DRAFT UGANDA STANDARD  
  DUS 818  
Second  Edition  
2018 
 
 
 Reference number  
DUS 818: 2018  
© UNBS  2018  
  
Fruit juice s and nectars  — Specification  
 DUS 818: 2018  
ii © UNBS 2018  – 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  2018   
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 
permissi on 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 818:2018  
© UNBS 2018  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , 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 WHO/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 established to deliberate on standards in a given field or area and consists of key stakeholders 
including gover nment, 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 r ecommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and agriculture , 
Subcommittee SC 4, fruits, vegetables, s pices, and processed products  
This second  edition cancels and replaces the first edition ( US 818:2011 ), which has been technically revised.  
 DUS 818: 2018  
iv © UNBS 2018  – All rights reserved  
  
 DRAFT UGANDA STANDARD  DUS 818:2018  
 
© UNBS 2018 – All rights reserved  1 
 Fruit juices and nectars  — Specification  
1 Scope   
This Uganda Standard specifies requirements and methods of sampling and test for fruits juices, nectars and 
concentrated fruit juices intended for direct human consumption or for further processing . 
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.  
US EAS 38,  General standard for labeli ng of prepackaged foods   
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry   
US 45, General standard for food additives  
US 201, Drinking (Potable) water ─ Specification  
US EAS 803,  Nutrition labelling — Requirements   
US EAS 804 , Claims on food — Requirements    
US EAS 805 , Use of nutrition and health claims — Requirements  
US ISO 874, Fresh fruits and vegetables -- Sampling  
US 570,  Code of hygienic practice for dried fruits US 738, General standard for contaminants and toxins in 
foods  
US ISO 4833 - 2, Methods for the microbiological examination of foods ─ Part 2: General Guidance for the 
Enumeration of Micro -Organisms -Colony Count Technique at 30 °C    
ISO 21527 -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 0,95  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
US ISO 763, Fruits and vegetable products ─ Determination of ash insoluble in hydrochloric acid   
US ISO 2448, Fruit and vegetable products ─ Determination of ethanol content    
US ISO 2172, Fruit juice ─ Determination of solids content ─ Pyknometric method   
US ISO 2173 , Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method   
2 © UNBS 2018  – All rights reserved  
 US ISO 5522 , Fruits, vegetables and derived products – Determination of total sulphur dioxide content  
US ISO 5523, Liquid fruit and vegetable products – Determinatio n of sulphur dioxide content – (Routine 
method)  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
 authenticity   
maintenance of the product’ s essential ph ysical, chemical, organoleptic , and nutritional characteristics of the 
fruit(s) from which it comes  
3.2 
 brix  
soluble solids con tent of the juice  
4 Description  
4.1 Species description  
The species indicated as the botanical name in the Table 1 shall be used in the preparation of fruit juices, fruit 
purées and fruit nectars bearing the product name for the applicable fruit.   
For fr uit species not included in the Table 1, the correct botanical or common name shall apply.  
4.2 Product description   
4.2.1 Fruit juice   
Fruit juice is the unfermented liquid obtained from the edible part of sound, appropriately mature and fresh fruit 
or of fruit maintained in sound condition by suitable means.  
Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but 
some parts or components of pips, seeds and peel, which cannot be removed by Good Manufa cturing 
Practices (GMP) will be acceptable.   
The juice is prepared by suitable processes, which maintain the essential phy sical, chemical, organoleptic and 
nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy  or clear and 
may have restored aromatic substances and volatile flavour components, all of which shall be obtained by 
suitable physical means, and all of which shall be recovered from the same kind of fruit.   
Pulp and cells obtained by suitable physical means from the same kind of fruit may be added.   
A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or 
juices and purées, from different kinds of fruit.   
Fruit juice is obtained as follows:   
a) fruit juice directly expressed by mechanical extraction processes; and  DUS  818: 2018  
© UNBS 2018  – All rights reserved  3 
 b) b) fruit juice from concentrate by reconstituting concentrated fruit juice (4.2.2) with potable water that 
meets the requirements of US EAS 12 . 
