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DRAFT TANZANIA STANDARD  
 
 
Fruit drinks – Specification  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                       
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Fruit drink  – Specification  
 
 
0 FOREWORD  
 
Fruit drinks  is a manufactured b everage intended for direct human consumption which contains 
fruit juice, fruit pulp or other edible parts of the fruits  in which  the juice content  is not less than 10 
% 
 
 In light of the need to safeguard the consumer an d in order to ensure that f ruit drinks imported 
and locally produced are safe and of good quality this Tanzania Standard was thus developed.  
 
In the preparation of this Tanzania Standard assistance was drawn from EAS 77:2019 Fruit drink 
– Specification  
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if 
the final value observed or calculated is to be rounded off, it shall be done in accordance with 
TZS 4 (see clause 2).  
 
1 SCOPE  
 
This Tanzania  standard  specifies the requirements, sampling and  test methods for fruit drinks 
either as ready -to-drink or dilutables containing fruit juice.  
This standard does not apply to the following categories of products for which other standards 
apply:  
a) fruit juices and nectars; and  
b) vegetable juices and nec tars. 
 
 
 
2  Normative  References  
 
The following referenced standards are indispensable for the application of this 
standard . For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (includ ing any amendments) applies : 
 
 
TZS 4, Rounding off numerical values  
 
TZS 585, Ready to drink (Non – carbonated) beverages – Specification  
TZS 132, Edible  common salt – Specification   
 
TZS 118, Microbiology – General guidance for the enumeration of microo rganisms – Colony 
count technique.                                                                                                                        
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TZS 119, Microbiology - General guidance for the enumeration of coliform – Most probable 
number technique.  
 
Codex Stan 192, F ood additives  
TZS 268, General atomic absorption spectrophotometric method for deter mination of lead in food 
stuffs  
 
TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
TZS 471, Methods of sampling and tests for alcoholic beverages  
 
TZS 268/ AOAC 999.10, Lead, Cadmium, Zinc, Copper and iron in foods. Atomic absorption 
spectrophotometry  after microwave digestion  
CODEX STAN 192, General standard for food additives  
TZS 538/ EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 114/EAS 39, Hygiene in the in the food and drink manufacturing industry — Code of practice  
TZS 59/EAS  153, Packaged drinking water — Specification  
TZS 1496/ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ 
Refractometric method  
TZS 481:2015 (EAS 803:2014) - Nutrition labelling – Requirements  
TZS 482:2015 (EAS 804:2014) - Claims – General Requirements  
TZS 550:2015 (EAS 805:2014) - Use of nutrition and health claims - Requirements  
TZS 1503:2016/ ISO 763 -2003 Fruit and vegetable products — Determination of ash insoluble in 
hydrochloric acid  
TZS 1491:2015 / ISO 1842 -1991 Fruits and Veg etables – Determination of pH  
 
TZS 1504:2016/ ISO 2448 -1998 Fruits and vegetable products – Determination of ethanol 
content  
 
TZS 118:2018(1st Ed) ISO 4833 -1:2003 - Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of m icroorganisms – Colony -count technique at 30OC  
 
TZS 118:2018(1st Ed) ISO 4833 -1:2003 - Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C 
by the pour plate techniqu e 
 
TZS 729: 2018 (3st Ed) ISO 4832: 2006 - Microbiology of food and animal feeding stuffs –
Horizontal method for the enumeration of coliforms – Colony count technique  
                                                                                                                       
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TZS 963 (Part 3):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 3 – 
Determination of lead content by atomic absorption spectrometry with electro -thermal atomization  
 
TZS 731: 2018 (3nd Ed) ISO 7251: 2005 - Microbiology of food and feeding -stuffs – Horizontal 
method for the detection and enumeration of presumptive Esc herichia Coli – Most Probable 
Number Technique  
 
TZS 131: 2010 (2nd Ed) ISO 7954:1987 - Microbiology of food and animal feeding stuff – General 
guidance for enumeration of yeasts and moulds – Colony count technique at 25oC  
 
 
TZS 1496:2016/ ISO 2173 -2003 Fru its, vegetables and derived products – Sampling and 
methods of test – Part 10: Determination of soluble solids  
 
TZS 1503:2016/ ISO 763 -2003 Fruits and vegetable products – Determination of ash insoluble in 
hydrochloric acid  
 
