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Requirements For Fruit Juices And Similar Products

Original Language Title: Prasības attiecībā uz augļu sulām un tām līdzīgiem produktiem

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Cabinet of Ministers Regulations No. 1113 Riga 2013 (15 October. No 54 28) requirements for fruit juices and similar products Issued under the food surveillance law in the second paragraph of article 4 and the fourth part and the consumer protection law is article 21, first paragraph 1. General questions 1. determine the classification, quality and minimum safety requirements for fruit juices and similar products, as well as the labelling of the products referred to in the order. 2. the following rules apply to the fruit juices and similar products: 2.1. fruit juice; 2.2. fruit juice from concentrate or fruit juice from concentrate juice (fruit juice from concentrate); 2.3. concentrated fruit juice (concentrate); 2.4. fruit juice extracted from water; 2.5. dry (powdered) fruit juices; 2.6. fruit nectar. 3. the meaning of these provisions should be considered tomato fruit.
2. General classification, quality and minimum safety requirements 4. fruit species that meet the rules referred to in annex 1 of the fruit of the species name, use the Botanic, producing fruit juice, fruit puree and fruit nectar with the common name of the fruit or fruit species botanical name. Fruit juice, fruit puree and fruit nectar, produced from fruit species not mentioned in annex 1 of these regulations, the fruit is used in the common name or botanical name of fruit species. 5. Fruit Juice are fermentable but unfermented product obtained from one or more kinds mixed together, healthy and ready, fresh, with a chilling or freezing of fruit stored food and having the fruits in the color, characteristic aroma and taste. 6. Fruit juice from concentrate is the product obtained from the rule referred to in paragraph 7, it concentrates restoring of potable water, complying with the laws and regulations on drinking water safety and the minimum quality requirements, monitoring and control procedures (hereinafter referred to as water). 7. 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 percent water. 8. Fruit juice extracted from the water, is the product obtained by water diffusion technique of soft whole fruit juice which cannot be extracted by physical means, or dehydrated in the whole fruit. 9. Dry (powdered) fruit juice is a product obtained from one or more kinds of fruit juices, separated from its physical almost all water. 10. Fruit nectar is the fermentable but unfermented product that complies with the rules in Appendix 2 requirements and obtained, fruit juice, fruit juice from concentrate, concentrate, fruit juice, water extracted from the dry (powdered), fruit juice, fruit puree and fruit puree or concentrated fruit purée, concentrated fruit puree or to a mixture of those products, or adding water. 11. get this rule 10, paragraph fruit nectar, can be added to drinking water sweetened with one of the following components: 11.1. sugar under laws and regulations on the quality of the classification and labelling requirements for the different types of sugars, fructose syrup and sugar derived from fruit (hereinafter referred to as sugar); 11.2. honey according to the regulations on the quality of the classification and labelling requirements for honey (honey); 11.3. the sugar and honey. 12. Fruit juices and similar products are the main raw materials: fruit-12.1 any fruits that are not damaged, is sufficiently ready and fresh or stored using physical techniques or otherwise treating; 12.2. the fruit puree – the fermentable but unfermented product obtained by appropriate physical techniques such as sifting, milling or izberž through a sieve or whole peeled fruit edible parts, but without removing the juice;
12.3. concentrated fruit puree-the product obtained from fruit purée, physically separating the parts of water. Concentrated fruit puree can be restored using the same flavor, fruit of the species from which the product, as well as the rules referred to in paragraph 16 of the treatments and the rules referred to in paragraph 17. 13. Fruit juices and similar products are allowed to add only the following components: 13.1. vitamins and minerals in accordance with the European Parliament and of the Council of 20 December 2006, Regulation (EC) No 1925/2006 on the addition of vitamins and minerals and of certain other substances to foods; 13.2. food additives in accordance with European Parliament and Council of 16 December 2008, Regulation (EC) no 1333/2008 on food additives (hereinafter Regulation No 1333/2008); 13.3. the lemon or lime juice, concentrated lemon juice or lime juice concentrate (expressed as anhydrous citric acid) both individually and in various combinations, and all together – to regulate acidic taste no more than three grams per litre. 