DRAFT UGANDA STANDARD  
  DUS 1545  
First Edition  
2015-mm-dd 
 
 
 Reference number  
DUS 1545 : 2015 
© UNBS 2015  
  
Soya beverage  — Specification   
 DUS 1545 : 2015  
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 applicati on 
© UNBS 200 7  
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 UN BS. 
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 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DUS 1545 :2015  
© UNBS 2015 – All rights reserved  iii 
 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 
elaborat ion 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 Organis ation (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, m anufacturers, 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.  
Committee membership  
  
 DRAFT UGANDA STANDARD  DUS 1545 : 2015 
 
© UNBS 2015 All rights  reserved  1 
 Soya  coffee  — Specification  
1 Scope  
This D raft Uganda standard specifies the requirements and methods of  test a nd sampling for  soya beverage . 
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 amendme nts) applies.  
US 7,  General standard for labelling of pre -packaged foods  
US 28,  Code of Practice for hygiene in the food and drink manufacturing industry   
US EAS 217 -8, Methods for microbiological examination of foods ─Part 8: Enumeration of yeasts and  moulds  
US EAS 803, Nutrition labelling ─ Requirements  
US EAS 804, Claims ─ General requirements  
US EAS 805, Use of nutrition and health claims ─ Requirements  
 
US 615,Soya beans specification  
US 738 , General standard for contaminants and toxins in food and feed  
US ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable numb er technique  
US ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp   
US ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumpti ve Escherichia coli — Most probable number technique  
US ISO 7305, Milled cereal products — Determination of fat acidity  
US ISO 11085, Cereals, cereals -based produ cts and animal feeding stuffs  —Determination of crude fat and 
total fat content by the Randal l extraction method   
US ISO 14902, Animal feeding stuffs — Determination of trypsin inhibitor activity of soya products  
US ISO 16050, Foodstuffs — Determination of aflatoxin B1  and the total content of aflatoxins B1, B2, G1 and 
G2 in cereals, nuts and deri ved products — High-performance liquid chromatographic method    
2 © UNBS 2015 – All rights reserv ed 
 US ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content – Kjeldahl method  
ISO 24333, Cereals and cereal products — Sampling  
3 Terms  and definitions  
For the purposes of this standard , the following terms and definitions shall apply  
3.1 
Soy beverage  
Is ground roasted soya beans  
3.2 
Soya beans  
whole mature dry bean of Glycine max (L) Merr. varieties  
3.3 
Food grade materials  
packaging m aterial, 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 . 
3.4 
Flavour  
Complex combination of the olfactory and gustatory attributes perceived  during testing, which  
may be influenced by tactile and thermal effects.  
3.5 
Extraneous matter  
Organic matter originating from food plants and/or their products other than composite flour  
3.6 
Foreign matter  
Organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the flour  
4  Requirements  
4.1 Raw materials  
Soya beverage shall be produced from roasted soya beans that conforms to US EAS  
4.1 General requirements  
Soy beverage shall be ; 
i. of a desired colour  from light brown t o dark brown . 
ii. free from any artificial colouring,  
iii. free from extraneous matter and  
iv.  free from rancid or off  flavours  DUS 1545 : 2015 
© UNBS 2015 – All rights reserved  3 
 4.2 compositional requirements  
The soya beverage shall comply with the requirements given in Table 1.  
Table 1— Requirements for soya bevera ge 
Characteristics  Requirements  Method of Test  
Moisture (at time of packing), percent by 
mass, max.  6 US ISO 712  
Total ash (on dry basis), percent by mass.  4.0  US ISO 2171  
Acid insoluble ash (on dry basis) percent by 
mass, max.  0.40 US ISO 5985  
Fatty acids, max %  50 US ISO 5986  
Protein, percent by mass, min  40 US ISO 2171  
 
4.3 Particle size (Grind)  
When t ested in accordance with EAS 82, not less than 90  % shall pass through a 0.60 -mm sieve for fine flour 
and not less than  90 % shall pass through  a 1.20 -mm sieve for coarse flour . 
5  Food Additives  
Food additives may be used in the preparation of soya beverage in accordance with  US 45 . 
6 Contaminants   
6.1 Pesticide residues  
Soy beverage  shall conform to those maximum residue limits for pesticides  established by the Codex 
Alimentarius Commission for this commodity . 
6.2 Other contaminants  
Soy beverage  shall conform to those maximum levels of the Codex General Standard for Contaminants and 
Toxins in Food and Feed (CODEX STAN 193).  
6.3  Aflatoxins  
The maximum content of aflatoxins in soya beverage  when determined in accordance with the method 
described in US ISO 16050 shall not exceed 5 μg/kg (ppb) for aflatoxin B 1 and 10 μg/kg for total aflatoxins  
7 Hygiene  
7.1 Soya beverage  shall be produced and ha ndled in accordance with EAS US 39. 
7.2 Soya beverage  shall be free from objectionable matter and shall be free from pathogenic micro -
organisms, substances originating from micro -organisms or any other deleterious substances in amounts 
which may constitute  a health hazard.   
7.3 Soya beverage  shall comply with microbiological requirements in Table  2  
4 © UNBS 2015 – All rights reserv ed 
  
Table 2 – Microbiological limits for soya  beverage  
 
S/n Microorganism  Maximum l imit Method of t est  
I.  E.coli  , MPN/ g Absent  US ISO 7251  
II.  Salmonella spp  per 25  g Absent  US ISO 6579  
III.  Yeast and moulds , cfu/ g 102 US ISO 21527 -2  
 
IV.  Total viable count  103  
 
*)E. coli is used here as an indicator of faecal contamination  
 
 
8 Packaging  
Soya beverage  shall be packaged in food grade material to safeguard the safety , hygienic, nutritional and 
organoleptic qualities of the product.  
9  Weights and measures  
Soya beverage  shall be packaged in accordance with the Weights and Measures requirements of the 
destination country  
10 Labelling  
10.1  In addition to the requireme nts in US EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked ; 
a) The name of the product shall be “soya  beverage ”  
c)  The name and physical address of the manufacturer;  
d)  Lot identification/ batc h/code number  
e)  Net weight in metric units;  
f)   particle size;  
g)  Country of origin;  
h)  Storage conditions;  
i)  Expiry date  
 DUS 1545 : 2015 
© UNBS 2015 – All rights reserved  5 
 10.2  Nutritional labelling  
The amount of micronutrients in the Soya beverage shall be declared on the label in accordanc e with  US EAS 
803. 
10.3 Nutrition and health claims  
Soya beverage may have claims on the importance of the micronutrients in nutrition and health. Such claims 
when declared shall be consistent with US EAS 804 and US EAS 805.  
11 Sampling  
Sampling shall be  done in accordance with ISO 24333.   
6 © UNBS 2015 – All rights reserv ed 
 BIBLIOGRAPHY  
US EAS 799:2014, Edible full fat soya flour — Specification  
. DUS 1544 : 2015 
© UNBS 2015 All rights  reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is go verned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme 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 under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda N ational 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.  
 
 DUS 1545 : 2015   
 
ICS nn.nnn.nn  
Price based on nn pages  
© UNBS 2015– All rights reserved