March 3, 2023
East African Standard defines the requirements, sampling, and testing methods for natural coffee extract from coffea arabica and coffea robusta for use as food flavouring in published draft. ||
Essential ingredients like roasted coffee extractives, ethyl alcohol, water and optional ingredients like natural coffee extract may contain one or more of the optional ingredients and shall comply to the relevant standard for glycerine and propylene glycol. ||
General requirements of natural coffee extract includes the characteristic aroma, flavour and colour; and not be mixed with any synthetic flavour material. Physicochemical requirements for natural coffee extract includes alcohol % (v/v), pH and Specific gravity. ||
Specifications for hygienic condition and microbiological limits as well as information on contaminants, mycotoxins like Ochratoxin A, pesticide residues, heavy metals as well as packaging requirements, Labelling and Sampling Representative samples are described in this article. ||
Public review comments are open until 02-May-2023.
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