AFDC16 (6716 )P3 
 
 
 
 
DRAFT TANZANIA STANDARD  
 
 
 
 
Soy Sauce — Specifications  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 
 
AFDC16 (6716 )P3 
 
 
 
0.Foreword  
 
Soy sauce also referred to as soya sauce which is derived from soya bean ( Glycine max  (L.) Merr.) , is 
increasingly being used in the country both at home, institutions and restaurants as a table liquid 
seasoning. There are several forms of soy sauce depending on the manufacturing process.  
 
The most common forms are processed by natural fermentation, Aspergillus  fermentations or hydrolysis 
methods. The difference of processing results to different tastes and therefore consumers are given an 
opportunity to choose from the various tastes available.  
 
 
Development of this Tanzania standard was necessitated by the need to ensure the safety and quality of 
soy sauce being produced and or marketed in Tanzania as well as for import and export markets.  
 
In preparation of this Tanzania standard assistance was drawn from Malaysian Standard, MS 807:1983 — 
Specification for soya sauce  
 
In reporting the result of a test or analysis made in accordance with the 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) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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1.0 Scope  
 
This Tanzania Standard prescribes the requirements, methods of sampling and test for salty soy sauce, 
light soy sauce and dark (thick) soy sauce obtained from fermentation of soybeans ( Glycine max  (L.) 
Merr.  ) for human consumption.  
 
2.0 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.  
 
CODEX STAN 193, General standard for Food Additives  
 
CODEX STAN 193, General standard for contaminants and toxins in food and feed  
 
TZS 109, General principles of food hygiene  
 
TZS 117,  Food – Handling of samples for microbiological analysis – Code of practice  
 
TZS 122, Microbiology of food and feeding stuffs – Horizontal method for the detection of salmonella spp  
 
TZS 125, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci \(Staphylococcus aureus and other species \) – Part 1 \: Technique using 
Baird \-Parker agar medium – Amendment 1 \: Inclusion of precisi on data  
 
TZS 131, Microbiology of food and animal feeding stuff \: General guidance for enumeration of yeasts and 
moulds \- Colony Count technique at 25oC  
 
TZS 330, Cereals – Sampling of milled products  
 
TZS 331 – Cereals – Milled products - Methods of test 
TZS 538, Labelling of pre \-packaged foods — General requirements  
TZS 730, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of \-b\-
glucuronidase \-positive Escheria coli – Part 2 – Colony \-count technique at 44 0C using 5 \-bromo \-4\-
chloro \-3\-indolyl \-b\-D\-glucuronide  
 
TZS 1083. Dry  Soy bean - Specification  
 
TZS 1491 , Fruits, vegetables and derived products – Sampling and methods of test – Part 5 \: 
Determination of pH  
TZS 1496 , ruits, vegetables and derived products – Sampling and methods of test – Part 10 \: 
Determination of soluble solids  
TZS 1502, Fruits, vegetables and derived products – Sampling and methods of test Part 14 \: 
Determination of arsenic content \- Silver diethyldithocarbamate spectrophotometr ic method TZS 1495 
Fruits, vegetables and derived products — Determination of copper content — Method using flame 
atomic absorption spectrometry  
TZS 1527 , Fruits and vegetables \- Determination of specific gravity  
TZS 1529 , Fruits and vegetables \- Determin ation of sodium chloride in brine  
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TZS 1770, Hazard Analysis and Critical Control Point \(HACCP \) System — Requirements for any 
organization in the food chain  
 
3.0 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
 
3.1 
soya bean  
mature dry grains of variety grown from Glycine max (L.) Merr.   
 
3.2 
soy sauce  
is a seasoning product for edible purposes prepared from fermentation of soya bean and/or defatted soya 
bean, Aspergillus oryzae and/or Aspergillus sojae and grain/flour (wheat, rice, maize or tapioca), in a 
solution of brine (edible salt /sodium chloride).  
 
3.3  
light soy sauce  
is a thin reddish brown liquid condiment made from fermented soy beans and wheat.  
 
3.4 
dark (thick) soy sauce  
is a thick dark brown sauce made from fermented yellow soybean, wheat flour, salt and sugar .  
 
3.5  
foreign matter  
all organic and inorganic material other than soy sauce ingredients   
 
4.0 Requirements  
 
4.1 Basic ingredients  
a) soya bean and/or defatted soya bean complying to TZS1083  
b) grain/flour (wheat, rice, maize or tapioca/cassava);  
c) edible  salt (sodium chloride); and  
d) potable water.  
e)  fermenting agents/organisms such that all mentioned basic ingredients to comply to the relevant 
standards.  
 
4.2 Optional ingredients  
a) sweetening substance, such as sucrose, dextrose and liquid glucose; a nd molasses.  
c) caramel (as colouring substance),  
d) permitted preservatives  . 
e) permitted flavour enhancer  
 
4.3 General Requirements  
(a) The soy sauce shall be pasteurised and/or a heat -treated product.  
(b) Soy sauce shall not contain added artificial sweeteners  
(c) Soy sauce shall be free from any foreign matter.  
(d) Soy sauce shall not contain any added colouring substance except caramel.  AFDC16 (6716 )P3 
 
(e) It shall not contain hydrolysed vegetable protein.  
(f) The aroma and taste shall  be characteristic of soy sauce.  
 
