Key Benefits:
Royal Decree 2420/1978 of 2 June ("Official State Gazette" of 12 October) approved the Technical-Health Regulations for the production and sale of preserved vegetables, and subsequently the Order of 21 November 1984. ("Official State Gazette" of 10 January 1985), as amended by the Order of 11 February 1987 (Official Journal of the State of 20 February), approved the quality standards for preserved vegetables, including in Annex 39 of the Regulation concerning jams, jellies and fruit jams.
Council Directive 79 /693/EEC of 24 July 1979 (Official Journal of the European Communities No L 205 of 13 August 1979) on the approximation of the laws of the Member States relating to jams, Fruit jellies and marmalade, as well as the cream of chestnuts, as amended by Council Directive 88 /593/EEC of 18 November 1988 (Official Journal of the European Communities No L 318 of 25 November 1988) on Annex 39 as necessary, making it necessary to redraft it.
The new wording represents the modification of the current specifications required for Spanish products and the inclusion of the products defined in the aforementioned Directive not covered by the Spanish standard, as well as the jam, a traditional Spanish product, which was already in the standard of quality.
This Royal Decree is dictated by the provisions of Articles 149.1.16. of the Spanish Constitution and 40.2 of Law 14/1986 of 25 April, General of Health.
By virtue of the proposal of the Ministers for Economic Affairs and Finance, Industry and Energy, Agriculture, Fisheries and Food, Health and Consumer Affairs, the sectors concerned have been subject to the Commission's mandatory report. Interministerial for Food Management, in agreement with the Council of State and after deliberation by the Council of Ministers at its meeting on 25 May 1990,
DISPONGO:
Single item.
The quality standard for fruit jams, jellies and marmalade, chestnut cream and fruit marmalade is approved, which is included as a unique annex to this Royal Decree.
ADDITIONAL PROVISIONS
First.
This Royal Decree is dictated by the provisions of article 149.1.16. of the Spanish Constitution.
Second.
The products covered by the quality standard that are approved are subject to the health requirements laid down in the Technical-Health Regulations for the manufacture and sale of preserved vegetables, approved by the Royal Decree 2420/1978 of 2 June, in which they do not object to the provisions of this Royal Decree.
TRANSIENT DISPOSITION
The marketing of products that have been manufactured and labelled prior to the entry into force of this Royal Decree is authorized until 31 December 1991 and provided that they comply with the established rules. Royal Decree 2420/1978 of 2 June 1978 approving the Technical-Health Regulations for the manufacture and sale of preserved plants and in Annex 39 of the Order of 21 November 1984 laying down the rules for the quality for preserved vegetables.
REPEAL PROVISION
Repealed:
Annex 39. "Trust, jelly and fruit jam", of the Order of 21 November 1984.
Annex 1. 'General technical standard', of the Order of 21 November 1984, in so far as it objects to the provisions of the quality standard for products falling within the scope of this Royal Decree.
The heading 'Fruit of plant products', and paragraphs 4.4, 4.5, 4.7 and 4.8 of 'Article 4 of the Regulation', of Royal Decree No 2420/1978 of 2 June 1978, in which they object to the requirements of the products covered by the quality standard, which is approved by this Royal Decree.
FINAL DISPOSITION
This Royal Decree will enter into force the day after its publication in the "Official State Gazette".
Given in Madrid to May 25, 1990.
JOHN CARLOS R.
The Minister of Relations with the Courts and the Government Secretariat
VIRGILIO ZAPATERO GOMEZ
UNICO ANNEX
Quality standard for jams, jellies and fruit marmalade, chestnut cream and fruit jam
1. Scope of application
This Standard applies to the following products:
Extra confidence.
Trust.
Jalea extra.
Jalea.
Marmalade.
Chestnut cream.
Extra jam.
Jam, as defined in paragraph 2.
This Rule will not apply:
To products destined for export to countries outside the European Economic Community.
