DRAFT UGANDA STANDARD  
  DUS 33 
Third  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 33: 2017 
© UNBS 2017   
  
Edible Ices and Ice mixes  — Specification  
 DUS 33: 2017  
ii © UNBS 2017 – 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 correc t application  
© UNBS 2017  
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. DUS 33:2017  
© UNBS 2017  – All rights reserved  iii 
 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 mandate d 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 key stakeholders 
including gov ernment, academia, consumer groups, private sector and other interested parties.  
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.  
The committee responsible for this document is Technical Committee UNBS /TC2, [Food and Agriculture ], 
Subcommittee SC 1, [Milk and Milk Prod ucts]. 
This third edition cancels and replaces the second edition ( US 33:2002 ), which has been technically revised.  
 
 DRAFT UGANDA STANDARD  DUS 33:2017  
 
© UNBS 2017  – All rights reserved  1 
 Edible Ices and Ice mixes  — Specification  
1 Scope   
This Draft  Uganda standard  specifies the requirements, methods of sampling and test f or edible ices  ready for  
human consumption  and ice mixes  in liquid or powder ed/dried  form.  
2 Normative references   
The following referenced documents 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.  
US EAS 38: Labelling of pre -packaged foods – General requirements  
US 45, General stan dard for food additives  
US 28: Code of Hygiene for food and drink manufacturing industries  
US ISO 4833 : Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 300 C by the pour plate technique  
 
US ISO 7251: Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
US 217 -8/EAS 217 -8: Methods for microbiological examination of foods – Part 8: Enumeration of Yeast and 
Moulds in Foods.  
 
US EAS 70  : Dairy ices and ice mixes  
 
US ISO 11290 -2: Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes -- Part 2: Enumeration metho d  
 
US ISO 6785: Milk and milk products — Detection of Salmonella spp.  
 
FDUS 1559; Materials in contact with food —Requirements for packaging materials  
3 Terms and definitions   
For the purposes of this document, the terms and definitions given in US EAS 70  and the following apply.  
3.1  
edible ices  
 frozen  sweetened products obtained either from an emulsion of fat and protein with the addition of other 
ingredients and substances, or from a mixture of water, sugars and other ingredients and substances which 
have been treated by freezing and are intended for storage, sale and human consumption in the frozen or 
partially frozen state .  
2 © UNBS  2017  – All rights reserved  
 3.2  
ice mixes  
products in liquids or powder form intended for the preparation of edible ices.  
3.3 
Ice cream  
edible ice obtained  from a heat treated mix,  consisting of edible fat and milk solids with or without other permitted 
ingredients and food additives.   
 
3.4 
frozen dessert or confection — shall mean an edible ice obtained from an emulsion of edible fat  
and protein or milk wit h one or more permitted ingredients and food additives  
 
3.5 
Sherbet / sorbet   —  
  edible ice obtained from sugar, water, fruit acid, fruit or  
fruit flavouring and a small amount of milk solids with or without permitted additives  
 
3.6 
Frozen Yogurt - 
Means f reezing while stirring a product resulting from the fermentation by specific lactic acid producing bacteria of a 
pasteurized or ultra-pasteurized  mixture of milk and other optional ingredients approved for use in ice cream  
 
3.7 
milk shake -  
a pure, clean,  wholesome semi -viscous drink prepared by stirring while freezing a pasteurized mix consisting of 
sweetener and other ingredients  
 
3.8 
frozen dietary dessert -  
food for any special dietary use, prepared by freezing, with or  without agitation, composed of a pasteurized mix 
which may contain milkfat and/or edible vegetable fats oroils, protein, carbohydrates, flavoring, stabilizers, 
emulsifiers, vitamins and minerals.  
 
3.9 
ice (water ice, lolly, popsicle)   
an edible ice obtained from sugar, water fruit acid  and fruit or fruit flavoring with or without other permitted 
ingredients and food additives  
 
3.10 
bulky flavours  
shall be flavouring materials or ingredients which have a significant contribution to the weight of the product fruit,  
nut, cocoa products, confectionery etc.  
 
 
3.11 
dried / powder  ice mixes  
dry product with moisture  content equal to or less than 4 per cent  which, after the addition of the prescribed amount 
of water .. DUS 33: 2017  
© UNBS  2017  – All rights reserved  3 
 4 Essential Composition  and quality factors  
4.1 Edible Ices  
4.1.1  Permitted  Ingredients   
 
 All ingredients used shall comply with the relevant standard s. 
 