4.4 Specific requirements  
 
Soy sauce shall comply with the specific requirements in Table 1 below  
Table 1— Specific requirements for soy sauce  
Parameter  Requirements  Method of test  
Salty soy 
sauce  Light soy 
sauce  Dark soy 
sauce  
Total soluble solid, % 
w/w, min  35 35 55 TZS 1496  
Total Nitrogen, % Min.  0.8 0.8 0.7  
Salt (as sodium chloride), 
% w/v, min  10.0 10.0 10.0 TZS 1529  
pH, max  4.8 4.0-5.1 4.0-5.1 TZS 1491  
Halophilic yeast count 
per ml  <100  <100  <100  TZS131  
Specific gravitiy 
min, 1.2 1.2 1.2 TZS 1527  
   
5.0 Food Additives  
Only the food additives permitted in CODEX STAN 192, Codex General Standard for food additives may 
be use d without exceeding the limits.  
6.0 Hygiene  
 
6.1 It is recommended that the soy sauce be prepared and handled in accordance with TZS 109/EAS 39 
and TZS 1779.  
 
6.2 The produce should comply with any microbiological criteria established in accordance with TZS 117  
 
6.3 Microbiological requirement  
The soy sauce sh all conform to the microbiological limits in Table 2 below  
 
Table 2 — Microbiological limits  
SL NO.  Characteristic  Limits (Max)  Method of test  
i) Total viable counts cfu/g  < 10 TZS 792  
ii) E. coli cfu/g, max  absent  TZS 730  
iii) Salmonella /25ml  absent  TZS 122  
iv) Staphylococcus aureaus per /25ml ,  absent  TZS 125  
 
v) Yeast and Moulds cfu/g, max  <10 TZS 131  
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7.0 Contaminants  
 
7.1 Pesticide residues  
Soy sauce shall comply with those pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  
 
7.2 Heavy metals and metallic contaminants  
Soy sauce shall be free from heavy metals and metallic contaminants in amounts which may repr esent a 
hazard to health. If present, they shall not exceed the limits established in Table 3.  
 
 
Table 3 — Heavy metal and metallic contaminants limits Soy sauce  
 
 
S/N Heavy metals  Limits in ppm  Test method  
1 Arsenic (As), max  0.5 TZS 1502  
2 Lead (Pb ), max  1.0 TZS 268  
3 Tin 250 TZS 1492  
 
 
 
 
7.3 Mycotoxins  
Soy sauce shall comply with the maximum limits for mycotoxins given in Table 4 when tested in 
accordance with the test methods prescribed therein.  
 
Table 4 — Mycotoxin limits for Soy sauce  
 
 
 
8.0 Weight and measures  
 The fill of the container shall be packaged in accordance to the Weights and Measures of the relevant 
country.  
 
 
9.0 Pack aging, marking and labelling  
 
9.1 Pack aging  
Soy sauce shall be packed in well -sealed moisture proof food grade containers, which will protect the 
product from deterioration in quality and safety throughout the shelf life.  
 
9.2 Labelling  S/N Mycotoxin  Maximum limit  Test method   
i.  Total aflatoxins µg/kg  10 TZS 331  ii.  Aflatoxin B 1, µg/kg  5 AFDC16 (6716 )P3 
 
9.2.1 Labelling of retail containers  
In addition to the requirements in TZS 538, each package shall be legibly and indelibly labelled with the 
following on the container:  
a) name and type of the product as “Salty Soy sauce ”, ‘Light soy sauce’ and Dark (thick) soy sauce’  
b) name, address and physical location of the producer/packer/importer;  
c) Brand name/ trade name;  
 
d) Country of origin  
e) lot/batch/code numb er; 
f) net weight, in metric units;  
g) Date of manufacture;  
 
h) Expiry date  
i) storage condition ; 
j) instructions for use and  disposal of used package;  
k)  declaration of enhancers and preservatives used in the product  
l) List of ingredients in descending order of proportion used in the product.  
 
9.2,2 Labelling of non -retail containers  
Information detailed in 9.1 shall be given either on the container or in ac companying documents, except 
that the name of the product, lot identification and the name and address of the processor or packer as 
well as storage instructions, shall appear on the container.  
However, lot identification and the name and address of the pr ocessor or packer may be replaced by an 
identification mark provided that such a mark is clearly identifiable with the accompanying documents.  
9.3 The use of pictorials or any other misrepresentation of the product on the label is prohibited.  
9.4 Each container may be marked with the TBS standards mark of quality.  
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under licence  
from TBS. Particulars of conditions under which the licences are granted, may be obtained fro m 
TBS.  
10. Sampling  
 
Sampling shall be done in accordance with the TZS 330.  
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