PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 14 
Second  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 14 : 2016 
© UNBS 201 6 
  
Fat spreads and blended spreads — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 14:2016 
ii                © UNBS  2016  - 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 2016 
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: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 14:2016 
© UNBS  2016 - 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 Draft Uganda Standard, DUS DEAS 14: 2016 , Fat spreads and blended spreads — Specification,  is 
identical with  and has been reproduced from a Draft  East African Standard, DEAS 14: 2016 , Fat spreads 
and  blended spreads — Specification,  and is being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
This second edition cancels and replaces the first edition (US EAS 14:2006), which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   FDEAS 14:2016 
ICS 67.100  
© EAS 2016                                                                                                                              First Edition 2016 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Fat spreads and blended spreads — Specification   
EAST AFRICAN COMMUNITY FDEAS 14:2016 
ii © EAC 2016 – 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 2016 — 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 p rosecuted. FDEAS 14:2016 
© EAC 2016 – All rights reserve d iii 
 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 14 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils . 
This second edition cancels and replaces the first edition (EAS 14:2000), which has been technically revised. 
 
 FINAL DRAFT EAST AFRICAN STANDARD  FDEAS 14:2016  
 
© EAC 2016 – All rights reserved  1 
 Fat spreads and blended spreads — Specification 
1 Scope 
1.1  This Final Draft East African Standard specifies requirements, methods of sampling and test for fat 
spreads and blended spreads. 
1.2  The draft standard does not apply to fat spreads derived exclusively from milk and/or milk products to 
which only other substances necessary for their manufacture have been added such as butter and dairy 
spreads.  
2 Normative referenc es 
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. 
 
CAC/GL 23 , Guidelines on the use of nutrition claims 
EAS 38, Labelling of prepackaged foods 
EAS 39, Code of practice for food and drink manufacturing industry 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
fat spreads and blended spreads 
a fluid emulsion composed of a mixture of edible fats or oils and water mainly intended to be used for the 
purposes of spreading to other foods  
3. 2  
fat spreads 
a spread which does not contain milk fat or contains low percentage of milk fat  
3.3 
 blended spreads 
spread which contains a high percentage of milk fat  
 
 FDEAS 14:2016 
2 © EAC 2016 – All rights reserved  
 3.4 
edible fats and oil 
foodstuffs composed of glycerides of fatty acids of vegetable, animal or marine origin, hydrogenated or 
otherwise. They may contain small amounts of other lipids such as phosphatides, of unsaponifiable 
constituents and of free fatty acids naturally present in the fat or oil 
3.5 
modified oils 
oils in which all or part which have undergone interesterification, hardening, fractional crystallization or any 
other acceptable technological changes 
3.6 
ingredient 
any substance including a food additive, used in the manufacture or preparation of the food and present in the 
final product. 
4  Requirements 
4.1 Ingredients 
4.1.1  The ingredients shall include edible fats and/or oils, or mixtures of these (modified or not) complying 
with the East Africa Standards for fats and oils. 
4.1.2  Optional ingredients such as vitamins, salt, proteins, food additives, water and/or milk and/or milk 
products, anti oxidants may be used. 
4.2 General requirements 
4.2.1 The products shall be free from foreign and extraneous matter 
4.2.2 The product shall be homogeneous and suitable for spreading 
4.2.3  The product shall not have bitter taste or rancid odour characteristic of spoilage 
. 
4.3  Specific requirements 
Fats spreads and blended spreads shall comply with requirements stipulated in table 1 below. FDEAS 14:2016 
© EAC 2016 – All rights reserve d 3 
  
Table 1 Requirements for fats spreads and blended spreads 
Characteristic  Requirement  Method of test  
Fatty matter 
(m/m), % Margarine and blends  ≥ 801 ISO 17189  
fat spreads and 
blended fat spreads  10 < 80 %2 
Milk fat content, 
% Fat spreads,.  <33 AOAC 990.27  
Blended fat spreads, .  3 < 104 
Peroxide value, mill equivalents peroxide -
oxygen/kg, maximum  10 ISO 3960  
1fat content shall be greater than 80 %  
2Fat content shall be greater than 10 but less than 80  
3Milk fat shall be less than 3 %  
4Milk fat shall be greater than 3 % but less than 10 %  
 
5  Optional Ingredients  
5.1  Vitamins 
Vitamins may be added to fat spreads and blended spreads. When vitamin A is added it shall comply with the 
limit provided below 
 
                                                                        Requirement 
i)          Vitamin A g RE/Kg                                20,000 – 40,000 
ii)          Vitamin D, g/Kg, max                                    5 
iii)         Vitamin E, mg/ Kg, max                                  10 
5.2. Sodium chloride 
Maximum sodium chloride shall be 3 % m /m. 
5.3  Food additives 
Fat spreads and blended spreads may contain only the permitted food additives in the Codex Stan 192. FDEAS 14:2016 
4 © EAC 2016 – All rights reserved  
 6  Contaminants 
Table 2— Limits for contaminants for fat spreads and blended spreads 
S.No.  Parameter  Limit  Test Method  
 Lead (Pb)  0.1 mg/kg  ISO 12193  
 Arsenic (As)  0.1 mg/kg  ISO 2590  
 
6  Hygiene 
Fat spreads and blended spreads shall be produced, processed, handled and stored in accordance with EAS 
39. 
6.4  Microbiological limit 
 
Table 3 — Microbiological limit for fat spreads and blended spreads 
Sl No.  Micro -organism  Max. limit (Cfu)  
i) 
 Total plate count per g  
 500 
 
ii) 
 Coliforms per g  
 10 
 
iii) 
 Salmonella spp per 25 g 
 Shall be absent  
 
iv) 
 E.coli  per g  
 Shall be absent  
 
v) 
 Staphylococcus aureaus  per g  
 Shall be absent  
 
vi) Yeasts and m oulds per g  
 100 
 
7  Packaging 
Fat spreads and blended spreads shall be packaged in food grade containers and sealed in manner to ensure 
the safety and quality requirements specified in this standard are maintained throughout the shelf life of the 
product 
8  Labelling 
8.1  Labelling of fat spreads and blended spreads shall be done in accordance with EAS 38. 
8.2  Where health and nutrition claim is applied, it shall comply with EAS 804 and EAS 805. 
 FDEAS 14:2016 
© EAC 2016 – All rights reserve d 5 
 9  Methods sampling 
Sampling of fat spreads and blended spreads shall be carried in accordance with ISO 5555 and samples 
prepared for testing according to ISO 661 
 FDEAS 14:2016 
© EAC 2016 – All rights reserved