KENYA STANDARD  KS 1772 :2022 
ICS 67.160.20  
Second  Edition  
 
 © KEBS 2022   
 Jelly powder, Liquid jelly and jelly 
crystals — Specification  
 
 
 
 KS 1772 :2022 
ii © KEBS 2022 – All rights reserved  
  
TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Excel Chemicals (Food Division)  
Kenya Dairy Board  
Coca Cola Company Ltd  
Del monte Kenya Ltd.  
Agriculture and food authority -Nuts and Oil Crops Directorate  
Egerton University  
RAZCO Ltd  
University of Nairobi  
Brookside Dairy ltd  
Kenyatta University  
University of Nairobi  
Muthama Capwell Industries  
Smile Africa Organization  
Maseno Agricultural training Centre  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to kee p abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards  2022 
Copyright. Us ers are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndard s 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director.  
  KENYA STANDARD  KS 1772 :2022 
ICS 67.160.20   
Second  Edition  
 
© KEBS 2022 – All rights reserved  iii 
 Jelly powder, Liquid jelly and jelly crystals 
— Specification  
 
 
  Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
KS 1772 :2022 
iv © KEBS 2022 – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Water -based flavoured drinks and ices Technical Committee under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards .  
Jelly is widely consume d as a dessert, mainly in the catering industry.  The dessert is prepared by dissolving 
the contents of the packet in a stated amount of hot water followed by stirring until it completely dissolves.  Cold 
water is then added and the solution is poured into  moulds and placed in a cool place, e.g. a refrigerator, to set.  
Quality assurance of the product is called for if the consumer interests are to be protected and the demand 
maintained or enhanced.  
During the preparation of this standard, reference was mad e to the following publication and also local 
expertise was consulted to ensure that all requirements elaborated in this standard are technically feasible 
under our local conditions.  
 
Pearson Composition and Analysis of Foods – 9th Edition.  
 
Acknowledgemen t is hereby made for assistance derived from this source.  KS1772 :2022   
 
© KEBS 2022 – All rights reserved   
 Jelly powder and jelly crystals — Specification  
 
1 Scope  
This Kenya Standard specifies the requirements, sampling and methods of test for jelly powder, liquid jelly and 
jelly crystals to be dissolved in potable water to form a solution which is left to set in a cool place.  
2 Normative references  
The following documents are referred to in the tex t in such a way that some or all of their  content  constitutes 
the requirements 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.   
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
CXS 192,  Gene ral standard for food additives  
KS EAS 12, Potable water - Specification  
KS EAS 38,  Labe lling of prepackaged foods — General requirements  
KS EAS 39,  Hygiene in the food an d drink manufacturing industry  — Code of  practice  
KS EAS 803,  Nutritional labe lling — Requirements  
KS EAS 804,  Claims on food — Requirements  
KS EAS 805,  Use of nutrition and health claims — Requirements  
KS 432 , Methods of test for fruit juices and similar products.  
KS ISO 874,  Fresh fruits and vegetables — sampling  
KS ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric method  
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 4833 -2, Methods for the microbiological examination of foods — Part 2: General  Guidance for the 
enumeration of micro-organisms -Colony count technique at 30 °C  
ISO 6579 -1, Microbiology of the food chain — Horizontal methods for detection, enumeration and serotyping of 
Salmonella — Part 1: Detection of Salmonella spp.  
KS ISO 6888 -1, Microbiology of the food chain — Horizontal method for the enumeration of coagulase -positive 
staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird -Parker agar medium  
KS ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive escherichia coli — Most probable number technique   
ii © KEBS 2022 – All rights reserved  
 KS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Esherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -bromo4 -
chloro -3-indolyl beta -D-glucuronide  
KS ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the en umeration of 
yeasts and moulds — Part 1: Colony count technique in products with w ater activity greater than 0,95  
 
3 Terms and definitions  
 
For the purposes of this document, the followi ng terms and definitions apply.  
3.1 
Jelly powder  
Shall be the dry powd ery product containing sugar, gelatin, citric acid, ascorbic acid and fruit flavour such as 
orange, strawberry, raspberry, pineapple and permitted colour  
3.2 
Jelly crystals  
Shall  be the dry crystalline product containing sugar, food grade gelatin, citric acid, ascorbic acid and fruit 
flavour such as orange, strawberry, raspberry, pineapple and permitted colour  
3.3 
Liquid Jelly (Ready -to-eat)  
Shall  be the product obtained by disso lving jelly powder in potable water in accordance with the directions of 
use give in  3.2 
3.4 
Brix  
Soluble solids content of the juice  
3.5 
food grade material  
material that will safeguard the hygienic, safety, nutritional, technological, and organol eptic qualities of the 
product  
3.6 
Potable water    
Shall be the product complying with KS EAS 12  
 
