KENYA STANDARD   DKS 224: 2016  
ICS 67.160  
  
 
 
 
 
 
 
 
 
 
 
 
Fruit Drinks  and Squashes — 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law  
 DKS 224: 2016   ©KEBS  
 
2 TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on t he Technical Committee:  
 
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co ltd  
Kevian Kenya Ltd  
Government chemist  
Consumer Information Network  
Premier Foods Ltd.  
Pest control products board  
Kenya Industrial Research and Development Institute  
Ministry of Health - Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Laboratory services  
Coca -Cola East Africa Ltd  
Del Mon te Kenya Ltd  
Agri Pro -pak Ltd  
Kenya Fruit Processors Ltd  
Horticultural Crops Directorate  
Sky foods ltd  
Njoro Canning Factory  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya S tandards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
© Kenya Bureau of Standards, 2011  
 
Copyright. Users are reminded that by virtue of Se ction 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyright 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retr ieval system in any form or transmitted by any means without prior permission in writing 
from the Managing Direct  
 
 
 
 
 
 
 
 KENYA STANDARD  DKS 224: 2016  
ICS 67.160  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
Fruit Drinks  and squashes  — Specification  
 
 
 
 
 
 
                                                                                                                                       Second edition  
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head  Office:  P.O. Box 54974 Nairobi Tel.:(+254  02) 502210 -19, 502543/45. Fax: (+254  02)  503293  
E-Mail: info@kebs.org,  Web:http://www. kebs.org   
 
Coast Regional Office    Western Kenya Regional Office        Rift Valley Regional Office  
P.O. Box 99376 Mombasa    P.O. Box 2949 Kisumu         P.O. Box 8111 Eldoret  
Tel.: (+254  011) 229563, 230939/40  Tel.: (+254  035) 23549, 22396         Tel.: ( +254 0321) 33151 & 
63377  
Fax: (+254  011)  229448    Fax: (+254  035)  21814           Fax: (+254  0321)  33150  
 
  
2 P R E F A C E  
 
This Kenya Standard was developed by the Technical Committee on Processed Fruits and Vegetables 
under the guidance of the Standa rds Projects Committee, and it is in accordance with the procedures of the 
Kenya Bureau of Standards.  
 
The standard stipulates the essential compositional, quality, microbiological, contaminants and labelling 
requirements  for fruit Squashes , fruit drinks and all other products relating and similar to fruit drinks  as 
defined in  this standard.  
 
In the preparation of this standard useful information was derived from members of the technical committee, 
and local manufacturers   
3  
 
KENYA STANDARD  
 
FRUIT  DRINKS AND SQUASHES - SPECIFICATION  
 
 
 
 
 
 
1.  SCOPE  
 
This Kenya Standard specifies requirements  and methods of sampling and test  for fruit drinks , fruit 
squashes , blended fruit drinks  and squashes, fruit cordial, fruit crush and fruit syrup  intended for direct 
huma n consumption either as ready to drink or dillutables   
This standard does not apply to:  
Fruit juices and nectars  
Vegetable juices and nectars  
Herbal juices  
Fruit and herbal infusions  
Fruit flavoured drinks  
Dairy based fruit Drinks   
Carbonated soft Drinks  
Fluid milk and dairy products such as skim milk, yoghurt, milk powders, etc  
Drink  based wholly on pure tea, coffee, mate, cocoa, sassafras, bark, bu ds, leaves and similar plant materials.  
 
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.  
KS EAS 38, labeling of prepackaged food s 
KS EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
KS EAS 12, Drinking (Potable) water - Specification  
KS EAS 803: 2013. Nutrition labeling – Requirements  
KS EAS 804:2013 Claims on foods – Requirements  
KS EAS 805: 2013 Us e of Nutrition and health claims  
KS CAC RCP 3 ; recommended international code of hygienic practice for dried fruits  
Codex Stan 195, General Standard for Food Additives  
Codex Stan 193, General Standard for contaminants  
KS 38,  Plantati on (mill) white sugar  — Specification  
KS 05 -344, Specification for honey.  
KS EAS 5, Refined white sugar — Specification  
KS EAS 217 -2, Methods for the microbiological examination of foods - Part 2: General Guidance for the 
Enumeration of Micro -Organisms -Colony Count Technique at 30°C  
KS EAS 217 -8, Methods for microbiological examination of foods -Part 8: Enumeration of yeasts and moulds  
KS ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for the detection and 
enumeration of presum ptive Escherichia coli - Most probable number technique  
KS ISO 763, Fruits and vegetable products - Determination of ash insoluble in hydrochloric acid  
KS ISO 2448, Fruit and vegetable products - Determination of ethanol content  
KS ISO 2172, Eruit juice - Determination of soluble solids content - Pyknometric method  
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric method  
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur dioxide c ontent  
 
3. Terms and definitions  
For the purposes of this standard the following terms and definitions shall apply.  
3.1  
4 Authenticity  
Maintenance of the product's essential physical, chemical, organoleptic, and nutritional characteristics of the 
fruit(s) fr om which it is derived  
3.2 
Brix 
Means the percentage (m/m) of total dissolved solids  content  of the juice as determined either : 
Directly by means of a suitable hydrometer calibrated and standardized at 20Oc (no correction of acids) or  
Indirectly by means o f a refractometer calibrated at 20o con the international sucrose scales (plus  correction 
for acids calculated as anhydrous citric Acid or the dominant acid of the fruit type concerned  
3.3 
Brix acid ratio  
Means the ratio of the corrected Brix to the perce ntage (m/m) of acid calculated as anhydrous acid or the 
dominant acid of the fruit type  
 
3.4 
Dilutables:  
Includes squashes , cordials  and other concentrates that require dilution to taste by consumers  
3.5 
Fruit Cordial  
Means  a syrup concentrated drink whic h has to be diluted to a minimum ration of one to three, to produce a 
suitable drink after dilution.  The product  is obtained by blending clarified fruit juice with nutritive sweeteners & 
water , with or without salt and peel oil and any other ingredients su itable to the product . 
3.6 
fruit drink  
Means a substance which is intended to be used as a drink, whether with or without addition of any other 
substances and which is partially prepared from fruit or which in appearance, flavor and taste resembles 
juice d erived from fruit  with not l ess than 10 % of soluble solids . The Unfermented product, intended for 
direct consumption, obtained by blending the fruit juice (concentrated or unconcentrated) and/or the edible 
parts of sound, ripe fruit, with water and natura l sweeteners and preserved by suitable preservative means.  
 
