DUS 62:2010PUBLIC REVIEW 
DRAFT 
DRAFT UGANDA STANDARD  
Second Edition
2010-mm-dd
 
Reference numbe r
DUS 62:2010
 ©UNBS 2010 
  
Fruit juice drinks — Specification  
 DUS 62:2010 
ii © UNBS 2010 – 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  2010 
All rights reserved. Unless otherwise sp ecified, 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 31 262688/689 
Fax: 256 41 286 123 
E-mail: unbs@infocom.com DUS 62:2010 
©  UNBS  2010 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a pa rastatal under the Ministry  of Tourism, Trade and 
Industry established by the Act of Parliament of 198 3, 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 St andards by the National Standards Council. 
This Draft Uganda Standard, DUS 62:2 010, was developed by the subcommitt ee on Fruits, vegetables, spices 
and related products and processes (SC 4) under superv ision of technical committee on Food and Agriculture 
standards (UNBS/TC 2). 
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of fruit juice drinks. 
This draft Uganda standard is issued in conjunction with the following standards that cover other categories of 
(soft) drinks: a) Waters 
• US 42, Packaged water other than natur al mineral water – Specification  
• US 43, Packaged natural mineral waters – Specification 
b) Fruit juices and nectars 
• US 818, Fruit juices and nectars – Specification 
c) Carbonated and non carbonated soft drinks (water based flavoured drinks) 
• DUS 47: 2010, Carbonated and non ca rbonated soft drinks – Specification 
d) Cereal based beverages 
• US 871, Malted cereal beverages – Specification  
• US 872, Fermented (non-alcoholic) cereal beverages – Specification  
This Draft Uganda Standard (DUS 62:2010) once approve d will cancel and replace the following standards 
which have been reviewed and comb ined in the current draft: 
• US 62-1:2000, Specification for Fruit drinks Part 1: Fruit juice drinks  
• US 62-2:2000, Specification for Fruit dr inks Part 2: Comminuted fruit drinks  DRAFT UGANDA STANDARD DUS 62:2010
 
