Codex General Standard for Fruit Juices and Nectars

Topics: Citrus, Fruit juice, Fruit Pages: 26 (6910 words) Published: May 2, 2013

Page 1 of 19


This Standard applies to all products as defined in Section 2.1 below. 2. 2.1 DESCRIPTION PRODUCT DEFINITION

2.1.1 Fruit Juice Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post harvest surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission. Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing Practices (GMP) will be acceptable. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear and may have restored 1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells 2 obtained by suitable physical means from the same kind of fruit may be added. A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purées, from different kinds of fruit. Fruit juice is obtained as follows: Fruit juice directly expressed by mechanical extraction processes. Fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2 with potable water that meets the criteria described in Section 3.1.1(c). 2.1.2 Concentrated Fruit Juice Concentrated fruit juice is the product that complies with the definition given in Section 2.1.1 above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50% greater than the Brix value established for reconstituted juice from the same fruit, as indicated in the Annex. In the production of juice that is to be concentrated, suitable processes are used and may be combined with simultaneous diffusion of the pulp cells or fruit pulp by water provided that the water extracted soluble fruit solids are added in-line to the primary juice, before the concentration procedure. 1


Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level attained in the same kind of fruit. For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.

This Standard supersedes individual standards for fruit juices and related products, as indicated below: Fruit juices preserved exclusively by physical means: orange juice (CODEX STAN 45-1981), grapefruit juice (CODEX STAN 46-1981), lemon juice (CODEX STAN 47-1981), apple juice (CODEX STAN 48-1981), tomato juice (CODEX STAN 49-1981), grape juice (CODEX STAN 82-1981), pineapple juice (CODEX STAN 85-1981), blackcurrant juice (CODEX STAN 120-1981) and General Standard for Fruit Juices not covered by Individual Standards (CODEX STAN 164-1989). Concentrated fruit juices preserved exclusively by physical means: concentrated apple juice (CODEX STAN 63-1981), concentrated orange juice (CODEX STAN 64-1981), concentrated grape juice (CODEX STAN 83-1981), concentrated labrusca type grape juice, sweetened (CODEX STAN 84-1981), concentrated blackcurrant juice (CODEX STAN 121-1981) and concentrated pineapple juice (CODEX STAN 138-1983). Concentrated fruit juices with preservatives for manufacturing: concentrated pineapple juice (CODEX STAN 139-1983). Fruit nectars preserved exclusively by physical means: apricot, peach and pear nectars (CODEX STAN 44-1981), guava nectar (CODEX STAN 1481985), non-pulpy blackcurrant nectar (CODEX STAN 101-1981), pulpy nectars of certain small fruits (CODEX STAN...
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