Cabinet of Ministers Regulations No. 128 in Riga in 2003 (March 18. 26. § 16) mandatory safety and labelling requirements for fruit juices and similar products Issued under the food surveillance law article 4, second subparagraph, and article 13, third part i. General questions 1. minimum safety and labelling requirements for fruit juices and similar products, fruit juice concentrates, fruit nectars, as well as dry (powdered) fruit juices. 2. the rules apply to all food companies (companies) established in the fruit juices and similar products. II. breakdown of products and raw materials 3. Fruit juice is unfermented but fermentable product obtained from sound and ripe, fresh or preserved by chilling, of one or more kinds mixed together, having the fruits the fruits specific colour, aroma and taste. 4. Citrus juice extracted from the endocarp (inner layer of the pericarp). 5. Lime Juice obtained from the whole fruit, processing minimises the external part of the fruit. 6. Fruit juice flavour, pulp or cells that you processing process is separated from the juice, then you can add the same juice. 7. Fruit juice from concentrate can be obtained by adding water, the concentration of this juice extracted in the process, and, if appropriate, pulp and cells, as well as restoring the aroma. The water that is added to the concentrate, has the appropriate organoleptic, chemical and microbiological properties, which provide the essential qualities of the juice. From concentrate fruit juice is equivalent to the characteristics of the relevant characteristics of the juice obtained from fruits according to point 3 of these rules. 8. fruit juice concentrate is the product obtained from one or more kinds of fruit juice, physically separating the parts of water. If the product is intended for direct human consumption, separated by at least 50% water. 9. Fruit nectar is the unfermented but fermentable product obtained, fruit juice, fruit juice concentrate, dried (powdered), fruit juice, fruit puree or a mixture of these products, as well as adding water and sugar (or) honey — no more than 20% of the total weight of the finished product (annex). The manufacture of a product that has a low energy value, sugars or honey can fully or partially replaced by sweeteners. This provision in annex 2, to 1.18 and referred to in paragraph 3, fruit sugar, honey or sweetener can not add. 10. Dry (powdered) fruit juice is a product obtained from one or more kinds of fruit juice, physically removing virtually all water. 11. is the inputs: 11.1. all fruits, except tomatoes;
11.2. the fruit pulp or cells (juice sacs, or pouches): a product obtained from one kind of fruit, edible parts (without removing the juice), or the product obtained from the endocarp of citrus fruit;
11.3. fruit puree – unfermented but fermentable product obtained by izberž through the sieve is not damaged or peeled the edible part of the fruit (without removing the juice);
11.4. fruit puree concentrate: the product obtained from fruit purée physically separated by a certain part of the water;
11.5. honey;
11.6. the following sugars: 11.6.1. fruit nectar: 11.6.1.1. second class white sugar;
11.6.1.2. sugar or white sugar;
11.6.1.3. superior quality white sugar;
11.6.1.4. sugar solution;
11.6.1.5. invert sugar solution;
11.6.1.6. invert sugar syrup;
11.6.1.7. glucose syrup;
11.6.1.8. dry glucose syrup;
11.6.1.9. dextrose or dextrose monohydrate;
11.6.1.10. dextrose or dextrose anhydrous;
11.6.1.11. fructose;
11.6.1.12. fructose syrup;
11.6.1.13 of fruit for sugar;
11.6.2. fruit juices from concentrate, — this provision in paragraph 11.6.1. (except 11.6.1.13) the sugar;
11.6.3. fruit juices: 11.6.1. these provisions in the paragraph (except the 11.6.1.13) the sugar, contains less than 2% water. III. Minimum safety requirements 12. Technological line performance provides the natural characteristics of the product. 13. the juice and similar products allow the use of the following ingredients: 13.1. vitamins and minerals;
13.2. flavour, pulp and cells under these rules 6 and 7 point (these ingredients can be from another of the same type of juice);
13.3. tartaric acid salts — only in the production of grape juice;
13.4. sugar-this provision 3., 4., 5., 7., 8., and 10 products referred to in paragraph (except the PEAR juice and grape juice production). Sugar content: 13.4.1. not more than 15 g per litre (expressed as dry matter), where sugar is used for regulating acidic taste;
13.4.2. not more than 150 g per litre (expressed as dry matter), if you use sugar sweetening;
13.4.3. not more than 150 g per litre (total volume), if sugar is used for regulating acidic taste and sweetening;
13.5. lemon juice and (or) lemon juice concentrate (expressed as anhydrous citric acid), which is used for regulating acidic taste that rule 3, 7, 8, 9 and 10. products referred to in point-no more than 3 grams per litre;
13.6. carbon dioxide. 14. it is prohibited to add to the same fruit juice with sugar, concentrated or not concentrated lemon juice or acidifying agents (for example, citric acid). 15. Fruit juices and similar products authorised for use in the following processing processes: 15.1 mechanical extraction processes;
15.2. the usual physical processes, including water extraction from fruit (excluding wine) for edible parts of fruit juice concentrates that meet this provision in paragraph 3;
15.3. desulfitēšan grape juice by physical means, if sulfitēšan used the grape in sulphur dioxide and the maximum quantity of the finished product shall not exceed 10 milligrams per litre of juice. 16. handling process allowed the use of the following substances: pectolytic, proteolytic 16.1 and the enzyme amilolītisk, edible gelatin, tannin, bentonite, silica aerogel and charcoal;
