DRAFT UGANDA STANDARD ON PUBLIC REVIEW FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 352 
First  Edition  
2015-mm-dd 
 
 Reference number  
FDUS EAS 352: 2014 
© UNBS 201 5 
  
Chewing gum and bubble gum — Specification  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 352: 2014 
ii                © UNBS  2015 - 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 2015 
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  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 352: 2014 
© UNBS  2015 - All rights reserved                iii National 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 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 Final Draft Uganda Standard, FDUS EAS 352: 2014, Chewing gum and bubble gum  — Specification , is 
identical with  and has been reproduced from an East Afri can Standard , EAS 352: 2014, Chewing gum and 
bubble gum  — Specification , and adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD ON PUBLIC REVIEW FDEAS 352: 2014  
ICS 67.180.10  
© EAC 2014                                                                                                                         Second Edition 2014  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Chewing gum and bubble gum — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 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 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  1 
4 Requirements  ................................................................ ................................ ................................ ......... 2 
4.1 Ingredients  ................................................................ ................................ ................................ ............. 2 
4.1.1  General  ................................ ................................ ................................ ................................ ................... 2 
4.1.2  Essential ingredients  ................................ ................................ ............................................................  2 
4.1.3  Optional ingredients  ................................ ................................ ..............................................................  2 
4.2 General requirements  ................................ ................................ ...........................................................  3 
4.3 Specific requirements  ................................ ................................ ...........................................................  3 
5  Food additives  ................................................................ ................................ ................................ ....... 3 
6 Contaminants  ................................................................ ................................ ................................ ......... 3 
6.1 Pesticide residues  ................................ ................................................................ ................................ . 3 
6.2 Heavy  metal  ................................................................ ................................ ................................ ............ 4 
7 Hygiene  ................................ ................................ ................................ ................................ ................... 4 
8 Packaging  ................................ ................................ ................................ ................................ ............... 4 
9 Labelling  ................................ ................................ ................................ ................................ ................. 4 
10 Sampling  ................................ ................................ ................................ ................................ ................ 5 
10.1  General requirements  ................................ ................................ ...........................................................  5 
10.2  Scale of sampling  ................................ ................................................................ ................................ .. 5 
Annex A (normative)  Determination of gum base content ............................................................................ 6  
A.1 Preparation of the sample  ................................ ................................ ................................ .................... 6 
A.2 Method  ................................ ................................ ................................ ................................ .................... 6 
A.3 Calcul ation ................................................................ ................................ ................................ ............. 6 
Annex B (normative)  Determination of acid insoluble ash ........................................................................... 7  
B.1 Reagent  ................................ ................................ ................................ ................................ .................. 7 
B.2 Procedure  ................................ ................................ ................................ ................................ ............... 7 
B.3 Calculation  ................................................................ ................................ ................................ ............. 7 
Bibliography ........................................................................................................................................................ 9  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014  
iv © EAC  2014  – All rights reserved  
 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 exchanged 
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 .  
FDEAS 352 was prepared by Technical Committee EAS/TC 019, Sugar and Sugar confectione ry. 
This second edition cancels and replaces the first edition (EAS 352:2000), of which has been technically 
revised. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  v 
 Introduction 
Chewing gum and bubble gum are made from natural or synthetic gum base, sugar and flavouring agents. 
Chewing gum and bubble gum are offered to consumers in several forms like candy coated gum, stick or stab 
gum, toffee shaped double gum and other types common in the market. 
This East African Standard is prepared to ensure safety and quality of chewing gum and bubble gum for 
human consumption. 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWEAST AFRICAN STANDARD  FDEAS 352: 2014  
 
