AFDC 12 (539) P 3 REV.TZS 1194:2015                                                                                            
 ICS: 67.16 0.20  
 
                                                                                                                       DRAFT TANZANIA STANDARD  
 
Apple juice — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
               TANZANIA BUREAU OF STANDARDS                                                                                                                       
©TBS 2020 – All rights reserved   1  
 
 
 
 
Apple juice — Specification  
 
 
0 Foreword  
 
Apple  juice is a sweet, light yellow to golden coloured liquid obtained by mace ration and pressing of ripe 
apple  fruits.  The juice is normally valued for its vitamin C content which normally  gets lost during 
processing.  
 
This Tanzania Standard was prepared to safe guard the consumer  and to guide manufacturers, traders 
and regulatorsf or safe and quality  
In the preparation of this Tanzania Standard assistance was derived from:  TZS 1194:2015 Apple juice — 
Specification  
 
In reporting the results of a test or analysis made  in accordance with this Tanzania Standard , if the final 
value obs erved or calculated is to be rounded off, it shall be done  in accordance with TZS 4  (see clause 
2). 
  
 
1 Scope  
 
This Tanzania Standard prescribes  the requirements , methods of sampling and tests for apple juice  
extracted from an apple fruit Malus domestica  Borkh (synonymous Pyrus malus ( L). intended for direct 
human consumption . 
 
 
2 Normative References   
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edi tion cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies . 
 
TZS 163 , Fruits and Vegetables — Sampling  
 
TZS 1496 , Fruits and Vegetables — Determination of soluble solids  
 
TZS 570 , Determina tion of organic acids in fruits juices  
 
TZS 1504, Fruits and Vegetables — Determination of ethanol content  
 
TZS 1498 , Fruits  and Vegetables — Determination of ascorbic acid  
 
TZS 4 , Rounding off numerical values  
 
TZS 73 1 Microbiology of food and feeding stu ffs-Horizontal method for detection and enumeration of 
presumptive Escherichia coli  
 
TZS 113:2015 Code of hygienic practice for processed fruit and vegetable products  
  
 Codex Stan 192 , Food additives — Schedule  
 
TZS 163 , Fruits a nd vegetables — sampling  and tests  
 
TZS 118 , Food stuff — General guidance for enumeration of micro organisms — Colony count technique 
at 30  °C 
 
TZS 122 , Microbiology of food and feeding stuff -Horizontal method for detection of Salmonella spp  
 
TZS 131 , Microbiology — General guidance  for enumeration of yeast and mould — Colony count 
technique at 25 °C.  
 
TZS 538 , Packaging and l abelling of fo  
 
TZS 1492 , Fruits and Veget ables — Determination of tin content  
 
TZS 268 - General atomic absorption spectrophotometric method for determinatio n of lead in food stuffs  
 
TZS 789/EAS 12, Drinking (potable) water — Specification  
 
TZS 1581 -1, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 1581 -2, Determination of cadmium content – Method flame atomic absorption spectrometry  
 
3 Terms and definitions  
 
For the purpose of this Tanzania Standard  the following definitions shall apply:  
 
3.1 apple juice   
 
Unfermented  but fermentable  juice intended for direct co nsum ption, obtained by mechanic al process of 
sound ripe apples  Malus domestica  Borkh . 
 
3.2 d efects   
 
particles of skins, stems, fibrous matters and other plant tis sues  or any other foreign material  
 
 
 
4 Requirement  
 
4.1 General requirements  
 
4.1.1 Apple ju ice shall be obtained by mechanical process ing of ripe apple fruits . The juice shall be clean 
with golden or light yellow colorati ons. The juice may have been concentrated and later reconstituted with 
potable  water  conform to TZS 789 for the purpo se of maintaining the  essential composition and quality 
factors of the juice.  
 