3.7 
Fruit  pulp  
Means  any unfermented pulpy fruit juice product obtained by physical or mechanical methods without the 
removal of seeds by screening, and preserved in a permitted manner  
3.8 
Fruit  puree   
means any unfermented pulpy fruit juice product obtained by finely comminuting and sieving only the edible 
portion of fruit or the fruit as a whole after removal of the rind and seeds or pits or pips, and preserved in a 
permitted manner   
5 3.9 
Blended f ruit drink  
Fruit drink obtained by mixing  two or more fruit juice  pulp and purées from different kinds of fruit species  
3.10  
Fruit squash  
Means cordial , containing after dilution in a minimum of one to three, at  least 6% (v/v) fruit juice at standard 
strength. It is usually fruit -flavoured, made from fruit juice, water, and diluted sugar syrup.  Squashes may 
also contain food colouring and additional flavouring.  
3. 11 
Ready -to-drink  
Means that the fruit drink is of a single strength or that the fruit drink  which had been concentrated into a 
solid or liquid form, has been reconstituted or diluted according to the instructions on the container  
3.12  
Standardized  strength or single fruit juice  
Means the strength of natural juice puree or pulp calculated  on deg ree brix, as the case may be (see Table  1 
below)  
 
 
4. Product  Description  
 
The products  shall be s oft drinks  beverage intended  for human  consumption w h i c h  
contains , fruit juice, fruit pulp or other  edible parts  of the fruits .   It may be made  from a 
‘single or a mixture  of two or more  fruits. It  may be  sweetened  with  nutritive  and/or  
non-nutritive   (intense)  sweeteners  and water,   with  or without  salt and peel oil, without 
added  carbon  dioxide and  other  permitted  food additives .   These  beverages   may be 
clear,  cloudy,  or may contain  particulate  matter (for  example,  fruit pieces,  crushed  pips,  
seeds  and/or  peel of the fruit) and may have restored aromatic substances and volatile 
flavour components, all of which shall be obtained by suitable phys ical means, and all of 
which shall be recovered from the same kind of fruit.  
The product shall  be prepared by suitable processes, which maintain the essential physical, 
chemical, organoleptical and nutritional characteristics of the juices of the fruit fro m which it 
is derived  
 
The water used shall comply with KS EAS 12, Potable water - specification  
 
 
5. Essential composition and quality factors  
 
5.1         Essential composition Requirements  
 
  
Table 1: Requirements for Fruit drinks and squashes  
 
 
 
Name of  the products  Min (%) of fruit juice/  
puree in the final 
product  Total Soluble  
Solids (brix) Min (%)  Acidity expressed as  
Citric Acid Max (%)  
Fruit Squash  25 (in the undiluted form)  40 3.5 
Fruit drink  10(in the ready to drink 10 4.5  
6 form)  
Fruit Crush  25 55 3.5 
Fruit Syrup  25 65 3.5 
Fruit Cordial  25 30 3.5 
 
Note:   Blended fruit drink  (in the ready to drink form)  and Blended fruit squash  (undiluted form)  shall comply  
with the  requirements  for fruit squash and drink  in table 1  
Any syrup containing a min imum of 10 percent of dry fruits shall also qualify to be called as fruits syrups.  
 
The fruit content (or the equivalent derived from concentrated fruit) in the product shall not be less than 10% 
(M/M).  
 
5.1.1 Ethanol content shall not exceed 0.03% in the final product.  
 
5.2.            Permitted ingredients  
  
5.2.1. Sweetening  Agents  
Sucrose, glucose (dextrose anhydrous) or fructose , natural sweeteners  exceeding 5% (m/m ), non-nutritive 
sweeteners  and h oney with less than 2 % moisture may be added.  
 
The qua lity of honey used shall comply with KS 344, Specification for honey.   
Note: only permitted natural swee teners not exceeding 10%  (m/m ) in case of grape juice and 15% (m/m) in 
case  of lemon juice  shall be permitted  
 
5.2.3. Syrups  
Syrups (as defined in the S tandard for Sugars), 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 
concentrate  
5.2.4. Lemon and lime juice  
Lemon juice or lime juice, o r both, may be added for acidification purposes for juice drinks  
 
4.2.5. Citrus reticulata juice  
The juice from Citrus reticulata and/or hybrids with reticulata may be added to orange juice  drink  in an 
amount not to exceed 10 % of soluble solids of the reticulata to the total of soluble solids of orange juice.  
 
Natural citrus oil and natural citrus essence may be added to orange  and lemon juice drinks; and  shall 
contain not more than 0.03% recoverable oil  
 
5.2.6. Salt and spices and aromatic herbs  
Salt and spices and aromatic herbs (and their natural extracts) may be added.  
 
5.2.7 Nutrients  
 
For the purpose of product fortification, essential nutrients such as vitamins and minerals may be added to 
products in table 1 . Such additions shall comply with nationa l legislation established for this purpose.  
 
NOTE : any optional ingredients added are subject to ingredient labelling requirements (see Clause 10)  
 
 
6.3             Quality criteria  
 
a) Shall contain no additives except those stipulated in Table 3 and those  prescribed in Codex STAN 
192 
b) Shall be prepared by suitable process which maintain th e essential physical, chemical, 
organoleptical and nutritional characteristics of the juices of the fruit from which it is derived  
c) The fruit drinks and squashes shall have  the essential physical, chemical,  nutritional  characteristics , 
colour , aroma and flavour of juice from the same kind of fruit from which it is made.   
7 d) The product shall be free from seeds, bits of seed or bits of peel  
e) Shall be free from deterioration or sp oilage  
f) The product shall be clean and free from foreign matter  
g) The fruit drinks and squashes shall conform to the requirements in Table 1.  
 
 
 
6.4   Verification of composition, quality and authenticity  
 
The product covered by this standard  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 appropriate methods included in the Standa rd, 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.  
 
