Real Decree 670 / 1990, Of 25 Of Mayo, By Which Is Approves The Standard Of Quality For Jams, Jellies And Marmalade Of Fruits, Cream Of Chestnuts And Marmalade Of Fruits.

Original Language Title: Real Decreto 670/1990, de 25 de mayo, por el que se aprueba la norma de calidad para confituras, jaleas y marmalade de frutas, crema de castañas y mermelada de frutas.

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Royal Decree 2420 / 1978, of 2 June («Official Gazette» of October 12), approved the Reglamentación for producing and selling of tinned vegetables, then the order of 21 November 1984 («Official Gazette» of January 10, 1985), modified by the order of 11 February 1987 («Official Gazette» of 20 February) adopted standards of quality for the canned vegetables including in its schedule 39 of the standard relating to jams, jellies and fruit jams.

Directive 79/693/EEC of the Council of 24 July 1979 ("Official Journal of the European communities» number L 205, on August 13, 1979), on the approximation of the laws of the Member States relating to fruit jams, jellies and marmalade of fruits as well as over the cream of chestnuts, as amended by Directive 88/593/EEC of the Council of 18 November 1988 ("Official Journal of the European communities» number L 318 (, November 25, 1988), has a direct impact on the annex cited 39 making necessary a new version of the same.

The new wording involves the modification of current specifications due to Spanish products and the inclusion of the products as defined in that directive not covered in standard Spanish jam, Spanish traditional product, already contained in the quality standard.

This Royal Decree is issued under cover of the provisions of the articles 149.1.16. ª of the Spanish Constitution and 40.2 of the Act 14/1986 of 25 April, General health.

In his virtue, to proposal of them Ministers of economy and Hacienda, of industry and energy, of agriculture, fishing and power, of health and consumption, ears them sectors affected, prior report prescriptive of the Commission inter-ministerial for it management food, in accordance with the Council of State and prior deliberation of the Council of Ministers in its meeting of the day 25 of mayo of 1990 I have: Single article.

Approves the quality standard for jams, jellies and marmalade of fruits, chestnut cream and fruit jam, which is included as only annexed to the present Royal Decree.

ADDITIONAL provisions first.

This Royal Decree is issued under cover of the provisions of article 149.1.16. ª of the Spanish Constitution.

The second.

The products covered by the quality standard which is approved shall be subject to the health requirements established in the Reglamentación for producing and selling of tinned vegetables, approved by Royal Decree 2420 / 1978, of 2 June, in what is not contrary to the provisions of this Royal Decree.

TRANSITIONAL provision is authorized until 31 December 1991 the marketing of products which have been manufactured and labeled prior to the entry into force of this Royal Decree and subject to the rules laid down in the Royal Decree 2420 / 1978, of 2 June, which approves the Reglamentación for the making and selling of tinned vegetables , and in the annex 39 of the order of 21 November 1984, by which approve the standards of quality for the canned vegetables.

Are repeal provision repealed: the annex 39. «Jam, jelly and fruit jam», of the order of 21 November 1984.

The annexed 1. «Norma general technique», of the order of 21 November 1984, in which opposes provisions for products falling within the scope of application of the quality standard, approving the present Royal Decree.

The heading «fruits of article 2. ° products of plant origin», and the sections 4.4, 4.5, 4.7 and 4.8 of the «article 4. ° preparations covered by this regulation», of Royal Decree 2420 / 1978, 2 June, in what are opposed to provisions for the products included in the scope of application of the quality standard, approving the present Royal Decree.

FINAL provision this Royal Decree shall enter into force the day after its publication in the «Official Gazette».

Given in Madrid on May 25, 1990.

JUAN CARLOS R.

He Minister of relations with them cuts and of the Secretariat of the Government VIRGILIO ZAPATERO GÓMEZ annex unique standard of quality for jams, jellies and marmalade of fruits, cream of chestnuts and jam of fruits 1. Scope of application the present norm is apply to the following products: jam extra.

Jam.

Jelly extra.

Jelly.

Marmalade.

Cream of chestnuts.

Extra jam.

Jam, such as defined in paragraph 2.

This standard does not apply: to products intended for export to countries not belonging to the European economic community.

To dietary products, which shall be governed by the provisions of the Royal Decree 2685 / 1976, of 16 October, which approves the Reglamentación for processing, circulation and trade of prepared food for dietary or special regimes, and concordant provisions.

