  AFDC 12 (53 2) P3 Rev. TZS 585:2011  
 
 
 
 
DRAFT TANZANIA STANDARD  
 
Ready to drink non -carbonated non-alcoholic  beverage – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD
 
 
 
©TBS 2020 – All rights reserved                                                                                                
 0 FOREWORD  
 
Importation  and production of ready t o drink non-alcoholi c non -carbonated beverages have 
significantly increased following trade liberalization.  
 
This Tanzania Standard has be en developed in order to ensure , safety and quality of ready 
to drink non-alcoholic  non-carbonated  beverages .  
 
In the preparation of this  Tanzania Standard assistance was drawn from :  
 
TZS 585:2011 Ready to drink non -carbonated non -alcoholic beverage – Specification  
 
In reporting the result 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 requirements , methods of  sampling and  test for ready to 
drink non alcoholic  non carbonated  beverages  intended for direct  human consumption.  
  
This Tanzania Standard excludes mineral water, soya bean mi lk drinks, milk and milk shake,  
energy drink s, fruit squashes, carbonated soft drinks, coffee, tea, chicory, cocoa and their 
related products.  
 
2 NOMATIVE REFERENCE  
 
The fol lowing referenced documents 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 (including any amendments) applies :  
 
TZS 4 , Rounding off numerical values  
 
TZS 59, Water – Distilled quality – Specification  
 
TZS 100  Plantation sugar -specification  
 
TZS 101, Refined sugar  – Specification  
 
 
TZS 109 , Code of hygiene for food processing units  
 
TZS 114 , Soft drink manufacturing units – Code of hygiene  
 
TZS 118 , Microbiology – General guidance for the enumeration of microorganisms  – Colony 
count technique  
 
TZS 119 , Microbiology – General guidance for the enumeration of coliforms  – Most probable 
number technique (MPN)  
 
TZS 131 , Microbiology  – General guidance for enumeration of yeast and mould  – Colony 
count technique at 25  0C  
3  
TZS 132, Edible common salt – Specification   
 
TZS 163 , Fresh fruits and vegetable products – Methods of sampling   
 
Codex Stan 192, General standard for food additi ves 
 
TZS 268, General atomic absorption spectrophotometric method for determination of lead in 
food stuffs  
 
TZS 538/EAS 38 - Labelling of pre -packaged foods — General requirements  
 
TZS 789, Drinking water  (potable)  – The requirements for drinking water and  bottled drinking 
water  
 
TZS 851  Honey – specification  
 
TZS 1491, Fruits and vegetables - Determination of pH   
 
TZS 1496, Fruits, vegetables and derived products – Determination of soluble solids  
 
TZS 1497:2015/ ISO 5523 -1981 Fruits, vegetables and derived  products -Sampling and 
methods of test - Part 11: Liquid fruit and vegetable products - Determination of Sulphur 
dioxide content (routine method)  
 
TZS 1498:2015/ ISO 6557/2 -1984 Fruits, vegetables and derived products -Sampling and 
methods of test - Part 12: Determination of ascorbic acid content  
- Routine method  
 
TZS 1502 - Fruits and Vegetables – Determination of Arsenic content  
 
TZS 1581 -1, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
 
3 TERMS AND DEFINITIO NS  
 
For the purpose of this Tanzania Standard, the following terms and definitions shall apply:  
 
3.1 ready to drink non -carbonated non alcoholic beverage   
a non -alcoholic and non -carbonated beverage  prepared from comminuted fruit , fruit juices , 
concentra tes, natural flavours  and/or fruit or plant extracts, concentrated syrup containing 
sugar  or any other nutritive sweeteners , potable water conforming to TZS 789 (see clause  2), 
with or without the addition of the following ingredients:  
 
a)  Acidity regula tor;  
b)  Permitted food conditioner  
c)  Permitted flavouring substances;  
d) Permitted preservatives;  
e) Permitted colouring substances;  
f) Permitted nutrient supplement like vitamin C;  
g) Salt  
 
3.2 ready to drink beverage  
shall mean a product prepared as per cla use 3.1 after which it can be consumed directly 
without any further treatment .  
 