 
 
7. Food additives and processing aids  
 
In addition to the food additive in tabl e 3 below;  Food additives  established  by the Codex Alimentarius 
Commission for these products in Codex Stan 19 2, General Standard for Food Additives  may be used  
 
 
Table 2: Food Additives  
 
Food Additive  Maximum Level mg/kg  
 
                                                            Fruit drink  
 
PHOSPHATES  
 1000 mg/kg  
SODIUM ASCORBATE  
 GMP  
SORBATES  
 1000 mg/kg  
SULFITES  
 50 mg/kg  
TARTRATES  
 4000 mg/kg  
ASCORBIC ACID, L - 
 GMP  
BENZOATES  
 1000 mg/kg  
CARBON DIOXIDE  
 GMP  
CALCIUM ASCORBATE  
 GMP  
CITRIC A CID 
 3000 mg/kg  
MALIC ACID, DL - 
 GMP  
PECTINS  GMP  
SODIUM ASCORBATE  
 GMP  
 
  
8  
Table 3 - Maximum level of use of food processing aids in line with good manufacturing 
practices  
Food processing aids listed in Table 4 below may be used in the processing of pro ducts subject to this 
standard.  
 
5. PROCESSING AIDS – Maximum Level of Use in line with Good Manufacturing Practices  
 
Function  Substance  
Antifoaming Agent  Polydimethylsiloxane5  
Clarifying Agents  
Filtration Aids  
Flocculating Agents  Adsorbent clays ( bleaching, natural 
or activated earths)  
Adsorbent resins  
Activated carbon 
(only from 
plants)  
Bentonite  
Calcium 
hydroxide6  
Cellulose  
Chitosan  
Colloidal silica  
Diatomaceous 
earth  
Gelatin (from 
skin collagen)  
Ion exchange 
resins ( cation 
and anion)  
Isinglass7  
Kaolin  
Perlite  
Polyvinylpolypyrr
olidone  
Potassium 
casseinate7
 
Potassium 
tartrate6
 
Precipitated 
calcium 
carbonate6
 
Rice hulls  
Silicasol  
Sodium 
caseinate7
 
Sulphur dioxide6, 
8
 
Tannin  
5 
10 mg/l is th e maximum residue limit of the compound allowed in the final product.   
9 6 
Only in grape juice.  
7 
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, th ey are subject to ingredient declaration in accordance with Sections 
4.2.1.4 and 4.2.4 of the of KS EAS 38; General Standard for the Labelling of Prepackaged Foods .  
8 
10 mg/l (as residual SO
2)  
 
 
8. Contaminants  
 
8.1 Pesticide residues  
 
 
In addition to the maximum limits in table 4 below; the products covered by the provisions of this standard 
shall conform to those maximum limits for pesticides established by the Codex Alimentarius Commission for 
these products in codex Stan 193;  
 
 
TABLE 4 - Pesticide Res idues  
 
 
Fruit Juice  Pesticide  MRL (mg/kg)  
Citrus fruit juices  
Pear Juice  
Citrus pulp, dry  
Orange juice  
 56-2-phenylphenol  10 mg/kg  
20 mg/kg  
60 mg/kg  
0.5 mg/kg  
 
Orange Juice  
Apple juice  
Grape juice  Propargite propargate - (113)  0.3 mg/kg  
0.2 mg/kg  
1 mg/kg  
Tomato Juice  Carbaryl - (8) 
Malathion - (44) 
Piperonyl butoxide - (62) 3 mg/kg  
0.01 mg/kg  
0.3mg/kg  
Apple juice  Diphenylamine - (30) 0.5 mg/kg  
Grape Juice  Clothianidin - (238)  0.2 mg /kg  
Citrus juices  Piperonyl butoxide - (62 0.05 mg/kg  
 
Where other crop protect ion products have been used and no codex MRL exists, acceptable levels of 
residues of such substances shall be at the LOD of 0.01 mg/kg  
 
 
 
8.2 Heavy Metal Contaminants  
The products covered by the provisions of this standard shall conform to those maximum l imits for Heavy 
metals contaminants established by the Codex Alimentarius Commission for these products in table 5 below  
 
 
TABLE 5 - Heavy Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of 
Analysis  
Arsenic  (As) 0.2 mg/kg   
 
Lead   (Pb) 0.3 mg/kg   
Coppe r   (Cu) 5.0 mg/kg   
Zinc  (Zn) 5.0 mg/kg   
Iron   (Fe) 15 mg/kg   
Tin  (Sn) 200 mg/kg   
Mercury            (Hg)  0.01   
10 Cadmium           (cd)  0.05 mg/kg   
Sum of copper, zinc and iron  20.0 ppm   
 
 
 
 
8.3 Other contaminants  
 
 
The products covered by the pro visions of this standard shall conform to those maximum levels for 
contaminants established by the Codex Alimentarius Commission for these products  
 
 
9. Hygiene  
 
 
9.1 The products covered by the provisions of this Standard shall be prepared and handled in accordance 
with Code of Hygienic practice in food and drink industry, Recommended International Code of Practice – 
General Principles of Food Hygiene (CAC/RCP 1 -1969), and other relevant Codex texts such as Codes of 
Hygienic Practice and Codes of Practice.  
 
9.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS  KS 2455; Food  
Safety -general standard   
 
 
Table 6 - Microbiological limits for fruit drinks and squashes  
 
Microorganism  Limit (CFU/G)  Method of Test  
Total Pla te Count (cfu/g), max  50 KS ISO 4833  
coliforms  count  per 100 ml  
 Not Detected  KS ISO 4831 or KS ISO 4832  
Escherichia coli per 25g, (cfu/g), 
maxi  Not Detected  KS ISO 7251  
Yeasts and Moulds (cfu/g), max  10 KS ISO 7954  
Staphyloccocus .aureas per 25g  Not detected  KS ISO 6888 -1 
Clostridium botulinum per 25g   Not Detected  KS ISO 4833  
Shigella per 25g  Not Detected  KS ISO 4833  
Salmonella per 25g  Not detected  KS ISO 6579  
Vibro cholera  per 25g  Not detected   
 
 
 
10. Packaging  and Labelling  
 
10.1 Packaging   
The products covered by the provisions of this standard shall be packaged in  suitable, sound and clean  food 
grade packaging material to protect the product from contamination. The packaging materials and process 
shall not contaminate the product or otherwise  affect its technological, nutritional or sensory quality.  
        
