Codex Stan 79-1981 Codex Standard For Jams (Fruit Preserves) And Jellies
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E9CD5376631C48FCBE7319932303D156 |
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文件大小(MB)： |
0.03 |
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页数： |
9 |
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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 79 Page 1 of 9,CODEX STANDARD FOR JAMS (FRUIT PRESERVES) AND JELLIES1,CODEX STAN 79-1981,1. SCOPE,1.1 This standard applies to a class of fruit spreads commonly known as jams and jellies and,which may be prepared from single fruits or from two or more fruits.,1.2 The distinguishing characteristics of the product are:,(a) a substantial amount of fruit ingredient is required in the formulation; and,(b) the end product has a relatively high soluble solids value.,1.3 The terms "jams" and "preserves" are frequently used interchangeably. "Jellies" are,differentiated from jams in that the fruit ingredient consists of the juice that has been extracted,from whole fruits and clarified by filtration or other means.,1.4 This standard does not apply to:,(a) Products prepared with non-carbohydrate sweeteners and which are clearly,intended or labelled as intended for diabetic or dietetic use; or,(b) Products with a low sugar content; or,(c) Products prepared from citrus fruit, commonly referred to as marmalade, which,products are covered by the "Codex Recommended International Standard for,Citrus Marmalade" (CODEX STAN 80-1981); or,(d) Products clearly intended and marked as for manufacturing use.,2. DESCRIPTION,2.1 Product Definitions,2.1.1 "Jam" or "Preserve" or "Conserve" is the product prepared from a suitable fruit ingredient,(as defined in 2.2.2.1):,(a) which may be whole fruit, pieces of fruit, fruit pulp, or fruit puree; and,(b) with or without fruit juice or concentrated fruit juice as optional ingredient(s); and,(c) mixed with a carbohydrate sweetener, with or without water; and,(d) processed to a suitable consistency.,2.1.2 "Jelly" is the product prepared from a suitable fruit ingredient (as defined in 2.2.2.2):,(a) which is practically free from suspended fruit particles; and,1 Formerly CAC/RS 79-1976.,CODEX STAN 79 Page 2 of 9,(b) mixed with a carbohydrate sweetener, with or without water; and,(c) processed to a semi-solid consistency.,2.2 Other Definitions,2.2.1 "Fruit" means all of the recognized fruits and those vegetables recognized as suitable in,making jams, including but not limited to chestnuts, ginger, melon, rhubarb, tomato.,2.2.2 "Fruit ingredient" means:,2.2.2.1 In the case of jams, preserves or conserves the product:,(a) prepared from fruit which is fresh, frozen, canned, concentrated or otherwise,processed or preserved; and,(b) prepared from fruit which is substantially sound, wholesome, of suitable ripeness,and clean; not deprived of any of its main constituents, except that it is trimmed,sorted and otherwise treated to remove objectionable bruises, stems, toppings,tailings, cores, pits (stones), and may or may not be peeled. In the case of ginger,rhubarb, and melon, it means respectively the drained edible and cleaned root of,ginger (Zingiber officinale) preserved in syrup, trimmed rhubarb stems, and melons,with seeds, stem, and rind removed; and,(c) containing all natural soluble solids (extractives) except for those lost during,preparation under good manufacturing practices.,2.2.2.2 In the case of jelly the juice or aqueous extract:,(a) obtained from fruit which is fresh, frozen, canned, concentrated, or otherwise,processed or preserved; and,(b) prepared from fruit which is substantially sound, wholesome, clean, and which is,trimmed, sorted and otherwise treated to remove objectionable material; and,(c) prepared by removal of all, or practically all, of the insoluble solids and may be,concentrated by the removal of water.,2.2.3 "Fruit Pulp" means the edible portions of the fruit, mashed, or cut into pieces, but not,reduced to a puree.,2.2.4 "Fruit Puree" means fruit ingredient finely divided by sieving, screening, or other,mechanical means.,2.2.5 "Soluble Solids" means percent by weight of soluble solids as determined by the,refractometric method corrected to 20oC using the International Sucrose Scale but making no,correction for insoluble solids or acids.,3. ESSENTIAL COMPOSITION AND QUALITY CRITERIA,3.1 Composition,CODEX STAN 79 Page 3 of 9,3.1.1 Basic Ingredients,(1) Fruit ingredient as defined in 2.2.2.,(2) One or more of the carbohydrate sweetener(s) (sugar(s)) defined by the Codex,Alimentarius Commission, including sucrose, dextrose, invert sugar, invert sugar,syrup, fructose, glucose syrup, dried glucose syrup.,3.1.2 Optional Ingredients,(1) Citrus juice.,(2) Herbs, spices (including powdered ginger) and vinegar.,(3) Essential oils.,(4) Spirituous liquors.,(5) Butter, margarine, other edible vegetable or animal oils (used as anti-foaming,agents).,(6) Honey.,(7) Fruit juice or fruit juice concentrates in the case of jams. In Labrusca grape j……
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