UGANDA STANDARD  
  US 818
First Edition
2009-mm-dd
 
 
Reference numbe r
US 818: 2009
 © UNBS 2009 
  
Fruit juices and nectars — Specification 
 US 818: 2009 
ii © UNBS 2009 – 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 2009  
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, in cluding 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: 256 414 505 995 
Fax: 256 414 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  US 818: 2009 
© UNBS 2009 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda.  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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 Uganda Standard has been developed as a result of a need to provide guidance to industry in production 
and regulation of fruits juices and related products.  This Uganda Standard is based on the Codex  general 
standard for fruit juices and nectars (CODEX STAN 247-2005).  
This Uganda Standard, US 818:2009, was developed by the subcommittee on Fruits, spices and vegetables 
and related products and processes (SC 4) under superv ision of technical committee on Food and Agriculture 
standards (UNBS/TC 2).   
This standard is issued in conjunction with the following standards: 
• US 62-1 Specification for fruit drin ks - Part 1: Fruit juice drinks 
• US 62-2 Standard specification for fruit dr inks - Part 2: Comminuted fruit drinks  
  
This standard replaces the following standards: 
• US 19 CS 139:1993 Standard specification for concentrated pineapple juice with preservatives for 
manufacturing 
• US 23 CS 47:1993 Standard specification for lemon juice preserved exclusively by physical means 
• US 25 CS 85 Standard specification for pineapple juice preserved exclusively by physical means 
• US 26 CS 138:1993 Standard specification for pinea pple juice concentrate (preserved exclusively by 
physical means 
• US 56:2000 Standard specification for orange ju ice preserved exclusively by physical means 
• US 58:2000 Standard specification fo r black currant juice (preserved exclusively by physical means) 
• US 59:2000 Standard specification for black currant concentrate (pre served exclusively by physical 
means) 
• US EAS 66-2:2000 Tomato products - Specification - Part 2: Tomato juice 
• US EAS 66-3: 2000 Tomato products - Specification - Part 3: Tomato concentrates (puree and paste)  
 UGANDA STANDARD US 818: 2009
 
