KENYA STANDARD    KS 2430: 2018  
ICS: 67.220.20  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ginger paste — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2018            Second   Edition 201 8 
 KS 2430 : 201 8 
 
ii  © KEBS 2018  — All rights reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture And Technology  
Technical  University  of  Kenya  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network (CI N) 
Ministry of Health — Department of Public Health  
Government Chemist ’s Department  
Unilever (K) Ltd.  
Jomu Spice Firm  
Tropical Heat Ltd.  
Top Foods  EA Ltd.  
Adamji Multi Supplies  
Unilever Kenya  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed . Suggestion s for 
improvements to published standards addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2018  
 
Copyright. Users are reminded that by virtue of Section 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 Bureau of Standa rds may 
be reproduced, stored in a retrieval system in any form or transm itted by any means without prior permission in writing from the Managing 
Director . 
 KENYA STA NDARD    KS 2430 : 2018  
ICS: 67.220.20  
© KEBS 2018  — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ginger paste — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 54974, Nairobi -00200, Tel.: (+254  020) 605490, 602350, Fax: (+254 020)  604031  
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Fax: (+254  041) 229448                  Fax: (+254 057) 21814   
 KS 2430 : 201 8 
 
iv  © KEBS 2018  — All rights reserved  Foreword  
 
This Kenya Standard was developed by the Spices and Condiments Technical Committee under the guida nce of 
the Standards Projects Committee and, it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, 
observed or calculated , expressing the result of a test or analysis shall be rounded off.   
This standard has been reviewed to incorporate reviewed test methods for microbiology and heavy metal 
contaminant limits . 
 
In the developm ent of this standard reference was made  to the fo llowing document s 
The Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya.  
 
Codex Stan 192 - Codex General Standard for food additives.  
 
Codex Stan 193 - Codex General Standard for contaminants in Foods  and feeds.  
 
The Public Health  A ct, Cap. 242  of the Laws of Kenya.  
: 
Acknowledgement is hereby made for the assistance derived from this source.  
 
 
 
 
 
  
KENYA STANDARD   KS 2430 : 2018  
 
© KEBS 2018  — All rights reserved   1  
 
 
Ginger paste — Specification  
 
 
 
1  Scope  
 
This Kenya Standard specifies requirements and the methods of sampling and test for ginge r paste.  
 
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 (includin g any amendments) applies.  
  
KS EAS 38, Labelling of pre -packaged foods . 
 
KS ISO 21527 -2:2008 Kenya Standard — Microbiology of food and animal feeding stuffs — 
Horizontal method for the enumeration of yeasts and moulds Part 2:  Part 2: Colony count techniq ue in 
products with water activity less  than or equal to 0,95.  
 
KS ISO 4833, Methods for the microbiological examination of foods — Colony count technique at 30 ° C.  —
General guidance  
 
KS ISO 4832:, Microbiology of food and animal feeding stuffs — Horizont al method for the 
enumeration of coli forms — Part 3: Colony -count technique.  
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — Part 6: Horizontal method for the 
detection of Salmonella spp.  
 
KS ISO 6888 -1- 3, Methods for the microbiological e xamination of foods — Enumeration of  coagulase -positive 
staphylococci  
 
KS ISO 16654, Microbiology of food and animal feeding stuffs  —  Horizontal 
method for the detection of Escherichia coli 0157 . 
ISO 16654:2001/Amd 1:2017  - Microbiology of food and animal feeding stuffs  —  Horizontal method for the 
detection of Escherichia coli 0157  
Annex B: Result of interlaboratory studie s... 
 
KS ISO 79 3, Microbiology of food and animal feeding stuffs -- Horizontal method for the 
enumeration of Clostridium perfrigens -- Colony -count technique.  
 
KS ISO 6633, Fruits ,Vegetables and derived products - Determination of lead content - 
Flameless atomic absorptio n Spectrometric Method.  
 
KS ISO 6634, Fruits ,Vegetables and derived products - Determination of Arsenic Content - 
Silver diethlydithiocarbamate spectrophotometric Method.  KS 2430 : 2018  
 
2  © KEBS 2018  — All rights reserved  EAS 35,  Fortified Edible   salt — Specification  
 
KS EAS 39---Code of hygienic practic e for food and drink manufacturing companies  
 
KS ISO 948 –Spices and condiments -- Sampling  
 
KS ISO 16050, Foodstuffs — Determination of Aflatoxin B 1,and the total contents of Aflatoxins B 1, B2, 
G1 and G 2 in cereals, nuts and derived products — High perfo rmance liquid chromatographic method  
 
Codex Stan 193 --Codex Standard for Contaminants in food and feeds . 
 
Codex Stan 192 - Codex standard for Additives in Foods  
 
 
ISO 6632 - Fruits  & Vegetables  & derived  p roducts  determinat ion  of vol atile  acidity . 
 
KS ISO 948, Spices and condiments — Methods of sampling . 
 
ISO 2173:2003  
Fruit and vegetable products -- Determination of soluble solids -- Refractometric m ethod . 
 
    
3 Definitions  
 
For the purpose of this standard, the following definition shall apply.  
 
3.1 
extraneous  vegetable materials   
 fiber and skin common to ginger  
 
 
3.2 Defects  — Ginger paste shall be reasonably free from extraneneous vegetable m aterial.  
 
 
4 Requirements  
 
4.1 General requirements  
 
4.1.1   Ginger paste shall be obtained by grinding  or crushing  of clean ginger rhizomes and addition of a 
preservative such as citric acid, with subsequent concentration under vacuum . 
 
