KENYA STANDARD    KS 2430: 2018 
ICS: 67.220.20  
  
 
 
  
 
  
 
 
 
  
 
 
 
 
  
Ginger paste — Specification 
 
   
 
  
 
 
 
  
 
  
 
  
 
  
 
  
 
© KEBS 2018           S e c o n d   E d i t i o n  2 0 1 8  
 KS 2430: 2018 
 
ii  © KEBS 2018 — All rights reserved TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee: 
Jomo Kenyatta University o f Agriculture And Technology 
Technical  University of  Kenya Kenya Industrial Rese arch and Development Institute (KIRDI) 
Consumer Information Network (CIN) 
Ministry of Health — Depa rtment of Public Health 
Government Chemist’s Department 
Unilever (K) Ltd. Jomu Spice Firm 
Tropical Heat Ltd. 
Top Foods  EA Ltd. 
Adamji Multi Supplies  
Unilever Kenya 
Kenya Bureau of Standards — Secretariat 
 
 
 
 
  
REVISION OF KENYA STANDARDS 
 In order to keep abreast of pr ogress in industry, Kenya Standar ds shall be regularly reviewed. Suggestions for 
improvements to published standards addressed to the Managing D irector, Kenya Bureau of Standards, are 
welcome. 
 
 
  
 
 
 
© Kenya Bureau of Standards, 2018 
 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht subsists in 
all Kenya Standards and except as provi ded under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standard s may 
be reproduced, stored in a retrieval system in any form or trans mitted by any means without prior permission in writing from th e Managing 
Director. 
 KENYA STANDARD    KS 2430: 2018 
ICS: 67.220.20  
© KEBS 2018 — All right s reserved   iii  
 
 
  
 
  
 
 
 
  
 
  
 
 
Ginger paste — Specification 
 
 
 
  
 
  
 
 
 
  
 
  
 
  
 
KENYA BUREAU OF S TANDARDS (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   
 
C o a s t  R e g i o n     L ake Region          R i f t  V a l l e y  R e g i o n  
P.O. Box 99376, Mombasa-80100  P .O. Box 2949, Kisumu-40100         P.O. Box 2138, Nakuru-20100 
Tel.: (+254  041) 229563, 230 939/40 Tel.: (+254 057) 23549, 223 96         Tel.: (+254 051) 210553,  210555 
Fax: (+254  041) 229 448                 Fax: (+254 057) 21814  
 KS 2430: 2018 
 
iv  © KEBS 2018 — All rights reserved Foreword 
 
This Kenya Standard was developed by the Spices and Condiments Technical Committee under the guidance of 
the Standards Projects Committee and, it is in accordance with the procedures of the Kenya Bureau of 
Standards.   
For the purpose of deciding whether a particular requirement of  this standard is complied with, the final value, 
observed or calculated, expre ssing the result of a test or anal ysis shall be rounded off.  
This standard has been reviewed to incorporate reviewed test me thods for microbiology and heavy metal 
contaminant limits.  
In the development of this standar d reference was made to the f ollowing documents 
The Food, Drugs and Chemical S ubstances Act, Cap. 254 of the La ws of Kenya.  
 
Codex Stan 192 - Codex General St andard for food additives. 
 Codex Stan 193 - Codex General St andard for contaminants in Foo ds  and feeds. 
 
The Public Health  Act, Cap. 242  of the Laws of Kenya.  
: 
Acknowledgement is hereby made fo r the assistance derived from this source. 
  
 
  
  
KENYA STANDARD  KS 2430: 2018 
 
© KEBS 2018 — All rights reserved   1  
 
 
Ginger paste — Specification 
 
  
1  Scope 
 
This Kenya Standard specifies requ irements and the methods of s ampling and test for ginger paste. 
 
2 Normative references 
 
The following referenced documents are indispensable for the ap plication of this document. For dated 
references, only the edition cited applies. For undated referen ces, the latest edition of the referenced 
document (including any a mendments) applies. 
  KS EAS 38, Labelling of pre-packaged foods. 
 
KS ISO 21527-2:2008 Kenya Standard — Microbiology of food and a nimal feeding stuffs — 
Horizontal method for the enumer ation of yeasts and moulds Part  2:  Part 2: Colony count technique in 
products with water activity  less than or equal to 0,95. 
 