Products intended for the manufacture of bakery products fine pastry and confectionery.

2. definition of the finished products for the purposes of this standard means: 2.1 extra jam: mixture, with the suitable gelled consistency, of sugars and pulp: - good of a single kind of fruit, - by two or more species of fruits, with the exclusion of apples, pears, plums with adherent bone, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.

The quantity of pulp used for the manufacturing of 1,000 grams of product finished not will be lower a: 450 grams, general, 350 grams, in the case of currants black, agavanzas, quince, 250 grams, for the ginger.

230 grams, in the case of cashew nuts, 80 gram, in the case of the passion fruit.

The extra agavanza jam can be removed totally or partially agavanza mash.

The soluble dry matter content determined by refractometry is equal or superior to 60 by 100.

2.2 jam: Mixture, with the suitable gelled consistency, of sugars, as well as pulp and/or purée: - good of a single kind of fruit, - by two or more species of fruits.

The quantity of pulp and/or purée used for the manufacture of 1000 g of finished product must not be less a: 350 grams, in general, 250 gram, in the case of black currants; agavanzas, quince, 150 grams, in the case of ginger, 160 gram, in the case of cashew nuts, 60 g, in the case of the passion fruit.

The soluble dry matter content determined by refractometry is equal or superior to 60 by 100.

2.3 extra jelly: mix, enough gelled, sugars, as well as juice and/or aqueous extract: - good of a single kind of fruit, - by two or more species of fruits, with exclusion of apples, pears, plums with adherent bone, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.

It amount of juice or of extract aqueous used for the manufacturing of 1,000 grams of product finished not will be lower a: 450 grams, general, 350 grams, for currants black, agavanzas, quince, 250 grams, for the ginger, 230 grams, for them cashew nuts, 80 grams for them fruits of the passion these amounts is calculated after deduct the weight of the water employed for the preparation of them extracts aqueous.

The soluble dry matter content determined by refractometry is equal or superior to 60 by 100.

2.4 jalca: Mix, enough gelled, sugars, as well as juice and/or aqueous extract: - good of a single kind of fruit, - by two or more species of fruits.

The quantity of juice and/or aqueous extract used for the manufacture of 1000 g of finished product must not be less a: 350 grams, in general, 250 gram, in the case of black currants, agavanzas, quince, 150 grams, in the case of ginger, 160 gram, in the case of cashew nuts, 60 g, in the case of the passion fruit.

These amounts will be calculated after deduction of the weight of the water used for the preparation of aqueous extracts.

The soluble dry matter content determined by refractometry is equal or superior to 60 by 100.

2.5 Marmalade: Mixing, with a suitable gelled consistency, of sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts or skins.

The quantity of citrus fruit used in the manufacture of 1000 g of finished product must not be less than 200 g of which at least 75 per 100 from the endocarp.

The soluble dry matter content determined by refractometry is equal or superior to 60 by 100.

2.6 cream of chestnuts: the mixture consistency appropriate sugars and chestnut puree.

The quantity of chestnut puree used in the manufacture of 1000 g of finished product must not be less than 380 grams.

The content of soluble dry matter, determined by refractometry, will be equal or superior to 60 by 100.

2.7. extra jam: is the product prepared by cooking of whole fruits, chopped or crushed, to which sugar until a thick semiliquid product have been incorporated.

The quantity of fruit used in the manufacture of 1000 g of finished product must not be less than 500 grams.

The soluble dry matter content, determined by refractometry, will be equal to or greater than 100 and bottom 40 to 60 by 100.


2.8 jam: It is the product prepared by cooking of whole fruits, chopped, crushed, sieved or not, to which sugar until a thick semiliquid product have been incorporated.

The quantity of fruit used in the manufacture of 1000 g of finished product must not be less than 300 grams.

The soluble dry matter content, determined by refractometry, will be equal to or greater than 100 and bottom 40 to 60 by 100.

PICTURE of requirements and tolerances for Jam EXTRA jam factors Marmalade extra jam minimum content of fruit (1) 50 per 100 30 per 100.






Color typical acceptable taste typical acceptable number of bones --1 in 100 g bone fragments.





2 in 100 gr.






Peduncles in strawberries and berries 1 in 100 gr.





2 in 100 gr.






(2) own vegetable remains 1 in 100 gr.





2 in 100 gr.






Remains of skin (3) 1 in 100 gr., 2 in 100 gr.






