Codex Stan 296-2009 Codex Standard For Jams, Jellies And Marmalades
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ID： |
B6BEC8387678414CA0DF63222F8DD16D |
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文件大小(MB)： |
0.05 |
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页数： |
10 |
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文件格式： |
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日期： |
2012-1-16 |
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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 296 Page 1 of 10,This Standard supersedes individual standards for,citrus marmalade (CODEX STAN 80-1981) and,jams (fruit preserves) and jellies (CODEX STAN 79-1981).,CODEX STANDARD FOR JAMS, JELLIES AND MARMALADES,(CODEX STAN 296-2009),1 SCOPE,1.1 This Standard applies to jams, jellies and marmalades, as defined in Section 2 below, and offered for,direct consumption, including for catering purposes or for repacking if required. This Standard does not,apply to:,(a) products when indicated as being intended for further processing such as those intended for use,in the manufacture of fine bakery wares, pastries or biscuits;,(b) products which are clearly intended or labelled as intended for special dietary uses;,(c) reduced sugar products or those with a very low sugar content;,(d) products where the foodstuffs with sweetening properties have been replaced wholly or partially,by food additive sweeteners.,1.2 The terms, “preserve” or “conserve” are sometimes used to represent products covered by this,Standard. The use of the terms “preserve” and “conserve” are thereby required to comply with the,requirements for jam and/or extra jam as set out in this Standard.,2 DESCRIPTION,2.1 PRODUCT DEFINITIONS,Product Definition,Jam1,is the product brought to a suitable consistency, made from the whole fruit, pieces,of fruit, the unconcentrated and/or concentrated fruit pulp or fruit puree, of one or,more kinds of fruit, which is mixed with foodstuffs with sweetening properties as,defined in Section 2.2, with or without the addition of water.,Jellies,are the products brought to a semi solid gelled consistency and made from the juice,and/or aqueous extracts of one or more fruits, mixed with foodstuffs with,sweetening properties as defined in Section 2.2, with or without the addition of,water.,Citrus Marmalade,is the product obtained from a single or a mixture of citrus fruits and brought to a,suitable consistency. It may be made from one or more of the following ingredients:,whole fruit or fruit pieces, which may have all or part of the peel removed, fruit,pulp, puree, juice, aqueous extracts and peel and is mixed with foodstuffs with,sweetening properties as defined in Section 2.2, with or without the addition of,water.,Non Citrus,Marmalade,is the product prepared by cooking fruit, whole, in pieces, or crushed adding,foodstuffs with sweetening properties as defined in Section 2.2 to obtain a semiliquid,or thick liquid.,Jelly Marmalade,is the product described under citrus marmalade from which all the insoluble solids,have been removed but which may or may not contain a small proportion of thinly,cut peel.,1 Citrus jam may be obtained from the whole fruit cut into strips and/or sliced.,CODEX STAN 296 Page 2 of 10,2.2 OTHER DEFINITIONS,For the purposes of this Standard the following definitions shall also apply:,Product Definition,Fruit,Means all of the recognised fruits and vegetables that are used in making jams,including but not limited to those fruits mentioned in this Standard, either fresh,frozen, canned, concentrated, dried, or otherwise processed and/or preserved which,shall be sound, wholesome and clean and of suitable ripeness but free from,deterioration and containing all its essential characteristics except that it has been,trimmed, sorted and otherwise treated to remove any blemishes, bruises, toppings,tailings, cores, pits (stones) and may or may not be peeled.,Fruit Pulp The edible part of the whole fruit, if appropriate less the peel, skin, seeds, pips, etc.,which may have been sliced or crushed but which has not been reduced to a puree.,Fruit Puree The edible part of the whole fruit, if appropriate, less the peel, skin, seeds pips and,similar which has been reduced to a puree by sieving or other processes.,Aqueous extracts,The aqueous extract of fruits which subject to losses necessarily occurring during,proper manufacture, contains all the water-soluble constituents of the fruit,concerned.,Fruit Juices and,concentrates,Products as defined in the Codex General Standard for Fruit Juices and Nectars,(CODEX STAN 247-2005).,Citrus fruit Fruit of the Citrus L. family.,Foodstuffs with,sweetening,properties,(a) All sugars as defined in the Codex Standard for Sugars,(CODEX STAN 212-1999);,(b) Sugars extracted from fruit (fruit sugars);,(c) Fructose syrup;,(d) Brown sugar;,(e) Honey as defined in the Codex Standard for Honey,(CODEX STAN 12-1981).,3 ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 COMPOSITION,3.1.1 Basic Ingredients,(a) Fruit ingredient, as defined in Section 2.2, in quantities laid down in Sections 3.1.2 (a) – (d),below.,In the case of jellies the quantities w……
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