4.2.2 Concentrated fruit juice   
Concentrated fruit juice is the product that complies wit h the definition given in 4 .2.1, except water has been 
physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the 
Brix value established for reconstituted juice  from the same fruit, as indicated in the Ta ble 1.  
In the production of juice that is to be concentrated, suitable processes are used and may be combined with 
simultaneous diffusion of the pulp cells or fruit pulp by water provided that the water extracted  soluble fruit 
solids are added in -line to the primary juice, before the concentration procedure.   
Fruit juice concentrates may have restored (see Note 1 in Clause 4.2.6 ) aromatic substances and volatile 
flavour components, all of which shall be obtained by suitable physical means, and all of which shall be 
recovered from the same kind of fruit. Pulp a nd cells (see Note 2 in Clause 4.2.6 ) obtained by suitable 
physical means from the same kind of fruit may be added.   
4.2.3 Water extracted fruit juice   
Water extracted fruit juice is the product obtained by diffusion with water of:   
- pulpy whole fruit whose juice cannot be extracted by any physical means,   
- dehydrated whole fruit; or  
- dehydrated/powdered fruit juice  
Water extracted fruit juice may be concentrated and reconstituted.   
The solids content of the finished product shall meet the minimum Brix level for reconstituted juice specified in 
the Table 1.   
4.2.4 Fruit purée for use in the manufacture of fruit juices and nectars   
Fruit purée for us e in the manufacture of fruit juices and nectars is the unfermented but fermentable product 
obtained by suitable processes for example, by sieving, grinding, and milling the edible part of the whole or 
peeled fruit without removing the juice. The fruit sha ll be sound, appropriately mature, and fresh or preserved 
by physical means or by treatment(s) applied in accordance with the applicable provisions of the Codex 
Alimentarius Commission.   
Fruit purée may have restored aromatic substances and volatile flavo ur components, all of which shall be 
obtained by suitable physical means, and all of which shall be recovered from the same kind of fruit. Pulp and 
cells obtained by suitable physical means from the same kind of fruit may be added.   
4.2.5 Concentrated fru it purée for use in the manufacture of fruit juices and nectars   
Concentrated fruit purée for use in the manufacture of fruit juices and nectars is obtained by the physical 
removal of water from the fruit purée in an amount sufficient to increase the Brix  level to a value at least 50 % 
greater than the Brix value established for reconstituted juice from the same fruit, as indicated in Table 1.   
Concentrated fruit purée may have restored aromatic substances and volatile flavour components, all of which 
shall be obtained by suitable physical means, and all of which shall be recovered from the same kind of fruit  
4.2.6 Dehydrated/powdered fruit juice (fruit juice powder)  
Dehydrated/powdered fruit juice is the product obtained from fruit juice of one or more kinds by the physical 
removal of virtually all the water content.   
4 © UNBS 2018  – All rights reserved  
 Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition 
of sugars (5.1.2.1,syrups (5.1.2.2) and/or honey (5.1.2.3) , and/or sweeteners (US 45) to products described 
in 4.2.1, 4.2.2, 4.2.3, 4.2.4, 4.2.5 or to a mixture of those products.   
Aromatic substances, volatile flavour components, pulp and cells all of which shall be recovered from the 
same kind of fruit and be obtained by suitable  physical means may be added. That product moreover shall 
conform to the requirements defined for fruit nectars in Table 1.   
A mixed fruit nectar is obtained from two or more different kinds of fruit.  
NOTE 1  Introduction of aromas and flavours are allowe d to restore the level of aromatic substances and volatile flavour 
components in accordance with good manufacturing practices (GMP).  
NOTE 2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.   
5 Essential composition and quali ty factors  
5.1 Composition   
5.1.1 Basic Ingredients   
5.1.1.1 Directly expressed fruit juices  
The Brix level for directly expressed fruit juices shall be the Brix as expressed from the fruit and the soluble 
solids content of the single strength juice sh all not be modified, except by blendings with the juice of the same 
kind of fruit.   
5.1.1.2 Reconstituted juice and nectar  
5.1.2 Other permitted ingredients   
5.1.2.1 Sugars   
Sucrose, glucose (dextrose anhydrous) or fructose with less than 2 % moisture m ay be added only to 
products intended for sale to the consumer or for catering purposes.   
Both sugars and acidifying agents (listed in US 45) shall not be added to the same fruit juice  
 