3.3 pasteurization  
heat treatment that kills all pathogenic and majority of food spoilage micro -organisms present  
and usually involves the application of specific temperature  and time .  
 
3.4 sterilization  
heat treatment that involves app lication of  specific temperature and time in  which commercial 
sterility is achieved.   
 
3.5 straights chilling  
 drinks preserved and served without any water, ice, or other mixer  
 
3.6 commercia l sterility:  
the condition achieved  by application of heat which  renders such food free of viable forms of 
micro -organism having public health significance, as well as any micro -organisms of non 
health significance capable of re producing in the food under  normal, non -refrigerated 
conditions of storag e and  distribution .  
 
4 REQUIREMENTS  
  
4.1 General requirements  
 
4.1.1 Ingredients  
 
Any o f the following ingredients may be used in the manufacture of non carbonated ready to 
drink beverages :  
 
4.1.1 .1 Comminu ted fruit /vegetable  and fruit /vegetable  juices or concentrates  
 
Extracted from natural and properly washed fruits /vegetables  and fit for human consumption . 
They may either be freshly prepared or concentrated and preserved either by pasteurization or 
addit ion of per mitted chemical preservatives .  
 
4.1.1.2 Essential oils and fruit/ vegetable  extracts  
 
Essential oils and fruit/vegetable extracts are compounds obtained from fruit or vegetable and 
shall be safe for human consumption.  
 
 
4.1.2 Appearance  
 
The pr oduct shall be free from insect, rodent contamination and foreign particles as well as 
visibly free from seeds and skins . The product shall possess a good body and uniform colour.  
 
4.1.3 Flavour and aroma   
 
The product shall have flavour and aroma charact eristic of the fruits, vegetables or f lavours of 
which it is claimed or implied . Foreign flavours and odours shall not be present . 
 
4.1.4 Fruit content  
 
4.1.4.1  Ready to drink non -carbonated non -alcoholic beverage shall be considered as Fru it 
flavoured dri nk when f ruit juice content is less than 10%.  
 
4.1.4.2  Ready to  drink non -carbonated non -alcoholic beverage shall be considered as Fruit 
drink when contain fruit juice content 10 -25%. 
 
4.1.4.3  Ready to drink non -carbonated non -alcoholic beverage shall be c onsidered as Fruit 
juice drink when contain fruit juice content greater than  25%. 
 
  
4.2 Specific requirements  
 Physical and c hemical requirements for ready to drink non carbonated non alcoholic  
5 beverage shall be as provided in Table 1. 
Table 1: Physical a nd chemical requirements for ready to drink non carbonated 
non alcoholic beverages . 
 
No Characteristic  Requirement  Method of test refer 
TZS (see clause 2) and 
annex es 
 
1. 
 
 
2. 
 
 
3. 
 
4. 
 
5.  
Degrees brix at 20  oC, min 
 
 
pH 
 
 
Vitamin C mg/100 m l, min 
 
Caffe ine, ppm , max (if used) .  
     
   Quinine, ppm , (if used) .  
  
10  
 
 
2.5 - 4.5 
 
 
35  
 
150  
 
40-85   
TZS 1496  
 
 
TZS 1491   
 
 
TZS 1498  
 
Annex A  
 
Annex B   
 
 
 
4.3 Food additives  
 
Food additives shall  be used in accordance with Codex Stan  192. 
 
 4.3.1 Sweetenin g agent shall be of the following types;  
 
i) Nutritive sweeteners  
Sugar used in the manufacture of non-carbonated non -alcoholic beverages  shall 
conform to TZS 101 (see clause 2). Invert sugar shall have been prepared from 
sucrose complying with the requiremen ts given in TZS 100 (see clause 2). Honey if 
used shall also comply with TZS 851. Use of any other nutritive sweeteners shall 
comply with the relevant Tanzania Standards.  
 
ii) Non-nutritive sweeteners  
Non-nutritive sweeteners shall be used only in low -calorie (diet) non -carbonated non -
alcoholic beverages in accordance with Codex Stan 192. If used in dietetic (low calorie) 
non-carbonated non -alcoholic beverages  shall be declared on the label.  
 
