Codex Stan 80-1981 Codex Standard For Citrus Marmalade
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ID： |
1ADAC92D185649AB8322C6E70013000E |
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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 80 Page 1 of 6,CODEX STANDARD FOR CITRUS MARMALADE1,CODEX STAN 80-1981,1. SCOPE,This standard applies to the product prepared from citrus fruit and commonly referred to as,"Marmalade" and covers general and specific provisions.,1.2 This standard does not apply to:,(a) products prepared from fruits other than citrus;,(b) products made from ginger, pineapple, or figs (with or without the addition of citrus fruit) which,are customarily described as marmalades of such fruit(s) but which conform to the requirements,for jams and which are covered by the Joint FAO/WHO Codex Alimentarius Recommended,International Standard for Jams (Fruit Preserves) and Jellies (Ref. CODEX STAN. 79-1981);,(c) products prepared with non-carbohydrate sweeteners and designated as "diabetic" or "dietetic" or,products with a low sugar content, which do not comply with the minimum requirement of this,standard and which in some countries are commonly described as marmalade;,(d) products clearly intended and marked as for manufacturing use.,2. DESCRIPTION,2.1 Product Definitions,2.1.1 "Marmalade" is the product obtained by processing prepared citrus fruit (as defined in 2.2.1):,(a) which may be whole fruit, fruit pulp, or fruit puree with some or all of the peel removed; and,(b) with or without citrus juice and the extraction of peel; and,(c) mixed with a carbohydrate sweetener, with or without water; and,(d) processed to a suitable consistency.,1 Formerly CAC/RS 80-1976.,CODEX STAN 80 Page 2 of 6,2.1.2 "Jelly Marmalade" is the product as described in sub-section 2.1.1 from which all of the insoluble,solids, or all of the insoluble solids except for a small proportion of thinly cut peel, have been removed.,2.2 Other Definitions,2.2.1 "Prepared citrus fruit" or "Prepared citrus fruit ingredient" means the product:,(a) prepared from fruit which is fresh, processed, or preserved other than by drying; and,(b) prepared from substantially sound, clean citrus fruit from which stems, calyces, and seeds have,been removed and includes pulps, juices, concentrated juices, extractives and preserved peels;,and,(c) containing all natural soluble solids (extractives) except for those lost during preparation under,good manufacturing practices.,3. ESSENTIAL COMPOSITION AND QUALITY CRITERIA,3.1 Composition,3.1.1 Basic ingredients,- prepared citrus fruit ingredient as defined in 2.2.1;,- 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, fructose,syrup, glucose syrup, dried glucose syrup.,3.1.2 Optional ingredients,- citrus juice;,- essential oils;,- spirituous liquors;,- butter, margarine, other edible vegetable or animal oils (used as anti-foaming agents);,- honey.,3.2 Formulation,The product shall contain not less than 20 parts, by weight of prepared citrus fruit ingredient for each,100 parts, by weight, of finished marmalade. Peel in excess of amounts normally associated with the fruits is,not considered a part of the fruit ingredient for purposes of compliance with minimum fruit content.,CODEX STAN 80 Page 3 of 6,When concentrated or diluted citrus fruit ingredient is used, the formulation is based upon the,equivalent of single strength fruit ingredient as determined by the relationship between the soluble solids of the,concentrate or the dilution and the soluble solids of the natural (single strength) fruit ingredient.,3.3 Soluble Solids (Finished Product),The soluble solids value of the finished product shall not be less than 65 percent.,3.4 Quality Criteria,3.4.1 General Requirements,The end product shall be viscous or semi-solid, have a colour and flavour normal for the type of citrus,fruit used taking into consideration any flavour imparted by optional ingredients. The product shall be,practically free from seeds, or seed particles, and extraneous plant material, and shall be reasonably free from,other defects normally associated with the fruit.,3.4.2 Classification of "defectives",A container that fails to meet one or more of the applicable quality requirements, as set out in subsection,3.4.1 shall be considered a "defective".,3.4.3 Lot Acceptance,A lot will be considered as meeting the applicable quality requirements referred to in sub-section 3.4.1,when the number of "defectives", as defined in sub-section 3.4.2, does not exceed the acceptance number (c) of,the appropriate sampling plan (AQL-6.5) in the Joint FAO/WHO Codex Alimentarius Sampling Plans for,Prepackaged Foods (Ref. No. CAC/RM 42-1969) (see Codex Alimentarius Volume 13).,4. FOOD ADDITIVES,4.1 Acidifying and pH Regulatin……
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