KENYA STANDARD  DKS 1054 -1:2020  
ICS 67.160.20 
Sixth  Edition  
 
 © KEBS 2020   
 Energy drinks — Specification  
Part 1:  
Ready -to-drink energy drinks  
 
 
APPROVED  
2019 -10-15 DKS 1054 -1:2020  
ii © KEBS 2020  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology  
Coca Cola Central East and West Africa Ltd.  
Kenya Indus trial Research and Development Institute (KIRDI)  
Government Chemist’s Department  
Kenyatta National Hospital — Department of Nutrition  
Consumer Information Network  
Ministry of Health — Division of Food Safety  
Excel Chemicals Ltd ― Foods Division  
Kenafric  Industries Ltd.  
Kevian Kenya Ltd.  
Victoria Juices Ltd.  
Aquamist Ltd.  
Patco Industries Ltd.  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards  2019  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by a ny means without prior permission in writing from the 
Managing Director.   KENYA STANDARD  KS 1054 -1:2020  
ICS 67.160.20  
Sixth  Edition  
 
© KEBS 2020 – All rights reserved  iii 
 Energy drinks — Specification  
Part 1:  
Ready -to-drink energy drinks  
 
Kenya Bureau of Standards, Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
DKS 1054 -1:2020  
iv © KEBS 2020  – All rights reserved  
 Foreword  
This Kenya Standard has been prepared by the Water Based Flavoured Drinks and Ices Technical Committee 
under the guidance of the Standar ds Projects Committee , and it is in accordance with the procedures of  the 
Kenya Bureau of Standards.  
This standard stipulates the essential compositional, quality, microbiological, contaminants and labelling 
requirements for ready to drink energy drinks de fined in the standard.  
This standard has been developed because the importation, local production and consumption of energy drinks 
by Kenyans is high and continues to rise, and thus there is need to regulate the industry and ensure quality and 
safety of the product so as to guarantee health and safety of the consumers.  
During the preparation of this standard, reference was made to the following document:  
Food, Drugs and Chemical Substances Act, Cap 254 of the Laws of Kenya  
Acknowledgement is hereby made f or the assi stance derived from this source.  
 KENYA STANDARD  DKS 1054 -1:2020  
 
© KEBS 2020  – All rights reserved  1 
 Energy drinks — Specification  — Part 1:  Ready -to-drink energy drinks  
1 Scope  
This Kenya Standard specifies the requirements for ready -to-drink energy drinks.  
This standard does not apply to drinks meant for convalescents and inactive people. It also does not apply to 
cereal malt based energy drinks, electrolytic and sports drinks . 
2 Normative referen ces 
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of th e referenced document (including any amendments) applies . 
AOAC 979.08, Benzoate, Caffeine and Saccharin in Soda. Beverages. — Liquid Chromatographic Method  
AOAC 994.11, Benzoic Acid in Orange Juice — Liquid Chromatographic Method  
BS EN 1132, Method determi nation of the pH -value of fruit and vegetable juices  
KS CODEX STAN 192,  General standard for food additives  
KS EAS 38, Labelling of pre -packaged foods — General requirements  
KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice   
KS EAS 350, Hard -boiled sweets — Specification  
KS EAS 803, Nutrition labelling — Requirements  
KS EAS 804, Claims — General requirements  
KS EAS 805, Use of nutrition and health claims — Requirements  
KS ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric method  
KS ISO 2447,  Fruit and vegetable products — Determination of tin content  
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microor ganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
KS ISO 6633,  Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
KS ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometr ic method   
2 © KEBS:2020 : – All rights reserved  
 KS ISO 6888 -1, 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  
KS ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
KS ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products wit h water activity greater than 0. 95 
Public Health Act, Cap. 242 and the Food,  
Drugs and Chemical Substances Act, Cap . 254 of the Laws of Kenya.  
3 Terms and definitions  
For the  purposes of this document, the following terms and definitions apply . 
3.1 
energy drink   
type of drink presented as "energy", but distinct from food energy. They may or may not be caffeinated and/or 
carbonated and may also contain sugar or other approved s weeteners, including approved non -nutritive 
sweeteners, alone or in combination, herbal extracts, taurine, amino acids and other permitted food additives.  
NOTE  Food energy is energy derived from carbohydrates, fats, proteins and other organic compounds . 
3.2 
glucose  
is refined D -glucose, obtained by controlled hydrolysis of starch containing materials  
3.3 
glucose -based energy drinks  
the aqueous solution of glucose mixed with approved food additives  
3.4 
caffeine  
all caffeine present from whatever source i n a formulated caffeinated beverage  
3.5 
caffeinated beverage  
energy drink which contains caffeine and may contain amino acids, vitamins, sugars, other sweeteners and 
other substances, including other foods for the purpose of enhancing energy and mental pe rformance  
4 Types of energy drinks  
Energy drinks shall be either  
a) glucose based energy drinks ; 
b) caffeinated energy drinks with sugar; or  
c) caffeinated energy drinks sugar free . DKS 1054 -1:2020  
© KEBS 2020 – All rights reserved  3 
 5 Requirements  
5.1 Optional ingredients  
Optional ingredients specified in Table 1  may be used in ready -to-drink energy drinks provided that the 
maximum amounts stipulated shall not be exceeded when tested in accordance with the relevant AOAC test 
method s. 
Table 1  — Optional ingredients for ready -to-drink energy drinks  
S/N Substance  Amount/100 ml, 
max.  Test method  
i.  Thiamine  1.2 mg  
Relevant AOAC 
method  
 ii.  Riboflavin  1.2 mg  
iii.  Niacin (mg -NE)  15.0 mg  
iv.  Pyridoxine (Vitamin B 6) 1.3 mg  
v.  Vitamin B 12 2.4 µg  
vi.  Pantothenic acid  5.0 mg  
vii.  Taurine  400.0 mg  
viii.  Glucuronolactone  240.0 mg  
ix.  Inisitol  20.0 mg  
 
