Description

·       The Fruit Ingredient Shall Consist Of Each Of The Three Fruit Groups Listed Under Basic Fruits To Which May Be Added Any One Or More Of The Fruits Listed Under Optional Fruits. The Fruit Shall Be Peeled, Cored, Trimmed, Deseeded Or Pitted As May Be Applicable For The Respective Fruit In Normal Culinary Preparation.

Basic Fruits :- 

·       Pineapple (Ananas Comosus (L.) Merrill) – Tidbits, Pieces, Dices, Chips Or Crisp Cut.

·       Papaya (Carice Papaya L.) Or Mango (Mangifera Indica L.) – Singly Or In Combination – Slices, Dices Or Sections.

·       Banana (Cultivated Edible Species Of Musa) – Slices Or Dices.

Optional Fruits :-

·       Litchi (Litchi Chinensis SONN.) – Whole Or Broken Segments.

·       Cashew (Anacardium Occidentale L.) – As Flesh.

·       Guava (Guayaba) – (Psidum Guajava L.) – Quarters, Slices, Dices Or Puree.

·       Longan (Euphoria Longan) (LOUR. STEUD.) – Whole Or Broken Segments.

·       Oranges (Citrus Sinensis (L.) OSBECK And Citrus Reticulata BLANCO) (Including Mandarin) Whole Segments.

·       Grapefruit (Citrus Paradisi MACFAD) – Whole Or Half Segments.

·       Grapes (Cultivated Edible Species Of Vitis) – Whole Grapes Of Any Seedless Variety.

·       Maraschino Cherries – (Prepared From Fruit Conforming With The Characteristics Of Prunus Avium L.) Whole Or Halves (And Pitted).

·       Passion Fruit (Cultivated Edible Species Of Passiflora) – Pulp (Flesh) With Or Without Seeds.

·       Jack Fruit (Artocarpu Integrifolia L.) – Slices.

·       Melon (Cucumis Melo L.) – Slices, Dices Or Balls.

·       Rambutan (Nephelium Lappaceum L.) – Whole Or Broken Segments.

·       Peach (Prunus Persica L. BATSCH) – Pieces, Dices Or Slices.

·       Pears (Pyrus Communis L.) – Pieces, Dices Or Slices.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

·       Proportion Of Fruits (Basic Ingredients) :-

Fruits Shall Be In The Following Proportions, Based On The Individual Drained Fruit Weights In Relation To The Drained Weights Of All The Fruits:

·       Pineapple – 45%(Minimum) – 65%(Maximum)

·       Papaya Or Mango (Singly Or In Combination) – 25%(Minimum) – 50%(Maximum)

·       Banana – 5%(Minimum) – 20%(Maximum)

Optional Fruits :-

·       Litchi – 5%(Minimum) – 20%(Maximum)

·       Melon – 5%(Minimum) – 20%(Maximum)

·       Longan – 5%(Minimum) – 20%(Maximum)

·       Guava (Guayaba) – 5%(Minimum) – 20%(Maximum)

He Following Optional Fruits Are Not Considered In The Determination Of Proportions Of Fruit As Their Consistency After Processing Prevents An Accurate Determination Of Their Drained Weight. However, It Is Recommended That They Make Up Following Percentages Of The Fruit Ingredients Present :-

·       Guava Puree – 5%(Minimum) – 20%(Maximum)

·       Cashew – 2%(Minimum) – 5%(Maximum)

·       Passion Fruit – 1%(Minimum) – 5%(Maximum)

·       Jack Fruit – 5%(Minimum) – 15%(Maximum)

·       Grape – 3%(Minimum) – 20%(Maximum)

·       Rambutan – 5%(Minimum) – 20%(Maximum)

·       Oranges (Including Mandarin) – 3%(Minimum) – 15%(Maximum)

·       Maraschino Cherries – 1%(Minimum) – 4%(Maximum)

·       Peach – 5%(Minimum) – 20%(Maximum)

·       Grapefruit – 3%(Minimum) – 15%(Maximum)

·       Pears – 5%(Minimum) – 20%(Maximum)

·       Water Melon – 5%(Minimum) – 15%(Maximum)

·       Carambola – 5%(Minimum) – 20%(Maximum)

Packing Media

Canned Tropical Fruit Salad May Be Packed In Any One Of The Following Packing Media :-   

·       Water – In Which Water Is The Sole Packing Medium;

·       Water And Fruit Juice – In Which Water And Fruit Juice(S) From The Specified Fruits, Is The Sole Liquid Packing Medium;

·       Fruit Juice – In Which One Or More Fruit Juice(S) From The Specified Fruits, Which May Be Strained Or Filtered, Is The Sole Liquid Packing Medium;

·       With Sugar(S) – Any Of The Foregoing Packing Media (A) Through (C), May Have One Or More Of The Following Sugars Added: Sucrose, Invert Sugar Syrup, Dextrose, Dried Glucose Syrup, Glucose Syrup, Fructose And Fructose Syrup.

Classification Of Packing Media When Sugars Are Added :-

·       When Sugars Are Added To Fruit Juice(S), The Liquid Media Shall Be Not Less Than 14 Brix, And They Are Classified On The Basis Of The Cut-Out Strength As Follows:

·       Lightly Sweetened: (Name Of Fruit) Juice – Not Less Than 14 Brix 

·       Heavily Sweetened: (Name Of Fruit) Juice – Not Less Than 18 Brix 

Optional Packing Media :-

·       Slightly Sweetened Water – Not Less Than 10 Brix

·       Water Slightly Sweetened – But Less Than 14 Brix 

·       Extra Light Syrup, Extra Light Syrup – Not Less Than 22 Brix

Compliance With Packing Media Classification :-

·       Cut-Out Strength Of Sweetened Juice Or Syrup Shall Be Determined On Sample Average, But No Container May Have A Brix Value Lower Than That Of The Minimum Of The Next Category Below, If Such There Be.