© UNBS 2009 – All rights reserved  1
 Fruit juices and nectars — Specification  
1 Scope 
This Uganda Standard specifies requirements and methods of sampling and test for fruits juices, nectars and 
concentrated fruit juices intended for direct human consumption or for further processing. 
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 (including any amendments) applies. 
US 7, General standard for labeling of prepackaged foods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 45,  General standard for food additives  
US 201, Drinking (Potable) water ─ Specification  
US 500, General requirements for nutrition labelling 
US 508, General requirements for nutrition and health claims  
US 566, Use of nutrition terms ─ Requirements 
US 570, Code of hygienic practice for dried fruits 
US 738,  General standard for contaminants and toxins in foods 
US 217-2/EAS 217-2, Methods for the microbiological examination of foods ─ Part 2: General Guidance for 
the Enumeration of Micro-Organism s-Colony Count Technique at 30 °C   
US 217-8/EAS 217-8, Methods for microbiological  examination of foods ─ Part 8: Enumeration of yeasts and 
moulds   
US ISO 7251, Microbiology of food and animal feeding stuffs  — Horizontal method for the detection and 
enumeration of presumptive Escherichia co li — Most probable number technique  
US ISO 763, Fruits and vegetable products ─ Determination of ash insoluble in hydrochloric acid 
US ISO 2448, Fruit and vegetable products ─ Determination of ethanol content  
US ISO 2172, Fruit juice ─ Determination of solids content ─ Pyknometric method 
US ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method 
US ISO 5522, Fruits, vegetables and derived products – Dete rmination of total sulphur dioxide content US 818: 2009 
2 © UNBS 2009 – All rights reserved
 US ISO 5523, Liquid fruit and vegetable products – Determination of sulphur dioxide content – (Routine 
method) 
3 Terms and definitions 
For the purposes of this standard the fo llowing terms and definitions shall apply. 
3.1 
authenticity  
maintenance of the product’s essential physical, chemical, organoleptical, and nutritional characteristics of the 
fruit(s) from which it comes 
3.2 
brix 
soluble solids content of the juice  
4 Description 
4.1 Species description 
The species indicated as the botanical name in the 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. 
4.2 Product description  
4.2.1 Fruit juice  
Fruit juice is the unfermented but fermentable liquid obtai ned 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 removed by Good Manufacturing 
Practices (GMP) w ill be acceptable.  
The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical 
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 co mponents, 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.  
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 me chanical extraction processes; and  
b) fruit juice from concentrate by reconstituting co ncentrated fruit juice (4.2.2) with potable water that 
meets the requirements of US 201.  US
© UNBS 2009 – All rights reserved  3
  818: 2009 
4.2.2 Concentrated fruit juice  
Concentrated fruit juice is the product that complies wi th the definition given in 3. 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 reconstituted juice from the same fruit, as indicated in the Table 1.  
In the production of juice that is to be concentrate d, suitable processes are used and may be combined with 
simultaneous diffusion of the pulp cells or fruit pulp by  water provided that the water extracted soluble fruit 
solids are added in-line to the primary juic e, before the concentration procedure.  
Fruit juice concentrates may have restored (see Note 1 in Clause 5)  aromatic substances and volatile flavour 
components, all of which shall be obt ained 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 5) 
obtained by suitable physical means from 
the same kind of fruit may be added.  
4.2.3 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 fruit juice may be concentrated and reconstituted.  
The solids content of the finished product shall meet the minimum Brix level for recons tituted juice specified in 
the Table 1.  
4.2.4 Fruit purée for use in the manufacture of fruit juices and nectars  
Fruit purée for use in the manufacture of fruit juices  and nectars is the unferm ented 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 acco rdance 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 s hall 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.  
4.2.5 Concentrated fruit purée for use in the manufacture of fruit juices and nectars  
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 suffici ent to increase the Brix level to a value at least 50 % 
greater than the Brix value established for reconstituted juice 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 kind of fruit 
4.2.6 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. 
.  US 818: 2009 
4 © UNBS 2009 – All rights reserved
 4.2.7 Fruit nectar  
Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition 
of sugars (5.1.2.1,syrups (5.1.2.2) and/or honey (5 .1.2.3) , and/or food additive sweeteners (US 45) to 
products described in 4.2.1, 4.2.2, 4.2.3, 4.2. 4, 4.2.5 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 physica l means may be added. That product moreover shall 
conform to the requirements defined for fruit nectars in Table 1.  
A mixed fruit nectar is obtained from two or more different kinds of fruit. 
NOTE 1  Introduction of aromas and flavours are allowed to  restore the level of aromat ic substances and volatile 
flavour components in accordance with good manufacturing practices (GMP). 
NOTE 2  For citrus fruits, pulp or cells ar e the juice sacs obtained from the endocarp.  
5 Essential composition and quality factors 
5.1 Composition  
5.1.1 Basic Ingredients  
5.1.1.1 Directly expressed fruit juices 
The Brix level for directly expressed fruit juices shal l be the Brix as expressed from the fruit and the soluble 
solids content of the single strength ju ice shall not be modified, except by blendings with the juice of the same 
kind of fruit.  
5.1.1.2 Reconstituted juice and nectar 
The Brix level for the fruit juice that requires reconsti tution of concentrated juices or dehydrated/powdered fruit 
juice (fruit juice powder) shall be in accordance with the minimum Brix level established in Table 1, exclusive 
of the solids of any added optional ingredients and additives.  
If there is no Brix level specified in Table 1, the mini mum Brix shall be calculated on the basis of the soluble 
solids content of the single strength juice used to produce such concentrated juice.  
The potable water used in reconstitution shall, at a minimum, meet the requirements of US 201. 
5.1.2 Other permitted ingredients  
5.1.2.1 Sugars  
Sucrose, glucose (dextrose anhydrous)  or fructose with less than 2 % moisture may be added only to 
products intended for sale to the consumer or for catering purposes.  
Both sugars and acidifying agents (listed in US 45) shall not be added to the same fruit juice. US
© UNBS 2009 – All rights reserved  5
  818: 2009 
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. Lanatus  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)
 According 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  
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 provisions  of 
the Standard, except that the minimum Brix level of the reconsti tuted juice shall be the Brix leve l as expressed from the fruit  used to 
make the concentrate.  
b)  
No data currently available. The minimum Brix level of the rec onstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)  
Acid corrected as determined by the method for total ti tratable acids in Clause 10 on Methods of Analysis.  
d) This product is ‘coconut water’ which is  directly extracted from the coconut without expressing the coconut meat   
 