 
10.2  Labelling  
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods; KS EAS 38, 
the following specific provisions apply:  
 
10.2.1 Name of the produ ct 
 
The name of the product shall be the name of the fruit used as defined in Section 4.2. The fruit name shall 
be filled in the blank of the product name mentioned under this Section. These names may only be used if 
the product conforms to the definition in Section 4.2. Or which otherwise conform to this Standard.   
11 10.2.2 Fruit drink and fruit drink blends defined under Section 3  
a. for fruit drink, the name of the product shall be “____ fruit drink” or “____ and____ fruit drink”, where 
a blend of fruits is used;  
b. The ‘word blend’ can be substituted by ; the words ‘pu nch’ or fruit punch’ if the fruit drink from more 
than two species is contained in the blend  
c. the words ‘cocktail’ or fruit cocktail, in the case of a fruit drink from one fruit species, flavouring 
matter, spices and herbs are added and in the case of a blend of more than one fruit species, the 
product, complies with the requirements for blended fruit drink  
d. A blend of fruit species belonging to the same genus may be identified by only that genus prov ided 
that a complete ingredients list appears on the label.  
10.2.1.3 In the case of fruit drink products (as defined in Section 4.2) manufactured from two or more fruits, 
the product name shall include the names of the fruit drinks comprising the mixture i n descending order of 
proportion by weight (m/m) or the words "fruit drink blend", " a fruit drink mixture", "mixed fruit drink" or other 
similar wording.  
Note: in the case of fruit squash, the word ‘drink’ shall be substituted with the word “Squash’  
 
10.2.2 Additional Requirements  
The following additional specific provisions apply:  
10.2.1 Varietal denomination  - Distinct varietal denominations may be used in conjunction with the 
common fruit names on the label where such use is not misleading.  
10.2.2 Juice content declaration -  Fruit drinks ,squashes and blended fruit drinks  must 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 bas is. The words “juice content __%” 
shall appear in close proximity or in conjunction to the name of  the juice.  
10.2.2.3 Ingredient declaration  - An ingredient declaration of “ascorbic acid” when used as an 
antioxidant does not, by itself, constitute a “Vit amin C” claim.  
10.2.2.4 Nutrition declaration  - Any added essential nutrients declaration should be labelled in 
accordance with the Nutrition labeling – Requirements  (KS EAS 503), Claims on foods – Requirements  
 (KS EAS 504) and the KS EAS  805: 2013 Use o f Nutrition and health claims  
 
 
10.2.2.5 Pictorial representations - A pictorial representation of fruit(s) on the label should not mislead 
the consumer with respect to the fruit so illustrated.  
 
 
10.2.3     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 contents and the 
name and address of the manufacturer, packer, distributor or imp orter, 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 identification, and the name and address of the manufacturer, packer, distribu tor 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 information required shall be given either on the 
container or in accompanying docu ments, except that the name of the product, lot identification, and the 
name and address of the manufacturer or packer shall appear on the container.  
 
 
10.2.4 List of Ingredients — a complete list of ingredients including added syrup shall be declared on t he 
label in descending order of proportion ;  
12  
i) In the case of blends; List  of the names of the various fruit species used in the blend in descending  order 
of the percentage of juice (v/v) of standard strength used in the blend followed by the words ‘drink  blend’  
If the blend is made of up of three or more fruit species, only the two main fruit species may be named; 
provided further that the words and other fruits shall appear in close proximity or in conjunction to the name 
of the drink.  
ii) In the case of fruit drink blends, the words ‘fruit drink blend’ can be used provided that the word ‘fruit’ may  
be substituted by the name of a specific fruit if (i) in the case of the flavoured in gredients used in the blends, 
the blend has the characteristic appearan ce, flavor  and taste of  the specific ingredient and not less than 10% 
(v/v) juice at standard strength of the specific ingredient is present in the blend  
iii) In the case of all other blends, at least 50% (v/v) juice at standard strength of the total juice  content of the 
blend is made up of that specific fruit species and if the blend has the characteristic appearance,  flavor and 
taste of the fruit species concerned  
vi) The names of the fruit species used in the label shall appear on the main panel in  close  proximity or in 
conjunction to the name of the  drink: provided that  in the case of blends made up of three or more species, 
only main fruit species need to be declared on the main panel if the words and fruits follows immediately and 
if a complete ingredi ent list appears on the labe l.  (v) The term “Carbonated” shall be declared on the label if 
the product contains  
more than 2 g/kg of carbon dioxide.  
 (vi) In case of a product made wholly or partial ly from concentrated juice, the  following statement shall be 
declared: “Fruit Drink Made from Concentrate”.  
10.2.4 Net Contents — the net contents shall be declared by volume in metric units ( Systeme 
Internationale ). 
 
10.2.5 Name of business and Address of the manufacturer, packager, distributor, importer, export er or 
vendor of the product, whichever may apply, shall be declared.  
 
10.2.6     Instructions for use shall be declared  
 
10.2.7      Storage conditions  
 
10.2.8 Lot Identification — each container shall be embossed or otherwise permanently marked in code o r 
in clear identity the producing factory and the lot.  
 
10.2.9      Place/country of origin  
 
10.2.8        Date of expiry  
 
10.2.9        Irradiation  status, where applicable  
 
11. Methods of Analysis and sampling  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest edition of 
AOAC/ Codex/ ISO and other internationally recognized methods.  
 
  
13  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
A P P E N D I X   A  
 
(Clause 3.5.3)  
 
METHOD 1  
  
A1. DETERMINATION OF SPECIFIC GRAVITY  
 
A1.1  Apparatus  
 
A1.1.1  Specific Gravity Bottle  
 
A1.2  Procedure  —  Clean and thoroughly dry the specific gravity bottle and weigh it.  Fill it up to the 
mark with freshly b oiled and cooled distilled water which has been maintained at a temperature of 20 
± 1°C, and weigh. Remove the water, dry the bottle again and fill it with the material maintained at 
the same temperature.  Weigh the bottle again.  
 
A1.3  Calculation  
 
A1.3.1  Specify the temperature of testing  
 
A1.3.2  Calculate as follows:  
 
 Specify gravity at 20°C/20°C = 
ABAC
  
 
 where,  
 
  C = mass in g of the specific gravity bottle with the material.  
   
  A = mass in g of the empty specific gravity bottle, a nd 
 
  B = mass in g of the specific gravity bottle with water.  
 
A1.3.2.1  To find out the degrees brix the table given in Appendix A shall be used.  
 
 
 
  
14 METHOD  2  
 
 
A2. REFRACTOMETRIC METHOD  
 
A2.1  Principle    —  This involves measurement of the refractive in dex of a test solution at 20°C, using a 
refractometer, and use of tables correlating refractive index with soluble solids content (exposed as 
sucrose) or direct reading of the soluble solids content on the refractometer.  
 