4.1.2  Ginger pas te sha ll be of the consistency of crushed ginger.  
 
4.1.3    The rhizomes used shall be mature, sound fresh, and free from  insect and fungal attack . 
 
4.1.4  Colour ginger paste shall  be light to dark tan in colour . 
 
4.1.5   Flavour ginger paste shall have char acteristic flavour with no burnt flavour or other off flavour.  
— Ginger paste shall be reasonably  free from extraneneous vegetable material.  
  KS 2430 : 2018  
 
© KEBS 2018  — All rights reserved    3  
4.1.7  Ginger paste , shall be reasonably free of insect fragments and contamination from rodents.  
 
4.2  Specific  requirements  
 
4.2.1  Ginger paste shall  comply with the physical and chemical limits given in Table 1 . 
 
 
Table 1 — Physical and chemical limits for ginger  paste  
 
SL No. Characteristic  Requirement/ 
Limits  Annex in this 
standard  
i) Total soluble solid s, % (mass/mass), min.  55 ISO 2173  
 
ii )  Acidity as acetic acid  ? 5 ISO 6632  
iv) Total insoluble pulp, % (mass/mass), max.  2 B 
 
4.2.2  Food a dditive s 
 
No additives other than those permitted under the Food, Drugs and Chemical Substances Act, Cap. 254 of the 
Laws of Kenya, Public health Act, Cap.  242 and  Codex Stan 192 – Codex General Standard for Food additives 
shall be used.            
 
4.2.3   Ginger paste shall comply wi th the heavy metal contaminant l imits in Table 2.  
 
Table 2 — Heavy metal contaminant limits for ginger  paste  
 
SL No Characteristic  Requirement  Test method 
 
i) Arsenic (as As), ppm, m ax. (0.5 )0.1 KS ISO 663 4 
ii) Lead (as Pb), ppm m ax. (2.5 ) 2 KS ISO 6633   
4.2.3  Ginger paste shall c omply with the microbiological l imits given in Table 3 . 
 
Table 3  — Microbiological  limits for ginger p aste 
 
 
SL 
No Characteristic  Limits  Test m ethod  
i) Coli forms , cfu/g  < 10 KS ISO 4832  
ii) Yeast and mould c ounts, cfu/ g < 10  KS ISO  21527   
iii) E. Coli counts, cfu/ g Absent  KS ISO 16654  
 ****iv Clostridium perfrigens  < 10 KS ISO 793  
v) Salmonella , cfu /25 g Absent  KS ISO 6579  
Vi ) Staphylococcus  aureus cfu/ g  < 10  KS ISO 6888  
*** unless canned  
 
  KS 2430 : 2018  
 
4  © KEBS 2018  — All rights reserved  5 Hygiene  
 
Ginger paste shall be manufactured under hygienic conditions complying with  KS EAS 39,  the Public Health 
Act, Cap. 242 Laws of Kenya, Food Drugs and Chemical Substances Act , Cap. 254 of the  Laws of Kenya .  
 
5.1 Aflatoxins  
 
Ginger paste shall  not have m ore than 10  ppb total a flatoxins and 5  ppb aflatoxin B1 , when  tested according to 
KS ISO 16050.  
 
6 Weights a nd m easures  
 
6.1 Fill of the c ontainer  
 
 Fill of the container shall comply with th e Weights and Measures Act, Cap . 513 of the Laws of Kenya.  
 
7 Environmental m anagement  
 
Ginger paste shall  be processed in an environment that conforms to EMCA 1999 No.8 on environmental 
management and conform to Cleaner Production  Technology . 
 
8 Packaging and marking  
 
8.1 Packaging   
 
Ginger paste shall  be packed in fo od grade containers that secur e product integrity and safety of the ginger 
paste.  
 
8.2 Labelling   
 
Labelling shall be  done in accordance with EAS 38.  Each container shall be legibly and indelibly marked with 
the following particulars:  
 
i) Name of the product;  
ii) Name and physi cal address of the manufacturer;  
iii) Net weight of the co ntents in grams or kilograms;  
iv) Date of manufacture;  
v) Code number/l ot number;  
vi) List of ingredients in descending order;  
vii) Expiry date;  
viii) Storage instructions;  
ix) Instructions for use ; 
x) Instructions for d isposal of used package ; 
xi)  Irradiation status  (where applicable ); 
xii) GMO status  
 
9 Sampling  
 
Sampling shall be done according to KS ISO 948.  KS 2430 : 2018  
 
© KEBS 2018  — All rights reserved    5  
 
 
  Annex  A 
(normative)  
 
Determination of total soluble solids  
 
B.1  Apparatus  
 
B.1.1  Refractometer , either hand or Ab be refractometer.  
 
B.2 Procedure  
 
Keep one or two drops of the ginger paste  concentrate  sample between the two prisms of the refractometer and 
read the percentage of refractometric soluble solids. Although the instrument is calibrated at 20  ˚C, no 
temperature correction is usually necessary, if readings are taken at room temperature.  
 
 
 
 
 
 
 
 KS 2430 : 2018  
 
6  © KEBS 2018  — All rights reserved   
 
Annex  B 
(normative ) 
 
Determination of total insoluble pulp  
 
 
C.1 Procedure  
 
Boil 20 g of sample with 100 m L distilled water for 30 -40 min.  Filter th rough dried and weighed filter paper.   
Wash with hot water.  Dry paper at 100˚C to constant weight.  From this weight subtract the weight of the filter 
paper. This gives the weight of total insoluble pulp.  
 
 
 
 
 
 
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© KEBS 2018  — All rights reserved    7