Colour :-

·       Canned Tropical Fruit Salad Shall Have A Colour Characteristic Of The Mixed Processed Fruit, Except That A Slight Bleaching Of Colour From The Coloured Cherries Is Acceptable

Flavour :-

·       Canned Tropical Fruit Salad Shall Have A Normal Flavour And Odour Characteristic For The Particular Blend Of Fruit. 

Texture :-

·       The Texture Of The Fruit Ingredient Shall Be Appropriate For The Respective Fruit.

FOOD ADDITIVES

Colouring Matter :-

·       Erythrosine (To Colour Cherries) – Limited By Good Manufacturing Practice 

Flavourings :-

·       Cherry Laurel Oil (Artificially Coloured  Cherries Only) – 10 Mg/Kg In The Total

·       Bitter Almond Oil (Artificially Coloured  Cherries Only) – 40 Mg/Kg In The Total

·       Natural And Synthetic Flavourings – Limited By Good Manufacturing Practice

Antioxidant :-

·       L-Ascorbic Acid – 700 Mg/Kg 

Acidifying Agent :-

·       Citric Acid – Limited By Good Manufacturing Practice 

Firming Agents :-

·       Calcium Chloride – 350 Mg/Kg Singly 

·       Calcium Lactate – In Combination, Calculated 

·       Calcium Gluconate – As Ca 

CONTAMINANTS

·       Tin (Sn) – 250 Mg/Kg, Calculated As Sn 

·       Lead (Pb) – 1 Mg/Kg 

HYGIENE

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (CXC 1-1969), And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

·       Shall Be Free From Parasites Which May Represent A Hazard To Health;

·       Shall Not Contain Any Substance Originating From Microorganisms In Amounts Which May Represent A Hazard To Health.

WEIGHTS AND MEASURES

Minimum Fill :-

·       The Container Shall Be Well Filled With Fruit And The Product (Including Packing Medium) Shall Occupy Not Less Than 90% Of The Water Capacity Of The Container. The Water Capacity Of The Container Is The Volume Of Distilled Water At 20°C Which The Sealed Container Will Hold When Completely Filled.

Minimum Drained Weight :-

·       The Drained Weight Of The Product Shall Not Be Less Than 50% Of The Weight Of Distilled Water At 20°C Which The Sealed Container Will Hold When Completely Filled.

·       The Requirements For Minimum Drained Weight Shall Be Deemed To Have Been Complied With When The Average Drained Weight Of All Containers Examined Is Not Less Than The Minimum Required, Provided That There Is No Unreasonable Shortage In Individual Containers.

LABELLING

·       In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (CXS 1-1985), The Following Specific Provisions Apply:

The Name Of The Food :-

·       The Name Of The Product Shall Be “Tropical Fruit Salad”, “Tropical Fruit Cocktail” Or “Tropical Fruit Mix”.

When The Packing Medium Is Composed Of Water, Or Water And One Or More Fruit Juices In Which Water Predominates, The Packing Medium Shall Be Declared As Part Of The Name Or In Close Proximity Thereto, As:-

·       “In Water” Or “Packed In Water”.

When The Packing Medium Is Composed Solely Of A Single Fruit Juice, The Packing Medium Shall Be Declared As Part Of The Name Or In Close Proximity Thereto, As:

·       “In (Name Of Fruit) Juice”

When The Packing Medium Is Composed Of Two Or More Fruit Juices, It Shall Be Declared As Part Of The Name Or In Close Proximity Thereto:

·       “In (Name Of Fruits) Juice” Or “In Fruit Juices” Or “In Mixed Fruit Juices” 

When Sugars Are Added To One Or More Fruit Juices, The Packing Medium Shall Be Declared As May Be Appropriate:-

·       “Lightly Sweetened (Name Of Fruit) Juice” Or “Heavily Sweetened (Name Of Fruits) Juice(S)” Or “Lightly Sweetened Fruit Juices” Or “Heavily Sweetened Mixed Fruit Juice(S)”

When Sugars Are Added To Water, Or Water And One Or More Fruit Juices, The Packing Medium Shall Be Declared As May Be Appropriate:-

 

·       “Light Syrup” Or “Heavy Syrup” Or “Water Slightly Sweetened” Or “Slightly Sweetened Water” Or “Extra Light Syrup” Or “Extra Heavy Syrup”

When The Packing Medium Contains Water And One Or More Fruit Juice(S), In Which The Fruit Juice Comprises 50% Or More By Volume Of The Packing Medium, The Packing Medium Shall Be Designated To Indicate The Preponderance Of Such Fruit Juice, As, For Example:-

 

·       “(Name Of Fruits) Juice(S) And Water”

The Declaration Of Maraschino Cherries Shall Be:-

 

·       “Cherries Artificially Coloured With Added Flavourings”

If L-Ascorbic Acid Is Added To Preserve Colour, Its Presence Shall Be Declared In The List Of Ingredients In The Following Manner:-

 

·       “L-Ascorbic Acid Added As An Antioxidant”

METHODS OF ANALYSIS AND SAMPLING

·       For Checking Compliance With This Standard, The Methods Of Analysis And Sampling Contained In The Recommended Methods Of Analysis And Sampling (CXS 234-1999) Relevant To The Provisions In This Standard Shall Be Used.