March 6, 2023
This Draft East African Standard defines the requirements, sampling, and testing methods for natural cinnamon extract for use as food flavouring agent in food. ||
General requirements includes the characteristic aroma, flavour and colour; and not be mixed with any synthetic flavour material. Physicochemical requirements includes alcohol % (v/v), and pH content. ||
Specifications for hygienic condition and microbiological limits as well as contaminants like mycotoxin limits, pesticide residues, heavy metals are described for this product. Packaging requirements, Labelling and Sampling Representative samples are also described in this article. ||
Public review comments are open until 05-May-2023.
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