Seeds (4) 1 in 100 gr.





2 in 100 gr.





(1) when will develop with sour, those percentages minimum of fruit may be lower in a 10 by 100 to them established with character general.

(2) whenever the surface is equal or greater that 25 mm square.

(3) only in those fruits that usually Peel for its elaboration.

(4) except for strawberries and other berries.

2.9 mixtures: in the case of mixtures of fruits, the minimum contents laid down in paragraphs 2.1, 2.2, 2.3, 2.4, 2.7, and 2.8, for different species of fruits, will be reduced proportionately to the percentages used.

2.10. only be used in the manufacture of the products defined in paragraphs 2.1 to 2.8 raw materials that comply with the provisions of paragraphs 3 and 4.

2.11 products as defined in paragraphs 2.1 to 2.8 may not contain any substance in such quantity that they pose a hazard to human health.

3. definitions 3.1 raw fruit: the fruit fresh, healthy, without any change, with all its essential components and maturity level appropriate for the manufacture of the products defined in paragraphs 2.1 to 2.8, after washed, polished and blunt.

There are analogous to the fruit, for the application of the present Norma Calidad, tomatoes and edible parts of rhubarb stalks, carrots and sweet potatoes.

The term «chestnut» refers to the fruit of the chestnut tree (castanea sativa).

«Ginger», means the edible root of ginger.

3.2 pulp of fruit (pulp): the part edible of the fruit whole, eventually peeled or deseeded, that can be cut in pieces and crushed, but not reduced to pure.

3.3 mashed (mashed) fruit: the edible part of the whole fruit, peeled or deseeded, which is reduced to a puree by sieving or by any other similar procedure.

3.4 fruit (juices) juice: fruit juice, concentrated fruit juice and dried fruit juice which, subject to the treatment provided for in paragraph 4, shall comply with the definitions of the existing Reglamentación, for the preparation and sale of juices of fruits and other vegetables and its derivatives.

3.5. aqueous extracts of fruits (aqueous extracts): aqueous extracts of fruits which, subject to the inevitable losses, according to the good manufacturing practices, contain all of the fruits used water soluble constituents.

3.6 peel of citrus fruits (bark): devoid and clean citrus rinds or not from the endocarp.

3.7. sugars: Semi-white sugar.

Sugar (white sugar).

Refined sugar (refined white sugar).

Liquid sugar.

Invert liquid sugar.

Invert sugar syrup.

Dextrose monohydrate.

Dextrose anhydrous.

Glucose syrup.

Dehydrated glucose syrup.

Fructose.

The aqueous solution of sucrose with the following characteristics: to) dry matters, not less than 62 per 100 in mass.

(b) invert sugar content (ratio of fructose by dextrose: 1,0 ± 0.2), no more than 3 per 100 in mass, on the dry matter.

(c) ash conductivity: not more than 0.3 per 100 in mass, on the dry matter.

(d) colour in solution: No more than 75 ICUMSA units.

(e) residual sulphur dioxide content: not more than 15 milligrams per kilogram of dry matter.

Permitted the total or partial replacement of sugars listed at this point by honey, molasses, cane or brown sugar.

4 raw materials 4.1 authorized treatments to) raw materials set out in paragraphs 3.1, 3.2, 3.3, 3.5 and 3.6 may be subject, in all cases, to the following treatments: treatment by heat or cold.

Freeze drying.

Concentration, in so far as provision to this technically.

(b) when they are intended for the manufacture of the products defined in paragraphs 2.2, 2.4, 2.5 and 2.8, will be equally 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 defined in paragraph 2.2 may also undergo dehydration treatments other than freeze-drying.

4.4 chestnuts can soak for a short time in an aqueous solution of sulphur dioxide (E 220) or salts thereof (E 221, E 222, E 223, E 224, E 226 and E 227).

(4.5 a) fruit juices may undergo planned treatments in the existing Reglamentación for the preparation and sale of juices of fruits and other vegetables and its derivatives.

((b) also, is may submit to them treatments planned in the letter b) of the paragraph 4.1 when go to use is in the manufacturing of the products defined in them paragraphs 2.4 and 2.5.

4.6 the barks of citrus fruit may keep is in brine.

5 substances that can be added to the products defined in paragraph 2 only substances listed below and in the conditions that are set may be added.

5.1 food ingredients, aromas and aromatic materials.

5.1.1 ingredients that should not be mentioned in the denomination of sale of finished products.




