BDS XXXX:2023

Foreword
This Bangladesh standard was adopted by the Bangladesh Standards and Testing Institution on
…….(To be inserted)………, after the draft finalized by the Soft Drinks and Beverages Sectional
Committee had been approved by the Agricultural and Food Products Divisional Committee.

Energy drinks are functional beverages with a stimulating effect and unique combinations of
characterizing ingredients including caffeine, amino acids such as taurine, vitamins and other
substances with a nutritional or physiological effect. In this standard ‘energy’ is distinct from food
energy. Food energy which is derived from carbohydrates, fats, proteins and other organic
compounds.

This standard has been developed because the importation, local production and consumption of
energy drinks by Bangladeshi 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 prevent health and safety of the
consumers.

This standard is subject to periodical reviews and amendments, if necessary, in order to keep pace
with the latest industrial and technological innovations. Any suggestions for improvement will be
recorded and placed before the committee in due course.

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 BDS 103. The number of significant places retained in the rounded off value should
be the same as that of the specified value in the standard.

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Bangladesh Standard
Specification For
Energy Drinks
1. Scope

1.1 This standard prescribes the requirements and the methods of sampling and test for energy
drinks. This standard does not cover to ‘sports drink’ or ‘electrolytes’ containing drink.

2. References

2.1 The Bangladesh Standards listed in Annex – A is necessary adjuncts to this standard. For
references, the latest edition of the referenced document (including any amendments) applies.

3. Terminology

3.1 Energy Drinks – Non-alcoholic ready to flavored drink beverages typically prepared from
potable water (conforming to BDS 1240), to which caffeine is added. These beverages may contain
carbohydrates, mineral salts, amino acids, vitamins and/or carbonated. Natural fruit juice or fruit pulp
and natural edible plant extracts may also be added.

3.2 Safe Quantity - The maximum amount that should not be exceeded in one day in accordance
with the directions specified in the label.

4. Ingredients

4.1 Essential ingredients – The following essential ingredients shall be used in the preparation
of energy drinks:

4.1.1 Water – conforming to relevant Bangladesh standard (BDS 1240)

4.1.2 Sweetener – Sugar (conforming to relevant Bangladesh standard) or permitted non-nutritive

sweetener.

4.1.3 Caffeine – Means all caffeine present from whatever source in an energy drinks.

4.2 Optional ingredients – The product may also contain in the following ingredient/s:

4.2.1 Carbon dioxide – Energy drinks may be carbonated. Gas content in the product shall be in
accordance with good manufacturing practices.

4.2.2 Vitamins - The vitamins namely, thiamine, riboflavin, niacin, vitamin B6, vitamin B12 may be
added. The daily individual consumption as calculated based on recommended daily allowance level
(100% recommended daily allowance) of the following substances, if any, in the product shall comply
with Table 1.
Table 1 Maximum limit for allowed per day consumption
SI No. Substances Maximum limit for per day consumption
01 Thiamine 40mg
02 Riboflavin 20 mg
03 Niacin 40 mg
04 Vitamin B6 10 mg
05 Vitamin B12 10 µg
06 Pantothenic acid 10 mg
07 Taurine 2000 mg
08 Glucuronolactone 1200 mg
09 Inositol 100 mg

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4.2.3 Preservatives – The product shall not contain any preservatives other than the following as
specified limit:
a) Benzoic acid and/or its salts (as Benzoic acid) up to 200 mg/l
b) Sulphur dioxide; Sulphites and/or its salts (as Sulphur dioxide) up to 70 mg/l
c) Sorbic acid and/or its salts (as Sorbic acid) up to 500 mg/l

Note-1: Preservatives may be used in singly or in combination, in case of combination, limit not exceeding the
maximum limit of the individual preservative having highest limit allowed in this standard.

4.2.4 Food additives – Other than the preservatives listed in section 4.2.3 of this standard, the
product may contain any food additives as permitted under the food category 14.1.4.1 and 14.1.4.2 in
the latest available version of Codex General Standard for Food additives (CODEX STAN 192).