4.1.2 Apple  juice shall have characteristic colour, flavor and aroma and shall not show any sign of 
fermentation . 
 
4.1.3 Apple  juice shall be free from de fects (see 3.2) . 
 
 
4.2 Specific requirements  
Apple  juice shall conform to the physical and chemical requirements given in Table 1 . 
    
©TBS 2020 – All rights reserved   3  
 
 
Table 1 — Physical  and chemic al requirements for apple juice  
 
S/No  Characteristic  Requirements  Test method  
(see clause 2)  
i  Soluble solids ,% by mas s, read as brix 
at 20  °C, min. 11.5 TZS 1496  
ii  Total acidity, g/l, max . 0.8 TZS 570  
iii  Ethanol % by mass, max . 0.3 TZS 1504  
iv  Ascorbic acid %  by mass, min . 0.3 TZS 1498  
 
4.5 Food  additives  
 
food additives permitted shall be used in accordance with Codex Stan 192 ( see clause 2)  
 
 
5 Contaminants  
 
5.1 Apple  juice shall not contain metal contamina nts in excess of the quantities specified in Table 2 . 
 
Table 2 — Limits for me tal contaminants in apple juice  
 
 
 
 
 
 
 
 
 
 
 
 
 
5.2 The maximum allowable pesticide residue limit in apple juice shall be as prescribed i n the Codex . 
 
 
6 Hygiene  
 
6.1 Apple  juice shall be prepared  under hygienic conditions  in accordance with TZS 113  (see clause 2) . 
 
6.2 Microbiological  limits  – Apple juice shall be free from pathogenic microorganisms  or their toxic 
derivatives such as patulin  and shall comply with the microbiological limits provide d in Table 3 . 
 Heavy metals  Maximum  
mg/kg  Test method  
Arsenic (As )  0.2 TZS 1502/  
Lead (Pb)  0.03 TZS 963 -3/ 
Tin (Sn)  250 TZS 1492  
Cadmium (Cd)   0.05 TZS 1581 -1/2,  
  
Table 3 — Microbiological limits for apple juice  
 
S/No  Type of microorganism  Requirements  Test method  
(see clause 2)  
i  Total viable count , cfu/ml , 
Max 10  TZS 118  
ii  Yeast and moulds,  cfu/ml  absent  TZS 131  
iii  Escherichia coli , MPN/ml  absent  TZS 731  
 
 
7 Sampling and test methods  
 
7.1 For the purpose of this Tanzania S tandard sampling of apple juice shall be done in accordance with 
TZS 163 (see clause 2) . 
 
7.2 Apple  juice shall be tested for ascertaining conformity of the product to the requir ements in this 
Tanzania S tandard  by the m ethods given in the respective tables  of this Tanzania S tandard . 
 
 
8 Packing, marking and labelling  
 
8.1 Packing  
 
8.1.1 Apple  juice shall be packed in suitable food grade containers .  
8.1.2  Containers  shall be airt ight and shall be provided with ta mper proof seals and closures. Containers 
shall preclude contamination with or proliferation  of microorganisms in the product during storage and 
transportation.  
 
8.1.2 The head space of each container shall be 10  % of the fill 
 
8.2 Marking  and labe lling 
 
8.2.1 Apple juice shall also be packed and labelled in accordance with the requirements prescribed in 
TZS 538 (see clause 2).  In additional Each  container shall be  visibly and indelibly  labelled or marked with  
the following  particulars:  
 
a) name of the product ; 
 
b) name, physical and postal address of the manufacturer or packe r; 
 
c) country of origin ; 
 
d) date of manufacture and expiry date ; 
 
e) list of ingredients ; 
 
f) net volume ; 
 
g) storage condition ; 
 
h) batch number in code or in clear ; and  
 
i) brand name or trade mark, if any.  
 
    
©TBS 2020 – All rights reserved   5  
8.2.3 Containers  may also be marked with TBS Certification Mark of Quality . 
 
NOTE  — The TBS Standards Mark of Quality may be used by manufacturers only under license  
from TBS.  Particulars of conditions under which  the license  is granted can be obtained from TBS .