CODEX STAN 159-1987 CODEX STANDARD FOR CANNED MANGOES
|
ID： |
89D322F62AB0461E8CD68BA845F8FEE3 |
|
文件大小(MB)： |
0.03 |
|
页数： |
11 |
|
文件格式： |
|
|
日期： |
2004-12-24 |
|
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 159 Page 1 of 11,CODEX STANDARD FOR CANNED MANGOES,CODEX STAN 159-1987,1. DESCRIPTION,1.1 Product Definition,Canned mango is the product: (a) prepared from stemmed, peeled, fresh, sound, clean,and mature fruit of commercial varieties conforming to the characteristics of the fruits of,Mangifera indica L.; (b) which may or may not be packed with a suitable liquid packing medium,nutritive sweeteners and other 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,in order to preserve its essential composition and quality factors.,1.2 Types of varieties,Any cultivated variety or type suitable for Canned Mangoes may be used in the,preparation.,1.3 Styles,The product shall be prepared from peeled fruit for all the following styles:,1.3.1 Halves - cut into two approximately equal parts along the stone from stem to apex and the,flesh separated from the skin.,1.3.2 Slices - Long, slender pieces cut lengthwise or crosswise.,1.3.3 Pieces - (or mixed pieces or irregular pieces) - pitted and comprising irregular shapes and,sizes.,1.3.4 Diced - flesh cut into cube-like parts with a dimension of at least 12 mm on the longest,side.,1.3.5 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.,1.4 Types of Pack,1.4.1 Regular pack - with liquid packing medium.,1.4.2 Solid pack - closely packed fruit prepared by packing without a liquid packing medium; a,CODEX STAN 159 Page 2 of 11,dry nutritive sweetener may be used.,CODEX STAN 159 Page 3 of 11,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Packing Media,2.1.1 Where a packing medium is used, it may consist of:,2.1.1.1 Water - in which water is the sole packing medium;,2.1.1.2 Fruit Juice1 - in which mango juice - or any other compatible fruit juice is the sole packing,medium;,2.1.1.3 Mixed Fruit Juices1 - in which two or more compatible fruit juices which may include,mango juice, are combined to form the packing medium;,2.1.1.4 Water and Fruit Juice(s) - in which water and mango juice, or water and any other single,fruit juice or water and two or more fruit juices are combined in any proportion to form the packing,medium.,2.1.2 Any of the foregoing packing media may have one or more of the following nutritive,sweeteners as defined by the Codex Alimentarius Commission added: sucrose, invert sugar,syrup, dextrose, dried glucose syrup, glucose syrup, fructose, fructose syrup, honey.,2.1.3 Dry nutritive sweeteners namely sucrose, invert sugar, dextrose and dried glucose syrup,may be added to solid packs without added liquid but with such slight amounts of steam, water or,natural juice as occur in the normal canning of the product.,2.1.4 Classification of packing media when nutritive sweeteners are added,2.1.4.1 When nutritive sweeteners are added to fruit juice(s) the packing media shall be not less,than 11o Brix and shall be classified on the basis of the cut-out strength as follows:,Lightly sweetened fruit juice(s) - Not less than 11o Brix,Heavily sweetened fruit juice(s) - Not less than 15o Brix,2.1.4.2 When nutritive sweeteners are added to water or water and fruit juice(s) or water and,nectar the liquid media shall be classified on the basis of the cut-out strength as follows:,Slightly sweetened water ) - Not less than 10o Brix but less than 14o Brix,Water slightly sweetened ),Extra light syrup ),Light syrup - Not less than 14o Brix but less than 18o Brix,Heavy syrup - Not less than 18o Brix but less than 24o Brix,Extra heavy syrup - Not less than 24o Brix but not more than 35o Brix,2.1.4.3 When nutritive sweeteners are added to water and fruit juice(s) and the minimum fruit,juice content of the packing medium is not less than 40% m/m, the packing medium may be,classified as a nectar provided the cut-out strength is not less than 20o Brix.,1 Fruit juice may be pulpy, turbid or clear as stated in the Codex Standard for the juice involved.,CODEX STAN 159 Page 4 of 11,2.1.4.4 The cut-out strength for any packing medium shall be determined on average, but no,container may have a Brix value l……
……