CODEX STAN 135-1981 CODEX STANDARD FOR MINARINE
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ID： |
05E196D7A7DD4C04A2DDA6E4BCD244A2 |
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文件大小(MB)： |
0.02 |
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页数： |
5 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 135 Page 1 of 5,CODEX STANDARD FOR MINARINE,CODEX STAN 135-1981 (Rev. 1-1989),1. SCOPE,This Standard applies to any prepackaged product for direct consumption which complies with the provisions,of this standard.,2. DESCRIPTION,2.1 Product definition,Minarine is a food in the form of a spreadable emulsion, which is mainly of the type water/oil, produced,principally from water and edible fats and oils which are not solely derived from milk, and in which the fat,content is not less than 39% m/m and not more than 41% m/m.,2.2 0ther definitions,2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty acids. They are of vegetable,animal or marine origin. They may contain small amounts of other lipids such as phosphatides, unsaponifiable,constituents and free fatty acids naturally present in fat or oil. Fats of animal origin must be obtained from,animals in good health, and if originating from slaughtered animals, such animals should have been in good,health at the time of slaughter and the fats fit for human consumption as determined by a competent authority,recognized in national legislation.,2.2.2 Prepackaged means packed or made up in advance, ready for retail sale in a container.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Raw materials,3.1.1 Water and/or milk and/or milk products.,3.1.2 Edible fats and/or oils, or mixtures of these, whether or not they have been subjected to a process of,modification.,3.2 Fat content,Not less than 39% m/m and not more than 41% m/m.,3.3 Water content,CODEX STAN 135 Page 2 of 5,Not less than 50% m/m, as determined by loss of mass on drying.,3.4 0ptional ingredients,The following substances may be added:,3.4.1 Vitamins: Vitamin A and its esters,Vitamin D,Vitamin E and its esters,0ther vitamins,Maximum and minimum levels for vitamins A, D and E and other vitamins should be laid down by national,legislation in accordance with the needs of each individual country including, where appropriate, the,prohibition of the use of particular vitamins.,3.4.2 Egg yolk,3.4.3 Sodium chloride,3.4.4 Sugars 1,3.4.5 Suitable edible proteins,3.4.6 Gelatine,3.4.7 Natural starches,4. FOOD ADDITIVES,4.1 Colours,The following colours are permitted for the purpose of restoring natural colour lost in processing or for the,purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by,concealing damage or inferiority or by making the product appear to be of greater than actual value:,Maximum level,4.1.1 Beta-carotene 25 mg/kg,4.1.2 Annatto extracts 20 mg/kg (calculated as total bixin or norbixin),4.1.3 Curcumin or Turmeric 5 mg/kg (calculated as total curcumin),4.1.4 Beta-apo-8'-carotenal 25 mg/kg,4.1.5 Methyl and ethyl esters of beta-apo-8' 25 mg/kg,1 'Sugars' means any carbohydrate sweetening matter.,CODEX STAN 135 Page 3 of 5,carotenoic acid,4.2 Flavours,Natural flavours and their identical synthetic equivalents, except those which are known to represent a toxic,hazard, and other synthetic flavours approved by the Codex Alimentarius Commission are permitted for the,purpose of restoring natural flavour lost in processing or for the purpose of standardizing flavour, as long as,the added flavour does not deceive or mislead the consumer by concealing damage or inferiority or by making,the product appear to be of greater than actual value.,4.3 Antioxidants,Maximum level,4.3.1 Propyl gallate 100 mg/kg,4.3.2 Butylated hydroxytoluene (BHT) 75 mg/kg,4.3.3 Butylated hydroxyanisole (BHA) 175 mg/kg,4.3.4 Tertiary butyl hydroquinone (TBHQ) 120 mg/kg,4.3.5 Any combination of propyl gallate, BHA,BHT and/or TBHQ,200 mg/kg, but limits in 4.3.1-4.3.4 not to be,exceeded,4.3.6 Natural and synthetic tocopherols 500 mg/kg,4.3.7 Ascorbyl palmitate ) 500 mg/kg individually or in combination,4.3.8 Ascorbyl stearate ),4.3.9 Dilauryl thiodipropionate 200 mg/kg,4.4 Antioxidant synergists,4.4.1 Citric acid Limited by GMP,4.4.2 Sodium Citrate Limited by GMP,4.5 Thickening/stabilizing agents,Agar ),Ammonium alginate ),Carboxy methyl cellulose ),Carrageenan (including furcelleran) ),Guar Gum ),Methyl cellulose ) 10 g/kg individually or in combination,Pectin (amidated and non-amidated) ),Alginate (K,Ca,Na salts) ),Locust bean gum ),Propylene glycol alginate ),Sodium carboxy-methyl cellulose ),CODEX STAN 135 Page 4 of 5,Xanthan gum 5 g/kg maximum,4.6 Emulsifiers,Lecithin Limited by GMP,Mono- and diglycerides Limited by GMP,Polglycerol esters of interesterified,ricinoleic acid,5 g/kg singly or in combination with other,emulsifiers,Polyglycerol esters of fatty acids 10 g/kg singly or in combination with other,emulsifiers,Polyoxy……
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