.            DEAS 77 -1: 2018:  
ICS 67.160.20  
 
© EAC 2018                                                                                                                               First Edition 2018  
 DRAFT EAST AFRICAN STANDARD  
Fruit juices and nectars  — Specification  
EAST AFRICAN COMMUNITY   .            DEAS 77 -1: 2018:  
ii © EAC 2018  – All rights reserved  
 Copyright notice  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Conformance  ................................ ................................ ............................. Error! Bookmark not defined.  
3 Normative references  ................................ ................................ ................................ ............................  1 
4 Terms and definitions  ................................ ................................ ................................ ...........................  2 
5 Symbols (a nd abbreviated terms)  ................................ ................................ ................................ ........  2 
6 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
7 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
8 Special  ................................ ................................ ................................ ........ Error! Bookmark not defined.  
Annex  A (normative)  Annex title  ................................ ................................ .......... Error! Bookmark not defined.  
A.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
A.2.1  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.2.2  Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
Annex  B (informative)  Which styles correspond to which  element  — Quick reference guide Error! Book mark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ......................  18 
  .            DEAS 77 -1: 2018:  
iv © EAC 2018  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requir ements 
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.  
The C ommunity has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representativ es from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other i nterested parties. 
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 Principles and procedures for development of East African Standards.  
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 ve rsions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC ###, [name of committee] , 
Subcommittee SC ##, [name of subcommittee] . 
Attention is drawn to the possibility that some of the elements  of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This second/third/…  edition cancels and replaces the first/second/…  edition ( EAS nnn-n:yyyy), which has 
been technically rev ised.  
EAS nnn consists of the following parts, under the general title Introductory element  — Main element : .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    v 
  
 .            DEAS 77 -1: 2018:    
 
© EAC 2018  – All rights reserved  
  
 Fruit juices and nectars  — Specification  
1 Scope   
This Draft East Africa Standard specifies requirements and methods of sampling and test for frui t juices, 
nectars , concentrated fruit juices , Fruit juice from concentrate, Water extracted fruit juice, dehydrated fruit 
juice, powdered fruit juice, Fruit puree and concentrated fruit puree intended for direct human consumption or 
for further processing  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements 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 38, General standard for labeling of prepackaged foods   
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry   
Codex stan 192, General standard for food  additives  
EAS 1 53, Drinking  water ─ Specification   
EAS 803,  Nutrition labelling — Requirements   
EAS 804 , Claims on food — Requirements    
EAS 805 , Use of nutrition and health claims — Requirements  
ISO 874, Fresh fruits and vegetables -- Sampling  
EAS , Code of hygienic practice for d ried fruits  
Codex S tan 193, General standard for contaminants and toxins in foods  ISO 4833 - 2, Methods for the 
microbiological examination of foods ─ Part 2: General Guidance for the Enumeration of Micro -Organisms -
Colony Count Technique at 30 °C    
ISO 21 527-1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95 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 763, Fruits and vegetable products ─ Determination of ash insoluble in hydrochloric acid   
ISO 2448, Fruit and vegetable products ─ Determination of ethanol content     .            DEAS 77 -1: 2018:  
2 © EAC 2018  – All rights reserved  
 ISO 2172, Fruit juice ─ Determination of solids content ─ Pyknometric method   
ISO 2173, Fruit a nd vegetable products ─ Determination of soluble solids ─ Refractometric method  
ISO 5522 , Fruits, vegetables and derived products – Determination of total sulphur dioxide content  
ISO 5523, Liquid fruit and vegetable products – Determination of sulphur di oxide content – (Routine method)  
ISO 6636 -2, Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic 
absorption spectrometric method  
ISO 6634, Fruits, vegetables and derived products -- Determination of arsenic content -- Silver 
diethyldithiocarbamate spectrophotometric method   
ISO 7952, Fruits, vegetables and derived products -- Determination of copper content -- Method using flame 
atomic absorption spectrometry  
ISO 6633  Fruits, vegetables and derived products -- Determin ation of lead content -- Flameless atomic 
absorption spectrometric method  
 
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at th e following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
fruit Juice  
Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately 
mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest 
surface treatments  
3.2 
authenticity   
maintenance of the product’ s essential ph ysical, chemical, organoleptic , and nutritional characteristics of the 
fruit(s) from which it comes  
3.3 
brix  
soluble solids content of the juice  
3.4 
fruit puree  
the unfermented but fermentable product obtained by suitable processes for example, by sieving, grinding, 
and milling the edible part of the whole or peeled fruit w ithout removing the juice.  
 
