DESCRIPTION |
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·
JAM IS THE PRODUCT
BROUGHT TO A SUITABLE CONSISTENCY, MADE FROM THE WHOLE FRUIT, PIECES OF
FRUIT, THE UNCONCENTRATED AND/OR CONCENTRATED FRUIT PULP OR FRUIT PUREE, OF
ONE OR MORE KINDS OF FRUIT, WHICH IS MIXED WITH FOODSTUFFS WITH SWEETENING
PROPERTIES AS DEFINED WITH OR WITHOUT THE ADDITION OF WATER. |
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·
JELLIES ARE THE
PRODUCTS BROUGHT TO A SEMI SOLID GELLED CONSISTENCY AND MADE FROM THE JUICE
AND/OR AQUEOUS EXTRACTS OF ONE OR MORE FRUITS, MIXED WITH FOODSTUFFS WITH
SWEETENING PROPERTIES AS DEFINED IN WITH OR WITHOUT THE ADDITION OF
WATER. |
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·
CITRUS MARMALADE IS
THE PRODUCT OBTAINED FROM A SINGLE OR A MIXTURE OF CITRUS FRUITS AND BROUGHT
TO A SUITABLE CONSISTENCY. IT MAY BE MADE FROM ONE OR MORE OF THE FOLLOWING
INGREDIENTS: WHOLE FRUIT OR FRUIT PIECES, WHICH MAY HAVE ALL OR PART OF THE
PEEL REMOVED, FRUIT PULP, PUREE, JUICE, AQUEOUS EXTRACTS AND PEEL AND IS
MIXED WITH FOODSTUFFS WITH SWEETENING PROPERTIES AS DEFINED IN , WITH OR
WITHOUT THE ADDITION OF WATER. |
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·
NON CITRUS
MARMALADE IS THE PRODUCT PREPARED BY COOKING FRUIT, WHOLE, IN PIECES, OR
CRUSHED ADDING FOODSTUFFS WITH SWEETENING PROPERTIES AS DEFINED IN TO
OBTAIN A SEMI-LIQUID OR THICK LIQUID. |
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·
JELLY MARMALADE IS
THE PRODUCT DESCRIBED UNDER CITRUS MARMALADE FROM WHICH ALL THE INSOLUBLE
SOLIDS HAVE BEEN REMOVED BUT WHICH MAY OR MAY NOT CONTAIN A SMALL PROPORTION
OF THINLY CUT PEEL. |
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·
FRUIT MEANS ALL OF
THE RECOGNISED FRUITS AND VEGETABLES THAT ARE USED IN MAKING JAMS, INCLUDING
BUT NOT LIMITED TO THOSE FRUITS MENTIONED IN THIS STANDARD, EITHER FRESH,
FROZEN, CANNED, CONCENTRATED, DRIED, OR OTHERWISE PROCESSED AND/OR PRESERVED
WHICH SHALL BE SOUND, WHOLESOME AND CLEAN AND OF SUITABLE RIPENESS BUT FREE
FROM DETERIORATION AND CONTAINING ALL ITS ESSENTIAL CHARACTERISTICS EXCEPT
THAT IT HAS BEEN TRIMMED, SORTED AND OTHERWISE TREATED TO REMOVE ANY
BLEMISHES, BRUISES, TOPPINGS, TAILINGS, CORES, PITS (STONES) AND MAY OR MAY
NOT BE PEELED. |
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·
FRUIT PULP THE
EDIBLE PART OF THE WHOLE FRUIT, IF APPROPRIATE LESS THE PEEL, SKIN, SEEDS,
PIPS, ETC., WHICH MAY HAVE BEEN SLICED OR CRUSHED BUT WHICH HAS NOT BEEN
REDUCED TO A PUREE. |
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·
FRUIT PUREE THE
EDIBLE PART OF THE WHOLE FRUIT, IF APPROPRIATE, LESS THE PEEL, SKIN, SEEDS PIPS
AND SIMILAR WHICH HAS BEEN REDUCED TO A PUREE BY SIEVING OR OTHER PROCESSES. |
