The regulation on jams and similar products.
Date-2003-07-03-939 Ministry the Ministry of agriculture and food published in 2003 booklet 11 entry into force last modified 12.07.2003 FOR-2004-01-09-167 Change FOR-1993-12-20-1370 applies to Norway Pursuant LAW-1932-06-17-6-section 2, LAW-1932-06-17-6-section 3, law-2003-12-19-124-section 33, law-2003-12-19-124-section 36, FOR-2003-12-19-1790 Announced 15.07.2003 Directed 10.09.2003 (§ 4 second paragraph No. 3) short title regulations on jams and similar products Chapter overview: the main part annex 1. Item designations and product definitions Appendix 2 Appendix 3 established by the Ministry of agriculture 3. July 2003 under the legal authority of the law of 17. June 1932, no. 6 about the quality control of agricultural products, etc. § 2 and § 3 and law of 19. December 2003 No. 124 on food production and food safety, etc. (matloven) section 33 the first paragraph, cf.. section 36 the second paragraph, cf.. the delegation decision of 19. December 2003 No. 1790. Cf. the EEA Agreement-annex II, chap. XII Nr. 54zr (Council Directive 2001/113/EC). Changed 9 jan 2004 Nr. 167 (including legal authority).
§ 1. Scope this regulation includes provisions on product specifications and a selection of preserves, jams, jelly, extra jelly, Marmalade extra and sweetened kastanjepuré to be traded.
The regulation does not include corresponding products destined to the manufacture of bakery products, cakes and biscuits.
§ 2. In general the products covered by this Regulation shall meet the product definitions in annex 1, and will be traded with the item designations that are specified in the annex.
§ 3. Item designations, etc. Item designations in annex 1 is reserved for the products defined there. The item designations in annex 1, in accordance with the normal practice applied to signify other products which cannot be confused with those defined in annex 1.
§ 4. Labelling the products covered by this Regulation shall be marked by revenue after the current regulations about labeling, etc. of foodstuffs, the identification marking of food parties and Declaration of the nutrient content, with the addition and exceptions provided by this regulation.
These additions and exceptions are: 1) Item designation will be complemented with an indication of the fruit or the layer that is used, in declining order by weight. For products made of three or more layers, number of fruit can be specified, or the designation "mixed fruit" or "mixed berry" is used.
2) Selection to educate people about the fruit content by designation "portrayed by .... g fruit per 100 g" finished product, if applicable, after deduction of the weight of the water that is used for the manufacture of the aqueous extracts.
3) Selection to state whether the total sugar content by designation "total sugar content ... g per 100 g". The amount shall be determined in the finished product with refraktometer at 20 ° C with a permitted deviation of ± 3 refraktometergrader. The total sugar content must not be specified if the product is marked according to the current regulations on the Declaration of the nutrient content.
4) information about the fruit and sugar content to be easily readable and is given in the same field of view as the last term.
5) exceeds the residual content of sulphur dioxide 10 mg/kg, is this going to be specified in the ingredient list.
§ 5. Ingredients In the ingredients specified in Schedule 2 and 3 can be used for the manufacture of the products defined in the annex 1. In addition, the products may contain additives according to the current regulation on additives to foodstuffs.
section 6. Supervision and decision the FSA supervises and don't understand the decision to carry out the provisions given in and in pursuance of this regulation.
section 7. Exemption the FSA can in special cases, the provisions of this dispense from these regulations, provided that it will not run counter to Norway's international obligations, including the EEA Agreement.
section 8. Punishment intentionally or negligent violation of this regulation or the regulations and decisions given in pursuance of it, are punishable according to matloven § 28.
§ 9. Transitional provision sales of products covered by the regulation and that are marked within 12. July 2004 in accordance with the regulations of 20. December 1993 No. 1370 about jams and similar products, are permitted until stocks are used up.
§ 10. Entry into force this Regulation shall enter into force 12. July 2003. At the same time repealed regulations of 20. December 1993 No. 1370 about jams and similar products.
Appendix 1. Item designations and product definitions in the jams is a mixture with the appropriate geléaktig consistency, of sugars, the pulp and/or purée of one or more fruit layer, as well as water. Jams of citrus fruit can be of whole fruit that is cut into strips and/or sliced.
In products that contain more than 60% soluble solids, to 1,000 g finished product be portrayed by at least 350 g of pulp and/or purée with the exception of-250 g currants, Rowan berries, tindved, black currant, rosehip and quince,-150 g for ginger,-160 g for kasjueple and-60 g for passion fruit.
In products containing less than 60% soluble solids, to 1,000 g finished product be portrayed by at least 400 g of pulp and/or purée with the exception of-250 g of black currant and-330 g of rosehip.
-Jams extra is a mixture with the appropriate geléaktig consistency, of sugars, non-concentrated pulp from one or more fruit layer, as well as water. Jams extra can be in whole or in part, of non-concentrated core free purée of haws, raspberries, blackberries, black currants, blueberries and currants. Jams extra of citrus fruit can be of whole fruit that is cut into strips and/or sliced.
To the manufacture of jams extra get the following fruit layer cannot be used in combination with other fruit layer: Apple, pear, clingstoneplomme, melon, watermelon, grape, pumpkins, cucumbers and tomatoes.