To the dietetic products, which will be governed by the provisions of Royal Decree 2685/1976, of 16 October, for which the Technical-Health Regulations are approved for the elaboration, circulation and trade of preparations food for dietary and/or special schemes and, consistent provisions.
Products for the manufacture of fine bakery, pastry and pastry products.
2. Definition of finished products
For the purposes of this Standard,
following definitions shall apply:2.1 Extra confidence: The mixture, with the appropriate gelified consistency, of sugars and pulp:
-well for a single species of fruits,
-either of two or more fruit species, excluding apples, pears, adherent bone plums, melons, watermelons, grapes, pumpkins, cucumbers, and tomatoes.
The amount of pulp used for the manufacture of 1,000 grams of finished product shall not be less than:
450 grams, in general,
350 grams, in the case of blackcurrants, agavances, quince,
250 grams, in the case of ginger.
230 grams, in the case of cashews,
80 grams, in the case of passion fruits.
The extra jam of agavanza may be extracted completely or partially from the agavas puree.
The soluble dry matter content determined by refractometry shall be equal to or greater than 60 per 100.
2.2 Trust: The mixture, with the appropriate gelified consistency, of sugars, as well as of pulp and/or puree:
-well for a single species of fruits,
-well for two or more fruit species.
The amount of pulp and/or purée used for the manufacture of 1,000 grams of finished product shall not be less than:
350 grams, in general,
250 grams, in the case of blackcurrants; agavances, quince,
150 grams, in the case of ginger,
160 grams, in the case of cashews,
60 grams, in the case of passion fruits.
The soluble dry matter content determined by refractometry shall be equal to or greater than 60 per 100.
2.3 Extra Jalea: The mixture, sufficiently gelled, of sugars, as well as of juice and/or aqueous extract:
-well for a single species of fruits,
-well of two or more species of fruit, with the exlusion of apples, pears, prunes with adherent bone, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.
The amount of juice or aqueous extract used for the manufacture of 1,000 grams of finished product shall not be less than:
450 grams, in general,
350 grams, in the case of blackcurrants, agavances, quince,
250 grams, in the case of ginger,
230 grams, in the case of cashews,
80 grams in the case of passion fruits
These amounts will be calculated after deducting the weight of the water used for the preparation of the aqueous extracts.
The soluble dry matter content determined by refractometry shall be equal to or greater than 60 per 100.
2.4 Jalca: The mixture, sufficiently gelled, of sugars, as well as of juice and/or aqueous extract:
-well for a single species of fruits,
-well for two or more fruit species.
The amount of juice and/or aqueous extract used for the manufacture of 1,000 grams of finished products shall not be less than:
350 grams, in general,
250 grams, in the case of blackcurrants, agavances, quince,
150 grams, in the case of ginger,
160 grams, in the case of cashews,
60 grams, in the case of passion fruits.
These amounts will be calculated after deducting the weight of the water used for the preparation of the aqueous extracts.
The soluble dry matter content determined by refractometry shall be equal to or greater than 60 per 100.
2.5 Marmalade: The mixture, with the appropriate gelified consistency, of sugars and of one or more of the following products, obtained from citrus fruit: pulp, puree, juice, aqueous extracts or skins.
The amount of water used for the manufacture of 1,000 grams of finished products shall not be less than 200 grams, of which at least 75 per 100 shall come from the endocarp.
The soluble dry matter content determined by refractometry shall be equal to or greater than 60 per 100.
2.6 Chestnut Cream: The mixture with the appropriate consistency of sugars and mashed chestnuts.
The amount of chestnut purée used for the manufacture of 1,000 grams of finished product shall not be less than 380 grams.
The soluble dry matter content, determined by refractometry, will be equal to or greater than 60 per 100.
2.7 Extra jam: It is the product prepared by cooking whole fruits, chopped or crushed, to which sugars have been incorporated until a semi-liquid or thick product is obtained.
