Codex Stan 139-1983 Codex Standard For Concentrated Pineapple Juice With Preservatives, For Manufacturing
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ID： |
C142D4785BB94A3E8EEBD0E855AA89B5 |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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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 139 Page 1 of 4,CODEX STANDARD FOR CONCENTRATED PINEAPPLE JUICE,WITH PRESERVATIVES, FOR MANUFACTURING,CODEX STAN 139-1983,(World-wide Standard),1. DESCRIPTION,1.1 Product Definition,Concentrated Pineapple Juice with Preservatives, for Manufacturing is the,unfermented product obtained from the raw material described in Section 1.2,through the process of concentration defined in Section 1.3 and preserved,exclusively by, or with the assistance of, chemical preservatives. It is not,intended for direct consumption nor for the manufacture of fruit juices or,nectars intended for direct consumption.,1.2 Raw Material,1.2.1 The raw material from which this product is prepared is unfermented but,fermentable pineapple juice obtained by a mechanical process, which may include,centrifuging but not filtering, from the flesh or parts thereof, with or without,core material, from sound ripe pineapple (Ananas comosus (L.) Merr = Ananas,sativus Lindl).,1.3 Process Definition,The process of concentration consists of the physical removal of water and,may include the addition of (1) juice or concentrate or water suitable for the,purpose of maintaining the essential composition and quality factors of the,concentrate, and (2) natural volatile pineapple juice components where these,have been removed.,1.4 Means of Preservation,The concentrated pineapple juice with preservatives, for manufacturing, is,preserved exclusively by, or with the assistance of one or more of the,preservatives listed in Sections 3.5.1 to 3.5.8.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Organoleptic Properties,There shall be no off-flavours nor discolouration, taking into account the,nature of the product.,2.2 Lemon Juice,Lemon juice may be added as an acidifying agent.,CODEX STAN 139 Page 2 of 4,3. FOOD ADDITIVES,Maximum level,3.1 Dimethylpolysiloxane (as an antifoaming agent) 10 mg/kg calculated,on the basis of,equivalent,reconstituted,pineapple juice,3.2 Citric acid Limited by GMP,3.3 Malic acid " " ",3.4 L-ascorbic acid (as an antioxidant) " " ",3.5 Preservatives,3.5.1 Benzoic acid or its sodium, potassium or calcium salts 1000 mg/kg,calculated as,benzoic acid,3.5.2 Sorbic acid or its sodium, potassium or calcium salts 1000 mg/kg,calculated as,sorbic acid,3.5.3 Sulphur dioxide ),3.5.4 Sodium sulphite ) 500 mg/kg calculated,3.5.5 Potassium sulphite ) as sulphur dioxide,3.5.6 Sodium bisulphite ),3.5.7 Potassium bisulphite ),3.5.8 Calcium metabisulphite (Pyrosulphite) ),3.5.9 The preservatives named in Sections 3.5.1 to 3.5.8 may be used in,combination up to 1000 mg/kg, except that those listed in Sections 3.5.3 to,3.5.8 may not be used in excess of 500 mg/kg expressed as SO2.,4. CONTAMINANTS,The maximum levels of the contaminants listed hereunder apply to the,product as reconstituted to the strength (in terms of soluble solids) of the,original raw material:,Maximum level,4.1 Arsenic (As) 0.2 mg/kg,4.2 Lead (Pb) 0.3 mg/kg 1,4.3 Copper (Cu) 5 mg/kg,4.4 Zinc (Zn) 5 mg/kg,4.5 Iron (Fe) 15 mg/kg,1 Endorsement postponed.,CODEX STAN 139 Page 3 of 4,4.6 Tin (Sn) 250 mg/kg 1,4.7 Sum of copper, zinc and iron 20 mg/kg,4.8 Sulphur dioxide 10 mg/kg 2,5. HYGIENE,5.1 It is recommended that the products covered by the provisions of this,standard be prepared in accordance with the International Code of Hygienic,Practice for Canned Fruit and Vegetable Products (Ref. No. CAC/RCP 2-1969) and,the International Code of Practice - General Principles of Food Hygiene (Ref.,No. CAC/RCP 1-1969, Rev. 2-1985) recommended by the Codex Alimentarius,Commission.,5.2 When tested by appropriate methods of sampling and examination, the,product:,(a) shall be free from microorganisms capable of development under,normal conditions of storage; and,(b) shall not contain any substance originating from microorganisms in,amounts which may represent a hazard to health.,6. MARKING OR LABELLING,In addition to the requirements of the Codex General Standard for the,Labelling of Prepackaged Foods (CODEX STAN 1-1985, Codex Alimentarius, Volume,1), the following specific provisions apply:,6.1 The Name of the Food,6.1.1 The name of the product shall be "concentrated pineapple juice with,preservative, for manufacturing," or "pineapple juice concentrate with,preservative, for manufacturing".,6.1.2 The name of the food shall be accompanied by the term "x Brix" where "x",represents the percentage of soluble pineapple solids by weight as determined by,refractometer at 20 °C, corrected for acidity in accordance with methods set,forth in Section 7 and read as °Brix on the International Sucrose Scales.,6.2 List of Ingredients,6.2.1 A complete list of ingredients shall……
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