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·
AQUEOUS EXTRACTS
THE AQUEOUS EXTRACT OF FRUITS WHICH SUBJECT TO LOSSES NECESSARILY OCCURRING
DURING PROPER MANUFACTURE, CONTAINS ALL THE WATER-SOLUBLE CONSTITUENTS OF THE
FRUIT CONCERNED. |
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·
FRUIT JUICES AND
CONCENTRATES PRODUCTS AS DEFINED IN THE GENERAL STANDARD FOR FRUIT JUICES AND
NECTARS (CXS 2472005). |
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·
CITRUS FRUIT FRUIT
OF THE CITRUS L. FAMILY |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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· COMPOSITION o
BASIC INGREDIENTS § IN THE CASE OF JELLIES THE QUANTITIES WHERE
APPROPRIATE SHALL BE CALCULATED AFTER DEDUCTION OF THE WEIGHT OF WATER USED
IN PREPARING THE AQUEOUS EXTRACTS. § FOODSTUFFS WITH SWEETENING PROPERTIES |
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· FRUIT CONTENT o
THE PRODUCTS, AS
DEFINED IN SECTION 2.1, SHALL BE PRODUCED SUCH THAT THE QUANTITY OF FRUIT
INGREDIENT USED AS A PERCENTAGE OF FINISHED PRODUCT SHALL BE NOT LESS THAN
45% IN GENERAL, WITH THE EXCEPTION OF THE FOLLOWING FRUITS: § 35% FOR BLACKCURRANTS, MANGOES, QUINCES, RAMBUTAN,
REDCURRANTS, ROSEHIPS, ROSELLES, ROWANBERRIES AND SEA-BUCKTHORNS; § 30% FOR SOURSOP AND CRANBERRY; § 25% FOR BANANA, CEMPEDAK, GINGER, GUAVA, JACKFRUIT
AND SAPPOTA; § 23% FOR CASHEW APPLES; § 20% FOR DURIAN; § 10% FOR TAMARIND; § 8% FOR PASSION FRUIT AND OTHER STRONG FLAVOURED OR
HIGH ACIDITY FRUITS |
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o
THE PRODUCTS, AS
DEFINED IN SECTION 2.1, SHALL BE PRODUCED SUCH THAT THE QUANTITY OF FRUIT
INGREDIENT USED AS A PERCENTAGE OF FINISHED PRODUCT SHALL BE NOT LESS THAN
35% IN GENERAL, WITH THE EXCEPTION OF THE FOLLOWING FRUITS: § 25% FOR BLACKCURRANTS, MANGOES, QUINCES, RAMBUTAN,
REDCURRANTS, ROSEHIPS, ROSELLES, ROWANBERRIES AND SEA-BUCKTHORNS; § 20% FOR SOURSOP AND CRANBERRY; § 16% FOR CASHEW APPLES; § 15% FOR BANANA, CEMPEDAK, GUAVA, JACKFRUIT AND
SAPPOTA; § 11% – 15% FOR GINGER; § 10% FOR DURIAN; § 10% FOR DURIAN; 6% FOR PASSION FRUIT, TAMARIND OR
OTHER STRONG FLAVOURED OR HIGH ACIDITY FRUITS. |
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·
OTHER
PERMITTED INGREDIENTS ANY APPROPRIATE FOOD INGREDIENT OF PLANT ORIGIN MAY BE
USED IN THE PRODUCTS COVERED BY THIS STANDARD. THIS INCLUDES FRUIT, HERBS,
SPICES, NUTS, ALCOHOLIC DRINKS AND ESSENTIAL OILS AND VEGETABLE EDIBLE OILS
AND FATS (USED AS ANTIFOAMING AGENTS), AS LONG AS THEY DO NOT MASK POOR
QUALITY AND MISLEAD THE CONSUMER. FOR EXAMPLE, RED FRUIT JUICE AND RED
BEETROOT JUICE MAY ONLY BE ADDED TO JAMS AS DEFINED IN (A) AND (B) MADE FROM
GOOSEBERRIES, PLUMS, RASPBERRIES, REDCURRANTS, RHUBARB, ROSEHIPS, ROSELLE OR
STRAWBERRIES. |