14. fruit juice, fruit juice from concentrate, concentrate, and for fruit nectar in addition allowed to add the following ingredients: 14.1. restore the aroma (product derived from edible parts of fruit) and cold pressed oil extracted from the peel of citrus fruits, and pieces of the mixture. The European Parliament and of the Council of 16 December 2008, Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulation (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC, being the flavour is obtained by treating the fruit of an appropriate physical process, such as pressing the , extraction, distillation, filtration, adsorption, steaming, the fractionation and concentration; 14.2. pulp and cells (juice vesicles)-products without removing the juice obtained from the fruit of the same species, the edible parts of the introductory part of this paragraph in those products. Citrus pulp or cells is the juice sacs obtained from the endocarp of citrus fruit. 15. Tomato juice and tomato juice from concentrate is allowed to add additional salt, spices and aromatic herbs. 16. Fruit juices and similar products authorised for use in the following treatments: 16.1. mechanical extraction; 16.2. the usual physical processes, including water extraction from fruit (except wine) edible parts, for fruit juice from concentrate. Such a fruit juice and fruit juice from concentrate meets this rule 3.1 and section 3.2 of these requirements; 16.3. desulfitēšan grape juice with physical means, when the grape used in sulphur dioxide sulfitēšan and the maximum quantity of the finished product shall not exceed 10 milligrams per litre of juice. 17. Fruit juices and similar products authorised for use in the following: 17.1. enzyme preparations – pektināz (the splitting of pectin), proteinase (protein splitting), amylase (for starch Division), in accordance with European Parliament and Council of 16 December 2008, Regulation (EC) no 1332/2008 on food enzymes; 17.2. gelatine intended for human consumption; 17.3. tannin; 17.4. colloidal silicon dioxide; 17.5. charcoal; 10.9. nitrogen; 17.7. bentonite; 11.1. chemically inert filtration adjuvant and precipitation agents, including perlite, washed diatomite, cellulose, the insoluble polyamide, polyvinylpolypyrrolidone, polystyrene – the European Parliament and of the Council of 27 October 2004, Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with foodstuffs (hereinafter Regulation No 1935/2004); 11.1. chemically inert adsorption adjuvants in accordance with Regulation No 1935/2004, which is used to reduce the limonoid and narangīn content of citrus juice without significantly affecting the limonoid glucosides, acid, sugar, including oligosaccharides, or mineral content. 18. fruit juice, fruit juice from concentrate, concentrate, and for fruit nectar can restore components such as flavor, pulp and cells that process with physical techniques have been separated from the fruit of the same species.
3. Specific quality requirements 3.1.19. Fruit juice fruit juices are allowed in the production of fruit juice to mix with 12.2. these provisions referred to in the fruit puree. 20. Citrus juice obtained from the endocarp. Lime juice can be obtained from the whole fruit. 21. Smiltsērkšķ juice allowed to add sugar, but not more than 140 grams per litre. 22. the grape juice allowed to add renewed tartaric acid salts. 23. If fruit juice obtained from fruits with pips, seeds and bark, then Peel, seed and dice parts or components of juice does not add, if one pieces, seeds and skin parts or components it is not possible to separate the following good manufacturing and good hygiene practices. 24. in order to determine the degree of Brix values fruit juices of the fruit used, for juices and unaltered unless it is mixed with the juice from the fruit of the same species.
3.2. Fruit juice from concentrate

25. Manufacture of fruit juice from concentrate, is allowed of fruit juice or concentrate, or both to mix with fruit puree and concentrate fruit puree or concentrate fruit puree only. 26. minimum Brix degree values fruit juices from concentrate and reconstituted from concentrate fruit puree this provision specified in annex 1. If fruit juice from concentrate is produced from fruits that are not mentioned in annex 1 of these regulations, the minimum Brix degrees Brix value equivalent to the value of the degrees, what is the juice extracted from the concentrates used in the preparation of fruit. 27. Fruit juices from concentrate and from concentrate fruit puree of the Brix degree minimum is excluded from its ingredients and substances whose addition is optional. 28. Fruit juices from concentrate produced, in accordance with the rules referred to in point 16 treatments to preserve the fruit's key physical, chemical, organoleptic and nutritional properties of the obtained juice.