© EAC 2014  – All rights reserved  1 
 Chewing gum and bubble gum — Specification 
1 Scope 
This Final Draft Ea st African Standard specifies the requirements and methods of sampling and testing for 
chewing gum and bu bble gum. 
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. 
EAS 39 , Hygiene for food and drink manufacturing industry — Code of practice  
EAS 38 , Labelling of pre-packaged foods — Specification  
EAS 805 , Use of nutrition and health claims — Requirements 
ICUMSA GS 4/7/8/5-2 , Determination of sucrose by gas chromatography in molasses and factory products - 
official; and cane juice — Tentative 
 ICUMSA GS 4/3- 7, Determination of total reducing sugars in molasses and refined syrups after hydrolysis by 
the lane and Eynon constant volume procedure — Official (Reference method) 
ISO 5379 , Starches and derived product, — Determination of sulphur dioxide content — Acidimetric method 
and nephelometric method 
ISO 5809 , Starches and derived products — Determination of sulphated ash 
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 — Horinzontal method for detection and 
enumeration of presumptive Escherichia Coli — Most probable number technique   
ISO 21527-2 , Microbiology of food and animal feeding stuffs — Horinzontal method for the enumeration of 
yeasts and moulds — Part 2 — Colony count technique in products with water activity less than or equal to 
0.95 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.   
3.1 
chewing gum  
confection made from natural or synthetic gum base containing flavours sweeteners( nutritive or non-nutritive), 
aroma compounds and any other appropriate additives DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014  
2 © EAC  2014  – All rights reserved  
 3.2 
bubble gum  
chewing gum with the  gum base  being strong and elastic enough to stretch and form a bubble when filled 
with air 
3.3 
cosmetic function  
properties associated with breath freshening, teeth whitening and oral health care and related functions 
usually associated with approved food additives used such as xylitol 
3.4 
sugar-free gum  
gum whose sweetness is imparted by non-nutritive sweeteners  
3.5 
functional gum 
gum containing other appropriate additives to attach functional properties like nutrition, medical or cosmetic 
4 Requirements 
4.1 Ingredients  
4.1.1  General 
All ingredients shall comply with relevant East African Standar ds. Where no East African Standards exist, 
Codex Standards shall apply. 
4.1.2  Essential ingredients 
The follo wing essential ingredi ents shall be used for the ma nufacture of chewing gum and bubble gum: 
a) food grade gum ba se; and  
b) approved sweeteners. 
4.1.3  Optional ingredients 
In addition to the essential ingredi ents specified in 4.1.2, the followi ng addition al ingredients m ay also be 
used. 
a) malt; 
b) milk powder; 
c) chocolate; 
d) coffee; 
e) water, potable; 
f) nutrients like vitamins, minerals , prote ins; and 
g) polyols. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  3 
 4.2 General requirements 
4.2.1  The chewing gum and bubble gum product shall: 
a) be safe and suitable for huma n consumption. 
b) be in any desired shap e, size or colour with pleasant taste and flavour. 
c) be free from foreign matter; and 
d) not be brittle or gritty, but smooth and with characteristic chewability. 
4.2.2  The sweetening agent in chewing gum or bubble gum shall be a sugar or non-sugar product (sugar 
free gum). The sugar free gum shall contain artificial or non-nutritive sweeteners instead of sugar to provide 
sweetness. 
4.2.3  Chewing gum or bubble gum may contain other appropriate additives to attach functional properties 
like nutrition, medical or cosmetic. 
4.3 Specific requirements 
Chewing gum and bubble gum shall comply with the specific quality requirements specified in Table 1. 
Table 1 — Requirements for chewing gum and bubble gum  
S/N Characterist ic Requi rement  Method of  test 
Chewing 
gum Bubble 
gum  
i) 1  Moisture, % by mass, max.  3.5 3.5  Annex C  
ii) 2  Sulphated ash, (if sugar based), % by mass, max.  9.5 15  ISO 5809  
iii) 3  Acid insoluble ash, % by mass, max.  2.0 3.5  Annex B 
iv) 4  Reducing sugars, (if sugar based), % by mass,  min. % by mass, max.  4.5 5.5  ICUMSA GS 4/3 - 7 
v) 5  Sucrose, (if sugar based), % by mass, max.  70 60  ICUMSA GS 4/7/8/5 - 
2 
vi) 7  Gum base , % by mass, min .  12.5 14.0  Annex A 
 