UNBS 2010– All rights reserved  1
 Fruit juice drinks — Specification 
1 Scope 
This draft Uganda Standard specifies the requirements and methods of sampling and test for drinks containing 
fruit juice. 
This draft Uganda standard does not apply to the followi ng categories of products for which other standards 
apply (see foreword): 
• Waters (including packaged water and packaged natural mineral waters) 
• Fruit juices and nectars;  
• Vegetable juices and nectars; and 
• Herbal juices (ready to drink and concentrates) 
• Carbonated and non-carbonated soft drinks 
• Cereal based beverages 
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 the labelling of pre-packaged foods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry 
US 45, General standard for food additives  
US 201, Standard specifications  for drinking (potable) water  
US 500, Guidelines for nutritional labelling of foods US 508, Guidelines for nutritional and health claims for food 
US 566 Use of Nutrition claims — Requirements US 738, General standard for contaminants and toxins in food and feed 
DUS EAS 217-2, Microbiology of foods and animal feeding stuffs ─ Horizontal method for the enumeration of 
microorganisms – Part 2: Colony count technique at 30 °C 
DUS EAS 217-4, Microbiology of f oods and animal feeding stuffs ─ Horizontal method for the detection and 
enumeration of coliforms – Part 4: Most probable number technique  DUS 62:2010 
2 ©UNBS 2010 – All rights reserved
 DUS EAS 217-8, Microbiology of foods and animal feeding stuffs ─ General guidance for enumeration of 
yeasts and moulds – Part 8: Colony count technique at 25 °C  
US ISO 763, Fruit and vegetable products ─ Determination of acid insoluble in hydrochloric acid 
US ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method 
US ISO 2448, Fruit and vegetable products ─ Determination of ethanol content 
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  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
fruit 
is the edible part of the plant that contains the seeds. 
3.2  
fruit juice 
liquid obtained from the edible part of sound, appropria tely mature and fresh fruit or of fruit maintained in 
sound condition by suitable means. 
3.3 
fruit pulp 
the soft, juicy part of a fruit. 
3.4 
one gas (carbonation) volume 
the amount of carbon dioxide the water volume abso rbs at the standard atmospheric pressure at 15.6 0C.  
3.5 
carbonation 
the process of addition of carbon dioxide to fruit juice dr inks to achieve the characteri stics of the product at the 
specified temperature and pressure.  
3.6 
standardised fruit juice  a juice made by blending single strength fruit juic es to a standard or reference brix value. 
3.7 single strength fruit juice a natural liquid obtained from fruit without any blending or modification. 
3.8  
brix  the soluble solids content of the juice. 
4 Product description  
Fruit juice drink is a manufactured beverage intended for human consumption which contains fruit juice, fruit 
pulp or other edible parts of the fruits. It may be made fr om a single or a mixture of two or more fruits. It may 
be sweetened with nutritive and/or non nutritive (intens e) sweeteners with or without added carbon dioxide 
and other permitted food additives. These beverages may be clear, cloudy, or may contain particulate matter 
(e.g. fruit pieces, crushed pips, se eds and/or peel of the fruit). DUS 62:2010 
©UNBS 2010 – All rights reserved  3
 5 Essential quality and compositional requirements 
5.1 Quality requirements – General 
Fruit juice drinks shall possess a good body, uniform colour and a well-balanced flavour  
Fruit juice drinks shall be free from off-odours and off- flavours when assessed using the normal sensory tests. 
Fruit juice drinks shall be free from filth (impurities of animal origin, including dead insects) when assessed 
using the normal senses. 
Fruit juice drinks shall be practically free from objectionable matter.  The appearance and consistency of the fruit juice drinks  shall be uniform and characteristic of the product. 
Clear fruit juice drinks shall be of sparkling clarity and shall remain so when stored under normal storage 
conditions. 
Fruit juice drinks shall show no turbidity (exc ept turbidity arising from the ingredients) 
Fruit juice drinks shall show no sedimentation (exce pt sedimentation arising from the ingredients) 
5.2 Quality requirements – Ingredients  
5.2.1 Fruits 
Fruit juice drink shall be prepared from fruits picked at the proper stage of maturity.  The fruits used shall be 
free from damage or contamination as to make it unfit for human consumption. 
 5.2.2 Sugar and syrups 
Sugar and/or syrups may be used for regulating acidity and/or for sweetening fruit juice drink. 
Sugar and/or syrups used in the manu facture of fruit juice drinks sha ll comply with the requirements of 
Uganda Standard for sugar. 
The addition of both sugars and/or syrups and acidifying agents such as ascorbic acid, malic acid, citric acid 
or lemon juice to same fruit juice drink is not permitted. 
5.2.3 Water 
The water used for the manufacture of fruit juice drinks shall be potable water and complying with the 
requirements of US 201. 
5.2.4 Lemon and lime juice 
Lemon juice and/or concentrated lemon juice may be used as an acidifying agent in unsweetened fruit juice 
drinks 
5.2.5 Honey and fruit sugars 
Sugars derived from fruits and/or honey  may be added to fruit juice drinks.  
52.6 Citrus reticulata juice 