3.5 Nectar  
fruit Nectar is the unfermented but fermentable product obtained by adding water with or without the addition 
of sugars  
 .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    3 
 3.6 
Concentrated fruit juice  
product that complies with the definition given in Section 3.1 abo ve, except water has been physically 
removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value 
established for reconstituted juice from the same fruit .  
3.7  
food grade material  
material  that will safegu ard the hygienic, safety, nutritional, technological, and organoleptic qualities of the 
product.  
4 Description  
4.1 Product description   
4.1.1 Fruit juice   
Fruit juice is the unfermented liquid obtained from the edible part of sound, appropriately mature  and fresh fruit 
or of fruit maintained in sound condition by suitable means.  
Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but 
some parts or components of pips, seeds and peel, which cannot be re moved by Good Manufacturing 
Practices (GMP) will be acceptable.   
The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptic and 
nutritional characteristics of the juices of the fruit from which it comes. The  juice may be cloudy or clear and 
may have restored aromatic substances and volatile flavour components, all of which shall be obtained by 
suitable physical means, and all of which shall be recovered from the same kind of fruit.   
Pulp and cells obtained b y suitable physical means from the same kind of fruit may be added.   
A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or 
juices and purées, from different kinds of fruit.   
Fruit juice is obtained  as follows:   
a) fruit juice directly expressed by mechanical extraction processes; and  
b) b) fruit juice from concentrate by reconstituting concentrated fruit juice (4.2.2) with potable water that 
meets the requirements of EAS 12.  
 
4.1.2 Concentrated fruit jui ce   
Concentrated fruit juice is the product that complies with the definition given in 4.2.1, except water has been 
physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the 
Brix value established for r econstituted juice from the same fruit, as indicated in the Table 1.  
In the production of juice that is to be concentrated, suitable processes are used and may be combined with 
simultaneous diffusion of the pulp cells or fruit pulp by water provided that t he water extracted soluble fruit 
solids are added in -line to the primary juice, before the concentration procedure.   
Fruit juice concentrates may have restored (see Note 1 in Clause 4.2.6) aromatic substances and volatile 
flavour components, all of which shall be obtained by suitable physical means, and all of which shall be 
recovered from the same kind of fruit. Pulp and cells (see Note 2 in Clause 4.2.6) obtained by suitable 
physical means from the same kind of fruit may be added.    .            DEAS 77 -1: 2018:  
4 © EAC 2018  – All rights reserved  
 4.1.3 Water extracted  fruit juice   
Water extracted fruit juice is the product obtained by diffusion with water of:   
- pulpy whole fruit whose juice cannot be extracted by any physical means,   
- dehydrated whole fruit; or  
- dehydrated/powdered fruit juice  
Water extracted f ruit juice may be concentrated and reconstituted.   
The solids content of the finished product shall meet the minimum Brix level for reconstituted juice specified in 
the Table 1.   
4.1.4 Fruit purée  
Fruit purée for use in the manufacture of fruit juices a nd nectars is the unfermented but fermentable product 
obtained by suitable processes for example, by sieving, grinding, and milling the edible part of the whole or 
peeled fruit without removing the juice. The fruit shall be sound, appropriately mature, and  fresh or preserved 
by physical means or by treatment(s) applied in accordance with the applicable provisions of the Codex 
Alimentarius Commission.   
Fruit purée may have restored aromatic substances and volatile flavour components, all of which shall be 
obtained by suitable physical means, and all of which shall be recovered from the same kind of fruit. Pulp and 
cells obtained by suitable physical means from the same kind of fruit may be added.   
4.1.5 Concentrated fruit purée  
Concentrated fruit purée for  use in the manufacture of fruit juices and nectars is obtained by the physical 
removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least 50 % 
greater than the Brix value established for reconstituted juic e from the same fruit, as indicated in Table 1.   
Concentrated fruit purée may have restored aromatic substances and volatile flavour components, all of which 
shall be obtained by suitable physical means, and all of which shall be recovered from the same k ind of fruit  
4.1.6 Dehydrated/powdered fruit juice (fruit juice powder)  
Dehydrated/powdered fruit juice is the product obtained from fruit juice of one or more kinds by the physical 
removal of virtually all the water content.  
4.1.7 Fruit nectar  
Unfermen ted but fermentable product obtained by adding water with or without the addition of either nutritive 
sweeteners or non-nutritive sweeteners to products described in 4. 1.1, 4. 1.2, 4. 1.3, 4. 1.4, 4. 1.5 or to a mixture 
of those products.   
Aromatic substances,  volatile flavour components, pulp and cells all of which shall be recovered from the 
same kind of fruit and be obtained by suitable physical means may be added. That product moreover shall 
conform to the requirements defined for fruit nectars in Table 1.   
4.2.8  Fruit Pulp  
Edible portions of the fruit, mashed, or cut into pieces, but not reduced to a puree’  
  