3.3. Fruit nectar 29. Fruit nectar is allowed to add sugar or honey, or both no more than 20 percent of the total weight of the finished product, or sweeteners, honey, or sugar and sweeteners. 30. Fruit nectar, which the production process no added sugar or with low energy value, sugars may be fully or partially replaced by sweeteners under Regulation No 1333/2008 requirements.
4. Labelling requirements 31. If the fruit juices and similar products meeting the requirements of this regulation, this provision shall apply to trade in the products specified in paragraph 2. 32. If the fruit juices and similar products obtained from fruits of the same type, the word "fruit" is replaced by the name of the fruit concerned. 33. If the fruit juices and similar products obtained from two or more kinds of fruit (except when the lemon or lime juice is used according to these rules) (13.3), this provision is specified in paragraph 2 shall be supplemented by the name of the product, the name of the fruit concerned, starting with fruit, juice or purée the product is highest. If the fruit juices and similar products obtained from three or more fruits, the label the indication of the fruits used may be replaced by the indication "multiple fruits" or other similar indication or specify how many types of fruit used. 34. The list of ingredients may not specify: 34.1. water that need these rules referred to in paragraph 2, the fruit juices and similar products to restore them to their original state; 21.3. the renewed flavour, pulp and cells-from concentrate fruit juice concentrates and fruit NECTARS; 21.3. the renewed aroma-fruit juice, but indicates additional added pulp or cells. 35. The labelling of compound that contains fruit juice and fruit juice from concentrate, indicates that it "made partly from concentrate (s)" or "partially produced from concentrated juices (s) (s)". This pointer is clearly visible, out in the background of the label and in the product name field of vision (near the product name). 36. If fruit nectar obtained entirely or partly from one or more concentrated products, the labelling shall indicate that it "made partly from concentrate (s)", "partially produced from concentrated juices (s) (s)" or "produced from concentrate (s)" or "produced from concentrated juices (s) (s)". If the fruit nectar used in compound fruit puree or concentrated fruit purée, or both, the indication on the labelling may be supplemented by a reference to a puree. This pointer is clearly visible, out in the background of the label and in the product name field of vision (near the product name). 37. Fruit nectar labelling product name field indicates the visibility of information on fruit juice, fruit purée or any mixture of those ingredients, contents: "fruit content: at least x%". 38. The labelling of the concentrates, not intended for delivery to the final consumer, on the container or the label affixed to the packaging or accompanying documents indicates added lemon juice, lime juice or acids and acidity regulators presence and quantity allowed under Regulation (EC) no 1333/2008 39. Indication that the fruit nectar has no added sugar, or with similar meaning may not be used if the product has no added Monosaccharides or disaccharides , or other foods added sweetening, including Regulation No 1333/2008 of the sweeteners provided. If sugar is a natural fruit nectars, the labelling shall bear an indication "contains natural sugar." 40. Smiltsērkšķ juice, which has added sugar according to paragraph 21 of these regulations, the labelling is "Smiltsērkšķ juice with sugar".
5. concluding issues 41. Be declared unenforceable in the Cabinet of Ministers of 18 March 2003 Regulation No 128 "minimum safety and labelling requirements for fruit juices and similar products" (Latvian journal, 2003, no. 45; 2010, nr. 172). 42. the fruit juices and similar products put on the market by 2013. on 28 October, allowed to market until disposal, but no longer than until 2015. on 28 April. 43. Fruit juices and similar products with no added sugar, from 28 April 2015 may use "From 28 April 2015 fruit juice have added sugars". These points may be used up to 2016, 28 October and can be found in the fruit juices and similar products name field of vision. 44. the product name ' fruit juice from concentrate ', which correspond to the Cabinet of Ministers of 18 March 2003, the rule No. 128 "minimum safety and labelling requirements for fruit juices and similar products" in paragraph 18 above requirements, trade may use 2014 13 December. 45. The entry into force of the provisions of 28 October 2013.