5. General Requirements

5.1 Description - Energy drinks shall have acceptable flavour and odour and shall be free from
rancid, musty or any other foreign taste characteristic of spoilage. The product shall be free from
foreign residues, moldy and fermentation odors, and other impurities. The product shall be free from
prohibited stimulants and hormones.

5.2 Hygienic condition – Carbonated beverages shall be manufactured in factories maintained

under strict hygienic conditions in accordance with BDS 822.

5.3 Caffeine - The caffeine content in the product shall not be less than 14.5 mg/100 ml, and
shall not exceed 30 mg/100 ml when determined according to AOAC 979.08

5.4 Sweeteners – The products shall have nutritive sweetener/s or non-nutritive sweetener. The
product may contain any non-nutritive sweetener as permitted under the food category 14.1.4.1 and
14.1.4.2 in the latest available version of Codex General Standard for Food additives (CODEX STAN
192).

5.5 The product should not be added prohibited stimulants, hormones and forbidden substances
in accordance with the latest version of forbidden substances issued by World Anti-Doping Agency
(WADA).

5.6 Legal Requirement – The product shall in all other aspects comply with the requirements of
the legislations enforced in the country.

5.7 Absence of ethanol – Energy drinks shall not contain added ethanol. Natural occurring
ethanol content shall not exceed 0.5% in the final product resulting from the presence of ingredients
such as: fruit or malt.

5.8 Prohibition on mixing – Energy drinks shall not mix with other non-alcoholic beverages.

5.9 Energy drinks shall also conform to the requirements given in Table-2.

Table-2 Requirements for Energy Drinks

Sl. No. Characteristics Limit Method of test ref. to
(1) (2) (3) (4)
i) Arsenic (As), mg/kg, Max. 0.1 AOAC 986.15
ii) Lead (Pb), mg/kg, Max. 0.02 AOAC 974.27
iii) Tin (Sn), mg/kg. Max. 150 AOAC 999.11
iv) Total plate count, per ml, Max. 50 BDS ISO 6222
v) Yeast and mould count, per ml, Max. <10 cfu Annex B
vi) Coliform count, in 100 ml Absent Annex C
vii) Salmonella Absent BDS ISO 19250

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6. Packing, marking, labelling, storage and display

6.1 Containers – The energy drinks shall be filled in a metal cans or containers/glass/plastic
container. It should be filled in food grade containers/packaging materials. All containers in which
energy drinks are packed shall be cleaned and sanitized. The containers shall be filled under strictly
sanitary conditions. After filling, the containers shall be hermetically sealed with clean new crown
corks and/or plastic closure as appropriate.

6.2 Packing – The following information shall appear legibly and indelibly on each container or
crown or label. Labels shall be clear, neat and pasted securely,
a) Name of the product “Energy Drinks” with brand name, if any;
b) Batch or code number;
c) Name and address of the manufacturer/importer;
d) Net content in ml;
e) A declaration on safe quantity servings per day shall be made on the label;
f) List of the used ingredients with INS number;
g) Date of manufacture;
h) Date of expiry;
i) Maximum Retail Price;
j) Any other requirements as specified under the Bangladesh standards of weights and
measures (packaged commodities) Rules, 2021

6.3 The following additional information shall also be included on the label of energy drinks whose
formulation includes caffeine:

i) the drink contains “High caffeine”;

ii) advisory statement: Not for children, pregnant or lactating woman and individual’s sensitive
to caffeine and

iii) consume not more than 500 ml per day

6.3.1 Where non-nutritive sweetener is used, the following words: “Contains Non-nutritive
Sweetener” shall be declared on the label and mention the name of the non-nutritive sweeteners (see
Note-2).

Note - 2: Specific declaration: If energy drinks contain Aspartame, below declaration shall be used. “Not for
Phenylketonurics”

6.4 The product shall be stored away from moisture, direct sunlight and sources of contamination
and undesirable odors.

6.5 Energy drinks shall be displayed in dedicated display spaces, shelves or refrigerators and
separated from other beverages and food products in retail shops that sell directly to consumers.