 .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    5 
 4.2.9  Blended or mixed fruit juice and nectar  
Blended or mixed fruit juice and nectar is the unfermented but fermentable product obtained by adding water 
with or without the addition of sugars, syrups and/or honey, and/or  sweeteners, obtained from two or more 
different kinds of fruits. The blend can be obtained from the following;  
i. Fruit juice,  
ii. Fruit juice from concentrate,  
iii. concentrated fruit juice,  
iv. Water extracted fruit juice,  
v. dehydrated fruit juice,  
vi. Powdered fruit juice,  
vii. Fruit puree,  
viii. Concentrated fruit puree .  
 
4.2.10  Fresh fruit Juices  
Fresh Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, 
appropriatel y mature, ripe and fresh fruit, freshly squeezed or extracted and packaged as appropriate and 
which;  
a) Contains no additives  
b) Has not been subjected to any preserving process other than chilling  
c) Clean and free from exogenous foreign matter  
d) Is practically free  from endogenous foreign matter like seeds and bits of peel  
e) Is intended to be sold for consumption within two hours of extraction or six hour with refrigeration  
 
NOTE 1 Introduction of aromas and flavours are allowed to restore the level of aromatic subst ances and volatile flavour 
components in accordance with good manufacturing practices (GMP).  
NOTE 2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.   
4.2 Species description  
The species indicated as the botanical name in t he Table 1 shall be used in the preparation of fruit juices, fruit 
purées and fruit nectars bearing the product name for the applicable fruit.   
For fruit species not included in the Table 1, the correct botanical or common name shall apply.  
 
  .            DEAS 77 -1: 2018:  
6 © EAC 2018  – All rights reserved  
 5 REQUIREME NTS 
5.1 General requirements   
5.1.1  Basic Ingredients   
5.1.1.1 Directly expressed fruit juices  
The Brix level for directly expressed fruit juices shall be the Brix as expressed from the fruit and the soluble 
solids content of the single strength juice sh all not be modified, except by blendings with the juice of the same 
kind of fruit.   
5.1.1.2 Reconstituted juice and nectar  
5.1.2 Other permitted ingredients   
5.1.2.1 Sugars   
Sucrose, glucose (dextrose anhydrou s) or fructose with less than 2 % moisture ma y be added only to products 
intended for sale to the consumer or for catering purposes.   
Both sugars and acidifying agents shall not be added to the same fruit juice  
Table 1─ Requirements for name and Brix content of common fruit juices and nectars  
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or purée content 
(% v/v)b) for fruit 
nectars  
Actinidia deliciosa (A. Chev.) C. 
F. Liang & A. R. Fergoson  Kiwi  ( * )b) ( * ) c) 
Anacardium occidentale L.  Cashewapple  11.5  25.0  
Ananas comosus (L.) Merrill 
Ananas sativis L. Schult. f.  Pineapple  10  40.0  
Annona muricata L.  Soursop  14.5  25.0  
Annona squamosa L  Sugar Apple  14.5  25.0  
Averrhoa carambola L.  Carambola / Starfruit  7.5  25.0  
Carica papaya L.  Papaya  ( * ) b) 25.0  
Chrysophyllum cainito  Star Apple  ( * ) b) ( * ) c) 
Citrullus lanatus (Thunb.) 
Matsum. & Nakai var. Lanat us  Water Melon  8.0  40.0  
Citrus aurantifolia (Christm.) 
(swingle)  Lime  8.0c)
 According to the 
legislation of the 
importing country  
Citrus aurantium L.  Sour Orange  ( * )b)
 50.0  
Citrus limon (L.) Burm. f. Citrus 
limonum Rissa  Lemon  8.0c)
 Accord ing to the 
legislation of the 
importing country  
Citrus paradisi Macfad  Grapefruit  10.0c)
 50.0  
Citrus paradisi, Citrus grandis  Sweetie grapefruit  10.0  50.0  
Citrus reticulata Blanca  Mandarine/ Tangerine  11.8c)
 50.0  
Citrus sinensis (L.)  Orange   10.  50.0  
Cocos nucifera L.d) Coconut  5.0  25.0  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    7 
 Cucumis melo L.  Melon  8.0  35.0  
Cucumis melo L subsp. melo 
var. inodorus H. Jacq .  Casaba Melon  7.5  25.0  
Cucumis melo L. subsp . melo 
var. inodorus H. Jacq  Honeydew Melon  10.0  25.0  
Cydonnia  oblonga Mill.  Quince  11.2  25.0  
Diospyros khaki Thunb .  Persimmon  ( * )b)
 40.0  
Empetrum nigrum L.  Crowberry  6.0  25.0  
Eribotrya japonesa  Loquat  ( * )b)
 ( * )c)
 