5.2 General requirements  
5.2.1 Ready -to-drink energy drinks shall be free from contaminants such as dirt, extraneous or suspended 
matter.  
5.2.2 (Ready -to-drink energy drinks shall be non -alcoholic carbonated or non -carbonated drink containing 
carbohydrates derivative(s) dissolved in potable water, with or without the addition of the optional ingredients 
provided for in this standard with a minimum  energy density of 167.4 kj /100 ml. and a maximum of 325 kj/100 
ml. 
NOTE  1 Kilojoule (kJ) is equivalent to 0.239 calories (kcal).  
5.2.3 Caffeinated beverage/energy drink in additi on to complying  with 5.2 .2, shall contain no less than 14.5 
mg/100 ml and no  more than 32 mg/100 ml of caffeine.  
5.2.4 Ready -to-drink energy drinks shall have acceptable flavour and odour and shall be free from rancid, 
musty or any other foreign taste characteristic of spoilage.  
5.2.5 Sugar free, means energy drink which contains not more than 0.25 % glycogenic carbohydrates.  
5.3 Specific r equirements  
Ready -to-drink energy drinks shall comply with the specific  requirements given in Table 2 , when tested in 
accordance with the test methods specified  therein .  
4 © KEBS:2020 : – All rights reserved  
  
Table 2  — Specific  requi rements  for ready -to-drink energy drinks  
S/N Characteristic  Requirement  Test method  
i.  Degree brix (oB) at 20 °C a 10.0 – 20.0 KS ISO 2173  
ii.  pH  2.6 – 4.0 BS EN 1132  
iii.  Carbon dioxide b, gas volume min.  1 Annex A  
iv.  Sulphur dioxide mg/kg, max.  100.0  Pearson’s  –Tanner 
method  
v.  Dextrose equivalent  % m/m, min. c 20 Annex B  
vi.  Benzoic acid, mg/kg, max.  250 AOAC 994.11  
vii.  Caffeine  d, mg/100 ml  14.5 – 32.0 AOAC 979.08  
viii.  Sugar free (glycogenic carbohydrates)  e 
Brix max.  0.25 KS ISO 2173  
a Does not apply to sugar free or reduced sugar energy drinks .  
b Applies to the carbonated energy drinks . 
c Applies to glucose based energy drinks . 
d Applies to caffeinated energy drinks . 
e Applies to sugar free energy drinks . 
NOTE 1 Reduced calorie energy drinks, shall comply wit h the requirements of Food, Drugs and Chemical Substances 
Act, Cap . 254 of the Laws of Kenya.  
NOTE 2  1 Gas volume eqv to 1.966  g/l of CO 2. 
 
