend on the size of the lot and shall be in accordance with Table 5.   
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Table 5 — Number of bottles to be selected for sampling   
No. of bottles in the lot (L)  No. of bottles to be selected  
Microbiological  Other tests  
L ≤1300  
1300< L ≤3200  
L > 3200  
 12 
18 
24 18 
24 
30 
 
 
8.1.3 The bottle to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any bottle, count them as 1, 2, 3... up to r. Every rth bottle thus counted shall be withdrawn r  being 
the integral part of N/n, where N is the total number of bottles in the lot and n is the  total number of  bottle to be 
chosen.  
8.2  Test samples and reference samples  
8.2.1  Samples for microbiological tests  
The sample bottle selected for microbiological tests (see col. 2 of Table 5) shall be divided at random into 
three  equal sets and labelle d with all particulars of sampling. One of these sets of sample bottles shall be for 
the purchaser; another for the vendor and the third set is the reference.  
8.2.2  Samples for other tests  
The sample bottles selected for other tests (see col. 3 of Table 5) shall be divided at random into three 
equalsets and labelled with all the particulars of sampling. One of these sets of sample bottles shall be for the  
purchaser, another for the vendor and third is the reference.  
 
 
 
 
 
  DRS 14: 2017  
9                 ©RSB 2017  All rights reserved  
 
  
 [3] 
 
 
 DRS 14: 2017  
ICS 67.160.20  
 
 
©RSB 2017  All right s reserved