Eugenia syringe  Guavaberry Birchberry  ( * )b)
 ( * )c)
 
Eugenia uniflora Rich.  Suriname Cherry  6.0  25.0  
a)  
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisio ns of 
the Standard, except that the minimum Brix level of the reconstituted juice shall be the Bri x level as expressed from the fruit used to 
make the concentrate.  
b)  
No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)  
Acid corrected as d etermined by the method for total titratable acids in Clause 10 on Methods of Analysis.  
d) For mixed and  blended fruit juices the brix of the product shall be declared in the label    
 
 
 
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconsti tuted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Ficus carica L.  Fig  18.0  25.0  
Fortunella Swingle sp.  Kumquat  ( * )b)
 ( * )c)
 
Fragaria x. ananassa 
Duchense (Fragaria chiloensis 
Duchesne x Frag aria virginiana 
Duchesne)  Strawberry  7.5  40.0  
Genipa americana  “Genipap”  17.0  25.0  
Hippophae elaeguacae  Sea Buckthorn  ( * )b
 25.0  
 Hipppohae rhamnoides L.  Buckthornberry = Sallow -
thornberry  6.0  25.0  
Litchi chinensis Sonn.  Litchi/Lychee  11.2  20.0  
Lycopersicum esculentum L.  Tomato  5.0  50.0  
Malpighia sp. (Moc. & Sesse)  Acerola (West Indian Cherry)  6.5  25.0  
Malus domestica Borkh.  Apple  10  50.0  
Malus prunifolia (Willd.) Borkh. 
Malus sylvestris Mill.  Crab Apple  15.4  25.0  
Mammea americana  Mammee Apple  ( * )b)
 ( * )c)
 
Mangifera indica L  Mango  13. 25.0  
Morus sp.  Mulberry  ( * )b)
 30.0  
Musa species including M. 
acuminata and M. paradisiaca 
but excluding other plantains  Banana  12 25.0  
Passiflora edulis  Yellow P assion Fruit  ( * )b)
 ( * )c)
 
Pasiflora edulis Sims. f. edulus 
Passiflora edulis Sims. f. 
Flavicarpa O. Def.  Passion Fruit  12c)
 25.0   .            DEAS 77 -1: 2018:  
8 © EAC 2018  – All rights reserved  
 Passiflora quadrangularis  Passion Fruit  ( * )b)
 ( * )c)
 
Phoenix dactylifera L.  Date  18.5  25.0  
Pouteria sapota  Sapote  ( * )b)
 ( * )c)
 
Prunus armeniaca L.  Apricot  11.5  40.0  
Prunus avium L.  Sweet Cherry  20.0  25.0  
Prunus cerasus L.  Sour Cherry  14.0  25.0  
Prunus cerasus L. cv. 
Stevnsbaer  Stonesbaer  17.0  25.0  
Prunus domestica L. subsp. 
domestica  Plum  12.0  50.0  
Prunus domestica L. subsp. 
domestica  Prune  18.5  25.0  
Prunus domestica L. subsp. 
domestica  Quetsche  12.0  25.0  
a) 
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the  provisions of the 
standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit u sed to 
make the concentrate.  
b)
No data currently available. The minimum Brix level of the reconstituted juice s hall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)
Acid corrected as determined by the method for total titratable acids in the Section on Methods of Analysis.  
d) For mixed and  blended fruit juices the brix of the product  shall be declared in the label   
 
 
 
 
Botanical Name  Fruit’s Common Name  Minimum Brix level for 
reconstituted fruit juices and 
reconstituted purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Prunus persica (L.) Batsch var . 
nucipersica (Suckow) c. K. 
Schneid.  Nectarine  10.5  40.0  
Prunus persica (L.) Batsch var . 
persica  Peach  10.5  40.0  
Prunus spinosa L.  Sloe  6.0  25.0  
Psidium guajava L.  Guava  8.5  25.0  
Punica granatum L.  Pomegranate  12.0  25.0  
Pyrus arbustifolia (L.) Pe rs.  Aronia/Chokeberry  ( * )b
 ( * )c
 