Table 1─ Requirements for name and Brix content of common fruit juices and nectars  
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or purée content 
(% v/v)b) for fruit 
nectars  
Actinidia deliciosa (A. Chev.) C. 
F. Liang & A. R. Fergoson  Kiwi  ( * )b) ( * ) c) 
Anacardium occidentale L.  Cashewapple  11.5  25.0  
Ananas comosus (L.) Merrill 
Ananas sativis L. Schult. f.  Pineapple  10  40.0  
Annona muricata L.  Soursop  14.5  25.0  
Annona squamosa L  Sugar Apple  14.5  25.0  
Averrhoa carambola L.  Carambola / Starfruit  7.5  25.0  DUS  818: 2018  
© UNBS 2018  – All rights reserved  5 
 Carica papaya L.  Papaya  ( * ) b) 25.0  
Chrysophyllum cainito  Star Apple  ( * ) b) ( * ) c) 
Citrullus lanatus (Thunb.) 
Matsum. & Nakai var. Lanat us  Water Melon  8.0  40.0  
Citrus aurantifolia (Christm.) 
(swingle)  Lime  8.0c)
 According to the 
legislation of the 
importing country  
Citrus aurantium L.  Sour Orange  ( * )b)
 50.0  
Citrus limon (L.) Burm. f. Citrus 
limonum Rissa  Lemon  8.0c)
 Accord ing to the 
legislation of the 
importing country  
Citrus paradisi Macfad  Grapefruit  10.0c)
 50.0  
Citrus paradisi, Citrus grandis  Sweetie grapefruit  10.0  50.0  
Citrus reticulata Blanca  Mandarine/ Tangerine  11.8c)
 50.0  
Citrus sinensis (L.)  Orange   10.  50.0  
Cocos nucifera L.d) Coconut  5.0  25.0  
Cucumis melo L.  Melon  8.0  35.0  
Cucumis melo L subsp. melo 
var. inodorus H. Jacq .  Casaba Melon  7.5  25.0  
Cucumis melo L. subsp . melo 
var. inodorus H. Jacq  Honeydew Melon  10.0  25.0  
Cydonnia  oblonga Mill.  Quince  11.2  25.0  
Diospyros khaki Thunb .  Persimmon  ( * )b)
 40.0  
Empetrum nigrum L.  Crowberry  6.0  25.0  
Eribotrya japonesa  Loquat  ( * )b)
 ( * )c)
 
Eugenia syringe  Guavaberry Birchberry  ( * )b)
 ( * )c)
 
Eugenia uniflora Rich.  Suriname Cherry  6.0  25.0  
a)  
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisio ns of 
the Standard, except that the minimum Brix level of the reconstituted juice shall be the Bri x level as expressed from the fruit used to 
make the concentrate.  
b)  
No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)  
Acid corrected as d etermined by the method for total titratable acids in Clause 10 on Methods of Analysis.  
d) This product is ‘coconut water’ which is directly extracted from the coconut without expressing the coconut meat   
 
 
 
Botanical Name  Fruit’s Common Name  Minimum B rix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Ficus carica L.  Fig  18.0  25.0  
Fortunella Swingle sp.  Kumquat  ( * )b)
 ( * )c)
 
Fragaria x. ananassa 
Duchense (Fragaria chil oensis 
Duchesne x Fragaria virginiana 
Duchesne)  Strawberry  7.5  40.0  
Genipa americana  “Genipap”  17.0  25.0  
Hippophae elaeguacae  Sea Buckthorn  ( * )b
 25.0  
 Hipppohae rhamnoides L.  Buckthornberry = Sallow -
thornberry  6.0  25.0   
6 © UNBS 2018  – All rights reserved  
 Litchi chinensis  Sonn.  Litchi/Lychee  11.2  20.0  
Lycopersicum esculentum L.  Tomato  5.0  50.0  
Malpighia sp. (Moc. & Sesse)  Acerola (West Indian Cherry)  6.5  25.0  
Malus domestica Borkh.  Apple  10  50.0  
Malus prunifolia (Willd.) Borkh. 
Malus sylvestris Mill.  Crab Apple  15.4  25.0  
Mammea americana  Mammee Apple  ( * )b)
 ( * )c)
 
