UGANDA STANDARD  
  US EAS 800 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS 800: 2014
© UNBS 201 4 
   
Soya milk — Specification  
 US EAS 8 00: 2014 
ii                © UNBS 2014 - 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 2014 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 8 00: 2014 
© UNBS  2014 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda. 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/SPS Agreements 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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 800 : 2014, Soya milk — Specification , is identical with  and has been 
reproduced from an East African  Standard , EAS 800: 2014, Soya milk — Specification , and adopted  as a 
Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   EAS 800: 2014 
ICS 67.060  
© EAC 2014                                                                                                                              First Edition 2014 
 
EAST AFRICAN STANDARD 
Soya milk — Specification 
EAST AFRICAN COMMUNITY EAS 800: 2014
ii © EAC 2014 – All rights reserved 
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2014  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 EAS 800: 2014 
© EAC 2014 – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchange d 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 800  was prepared by Technical Committee EASC/TC 014, Cereals, pulses and related products . 
 EAS 800: 2014 
iv © EAC 2014 – All rights reserved 
 Introduction 
Soya products are becoming a mainstream part of regional dietary items.  The benefit associated with the 
products includes among others the richness in protein supply.  This is of great benefit especially as an 
alternative protein source. However, it is important to note that soya has naturally high level of anti-nutritional 
properties related to trypsin inhibitor and tannins.  The manufacturers are advised to apply appropriate 
processing technologies to reduce these anti-nutrient properties to acceptable safe levels for human 
consumption. 
Soya milk (also referred to as soy milk) is a heat-treated beverage made from soya beans as a stable 
emulsion of oil, water, and protein produced by soaking dry soya beans and grinding them with water or 
adding enough water to full-fat soya flour to give the desired solids content to the final product. 
This standard has been developed to ensure the safety and quality of soya milk for human consumption. 
 
 EAST AFRICAN STANDARD  EAS 800:2014 
 
© EAC 2014 – All rights reserved 1 
 Soya milk — Specification  
1 Scope 
This East African Standard specifies requirements and methods of sampling and test for soya milk intended 
for human consumption. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
AOAC 972.25, Lead in Food, atomic absorption spectrophotometric method  
CODEXSTAN 193, General standards for contaminants and toxins in food and feed 
EAS 38 , Labelling of pre-packaged foods — Specification 
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice; 
EAS 762 , Dry soybeans — Specification 
EAS 799 , Edible full fat soya flour — Specification 
ISO 6731 , Milk, cream and evaporated milk — Determination of total solids content (Reference method) 
ISO 4833 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Colony-count technique at 30 °C 
ISO 5538, Milk and milk products — Sampling —Inspection by attributes  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp 
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
ISO 11085, Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total 
fat content by the Randall extraction method   
ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method  
ISO 21527-1 , Microbiology of food and animal feedstuffs — Horizontal method for the enumeration of yeasts 
and moulds — Part 1: Colony count technique in products with water activity greater than or equal to 0.95  EAS 800: 2014 
2 © EAC 2014 – All rights reserved 
 3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.   
3.1  
soya be an  
whole mature dry bean of Glycine  max (L) Merr. varieties 
3.2  
soya milk 
stable emulsion of oil, water, and protein produced from soya beans or edible full fat soya flour  
3.3  
food grade packaging material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Requirements 
4.1 Raw materials 
4.1.1   Raw materials shall include: 
a) dry soya bean complying with EAS 762; or 
b) edible full fat  soya flour complying with EAS 799. 
4.1.2   In the preparation of soya milk, the following ingredients, complying with relevant East African and 
CODEX standards, may be used: 
a) salt; 
b) carbohydrate, including sugars; 
c) edible oils; 
d) minerals and vitamins ; or 
e) herbs and spices. 
4.2 General requirements 
Soya milk shall: 
a) have taste and odour characteristic of soya bean and any approved food additives used; 
b) be free from rancidity and mustiness;  
c) be free from sourness ;  
d) be free from extraneous and foreign matter; 
e) be free from pathogenic micro-organisms and substances originating from micro-organisms; and 
f) free from any other deleterious substances in amounts which may constitute a health hazard . EAS 800: 2014 
© EAC 2014 – All rights reserved  3 
 4.3 Specific quality requirements 
Soya milk shall comply with the requirements specified in Table 1. 
Table 1 — Specific quality requirements for soya milk 
S/N Characteristic  Requirement  Test method  
i.  Protein  (N x 6.25) , % m/m, min . 3.0 ISO 20483  
ii.  Soya oil (fats) , % m/m, min . 1.0 ISO 11085  
iii.  Total solids , % m/m, min . 7.0 ISO 6731 
5 Food additives 
Only the food additives permitted in CODEX STAN 192 may be used. 
6 Hygiene 
Soya milk shall be prepared and handled in a hygienic manner in accordance with EAS 39 and shall conform 
to the microbiological limits stipulated in Table 2. 
Table 2 — Microbiological limits for soya m ilk 
S/N Micro -organism  Maximum limit Test method  
i.  Total plate count, cfu/m L 103 ISO 4833  
ii.  Escherichia coli, MPN/m L  Not detected  ISO 7251  
iii.  Salmonella  per 25  mL Absent  ISO 6579  
iv.  Yeast and moulds , cfu/m L 102 ISO 21527 -1 
 
7 Contaminants 
7.1 Pesticide residues 
Soya milk shall comply with those maximum pesticide residue limits established by C odex  Alimentarius 
Commission for similar commodities. 
NOTE  Where the use of certain pesticide is prohibited by some Partner States, it should be notified to all other 
Partner States accordingly. 
7.2 Other contaminants 
When tested in accordance with AOAC 972.25, the level of Lead (Pb) in edible full fat soya flour shall not 
exceed 0.2 mg/kg. The product shall not contain other heavy metal contaminants in amounts which may 
represent a hazard to health. 
7.3 Aflatoxins 
The maximum content of aflatoxins in soya milk shall not exceed 5 µg/kg (ppb) for aflatoxin B 1 and 10 µg/kg 
for total aflatoxins when tested in accordance with ISO 16050. EAS 800: 2014 
4 © EAC 2014 – All rights reserved 
 8 Packaging 
8.1 Soya milk shall be packaged in food grade material which guarantees the safety and integrity of the 
product.  
8.2 Soya milk shall be packed in containers which will safeguard the hygienic, nutritional, technological and 
organoleptic qualities of the products. 
8.3 Each package shall be securely sealed. 
8.4 The volume and fill of soya milk shall comply with the w eights and measures regulations’ of Partner 
States or equivalent legislation. 
9 Labelling 
In addition to the requirements given in EAS 38, each package of soya milk shall be legibly and indelibly  
labelled  with the following information:  
a) name of the product shall be “ Soya milk” ; 
b) brand name/trade name; 
c) name and physical address of the manufacturer; 
d) lot identification/ batch/code number; 
e) net volume in metric units; 
f) list of ingredients in descending order; 
g) list of any additives used; 
h) date of manufacture; 
i) country of origin; 
j) storage conditions; 
k) expiry date; and 
l) language shall be English. Any additional official language may be used. 
10 Method of sampling  
Sampling shall be done in accordance with ISO 5538. 
 
.EAS 800: 2014   
 
© EAC 2014  – All rights reserved