The amount of fruit used for the manufacture of 1,000 grams of finished product shall not be less than 500 grams.
The soluble dry matter content, determined by refractometry, shall be equal to or greater than 40 per 100 and less than 60 per 100.
2.8 Jam: It is the product prepared by cooking whole fruits, chopped, crushed, tampered or not, to which sugars have been incorporated until a semi-liquid or thick product is obtained.
The amount of fruit used for the manufacture of 1,000 grams of finished product shall not be less than 300 grams.
The soluble dry matter content, determined by refractometry, shall be equal to or greater than 40 per 100 and less than 60 per 100.
REQUIREMENTS AND TOLERANCES FOR EXTRA JAM AND JAM
| extra jam | Jam | ||
|---|---|---|---|
|
fruit content (1) | 50 per 100 | 30 per 100. | |
| Color | Typical |
| |
|
| typical | Acceptable | |
| Number of bones | - | - | |
| Fragments of bones | 1 in 100 gr. | 2 in 100 gr. | |
| Pounds in strawberries and berries | 1 in 100 gr. | 2 in 100 gr. | |
| Own vegetable Restas (2) | 1 in 100 gr. | 2 in 100 gr. | |
| 1 in 100 gr., | 1 in 100 gr., | Centro_table_body"> 2 in 100 gr. | |
|
(4) | 1 in 100 gr. | 2 in 100 gr. |
(1) When prepared with citrus fruit, the minimum percentages of fruit may be less than 10 per 100 to those established in general.
(2) Whenever the surface is equal to or greater than 25 square millimeters.
(3) Only in those fruits that are usually peeled for processing.
(4) Except for strawberries and other berries.
2.9 Mixtures: in the case of mixtures of fruit, the minimum content set out in paragraphs 2.1, 2.2, 2.3, 2.4, 2.7 and 2.8 for different fruit species shall be reduced in proportion to the percentages used.
2.10 Only raw materials that comply with paragraphs 3 and 4 may be used in the manufacture of the products defined in paragraphs 2.1 to 2.8.
2.11 The products defined in paragraphs 2.1 to 2.8 may not contain substances in that quantity which pose a danger to human health.
3. Definitions of the raw materials
3.1 Fruit: Fresh, healthy fruit, without any alteration, with all its essential components and in the appropriate degree of maturity for the manufacture of the products defined in paragraphs 2.1 to 2.8, after washing, polished and unstitch.
They are assimilated to the fruit, for the application of this Standard of Quality, the tomatoes and edible parts of the stems of rhubarb, carrots and sweet potatoes.
The term "chestnut" designates the fruit of chestnut (castanea sativa).
The term "ginger," designates the edible roots of ginger.
3.2 Pulp of fruit (pulp): The edible part of the whole fruit, eventually peeled or cleared, which may be cut into pieces and crushed, but not reduced to pure.
3.3 Pure fruit (puree): The edible part of the whole fruit, peeled or cleared, which is reduced to mashed by sifting or by any other similar procedure.
3.4 Fruit juice (juice): Fruit juice, concentrated fruit juice and dehydrated fruit juice which, subject to the treatments provided for in paragraph 4, shall comply with the definitions of the current Regulation Technical-Sanitary, for the manufacture and sale of fruit juices and other vegetables and their derivatives.
3.5 Aqueous fruit extracts (aqueous extracts): The aqueous fruit extracts which, subject to the inevitable losses, according to good manufacturing practice, contain all the soluble constituents in the water of the fruits used.
3.6 Citrus fruits (bark): The bark of clean and devoid of water or not of the endocarp.
3.7 Sugars:
Semi-white sugar.
Sugar (white sugar).
refined sugar (refined white sugar).
Liquid Sugar.
Inverted liquid sugar.
Invert sugar syrup.
Dextrose monohydrate.
Dextrose anhydrous.
Glucose syrup.
Dehydrated glucose syrup.