 
 US 818: 2009 
6 © UNBS 2009 – All rights reserved
 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 
Ficus carica L.  Fig  18.0  25.0  
Fortunella Swingle sp.  Kumquat  ( * )b)
 ( * )c)
 
Fragaria x. ananassa 
Duchense(Fragaria chiloensis Duchesne x Fragaria 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  13.5  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 Passion Fruit  ( * )b)
 ( * )c)
 
Pasiflora edulis Sims. f. edulus 
Passiflora edulis Sims. f. 
Flavicarpa O. Def.  Passion Fruit  12c)
 25.0  
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 reconstitut ed juice shall be the Brix level as  expressed from the fruit used to 
make the concentrate.  
b)
No data currently available. The minimum Brix level of the rec onstituted juice shall be the Brix level as expressed from the fr uit 
used to make the concentrate.  
c)
Acid corrected as determined by the method for total titr atable acids in the Section on Methods of Analysis.  
d) This product is ‘coconut water’ which is  directly extracted from the coconut without expressing the coconut meat   
 
 
 
 US
© UNBS 2009 – All rights reserved  7
  818: 2009 
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.) Per s.  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  
Rubus loganobaccus L. H. 
Bailey  Loganberry  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 provisions  of 
the Standard, except that the minimum Brix level of the reconsti tuted juice shall be the Brix leve l as expressed from the fruit  used to 
make the concentrate.  
b  
No data currently available. The minimum Brix level of the rec onstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c  
Acid corrected as determined by the method for total titr atable acids in the Section on Methods of Analysis.  
d       This product is ‘coconut water’  which is directly extracted from the coconut without expressing the coconut meat   
 US 818: 2009 
8 © UNBS 2009 – All rights reserved
 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 provisions  of 
the Standard, except that the minimum Brix level of the reconsti tuted juice shall be the Brix leve l as expressed from the fruit  used to 
make the concentrate.  
b)  
No data currently available. The minimum Brix level of the rec onstituted juice shall be the Brix level as expressed from the fruit 
used to make the concentrate.  
c)  
Acid corrected as determined by the method for total ti tratable acids in Clause 10 on Methods of Analysis.  
d)  This product is ‘coconut water’ which is  directly extracted from the coconut without expressing the coconut meat   
 
 
5.1.2.2 Syrups  
Syrups, liquid sucrose, invert sugar solution, invert s ugar 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 (listed in US 45) shall not be added to the same fruit juice. 
5.1.2.3 Honey  
Sugars derived from fruits and/or honey may be added only to fruit nectars (4.2.6).  
5.1.2.4 Lemon and lime juice 
Lemon ( Citrus 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 4.2.1,  4.2.2, 4.2.3, 4.2.4 and 4.2.5.  
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 r eticulata 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.  US
© UNBS 2009 – All rights reserved  9
  818: 2009 
5.1.2.6 Salt and spices and aromatic herbs 
Salt and spices and aromatic herbs (and their nat ural extracts) may be added to tomato juice.  
5.1.2.7 Nutrients 
For the purposes of product fortific ation, essential nutrients such as vitamins and minerals may be added to 
products fruit juice (4.2.1).  Such additions shall comp ly with national legislation established for this purpose. 
NOTE Any optional ingredients added are subject to  ingredient labelling requirements (see Clause 9). 
5.2 Quality criteria  
The fruit juices and fruit nectars shall have the characteri stic 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. 
Table 2 — Requirements for fruits juices and nectars 
 Characteristic Requirement Method of test 
Ethanol content, mg/kg, max. 3 US ISO 2448 
Acid insoluble ash, mg/kg, max. 20 US ISO 763 
Brix, minimum See Table 1  
 