Mangifera indica L  Mango  13.5  25.0  
Morus sp.  Mulberry  ( * )b)
 30.0  
Musa species including M. 
acuminata and M. paradisiaca 
but excluding other plantains  Banana  12 25.0  
Passiflora edulis  Yellow Passion Fruit  ( * )b)
 ( * )c)
 
Pasiflora edulis Sims. f. edulus 
Passiflora edulis Sims. f. 
Flavicarpa O. Def.  Passion Fruit  12c)
 25.0  
Passiflora quadrangularis  Passion Fruit  ( * )b)
 ( * )c)
 
Phoenix dactylifera L.  Date  18.5  25.0  
Pouteria sapota  Sapote  ( * )b)
 ( * )c)
 
Prunus armeniaca L.  Apricot  11.5  40.0  
Prunus avium L.  Sweet Cherry  20.0  25.0  
Prunus cerasus L.  Sour Cherry  14.0  25.0  
Prunus cerasus L. cv. 
Stevnsbaer  Stonesbaer  17.0  25.0  
Prunus domestic a L. subsp. 
domestica  Plum  12.0  50.0  
Prunus domestica L. subsp. 
domestica  Prune  18.5  25.0  
Prunus domestica L. subsp. 
domestica  Quetsche  12.0  25.0  
a) 
If a juice is manufactured from a fruit not mentioned in the above list, it shall, neverthel ess, comply with all the provisions of the 
standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit u sed to 
make the concentrate.  
b)
No data currently available. The minimum Brix level of t he reconstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)
Acid corrected as determined by the method for total titratable acids in the Section on Methods of Analysis.  
d) This product is ‘coconut water’ whi ch is directly extracted from the coconut without expressing the coconut meat   
 
 
 
 
 
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Prunus persica (L.) Batsch var . 
nucipersica (Suckow) c. K. 
Schneid.  Nectarine  10.5  40.0  
Prunus persica (L.) Batsch var . 
persica  Peach  10.5  40.0  
Prunus spinosa L.  Sloe  6.0  25.0  
Psidium guajava L.  Guava  8.5  25.0  
Punica granatum L.  Pome granate  12.0  25.0  
Pyrus arbustifolia (L.) Per s.  Aronia/Chokeberry  ( * )b
 ( * )c
 DUS  818: 2018  
© UNBS 2018  – All rights reserved  7 
 Pyrus communis L.  Pear  12.0  40.0  
Ribes nigrum L.  Black Currant  11.0  30.0  
Ribes rubrum L.  Red Currant  10.0  30.0  
Ribes rubrum L.  White Currant  10.0  30.0  
Ribes uva -crispa  Red Gooseberry  ( * )b
 30.0  
Ribes uva -crispa L.  Goosberry  7.5  30.0  
Ribes uva -crispa L.  White Goosberry  ( * )b
 30.0  
Rosa canina L.  Cynorrhodon  ( * )b
 40.0  
Rosa sp. L.  Rosehip  9.0  40.0  
Rubus chamaemorus L.  Cloudberry  9.0  30.0  
Rubus chamaemorus L. Morus 
hybrid  Mulberry  ( * )b
 40.0  
Rubus fruitcosus L.  Blackberry  9.0  30.0  
Rubus hispidus (of North 
America) R. caesius (of Europe)  Dewberry  10.0  25.0  
Rubus idaeus L. Rubus 
strigosus Michx.  Red Raspberry  8.0  40.0  
Rubus loganobaccus L. H. 
Bailey  Loganberry  10.5  25.0  
Rubus occidentalis L.  Black Raspberry  11.1  25.0  
Rubus ursinus Cham. & Schltdl.  Boysenberry  10.0  25.0  
Rubus vitifolius x Rubus idaeus 
Rubus baileyanis  Youngberry  10.0  25.0  
Sambucus nigra L. Sambucus 
canadensis.  Elderberry  10.5  50.0  
Solanum quitoense Lam.  “Lulo”  ( * )b
 ( * )c
 