6 Hygiene  
6.1  Ready -to-drink energy drinks shall be processed, packaged, stored and distributed under hygienic 
conditions in accordance with KS EAS 39,  the Public Health Act, Cap. 242 and the Food, Drugs and Chemical 
Substances Act, Cap . 254 of the Laws of Kenya.  
6.2 Ready -to-drink energy drinks shall comply with the microbiological limits given in Table 3 , when te sted in 
accordance with the test methods prescribed  therein . 
Table 3 — Microbiological limits  for ready -to-drink energy drinks  
S/N Characteristic  Limit  Test method  
i.  Total viable counts cfu/m l, max.  100 KS ISO 4833 -1 
ii.  Eschirichia coli cfu/ml  Not detected  KS ISO 7251  
iii.  Salmonella , per 25  ml Absent  KS ISO 6579 -1 
iv.  Coagulase positive 
Staphylococcus aureus  cfu/ m l. Not detected  KS ISO 6888 -1 
v.  Yeast s and moulds cfu/ml, max .  10 KS ISO 21527 -1 
 
 
7 Heavy metal contaminants  DKS 1054 -1:2020  
© KEBS 2020 – All rights reserved  5 
 Ready -to-drink energy drinks shall comply with the heavy metal limits specified in Table 4  When tested in 
accordance with the test methods specified therein . 
Table 4 — Heavy metal limits  for ready -to-drink energy drinks  
S/N Contaminant , 
ppm, max.  Limit  Test method  
i.  Lead  0.1 KS ISO 6633  
ii.  Tin 150 KS ISO 2447  
iii.  Arsenic  0.1 KS ISO 6634  
 
8 Food additives  
Ready to drink energy drinks may contain only permitted additives in accordance with KS CODEX STAN 192.  
9 Packaging  
9.1 Ready -to-drink energy drinks shall be packaged in containers of food grade material that will protect the 
product from chemical, physical and microbiological contaminations.  
9.2 The container shall be tamper -evident.  
9.3 The fill of the container shall be in accordance with the Weights and Mea sures Act, Cap. 513 of the Laws 
of Kenya.  
10 Labelling  
10.1 General  
The labelling of ready -to-drink energy drinks shall comply with KS EAS 38, KS  EAS 803, KS  EAS 804 and KS 
EAS 805. In addition, the following information shall be legibly and indelibly marked on the container. These 
requirements shall also apply to bulk packages:  
a) name of the product as defined in Clause 4 ; 
b) brand name/ trade name;  
c) name, location and physical address of the manufacturer;  
d) country of origin;  
e) ingredients in descending order o f proportions;  
f) declaration of the nutritional information;  
g) date of manufacture;  
h) expiry date;  
i) batch/ lot number;  
j) storage condition;   
6 © KEBS:2020 : – All rights reserved  
 k) net volume (in metric units) ; and 
l) recommended servings per day.  
10.2 Additional labelling requirements  
10.2.1   The following designations shall be used where applicable:  
a) When food additive sweeteners are employed as substitutes for sugars in energy drinks, the statement, 
“with sweetener(s),” shall be included in conjunction with or in close proximity to the product name;  
b) If non -nutritive sweetener is used, the following words “contains non -nutritive sweetener for special 
dietary use” shall be declared on the label in close proximity; and  
c) The name and type of non -nutritive sweeteners used shall be indicated in the label.  
10.2.2  The following additional information shall also be included on the label of ready -to-drink energy drinks 
whose formulation includes caffeine:  
a) advisory statement to the effect that  
1) the drink contains caffeine , and 
2) the drink is not recommended for children, expectant/ breastfeeding women and individuals 
sensitive to caffeine.  
b) declarations of the average quantities,  per serving size and per 100 ml  of 
1) caffeine expressed in milligrams, and  
2) the substances permitted as optional ingredients.  
10.2.3  The quantities of vitamins present in the drink shall not be expressed as a portion or multiple of : 
a) recommended dietary intakes or  
b) estimated safe and adequate daily intakes of that vitamin.  
  DKS 1054 -1:2020  
© KEBS 2020 – All rights reserved  7 
 Annex  A 
(normative)  
 