The juice from Citrus reticulata and/or hybrids with r eticulata may be added to orange juice drink  DUS 62:2010 
4 ©UNBS 2010 – All rights reserved
 5.2.7 Salt, spices and aromatic herbs 
Salt and spices and aromatic herbs (and their natur al extracts) may be added to tomato juice drink.  
5.2.8 Nutrients For the purposes of product fortific ation, essential nutrients such as vitamins and minerals may be added to 
fruit juice drinks. Such additions shall comply with  national legislation established for this purpose. 
5.3 Composition requirements 
Fruit juice drinks shall conform to the compositional requirement in Table 1. 
Table 1: Compositional requirement of fruit juice drinks 
Characteristic Requir ement Method of test 
Ethanol content, mg/kg, max. 3 US ISO 2448 
Acid insoluble ash, mg/kg, max. 20 US ISO 763 
Fruit juice contenta, %, Min. 5 Physical inspection or 
verification  
Sugar content, g/l, max.  150 Physical inspection or 
verification 
Lemon and/or lime juice, g/l, expressed 
as anhydrous citric acid, max.  5 Physical inspection or 
verification 
Citrus reticulata  juice, %, max.  Only in orange 
juice drink, 10 Physical inspection or verification 
a The fruit juice shall be standardised fruit ju ice whose brix conforms to the  limits in 
Table 4, Annex A. 
6 Food additives 
Fruit juice drinks may contain only permitted additives in accordance with US 45. The following categories are 
commonly used in fruit juice drinks: Colorants, anti foaming agents, emulsifier s and stabilisers, flavour 
enhancers, preservatives, sweetener s - natural and synthetic, acidulants,  antioxidants, bittering agents and 
buffering agents. These may be used singly or in combination. 
7 Contaminants 
7.1 Pesticide residues  
Fruit juice drinks shall comply with those maxi mum pesticide residue limits established by the Codex 
Alimentarius Commission for this product.  
7.2 Other contaminants 
Fruit juice drinks shall comply with those maximum leve ls for contaminants and toxins as stipulated in US 738 DUS 62:2010 
©UNBS 2010 – All rights reserved  5
 8 Hygiene  
Fruit juice drinks shall be produced and handled in a hygienic manner in accordance with US 28. Fruit juice 
drinks shall conform to the limits for mi crobiological contaminants in Table 2. 
Table 2 ─ Microbiological limits fo r fruit juice drinks  
Microorganisms Maximum limit Method of Test 
Total aerobic count, CFU/mL 25 DUS  EAS 217-2 
Total coliforms, per 100 mL Absent DUS EAS 217-4 
E. coli , per 100 mL Absent US ISO 7251 
Yeast and moulds, CFU/mL 5 DUS EAS 217-8 
9 Packaging 
Fruit juice drinks shall be packaged in food grade contai ners which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product. 
The containers, including packaging material, shall be made of substances which are safe and suitable for 
their intended use. They shall not impart any toxic subs tance or undesirable odour or flavour to the product. 
If packages are packed in crates or other outer container s, the crates or outer c ontainers shall be clean, neat 
and in good repair, and shall be capable of protecting the packages from damage during normal handling and 
transportation. Only packages bearing the same date of  manufacture or the same batch identification (as 
relevant) and containing products of the same kind shall be packed together in an outer container. 
10 Weights and Measures  
Fruit juice drinks shall be packaged in accordance with the Weights and Measures legislation. 
11 Labelling 
11.1 General  
In addition to the requirements in US 7, the specific  labelling requirements in clause 11.2 – 11.5 shall apply 
and shall be legibly and indelibly marked on the container. 
11.2 Name of the product 
(a) The name of the product shall be "------- --- drink” or “----------- fruit drink”, or “------------ juice drink”, or “------
----- fruit juice drink”, where “------------” shall be replaced with the common name of the fruit(s) from which 
the drink is made. 
(b) The following designations shall be used where applicable:  
I. If the quantity of sugar or sugar s added exceeds 15 g/l, the words "contains sugar” or “sugar added” 
or “sweetened with sugar" shall appear in close proximity to the name of the product followed by an 
indication of the maximum quantity of sugar added, calculated as dry matter and expressed in grams per 
litre. DUS 62:2010 
6 ©UNBS 2010 – All rights reserved
 II. Where the product has been sweetened exclusively with non-nutritive sweeteners, the words 
"contains non-nutritive sweeteners” or “sweetened with non-nutritive sweet eners" shall appear in 
close proximity to the name of the product followed by an indication of the quantity of non-nutritive 
sweeteners added.  
III. If one or more juices in the frui t juice drink is made from concentrate  (concentrated juice), this fact 
shall be declared in close proximity to the name of  the product as follows: “ ..............” juice drink 
made from concentrate or “ ......... ........ juice drink made from conc entrated ................ . juice”, where 
.............. shall be replaced with the name of the fruit from which the juice is obtained. 
IV. Where the drink contains more than one gas volu me of carbon dioxide the term carbonated shall 
appear in close proximity to name of the product. 
V. Where two or more fruits, except where lemon juice is used as an acidifying agent, are used to 
produce the drink, the product names shall be supplem ented by a list of the fruits used, in descending 