A2.2  Apparatus   — Usual laboratory  apparatus, and in particular:  
 
A2.2.1  Refractometer indicating the refractive index by means of a scale graduated in 0.001, in order to 
allow readings to be estimated to 0.002.  This refractometer shall be adjusted so that at 20°C it 
registers for distill ed water a refractive index of 1.333 0.  
A2.2.2  Alternative refractometer indicating the percentage by mass of sucrose by means of the scale 
graduated in 0.50 per cent, in order to allow readings to be estimated to 0.25 per cent.  
 
This refractometer shall b e adjusted so that at 20°C it registers for distilled water a soluble solids 
(sucrose) content of zero.  
 
A2.2.3  Means for circulating water to maintain the temperature of the  prisms of the refractometer ( A2.2.1  or 
A2.2.2)  constant to within ± 0.5°C, in th e neighbourhood of 20°C, which is the reference temperature 
(see A2.4.1 ). 
 
A2.2.4  Beaker, capacity 250 ml.  
 
A2.3  Procedure  
 
A2.3.1  Preparation of Test Solution  
 
A2.3.1.1   Clear liquid products   —  Thoroughly mix the laboratory sample and use it directly fo r the   
determination.  
 
A2.3.1.2    Semi -thick products (pure’e, etc.)  —  Thoroughly mix the laboratory sample.  Press a part of the 
sample through a gauze folded in four.  Reject the first drops of the liquid and reserve the 
remainder of the liquid for the  determination.  
 
A2.3.1.3   Determination   —   Adjust the water circulation ( A2.2.3 ) in order to operate at the required 
temperature (between 15°C and 25°C) and allow it to flow to bring the prisms of the refractometer 
(A2.2.1  or A2.2.2 ) to the same tempera ture, which shall remain constant to within ± 0.5°C during 
the determination.  
 
 Bring the test solution ( A2.3.1 ) to the measuring temperature.  Put a small quantity of the test  
solution (2 or 3 drops are sufficient) on the fixed prism of the refractometer  (A2.2.1  or A2.2.2 ) and 
immediately adjust the movable prism.  Suitably, illuminate the field of view.  The use of a sodium 
vapour lamp allows more precise results to be obtained (especially in the case of coloured and 
dark products).  
 
 Bring the line divi ding the light and dark parts of the surface in the view to the crossing of the 
thread and read the value of the refractive index or the percentage by mass of sucrose, according 
to the instrument used.  
 
A2.3.1.4  Number of determinations  —  Carry out two d eterminations on the same laboratory sample.  
 
A2.4  Expression of Results  
 
A2.4.1  Corrections  —  If the determination has been carried out at a temperature other than 20 ± 0.5°C, 
the following corrections are required:  
 
(a) For the scale indicating the refract ive index ( see A2.2.1 ) apply the formula:  
  
15   
)20( 13 000.0    t
D20
D   t n n  
 
   where,  
 
    t  = the temperature of measurement in degrees Celcius.  
 
(b) For the scale indicating the percentage by mass of sucrose ( see A2.2.2 ), correct the resul t 
according to Table B1  (Appendix B).   
 
A2.4.2   Method of Calculation and Formula   —  The double solids content, expressed as a percentage by 
mass, is obtained as follows:  
 
A2.4.2.1  Refractometer with refractive index scale   —  Read from Table B2  (Appen dix B) the percentage 
by mass of sucrose corresponding to the value and read in accordance with A2.3.1.3 , corrected, 
if  necessary, in accordance with A2.4.1  (a).  In the case of liquid or semi -thick products 
(A2.3.1.1  or A2.3.1.2 ), the soluble solids cont ent is equal to the number found.  
 
A2.4.2.2  Refractometer with sucrose scale   —  In the case of liquid or semi -thick products ( A2.3.1.1  or 
 A2.3.1.2 ), the soluble solids content, as percentage by mass of sucrose, is equal to the value, 
read in accordance w ith A2.3.1.3 , corrected, if necessary, in accordance with A2.4.1 (b). 
 
  Take as the result the arithmetic mean of the two determinations, if the requirement of 
repeatability (see A2.4.3 ) is satisfied.  
 
 Express the result to one decimal place.  
 
A2.4.3  Repe atability   —  The difference between the results of two determinations carried out in rapid 
succession by the same analyst shall not exceed 0.5 g of soluble solids per  100 g of product.  
 
A2.5  Test Report   —  The test report shall show the method used and the result obtained.  It shall 
mention any operational details not specified in this standard or regarded as optional, as well as 
any incidents which may have influenced the results.  
 
 The result shall given all information required for complete identifica tion of the sample.  
 
A3. DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR SOLUTIONS  
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
 
0.0 
0.2 
0.4 
0.6 
0.8  
1.000 00 
1.000 78  
1.001 55  
1.002 33  
1.003 11   
0.998 234  
0.999 010  
0.999 786  
1.000 563  
1.001 342   
0.00 
0.11 
0.22 
0.34 
0.45 
 
1.0 
1.2 
1.4 
1.6 
1.8  
1.003 89  
1.004 67  
1.005 45  
1.006 23  
1.007 01   
1.002 120  
1.002 897  
1.003 675  
1.004 453  
1.005 234   
0.56 
0.63 
0.79 
0.90 
1.01 
 
2.0 
2.2 
2.4 
2.6 
2.8  
1.007 79  
1.008 58  
1.009 36  
1.010 15  
1.010 93   
1.006.015  
1.006 796  
1.007 580  
1.008 363  
1.009 148   
1.12 
1.23 
1.34 
1.46 
1.57 
 
3.0  
1.011 72   
1.009 934   
1.68  
16 DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
3.2 
3.4 
3.6 
3.8 1.012 51  
1.013 30  
1.014 09  
1.014 88  1.010 721  
1.011 510  
1.012 2 98 
1.013 089  1.79 
1.90 
2.02 
2.13 
 
4.0 
4.2 
4.4 
4.6 
4.8  
1.015 67  
1.016 47  
1.017 26  
1.018 06  
1.018 86   
1.013 881  
1.014 673  
1.015 467  
1.016 261  
1.017 058   
2.24 
2.35 
2.46 
2.57 
2.68 
 
5.0 
5.2 
5.4 
5.6 
5.8  
1.019 65  
1.020 45  
1.021 25  
1.022 06  
1.022 86   
1.017 854  
1.018 652  
1.019 451  
1.020 251  
1.021 053   
2.79 
2.91 
3.02 
3.13 
3.24 
 
DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR  
SOLUTIONS ( Cont’d ) 
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4° C DEGREES BAUME 
(MODULUS 145)  
 