7. Marking

7.1 Where there is a label, the container label shall be marked with the BSTI Certification Mark.

7.1.1 Where there is no label, the container containing crown/closure shall be marked with BSTI
Certification Mark on crown/closure.

Note - 3: The use of BSTI Certification Mark is governed by the provisions of Bangladesh Standards and Testing
Institution Act 2018 and the Rules and Regulations made thereunder. Details of conditions under which a license
for the use of BSTI Certification Mark may be granted to the manufacturers or processors may be obtained from
Bangladesh Standards and Testing Institution.

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8. Sampling

8.1 Representative samples of the material shall be drawn as prescribed in Annex – D

9. Tests

9.1 Tests shall be carried out as prescribed in clauses 4.2.3, 5.3 and appropriate appendices
given in Col. 4 of Table 2.

9.2 Quality of reagents – Unless otherwise specified, pure chemicals shall be employed in tests
and distilled water (see BDS 833) shall be used wherever the water as a reagent is intended.

Note - 4: Pure chemicals shall mean chemicals that do not contain impurities, which may affect the result of
analysis.

Annex-A
(Sub-clause -2.1)

BDS No Title
BDS 103 Methods of rounding off numerical value
BDS 822 Code of Hygienic Conditions for Food Processing Units.
BDS 833 Water for Laboratory use
BDS 1240 Packaged drinking water
BDS CAC 192 Codex General Standard for Food Additives
BDS ISO 6222 Water quality — Enumeration of culturable micro-organisms — Colony
count by inoculation in a nutrient agar culture medium
BDS ISO 19250 Water quality – Detection of Salmonella spp.

Annex-B
[Table-2, item (v)]
Yeast and Mould Count

B-1 Apparatus

B-1.1 Screw Cap of Glass Stoppered – Glass bottles of suitable sizes (25 ml size is convenient)

B-1.2 Petri Dishes with covers - (100 X 15) mm

B-1.3 Pipettes – 1.1 ml, 10 ml and 11 ml

B-1.4 Water – Bath maintained at 43 °C to 45 °C

B-1.5 Incubator – maintained at 25 °C ± 1 °C or at 30 °C ± 1 °C

B-1.6 Autoclave – for working at 121 ºC

B-1.7 pH measuring equipment

B-1.8 Buffered water blank [99ml or 90ml (sterilized)] – Use phosphate buffer or Ringer’s
solution for dilutions. Prepare stock phosphate buffer solution by dissolving 34 g of potassium
dihydrogen phosphate (KH2PO4) in 500 ml of distilled water. For use as dilution water, take 1.25 ml of
stock phosphate buffer solution and make up to one litre with distilled water. Prepare stock ringer
solution by dissolving sodium chlorides 9.0 g, potassium chloride 0.42 g, oxystalline calcium chloride
(CaCl 2. 6H2O) 0.48 g (0.24 g in the case of anhydrous calcium chloride), sodium bicarbonate 0.2 g in
1000ml of distilled water. For use as diluent, take 250 ml of the stock solution and make up to 1000 ml
with distilled water.

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B-2 Reagents

B-2.1

Potato Glucose Agar (acidified) Infusion 1000 ml (boil 200 g white peeled and sliced potatoes in
from 200 g of white potatoes about 500 ml of water for 15 minutes or until soft. Filter
through cotton and make up to 100 ml)
Glucose 20 g
Agar 15 g
Final pH 3.5 ± 0.1

B-2.2 Alternatively any of the two media in B-2.2.1 and B-2.2.2 may be used:

B-2.2.1 Salt dextrose Agar

Ammonium nitrate 1g
Ammonium sulphate 1g
Dipotassium hydrogen phosphate 4g
Potassiumdihydrogen phosphate 2g
sodium chloride 1g
Dextrose 10 g
Yeast extract 1g
Water 100 ml
Final pH (3.5 ± 0.1) ml