Informative reference to European Union directives, the regulations include provisions resulting from: 1) of the Council of 20 December 2001, Directive 2001/112/EC relating to fruit juices and certain similar products intended for; 2) Commission 14 august 2009. directive 2009/106/EC, amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for; 3) European Parliament and Council of 19 April 2012 the 2012/12/EU directive, amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for. Prime Minister Valdis Dombrovskis, Minister of Agriculture of 1. Newsletters Speed attachment Cabinet 15 October 2013 regulations no 1113 minimum Brix degree values fruit juices from concentrate and reconstituted from concentrate fruit puree in No. PO box The common name for the fruit of the fruit species botanical name minimum Brix degrees the value 1. Malus domestica Borkh. Āboli1 11.2 2. Prunus armeniaca l. Aprikozes2 11.2 3. Banāni2 Musa paradisiacal l. x (excluding plantains) 21.0 4. Upenes1 Ribes nigrum l. 11.0 5. Vīnogas1 Vitis vinifera l., or hybrids thereof, Vitis labrusc l. or hybrids thereof 6 15.9. Citrus Greipfrūti1 Macfad paradisso in x. 10.0 8. Guava (guava) psidium guajava l. 2 8.5 8. Citroni1 Citrus limon (l.) Burm. f. 8.0 9. Mangifera indica l. Mango2 13.5 10. Apelsīni1 Citrus sinensis (l.) Osbeck 11.2 11. Passion augļi1 Passiflora edulis Sims 12.0 12. Persiki2 Prunus persica (l.) Batsch var. Persica 10.0 13. Pyrus communis l. Bumbieri2 11.9 14. Pineapple (pineapple) 1 Annan in the comos (L.) Merr. 12.8 15. Avenes1 Rubus idaeus l. 7.0 16. Sour ķirši1 Prunus cerasus L. 13.5 17. Zemenes1 ananass a Ducha Fragaria x. 7.0 18. Lycopersicon esculentum Mill., Tomāti1 5.0 19. Mandarīni1 Citrus reticulata Blanco 11.2 notes. 1. Fruit used in the manufacture of juice, minimum relative density to water down the 20/20 ° C temperature. 2. the fruit, produced from puree, set only minimum degrees Brix corrected not shows (without acid adjustment). The Rashness of Agriculture Minister Newsletters annex 2 to the Cabinet of Ministers on 15 October 2013 regulations no 1113 minimum juice or puree contain fruit NECTARS

Nr. PO box Fruit nectar used in fruit juice or purée minimum content (% by volume of the finished product) 1. Fruits with acidic juice, which naturally have an unpleasant taste of 1.1. passion fruit (Passiflora edulis Sims) 25 1.2. narandžil (Quito naranjillo), (Solanum quitoense) 25 1.3. blackcurrants 25 1.4. the white currant 25 1.5. red currant 25 1.6. gooseberries 30 1.7. smiltsērkšķ berries 25 1.8. Blackthorn 30 1.9. Plums (Prunus L domestik.) 30 1.10. Blue plums, quetsch (Quetsch plum), (Prunus L domestik.) 30 1.11. Rowan tree berries 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 and BlackBerry 40 1.21. Cranberries 30 1.22. Quince 50 1.23. lemons and limes 25 1.24. other fruit, 25 2 in this category. Fruits low in acid content, expressed in the pulp or the taste of juice which naturally have an unpleasant taste of 2.1. Mango 25 2.2. bananas 25 2.3. guava (guava) (psidium guajava l.) 25 2.4. papaya (Carica papaya) 25 2.5. lychee (lidž, līčij) (chinensis by Litch) 25 2.6. the fruit of the 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 2.11. the fruit of 25 kešjukok 2.12. Spanish plum, Red Plum (Spondias purpurea) 25 2. Brazil plum umb (Spondias Tuberos trades) 25 2.14. other fruits in this category 25 3. Fruit juice which naturally has a pleasant taste of 3.1. Apples 50 3.2. PEAR 50 3.3. the peaches 50 3.4. citrus fruits except lemons and lime-50 3.5. Pineapple (pineapple) 50 3.6. tomatoes 50 3.7. other fruits in this category of Agriculture Minister of 50 Newsletters of Rapidity