Sorbus aucuparia L.  Rowanberry  11.0  30.0  
Sorbus domestica  Sorb  ( * )b
 30.0  
Spondia lutea L.  “Cajá”  10.0  25.0  
Spondias tuberosa Arruda  ex 
Kost.  “Umbu”  9.0  25.0  
Syzygiun jambosa  Pome Apple  ( * )b
 ( * )c
 
Tamarindus indica  Tamarind (Indian date)  13.0  Adequate content to 
reach a minimum 
acidity of 0.5  
a  
If a juice is manufactured from a fruit not mentioned in the above list, it  shall, nevertheless, comply with all the provisions of 
the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fru it used to 
make the concentrate.  
b  
No data currently available. The minim um Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c  
Acid corrected as determined by the method for total titratable acids in the Section on Methods of Analysis.  
d       This produc t is ‘coconut water’ which is directly extracted from the coconut without expressing the coconut meat   
 
 
 
 
 
 
  
8 © UNBS 2018  – All rights reserved  
 Botanical Name  Fruit’s Common Name  Minimum Brix Level for 
Reconstituted Fruit Juices and 
Reconstituted Purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Theobroma cacao L.  Cocoa pulp  14.0  50.0  
Theobroma grandiflorum L.  “Cupuaçu”  9.0  35.0  
Vaccinium macrocarpon Aiton 
Vaccinium oxycoccos L.  Cranberry  7.5  30.0  
Vaccinium myrtillus L. 
Vaccinium corymbosum L. 
Vaccinium a ngustifolium  Bilberry/Blueberry  10.0  40.0  
Vaccinium vitis -idaea L.  Lingonberry  10.0  25.0  
Vitis Vinifera L. or hybrids 
thereof Vitis Labrusca or hybrids 
thereof  Grape  16.0  50.0  
 Other : High acidity   Adequate content to 
reach a minimum 
acidit y of 0.5  
 Other : High pulp content, or 
Strong flavour   25.0  
 Other : Low acidity, Low pulp 
content, or Low/medium 
flavour   50.0  
a)  
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the p rovisions of 
the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fru it used to 
make the concentrate.  
b)  
No data currently available. The minimum Brix level of the reconstituted juice s hall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)  
Acid corrected as determined by the method for total titratable acids in Clause 10 on Methods of Analysis.  
d)  This product is ‘coconut water’ which is directly extracte d from the coconut without expressing the coconut meat   
 
 
 
5.1.2.2 Syrups  
Syrups, liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar, isoglucose 
and high fructose syrup may be added only to fruit juice from conc entrate (4.2.1), concentrated fruit juices 
(4.2.2), concentrated fruit purée (4.2.5) and fruit nectars (4.2.6).   
Both syrups and acidifying agents (listed in US 45) shall not be added to the same fruit juice.  
5.1.2.3 Honey   
Sugars derived from fruits an d/or honey may be added only to fruit nectars (4.2.6).   
5.1.2.4 Lemon and lime juice  
Lemon (Citrus limon (L.) Burm. f. Citrus limonum Rissa) juice or lime (Citrus aurantifolia (Christm.)) juice, or 
both, may be added to fruit juice up to 3 g/L anhydrous citric acid equivalent for acidification purposes to 
unsweetened juices as defined in 4.2.1, 4.2.2, 4.2.3, 4.2.4 and 4.2.5.   
Lemon juice or limejuice, or both, may be added up to 5 g/L anhydrous citric acid equivalent to fruit nectars as 
defined in 4.2.6.    
5.1.2.5 Citrus reticulata juice  
The juice from Citrus reticulata and/or hybrids with reticulata may be added to orange juice in an amount not 
to exceed 10 % of soluble solids of the reticulata to the total of soluble solids of orange juice.  DUS  818: 2018  
© UNBS 2018  – All rights reserved  9 
 5.1.2.6  Salt and spices and aromatic herbs  
Salt and spices and aromatic herbs (and their natural extracts) may be added to tomato juice.  
5.1.2.7  Nutrients  
For the purposes of product fortification, essential nutrients such as vitamins and minerals may be added to 
fruit juice (4.2.1).  Such additions shall comply with national legislation  established for this purpose.  
NOTE  Any optional ingredients added are subject to ingredient labelling requirements (see Clause 9).  
5.2 Quality criteria  
The fruit juices and fruit ne ctars shall have the characteristic colour, aroma and flavour of juice from the same 
kind of fruit from which it is made.  
The fruit juices and fruit nectars shall conform to the requirements in Table 2.  
Table 2 — Requirements for fruits juices and nectars  
 