6.0 
6.2 
6.4 
6.6 
6.8  
1.023 66  
1.024 47  
1.025 27  
1.026 08  
1.026 89   
1.021 855  
1.022 659  
1.023 463  
1.024 270  
1.025 077   
3.35 
3.46 
3.57 
3.69 
3.80 
 
7.0 
7.2 
7.4 
7.6 
7.8  
1.027 70  
1.028 51  
1.029 32  
1 030 13  
1.030 95   
1.025 885  
1.026 694  
1.027 504  
1.028 316  
1.029 128   
3.91 
4.02 
4.13 
4.24 
4.35 
 
8.0 
8.2 
8.4 
8.6 
8.8  
1.031 76  
1.032 58  
1.033 40  
1.034 22  
1.035 04   
1.029 942  
1.030 757  
1.031 573  
1.032 391  
1.033 209   
4.46 
4.58 
4.69 
4.80 
4.91 
 
9.0 
9.2 
9.4 
9.6 
9.8  
1.035 86  
1.036 68  
1.037 50 
1.038 33  
1.039 15   
1.034 029  
1.034 850  
1.035 671  
1.036 494  
1.037 318   
5.02 
5.13 
5.24 
5.35 
5.46 
 
10.0 
10.2 
10.4 
10.6 
10.8  
1.039 98  
1.040 81  
1.041 64  
1.042 47  
1.043 30   
1.038 143  
1.038 970  
1.039 797  
1.040 626  
1.041 456   
5.57 
5.68 
5.80 
5.91 
6.92 
 
11.0 
11.2 
11.4  
1.044 13  
1.044 97  
1.045 80   
1.042 288  
1.043 121  
1.043 954   
6.13 
6.24 
6.35  
17 11.6 
11.8 1.046 64  
1.047 47  1.044 788  
1.045 625  6.46 
6.57 
 
12.0 
12.2 
12.4 
12.6 
12.8  
1.048 31  
1.049 15  
1.049 99  
0.050 84  
1.051 68   
1.046 462  
1.047 300  
1.048 140  
1.048 980  
1.049 822   
6.68 
6.79 
6.90 
7.02 
7.13 
 
13.0 
13.2 
13.4 
13.6 
13.8  
1.052 52  
1.053 37  
1.054 22  
1.055 06  
1.055 91   
1.050 665  
1.051 510  
1.052 356  
1.053 202  
1.054 050   
7.24 
7.35 
7.46 
7.57 
7.68 
 
 
 
 
 
DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR  
SOLUTI ONS ( Cont’d ) 
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
 
14.0 
14.2 
14.4 
14.6 
14.8  
1.056 77  
1.057 62  
1.058 47  
1.059 33  
1.060 18   
1.054 900  
1.055 751  
1.056 602  
1.057  455 
1.058 310   
7.79 
7.90 
8.01 
8.12 
8.23 
 
15.0 
15.2 
15.4 
15.6 
15.8  
1.061 04  
1.061 90  
1.062 76  
1.063 62  
1.064 48   
1.059 165  
1.060 022  
1.060 880  
1.061 738  
1.062 598   
8.34 
8.45 
8.56 
8.67 
8.78 
 
16.0 
16.2 
16.4 
16.6 
16.8  
1.065 34  
1.066 21  
1.067 07  
1.067 94  
1.068 81   
1.063 460  
1.064 324  
1.065 188  
1.066 054  
1.066 921   
8.89 
9.00 
9.11 
9.22 
9.33 
 
17.0 
17.2 
17.4 
17.6 
17.8  
1.069 68  
1.070 55  
1.071 42  
1.072 29  
1.073 17   
0.067 789  
1.068 658  
1.069 529  
1.070 400  
1.071 273   
9.45 
9.56 
9.67 
9.78 
9.89 
 
18.0 
18.2 
18.4 
18.6 
18.8  
1.074 04  
1.074 92  
1.075 80  
1.076 68  
1.077 56   
1.072 147  
1.073 023  
1.73 900  
1.074 777  
1.075 657   
10.00  
10.11  
10.22  
10.33  
10.44  
 
19.0 
19.2 
19.4 
19.6  
1.078 44  
1.079 32  
1.080 21  
1.081 10   
1.076 537  
1.077 419  
1.078 302  
1.079 187   
10.55  
10.66  
10.77  
10.88   
18 19.8 1.081 98  1.080 072  10.99  
20.0 
20.2 
20.4 
20.6 
20.8 1.082 87  
1.083 76  
1.084 65  
1.085 54  
1.086 44  1.080 959  
1.081 848  
1.082 737  
1.083 628  
1.084 520  11.10  
11.21  
11.32  
11.43  
11.54  
21.0 
21.2 
21.4 
21.6 
21.8 1.087 33  
1.088 23  
1.089 13  
1.090 03  
1.090 93  1.085 414  
1.086 309  
1.087 205  
1.088 101  
1.089 000  11.65  
11.76  
11.87  
11.98  
12.09  
22.0 
22.2 
22.4 
22.6 
22.8 1.091 83  
1.092 73  
1.093 64  
1.094 54  
1.095 45  1.089 900  
1.090 802  
1.091 704  
1.092 607  
1.093 513  12.20  
12.31  
12.42  
12.52  
12.63  
 
 
DEGREES BRIX, SPECIFIC G RAVITY AND DEGREES BAUME OF SUGAR  
SOLUTIONS ( Cont’d ) 
 
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
23.0 
23.2 
23.4 
23.6 
23.8 1.096 36  
1.097 27  
1.098 18  
1.099 09  
1.100 00 1.094 420  
1.095 328  
1.096 236  
1.097 147  
1.098 058  12.74  
12.85  
12.96  
13.07  
13.18  
24.0 
24.2 
24.4 
24.6 
24.8 1.100 92  
1.101 83  
1.102 75  
1.103 67  
1.104 59  1.098 971  
1.099 886  
1.100 802  
1.101 718  
1.102 637  13.29  
13.40  
13.51  
13.62  
13.73  
25.0 
25.2 
25.4 
25.6 
25.8 1.005 51  
1.106 43  
1.107 36  
1.108 28  
1.109 21  1.103 557  
1.104 478  
1.105 400  
1.106 324  
1.107 248  13.84  
13.95  
14.06  
14.17  
14.28  
26.0 
26.2 
26.4 
26.6 
26.8 1.110 14  
1.111 06  
1.112 00  
1.112 93  
1.113 86  1.108 175  
1.109 103  
1.110 033  
1.110 963  
1.111 895  14.39  
14.49  
14.60  
14.71  
14.82  
27.0 
27.2 
27.4 
27.6 
27.8 1.114 80  
1.115 73  
1.116 67  
1.117 61  
1.118 55  1.112 828  
1.113 763  
1.114 697  
1.115 635  
1.116 572  14.93  
15.04  
15.15  
15.26  
15.37  
 
