DESCRIPTION

·       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.

·       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.

·       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.

·       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.

·       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.

·       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.

·       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.

·       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.

·       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.

·       FRUIT JUICES AND CONCENTRATES PRODUCTS AS DEFINED IN THE GENERAL STANDARD FOR FRUIT JUICES AND NECTARS (CXS  2472005).

·       CITRUS FRUIT FRUIT OF THE CITRUS L. FAMILY

ESSENTIAL COMPOSITION AND QUALITY FACTORS

·       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

·       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

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.

·       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.

·       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”.

FOOD ADDITIVES

·       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.

·       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.

ACIDITY REGULATORS

INS NO.

NAME OF THE FOOD ADDITIVE

MAXIMUM LEVEL

334; 335 (II); 337

TARTRATES

3,000 MG/KG

ANTIFOAMING AGENTS

INS NO.

NAME OF THE FOOD ADDITIVE

MAXIMUM LEVEL

900A

POLYDIMETHYLSILOXANE

10 MG/KG

COLOURS

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’-

 

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

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.

CONTAMINANTS

·       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).

·       THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM RESIDUE LIMITS FOR PESTICIDES ESTABLISHED BY THE CODEX ALIMENTARIUS COMMISSION.

HYGIENE

·       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.

·       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).

WEIGHTS AND MEASURES

·       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.

LABELLING

·       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:

·       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).

·       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.

·       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”.

·       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.

·       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.

·       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.