KS ISO 4833, Methods for the microbiological examination of foods — Colony count technique at 30 ° C.  —
General guidance  
 
KS ISO 4832:, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coli forms — Par t 3: Colony-count technique. 
 KS ISO 6579, Microbiology of food  and animal feeding stuffs — P art 6: Horizontal method for the 
detection of Salmonella spp.  
KS ISO 6888-1- 3, Methods for the microbiological examination of  foods — Enumeration of  coagulase-positive 
staphylococci  
 
KS ISO 16654, Microbiology of food and animal feeding stuffs  —  Horizontal 
method for the detection of  Escherichia coli 0157. 
ISO 16654:2001/Amd 1:2017 -  Microbiology of food and animal feeding st uffs  —  Horizontal method for the 
detection of Escherichia coli 0157 
Annex B: Result of inter laboratory studies... 
 
KS ISO 793, Microbiology of food and animal feeding stuffs -- H orizontal method for the 
enumeration of Clostri dium perfrigens -- Colony-count technique . 
 
KS ISO 6633, Fruits ,Vegetables and derived products- Determina tion of lead content- 
Flameless atomic absorpti on Spectrometric Method. 
 KS ISO 6634, Fruits ,Vegetables and derived products- Determina tion of Arsenic Content - 
Silver diethlydithiocarbamat e spectrophotometric Method. KS 2430: 2018 
 
2  © KEBS 2018 — All rights reserved EAS 35,  Fortified Edible  salt — Specification  
 
KS EAS 39‐‐‐Code of hygienic  practice  for food and drink manufacturing  companies  
 
KS ISO 948 – Spices and condiments -- Sampling 
 KS ISO 16050, Foodstuffs — Determination of Aflatoxin B 
1,and the total contents of Aflatoxins B 1, B2, 
G1 and G 2 in cereals, nuts and derived products — High performance liquid chromatographic method  
 
Codex Stan 193 --Codex Standard f or Contaminants in food and fe eds. 
 
Codex Stan 192- Codex standard for Additives in Foods 
 
 
ISO 6632- Fruits & Vegetables & de rived  products  determinatio n  of volatile  acidity.  
 KS ISO 948, Spices and condiments — Methods of sampling.  
ISO 2173:2003  
Fruit and vegetable products -- De termination of soluble solids  -- Refractometric method. 
 
  
3 Definitions 
 
For the purpose of this standard , the following definition shal l apply. 
 
3.1 
extraneous vegetable materials   
 fiber and skin common to ginger 
 
 
3.2 Defects  — Ginger paste shall be reaso nably free from extraneneous vege table material. 
 
 
4 Requirements 
 
4.1 General requirements  
 
4.1.1   Ginger paste shall be obtained by grinding or crushing  of cl ean ginger rhizomes and addition of a 
preservative such as citric acid, with subsequent concentration  under vacuum. 
 
4.1.2  Ginger paste shall be of the consistency of crushed ginger. 
 
4.1.3    The rhizomes used shall be m ature, sound fresh, and free fro m insect and fungal attack. 
 
4.1.4  Colour ginger paste shall be light to dark tan in colour. 
 
4.1.5   Flavour ginger paste shall have characteristic flavour with n o burnt flavour or other off flavour. 
— Ginger paste shall be reasonably free from extraneneous veget able material. 
  KS 2430: 2018 
 
© KEBS 2018 — All right s reserved   3  
4.1.7  Ginger paste , shall be reason ably free of insect fragments an d contamination from rodents. 
 
4.2  Specific requirements  
 
4.2.1 Ginger paste shall comply with t he physical and chemical limits  given in Table 1. 
  
Table 1 — Physical and chemical limits for ginger paste  
 
SL No. Characteristic Requirement/ 
Limits Annex in this 
standard 
i) Total soluble solid s, % (mass/mass), min. 55 ISO 2173  
 
ii )  Acidity as acetic acid ?  5 ISO 6632 
iv) Total insoluble pulp, % (mass/mass), max. 2 B 
 
4.2.2 Food additives 
 No additives other than those permitted under the Food, Drugs a nd Chemical Substances Act, Cap. 254 of the 
Laws of Kenya, Public health Act,Cap. 242 and Codex Stan 192 – Codex General Standard for Food additives 
shall be used.
           
