PS 515: 1964

PAKISTAN STANDARD SPECIFICATION

FOR
AERATED OR CARBONATED BEVERAGES

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(CONTAINING FRUIT JUICES)

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(All Rights Reserved)

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PAKISTAN STANDARDS INSTITUTION

39, Garden Road, Saddar,
Karachi-74400

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 PS 515: 1964

PAKISTAN STANDARD SPECIFICATION

FOR
AERATED OR CARBONATED BEVERAGES
(CONTAINING FRUIT JUICES)

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FRUIT & VEGETABLE PRODUCTS SECTIONAL COMMITTEE

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CHAIRMAN

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Dr. C.M. Ishaque Department of Agriculture,

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Govt. of W. Pak. Lahore

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MEMBERS

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Dr. S.A. Tremazi W. Pak. Agri. University,
Lyallpur.

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Major Ashfaq Ahmed D.M.S., G.H.Q.

Mr. Z. H. Khan C.T.L., Karachi.

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Mr. Mozammel Haq Deptt. of Agriculture, East. Pakistan,

Dacca.
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Mr. T. Hussain Public Analyst, E. Pakistan,

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Dacca.
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Mr. F.R.M. Alvi Public Analyst, W. Pakistan,

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Lahore
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Dr. S.A. Momin D.G. Health, Govt. of Pakistan,

Islamabad.
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Mr. H.M. Sadiq Deptt. of I.P.& S., Karachi.

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Mr. Imtizaj Hussain Agri. Research Council of Pakistan,

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Karachi.
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Mr. Anwarul Haque M/s. Haque Brothers Ltd.,

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Dacca
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Mr. S.M. Akram M/s Mitchell’s Fruit Farms Ltd.

Renala-Khurd, West Pakistan.
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Mr. H.S.A. Shakur M/s S.A. Rahman & Sons, Lahore.

Khaja Akhtar Masood M/s. Khaja & Co., Lahore.

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 PS 515: 1964

Mr. K.H. Siddqui M/s. Food Processing Industries Ltd.,

Nassarpur, Peshawar.

Qazi Abdul Aziz M/s K.K. Company, Peshawar.

Mr. Mozaffar Ali M/s Fruit Preserves Union, Lahore.

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Sk. Amir Ali M/s Sk. Amir Ali, Anwar Ali, Fruit Products,

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Lahore.

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Mr. Sher Ahmed Khan, Agri. Research Institute ,

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(Tarnab Farm),

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Peshawar.

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Comdr. S.H. Siddiqi Inter-Service Standardization Committees,

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M/Defence, Karachi.

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Dr. A.H. Khan PCSIR, Karachi.

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Dr. M.R. Chowdhury Director, P.S.I., Karachi
(Ex-Officio)
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Mr. M. Taslimuddin Sarkar Asstt. Director (Agri & Food), PSI Regional
Office, Dacca and Secretary to the Sectional
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Committee.
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Mr. Abdur Rahim Asstt. Director, P.S.I. Karachi.

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Miss Afroz Jehan Examiner (Agri & Food), PSI Karachi.

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 PS 515: 1964

PAKISTAN STANDARD SPECIFICATION

FOR
AERATED OR CARBONATED BEVERAGES
(CONTAINING FRUIT JUICES)

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0. FOREWORD

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0.1 This Pakistan Standard was adopted by the Pakistan Standards Institution on
29th August, 1964 on the endorsement by the Agricultural and Food Products

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Divisional Council of the draft finalized on 3rd August, 1964 by the Fruit and

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Vegetable Products Sectional Committee.

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0.2 This standard has been drawn up so as to ensure uniformity in the quality of

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production of Aerated or Carbonated Beverages (containing fruit juices).

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0.3 In the preparation of this standard the views of the manufacturers, consumers,
technologists and testing authorities were taken into consideration. Due weightage
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was given to the need for coordination between the standards in force in this country
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and those of other countries. This consideration led the Sectional Committee
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responsible for the preparation of this Standard to consult and draw freely from the
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following publication; the assistance derived from these sources is acknowledged with
thanks:
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1. The U.S. Federal Food, Drug and Cosmetic Act.

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2. The Canning Trade Almanac, 1952 (USA).

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3. The Fruit Products Order, 1955 (India).

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4. The Prevention of Food Adulteration Rules, 1955 (India).

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5. The fruit Products Control Order, 1951 (Pakistan).

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6. The Punjab Pure Food Rules, 1930.

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0.4 PS: Methods of Sampling and Test for Fruit and Vegetable Products is a necessary
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adjunct to this Standard for reference to the methods and sampling and test.
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0.5 The quantities appearing in this Standard have been principally expressed in rounded
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off values in metric units. However, in view of the present practice, values in the
Imperial units have also been given wherever considered necessary.

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 PS 515: 1964

0.6 For the purpose of deciding whether a particular requirement of this Standard is
complied with, the final value, observed or calculated, expressing the result of a test
or analysis, shall be rounded off in accordance with PS: 103-1960 Methods of
Rounding Off Numerical Values; the number of significant places retained in the

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rounded off value shall be the same as that of the specified value in the Standard.

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0.7 This Standard is intended chiefly to cover the technical provisions relating to the

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supply of the material and it does not purport to include all the necessary provisions

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of a contract.

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1. SCOPE

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1.1 This Standard prescribes the general requirements for Aerated or Carbonated

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Beverages (containing fruit juices).

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2. REQUIREMENTS
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2.1 Ready to drink carbonated beverage shall contain not less than 5 percent weight of
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fruit juice with or without.