Fructose.
The aqueous sucrose solution that responds to the following characteristics:
a) Dry matter, not less than 62 per 100 by mass.
b) Content in invert sugar (ratio of fructose to dextrose: 1.0 ± 0, 2), not more than 3 per 100 by mass, on dry matter.
c) Conductive Ash: Not more than 0,3 per 100 by mass, on dry matter.
d) Solution Coloration: No more than 75 ICUMSA units.
e) Residual content in sulphur dioxide: No more than 15 milligrams per kilogram on dry matter.
The total or partial replacement of the sugars listed in this point by honey, cane molasses or brown sugar is authorized.
4. Authorised treatment of raw materials
4.1 (a) The raw materials defined in paragraphs 3.1, 3.2, 3.3, 3.5 and 3.6 may in all cases be subject to the following treatments:
Heat or cold treatment.
Lyophilization.
Concentration, as far as they are technically provided.
(b) Where they are intended for the manufacture of the products defined in paragraphs 2.2, 2.4, 2.5 and 2.8, they may also be added sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227).
4.2 The ginger may be dried or preserved in syrup.
4.3 apricots intended for the manufacture of the product as defined in paragraph 2.2 may also be subjected to dehydration treatments other than lyophilisation.
4.4 Chestnuts may be removed for a short time in an aqueous solution of sulphur dioxide (E 220) or the salts thereof (E 221, E 222, E 223, E 224, E 226 and E 227).
4.5 (a) Fruit juices may be subject to the treatments provided for in the current Technical-Health Regulations for the manufacture and sale of fruit juices and other vegetables and their derivatives.
(b) They may also be subject to the treatments provided for in paragraph 4.1 (b) where they are to be used in the manufacture of the products defined in paragraphs 2.4 and 2.5.
4.6 The citrus bark may be preserved in brine.
5. Substances which may be added to the products defined in paragraph 2.
Only the substances listed below and under the conditions that are established may be added.
5.1 Food ingredients, flavourings and aromatic substances.
5.1.1 Ingredients that should not be mentioned in the sales denomination of the finished products.
| Terms of | |
|---|---|
|
Water food | In all products defined in 2. |
|
Zumos | In the product defined in eI section 2.2. |
|
fruit Zumos | In the products defined in paragraphs 2.1 and 2.2 when they are obtained from one or more of the following fruits: Agavanzos strawberries, raspberries, spina grapes, red currants and plums |
|
Beet Juice | In the products defined in paragraphs 2.2, 2.4 and 2.8 when they are obtained from one or more of the following fruits: Strawberries, raspberries, spina grape, red currants and plums |
|
oils of citrus | In the products defined in paragraphs 2.5, 2.7, and 2.8. |
|
oils and fats | As an anti-foaming agent on all products defined in paragraph 2. |
|
Pectin (product containing pectin obtained from apple bagasse drying or cutting of dried citrus or mixture of the two, by a diluted acid treatment followed by a neutralisation partial with sodium or potassium salts) | For all products defined in paragraph 2 |
5.1.2 Ingredients to be mentioned in the sales denomination of the finished products.
| Terms of | ||
|---|---|---|
|
) Food Ingredients in sufficient quantity to influence taste: | - | |
|
citrus fruits in products obtained from other fruits. |
For products defined in paragraphs 2.1, 2.2, 2.7, and 2.8 | |
| Wine and generous wine. | In all products defined in paragraph 2. | |
| Nueces, hazelnuts, almonds. |
| |
|
. |
| |
|
|
| |
|
. |
| |
| b) Agriver bark. |
| |
|
In products defined in paragraphs 2.1, 2.2, 2.3, 2.4, 2.7, and 2.8 when they are obtained from memberships. | ||
| c) Vanilla. |
| |
|
| the products defined in paragraphs 2.1, 2.2, 2.3, 2.4, 2.7, and .2.8 when they are obtained from apples, memberships, or agavances, as well as in the product defined in section 2.6 ||
|
| Vainillina. |
|
|
Etil-vanillin. |
|
5.2 Additives: The list of additives included below has been approved by the Minister of Health and Consumer Affairs. This list, as well as its specifications, may be amended by Order of the Ministry of Health and Consumer Affairs, prior to the provision of the Inter-Ministerial Commission for Food Management, in the case of subsequent knowledge. scientific or technical, or public health reasons advise it and to maintain its compliance with the rules of the European Economic Community.