 
5 Requirements  
5.1 General  requirements  
The products shall;  
 
i). Have a good body, uniform colour and characteristic taste and flavour  of the specified fruit;  
 
ii). Be free from suspended particles;  
 
iii). Have a uniform particle size;  
 
iv). Be free flowing and free from lumps;  
 
v). Be free from foreign matter and odour;  
 
vi). Dissolve completely in potable water upon stirring.   
© KEBS 2022 – All rights reserved  iii 
  
vii). comply with the requirements given in Table 1  
 
5.2 Directions for use  
 
Liquid Jelly shall be made by dissolving the jelly powder and/or jelly crystals with potable water  
 
5.3 Essential Ingredients  
 
5.3.1 Composition  
a) Sugars and/or permitted non-nutritive sweeteners   
b) Food grade gelatin and/or food grade caragennan  
c) Citric acid anhydrous  
d) Ascorbic acid  
e) Permitted Flavours for example orange, pineapple, strawberry, blackcurrant, raspberry etc.  
f) Permitted food grade colours  
. 
5.3.2 Optional ingredients  
g) Tartaric acid  
h) Permitted stabilizers and emulsifiers  
NOTE  Any optional ingredients added are  subject to ingredient labelling requirements  
5.4 Specific requirement s 
Vegetable juices and drinks shall comply with  the requirements  given  in Table 1  when tested in accordance with 
the test methods specified therein . 
Table 1 — Physicochemical requirements for jelly powder, jelly crystals and liquid jelly  
S/N Characteristic  Requirement  Test method  
i.  Moisture l content, %, max.  2.0 KS 432  
ii.  Ash %  by mass, max.  0.8 KS 432  
iii.  % Total Titratable acidity, max.  0.2 KS 432  
iv.   0Brix 20º C,  %, min.  9.0 KS ISO 2173  
v.  % gelatin (N x 5.55), min.  10 KS 432  
NOTE Moisture content is not applicable in Liquid jelly  
 
6 Food additives  
Only the food additives permitted for these products by the CXS 192 may be used . 
  
iv © KEBS 2022 – All rights reserved  
 7 Contaminants  
7.1 Heavy metal contaminants  
The Products shall comply with those maximum limits for h eavy metals contaminants established by the Codex 
Alimentarius Commission for these products , as provided  in Table 2.  
Table 2  – Limits for heavy metal contaminants in jelly powder, jelly crystals and liquid jelly (ready -to-
eat) 
  
 
Characteristic  
  
Requirement (max.)   
Test methods  
 
Arsenic as As, ppm  
 
Lead as Pb, ppm  
 
Copper as Cu, ppm  
 
Zinc Zn, ppm   
0.2 
 
0.3 
 
5 
 
1.5  
AOAC 999.10  
 
” 
 
” 
 
” 
 
 
a) Methods of test for processed fruits and vegetables.  
 
 
8 Hygiene  
8.1The products shall be prepared and handled in accordance with  KS EAS 39 and other relevant codes of 
hygienic practice and codes of practice.  
8.2 The products shall  comply with  the microbiological limits given in Table 3 when tested in accordance with 
the test methods specified therein . 
 
Table 3 — Microbiological limits for vegetable juices and drinks  
S/N Microorganism  Limit  Test method  
i.  Total plate count, cfu/g , max.  1 000 KS ISO 4833 -1 
 
ii.  Coliforms  CFU/ per g, max.  10 KS ISO 4833 -2 
iii.  Salmonella  in CFU/25 g  Absent  KS ISO 6579 -1 
iv.  Escherichia coli,  per 25 g, cfu/g  Absent  KS ISO 7251 / SO 
16649 -2 
v.  Yeasts and molds , cfu/g , max.  102 KS ISO 21527 -1 
vi.  Staphylococcus aureus CFU/ 30 g , 
max Absent  KS ISO 6888 -1 
 
 
  
© KEBS 2022 – All rights reserved  v 
 10 Packaging  
The products shall be pack ed in food -grade  grade  packaging  containers  
11 Labelling  
In addition to the requirements of KS EAS 38, KS EAS 803, KS EAS 804, and KS EAS 805 the following shall 
be legibly and indelibly marked  on the container : 
i). name of the product;  
 
ii).  name, physical location and address of manufacturer;  
 
iii).  list of ingredients including specific names of additives and/or the INS number;  
 
iv). net weight in kg or g;  
 
v). batch no.;  
 
vi). Date of manufacture and e xpiry  
 
vii).  country of manufacture;  
 
viii).  storage conditions;  
 
 
ix). Directions  of use stating the recommended amount of jelly powder, jelly crystals and liquid jelly that 
should be applied in a stated volume of potable water.  
 
x). The use of fruit pictorial or any other misrepresentations on the label which may mask the true nature 
of the product is prohibited.  
12 Methods of sampling  
Sampling shall be done  in accordance with KS ISO. 874 . 
Each unit of jelly powder, jelly crystals and liquid jelly randomly sampled from a batch or consignment shall 
comply with the standard and shall be rep resentative of the entire batch or consignment  
 
 