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· QUALITY CRITERIA o
GENERAL REQUIREMENTS
THE END PRODUCT SHALL BE OF AN APPROPRIATE GELLED CONSISTENCY, HAVING NORMAL
COLOUR AND FLAVOUR APPROPRIATE TO THE TYPE OR KIND OF FRUIT INGREDIENT USED
IN THE PREPARATION OF THE MIXTURE, WHILE TAKING INTO ACCOUNT ANY FLAVOUR
IMPARTED BY OPTIONAL INGREDIENTS OR ANY PERMITTED COLOURING AGENTS USED. IT
SHALL BE FREE FROM DEFECTIVE MATERIALS NORMALLY ASSOCIATED WITH FRUITS. JELLY
AND EXTRA JELLY SHALL BE REASONABLY CLEAR OR TRANSPARENT. o DEFECTS AND ALLOWANCES FOR JAMS THE PRODUCTS
COVERED BY THIS STANDARD SHALL BE LARGELY FREE OF DEFECTS SUCH AS PLANT
MATERIAL SKINS (IF PEELED), STONES AND PIECES OF STONES AND MINERAL MATTERS.
IN THE CASE OF BERRY FRUITS, DRAGON FRUIT AND PASSION FRUIT, SEEDS SHALL BE
CONSIDERED A NATURAL FRUIT COMPONENT AND NOT A DEFECT UNLESS THE PRODUCT IS
PRESENTED AS “SEEDLESS”. |
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FOOD
ADDITIVES |
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·
ONLY THOSE FOOD
ADDITIVE CLASSES LISTED BELOW ARE TECHNOLOGICALLY JUSTIFIED AND MAY BE USED
IN PRODUCTS COVERED BY THIS STANDARD. WITHIN EACH ADDITIVE CLASS ONLY THOSE
FOOD ADDITIVES LISTED BELOW, OR REFERRED TO, MAY BE USED AND ONLY FOR THE
FUNCTIONS, AND WITHIN LIMITS, SPECIFIED. |
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·
ACIDITY REGULATORS,
ANTIFOAMING AGENTS, FIRMING AGENTS, PRESERVATIVES AND THICKENERS USED IN
ACCORDANCE WITH TABLE 3 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS
192-1995) ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD. |
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ACIDITY REGULATORS |
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INS NO. |
NAME OF THE FOOD ADDITIVE |
MAXIMUM LEVEL |
334; 335 (II); 337 |
TARTRATES |
3,000 MG/KG |
ANTIFOAMING AGENTS |
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INS NO. |
NAME OF THE FOOD ADDITIVE |
MAXIMUM LEVEL |
900A |
POLYDIMETHYLSILOXANE |
10 MG/KG |
COLOURS |
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INS NO. |
NAME OF THE FOOD ADDITIVE |
MAXIMUM LEVEL |
100(I) |
CURCUMIN |
500 MG/KG |
101(I), (II) |
RIBOFLAVINS |
200 MG/KG |
104 |
QUINOLINE YELLOW |
100 MG/KG |
110 |
SUNSET YELLOW FCF |
300 MG/KG |
120 |
CARMINES |
200 MG/KG |
124 |
PONCEAU 4R (COCHINEAL RED A) |
100 MG/KG |
129 |
ALLURA RED AC |
100 MG/KG |
133 |
BRILLIANT BLUE FCF |
100 MG/KG |
140 |
CHLOROPHYLLS |
GMP |
141(I), (II) |
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES |
200 MG/KG |
143 |
FAST GREEN FCF |
400 MG/KG |
150A |
CARAMEL I – PLAIN CARAMEL |
GMP |
150B |
CARAMEL II – SULFITE CARAMEL |
80,000 MG/KG |
150C |
CARAMEL III – AMMONIA CARAMEL |
80,000 MG/KG |
150D |
CARAMEL IV – SULFITE AMMONIA CARAMEL |