4.2 Compositional requirements  
 
Edible ices, excluding coating of non -ice character, shall comply with the following requirements in Table 1  
Table 1 Compos tional requirements f or edible ices  
Characteristics  Frozen desserts  Frozen yoghurt  Sherbert  Frozen 
Dietary 
desserts  Milk 
shake  Water 
Ices 
and 
lollies  Test 
Method  Plain  Bulky  Plain  Bulky  
Milk Fat, % by  
mass,  
(min.)  - - 3.25 2.3 1-3 3.0%  3.25-
6.0 - US ISO 
7328  
ISO 8262  
Fat included if  
present., milk  
fat, % by  
mass, (min.)  5 4 - - - - - - US ISO 
3594  
US ISO 
3595  
Milk solids,  
not fat, % by  
mass, (min.)  - - - - 1-3 - - 1-3 US EAS 
70 
Protein, % by  
mass, (min.)  2.5 2.2 - - - - - - AOAC  
991.20 -
23. 
Egg yolk  
solids if  
declare d % 1.4(min)  1.4(min  1.12(max)  1.12(max  - - - - AOAC  
991.20 -
23. 
Total Solids,  
% by mass  
(min.)  30 28 30 28 10 - - 10 US ISO 
3728  
Acidity as %,  
citric acid  
(min.)  - - - - 0.35 - - 0.35  
ISO 
11869  
Acidity,  
expressed as  
lactic acid,  
(min).  - - 0.3 - - - - - US ISO 
11869  
Weight by  
volume g/L  (min.)  475 475 475 475 475 - - 475  
  
4 © UNBS  2017  – All rights reserved  
 5 Food Additives  
Food additive used shall be in accordance with US 45  
6 Contaminants  
6.1 Heavy metals  
The products covered by this standard shall comply with the maximum allowable h eavy metal contaminants 
established by the codex Alimentarius Commission . 
6.2 Pesticide  and Veterinary drug Residues  
The products covered by this standard shall comply with the maximum residue limits of the codex Alimentarius 
Commission.  
 
7 Hygiene  
Hygieni c Requirements  
Products covered by this standard shall be produced and handled in a hygienic manner in accordance with 
US 28.  
Edible ices and ice mixes  shall conform to the limits for microbiological contaminants in Table 2.  
Table 2 ─ Microbiological limi ts for Ices and Ice mixes   
Microorganism  Maximum limit  Test Method  
Total aerobic count, CFU/ml  103 US ISO 4833 - 1 
E. coli, per 100 ml   Absent  US ISO 7251  
Yeast and moulds, CFU/ml   10 US 217 -8/EAS 217 -8  
Listeria monocytogenes, CFU/m l Absent  US ISO 1 1290 -2 
Salmonella, ,  CFU/m l Absent  US ISO 6785  
 
8 Packaging  
Edible Ices and ice mixes  shall be packaged in accordance with US 1659 .  
9 Weights and measures  
Edible Ices and Ice mixes shall be packaged in accordance with the Weights and Measures legislat ion.  
10 Labelling  
10.1  General  
In addition  to the general provisions of US  EAS 38 , Edible ices and  ice mixes shall be labelled  with the 
following information  
 
a) The name of the product shall be Edib le ice or other names as described  in clauses 3. 
 DUS 33: 2017  
© UNBS  2017  – All rights reserved  5 
 b) The ne t volume or net weight in metric units ; 
 
c)  Name and address of the manufacturer, packer or distributor  
 
d)  If artificially flavored or colored, a statement that such flavoring and coloring has been added, need to 
be declared after the name e.g. water ice pine apple flavor, orange flavor e.tc  
 
e)  List of ingredients used in the manufacture of Edible ices, ice mixes and frozen desserts mix  
 
f)  When any Edible ices and ice mixes or frozen desserts are represented for special dietary use by 
man, it  shall be sold only i n a container, the label on which shall contain the name of the food and the 
list of  ingredients;  
 
g) When any Edible ices and ice mixes or frozen desserts are provided to consumers from soft -serve  
machines, the name of the type of frozen dessert in conjuncti on with the serving selections offered  
shall be conspicuously provided to the consumer;  
 
h)  Bulk containers of Edible ices and ice mixes or frozen desserts shall show the manufacturer’s name 
and address or assigned code, type of product and flavor statement;  
 
i)  Country of origin where applicable;  
 
j)  Expiry date  
11  Sampling   
Sampling shall be carried out in accordance with US CAC/GL 50   
6 © UNBS  2017  – All rights reserved  
 Bibliography  
[1] Kenya specification for edible ices and ice mixes  
[2] US 33 2002; Edible ices and ice mixes  
 
 
 
 
 
 
 
 
 
 
  
 
 DUS 33-2017  
© UNBS 2017  – 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 governed by the Standards Act, and the Regul ations 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 National Bureau of Standards. UNBS marked p roducts 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 33: 2017    
 
ICS 67.100.40 
Price based on nn pages  
© UNBS 2017 – All rights reserved