Method of measuring gas volume  
A.1 Principle  
A.1.1  The met hod involves snifting of the top gas. The pressure reading should drop to 2 psi, to remove the 
air before testing for carbon dioxide volume. In so doing correction of altitude as per table should be considered 
as pressure is affected by altitude.  
A.1.2  The apparatus consists of pressure gauge having a hollow spike with holes in its side. The bottle is 
inserted from the side into the slot provided in the neck of the carbon dioxide tester and is secured in place by 
tightening with a threaded system. The press ure gauge is inserted until the needle point touches the crown cork. 
There is a snift valve on the gauge stem which is kept closed until the needle point of the pressure gauge is 
forced through the crown cork. The reading is noted on the gauge.  
A.2 Procedu re 
Clamp the bottle in the frame of the gas volume tester. Pierce the crown cork but do not shake the bottle. Snift 
off the top gas quickly until the gauge reading drops to zero. Make certain to close the valve instantly the needle 
touches zero in the pres sure gauge. Shake the bottle vigorously until the gauge gives the reading that additional 
shaking does not change. Record the pressure. Note the temperature and record. Obtain the volume of gas 
from pressure -temperat ure chart (c arbon dioxide chart) . 
Annex B 
DEXTROSE EQUIVALENT   
PRINCIPLE  
Methods most commonly used for estimation of aldose -type sugars are based on their reducing action toward 
certain metallic salts. In the following procedure dextrose, maltose and related sugars contained in the sample 
reduce copper sulfate in an alkaline t artrate system (Fehling's Solution). Dextrose equivalent is defined as 
"reducing sugars expressed as dextrose and calculated as a percentage of the dry substance."  
SCOPE  
The method is applicable to crude and refined corn sugars, corn syrups and all starc h hydrolyzates prepared 
by acid or enzyme conversion and combinations thereof. This method can be used for the analysis of starch 
molasses. (Note1)  
It is not applicable to syrups containing fructose or invert sugar. (Note2)  
 
SPECIAL APPARATUS  
Titrating A ssembly: Mount a ring support on a ringstand 1 -2 ins. above a gas burner and a second ring 6 -7 ins. 
above the first. Place a 6 in. open wire gauze on the lower ring to support a 200 mL Erlenmeyer flask and a 4 
in. watch glass with center hole on the upper ring to deflect heat. Attach a 25 mL buret to the ringstand so that  
8 © KEBS:2020 : – All rights reserved  
 the tip just passes through the watch glass centered above the flask (funnel top buret with diagonal TEFLON 
Plug, KIMAX No. 17055F recommended). Place an indirectly lighted white surface b ehind the assembly for 
observing the end point.  
REAGENTS  
1. Fehling's Solution:  
A. Dissolve 34.64 g of reagent grade crystalline copper sulfate pentahydrate (CuSO4•5H2O) in purified water 
and dilute to 500 mL volume.  
B. Dissolve 173 g of reagent grade p otassium sodium tartrate tetrahydrate (KnaC4H4O6•4H2O) and 50 g of 
reagent grade sodium hydroxide (NaOH) in purified water and dilute to 500 mL volume. Measure a quantity of 
Solution A, add an equal quantity of Solution B, and mix (Note 3). Standardize as follows, immediately prior to 
use: Dry a quantity of National Institute of Standards and Technology (NIST) dextrose in a vacuum oven at 70 
°C for 4 hrs. Dissolve 3.000 g in purified water, dilute to 500 mL volume and mix thoroughly. Pipet 25.0 mL of 
mixed Fehling's Solution into a 200 mL Erlenmeyer flask that contains a few glass beads, and titrate with the 
standard dextrose solution as directed under procedure. Adjust concentration of Fehling's Solution A by dilution 
or addition of copper sulfate so that t he titration requires 20.0 mL of the 0.6% standard dextrose solution.  
 