1,500 MG/KG |
160A(I) |
CAROTENES, BETA-, SYNTHETIC |
|
160A(III) |
CAROTENES, BETA-, BLAKESLEA
TRISPORA |
500 MG/KG SINGLY OR IN COMBINATION |
160E |
CAROTENAL, BETA-APO-8’- |
|
160F |
CAROTENOIC ACID, ETHYL ESTER, BETA-APO-8’- |
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INS NO. |
NAME OF THE FOOD ADDITIVE |
MAXIMUM LEVEL |
160A(II) |
CAROTENES, BETA-, VEGETABLE |
1,000 MG/KG |
160D(I), 160D(III) |
LYCOPENES |
100 MG/KG |
161B(I) |
LUTEIN FROM TAGETES ERECTA |
100 MG/KG |
162 |
BEET RED |
GMP |
163(II) |
GRAPE SKIN EXTRACT |
500 MG/KG |
172(I)-(III) |
IRON OXIDES |
200 MG/KG |
PRESERVATIVES |
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INS NO. |
NAME OF THE FOOD ADDITIVE |
MAXIMUM LEVEL |
200, 202, 203 |
SORBATES |
1,000 MG/KG |
210-213 |
BENZOATES |
1,000 MG/KG |
220-225, 539 |
SULFITES |
50 MG/KG AS RESIDUAL SO2 IN THE END
PRODUCT, EXCEPT WHEN MADE WITH SULFITED FRUIT WHEN A MAXIMUM LEVEL OF 100
MG/KG IS PERMITTED IN THE END PRODUCT. |
· FLAVOURINGS o
THE FOLLOWING
FLAVOURINGS ARE ACCEPTABLE FOR USE IN FOODS CONFORMING TO THIS STANDARD WHEN
USED IN ACCORDANCE WITH GOOD MANUFACTURING PRACTICES AND IN COMPLIANCE WITH
THE GUIDELINES FOR THE USE OF FLAVOURINGS (CXG 662008): NATURAL FLAVOURINGS
THAT ARE EXTRACTED FROM THE NAMED FRUITS IN THE RESPECTIVE PRODUCT; NATURAL
MINT FLAVOURING; NATURAL CINNAMON FLAVOURING; VANILLIN, VANILLA OR VANILLA
EXTRACTS. |
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CONTAMINANTS |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS OF THE GENERAL
STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995). |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS FOR
PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION. |
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HYGIENE |
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·
IT IS RECOMMENDED
THAT THE PRODUCTS 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 RELEVANT CODEX TEXTS SUCH AS CODES OF
HYGIENIC PRACTICE AND CODES OF PRACTICE. |
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·
THE PRODUCTS SHOULD
COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE WITH THE
PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
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WEIGHTS
AND MEASURES |
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·
MINIMUM FILL THE
CONTAINER SHOULD BE WELL FILLED WITH THE PRODUCT WHICH SHOULD OCCUPY NOT LESS
THAN 90% (MINUS ANY NECESSARY HEAD SPACE ACCORDING TO GOOD MANUFACTURING
PRACTICES) OF THE WATER CAPACITY OF THE CONTAINER. THE WATER CAPACITY OF THE
CONTAINER IS THE VOLUME OF DISTILLED WATER AT 20OC WHICH THE SEALED CONTAINER
WILL HOLD WHEN COMPLETELY FILLED. |
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LABELLING |
