Codex Stan 44-1981 Codex Standard For Apricot, Peach And Pear Nectars
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ID： |
1621EABF925C4A0BBAC521A7F400CEEC |
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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 44 Page 1 of 4,CODEX STANDARD FOR APRICOT, PEACH AND PEAR NECTARS,PRESERVED EXCLUSIVELY BY PHYSICAL MEANS 1,CODEX STAN 44-1981,(World-wide Standard),1. DESCRIPTION,Unfermented but fermentable pulpy product, intended for direct,consumption, obtained by blending the total edible part of sound and ripe,apricots, peaches or pears, concentrated or unconcentrated, with water and,sugars or honey and preserved exclusively by physical means.2,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Minimum Content of Fruit Ingredient,The product shall contain not less than 40% m/m in the case of peach and,pear nectars, and not less than 35% m/m in the case of apricot nectars, of,single strength fruit ingredient or the equivalent derived from any concentrated,fruit ingredient.,2.2 Sugars,One or more sugars as defined by the Codex Alimentarius Commission shall,be added.,2.3 Honey,Honey, as defined by the Codex Alimentarius Commission, may be used if it,is the sole added sweetening ingredient.,2.4 Lemon Juice or Lime Juice,Lemon juice or lime juice may be added as an acidifying agent.,2.5 Soluble Solids,The soluble solids content of the product shall be not more than 20% m/m,as determined by refractometer at 20 °C, uncorrected for acidity and read as °,Brix on the International Sucrose Scales.,2.6 Apparent Viscosity,The apparent viscosity of the product shall be such that the flow-time is,not less than 30 seconds, as determined by the method of Lamb and Lewis referred,to in Section 3 of Part IV.,1 Formerly CAC/RS 44-1971.,2 For the purpose of this standard and at this time preservation by,physical means does not include ionizing radiation.,CODEX STAN 44 Page 2 of 4,2.7 Ethanol Content,The ethanol content shall not exceed 3 g/kg.,2.9 Organoleptic Properties,The product shall have the characteristic colour, aroma and flavour of the,fruit from which it is made, taking into consideration the addition of honey in,substitution of sugars.,3. FOOD ADDITIVES,Maximum level,3.1 Citric acid ),3.2 Malic acid ) Limited by GMP,3.3 L-ascorbic acid ),4. CONTAMINANTS,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,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,5. HYGIENE,5.1 It is recommended that the products covered by the provisions of this,standard be prepared in accordance with the Recommended International Code of,Hygienic Practice for Canned Fruit and Vegetable Products (Ref. No. CAC/RCP 2-,1969) and the 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 substances originating from microorganisms in,amounts which may represent a hazard to health.,1 These limits remain under review.,CODEX STAN 44 Page 3 of 4,6. WEIGHTS AND MEASURES,6.1 Fill of Container,6.1.1 Minimum Fill,The nectar shall occupy not less than 90% v/v 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.,7. MARKING OR LABELLING,7.1 Containers Destined for the Final Consumer,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:,7.1.1 The Name of the Food,7.1.1.1 The name of the product shall be "apricot nectar" or "pulpy apricot,nectar", "peach nectar" or "pulpy peach nectar", "pear nectar" or "pulpy pear,nectar", as appropriate.,7.1.1.2 The words "minimum fruit content x%" shall appear in close proximity to,the name of the product where "x" is the actual minimum percentage of fruit,ingredient in the final product.,7.1.2 List of Ingredients,7.1.2.1 A complete list of ingredients including added water shall be declared,on the label in descending order of proportion.,7.1.2.2 The addition of L-ascorbic acid shall be declared in the list of,ingredients as:,(a) "L-ascorbic acid as antioxidant", or,(b) "Antioxidant".,7.1.3 Additional Requirements,The following additional specific provisions shall apply:,7.1.3.1 No fruit or nectar may be represented pictorially on the label except,the species of fruit present or the nectar therefrom.,7.1.3.2 When the product contains honey the declaration "contains honey" shall,appear in close proximity to the name of the product.,7.1……
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