5  Food additives 
Only the food additives permitted in CODEX STAN may be used. 
6 Contaminants 
6.1 Pesticide residues 
Chewing gum and bubble gum shall comply with maximum pesticide residues limits established by the Codex 
Alimentarius Commission for this commodity. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014  
4 © EAC  2014  – All rights reserved  
 6.2 Heavy metal  
Chewing gum and bubble gum shall be free from heavy metals in amounts which may represent a hazard to 
human health.  
7 Hygiene 
Chewing gum and bubble gum shall be prepared and handled in accordance to the EAS 39 and shall comply 
with microbiological limits specified in Table 3. 
Table 3 —  Microbiological limits for chewing gum and bubble gum 
S/No. Characteristic  Requirement  Method of t est  
i)   Yeast and moulds , cfu per g, max  10 ISO 21527 -2 
ii)   E. coli ,  cfu per g  Absent  ISO 7251  
iii)   S. aureus , cfu per g  Absent  ISO 6888 -1 
iv)   Salmonella , cfu per 25 g,  Absent  ISO 657 9 
8  Packaging 
8.1  Bubble gum and chewing gum shall be packaged in food grade material which ensures the safety and 
integrity of the product. 
8.2 The fill of bubble gum and chewing gum shall comply with Weights and Measures regulations of Partner 
States or equivalent legislation. 
9 Labelling 
9.1 Bubble gum and chewing gum shall be labelled in accordance with requirements specified in EAS 38. In 
addition, the following shall be legibly and indelibly marked on each outer package: 
a) name and physical address of manufacturer/importer/distributor/ packer; 
b) product name as ‘’Chewing gum’’ or ‘’Bubble gum’’;  
c) date of manufacture; 
d) expiry date; 
e) list of ingredients in descending order; 
f) storage instructions (for bags/cartons); 
g) country of origin; 
h) batch/lot number; 
i) net weight in grams (g), kilograms (kg) or number of pieces in the package; 
j) instructions for disposal of the used package; and  
k) declaration of the cosmetic  and /or nutritional function if any  DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  5 
 9.2 Any nutrition and health claim associated with chewing gum or bubble gum shall conform to EAS . 805. 
10 Sampling  
10.1 General requirements 
In drawing, preparing, storing and handling of samples, the following precautions and directions shallbe 
observed. 
When sampling for microbiological purposes, the sampling instruments and containers for samples shall be 
sterilized preferably by dry heat at 170 °C for one hour before use. 
Precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and 
the containers for samples from adventitious contamination. 
The samples shall be placed in clean, dry, and moisture-proof containers. 
Samples shall be protected from light as far as practicable and shall be stored in a cool and dry place. 
10.2 Scale of sampling 
10.2.1  All the packages of the same size, type and style which have been manufactured and packaged 
under essentially the same conditions in a single consignment shall constitute a lot. Samples shall be tested 
separately for each lot for ascertaining the conformity of the product. 
10.2.2  The number of packages to be selected (n) from the lot shall depend on the size ( N) of the lot and 
shall be in accordance with the formula: 
n = √N 
Where 
n   is the number of pieces/packages to be selected; 
N   is the lot size. 
 
These packages shall be selected at random from the lot; to ensure the randomness of selection a random 
number table. In case such a table is not available, the following procedure shall be used: 
Starting from any package, count them as 1,2,3,….. up to r and so on in one order, where r is equal to the 
integral part of N/n, N being the total number of packages in the lot and n the number of packages to be 
selected. Every r th package thus counted shall be separated until the requisite number of packages is 
obtained from the lot to give samples for test. 
In case of packages stacked in a pyramidal shape, approximately equal number of packages shall be selected 
from all exposed sides of the lot, so as to give the required number of sample packages. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014  
6 © EAC  2014  – All rights reserved  
 Annex A 
(normative)  
 