Pyrus communis L.  Pear  12.0  40.0  
Ribes nigrum L.  Black Currant  11.0  30.0  
Ribes rubrum L.  Red Currant  10.0  30.0  
Ribes rubrum L.  White Currant  10.0  30.0  
Ribes uva -crispa  Red Gooseberry  ( * )b
 30.0  
Ribes uva -crispa L.  Goosberry  7.5  30.0  
Ribes uva -crispa L.  White Goosberry  ( * )b
 30.0  
Rosa canina L.  Cynorrhodon  ( * )b
 40.0  
Rosa sp. L.  Rosehip  9.0  40.0  
Rubus chamaemorus L.  Cloudberry  9.0  30.0  
Rubus chamaemorus L. Morus 
hybrid  Mulberry  ( * )b
 40.0  
Rubus fruitcosus L.  Blackberry  9.0  30.0  
Rubus hispidus (of North 
America) R. caesius (of Europe)  Dewberry  10.0  25.0  
Rubus idaeus L. Rubus 
strigosus Michx.  Red Raspberry  8.0  40.0  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    9 
 Rubus loganobaccus L. H. 
Bailey  Loganb erry  10.5  25.0  
Rubus occidentalis L.  Black Raspberry  11.1  25.0  
Rubus ursinus Cham. & Schltdl.  Boysenberry  10.0  25.0  
Rubus vitifolius x Rubus idaeus 
Rubus baileyanis  Youngberry  10.0  25.0  
Sambucus nigra L. Sambucus 
canadensis.  Elderberry  10.5  50.0  
Solanum quitoense Lam.  “Lulo”  ( * )b
 ( * )c
 
Sorbus aucuparia L.  Rowanberry  11.0  30.0  
Sorbus domestica  Sorb  ( * )b
 30.0  
Spondia lutea L.  “Cajá”  10.0  25.0  
Spondias tuberosa Arruda ex 
Kost.  “Umbu”  9.0  25.0  
Syzygiun jambosa  Pome Apple  ( * )b
 ( * )c
 
Tamarindus indica  Tamarind (Indian date)  13.0  Adequate content to 
reach a minimum 
acidity of 0.5  
a  
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provis ions of 
the Standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fru it used to 
make the concentrate.  
b  
No data currently available. The minimum Brix level of the reconstituted juice shall b e the Brix level as expressed from the fruit 
used to make the concentrate.  
c  
Acid corrected as determined by the method for total titratable acids in the Section on Methods of Analysis.  
d      For mixed and  blended fruit juices the brix of the product shall be declared in the label   
 
 
 
 
 
 
Botanical Name  Fruit’s Common Name  Minimum Brix Level for 
Reconstituted Fruit Juices and 
Reconstituted Purée  Minimum Juice 
and/or Purée 
Content (% v/v)b for 
Fruit Nectars  
Theobroma cacao L.  Cocoa pulp  14.0  50.0  
Theobroma grandiflorum L.  “Cupuaçu”  9.0  35.0  
Vaccinium macrocarpon Aiton 
Vaccinium oxycoccos L.  Cranberry  7.5  30.0  
Vaccinium myrtillus L. 
Vaccinium corymbosum L. 
Vaccinium angustifolium  Bilberry/Blueberry  10.0  40.0  
Vaccinium vitis -idaea L.  Lingonberry  10.0  25.0  
Vitis Vinifera L. or hybrids 
thereof Vitis Labrusca or hybrids 
thereof  Grape  16.0  50.0  
 Other : High acidity   Adequate content to 
reach a minimum 
acidity of 0.5  
 Other : High pulp content, or 
Strong flavour   25.0  
 Other : Low acidity, Low pulp 
content, or Low/medium 
flavour   50.0  
a)  
If a juice is manufactured from a fruit not mentioned in the above list, it shall, nevertheless, comply with all the provisio ns of 
the Standard, except that the minimum Brix level of the reco nstituted juice shall be the Brix level as expressed from the fruit used to  .            DEAS 77 -1: 2018:  
10 © EAC 2018  – All rights reserved  
 make the concentrate.  
b)  
No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit 
used to make the conce ntrate.  
c)  
Acid corrected as determined by the method for total titratable acids in Clause 10 on Methods of Analysis.  
d)  For mixed and  blended fruit juices the brix of the product shall be declared in the label    
  