B-2.2.2 Wort agar medium particularly for canned fruits, sugar and sugar syrups

Malt extract (difco or equivalent) 15 g

Peptone 0.78 g
Maltose 12.75 g
Dextrin 2.75 g
Glycerol 2.35 g
Dipotassium phosphate 1.0 g
Agar-agar 20.0 g
Distilled water 100 ml
Final pH 4.8 ± 0.1 ml

B-2.3 Preparation of Medium – Heat the above mixture (B-2.1 or B-2.2.1 or B-2.2.2) to boiling to
dissolve the ingredients. Distribute into tubes or flasks and autoclave for 15 minutes at 121 ºC. Melt in
flowing stem or boiling water. Cool and acidify to the required pH with a sterile 10 percent tartaric acid
or lactic acid or citric acid solution. Mix thoroughly and pour into plates. To preserve solidifying
properties of the agar, do not heat the medium after the addition of the acid.

B-2.4 Tartaric acid – 10 percent solution, sterilized.

B-2.5 Lactic acid – 10 percent solution, sterilized.

B-2.6 Citric acid – 10 percent solution, sterilized.

B-2.7 Bromophenol pH dise and solution – pH 2.8 to 4.4

B-3 Procedure

B-3.1 Preparation of dilution blanks transfer 10 g (using sterile spatula) or 10 ml (using sterile
pipette) of the sample, under aseptic conditions to a 90 ml sterile buffered water blank (11 g or 11 ml
of the sample may be added to 99 ml of buffered water to give the same 1 to 10 dilution), shake this
dilution 25 times in the usual manner just before inoculating the petri dishes with the different dilutions
given below in duplicate.

1:2 (5 ml of the 1:10 dilution); 1:10 (1 ml of the 1:10 dilution); and 1:100 (0.1 ml of the 1.10 dilution)

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B-3.2 Pouring plates, incubation and colony counting.

B-3.2.1 Prior to pouring adjust reaction of the melted medium in each container (preferably)
(electrometrical) to pH 3.5 ± 0.1 or 4.8 ± 0.1 (depending upon the medium used) with sterile 10
percent tartaric or lactic or citric acid. Because remelting of acidified medium may destroy its
solidifying properties, adjust only the amount needed for immediate plating. Amount of acid required
for adjustment in any one flask of same batch or medium ordinarily will establish amount needed in
each of the others containing equal quantities thereof.

B-3.2.2 For colorimetric adjustments, use bromophenol blue and titrate 5ml of medium with dilute acid
prepared by adding one millilitre of sterile 10 percent stock acid solution to 19 ml of water. The
number of ml of dilute acid used to titrate to pH 3.5 or 4.8 will represent the amount of stock solution
that should be added to 100 ml of medium. The amount of 10 percent acid required will vary,
depending upon buffering properties of the medium.

B-3.2.3 The petri dishes containing different dilutions are flooded with the melted and adjusted
medium. Not more than 30 minutes should elapse from the time of preparing dilution to the pouring of
the medium on the plates. After solidification the agar plates are to be incubated for 5 days at (25 ± 1)
ºC in case of meat and meat products and at (30 ± 1) ºC in other cases.

B-3.2.4 At the end of the incubation period, count the colonies of yeast and mould in the same
manner as counting bacterial colonies in the plate count if interested only in the total yeast and mould
count, generally. It is desirable to differenciate between moulds and yeasts. It is advisable to examine
the plates at the end of three days for yeast colonies as they are likely to be overgrown by mould
growth. Make a separate count of the typical yeast colonies which usually will be characterized as
smooth; moist, elevated or the typical yeast colonies count the mould colonies, mould colonies,
surface colonies. After containing are easily recognized by their profuse growth of hyphae. If only
yeast counts are required, add 0.25 percent of sterile sodium propionate solution to the plate at the
time of pouring to inhibit the growth of moulds.

