CODEX STAN 15-1981 Codex Standard For Canned Grapefruit
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ID： |
B4DBA281B18246B79155A2C069CB6FC0 |
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文件大小(MB)： |
0.03 |
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页数： |
6 |
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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 15 Page 1 of 6,CODEX STANDARD FOR CANNED GRAPEFRUIT1,CODEX STAN 15-1981,1. DESCRIPTION,1.1 Product Definition,Canned grapefruit is the product (a) prepared from washed, ripe grapefruit, conforming to the,characteristics of the fruit of Citrus paradisi Macfadyen, (b) packed with a suitable liquid packing medium,nutritive sweeteners, and suitable seasoning or flavouring ingredients appropriate to the product, and (c),processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent,spoilage. Before processing, the fruit shall have been properly washed and peeled and the membrane, seeds,and core shall have been substantially removed from the sections.,1.2 Colour Types,1.2.1 White: produced from white-fleshed grapefruit.,1.2.2 Pink - produced from pink or red-fleshed grapefruit.,1.3 Styles,Canned grapefruit may be packed as either:,1.3.1 Sections or Segments: or,1.3.2 Broken Sections or Broken Segments.,1.3.3 Other Styles,Any other presentation of the product shall be permitted provided that the product:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) Meets all relevant requirements of this standard, including requirements relating to,limitations on defects, drained weight, and any other requirements in this standard,which are applicable to that style in the standard which most closely resembles the,style or styles intended to be provided for under this provision;,(c) is adequately described on the label to avoid confusing or misleading the consumer.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2,1 Formerly CAC/RS 15-1969.,2 See also Appendix IV, ALINORM 85/20.,CODEX STAN 15 Page 2 of 6,2.1 Packing Media3,2.1.1 Canned grapefruit may be packed in any one of the following:,2.1.1.1 Water - in which water or a mixture of water and juice (less than 50% juice) is the liquid,packing medium.,2.1.1.2 Juice - in which grapefruit juice is the sole liquid packing medium and to which no water has,been added directly or indirectly.,2.1.1.3 Juice and Water - in which grapefruit juice and water are combined as a liquid packing medium,with not less than 50% juice.,2.1.1.4 Syrup - in which water and sucrose, invert sugar, dextrose, glucose syrup, or dried glucose,syrup are combined as a liquid packing medium and are classified on the basis of cut-out strength as specified,below:,Liquid Media "Cut-out" Brix Measurement,Slightly sweetened syrup - not less than 12° Brix,Light syrup - not less than 16° Brix,Heavy syrup - not less than 18° Brix,2.1.2 The "cut-out" strength shall be determined on average, but no container may have a Brix value,lower than that of the next category below.,2.2 Other Ingredients,Lemon juice, spices.,2.3 Quality Criteria,2.3.1 Definitions,2.3.1.1 Whole segment: a place or portion of section in which its length is at least 75% of the apparent,length of the original segment. A segment which is split in one place only and is not prone to disintegrate shall,be considered whole, but parts of a segment joined by a "thread", or by membrane only shall not be considered,"whole".,2.3.1.2 Developed seed: a seed that measures more than 9 millimetres in any dimension.,2.3.2 Colour,The colour shall be typical of grapefruit of the colour-type concerned which has been properly,prepared and properly processed.,3 See Appendix to Part I.,CODEX STAN 15 Page 3 of 6,2.3.3 Flavour,Canned grapefruit shall have a normal flavour and odour free from flavours or odours foreign to,the product and canned grapefruit with special ingredients shall have a flavour characteristic of that imparted,by the grapefruit and the other substances used.,2.3.4 Texture,The texture shall be firm and characteristic of the product and shall be reasonably free from dry,cells or fibrous cells affecting the appearance of the edibility of the product. Segments shall be practically free,from signs of disintegration.,2.3.5 Wholeness,In the style of Sections or Segments not less than 65% by weight of drained fruit shall be in,whole segments.,2.3.6 Defects,The finished product shall be prepared from such materials and under such practices that it shall,be reasonably free from extraneous fruit matter such as peel or core or albedo and shall not contain excessive,defects whether specifically mentioned in this standard or not. Certain common defects shall not be present in,amounts greater than the following limitations:,2.3.6.1 The total surface covered by membrane shall not exceed 20 square centimetres by 500 grammes,of total contents;,2.3.6.2 developed seeds shall not exceed 4 per each 500 grammes of total contents.,2.3.7 Classifi……
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