 
 
5.1.2.2 Syrups  
Syrups, liquid su crose, 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 (4.2.1), concentrated fruit juices 
(4.2.2), concentrated fruit purée (4.2.5) and fruit  nectars (4.2.6).   
Both syrups and acidifying agents shall not be added to the same fruit juice.  
5.1.2.3 Honey and sugars derived from fruits   
Honey and Sugars derived from fruits may  be added only to fruit nectars  
5.1.2.4 Lemon and lime juice  
Lemon (C itrus limon (L.) Burm. f. Citrus limonum Rissa) juice or lime (Citrus aurantifolia (Christm.)) juice, or 
both, may be added to fruit juice up to 3 g/L anhydrous citric acid equivalent for acidification purposes to 
unsweetened juices as defined in 4..1, 4.. 2, 4.1.3, 4. 1.4 and 4. 1.5.   
Lemon juice or limejuice, or both, may be added up to 5 g/L anhydrous citric acid equivalent to fruit nectars as 
defined in 4.2.6.   
5.1.2.5 Citrus reticulata juice  
The juice from Citrus reticulata and/or hybrids with reticula ta may be added to orange juice in an amount not 
to exceed 10 % of soluble solids of the reticulata to the total of soluble solids of orange juice.  
5.1.2.6  Salt and spices and aromatic herbs  
Salt and spices and aromatic herbs (and their natural extracts) m ay be added to tomato juice.  
5.1.2.7  Fortification  
For the purposes of product fortification, essential nutrients such as vitamins and minerals may be added to 
fruit juice (4.2.1).  Such additions shall comply with national legislation  established for thi s purpose.  
NOTE  Any optional ingredients added are subject to ingredient labelling requirements (see Clause 9).  
 
5.2 Specific requirement   
The fruit juices and fruit nectars shall have the characteristic colour, aroma and flavour of juice from the same 
kind of fruit from which it is made.  
The fruit juices and fruit nectars shall conform to the requirements in Table 2.  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    11 
 Table 2 — Requirements for fruits juices and nectars  
 
 
 
 
 
 
5.3 Verification of composition, quality and authenti city  
Fruit juices and nectars 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 Standard, 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.  
6 Food additives  and processing a ids 
Food additives listed in Tables 1 and 2 ) may be used; Food processing aids listed in Table 3 may be used in 
the processing of products subject to this standard.  
Table3 ─ Maximum level of use of food processing aids in line with good manufacturing practices  
Function  Substance  
Antifoaming Agent  Polydimethylsiloxanea) 
Clarifying Agents  Adsorbent clays (bleaching, natural or activated earths)  
Adsorbent resins  
Activated carbon (only from plants)  
Bentonite  
Calcium hydroxideb) 
Cellulose  
Chitosan  
Colloidal silica  
Diatomaceous earth  
Gelatin (from skin collagen)  
Ion exchange resins (cation and anion)  
Filtration Aids  Isinglassc) 
Flocculat ing Agents  Kaolin  
Perlite  
Polyvinylpolypyrrolidone  
Potassium casseinatec)
 Characteristic  Requirement  Method of test  
Ethanol content, %, max.  0.3 ISO 2448  
Acid insoluble ash, %, max.  0.02 ISO 763  
Minimum Juice and/or purée 
content (% v/v)b)  See Table 1  GMP  
Brix, minimum  See Table 1  ISO 2173  
CO 2 content (if added)  
  Not less than one 
volume  Annex A   .            DEAS 77 -1: 2018:  
12 © EAC 2018  – All rights reserved  
 Potassium tartrateb)
 
Precipitated calcium carbonateb)
 
Rice hulls  
Silicasol  
Sodium caseinatec)
 
Sulphur dioxideb), d)
 
Tannin  
Enzyme preparationse Pectinases (for breakdown of pectin),  
Proteinases (for breakdown of proteins),  
Amylases (for breakdown of starch) and  
Cellulases (limited use to facilitate disruption of cell walls).  
Packing gasf Nitrogen  
Carbon dioxide  
a) 10 mg/L is the maximum residue limit o f the compound allowed in the final product.  
b)  
Only in grape juice  
c)  
Use of these processing aids should take into account their allergenic potential. If there is any carryover  of these 
processing aids into finished product, they are subject to ingred ient dec laration in accordance with US 38 .  
d)  
10 mg/L maximum limit (as residual SO
2) when determined in accordance with ISO 5522 and  ISO 5523  
e) Enzyme preparations may be used as processing aids provided these preparations do not result in a total liqu efaction and 
do not substantially affect the cellulose content of the processed fruit.  
f) May also be used for example , for preservation  
 
