O’z DSt 2901:2014 PDF

Full title and description

O’z DSt 2901:2014 — "Mayonnaise. Technical specifications." (Майонезы. Технические условия). This national standard establishes mandatory technical requirements for mayonnaise products produced and marketed in the Republic of Uzbekistan, including composition, quality parameters, labelling, packaging and basic testing requirements.

Abstract

This standard defines the types and grades of mayonnaise, required raw materials and permissible ingredients, physicochemical and microbiological quality criteria, organoleptic requirements, sampling and test methods, marking and storage/transportation rules. It is intended to ensure product safety, uniform quality and regulatory conformity for mayonnaise manufactured or traded in Uzbekistan.

General information

• Status: Active / current national standard.
• Publication date: 2014 (O’z DSt 2901:2014).
• Publisher: Uzbek national standardization authority — Uzbek Agency for Technical Regulation (national standard body / Uzstandart).
• ICS / categories: Food technology (ICS sector: 67 — technology of food and beverages / related classifications).
• Edition / version: 2014 (first national O’z DSt edition replacing the earlier TSh document).
• Number of pages: 17 pages (standard text length as published in standard collections and document providers).

Scope

Specifies technical requirements for mayonnaise products placed on the market in Uzbekistan, covering composition and permitted ingredients, classification by type/grade, mandatory quality characteristics (physicochemical, microbiological and organoleptic), sampling rules and test methods, labelling and packaging, plus storage and transport conditions. The standard replaces the previous national technical specification identified as TSh 86‑24:2009.

Key topics and requirements

• Definition and classification of mayonnaise types and grades (e.g., table mayonnaise, reduced-fat formulations).
• Permitted raw materials and additives (oils/fats, eggs or egg products, acidulants, stabilizers, preservatives and flavorings) and limits for their use.
• Physicochemical parameters (typical items: fat content, mass fraction of dry substances, acidity/T‑value or titratable acidity, pH, moisture).
• Microbiological safety and hygiene limits (standard microbiological indicators for ready‑to‑eat emulsions).
• Organoleptic (sensory) requirements — appearance, consistency, taste and odour criteria.
• Sampling procedures and reference test methods for conformity assessment and laboratory testing.
• Labeling, packaging, storage and transportation requirements to ensure shelf life and product integrity.

Typical use and users

Manufacturers and packers of mayonnaise and related salad dressings, food safety and quality personnel, regulatory and inspection authorities, testing laboratories, importers/exporters and food retailers who need to ensure products comply with Uzbekistan national requirements. The standard is used for product specification, quality control, regulatory compliance and acceptance testing.

Related standards

Replaces the earlier technical specification TSh 86‑24:2009. It sits alongside other O’z DSt standards covering edible oils, fats and food testing methods and other national technical conditions for sauces, fats and food products (see national food‑technology standards catalogue).

Keywords

mayonnaise; condiments; emulsions; edible oils and fats; food technology; technical specifications; food quality; microbiological limits; labeling; Uzbekistan.

FAQ

Q: What is this standard?

A: O’z DSt 2901:2014 is the Uzbekistan national standard titled "Mayonnaise. Technical specifications" that sets mandatory technical and quality requirements for mayonnaise products in Uzbekistan.

Q: What does it cover?

A: It covers product classification, permitted ingredients, physicochemical and microbiological quality criteria, organoleptic requirements, sampling and test methods, labelling, packaging, storage and transport conditions for mayonnaise.

Q: Who typically uses it?

A: Food manufacturers, quality and regulatory departments, testing laboratories, importers/exporters and market surveillance authorities that handle or control mayonnaise sold in Uzbekistan.

Q: Is it current or superseded?

A: The document is the national O’z DSt edition from 2014 and formally replaces the older TSh 86‑24:2009 technical specification. Users should check the national standards registry or the Uzbekistan Agency for Technical Regulation for any newer revisions or amendments.

Q: Is it part of a series?

A: It is part of the national food‑technology standards series (ICS sector 67) and is published alongside other O’z DSt documents addressing edible oils, fats, sauces and food testing methods.

Q: What are the key keywords?

A: mayonnaise; edible oils; fats; emulsions; food technology; technical specification; quality criteria; labelling; Uzbekistan.