US ISO 2172 
US ISO 2173   
5.3 Verification of composition, quality and authenticity  
Fruit juices and nectars shall be subject to testing fo r authenticity, composition, and quality where applicable 
and where required.  
The verification of a sample’s authenticity/quality ma y 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 variati ons, seasonal changes and for variations occurring due 
to processing.  
6 Food additives and processing aids 
Food additives listed in Tables 1 and 2 of the US 45 in food categories 14.1.2. 1 (Fruit juice), 14.1.2.3 
(Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in 
foods subject to this standard.  
Food processing aids listed in Table 3 may be used in the processing of products subject to this standard. US 818: 2009 
10 © UNBS 2009 – All rights reserved
 Table3 ─ Maximum level of use of food processing aids in line with good manufacturing practices  
Function Substance 
Antifoaming Agent  Polydimethylsiloxanea) 
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)  Clarifying Agents  
Ion exchange resins (cation and anion)  
Filtration Aids  Isinglassc) 
Kaolin  
Perlite  
Polyvinylpolypyrrolidone  
Potassium casseinatec)
 
Potassium tartrateb)
 
Precipitated calcium carbonateb)
 
Rice hulls  
Silicasol  
Sodium caseinatec)
 
Sulphur dioxideb), d)
 Flocculating Agents 
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 of 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 carry over of these 
processing aids into finis hed product, they are subject to ingredient declaration in accordance with US 7.  
d)  
10 mg/L maximum limit (as residual SO
2) when determined in accordance with US ISO 5522 and US ISO 5523 
e) Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and 
do not substantially affect the cellulose content of the processed fruit.  
f) May also be used for example, for preservation US
© UNBS 2009 – All rights reserved  11
  818: 2009 
7 Contaminants 
7.1 Pesticide residues  
The products covered by the provisions of this stan dard shall conform to those maximum residue limits for 
pesticides established by the Codex Alimentarius Commission for these products.  
7.2 Other contaminants   
The products covered by the provisions of this standard shall conform to those maximum levels for 
contaminants and toxins in US 738. 
8 Hygiene  
8.1 The products covered by the provisions of this Standard shall be prepared and handled in accordance 
with US 28 and other relevant Codes of Hygienic Practice and Codes of Practice.  
8.2 The products shall conform to microbiological criteria in Table 4. 
Table 4 ─ Microbiological limits in fruit juices and nectars 
Microorganism Limit Method of test 
Total plate count, (cfu/g), maximum 1000 US 217-2/EAS 217-2 
Eschericia coli,  (cfu/g), maximum  Not detected US ISO 7251 
Yeasts and moulds, (cfu/g), maximum 30 US 217-8/EAS 217-8 
8 Packaging 
The products covered by the provisions of this st andard shall be packaged in clean food grade packaging 
material to protect the product from contaminat ion. The packaging materials and process shall not 
contaminate the product or otherwise affect it s technological, nutritional or sensory quality. 
9 Labelling 
9.1 General labeling requirements 
The products covered by the provisions of this Standard shall be labelled in accordance with US 7, US 500, 
US 508 and US 566 and the requir ements in 9.2, and 9.3. 
9.2 Containers destined for the final consumer  
9.2.1 Name of the product  
9.2.1.1 General 
The name of the product shall bear the name of the fruit used as defined in 4.1.  
The fruit name shall be filled in the blank of the pr oduct 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.  US 818: 2009 
12 © UNBS 2009 – All rights reserved
 9.2.1.2 Fruit Juice (4.2.1)  
The name of the product shall be “_____ juice” or “juice of _____”.  
9.2.1.3 Concentrated fruit juice (4.2.2)  
The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.  
9.2.1.4 Water extracted fruit juice (4.2.3)  
The name of the product shall be “water extracted_____ juice” or “water extracted juice of _____”.  
9.2.1.5 Fruit Purée (4.2.4)  
The name of the product shall be “______ purée” or “Purée of _______”.   
9.2.1.6 Concentrated Fruit Purée (4.2.5)  
The name of the product shall be “concentrated ______ purée” or “ ______ purée concentrated”.  
9.2.1.7 Fruit Nectars (4.2.6)  
The name of the product shall be “____ nectar” or “nectar of ____”.  
9.2.1.8 Fruit juice blend  
In the case of fruit juice products (4.1) manufactured fr om two or more fruits, the product name shall include 
the names of the fruit juices comprising 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.  
9.2.1.9 Products from concentrate 
For fruit juices, fruit nectars and mixed fruit juice/nec tar, 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 “reconstit uted” shall be entered in conjunction with or close to 
the product name, standing out well fr om any background, in clearly visible characters, not less than half the 