Note: The use of both nutritive sweeteners and non -nutritive sweetene rs (blending) in 
the same product is prohibited  
5 CONTAMINANTS  
 
The product on testing shall not contain metal contaminants more than the amounts given in 
table 2. 
 
Table 2: Limits for  metal con taminants  
 
No. Characteristic  Maximum Limits  Method of 
test(Annex)  
1 Cadmium , ppm,  0.003  TZS 1581 -1 
2 Arsenic, ppm ,  0.1 TZS 1502  
3 Lead, ppm,  0.1 TZS 268  
  
 
6 HYGIENE  
 
6.1   The product shall be prepared under strict hygie nic condit ions according to TZS 109 and 
TZS 114 (see clause 2) .  
 
  
6.2 Microbiological requirement  
 
The product on test ing shall not contain microbiological count more t han the amounts 
given in Table 3.  
 
Table 3: Microbiological limits  
 
 
Characteristics  
 Requirements  
 Methods of 
tests  
(see clause 
2)  
Straights 
chilling   
Sterilized   
Paste urized  
 
Total colony count (cfu) 
per ml, max  
 
Viable yeasts and 
moulds, (cfu)/ml, max  
 
 
Presumptive Coliform 
organisms, MPN/ml   
1 x 102 
 
 
10 
 
 
 
Absent  
 
  
Absent  
 
 
10 (Cross 
check with 
references)  
 
Absent  
 
  
10 
 
 
10(Cross 
check with 
references)  
 
Absent   
TZS 118 
 
 
TZS 131 
 
 
TZS 119 
 
 
 
7 SAMPLING AND TESTS  
 
7.1 Sampling  
 
For the purpose of this standard sampling of guava juice shall be done in accordance with 
TZS 163 (see clause 2)  
 
 
7.2 Methods of test  
 
The methods of test shall be as given in tables 1, 2, 3, and 4 and carried out as detailed in  
annexes A to B. 
 
 
 
8 PACKING , MARKING AND LABELLING  
 
8.1 Packing  
 
 
8.1.1  Ready to drink beverage shall be packed in suitable food grade containers having no 
action on the product . The containers shall be free from contaminants or foreign matters that 
may alter the safety  and quality requirements of the product.  
Containers shall be airtight and shall be provided with tamper proof seals and closures. 
Containers shall preclude contamination with or proliferation of microorganisms in the product 
during storage and transportation.   
7 8.1.2 The head space of each container shall be 10% of the fill.   
 
8.2 Marking and labelling  
 
8.2.1 In addition to TZS 538,  each container shall be suitably marked or labeled with the 
following information . 
  
a) Name of the product  such as  "Orange flavoured drink/; Orange drink/Orange 
juice drink ” 
b) Brand or trade name ;  
c) Name, postal and physical address of the manufacturer and/or packer;  
d) Net volume;  
e) List of ingredients in descending order of proportions .  
f)     Batch  number    
g) Date of manufacture and ' expiry date   
h) Instruction for use and storage . 
i) Declaration of the use of non -nutritive sweeteners in the case of dietetic (low 
calorie) drinks  
 
8.2.2 Misrepresen tation of ready to drink beverage through fruit pictorial or claims such " as 
fruit drink on the labe l is pro hibited, a claim ‘fruit drink’ is allowed if a minimum of 10 percent 
of the fruit portion is from natural fruit juice produced in accordance to good manufacturing 
practice . Use of fruit pictorial is only allowed if a minimum of 25 percent of the frui t portion is 
from natural fruit juice produced in accordance to good manufacturing practice .  
 
8.2.2.1 Other claims such as “fruit juice drink may only be applied on the label if the drink 
contains a minim um of 25 percent of the fruit portion. In both case s (8.2.2 and 8 .2.2.1)) use 
of claims such as “healthy drink “is prohibited.  
 
8.2.3 The language on the label shall be “Kiswahili” and/or English. A second language may 
be used depending on the designated market.”  
 