28.0 
28.2 
28.4 
28.6 
28.8  
1.119 49  
1.120 43  
1.121 38  
1.122 32  
1.123 27   
1.117 5 12 
1.118 453  
1.119 395  
1.120 339  
1.121 284   
15.48  
15.59  
15.69  
15.80  
15.91  
 
29.0 
29.2 
29.4  
1.124 22  
1.125 17  
1.126 12   
1.122 231  
1.123 179  
1.124 128   
16.02  
16.13  
16.24   
19 29.6 
29.8 1.127 07  
1.128 02  1.125 079  
1.126 030  16.35  
16.46  
 
30.0 
30.2 
30.4 
30.6 
30.8  
1.128 98  
1.129 93  
1.130 89  
1.131 85  
1.132 81   
1.126 984  
1.127 939  
1.128 896  
1.129 853  
1.130 812   
16.57  
16.67  
16.78  
16.89  
17.00  
 
31.0 
31.2 
31.4 
31.6 
31.8  
1.133 78  
1.134 74  
1.135 70  
1.136 67  
1.137 64   
1.131 773  
1.132 785  
1.133 698  
1.134 663  
1.135 628   
17.11 
17.22  
17.33  
17.43  
17.54  
                                                                                                                                                                                                                                 
 
 
DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR  
SOLUTIONS ( Cont’d ) 
 
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
 
32.0 
32.2 
32.4 
32.6 
32.8  
1.138 61  
1.139 58  
1.140 55  
1.141 52  
1.142 50   
1.136 596  
1.137 565  
1.138 534  
1.139 506  
1.140 479   
17.65  
17.76  
17.87  
17.96  
18.08  
 
33.0 
33.2 
33.4 
33.6 
33.8  
1.143 47  
1.144 45  
1.145 43  
1.146 41  
 1.147 39   
1.141 453  
1.142 429  
1.143 405  
1.144 384  
1.145 363   
18.19  
18.30  
18.41  
18.52 
18.63  
 
34.0  
34.2 
34.4 
34.6 
34.8 
  
1.148 37  
1.149 36  
1.150 34  
1.151 33  
1.152 32  
  
1.146 345  
1.147 328  
1.148 313  
1.149 298  
1.150  286 
  
18.73  
18.84  
18.95  
19.06  
19.17  
 
35.0 
35.2 
35.4 
35.6 
35.8  
1.153 31  
1.154 30  
1.155 30  
1.156 29  
1.157 29   
1.151 275  
1.152 265  
1.153 256  
1.154 249  
1.155 242   
19.28  
19.38  
19.49  
19.60  
19.71  
 
36.0 
36.2 
36.4 
36.6 
36.8  
1.158 28  
1.159 28  
1.160 28  
1.161 28  
1.162 28   
1.156 238  
1.157 235  
1.158 233  
1.159 233  
1.160 233  
  
19.81  
20.03  
20.03  
20.24  
20.25  
     
20 37.0 
37.2 
37.4 
37.6 
37.8 1.163 29  
1.164 30  
1.165 30  
1.166 31  
1.167 32  1.161 236  
1.162 240  
1.163 245  
1.164 252  
1.165 259  20.35  
20.46  
20.57  
20.68  
20.78  
 
 
38.0 
38.2 
38.4 
38.6 
38.8  
1.168 33  
1.169 34  
1.170 36  
1.171 38  
1.172 39   
1.166 269  
1.167 281  
1.168 293  
1.169 307  
1170 322   
20.89  
21.00  
21.11  
21.21  
21.32  
 
 
 
 
 
DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR  
SOLUTIONS ( Cont’d ) 
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
 
39.0 
39.2 
39.4 
39.6 
39.8  
1.173 41  
1.174 43  
1.175 45  
1.176 48  
1.177 50   
1.171 340  
1.172 359  
1.173 379  
1.174 400  
1.175 423   
21.43  
21.54  
21.64  
21.75  
21.86  
 
 
40.0 
40.2 
40.4 
40.6 
40.8  
1.178 53  
1.179 56  
1.180 58  
1.181 62  
1.182 65   
1.176 447  
1.177 473  
1.178 501  
1.179 527  
1.180  560  
21.97  
22.07  
22.18  
22.29  
22.39  
 
41.0 
41.2 
41.4 
41.6 
41.8  
1.183 68  
1.184 72  
1.185 75  
1.186 79  
1.187 83   
1.181 592  
1.182 625  
1.183 660  
1.184 496  
1.185 734   
22.50  
22.61  
22.72  
22.82  
22.93  
 
42.0 
42.2 
42.4 
42.6 
42.8  
1.188 87  
1.189 92  
1.190 96  
1.192 01  
1.193 05   
1.186 773  
1.187 814  
1.188 856  
1.189 901  
1.190 946   
23.04  
23.14  
23.25  
23.36  
23.46  
 
43.0 
43.2 
43.4 
43.6 
43.8  
1.194 10  
1.195 15  
1.196 20  
1.197 26  
1.198 31   
1.191 993  
1.193 041  
1.194 090  
1.195 141  
1.196 153   
23.57  
23.68  
23.78  
23.89  
24.00  
 
44.0 
44.2 
44.4 
44.6 
44.8  
1.199 36  
1.200 42  
1.201 48  
1.202 54  
1.203 60   
1.197 247  
1.198 303  
1.199 360  
1.200 420  
1.201 480   
24.10  
24.21  
24.32  
24.42  
24.53   
21  
45.0 
45.2 
45.4 
45.6 
45.8  
1.204 67  
1.205 73  
1.206 80  
1.207 87  
1.208 94   
1.202 540  
1.203 603  
1.204 668  
1.205 73 3 
1.206 801   
24.63  
24.74  
24.85  
24.95  
25.06  
  
22 DEGREES BRIX, SPECIFIC GRAVITY AND DEGREES BAUME OF SUGAR  
SOLUTIONS ( Cont’d  
 
DEGREES BRIX OR 
PER CENT BY WEIGHT 
OF SUCROSE  SPECIFIC GRAVITY AT 
20°C/20°C  SPECIFIC GRAVITY AT 
20°C/4°C  DEGREES BAUME 
(MODULUS 145)  
 
46.0 
46.2 
46.4 
46.6 
46.8  
1.210 01  
1.211 08  
1.212 15  
1.213 23  
1.214 31   
1.207 870  
1.208 940  
1.210 013  
1.211 086  
1.212 162   
25.17  
25.27  
25.38  
24.48  
25.59  
 
47.0 
47.2 
47.4 
47.6 
47.8  
1.215 38  
1.216 46  
1.217 55  
1.218 63  
1.219 71   
1.213 238  
1.214 317  
1.215 3 95 
1.216 476  
1.217 559   
25.70  
25.80  
25.91  
26.01  
26.12  
 
48.0 
48.2 
48.4 
48.6 
48.8  
1.220 80  
1.221 89  
1.222 98  
1.224 06  
1.225 16   
1.218 643  
1.219 929  
1.220 815  
1.221 904  
1.222 995   
26.23  
26.33  
26.44  
26.54  
26.65  
 
49.0 
49.2 
49.4 
49.6 
49.8  
1.226 25  
1.227 35  
1.228 44  
1.229 54  
1.230 64   
1.224 086  
1.225 180  
1.226 274  
1.227 371  
1.228 469   
26.75  
26.86  
26.96  
27.07  
27.18  
 
50.0 
50.2 
50.4 
50.6 
50.8  
1.231 74  
1.232 84  
1.233 95  
1.235 06  
1.236 16   
1.229 567  
1.230 668  
1.231 770  
1.232 874  
1.233 979   
27.28  
27.39  
27.49  
27.60  
27.70  
  
23 A P P E N D I X    B  
 
(Clause A2.4)  
 
TABLE B1. CORRECTION OF READINGS OF THE REFRACTOMETER WITH SCALE  
      INDICATING SUCROSE FOR A TEMPERATURE DIFFERENT FROM 20 ± 
0.5°C  
 
 
Temp.  
°C  
Scale reading for soluble solids content, per cent (m/m)  
 
5 
 10 15 20 25 30 40 50 60 70 
  
Corrections to be subtracted  
 
15 
16 
17 
18 
19  
0.29 
0.24 
0.18 
0.13 
0.06  
0.31 
0.25 
0.19 
0.13 
0.06 
  
0.33 
0.26 
0.20 
0.14 
0.07  
0.34 
0.27 
0.21 
0.41 
0.07  
0.34 
0.28 
0.21 
0.14 
0.07  
0.35 
0.28 
0.21 
0.14 
0.07  
0.37 
0.30 
0.22 
0.15 
0.08  
0.38 
0.30 
0.23 
0.15 
0.08  
0.39 
0.31 
0.23 
0.16 
0.08  
0.40 
0.32 
0.24 
0.16 
0.08 
  
Corrections to be added  
 
21 
22 
23 
24 
25  
0.07 
0.13 
0.20 
0.27 
0.35  
0.07 
0.14 
0.21 
0.28 
0.36  
0.07 
0.14 
0.22 
0.29 
0.37  
0.07 
0.15 
0.22 
0.30 
0.38  
0.08 
0.15 
0.23 
0.30 
0.38  
0.08 
0.15 
0.23 
0.31 
0.39  
0.08 
0.16 
0.23 
0.31 
0.40  
0.08 
0.16 
0.24 
0.31 
0.40  
0.08 
0.16 
0.24 
0.32 
0.40  
0.08 
0.16 
0.24 
0.32 
0.40 
 
  
24 TABLE B2. REFRACTIVE INDEX AND CORRESPONDING PERCENTAGE  
       BY MASS OF SOLUBLE SOLIDS (SUCROSE)  
 
 
Refractive 
index  Soluble 
solids 
(sucrose)  
content   
Refractive  
index  Soluble 
solids  
(sucrose)  
content   
Refractive 
index  Soluble 
solids  
(sucrose)  
content   
Refractive 
index  Soluble 
solids  
(sucrose)  
content  
20
Dn
 Per cent  
(m/m)  
20
Dn Per cent  
(m/m)  
20
Dn Per cent  
(m/m)  
20
Dn Per cent  
(m/m)  
 
1.333 0  
1.334 4  
1.335 9  
1.337 3  
1.338 8  
1.340 3  
 
1.341 8  
1.343 3  
1.344 8  
1.346 3  
1.347 8  
 
1.349 4  
1.350 9  
1.352 5  
1.354 1  
1.355 7  
 
1.357 3  
1.358 9  
1.360 5  
1.362 2  
1.363 8  
 
1.365 5   
0 
1 
2 
3 
4 
5 
 
6 
7 
8 
9 
10 
 
11 
12 
13 
14 
15 
 
16 
17 
18 
19 
20 
 
21  
1.376 2  
1.368 9  
1.370 6  
1.372 3  
 
1.374 0 
1.375 8  
1.377 5 
1.379 3 
1.381 1  
 
1.382 9  
1.384 7  
1.386 5  
1.388 3  
1.390 2  
 
1.392 0  
1.393 9  
1.395 8  
1.397 8  
1.399 7  
 
1.401 6  
1.403 6  
1.405 6  
  
22 
23 
24 
25 
 
26 
27 
28 
29 
30 
 
31 
32 
33 
34 
35 
 
36 
37 
38 
39 
40 
 
41 
42 
43  
1.407 6  
1.409 6  
 
1.411 7  
1.413 7  
1.415 8  
1.417 9  
1.420 1  
 
1.422 2  
1.424 3  
1.426 5  
1.428 6  
1.430 8  
 
1.433 0  
1.435 2  
1.437 4  
1.439 7  
1.441 9  
 
1.444 2  
1.446 5  
1.448 8  
1.451 1  
1.453 5   
44 
45 
 
46 
47 
48 
49 
50 
 
51 
52 
53 
54 
55 
 
56 
57 
58 
59 
60 
 
61 
62 
63 
64 
65  
1.455 8  
1.458 2  
1.460 6  
1.463 0  
1.465 4  
 
1.467 9  
1.470 3  
1.472 8  
1.475 3  
1.477 8  
 
1.480 3  
1.482 9  
1.485 4  
1.488 0  
1.490 6  
 
1.493 3  
1.495 9  
1.498 5  
1.501 2  
1.503 9   
66 
67 
68 
69 
70 
 
71 
72 
73 
74 
75 
 
76 
77 
78 
79 
80 
 
81 
82 
83 
84 
85