Name employment conditions water of food quality in all products as defined in paragraph 2.






Fruit juices in the product defined in paragraph 2.2 eI.






Juices of berries in the products defined in paragraphs 2.1 and 2.2 when they obtained from one or several of the following fruits: unconcentrated strawberries, raspberries, grapes Thorn, redcurrants and plums.






Juice of sugar beets 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, grapes Thorn, redcurrants and plums.






Volatile oils from citrus fruits in the products defined in paragraphs 2.5, 2.7 and 2.8.






Oils and edible fats as anti-foaming agent in all products as defined in paragraph 2.






Liquid pectin (a product containing pectin obtained from dried Apple pulp or dried peel of citrus fruit or the mixture of the two, for a treatment of dilute acid followed by partial neutralization with sodium or potassium salts) on all products as defined in paragraph 2.





5.1.2 ingredients that should be mentioned in the denomination of sale of finished products.




Name conditions of employment to) food ingredients in sufficient quantities to influence taste:-juice of citrus fruits in products obtained from other fruits.





Products as defined in paragraphs 2.1, 2.2, 2.7 and 2.8 wine and fortified wine.





In all the products defined in the paragraph 2.






Walnuts, hazelnuts, almonds.





 






Honey.





 






Herbs.





 






Spices.





 






(b) Peel of citrus fruit.





 






Leaves of Pelargonium odoratissimun.





In the products defined in the paragraphs 2.1, 2.2, 2.3, 2.4, 2.7 and 2.8 when is obtained starting from membrillas.






(c) vanilla.





 






Vanilla extracts.





In the products defined in paragraphs 2.1, 2.2, 2.3, 2.4, 2.7 and. 2.8 when they obtained from apples, quinces, or agavanzas, as well as the product defined in paragraph 2.6 vanillin.





 






Etil-vainillina.





 






5.2 additives: The list of additives that below has been approved by the Minister of health and consumption. Such list, as well as their specifications, may modify is by order of the Ministry of health and consumption, prior report prescriptive of the Commission inter-ministerial for it management food, in them alleged in that later knowledge scientific or technical, or reasons of health public it advise and for keep your fitness to the normative of the community economic European.

Them additives that is indicate must respond to it established in the standards in force of identification and purity.

5.2.1 dyes.




Number name dose maximum use terms of employment E-102 E-104 E-131 TARTRAZINE.

Yellow of quinoline.

Blue patented V.





100 ppm. altogether to get stable green.





In all products as defined in paragraph 2, with the exception of those defined in paragraphs 2.1, 2.3 and 2.7 only may be accompanied by them when they are made from fruits that belong to one or more kinds of fruit following: strawberries, raspberries, grapes Thorn, redcurrants and plums.






E 120 cochineal, carminic acid.





100 ppm.





 






E-124 red cochineal to (Ponceau 4R).





 





 






E-140 chlorophylls.





 





 






E 141 copper complexes of chlorophylls and chlorophyllins.





 





 






E-160 to) c) d) alpha, beta, and gamma carotene.

Capsanthin, capsorubin.

Lycopene.





300 ppm.





When using these dyes in combination will be in quantities such that the sum of the percentages of each one of them, referring to the maximum dose, does not exceed 100.






(E - 161 a) f) Flavoxanthin.

Rhodoxanthin.





 





 






E-162 red beet (betanin).





 





 






E 163 anthocyanins.





 





 





5.2.2 conservatives.




Number name dose maximum use terms of employment E-200 acid sorbic.





1,000 ppm. expressed in sorbic acid.





All products as defined in paragraph 2 when the content soluble dry is less than 65 per 100.






E-201. potassium sorbate.





 





 






E-210 benzoic acid.





750 ppm. expressed as benzoic acid.





When these conservatives used in combination will be in quantities such that the sum of the percentages of each one of them, concerning their maximum dose does not exceed 100.






E-211. sodium benzoate.





 





 





5.2.3 antioxidants.




Number name dose maximum use terms of employment E-300 L-Ascorbic acid.





In enough so that it has antioxidant effect.





In all products as defined in paragraph 2.





5.2.4 Emulgentes, stabilizers, thickeners and gelling agents.




Number name dose maximum use terms of employment E-400 acid alginic.





1 per 100 on finished product.





In all the products defined in the paragraph 2.






E-401 sodium alginate.





 





 






E 407 carrageenan.