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·
THE PRODUCTS
COVERED BY THE PROVISIONS OF THIS STANDARD SHALL BE LABELLED IN ACCORDANCE
WITH THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS (CXS
1-1985). IN ADDITION, THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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· NAME OF THE PRODUCT o
JAM (OR PRESERVE OR
CONSERVE, IF APPROPRIATE) ; o
EXTRA JAM (PRESERVE OR
CONSERVE, IF APPROPRIATE); o
HIGH FRUIT JAM
(PRESERVE OR CONSERVE, IF APPROPRIATE) o
JELLY; o
EXTRA JELLY. o
JAM (OR PRESERVE5 OR
CONSERVE5 OR FRUIT SPREAD); o
JELLY (OR FRUIT
SPREAD). o
MARMALADE OR JELLY
MARMALADE. o
“X” MARMALADE (“X” IS A
NON CITRUS FRUIT). |
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·
THE NAME OF THE
PRODUCT SHALL PROVIDE AN INDICATION OF THE FRUIT(S) USED IN DESCENDING ORDER
OF WEIGHT OF THE RAW MATERIAL USED. IN THE CASE OF PRODUCTS MADE WITH THREE
OF MORE DIFFERENT FRUITS THE ALTERNATIVE PHRASE “MIXED FRUIT” OR SIMILAR
WORDING OR BY THE NUMBER OF FRUITS MAY BE USED. |
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·
THE NAME OF THE
PRODUCT MAY PROVIDE AN INDICATION OF THE VARIETY OF FRUIT E.G. “VICTORIA”
PLUM AND /OR MAY INCLUDE AN ADJECTIVE DESCRIBING THE CHARACTER E.G.
“SEEDLESS”, “SHREDLESS”. |
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·
THE NAME OF THE
PRODUCT SHALL BE ACCOMPANIED BY THE TERM “PREPARED WITH ADDED ALCOHOL” IN
ACCORDANCE WITH THE LEGISLATION OF THE COUNTRY OF RETAIL SALE. |
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· FRUIT QUANTITY AND SUGAR DECLARATION o
DEPENDING ON THE
LEGISLATION OR REQUIREMENTS OF THE COUNTRY OF RETAIL SALE, THE PRODUCTS
COVERED BY THIS STANDARD MAY ALSO GIVE AN INDICATION OF THE FRUIT INGREDIENT
CONTENT IN THE FORM OF “PREPARED WITH X G OF FRUIT PER 100 G” AND THE TOTAL
SUGAR CONTENT WITH THE PHRASE “TOTAL SUGAR CONTENT X G PER 100 G”. IF AN
INDICATION OF FRUIT CONTENT IS GIVEN THIS SHOULD RELATE TO THE QUANTITY AND
TYPE OF FRUIT INGREDIENT USED IN THE PRODUCT AS SOLD WITH A DEDUCTION FOR THE
WEIGHT OF ANY WATER USED IN PREPARING THE AQUEOUS EXTRACTS. |
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· LABELLING OF NON-RETAIL CONTAINERS o
INFORMATION FOR
NON-RETAIL CONTAINERS SHALL BE GIVEN EITHER ON THE CONTAINER OR IN
ACCOMPANYING DOCUMENTS, EXCEPT THAT THE NAME OF THE PRODUCT, LOT
IDENTIFICATION, AND THE NAME AND ADDRESS OF THE MANUFACTURER, PACKER,
DISTRIBUTOR OR IMPORTER, AS WELL AS STORAGE INSTRUCTIONS, SHALL APPEAR ON THE
CONTAINER. HOWEVER, LOT IDENTIFICATION, AND THE NAME AND ADDRESS OF THE
MANUFACTURER, PACKER, DISTRIBUTOR OR IMPORTER MAY BE REPLACED BY AN
IDENTIFICATION MARK, PROVIDED THAT SUCH A MARK IS CLEARLY IDENTIFIABLE WITH
THE ACCOMPANYING DOCUMENTS. |