1,000 g finished product is going to be portrayed by at least 450 g of pulp and/or purée with the exception of-350 g of currants, Rowan berries, tindved, black currant, rosehip and quince,-250 g for ginger,-230 g for kasjueple and-80 g for passion fruit.
-Gel is a mixture with the appropriate geléaktig consistency, portrayed by sugar, juice and/or aqueous extracts of one or more fruit layer.
The amount of juice and/or aqueous extracts used for the manufacture of 1,000 g finished product shall not be under the laid down for the manufacture of jam. The specified amounts will be calculated after deduction of the weight of the water that is used for the manufacture of the aqueous extracts.
In products that contain more than 60% soluble solids, to 1,000 g finished product be portrayed by at least 350 g juice and/or aqueous extract with the exception of-250 g currants, Rowan berries, tindved, black currant, rosehip and quince,-150 g for ginger,-160 g for kasjueple and-60 g for passion fruit.
In products containing less than 60% soluble solids, to 1,000 g finished product be portrayed by at least 400 g of juice and/or aqueous extract with the exception of-250 g of black currant and-330 g for rosehip Jelly-extra to be of equal amount of juice and/or aqueous extract as laid down for the manufacture of extra jam. The specified amounts will be calculated after deduction of the weight of the water that is used for the manufacture of the aqueous extracts. By the manufacture of jelly extra get the following fruit layer cannot be used in combination with other fruit layer: Apple, pear, clingstoneplomme, melon, watermelon, grape, pumpkins, cucumbers and tomatoes.
-Marmalade is a mixture with the appropriate geléaktig consistency, of water, sugars and one or more of the following ingredients from citrus fruit: pulp, purée, juice, aqueous extracts and Peel.
1,000 g finished product should be made of at least 200 g citrus fruit, of which at least 75 g of peeled fruit (endokarp).
-Gelémarmelade can denote the marmeladen that contain no unsolvable fruit parts except small quantities of finely sliced Peel.
-sweetened kastanjepuré is a mixture with appropriate geléaktig consistency, of water, sugar and kastanjepuré. 1,000 g finished product should be made of at least 380 g kastanjepuré (from Castanea sativa).
II the products defined in part i shall contain a minimum of 60% soluble solids determined by refraktometer. Jam and jelly can be except this provision. It also does not apply if the sugar, in whole or in part, is replaced with the cute fabric.
III For mixtures of fruit to the minimum contents laid down in part i of the different fruit layers are reduced in proportion to the percentage that is used.
Appendix 2 the following ingredients can be used in the products defined in the annex 1:-honey as defined in the current regulations on honey can partially or completely replace all forms of sugar in all defined products.
-Fruit juice: only in jam.
-Sitrusjuice in the products produced by other fruit layers: only in jam, extra jam, jelly and extra jelly.
-Red fruit juices: only in jam and extra jam that be of rosehip, strawberry, raspberry, gooseberry, currant, plum and rhubarb.
-Rødbetjuice: only in jam and jelly that be of strawberries, raspberries, gooseberries, currants and plum.
-essential oils of citrus fruits: only in marmalade and gelémarmelade.
-Cooking oil and cooking fat that skumdempende means: in all custom products.
-Liquid pectin: in all custom products.
-Citrus Peel: only in jam, extra jam, jelly and extra jelly.
-leaf from Pelargonium odoratissimum: only in jam, extra jam, jelly and extra jelly, which is made of Quince.
-liquor, wine and fortified wine, nuts, spices, herbs, vanilla and vanilla extracts: in all custom products.
-Vanilla: in all custom products.
Appendix 3 A definitions in this regulation means: 1) Fruit: fresh, healthy, sufficient ripe fruit with all the essential constituents, after it is cleaned, and headers and safety initially stem party is removed.
In this regulation are considered berries, tomato, edible part of rhubarb stalks, carrots, sweet potato, cucumber, pumpkin, melon and watermelon as a fruit.
With "ginger" means the edible root of ingefærplanten. It can be used fresh or preserved by drying or closure in syrup.
2) Pulp (pulp): the edible part of the whole fruit, if any, without shells, skins, seeds, cores and the like. This can be cut into pieces or crushed, but not made to puree.
3) Fruit puree (puree): the edible part of the whole fruit, if any, without shells, skins, seeds, cores and the like. This is made to the puree by pressing through the term or by a similar process.
4) Aqueous extract of fruit (aqueous extract): Aqueous extract that contains all of the water-soluble constituents of the fruit used, subject to scrap that is inevitable by an appropriate presentation.
5) Sugar: Allowable forms of sugar are: a) those that are defined in the current regulation on sugar b) Fruktosesirup c) different forms of sugar that is extracted from the fruit d) brown sugar.
B the treatment of raw materials 1) Products defined in section A section 1, 2, 3 and 4 can be treated in the following ways a) Heat-or cold treatment b) Freeze Drying c) Concentration to the extent that it is technically possible d) sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) can be used as aid in the manufacture of the products defined in Annex i part I with the exception of the products with the designation " extra ". The maximum amount of svoveldioksidinnholdet should not exceed the limitations provided in the current regulation on additives to foodstuffs.
2) Apricots and plums to the manufacture of jams can tumble in other ways than by freeze drying.
3) Citrus rind can be fixated in the brine.