8.2.4 Each  container may also be marked wi th the TBS Standards Mark of Quality . 
 
 
NOTE: The use of the TBS certification m ark is governed by the provision of 
the Standards Act . Details of the conditions under which a license for the use 
of TBS certification mark may be granted to the manufacturer may be 
obtained from  
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
Annex A  
 
Determination of caffeine  
 
A.1 Preparation of sample  
 
A.1.1 Carbonated beverages  
 
Decarbonate by agitation or ultrasonic treatment. If free of particulate matter, inject directly.  
 
A.1.2 Beverages cont aining particulate matter  
 
Filter through millepore filter (0.45 u) discarding the first few and filtrate. Inject filtrate directly.  
 
 
A.2 Sample  
 
A.2.1  Weigh accurately 2 g – 5 g sample (depending on the expected caffeine content).  
 
A.2.2  Transfer into 25 0 ml round bottom flask.  
 
A.2.3  Reflux  with 100 ml 10 HCI for 1 hour.  
 
A.2.4  Transfer contents of flask into 200 ml volum etric flask with 50 ml of deioni sed water.  
 
A.2.5  Basify with 25 ml of NH 4OH (50  % v/v).  
 
A.2.6  Make up to the mark with deionised wate r. 
 
A.2.7  Filter through refilter and micro filter.  
 
 
A.3 Standard caffeine  (100 ppm)      
 
A.3.1  Weigh accurately 0.0100 g of caffeine.  
 
A.3.2  Dissolve in 30 ml deionised water.  
 
A.3.3  Basify with 5 ml of NH 40H (50).  
 
A.3.4  Make up to 100 ml with deionised  water.  
 
 
A.4 HPLC apparatus  
 
A.4.1 Column for HPLC, type C 18, with spherical particles.  
 
A.4.2  Ultraviolet detector  
 
A.4.3 Chart recorder  
 
 
A.5 HPLC conditions  
 
A.5.1 Solvent  (mobile phase):  25 % CH 3OH (methanol)  
     75 acetic acid (1 % v/v)  
A.5.2 Wavele ngth   280 nm  
  
9 A.5.3 Flowrate    0.9 ml/min  
 
A.5.4 Chart speed    0.2 cm/min  
 
A.5.5 Sensitivity               0.1 AUFS  
 
A.5.6 Injection volume   10 µl  
 
A.6 Calculation  
 
Caffeine in sample (%w/w)  
 
A sample                     C                 100 
       =          x                     x  V x 106  x                         x 100  
            A standard                    W                                (100 -  M)                   
  
Where        
A sample  is the peak area for sample;  
A standard  is the peak a rea for standard;  
C  is the concentration of caffeine standard (ppm);  
V  is the total volume of sample;  
W  is the weight of sample (g);  
M   is the moisture of sample (%)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Annex B  
 
Determination of quinine  
 
B.1 Apparatus  
 
B.1.1 Spectrophot ometer, capable of measuring absorption at 347.5 urn.  
 
B.2 Procedure  
 
B.2.1 Degassing carbonated beverage  
 
If the beverage is carbonated chill before opening. Pour it back and forth several times  
between two large beakers to remove C0 2 before proceeding wi th the analysis.  
 
B.2.2  Pipette 50 ml of degassed liquid into a 100 ml volumetric flask. Add 20 ml of 0.5 MHCI  
and bring to mark with water. Mix and determine absorption at 347.5 pm using a 1 cm path  
length cell. Determine m g of quinine present correspond ing to the observed optical density  
by reference to a standard graph.  
 
B.2.3 Preparation of standard graph  
 
Weigh accurately 100 mg of reagent grade quinine (dried for 3 hours at 100°C) into a 100 ml  
volumetric flask, dissolve in 20 ml of 0.5 M HCI, bring to mark and mix  (1 ml = 1.0 mg quinine  
alkaloid). Transfer separately 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 ml into seven 100 ml  
volumetric flasks and proceed as above, beginning. "Add 20 ml 0.5 M HCI and bring to  
mark........" Plot absorbance  against mg qu inine on semi -log paper. A straight line should  
result.  
The usual concentration of quinine in commercial beverages is up to 120 ppm (6 mg/50 ml),  
so this procedure should accommodate ail commercial carbonated beverages. The standard  
graph should be establi shed by the analyst for the equipment and reagent used. It should  
then be checked periodically.  
 
 
 
 
 
 
 
 
 
 