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US 212-2
EAS 147-2
First Edition
2000-11-17
Reference number
US 212-2: 2000
EAS 147-2: 2000
© UNBS 2000
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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 |
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© UNBS 2000 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 form UNBS. Requests for permission to reproduce this document should be addressed to The Executive Director |
| Page | ||
|---|---|---|
| Foreword | iv | |
| 1 | Scope | 1 |
| 2 | Normative references | 1 |
| 3 | Terms and definitions | 1 |
| 4 | Composition and quality criteria | 2 |
| 4.1 | Ingredients | 2 |
| 4.1.1 | Glacial acetic acid | 2 |
| 4.1.2 | Water | 2 |
| 4.2 | Food additives | 2 |
| 4.3 | Composition requirements | 2 |
| 4.4 | Contaminants | 2 |
| 4.5 | Hygiene | 3 |
| 5 | Weights and measures | 3 |
| 6 | Packaging | 3 |
| 7 | Labelling | 3 |
| 8 | Sampling and methods of test | 4 |
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established by the Act of Parliament of 1983, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is
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 Uganda Standard, US 212-2, was prepared by Technical Committee on Agricultural and Food Products (UNBS/TC 2).
The technical content the East African Standard EAS 147, has been approved by the National Standards Council (NSC) without modification as a Uganda standard. Therefore wherever the word “East African Standard appears it should read “Uganda Standard”
ivVinegar — Specification
Part 2:
Vinegar from artificial sources
This specification applies to artificial vinegar produced from glacial acetic acid and water with or without caramel as a colouring matter and intended for use as a condiment.
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.
EAS 12, Drinking (potable) water − Specification
EAS 38, General standard for the labelling of pre-packaged foods
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry
EAS 103, Schedule for food additives.
For the purposes of this standard, the following term and definition shall apply.
artificial vinegar
non-fermented and/or non-brewed condiment prepared by the dilution of strong glacial acetic acid.
1The glacial acetic acid shall comply with the requirements of relevant East African Standard.
Water used in the preparation of the product and in the washing of equipment shall be clean, potable water meeting the requirements of EAS 12.
Food additives if used shall comply with EAS 103.
Artificial vinegar shall meet the requirements given in Table 1.
| Parameter | Requirement |
|---|---|
| Total acidity, as acetic acid, % | 5,25 ± 0,25 |
| Relative density at 20 °C | 1,012 5 ± 0,007 5 |
| Total solids, %, by mass, max. | 0,1 |
| pH, min. | 2,5 |
| Colouring matter (where caramel is used), %, by mass, max. | 0,1 |
| Dirt and extraneous matter | NIL |
The maximum limits in mg/l for trace elements in the product shall comply with the requirements in Table 2.
| Contaminant, mg/kg |
Maximum limit |
|---|---|
| Arsenic (As), | 1 2 |
| Lead (Pb), | 1 |
| Copper (Cu) | 10 |
| Zinc (Zn) | 10 |
| Iron (Fe) | 30 |
The degree of cleanliness in respect of containers, premises of manufacture, persons engaged in the handling of the product and equipment shall meet the requirements of EAS 39.
Lead and lead alloys including solder shall not be used in the construction of equipment coming into contact with the product in the course of preparation.
The fill of the container shall be in accordance with the relevant regulations of Weights and Measures.
Vinegar shall be packaged in food grade containers, which protect the product from damage without reacting with the product.
The product shall be legibly and indelibly labelled in compliance with the requirements of EAS 38. In addition the following information shall appear legibly on each container:
Sampling and testing shall be carried out in accordance with relevant East African Standards (To be developed).
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