The additives indicated must be in accordance with the existing rules of identification and purity.
5.2.1 Colorants.
|
| Naming | Maximum usage dose | Employment | |
|---|---|---|---|---|
| E-102 E-104 E-131 | Tartracin. Quinoline Yellow. Patented Blue V. | 100 ppm. together to obtain stable green color. | For all products defined in paragraph 2, except those defined in paragraphs 2.1, 2.3 and 2.7, which may only be added when manufactured from fruits belonging to one or more of the following kinds of fruits: Strawberries, raspberries, spina grapes, red currants and plums | |
|
E-120 |
Cochineal, carminic acid. | 100 ppm. |
| |
|
E-124 | Cochineal Red (Ponceau 4R). |
|
| |
| E-140 | Chlorophylls. |
|
| |
| Ccuprics of chlorophylls and chlorophylins. |
|
| ||
| c) c) d) | Alpha, beta, and gamma carotene. Capsantin, capsorubin. Licopene. | 300 ppm. |
When these colorants are used in combination it will be done in such quantities that the sum of the percentages of each of them, referred to the maximum doses, does not exceed 100 | |
| f) | Flavoxanthin. Rodoxanthin. |
|
| |
|
E-162 |
Beetroot Red (betanina). |
|
| |
|
E-163 |
Antotians. |
|
|
5.2.2 Conservatives.
|
| Naming | Maximum usage dose | Employment |
|---|---|---|---|
|
E-200 | Sorbic acid. | 1,000 ppm. expressed as sorbic acid. | In all products defined in paragraph 2 when the soluble dry matter content is less than 65 per 100 |
| E-201 | potassium Sorbate. |
|
|
| E-210 | benzoic acid. | 750 ppm. expressed as benzoic acid. | When these preservatives are used in combination it shall be done in such quantities that the sum of the percentages of each of them, referred to at the maximum dose, does not exceed 100. |
|
E-211 | Sodium Benzoate. |
|
|
5.2.3 Antioxidants.
|
| Naming | Maximum usage dose | Employment |
|---|---|---|---|
|
E-300 | L-ascorbic acid. | In required quantity to have an antioxidant effect. | On all products defined in the paragraph 2. |
5.2.4 Emulsifiers, stabilizers, thickeners and gelling agents.
|
| Naming | Maximum usage dose | Employment | |
|---|---|---|---|---|
|
E-400 | Alginic acid. | 1 per 100 on product finished. | For all products defined in paragraph 2. | |
| E-401 | Sodium Alginate. |
|
| |
| E-407 | Carrageans. |
|
| |
| E-410 | Garrofin Goma. |
|
| |
| E-440 | Pectin and pectin amidada. |
1 per 100 over finished product. | In all products defined in paragraph 2. |
5.2.5 Acidulants and acidity correctors.
|
| Naming | Maximum usage dose | Employment | |
|---|---|---|---|---|
|
E-270 | lactic acid. | In the required quantity to regulate the pH. | In all products defined in paragraph 2. |
|
| E-325 | Sodium lactate. |
|
|
|
|
E-330 | Citric acid. |
|
| |
| E-331 | Sodium citrates. |
|
| |
| E-333 | Calcium Citrates. |
|
| |
| E-334 | Tartaric acid. |
|
| |
| E-335 | Sodium Tardeals. |
|
| |
| E-337 | Calcium Lactate. | B. P. F. | In all products defined in paragraph 2. |
