CODEX STAN 168-1989 CODEX STANDARD FOR MAYONNAISE(Regional European Standard)
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ID： |
12DCA368E51B458082A6CBE2EEE8CC2B |
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文件大小(MB)： |
0.02 |
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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 168 Page 1 of 6,INTRODUCTION,The Regional European Standard for Mayonnaise was elaborated by the Codex,Coordinating Committee for Europe and adopted by the Codex Alimentarius Commission at its,18th Session in 1989.,CODEX STANDARD FOR MAYONNAISE,(Regional European Standard),CODEX STAN 168-1989,1. SCOPE,This standard applies to mayonnaise, as defined in Section 2 below.,2. DESCRIPTION,Mayonnaise is a condiment sauce obtained by emulsifying edible vegetable oil(s) in an,aqueous phase consisting of vinegar, the oil-in-water emulsion being produced by the hens' egg,yolk. Mayonnaise may contain optional ingredients in accordance with Section 3.3.,3. ESSENTIAL COMPOSITION AND QUALITY CRITERIA,3.1 Raw Materials,3.1.1 All ingredients shall be of sound quality and fit for human consumption. Water shall be of,potable quality.,3.1.2 Raw materials shall comply with the requirements of the relevant Codex standards and in,particular the Codex Standards for Vinegar and Edible Vegetable Oils, and where appropriate,with the relevant sections of the Codes of Practice, in particular the Code of Hygienic Practice for,Egg Products (CAC/RCP 15-1976). Raw materials shall be stored, treated and handled under,suitable conditions so as to maintain their chemical and microbiological characteristics.,3.1.3 Eggs and egg products shall be hens' eggs or hens' egg products.,3.2 Compositional Requirements,3.2.1 Total fat content: not less than 78.5% m/m.,CODEX STAN 168 Page 2 of 6,3.2.2 Technically pure egg yolk1 content not less than 6% m/m.,3.3 Optional Ingredients,Food ingredients intended to influence significantly and in the desired fashion the physical,and organoleptic characteristics of the product:,(a) hens' egg white,(b) hens' egg products,(c) sugars,(d) food grade salt,(e) condiments, spices, herbs,(f) fruits and vegetables including fruit juice and vegetable juice,(g) mustard,(h) dairy products,(i) water,4. FOOD ADDITIVES 2,4.1 Acidifying Agents,Maximum Level,4.1.1 Acetic acid and Na and K salts },4.1.2 Citric acid and Na and K salts } Limited by GMP,4.1.3 Lactic acid and Na and K salts },4.1.4 Malic acid and Na and K salts },4.1.5 Tartaric acid and Na and K salts 5 g/kg,4.2 Antioxidants,4.2.1 Alpha-tocopherol and mixed concentrates of 240 mg/kg, singly or,tocopherols in combination,4.2.2 Ascorbic acid 500 mg/kg,4.2.3 Butylated hydroxyanisole 140 mg/kg,1 Technically pure means that 20% of albumen is tolerated related to the egg yolk.,2 Temporarily endorsed.,CODEX STAN 168 Page 3 of 6,4.2.4 Butylated hydroxytoluene 1 60 mg/kg,4.2.5 Calcium disodium EDTA 75 mg/kg,4.2.6 Ascorbyl palmitate 500 mg/kg,4.3 Colours,4.3.1 Curcumin 1 },4.3.2 Tartrazine } 100 mg/kg, singly or,4.3.3 Sunset Yellow F.C.F. } in combination in all,4.3.4 Beta-carotene (synthetic) } types of mayonnaise,4.3.5 Beta-Apo-carotenal },4.3.6 Beta-Apo-8'-carotenoic acid },4.3.7 Annatto extracts 10 mg/kg calculated as,bixin,4.3.8 Chlorophyll 500 mg/kg in mayonnaise,with herbs,Maximum Level,4.3.9 Caramel (ammonia type) 500 mg/kg in mayonnaise,with mustard,4.3.10 Beet red 500 mg/kg in mayonnaise,with tomato,4.4 Flavours,Natural or nature identical flavouring substances } Limited by GMP1,as defined for the purpose of the Codex },Alimentarius Commission },4.5 Preservatives,4.5.1 Benzoic acid and Na and K salts } 1 g/kg singly or in,4.5.2 Sorbic acid and K salt } in combination,1 Temporarily endorsed.,CODEX STAN 168 Page 4 of 6,4.6 Stabilizers,4.6.1 Carrageenan },4.6.2 Sodium alginate },4.6.3 Potassium alginate },4.6.4 Propylene glycol alginate },4.6.5 Locust bean gum (carob gum) },4.6.6 Guar gum } 1 g/kg, singly or,4.6.7 Sodium carboxy methyl cellulose } in combination,4.6.8 Xanthan gum },4.6.9 Tragacanth },4.6.10 Microcrystalline cellulose },4.6.11 Pectins },4.6.12 Gum acacia },4.6.13 Chemically Modified Starches: acetylated distarch } 5 g/kg singly or,adipate, acetylated distarch phosphate, distarch } in combination,phosphate, hydroxpropyl phosphate },4.7 Enzyme Preparation,4.7.1 Glucose oxidase (Aspergillus niger var.) Limited by GMP,4.8 Flavour Enhancers,4.8.1 Monosodium glutamate 5 g/kg in mayonnaise,with herbs,5. CONTAMINANTS,Maximum Level,5.1 Arsenic (As) 0.3 mg/kg,5.2 Lead (Pb) 0.3 mg/kg,5.3 Copper (Cu) 2.0 mg/kg,6. HYGIENE,6.1 To the extent possible in good manufacturing practice, the product shall be free from,objectionable matter.,CODEX STAN 168 Page 5 of 6,6.2 When tested by appropriate methods of sampling and examination, the product shall be:,(a) free from microorganisms which may represent a hazard to health;,(b) shall not contain any substances originating from microorganisms in amounts which,may represent a hazard t……
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