2. Methylene Blue Indicator: 1% aqueous solution  
PROCEDURE  
Weigh accurately an amount of sample such th at after dilution the solution contains about 0.6% reducing sugars 
(Note 4). Tr ansfer the sample quantitatively to a 500 mL volumetric flask with the aid of hot water, cool to room 
temperature, dilute to volume and mix thoroughly. Pipet 25.0 mL of standardized mixed Fehling's Solution into 
a 200 mL Erlenmeyer flask and add a few glas s beads. Add the sample solution by means of the buret to within 
0.5 mL of the anticipated end point (determined by preliminary titration). Immediately place the flask on the wire 
gauze of the titration assembly, and adjust the burner so that the boiling p oint will be reached in about 2 mins. 
Bring to boil and boil gently for 2 mins. As boiling continues, add 2 drops of methylene blue indicator and 
complete the titration within 1 min. by adding sample solution dropwise or in small increments until the blue 
color disappears (Note 5).  
Determine the dry substance concentration of the sample by an approved procedure.  
 
CALCULATION  
(Sample Titer, mL)(Sample Wt., g)  
% Reducing Sugars (asis, calc.as dextrose) =(500 𝑚𝐿)(0.1200 )(100 )
(𝑆𝑎𝑚𝑝𝑙𝑒  𝑇𝑖𝑡𝑒𝑟 .𝑀𝑙)(𝑆𝑎𝑚𝑝𝑙𝑒  𝑊𝑡.𝑔) 
             Dextrose Equivalent=(% 𝑅𝑒𝑑𝑢𝑐𝑖𝑛𝑔  𝑆𝑢𝑔𝑎𝑟𝑠 )(100 )
%𝐷𝑟𝑦  𝑆𝑢𝑏𝑠𝑡𝑎𝑛𝑐𝑒 
  
 
 DKS 1054 -1:2020  
© KEBS 2020 – All rights reserved  9 
 NOTES AND PRECAUTIONS  
1. starch is defined as molasses "the by -product of the manufacture of dextrose from starch derived from corn 
or grain sorghums in which the starch is hydrolyzed by use of enzymes and/or acid."  
2. Pure D -fructose responds to Fehling solution differently from D -glucose and its oligo - and polysaccharides. 
The method may be standardized against a mixture of saccharides of similar composition to the test sample 
and the results may be expressed as mg reducing sugars in the sample.  
3. Fehling's Solution in mixed form is relatively unstable but may be retained up to 1 week if standardization is 
confirmed before using.  
4. In the analysis of refined sugars, use 3 g of sample dry substance. For other samp le types, including starch 
molasses, calculate approximate sample weight using the following formula:  
 
 
Sample Weight=(3𝑔)(100 )(100 )
(𝐴𝑛𝑡𝑖𝑐𝑖𝑝𝑎𝑡𝑒𝑑  𝐷.𝐸.)(%𝐷𝑟𝑦  𝑆𝑢𝑏𝑠𝑡𝑎𝑛𝑐𝑒 ) 
Concentration should be such that sample titer is near 20 mL, but should  not exceed limits of 15 and 25 
mL. Inter - and intralaboratory precision is improved by adjusting all sample concentrations to provide titers 
between 19 and 21 mL.  
 
5. When approaching the end point, allow about 5 secs. reaction time between ad ditions of sample solution.  
 
METHOD HISTORY  
Combined the Dextrose Equivalent (Lane and Eynon) methods for Corn Syrup (E -26) and Corn Sugar (F -22) 
on 4-15-2010.  
Corn Syrup, Dextrose Equivalent (Lane and Eynon) (E -26), Date of Acceptance 5 -27-1968, Revised  7-9-1993.  
Corn Sugar, Dextrose Equivalent (Lane and Eynon) (F -22), Date of Acceptance 3 -20-1972, Revised 2 -27-1996.  DKS 1054 -1:2020    
 
© KEBS 2020  – All rights reserved   
  