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2.1.1 Its pulp, or the kind after which the drink or beverage is named.
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2.1.2 It shall not contain any other ingredient except the permitted preservatives or colours
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as given in Appendices B and A.

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2.1.3 Sugars, glucose.

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2.1.4 Citric acid,

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2.1.5 Essences or essential oils.

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3. PACKING AND MARKING

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3.1 The product shall be packed in sealed glass bottle, the closure of which shall not react
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with it.
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3.2 The capacities of containers shall be 6 and 10 fl.oz.

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3.3 The following particulars shall be clearly declared on each container:-

(i) Name of the product in block letters indicating the fruit used,
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(ii) Aerated beverage named after a fruit but not containing any fruit juice shall be
labeled as synthetic or imitated,
(iii) Net weight of the product in the container in g (or oz.),

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 PS 515: 1964

(iv) Any batch or code number indicating the date and year of manufacture (in
manufacturer’s record),
(v) Name of the manufacturer, and
(vi) This Pakistan Standard Number.

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APPENDIX A

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PERMITTED COAL TAR DYES

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COAL TAR COLOURS CHEMICAL NAME

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Amaranth Trisodium salt of 1-(4-sulpho-1-naphthylazo)-2-naphthol-3,

Ponceau 3R
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6-disulphonic acid)
Disodium salt of 1-pseudo-cumlazo-2-naphthol-3,
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6-disulphonic acid.
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Erythrosine Disodium salt of 9-C-carboxy-phenyl-6-hydroxy-2,4,5,

7-titraiodo-3-isoxen-thene.
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Ponceau Sx Disodium salt of 2,4-(-5 sulpho-2, 4-xylylazo – 1-naphthol-4-

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sulphonic acid.
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Oil Red XO 1-zylylazo-2-naphthol.

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Orange 1 Monosodium salt of 4-p-sulphophenylazo-1-naphthol,

Orange SS 1-0-tolylazo-2-naphthol,
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Naphthol YELLOW S: Disodium or dipotassium salt of 2, 4-dinitrol-naphthol-7-

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sulphonic acid.
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Oil Yellow AB 1-phenylazo-2-naphthylamine.

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Oil Yellow OB 1-0-tolylazo-2-naphthylamine.

Tartrazine Trisodium salt of 2 3-carboxy 5-hydroxy 1-p-sulphospheny 1-
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4-p-sulphonphynelazopyrazole.
Sunset Yellow FCF. Disodium salt of 1-p-sulphonph enylazo-2-naphthol-6-
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sulphonic acid,
Light Green SF Yellowish Disodium-salt of 4-4(N-ethyl-p-sulpph-obenzlamino)-phenyl-4-
sulphonium phynyl-methylene-1-(N-ethyl-N-p-sulphobenxyl)-
2,5-cyclohexadienimine.
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 PS 515: 1964

Guinea Green B Monosodium salt of 4-4 (N-ethyl-p-sulphonbenzylamino)

diphenyl-methylene-1(N-ethyl-N-P-sulpho-niumbenzyl)-2, 5-
cyclohexadienimine.

Fast Green FCF Disodium salt of 4-4-(N-ethyl-p-sulphobenzylamino) – phenyl-

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(4-hydroxy-2-sulphoniumphenyl)-methylene-1-(N-ethyl-N-p-

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sulphobenzyl)-2, 5-cyclohexadienimine.

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Indigotine Disodium salt of indigotine-5,5’-disulphonic acid.

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Brilliant Blue Disodium salt of 4-(N-ethyl-p-sulphobenzylamino) - phenyl-

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(2-sulphoniumphenyl) – methylene-1- (N-ethyl-N-p-

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sulphobenzyl)-2,5-cyclohexadienimine.

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Benzyle Violet 4B Monosodium salt of 4-4-(N-ethyl-p-sulphobenzylamino)-

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phenyl-4-(N-ethyl-p-sulphonium benzylamino)-phenyl -

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methylene- (N-N-dimethyl-2.5-cyclohexadienimine).

(2) The colours specified above when used in articles of food shall not contain any
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impurities in excess of limits shown below:-
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Not more than

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(a) Water Insoluble matter 0.5%

(b) Combined ether extract 04%
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(c) Mixed Oxides 1.0 %

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(d) Subsidiary dyes 5.0 %

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(e) Arsenic (AS 2O3) 4 parts per million

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(f) Lead 10 parts per million

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(g) Other heavy minerals 100 parts per million

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(h) Carbontetrachloride insoluble matter 0.5 percent

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(3) The maximum limit of permissible colour which may be added to any food shall be
one grains per pound of food as consumed.
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(4) The following natural colouring matters may be seen in or upon any articles of food.
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Cochineal, Carmine, Caramel, Carotene, Chlorophyll,

Curcumin, Lactoflay in, Anatto, Ratanjot, Saffron.
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(5) Inorganic colouring matters or pigments shall not be added to any article of food.
(6) The use of artificial or synthetic colouring matters in raw foodstuffs which are
consumed after cooking in the usual way, is prohibited.
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 PS 515: 1964

APPENDIX B

1. No Food shall contain any preservative other than those specified below:-
(1) Benzoic acid or salts.

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(2) Sorbic acid or salts.

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(3) Sulphorous acid salts or SO2

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2. No food shall contain more than one preservative.

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3. The maximum permissible limits of preservatives in any food shall be according to

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the following scale:-

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Preservative Max permissible limits

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P.P.M.
Benzoic acid
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Sorbic acid 1000
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SO2 (a) In beverages as prepared for consumption in

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accordance with label directions-100 ppm.

(b) In or upon dried fruits or vegetables-2000 ppm
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except raisins and sultanas which may contain

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750 P.P.M.
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