 
 
 
5.3 Verification of composition, quality and authenticity  
Fruit juices and nectars shall be subject to testing for authenticity, composition, and quality where applicable 
and where required.  
The verification of a sample’s authenticity/quality may be assessed by comparison of data for the sample, 
generated using approp riate methods included in the Standard, with that produced for fruit of the same type 
and from the same region, allowing for natural variations, seasonal changes and for variations occurring due 
to processing.  
6 Food additives  and processing aids  
Food add itives listed in Tables 1 and 2 of the US 45 in f ood categories 14.1.2.1 (Fruit juice), 14.1.2.3 
(Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in 
foods subject to this standard.  
Food proce ssing aids listed in Table 3 may be used in the processing of products subject to this standard.  
Table3 ─ Maximum level of use of food processing aids in line with good manufacturing practices  
Function  Substance  
Antifoaming Agent  Polydimethylsiloxanea) 
Clarifying Agents  Adsorbent clays (bleaching, natural or activated earths)  
Adsorbent resins  
Activated carbon (only from plants)  
Bentonite  Characteristic  Requirement  Method of test  
Ethanol content, mg/kg, max.  3 US ISO 2448  
Acid insoluble ash, mg/kg, max.  20 US ISO 763  
Brix, minimum  See Table 1  US ISO 2172  
US ISO 2173   
10 © UNBS 2018  – All rights reserved  
 Calcium hydroxideb) 
Cellulose  
Chitosan  
Colloidal silica  
Diatomaceous earth  
Gelatin (from s kin collagen)  
Ion exchange resins (cation and anion)  
Filtration Aids  Isinglassc) 
Flocculating Agents  Kaolin  
Perlite  
Polyvinylpolypyrrolidone  
Potassium casseinatec)
 
Potassium tartrateb)
 
Precipitated calcium carbonateb)
 
Rice hulls  
Silicasol  
Sodium caseinatec)
 
Sulphur dioxideb), d)
 
Tannin  
Enzyme preparationse Pectinases (for breakdown of pectin),  
Proteinases (for breakdown of proteins),  
Amylases (for breakdown of starch) and  
Cellulases (limited use to facilitate disruption of cell walls).  
Packing gasf Nitrogen  
Carbon dioxide  
a) 10 mg/L is the maximum residue limit of the compound allowed in the final product.  
b)  
Only in grape juice  
c)  
Use of these processing aids should take into account their allergenic potential. If there is any carry over of these 
processing aids into finished product, they are subject to ingredient declaration in accordance with US 7.  
d)  
10 mg/L maximum limit (as residual SO
2) when determined in accordance with US ISO 5522 and US ISO 5523  
e) Enzym e preparations may be used as processing aids provided these preparations do not result in a total liquefaction and 
do not substantially affect the cellulose content of the processed fruit.  
f) May also be used for example , for preservation  
 