order of the volume of the fruit juices or purées included. However, in the case of products 
manufactured from three or more fruits, the indica tion of the fruits used may be replaced by the words 
‘several fruits’ or a similar wording,  or by the number of fruits used. 
VI. Where nutrients have been added to the fruit juice drink, that information shall appear in close proximity to 
the product name, standing out well from any background, in clearly visible characters.  
VII. Where the fruit juice drink contains particulate ma tter such as fruit pieces, crushed pips, seeds, peels, 
cells this information shall be declared on the label 
11.3 Quantitative declaration of ingredients 
The labelling shall indicate the minimum content of fruit ju ice, fruit purée or any mixt ure of those ingredients, 
by the declaration ‘fruit content: … % minimum’. This info rmation shall be located in the list of ingredients after 
the name of the fruit juice .  
11.4 Nutritional labelling, nutrition and health claims  
Nutritional labelling, nutrition and health claims may be made in accordance with US 500, US 508, US 566. 
11.5 Labelling prohibitions  
The following are prohibited: 
a) If the product is a drink that contains the juice whose colour, taste or other organoleptic properties have 
been modified to the extent that the original juice is no  longer recognizable by the end processing or if the 
content of the juice is less than 5%, then the source fruits shall not be depicted on the label by sketch or 
pictorial presentations.  
b) No fruit or fruit juice may be represented pictorially  on the label except the species of fruits or fruit juices 
present, in the fruit juice drink in amount constituting 5%  or more, provided that where two or more fruits 
or fruit juices are used, the combination of the fruits or fruit juices whose content individually constitutes 
5% or more may be used in the pictorial.  DUS 62:2010 
©UNBS 2010 – All rights reserved  7
 12 Sampling of fruit juice drinks  
12.1 Scale of sampling 
12.1.1 Lot 
All containers in a consignment belonging to the same batch of manufacture shall constitute a lot.  If the 
consignment is declared to consist of different batches  of manufacture, containers of the same batch shall be 
grouped together and each group so formed shall constitute a separate lot. 
Sample shall be tested from each lot for ascertaining conformity to the requirements of this standard. 
12.1.2 Sample size 
The number of containers to be selected from a lot fo r testing for microbiological and other requirements shall 
depend on the size of the lot and shall be in accordance with Table 3. 
Table 3 – Number of containers to be selected for sampling 
No. of containers to be selected (n) 
No. of containers in the lot 
Microbiological Other tests 
up to 1300 
1301 to 3200 3201 and above 12 18 24 18 24 30 
12.1.3 Sampling method 
The containers to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any container, count th em as 1,2,3…... up to r.  Every rth containers thus counted shall be 
withdrawn, r being the integral part of N/n, where N is t he total number of containers in the lot and n is the total 
number of container to be chosen (Table 3). 
12.2 Test samples and reference samples 
12.2.1 Samples for microbiological tests 
The sample containers selected for micr obiological tests (see col. 2 of Table 3) shall be divided at random into 
three equal sets and labelled with all particulars of samp ling.  One of these sets of  sample containers shall be 
for the buyer; another for the supplier a nd the third set is the reference. 
12.2.2 Samples for other tests 
The sample containers selected for other tests (see col.  3 of Table 3) shall be divided at random into three 
equal sets and labelled with all the particulars of the samp le.  One of these sets of sample containers shall be 
for the buyer, another for the supplier and third is the reference. 
12.2.3 Reference samples  
Referee samples shall consist of set of sample contai ners for microbiological tests (see 12.2.1) and a set of 
sample containers for other tests (see 12.2.2) and shall bear the seals of the buyer and supplier or as agreed 
to between the two. DUS 62:2010 
8 ©UNBS 2010 – All rights reserved
 13 Methods of analysis 
Test of fruit juice drinks shall be done in accordan ce with the Uganda Standards stated in the relevant 
clauses. DUS 62:2010 
©UNBS 2010 – All rights reserved  9
 Annex A  
(normative)  
 
Table 4: Degree Brix of commonly used fruit juices in Uganda 
Name of the fruit Brix level as expres sed from the fruit1, 0Brix 
Orange 10.0 
Passion fruit 12.0 
Grape fruit 10.0 
Lime 8.0 
Lemon 8.0 
Tomato 5.0 
Mango 13.5 
Guava 8.5 
Apple 10.0 
Apricot 13.0 
Papaya 10.2 
Pineapple 10.0 
Tamarind 13.0 
Tangerine 11.8 
Bananas 18.0 
                                                      
1 The brix level of fruit juice as expres sed from the fruit usually varies with t he conditions of produc tion, varieties and othe r 
factors. The brix level indicated here is the brix of the commonly available fruits. Such brix may be obtained by blending 
fruit juices from fruits of different origins, varieties or other factors. DUS 62:2010  
UNBS 2010– All rights reserved  
 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 t he terms and conditions of licensing may be obtained from the Executive Director, 
Uganda National Bureau of Standards.  
 
.DUS 62:2010 
 
ICS 67.160.20  
Price based on nn pages 
UNBS 2010– All rights reserved