B-3.2.5 Although the acidity of the medium is supposed to inhibit the growth of bacterial colonies,
same may develop in spite of the acid. Usually these may be distinguished from the yeast colonies
because they are smaller. If there is doubt regarding the identity of yeast or bacterial colonies, the
colonies in question should be confirmed by microscopic observation of stained smears.

B-3.3 Reporting of results – The number of yeast and mould colonies per millilitre or per gram of
the material should be reported as the total yeast and mould count, although in control work the
separate yeast and mould counts sometime informative. To give the actual colony counts per millilitre
or per gram of sample, the colony counts obtained from 1:2 dilution (5 ml of the 1:10 dilution) should
be multiplied by the factor 2:those from 1:10 dilution (1ml of the 1:10 dilution) by the factor 10 these
from 1:100 dilution (0.1 ml of the 1:10 dilution) by factor 100.

Annex–C
[Table -1, item (vi)]
Determination of Coliform Count

C -1 General

C-1.1 Coliform Bacteria – Coliform bacterial include all aerobic and facultative anaerobic gram-
negative non- spore forming bacteria which ferment lactose with the production of acid and gas. A
positive presumptive test is indicated by formation of acid and gas within 48 hours at 35 °C to 37 °C in
fermentation tube containing lactose bile salt broth. Alternatively, the development of dark red
colonies at least 0.5 mm in diameter in a solid medium (violet red bile agar) within 20 to 24 hours at
35 °C to 37° C may be considered as a positive evidence of the presence of coli form bacteria. Violet
red bile agar is one of the standard media used for determination of general types of coliform
organisms including those of faecal origin in water, milk and other materials of sanitary importance.

C-2 Apparatus

C-2.1 Weighing scoop sterile – with counter mass (weight).

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C-2.2 Bacteriological transfer pipettes sale – accurately graduated with cotton plug in the upper
orifice.

C-2.3 Dilution bottles, sterile – made of heat-recreant glass (preferably silicate glass) closed with
rubber stoppers (preferably screw cap) with new friction-fit liners for making them leak- proof and of
the following capacities:
a) 150 ml with mark at 99 ml level; and
b) 25 ml with mark at 9 ml level.

C-2.4 Petri dishes – with outside dish diameter 100 mm inside dish diameter 91 mm and depth
scratches or other defects which would interfere with counting of colonies.

C-2.5 Bacteriological tubes sterile – 25 ml capacity with a mark at the 10 ml level with cotton
plugs.

C-3 Reagent

C-3.1 The following reagents are required.

C-3.2 Dilution Water – Dissolve 34 g of potassium dihydrogen phosphate (KH2PO4) in 500 ml of

distilled water, adjust to pH 7.2 with sodium hydroxide solution (1 N) and make up to one liter with
distilled water. Dilute 1.25 ml of this stock phosphate buffer solution with water to one liter to obtain
dilution water.

C-3.3 Weigh the ingredients properly mentioned below and take these in a suitable container
(neutral glass or stainless steel containing desired amount of distilled water). Noted that readymade
dehydrated media can also be used

Ingredients Qty (gm/Ltr)

Yeast extract 3.0 g
Peptone 7.0 g
Sodium taurocholate 1.5 g
Lactose 10.0 g
Sodium chloride 5.0 g
Agar-agar 20.0 g
Indicator
Neutral red 0.03 g
Crystal violet 0.002 g
Water 100 ml
Final PH 7.4 ± 0.1

C-3.3.1 Preparation and sterilization of medium – Soak the materials for 3 to 5 minutes in water,
then bring the mixture into complete solution with minimum delay by boiling above an asbestos-
centered wire gauze, over a flame. Stir continuously and efficiently to avoid charring. Adjust the
H
solution to P 7.4 ± 0.2 at 50 °C with sodium hydroxide solution. Filter through cotton pad till clear
filtrate is obtained. Fill into bacteriological tubes to 10 ml mark. Sterilize in an autoclave at 121 °C for
15 minutes.