3 Terms and definitions  
For the  purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following 
addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
fruit  
edible part of the plant that contains the seeds  
3.2  
fruit juice  
liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit 
maintained in sound condition by suitable means  
3.3  
fruit pulp  
edible portions of the fruit, mashed, or cut into pieces, but not reduced to a puree  
3.4  
one gas (carbonation) volume  
amount of carbon dioxide the water volume absorbs at the standard atmospheric pressure at 15.6 
ºC 
3.5  
carbonation  
process of addit ion of carbon dioxide to fruit drinks to achieve the characteristics of the product at 
the specified temperature and pressure                                                                                                                        
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3.6  
standardized fruit juice  
juice made by blending single strength fruit juices to a standard or reference brix value  
3.7  
singl e strength fruit juice  
natural liquid obtained from fruit without any blending or modification  
3.8  
brix 
soluble solids content of the juice  
3.9  
dilutables  
fruit drinks that require dilution to taste by consumers  
3.10 
fruit puree  
any unfermented pulpy fru it juice product obtained by finely comminuting and sieving only the 
edible portion of fruit or the fruit as a whole after removal of the rind and seeds or pits or pips, and 
preserved in a permitted manner  
 
3.11 
blended fruit drink  
any fruit drink obtained  by mixing two or more fruit juice, pulp and/or purées from different kinds 
of fruit  
3.12 
food grade material  
material that will safeguard the hygienic, safety, nutritional, technological, and organoleptic 
qualities of the product  
3.13 
Ready -to-drink  
fruit drink of a single strength or that the fruit drink which had been concentrated into a solid or 
liquid form, has been reconstituted or diluted according to the instructions on the container  
3.14   
Fruit drink  
a  drink in which  the juice  content  is not less than 10 %,  
4 Product description  
4.1 Fruit drink  is a manufactured beverage intended for direct human consumption which 
contains fruit juice, fruit pulp or other edible parts of the fruits. It may be made from a single 
(single strength fruit juice) or a  mixture of two or more fruits. It may be sweetened with nutritive   
or non-nutritive (intense) sweeteners with or without added carbon dioxide and other permitted 
food additives. These beverages may be clear, cloudy, or may contain particulate matter (for  
example, fruit pieces, crushed pips, seeds and/or peel of the fruit).                                                                                                                        
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4.2 Fruit cordial  is a syrup concentrated drink which has to be diluted to a minimum ration of 
one to three, to produce a suitable drink after dilution. The product is obtained by blend ing 
clarified fruit juice with nutritive or non-nutritive (intense) sweeteners, water, with or without salt 
and peel oil and any other ingredients suitable to the product.  
4.3  Fruit squash  is cordial, containing after dilution in a minimum of one to three  to produce 
a ready to drink. It is made from fruit juice, nutritive or non-nutritive (intense) sweeteners singly or 
in combination, water, and diluted sugar syrup. Squashes may also contain food colouring and 
additional flavouring . 
4.4 Fruit crush  are dri nks obtained by squeezing/crushing fruits without further straining.  
 
5 Requirements  
5.1 Ingredients  
5.1.1  The following ingredients shall comply with the relevant East African Standards.  
a) fruits;  
b) fruit juice;  
c) puree, pulp; and  
d) concentrates  
 
5.1.2  Sweetenin g agents  
a) Honey, sucrose, glucose (dextrose anhydrous) or fructose, and other nutritive 
sweeteners or non-nutritive sweeteners may be added.  
When non -nutritive sweetener is used, the amount and type shall comply with clause 6 and it 
shall be declared as suc h in accordance with clause 11.  
Note: The use of both nutritive sweeteners and non -nutritive sweeteners (blending) in the same 
product is prohibited  
 
b) Syrups (as defined in the relevant standards for sugars), liquid sucrose, invert sugar 
solution, invert su gar syrup, fructose syrup, liquid cane sugar, isoglucose and high 
fructose syrup may be added only to fruit drinks from concentrate.                                                                                                                        
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5.1.3  Water  
The water used for the manufacture of fruit drinks shall comply with TZS 59 . 
5.1.4  Fortification  
For the purpo ses of product fortification, essential nutrients such as vitamins and minerals may 
be added to fruit drinks. Such additions shall comply with national legislation established for this 
purpose.  
5.2 General requirements  
5.2.1  Fruit drinks shall  
a) have the ess ential physical, chemical, nutritional characteristics, colour, aroma and 
flavour of juice from the same kind of fruits from which it is made.  
b) have a uniform appearance and consistency.  
c) have not undergone any kind of deterioration or spoilage.  
d) be clean and  free from foreign matter.  
5.2.2  Clear fruit drinks shall remain so when stored under normal storage conditions.  
 