7 Contaminants  
7.1 Pesticide residues   
The products covered by the provisions of this standard shall conform to th ose maximum residue limits for 
pesticides established by the Codex Alimentarius Commission for these products.   
7.2 Metal contaminants  
Fruit juices and nectars shall not exceed levels of metals specified in Table 4 
Table; 4  Metal contaminants requirements  
Class  Maximum (mg/kg)  Method of test  
Arsenic (as As )  0.2 ISO 6634  
Copper (as Cu)  1.5 ISO 7952  
zinc  (as Zn)  5 ISO 6636 -2, 
Lead (as Pb)  0.03  ISO 6633  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    13 
  
8 Hygiene  
8.1 The products covered by the provisions of this Standard shall be prepared and handle d in accordance 
with US EAS 39 and other relevant Codes of Hygienic Practice and Codes of Practice.  
8.2 The products shall conform to microbiological criteria in Table 5. 
Table 5 ─ Microbiological limits in fruit juices and nectars  
Microorganism  Limit  Meth od of test  
Total plate count, (cfu/g), maximum  1000  ISO 4833 - 2 
Eschericia coli , (cfu/g), maximum  Absent  ISO 7251  
Yeasts and moulds, (cfu/g), maximum  30 ISO 21527 -1 
 
9 Packaging  
Fruit juices and nectars  shall be packaged in food grade containers  
10 Weights and measures  
Fruit juices and nectars  shall be packaged in accordance with the Weights and Measures of Partner States’ 
regulations  
11 Labelling  
11.1 General labeling requirements  
In addition to the requirements of EAS 38,  803,804 and 805  the follow ing specific labelling 
requirements shall apply and shall be legibly and indelibly marked  on the container ;9.2.1  Name of the 
product  
11.1.1 General  
The name of the product shall bear the name of the fruit used as defined in 4.1.  
The fruit name shall be f illed in the blank of the product name mentioned under this clause. These names may 
only be used if the product conforms to the definition in 4.1 or which otherwise conform to this standard.  
11.1.2 Fruit Juice  
The name of the product shall be “_____ juic e” or “juice of _____”.  
11.1.3 Concentrated fruit juice  
The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.   .            DEAS 77 -1: 2018:  
14 © EAC 2018  – All rights reserved  
 11.1.4 Water extracted fruit juice  
The name of the product shall be “water extracted_____ juice” or “water e xtracted juice of _____”.  
11.1.5 Fruit Purée  
The name of the product shall be “______ purée” or “Purée of _______”.   
11.1.6 Concentrated Fruit Purée   
The name of the product shall be “concentrated ______ purée” or “ ______ purée concentrated”.  
11.1.7 Fruit Nectars  
The name of the product shall be “____ nectar” or “nectar of ____”.  
11.1.8 Fruit juice blend  
In the case of fruit juice products (4.1) manufactured from two or more fruits, the product name shall include 
the names of the fruit juices compri sing the mixture in descending order of proportion by weight (m/m) or the 
words "fruit juice blend", " a fruit juice mixture", "mixed fruit juice" or other similar wording.  
11.1.9 Products from concentrate  
For fruit juices, fruit nectars and mixed fruit j uice/nectar, if the product contains or is prepared from 
concentrated juice and water or the product is prepared from juice from concentrate and directly expressed 
juice or nectar, the words “from concentrate” or “reconstituted” shall be entered in conjunc tion with or close to 
the product name, standing out well from any background, in clearly visible characters, not less than half the 
height of the letters in the name of the juice.  
11.2.2 Additional requirements  
11.2.2.1  Products prepared by physically r emoving water from the fruit juice  
For fruit juices, fruit nectars, fruit purée and mixed fruit juices/nectars/purées, if the product is prepared by 
physically removing water from the fruit juice in an amount sufficient to increase the Brix level to a valu e at 
least 50% greater than the Brix value established for reconstituted juice from the same fruit, as indicated in 
Table 1, it shall be labelled “concentrated”.  
11.2.2.2 Products one or more of the optional sugar or syrup ingredients are added  
For produc ts defined in 4. 1.1 to 4. 1.5, where one or more of the optional sugar or syrup ingredients as are 
added, the product name shall include the statement called “sugar(s) added” after the fruit juice or mixed fruit 
juice’s name.  
When food additive sweeteners are employed as substitutes for sugars in fruit nectars and mixed fruit nectars, 
the statement, “with sweetener(s),” shall be included in conjunction with or in close proximity to the product 
name.  
11.2.2.3  Products  to be reconstituted before consumption  
Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar or mixed concentrated fruit 
juice/nectar/purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit nectar or mixed fruit 