7 Contaminant s  
7.1 Pesticide residues   
The products covered by the provisions of this standard shall conform to those maximum residue limits for 
pesticides established by the Codex Alimentarius Commission for these products.   DUS  818: 2018  
© UNBS 2018  – All rights reserved  11 
 7.2 Other contaminants   
The products co vered by the provisions of this standard shall conform to those maximum levels for 
contaminants and toxins in US 738.  
8 Hygiene  
8.1 The products covered by the provisions of this Standard shall be prepared and handled in accordance 
with US EAS 39  and othe r relevant Codes of Hygienic Practice and Codes of Practice.  
8.2 The products shall conform to microbiological criteria in Table 4.  
8.1 The products covered by the provisions of this Standard shall be prepared and handled in accordance 
with US 28 and other  relevant Codes of Hygienic Practice and Codes of Practice.  
8.2 The products shall conform to microbiological criteria in Table 4.  
Table 4 ─ Microbiological limits in fruit juices and nectars  
Microorganism  Limit  Method of test  
Total plate count, (cfu/g), maximum  1000  US ISO 4833 - 2 
Eschericia coli , (cfu/g), maximum  Not detected  US ISO 7251  
Yeasts and moulds, (cfu/g), maximum  30 US ISO 21527 -1 
8 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 o therwise affect its technological, nutritional or sensory quality.  
9 Labelling  
9.1 General labeling requirements  
The products covered by the provisions of this Standard shall be labelled in accordance with US 38  
9.2 Containers destined for the final consum er  
9.2.1  Name of the product  
9.2.1.1  General  
The name of the product shall bear the name of the fruit used as defined in 4.1.  
The fruit name shall be filled in the blank of the product name mentioned under this clause. These names may 
only be used if th e product conforms to the definition in 4.1 or which otherwise conform to this standard.  
9.2.1.2  Fruit Juice (4.2.1)  
The name of the product shall be “_____ juice” or “juice of _____”.   
12 © UNBS 2018  – All rights reserved  
 9.2.1.3  Concentrated fruit juice (4.2.2)  
The name of the product sh all be “concentrated ____ juice” or “____ juice concentrate”.  
9.2.1.4  Water extracted fruit juice (4.2.3)  
The name of the product shall be “water extracted_____ juice” or “water extracted juice of _____”.  
9.2.1.5  Fruit Purée (4.2.4)  
The name of the pro duct shall be “______ purée” or “Purée of _______”.   
9.2.1.6  Concentrated Fruit Purée (4.2.5)  
The name of the product shall be “concentrated ______ purée” or “ ______ purée concentrated”.  
9.2.1.7  Fruit Nectars (4.2.6)  
The name of the product shall be “_ ___ nectar” or “nectar of ____”.  
9.2.1.8  Fruit juice blend  
In the case of fruit juice products (4.1) manufactured from two or more fruits, the product name shall include 
the names of the fruit juices comprising the mixture in descending order of proporti on by weight (m/m) or the 
words "fruit juice blend", " a fruit juice mixture", "mixed fruit juice" or other similar wording.  
9.2.1.9  Products from concentrate  
For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains or is prep ared from 
concentrated juice and water or the product is prepared from juice from concentrate and directly expressed 
juice or nectar, the words “from concentrate” or “reconstituted” shall be entered in conjunction with or close to 
the product name, standin g out well from any background, in clearly visible characters, not less than half the 
height of the letters in the name of the juice.  
9.2.2  Additional requirements  
9.2.2.1  Products prepared by physically removing water from the fruit juice  
For fruit juic es, fruit nectars, fruit purée and mixed fruit juices/nectars/purées, if the product is prepared by 
physically removing water from the fruit juice in an amount sufficient to increase the Brix level to a value at 
least 50% greater than the Brix value establ ished for reconstituted juice from the same fruit, as indicated in 
Table 1, it shall be labelled “concentrated”.  
9.2.2. 2 Products one or more of the optional sugar or syrup ingredients are added  
For products defined in 4.2.1 to 4.2.5, where one or more of  the optional sugar or syrup ingredients as are 
added, the product name shall include the statement called “sugar(s) added” after the fruit juice or mixed fruit 
juice’s name.  
When food additive sweeteners are employed as substitutes for sugars in fruit ne ctars and mixed fruit nectars, 
the statement, “with sweetener(s),” shall be included in conjunction with or in close proximity to the product 
name.  DUS  818: 2018  
© UNBS 2018  – All rights reserved  13 
 9.2.2.3  Products  to be reconstituted before consumption  
Where concentrated fruit juice, concentrated fruit p urée, concentrated fruit nectar or mixed concentrated fruit 