6. Maximum levels for sulphur dioxide of the products defined in paragraph 2.
The sulphur dioxide content of the products defined in paragraph 2 shall not exceed:
6.1 Ten milligrams per kilogram, in the case of products defined in paragraphs 2.1, 2.3. 2.6 and 2.7.
6.2 Fifty milligrams per kilogram, in the case of products defined in paragraphs 2.2, 2.4, 2.5 and 2.8.
7. Labeling and tagging
The labelling and labelling of packaging of products covered by this Quality Standard must comply with the General Standard for the labelling, presentation and advertising of packaged food products, approved by Royal Decree 1122/1988 of 23 September ("Official State Gazette" of 4 October), with the following particularities:
7.1 Product Naming:
7.1.1 The names listed in paragraph 2 are reserved as designations for the sale of the products defined therein. However, the names in paragraphs 2.2, 2.4 and 2.8 may be used to designate, as the case may be, the products defined in paragraphs 2.1, 2.3 and 2.7.
However, this requirement does not affect the provisions under which the name 'jelly' may be used in addition to and in accordance with the use to designate other products which cannot be confused with the defined in paragraph 2.
7.1.2 The sales denomination will be completed with:
The indication of the fruit or fruit used, in descending order of the weight of the weight of the raw materials used; however, for products manufactured from three or more fruits, the indication of the Fruit used may be replaced by the words 'various fruits' or by the number of fruits, followed by the words 'fruits'.
And the indication of the ingredients listed in paragraph 5.1.2.
7.2 Other mandatory particulars.-The labelling of the products defined in paragraph 2 also implies the following mandatory particulars, which shall be in the same field of view as the name of the product, net quantity and date of minimum duration:
7.2.1 The words "prepared with ... (figure) ... grams of fruit per 100 grams", in which the indicated figure represents the quantities per 100 grams of finished product for which they have been used:
The pulp, puree, juice and aqueous extracts in the manufacture of the products defined in paragraph 2, except for paragraph 2.5, after deducting, where appropriate, the mass of the water used for the preparation of the products aqueous extracts.
The citrus fruit in the manufacture of the product as defined in paragraph 2.5 and, where applicable, paragraphs 2.7 and 2.8.
7.2.2 The words "total sugar content: ... (figure) ... grams per 100 grams", in which the indicated figure represents the refractory value of the finished product, determined at 20 degrees Celsius, with a tolerance of more than or less 3 degrees refractetometric.
7.2.3 For products with a soluble dry matter content of less than 63 per 100, the words "keep in fresh place after opening"; this indication is not mandatory for products presented in small packages, the content is normally consumed at once, as well as for products that have been added to conservative agents,
7.2.4 For the product defined in paragraph 2.5 and, where applicable, for those defined in paragraphs 2.7 and 2.8:
If they have bark, indicate how the bark has been cut.
If they have no bark, indicate "no bark".
7.3 The addition of L-ascorbic acid in the terms of paragraph 5.2 does not authorize any reference to vitamin C.
7.4 List of Ingredients:
7.4.1 When apricots intended for the manufacture of the product as defined in paragraph 2.2 have undergone dehydration treatments other than lyophilisation, "dry apricots" shall be indicated in the list of ingredients.
7.4.2 When beet juice has been added to the products defined in paragraphs 2.2, 2.4 and 2.8. and obtained from one or more of the following fruits: Fresh, raspberries, spina grape, red currants and plums, indicate 'beetroot juice to enhance colouring' in the list of ingredients.
7.4.3 Where the residual sulphur dioxide content of a product exceeds 30 milligrams per kilogram, the term "sulphur dioxide" must be indicated in the list of ingredients according to the weight of the product residue in the finished product.
7.4.4 For products manufactured from three or more fruits, it is accepted that the enumeration of the fruits used in the list of ingredients is replaced by the words "fruits".