 





 






E-410 carob gum.





 





 






E-440 pectin and pectin amidada.





1 per 100 on finished product.





In all products as defined in paragraph 2.





5.2.5 acidulants and Correctors of the acidity.




Number name dose maximum use terms of employment E-270 lactic acid.





In the amount necessary to adjust pH.





In all products as defined in paragraph 2.






E-325 sodium lactate.





 





 






Citric acid E330.





 





 






E-331 citrates of sodium.





 





 






E-333. calcium citrates.





 





 






E-334 tartaric acid.





 





 






E-335. sodium tartrates.





 





 






E-337 calcium lactate.





B.P.F.





In all products as defined in paragraph 2.





6 maximum content in sulfur dioxide from the products as defined in paragraph 2 the sulphur dioxide content of the products defined in paragraph 2 may not exceed: 6.1 ten milligrams per kilogram, in the case of the products defined in paragraphs 2.1, 2.3. 2.6 and 2.7.

6.2. fifty milligrams per kilogram, in the case of the products defined in paragraphs 2.2, 2.4, 2.5 and 2.8.

7. labelling and labelling the labelling and the labelling of the containers of the products covered by this standard of quality must comply with the General labelling, presentation and advertising of prepackaged foodstuffs, approved by Royal Decree 1122 Norma / 1988, of 23 September («Official Gazette» of October 4), with the following particularities: 7.1 name of the product : 7.1.1. designations referred to in paragraph 2 are reserved as names for the sale of products defined there. However, the names referred to in paragraphs 2.2, 2.4 and 2.8 may be used to designate, as appropriate, the products defined in paragraphs 2.1, 2.3 and 2.7.

However, this requirement shall not affect the provisions under which the denomination can be used «jelly» title complementary and compliant with the use to designate other products which can not be confused with those defined in paragraph 2.

7.1.2. the sales description shall be supplemented with: indication of the fruit or fruits used, in descending order of importance weight of the raw materials used; However, for products manufactured from three or more fruits, the indication of the fruits used may be replaced by the words «several fruits», or by the number of fruits, followed by the mention «fruit».

And the indication of the ingredients listed in the paragraph 5.1.2.

7.2 other mentions mandatory. - labelling of products as defined in paragraph 2 also implies the following compulsory indications, which shall appear in the same visual field as the product name, the net quantity and the date of minimum durability: 7.2.1 the mention «prepared with...» «(figure)... g of fruit per 100 g», in which the indicated figure represents the amounts per 100 g of finished product which has been: pulp, mash, the juice and aqueous extracts in the manufacture of the products as defined in paragraph 2, with the exception of paragraph 2.5, after deducting, in its case, the mass of the water used for the preparation of aqueous extracts.

The citrus in the manufacture of the product defined in paragraph 2.5 and, where appropriate, in paragraphs 2.7 and 2.8.

7.2.2. the words "total sugar content:...» «(figure)... grams per 100 grams ", in which the figure shown represents the value refractometric of finished product determined at 20 degrees Celsius, with a tolerance of plus or minus 3 refractometric degrees.

7.2.3. for whose content dries soluble products is less than 63 per 100, the mention «store in cool place after opening it»; This mention is not compulsory for products presented in small containers whose content is consumed normally once, as well as for products that have added preservatives, 7.2.4 for the product defined in paragraph 2.5 and, where appropriate, to those defined in paragraphs 2.7 and 2.8: if they bark, indicate the way how the cortex has been cut.

If not have crust, indicate ' no bark».

7.3 the addition of acid L-Ascorbic in the terms that is indicate in the paragraph 5.2 not authorizes to make any reference to the vitamin C.

7.4 list of ingredients:


7.4.1 where apricots intended for the manufacture of the product defined in paragraph 2.2 have suffered dehydration treatments other than freeze-drying, «apricots» shall be indicated in the list of ingredients.

7.4.2. when beetroot 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: strawberries, raspberries, grapes Thorn, redcurrants and plums, indicate "beetroot juice" to reinforce the colour in the list of ingredients.

7.4.3. when the residual content of sulphur dioxide from a product exceeds 30 milligrams per kilogram, the mention of "sulphur dioxide" shall be indicated in the list of ingredients according to the importance weight of residue in the final product.

7.4.4. in the case of products manufactured from three or more fruits, supported the enumeration of the fruits used in the list of ingredients to be replaced by the mention «fruit».

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