juice/nectar/purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit nectar or mixed fruit 
juices/nectars/purées, the label shall bear appropriate directions for reconst itution on a volume/volume basis 
with water to the applicable Brix value in the Table 1 for reconstituted juice.  
9.2.2.4  Varietal denominations  
Distinct varietal denominations may be used in conjunction with the common fruit names on the label where 
such u se is not misleading.  
9.2.2.5  Juice content declaration  
Fruit nectars and mixed fruit nectars shall be conspicuously labelled with a declaration of “juice content __%” 
with the blank being filled with the percentage of purée and/or fruit juice computed on a volume/volume basis.  
The words “juice content __%” shall appear in close proximity to the name of the product in clearly visible 
characters, not less than half the height of the letters in the name of the juice.  
9.2.2.6  Nutrition declaration  
Any added es sential nutrients declaration shall be labelled in accordance with US EAS 803, US EAS 804, US 
EAS 805, . 
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a 
“Vitamin C” claim.  
For fruit nectars in whic h a food additive sweetener has been added in order to replace wholly or in part the 
added sugars or other sugars or syrups, including honey and/or sugars derived from fruits any nutrient content 
claims related to the reduction in sugars sh all conform to US EAS 803, US EAS 804 and US EAS 805,. . 
9.2.2.7  Pictorial representation s  
A pictorial representation of fruit(s) on the label shall not mislead the consumer with respect to the fruit so 
illustrated.  
9.2.2 .9 Products containing added carbon dioxide  
Where the product contains added carbon dioxide the term “carbonated” or “sparkling” shall appear on the 
label near the name of the product.  
9.2.2 .10 Tomato juice containing spices and/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs i n accordance with Section 5.1.2.6 the term 
“spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
9.2.2 .11 Juice containing added pulp, cells, aromatic substances or volatile flavour components  
Pulp and cells added to juice over that normally contained in the juice shall be declared in the list of 
ingredients.  
Aromatic substances, volatile flavour components, pulp and cells added to nectar over that normally contained 
in the juice shall be declared in th e list of ingredients.   
14 © UNBS 2018  – All rights reserved  
 9.3 Non-retail containers  
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, net conte nts and the name 
and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear 
on the container, except that for tankers the information may appear exclusively in the accompanying 
documents.  
However, lot i dentification, 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.  For non-retail  containers, the infor mation required 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 or packer shall appear on the container.  
10 Methods of sampling  
The fruit nectar and concentrate shall b e sampled in accordance to US ISO 874 
 DUS  818: 2018  
© UNBS 2018  – All rights reserved  15 
 Bibliography  
[1] [1] US 19 CS 139:1993 Standard specification for concentrated pineapple juice with preservatives for 
manufacturing  
[2] US 23 CS 47:1993 Standard specification for lemon jui ce preserved exclusively by physical means  
[3] US 25 CS 85 Standard specification for pineapple juice preserved exclusively by physical means  
[4] US 26 CS 138:1993 Standard specification for pineapple juice concentrate (preserved exclusively by 
physical means  
[5] US 5 6:2000 Standard specification for orange juice preserved exclusively by physical means  
[6] US 58:2000 Standard specification for black currant juice (preserved exclusively by physical means)  
[7] US 59:2000 Standard specification for black currant concentrate (pres erved exclusively by physical 
means)  
[8] US 62 -1:1999 Specification for fruit drinks - Part 1: Fruit juice drinks  
[9] US 62 -2:1999 Standard specification for fruit drinks - Part 2: Comminuted fruit drinks   
[10] US EAS 66 -2:2000 Tomato products - Specification - Part 2: Tomato juice  
US EAS 66 -3: 2000 Tomato products - Specification - Part 3: Tomato concentrates (puree and pasteUS nnnn -n: yyyy  
© UNBS 2018 – All rights reserved  17 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Burea u 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 sch eme operated by 
the Uganda National Bureau of Standards and in 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 un der a system of supervision, control and testing in accordance 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 Director, Uganda 
National Bureau of Standards.  
 
 US nnnn -n: yyyy    
 
ICS nn.nnn.nn  
Price based on nn pages  
© UNBS yyyy– All rights reserved