juices/nectars/purées, the label shall bear appropriate directions for reconstitution on a volume/volume basis 
with water to the applicable Brix value in the Table 1 for reconstituted juice.  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    15 
 11.2.2.4  Varietal denominations  
Distinct varietal denominations may be used in conjunction w ith the common fruit names on the label where 
such use is not misleading.  
11.2.2.5  Juice content declaration  
Fruit nectars and mixed fruit nectars shall be conspicuously labelled with a declaration of “juice content __%” 
with the blank being filled with th e percentage of purée and/or fruit juice computed on a volume/volume basis.  
The words “juice content __%” shall appear in close proximity to the name of the product in clearly visible 
characters, not less than half the height of the letters in the name of the juice.  
11.2.2.6  Nutrition declaration  
Any added essential nutrients declaration shall be labelled in accordance with US EAS 803, US EAS 804, US 
EAS 805, . 
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, cons titute a 
“Vitamin C” claim.  
For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part the 
added sugars or other sugars or syrups, including honey and/or sugars derived from fruits any nutrient content 
claims  related to the reduction in sugars sh all conform to US EAS 803, US EAS 804 and US EAS 805,. . 
11.2.2.7  Pictorial representation s  
A pictorial representation of fruit(s) on the label shall not mislead the consumer with respect to the fruit so 
illustrated.  
11.2.2.9 Products containing added carbon dioxide  
Where the product contains added carbon dioxide more than one volume the term “carbonated” or “sparkling” 
shall appear on the label near the name of the product.  
11.2.2.10 Tomato juice containing spices an d/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs in accordance with Section 5.1.2.6 the term 
“spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice.  
11.2.2.11 Juice containing added pulp, cells, aromatic substances or volatile flavour components  
Pulp and cells added to juice over that normally contained in the juice shall be declared in the list of 
ingredients.  
Aromatic substances, volatile flavour components, pulp and cells ad ded to nectar over that normally contained 
in the juice shall be declared in the list of ingredients.  
11.3 Non-retail containers  
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanyi ng documents, except that the name of the product, lot identification, net contents and the name 
and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear 
on the container, except that for tankers the i nformation may appear exclusively in the accompanying 
documents.   .            DEAS 77 -1: 2018:  
16 © EAC 2018  – All rights reserved  
 However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may 
be replaced by an identification mark, provided that such a mark is clearly ide ntifiable with the accompanying 
documents.  For non retail containers, the information required shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, and the name and address 
of the manufacturer or packer shall appear on the container.  
12 Methods of sampling  
The fruit nectar and concentrate shall be sampled in accordance to ISO. 874  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ANNEX A : Method of measuring gas volume  
 
Principle  
 
The method involves snifting of the top gas.  The pressure reading should drop to 2 psi, to remove the air  
before testing for carbon dioxide volume.  In so doing correcti on of altitude as per table should be considered 
as pressure is affected by altitude.  .            DEAS 77 -1: 2018:  
© EAC 2018  – All rights reserved    17 
  
The apparatus consists of pressure gauge having a hollow spike with holes in its side.  The bottle is ins erted 
from the side into the slot provided in the neck of the carbon dioxide tester and is secured in place by 
tightening with a threaded system.  The pressure gauge is inserted until the needle point touches the crown 
cork.  There is a snift valve on the gauge stem which is kept closed until the needle point of the pressure 
gauge is forced through the crown cork.  The reading is noted on the gauge.  
 
Procedure  
 
Clamp the bottle in the frame of the gas volume tester.  Pierce the crown cork but do not shake the bottle.  
Snift off the top gas quickly until the gauge reading drops to zero.  Make certain to close the valve instantly the 
needle touches zero in the pressure gauge.  Shake the bottle vigorously until the gauge gives the reading that 
additional shaki ng does not change.  Record the pressure.  Note the temperature and recor d.  Obtain the 
volume of gas from pressure -temperature chart  (Carbon dioxide chart ) 
. 
  .            DEAS 77 -1: 2018:  
18 © EAC 2018  – All rights reserved  
 Bibliography  
[1] .            DEAS 77 -1: 2018:  Fruit juices and nectars Specification