 
 Specific requirements  
Fruit drinks shall comply with the specific requirements in Table 1 when tested in accordance with 
the methods specifi ed therein.  
Table 1 — Specific requirements for fruit drinks  
S/N Characteristic  Requirement  Test method  
i.  Ethanol content, %, max.  0.3   TZS. 1504 /SO 
2448  
ii.  Acid insoluble ash, %, max.  0.02   TZS.1503 ISO 
763  
iii.   Fruit juice/fruit puree in the final pr oduct %, min.  
 
Ready to drink (RTD)  
Fruit squash (in the undiluted form)  
Fruit crush  
Fruit cordial   
 
10 
24 
24 
24  
 
GMP                                                                                                                        
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S/N Characteristic  Requirement  Test method  
iv.  Total soluble solids, %, min.  
 
Ready to drink (RTD)  
Fruit squash (in the undiluted form)  
Fruit crush  
Fruit cordial   
 
10 
40 
55 
30  
 
TZS 1496 /ISO 
2173  
v.  pH, min.  2.5 TZS1491 /ISO 
1842  
vi.   Carbon dioxide, CO 2,a, b min.  One gas volume  Annex A  
a Only applicable to carbonated fruit drinks.  
b Where the drink contains more than one gas volume of carbon dioxide, the term carbonated /sparkling shal l appear 
in  the name of the product.  
 
6 Food additives  
6.1 Fruit drinks may contain only permitted additives in accordance with CODEX STAN 192.  
6.2 For tomato drink, salt, spices and aromatic herbs may be used.  
7 Contaminants  
7.1 Pesticide residues  
Fruit drinks shall comply with the pesticide residue limits prescribed as per CODEX STAN 193 . 
7.2 Heavy metal  
Fruit drinks shall not contain heavy metal contaminants in excess of the limits specified in Table 2 
when tested in accordance with the methods specif ied therein.  
Table 2 — Heavy metal contaminants limits for fruit drinks  
 
 
 
 
 S/N Heavy metal  Maximum limit,  
mg/kg  Test method   
i.  Arsenic (as As )  0.2 TZS 1502  /ISO 6634  
ii.  Lead (as Pb)  0.03 TZS 963 -3 /ISO 
6633  
iii.  Cadmium as (as Cd)  0.05 TZS 268 /AOAC 
999.10                                                                                                                        
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8 Hygiene  
8.1 Fruit drinks  shall be produced and handled under hygienic condi tions in accordance with 
TZS.114  
 
8.2 Fruit drinks shall comply with the microbiological limits given in Table 3 when tested in 
accordance with the methods specified therein.  
Table 3 ─ Microbiological limits for fruit drinks  
S/N Microorganism  Limit  Test method  
i.  
Total plate count, cfu/g, max.  103 TZS 118  /ISO 
4833 -1 
TZS/ ISO 4833 -2 
ii.  Escherichia coli,  cfu/g, max.  Absent  TZS 731 /ISO 
16649 -2 
iii.  Yeasts and moulds, cfu/g, 
max.  30 TZS 131/ISO 
21527 -2 
 
9 Packaging  
Fruit drinks  shall be packaged in food grade material that ensures the integrity and safety of the 
product.  
10 Weights and measures  
The volume filled shall comply with the weights and measures regulations  
11 Labelling  
11.1 General 
In addition to the provisions covere d under TZS 538 (see clause 2) Fruit  drink shall be legibly and 
indelibly marked on the label with the following information.  
11.2 Name of the product  
11.2.1  The name of the product shall be" ----------  drink” or “ -----------  fruit drink”, or “ ------------  
squash, or “ -----------  cordial or ---------- crush , where “ ------------ ” shall be replaced with the 
common name of the fruit(s) from which the drink is made.                                                                                                                        
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11.2.2  In the case of fruit drink products manufactured  from two or more fruits, the product name 
shall include the names of the fruit drinks comprising the mixture in descending order of 
proportion by weight (m/m) or the words "fruit drink blend", " a fruit drink mixture", "mixed fruit 
drink" or other similar  wording.  
In case of fruit squash, cordial or crush the word “drink” shall be substituted respectively.  
11.2.3  Date of manufacture  
11.2.4  Expiry date.  
11.2.5  Brand /trade name.  
11.2.6  List of ingredients.  
11.2.7  Net contents.  
11.2.8  Instructions for use.  
11.2.9  Storage conditions.  
11.2.10  Name and address of the manufacturer.  
11.2.11  Country of origin.  
11.3 Additional labelling requirements  
11.3.1 The following designations shall be used where applicable:  
a) When food additive sweeteners are employed as substi tutes for sugars in fruit 
drinks, the statement, “with sweetener(s),” shall be included in conjunction with or in 
close proximity to the product name;  
b) If non -nutritive sweetener is used, the following words “contains non -nutritive 
sweetener ” shall be decl ared o n the label  and 
c) The name, type and the amount of non -nutritive sweeteners used shall be indicated 
in the label.  
11.4 Fruit juice content declaration  
Fruit drinks, squashes, crushes and cordials shall be labelled with declaration of juice content as 
specified in Table 1.  
11.5 Nutritional labelling, nutrition and health claims  
Nutritional labelling, nutrition and health claims may be  made in accordance with TZS 481, TZS 
482   and TZS 550 .                                                                                                                       
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If non - nutritive sweetener is used, the following words ‘contai n non -nutritive s weetener ’ shall be 
declared  on the label.  
 