 
4.2.3   Ginger paste shall comply wit h the heavy metal contaminant li mits in Table 2. 
 
Table 2 — Heavy metal contaminant limits for ginger paste 
 
SL No Characteristic Requirement Test method 
 
i) Arsenic (as As), ppm, max. (0.5 ) 0.1 KS ISO 6634  
ii) Lead (as Pb), ppm max. (2.5 )  2 KS ISO 6633   
4.2.3 Ginger paste shall comply with t he microbiological limits given  in Table 3. 
 
Table 3 — Microbiological limits for ginger paste 
 
 
SL 
No Characteristic Limits Test method  
i) Coli forms, cfu/g < 10 KS ISO 4832 
ii) Yeast and mould counts, cfu/g < 10  KS ISO 21527 
iii) E. Coli counts, cfu/g Absent KS ISO 16654 
 ****iv Clostridium perfrigens < 10 KS ISO 793  
v) Salmonella , cfu /25 g Absent KS ISO 6579 
Vi ) Staphylococcus aureus cfu/ g < 10  KS ISO 6888 
*** unless canned 
 
 KS 2430: 2018 
 
4  © KEBS 2018 — All rights reserved 5 Hygiene 
 
Ginger paste shall be manufactured under hygienic conditions co mplying with  KS EAS 39, the Public Health 
Act, Cap. 242 Laws of Kenya, Food Dr ugs and Chemic al Substances  Act, Cap. 254 of the Laws of Kenya.  
 
5.1 Aflatoxins 
 
Ginger paste shall not have more than 10 ppb total aflatoxins a nd 5 ppb aflatoxin B1, when tested according to 
KS ISO 16050. 
 
6 Weights and measures 
 
6.1 Fill of the container  
 
 Fill of the container shall comply  with the Weights and Measur es Act, Cap. 513 of the Laws of Kenya. 
 
7 Environmental management 
 
Ginger paste shall be processed in an environment that conforms  to EMCA 1999 No.8 on environmental 
management and conform to Cleaner Pr oduction Technology. 
 
8 Packaging and marking 
 
8.1 Packaging   
 
Ginger paste shall be packed in  food grade containers that secu re product integrity and safety of the ginger 
paste. 
 
8.2 Labelling   
 
Labelling shall be done in  accordance with EAS 38.  Each contai ner shall be legibly and indelibly marked with 
the following particulars: 
 
i) Name of the product; 
ii) Name and physical addr ess of the manufacturer; 
iii) Net weight of the contents  in grams or kilograms; 
iv) Date of manufacture; v) Code number/lot number; 
vi) List of ingredients in descending order; 
vii) Expiry date; 
viii) Storage instructions; 
ix) Instructions for use; 
x) Instructions for di sposal of used package; 
xi)  Irradiation status (where applicable); 
xii) GMO status  
 
9 Sampling  
 
Sampling shall be done according to KS ISO 948. KS 2430: 2018 
 
© KEBS 2018 — All right s reserved   5  
 
 
Annex A 
(normative) 
 
Determination of total soluble solids  
 
B.1  Apparatus 
 
B.1.1 Refractometer , either hand or Abbe refractometer. 
 
B.2 Procedure 
 
Keep one or two drops of the ginger paste concentrate sample be tween the two prisms of the refractometer and 
read the percentage of refractom etric soluble solids. Although the instrument is calibrated at 20 ˚C, no 
temperature correction is usua lly necessary, if readings are ta ken at room temperature. 
 
  
 
  
 
 KS 2430: 2018 
 
6  © KEBS 2018 — All rights reserved  
 
Annex B 
(normative) 
 
Determination of total insoluble pulp 
 
 
C.1 Procedure  
 
Boil 20 g of sample with 100 mL distilled water for 30-40 min.  Filter through dried and weighed filter paper.   
Wash with hot water.  Dry paper at 100˚C to constant weight.  F rom this weight subtract the weight of the filter 
paper. This gives the weigh t of total insoluble pulp. 
    
 
  KS 2430: 2018 
 
© KEBS 2018 — All right s reserved   7