C-4 Procedure

C-4.1 Dilution – Weigh 11g/11ml of the material from the samples for bacteriological examination
using a sterile spatula and suspend in 99 ml of dilution water at 45 °C. Agitate mildly, soak for one to
three minutes and then agitate vigorously to avoid churning out the fat. Prepare dilutions of this and
add one millilitre of suitable dilutions in triplicate to the sterile petri dishes.

C-4.2 Pouring plates – Melt the medium (see C-3.3.1) in bacteriological tubes and keep at 48 ºC to
50 ºC. Introduce this medium aseptically a 42 °C to 44 °C into the Petri dishes and mix by rotating and
tilting dishes without spreading over the edges spread the mixture evenly over the bottom of the plate.
Allow to solidify. After solidification of medium in plate, add cover layer of the medium.

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C-4.3 Incubation – Invert the plates and incubate at 35 °C to 37 °C for 24 hours.

C-4.4 Counting – Count the dark red colonies which have a diameter of 0.5 mm or over.

C-4.5 Computation – Compute the coliform count per gram from the dilutions used (see C-4.1).

Note-5: In case of doubt regarding the colonies developed on violet red bile agar representative colonies are
picked and transferred to lactose bile salt broth in tubes having inverted vials. Production of acid and gas is
confirmatory for coliform organisms.

Note-6: All precautions shall be observed to prevent microbiological contamination throughout the test.

Annex – D
(Sub-clause 8.1)
Sampling of Energy Drinks

D-1 Scale of Sampling

D-1.1 Lot – All bottles in a consignment belonging to the same batch of manufacture shall constitute
a lot. If the consignment is declared to consist of different batches of manufacture, bottles of the same
batch shall be grouped together and each group so formed shall constitute a separate lot.

D-1.1.1 Samples shall be tested from each lot for ascertaining conforming to the requirements of the
standard.

D-1.2 The number of bottles to be selected from a lot for testing for the microbiological and other
requirements shall depend on the size of the lot and shall be in accordance with Table – 3.

Table – 3 Number of Bottles to be Selected for Sampling

(Clause D-1.2)
No. of bottles in the lot No. of bottles to be selected for
Microbiological Tests Other Tests
(1)
(2) (3)
Up to 1300 12 18
1301 to 3200 18 24
3201 and above 24 30

D- 1.3 The bottles to be selected for testing shall be chosen at random from the lot and for this
purpose random number table shall be used. In case such tables are not available, the following
procedure may be adopted.

Starting from any bottle, count as 1, 2, 3 up to r. Every rth bottle thus counted shall be withdrawn, r
being the integral part of N/n, where N is the total number of bottles in the lot and n the total number
of bottles to be chosen.

D-2 Test Samples and Referee Samples

D-2.1 Samples for Microbiological Tests – The sample bottles selected for Microbiological tests
(see col. 2 of Table – 2) shall be divided at random into three equal sets and labeled with all the
particulars of sampling. One of these sets of sample bottles shall be for the purchaser, another for the
vendor and the third for the referee.

D-2.2 Samples for Other Tests – The sample bottles selected for other tests (see col. 2 of Table-2)
shall be divided at random into three equal sets and labeled with all the particulars of sampling. One
of these sets of sample bottles shall be for the purchaser, another for the vendor and the third for the
referee.

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D-2.3 Referee Samples – Referee samples shall consist of a set of sample bottles for
microbiological tests (see D-2.1) and a set of sample bottles for other tests (see D-2.2) and shall bear
the seals of the purchaser and the vendor (or their representatives) and shall be kept at place agreed
to between the two.

D-3 Testing of Samples

D-3.1 Tests for microbiological requirements – The sample bottles obtained as in D-2.1 shall be
tested for all the microbiological requirements.

D-3.2 Test for other requirements – Sample bottles obtained as in D-2.2 shall be tested for all the
other requirements.

D-4 Criteria for Conformity

D-4.1 Lot shall be considered as conforming to the requirements of this standard if all the samples
tested (see D-3.1 and D-3.2) satisfy the requirements specified in the standard.

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