DEAS 147-2: 2017  
ICS 67.220.20  
 
© EAC 2017                                                                                                                           Second  Edition 2017  
 DRAFT EAST AFRICAN STANDARD  
Vinegar — Specification — Part 2: Vinegar from artificial sources  
EAST AFRICAN COMMUNITY  DEAS 147-2: 2017  
ii © EAC  2017  – All rights reserved  
 Copyright notice  
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participants in the EAC stand ards 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 
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© East African Community  2017  — All rights reserved  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 147-2: 2017  
© EAC 2017  – All rights reserved  iii 
 Foreword  
Development of the Eas t 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 g oods and services are exchanged 
within the Community will be removed.  
The Community 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 representatives 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 interested 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. XXXXXX.  
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 .  
The committee responsible for this docu ment is Technical Committee EASC /TC 006, Spices culinary herbs 
and condiments . 
This second  edition cancels and replaces the first edition (EAS  147-2: 1999 ), which  has been technically 
revised.  
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 f or identifying any or all such patent rights.  DEAS 147-2: 2017  
iv © EAC  2017  – All rights reserved  
 Introduction  
Vinegar from artificial source is a dilute solution of food grade glacial acetic acid with or without added 
colouring matter (caramel). It is largely confined to food flavouring and preservation  
The standard emphasises that the quality of substitute vinegar slab be safe for human consumption as a food.  
Vinegar from artificial source usually contain about 4.5 per cent m/v of synthetic acetic acid and are coloured 
with caramel.  
 DRAFT EAST AFRICAN STANDARD  DEAS 147-2: 2017  
 
© EAC 2017  – All rights reserved  1 
 Vinegar — Specificat ion — Part 2: Vinegar from artificial sources  
1 Scope   
This Draft East African Standard specifies requirements and methods of sampling and test for vinegar from artificial 
sources for human consumption.  
2 Normative references   
The following documents are r eferred 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 ame ndments) applies.  
CODEX STAN 193,  Codex general standards for contaminants and toxins in food and feed  
EAS 12, Drinking (Potable) water  — Specification  
EAS 38, Labelling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturi ng industry — Code of practice  
ISO 928,  Spices and condiments  — Determination of total ash  
ISO 948, Spices and condiments — Sampling  
ISO 2173,  Fruits, v egetables and derived products — Determination of soluble solids   
ISO 7952, Fruits, v egetables and der ived products — Determination of copper content — Method sing flame 
atomic absorption spectrometry  
3 Terms and definitions   
For the purposes of th is document, the following term and definition  apply.  
artificial vinegar  
a product prepared by diluting food g rade glacial acetic acid with drinking potable water and may contain 
caramel  
4 Requirements  
4.1 General requirements  
Artificial  vinegar shall :  
a) consist of a dilute solution of food grade acetic acid with or without added colouring matter (caramel).  DEAS 147-2: 2017  
2 © EAC  2017  – All rights reserved  
 b) have th e characteristic taste and odour of dilute acetic acid.  
c) be free from added colouring matter other than caramel.  
d) be free from any harmful ingredients injurious to health.  
e) be prepared using portable water complying with EAS 12.  
4.2 Specific requirements  
Vinegar from artificial sources shall comply with the requirements in Table 1.  
Table 1 — Quality requirements for vinegar from artificial sources  
S/No  Characteristic  Limits  Test method  
i)  Total acidity, %, m/v  4 - 13 ISO 750  
ii)  Total solids, g/l, max.  10.5 ISO 2173 
iii)  Iron, mg/kg, max.  5 ISO 9526  
iv)  Copper, mg/kg, max.  0.4 ISO 7952  
5 Contaminants  
Heavy metals in artificial vinegar shall not exceed maximum residue limit as stipulated in Codex Stan 193.  
6 Hygiene  
Artificial v inegar shall be manufactured and handled in a hygienic manner in accordance with EAS 39.  
7 Weights and measures  
The volume and fill of the container  shall comply with the Weights and Measures regulations of Partner States 
or equivalent legislation.  
8 Packaging  
Artificial vinegar shall be package d in food grade containers, which protect the product from damage without 
reacting with the product.  
9 Labelling  
9.1 The product shall be legibly and indelibly labelled in compliance with the requirements of EAS 38. In 
addition the following information sh all appear legibly on each container:  
a) Name of the product;  
b) name, physical location and full address of manufacturer/packer;  
 
c) The declaration of the total acid content;  DEAS 147-2: 2017  
© EAC 2017  – All rights reserved  3 
 d) The net contents;  
e) Batch or code number;  
f) Country of origin;  
g) Storage conditions;  
h) Instruct ions of use;  
i) Date of manufacture; and  
j) Where caramel has been added, it shall be declared.  
9.2 Labelling of non -retail containers  
In addition to the requirements of EAS 38, the following specific provisions apply to the labelling  of non -retail 
containers:  
a) Information in 9.1 shall be given either on the container or in accompanying documents, except that 
the name of the food, lot identification and the name and address of the manufacturer or packer shall 
appear on the containers.  
b) However, lot identification a nd the name and address of the manufacturer or packer may be replaced 
by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
document.  
10 Sampling  
Sampling shall be carried out in accordance with ISO 948.  DEAS 147-2: 2017    
 
© EAC 2017  – All rights reserved