Determination of gum base content 
A.1 Preparation of the sample 
Take four tablets of chewing gum or bubble gum and clean with a fine hair brush to remove the talc and suga r 
dust. Cut the sample into small pieces. 
A.2 Method 
Weigh accurately the entire sample and quantitatively transfer the sample into an extraction catrid ge. Take 
200 ml of chlorofo rm in a tared 250-mL capacity round-bottom flask. Extract the sample for eight hours in a 
soxhl et extraction assembly. Subsequently distil off the chlorofo rm in a drying chamber at 105 °C ± 1 °C. 
Weigh the flask. Continue the process till a constant mass is obtai ned 
A.3 Calculation 
The gum based content shall be expressed as follows: 
Gum ba se content, % by mass 
MMM 2 1  
where 
 
M1 mass, in grams, of the flask with extracted gum sa mple, 
M2 mass, in grams, of the empty flask, and 
M mass, in grams, of the sample taken for test. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  7 
 Annex B  
(normative) 
 
Determination of acid insoluble ash 
B.1 Reagent 
Dilute hydrochloric acid , approximately 5 N (prepared from concentrated hydrochloric acid) 
B.2 Procedure 
B.2.1  Weigh accurately 20 g of the prepared sample (see A.1) in a tared, clean and dry porcelain dish. 
Ignite the material in the dish on hotplate for about one hour. Complete the ignition by keeping in the sample 
material in a muffle furnace at 600 oC ± 20 oC until grey ash results. 
B.2.2  Cool in a desiccator. Add 25 mL of this dilute hydrochloric acid to the ash, cover with a watch-glass 
and heat on a water bath for 10 min. Allow to cool and filter the content of the dish through a ashless filter 
paper until the washings are free from chlorides.  Return the filter and the residue to the dish. Keep it in an air-
oven maintained at 105 oC  2 oC for 3 h. Ignite in the muffle furnace at 60 0 oC  20 oC for 30 min in the muffle 
furnace, cool and weigh. Repeat this process of heating for 30 min, cooling and weighing till the difference 
between two successive weighing is less than one milligram. Record the lowest mass. 
B.3 Calculation 
Acid insoluble ash content shall be expressed as follows: 
Acid insoluble ash, percent by mass=

mmm m

12 100  
where, 
m2 is the mass, in grams of the porcelain dish with the acid insoluble ash; 
m  is the mass, in grams of the empty porcelain dish; and 
m1 is the mass, in grams of the porcelain dish with the prepared sample taken for the test. 
 
 
 
 
 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014  
8 © EAC  2014  – All rights reserved  
 Annex C 
(normative) 
 
Determination of moisture – Vacuum oven method 
C.1 Apparatus 
C.1.1  Aluminium dish , 75-mm diameter and about 25 mm height with close fitting cov er 
C.1.2  Dessicator  
C.1.3  Vacuum oven  
C.2 Procedure 
C.2.1  Accurately weight about 5 g of sample in a dish previously dried and weighed. Distribute the material 
as evenly as practicable over the bottom of the dish by gentle sidewise movements. 
C.2.2  Place dish in vacuum oven, remove cover of the dish and dry the material for 6 h-8 h at 70 0C under 
25 mm Hg pressure, during heating admit slow current of air into oven. 
C.2.3  Cover dish, transfer to dessicator and weight soon after room temperature is attained. 
C.2.4  Re-dry for one hour and repeat the process till the difference between the two successive weighing is 
less than 2 mg. report percent loss on weight as moisture %. 
C.3 Calculation 
The moisture content shall be expressed as follows: 
Moisture content, % by mass  
2 13 1
w ww w
  
where 
w1  is the weight, in grams, of dish and sample taken for test; 
w2  is the weight, in grams, of empty moisture dish; and 
w3  is the weight, in grams, of dish and dried sample.  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 352: 2014  
© EAC 2014  – All rights reserved  9 
 Bibliography 
Indian Standard IS 6747 , Chewing gum and bubble gum  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 352: 2014    
 
© EAC 2014  – All rights reserved