height of the letters in the name of the juice.  
9.2.2 Additional requirements  
9.2.2.1 Products prepared by physically removing water from the fruit juice 
For fruit juices, fruit nectars, fruit purée and mixed fruit juices/nectars/pur ées, if the product is prepared by 
physically removing water from the fruit juice in an amount sufficient to increase the Brix level to a value at 
least 50% greater than the Brix value established for reco nstituted juice from the same fruit, as indicated in 
Table 1, it shall be labelled “concentrated”.  
9.2.2.2 Products one or more of the optional sugar or syrup ingredients are added 
For products defined in 4.2.1 to 4.2.5, 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 c onjunction with or in close proximity to the product 
name. US
© UNBS 2009 – All rights reserved  13
  818: 2009 
9.2.2.3 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 consumpti on 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. 
9.2.2.4 Varietal denominations 
Distinct varietal denominations may be used in conj unction with the common fruit names on the label where 
such use is not misleading. 
9.2.2.5 Juice content declaration 
Fruit nectars and mixed fruit nectars shall be conspicuousl y labelled with a declaration of “juice content __%” 
with the blank being filled with the percentage of purée and/or fruit juice computed on a volume/volume basis. 
The words “juice content __%” shall appear in close prox imity 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. 
9.2.2.6 Nutrition declaration 
Any added essential nutrients declaration shall be labell ed in accordance with US 500, US 508 and US 566. 
An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute 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 shall conform to US 500, US 508 and US 566. 
9.2.2.7 Pictorial representations  
A pictorial representation of fruit(s) on the label shall not mislead the consumer with respect to the fruit so 
illustrated.  
9.2.2.9 Products containing added carbon dioxide 
Where the product contains added carbon dioxide the term “carbonated” or “sparkling” shall appear on the 
label near the name of the product.  
9.2.2.10 Tomato juice containing  spices and/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 s hall appear on the label near the name of the juice.  
9.2.2.11 Juice containing added pulp, cells, arom atic 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 added to nectar over that normally contained in the juice shall be declared in the list of ingredients.  US 818: 2009 
14 © UNBS 2009 – All rights reserved
 9.3 Non-retail containers  
Information for non-retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identific ation, 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 information may appear exclusively in the accompanying 
documents.  
However, lot identification, and the name and address of the manufacturer, packer, di stributor or importer may 
be replaced by an identification mark, provided that such  a mark is clearly identifiable with the accompanying 
documents.  For non retail containers, the information r equired 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. 
10 Methods of sampling and test 
The products covered by the provisio ns of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be perform ed using the methods of ISO standards, and the AOAC 
standards. US
© UNBS 2009 – All rights reserved  15
  818: 2009 
Bibliography 
[1] US 19 CS 139:1993 Standard specification for concentrated pineapple juice with preservatives for 
manufacturing 
[2] US 23 CS 47:1993 Standard specification for lemon juice preserved exclusively by physical means  
[3] US 25 CS 85 Standard specification for pineapple juice preserved exclusively by physical means  
[4] US 26 CS 138:1993 Standard specification for pineapple juice concentrate (preserved exclusively by 
physical means  
[5] US 56:2000 Standard specification for orange juice pr eserved exclusively by physical means  
[6] US 58:2000 Standard specification for black currant juice (preserved exclusively by physical means)  
[7] US 59:2000 Standard specification for black currant concentrate (preserv ed exclusively by physical 
means)  
[8] US 62-1:1999 Specification for fruit drinks - Part 1: Fruit juice drinks  
[9] US 62-2:1999 Standard specification for fruit drinks  - Part 2: Comminuted fruit drinks   
[10] US EAS 66-2:2000 Tomato products - Specification - Part 2: Tomato juice  
[11] US EAS 66-3: 2000 Tomato products - Specification - Part 3: Tomato concentrates (puree and paste)  US
© UNBS 2009 – All rights reserved  16
  818: 2009 
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 gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction 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 products 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.  
 
 US 818: 2009
 
ICS 67.160.20  
Price based on nn pages 
© UNBS 2009 – All rights reserved