11.6 Labelling prohibitions  
The following are prohibited:  
If the product is a drink that contains the juice whose color, taste or other organoleptic properties 
have been modified to the extent tha t the original juice is no longer recognizable by the end 
processing or if the content of the juice is less than 10 %, then the source fruits shall not be 
depicted on the label by sketch or pictorial presentations.  
 
12 Sampling  
Sampling shall be done in ac cordance with Annex B.  
 
12.1 The language on the label shall be “Kiswahili” or Kiswahili and English. A 
second language may be used depending on the designated market.  
 
12.2 The containers may also be marked with the TBS s tandards Mark of Quality  
 
 NOTE - The TBS Standards Mark of Quality may be used by the manufactures only 
under licence from TBS. Particulars of Conditions under which the licences are 
granted may be obtained from TBS  
 
 
 
 
 
 
 
 
 
 
                                                                                                                       
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Annex  A 
(normative)  
 
Methods of measuring gas volume  
Principle  
The method involves snifting of the top gas. The pressure reading should drop to 2 psi, to remove 
the air before testing for carbon dioxide volume. In so doing correction of altitude as per table 
should be considered as pressure is affected by altitude.  
The apparatus consists of pressure gauge having a hollow spike with holes in its side. The bottle 
is inserted from the side into the slot provided in the neck of the carbon dioxide tester and is 
secured in place by tightening with a threaded system. The pre ssure gauge is inserted until the 
needle point touches the crown cork. There is a snift valve on the gauge stem which is kept 
closed until the needle point of the pressure gauge is forced through the crown cork. The reading 
is noted on the gauge.  
Procedure  
Clamp the bottle in the frame of the gas volume tester. Pierce the crown cork but do not shake 
the bottle.  Snift off the top gas quickly until the gauge reading drops to zero.  Make certain to 
close the valve instantly the needle touches zero in the pres sure gauge. Shake the bottle 
vigorously until the gauge gives the reading that additional shaking does not change. Record the 
pressure. Note the temperature and record. Obtain the volume of gas from pressure -temperature 
chart (carbon dioxide chart).                                                                                                                        
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Annex B 
(normative)  
 
Sampling  
B.1  Definitions  
B.1.1  
lot 
collection of primary containers or units of the same size, type, and style manufactured or packed 
under similar conditions and handled as a single unit of trade  
B.1.2  
lot size  
number of primary containers  or units in the lot  
B.1.3  
sample size  
total number of sample units drawn for examination from a lot  
B.1.4  
sample unit  
container, a portion of the contents of a container, or a composite mixture of product from small 
containers that is sufficient for the e xamination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container                                                                                                                        
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B.2  Sampling plans  
Sampling shall be done in accordance with the plan specified in Table B.1.  
Table B.1 — Sampling plan  
Lot size (primary containers)  Size of container,  
n a 
Net weight equal to or less than 1 kg (2.2 lb)  
4 800 or less  13 
4 801 to 24 000  21 
24 001 to 48 000  29 
48 001 to 84 000  48 
84 001 to 144 000  84 
144 001 to 240 000  126 
Over 240 000  200 
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
2 400 or less  13 
2 401 to 15 000  21 
15 001 to 24 000  29 
24 001 to 42 000  48 
42 001 to 72, 000  84 
72 001 to 120 000  126 
Over 120 000  200 
Net weight greater than 4.5 kg (10 lb)  
600 or less  13 
601 to 2 000  21                                                                                                                       
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Lot size (primary containers)  Size of container,  
n a 
2 001 to 7 200  29 
7 201 to 15 000  48 
15 001 to 24 000  84 
24 001 to 42 000  126 
 