16.2. chemically inert filtration adjuvant and precipitation agents (e.g. perlite, washed diatomite, polyvinylpolypyrrolidone, polystyrene);
16.3. chemically inert adsorption adjuvants that reduce the limonoid and narangīn content of citrus juice without affecting the limonoid glucosides, acid, sugars (oligosaccharides) or mineral content. IV. Labelling 17. Products shall be labelled in accordance with the relevant laws and the labelling requirements. 18. the labelling shall indicate the name of the product: fruit juice, fruit juice from concentrate, fruit juice concentrate, fruit nectar or dried (powdered) fruit juice. If the product comes from a single kind of fruit, the word "fruit" is replaced by the name of the fruit concerned. 19. If the product is obtained from two or more kinds of fruit (except where lemon juice is used according to these rules) (13.5), these rules 3, 7, 8, 9 and 10, paragraph product labelling product name is supplemented by the name of the fruit concerned, starting with fruit juice or purée, which is the volume of the product is highest. If the product is obtained from three or more fruits, the indication on the labelling is "different fruits", reference or other similar types of fruits used. 20. The product names used in trade if the products were obtained according to those rules 3, 4, 5, 6, 7, 8, 9 and 10 in paragraph. 21. Fruit juice with added sugar, a product name in the field of vision is "sweetened" or "with sugar". In the list of ingredients shall indicate the maximum quantity of sugar (grams per litre), expressed as dry matter. 22. The list of ingredients: 22.1. Optional water, flavour, pulp and cells used for fruit juices, fruit juice concentrates, fruit NECTARS or dry (powdered) fruit juices to restore to their original state;
22.2. indicate the addition of fruit juice for added pulp or cells. 23. If the product consists of fruit juice obtained from fruits according to the provisions of paragraph 3, and of fruit juices from concentrates or of nectar, which partially or wholly obtained from one or more concentrated products, the labelling of the product is the indication "produced in part from concentrate (s)" or "produced from concentrate (s)". The reference is clearly visible, out in the background of the label and in the product name field of vision. 24. fruit nectar marking product name field of vision is an indication of fruit juice, fruit puree or to a mixture of those ingredients, the actual minimum content of "fruit content: at least x%". 25. If fruit juice concentrate is not intended for final consumption, the labelling on the packaging or on a label affixed to the packaging or accompanying documents indicates added sugar, lemon juice or acidifying agents ' presence and quantity. 26. In parallel with these rules 3, 7, 8, 9 and 10 above the product names you could use the following notation: 26.1. "vruchtendrank" (Dutch), fruit NECTARS;
26.2. "Sūšmos" (in German): used only in conjunction with the product names "fruchtsaft" or "Fruchtnektar" (in German): 26.2.1. fruit nectar obtained from fruit juices, concentrated fruit juices or a mixture of these products, with high natural acidity is an unpleasant taste;
26.2.2. PEAR juice added for Apple, but no added sugar;

26.3. "succo e polpa" or "sumo e polpa" (in Italian): fruit NECTARS obtained exclusively from fruit puree and/or concentrated fruit puree;
26.4. "æblemost" (in Danish) or "äpplemust" (in Swedish), for Apple juice with no added sugar;
26.5. "sur ... SAFT" (in Danish): used in conjunction with the name of the fruit concerned blackcurrant, cherry, red and white currant, raspberry, strawberry and elderberry juice with no added sugar;
16.5. "sōd ... SAFT ' or ' sōde ... SAFT" (in Danish) is used together with the name of a fruit juice, derived from the fruit and sugar added to the more than 200 grams per litre;
16.6. "mosto" (in Spanish): the grape juice. V. closing question 27. Regulations shall enter into force by 1 May 2004. Informative reference to European Union Directive provisions included in the law arising from Directive 2001/112/EC. Prime Minister e. Repše Minister of Agriculture m. Roze attachment Cabinet 18 March 2003 regulations no 128 minimum juice and/or purée content fruit nectar no PO box fruit NECTARS fruit used in minimum juice and/or purée content (% by volume of the finished product) 1 2 3 1. Fruit juice with acid, which is naturally an unpleasant taste of passion fruit 25 1.1 1.2. Quito naranjillo (Solanum quitoense) 25 1.3 blackcurrants 25 1.4 white currant 25 1.5. red currant gooseberry 30 1.7 1.6.25.
smiltsērkšķ fruit 25 1.8. Blackthorn plum 30 30 1.9 1.10 1.11 quetsch berries of the Rowan tree 30 30 1.12 rosehips 40 1.13. sour cherries 35 1.14. other cherries 40 1.15. blueberries 40 1.16 elderberry 50 1.17. raspberry 40 1.18. apricots 40 1.19. strawberries 40 1.20. Mulberry fruit and blackberries 40 1.21. cranberries quinces 1.23 1.22 50 30. lemons and limes 25 1.24. other fruits in this category 25 2. Fruit with a low acid content with the flesh or express the taste characteristics of juice is naturally an unpleasant taste of mango 25 2.1 2.2 2.3 the banana guava 25 25 2.4. papaya 25 lidž 25 2.5 2.6. Hawthorn (Crataegus-azarol) 25 2.7. anon, acid (Annona muricat) 25 2.8. anon, tīklain (Annona reticulata) 25 2.9. anon, scaly (Annona squamos) 25 2.10. pomegranate 25 the fruit of 25 kešjukok 2.11 2.12, Red Plum (Spondias purpurea) 25 2.13. umb (Spondias Tuberos trades) 25 2.14. other fruits in this category produce 25 3. that juice is naturally pleasant taste apples 3.1 3.2 3.3 50 PEAR 50. peaches 50 3.4. citrus fruit, except the lemon lime and pineapple 50 50 3.5 3.6 other fruits in this category the 50 agricultural Minister m. rose