PROCESSED TOMATO CONCENTRATES​ CODEX

DESCRIPTION

  • prepared by concentrating the juice 1or pulp obtained from substantially sound, mature red tomatoes (Lycopersicon/Lycopersicum esculentum P. Mill) strained or otherwise prepared to exclude the majority of skins, seeds and other coarse or hard substances in the finished product;
  • preserved by physical means.
  • Tomato concentrate may be considered “Tomato Puree” or “Tomato Paste” when the concentrate meets these requirements:
  • “Tomato Puree” – Tomato concentrate that contains no less than 7% but less than 24% of natural total soluble solids.
  • “Tomato Paste” – Tomato concentrate that contains at least 24% of natural total soluble solids.

ESSENTIAL COMPOSITION AND QUALITY FACTORS 

  • Other Permitted Ingredients :-
    • salt (sodium chloride) in accordance with the Standard for Food Grade Salt (CXS 150-1985);
    • spices and aromatic herbs (such as basil leaf, etc.) and their natural extracts;
    • lemon juice (single strength or concentrated) used as an acidulant; 
    • water.
  • Quality criteria :- Processed tomato concentrates shall have good flavour and odour, fairly good red colour, and shall possess a homogeneous (evenly divided) texture, characteristic of the product. 
  • Definition of Defects :- Processed tomato concentrates shall be prepared in accordance with good manufacturing practices (GMP), from such materials and under such practices that the product is substantially free of extraneous plant materials, this including other objectionable material and shall be practically free of mineral impurities.
    • the product is practically free of objectionable tomato peel;
    • the product is practically free of seeds or particles of seeds;
    • the presence of any extraneous plant material other than seed and peel and other than those used as seasonings cannot be detected by the naked eye, and can only be seen under microscope;
    • the product is practically free of dark specks or scale-like particles.
  • Mineral impurities :- The mineral impurity content does not exceed 0.1% of the natural total soluble solids content.
  • Classification of “defectives’’ :- A container that fails to meet the natural total soluble solids requirements, as set out in Section 2.2, and/or one or more of the applicable quality requirements, as set out in Section 3.2, should be considered as a “defective”.
  • Lot acceptance :-
    • the number of “defectives”, as defined in Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5;
    • the maximum allowance for mould count is not exceeded (see Section 3.2.2.3).

FOOD ADDITIVES 

  • Only certain acidity regulators as indicated in Table 3 of the General Standard for Food Additives (CXS 1921995) are acceptable for use in foods conforming to this Standard.

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).
  • In order to consider the concentration of the product, the determination of the maximum levels for contaminants shall take into account the natural total soluble solids, the reference value being 4.5 for fresh fruit.
  • The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.
  • In order to consider the concentration of the product, the determination of the maximum pesticide residue limits shall take into account the natural total soluble solids, the reference value being 4.5 for fresh fruit.

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 211997).

WEIGHTS AND MEASURES

  • 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.
  • Classification of “Defectives” :- A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a “defective”.
  • Lot Acceptance :- A lot should be considered as meeting the requirement of Section 7.1.1 when the number of “defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.

LABELLING

  • The product 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: