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LEGAL REQUIREMENTS OF FRUIT JUICES AND SIMILAR PRODUCTS

Rezzak Consulting

LEGAL REQUIREMENTS OF FRUIT JUICES AND SIMILAR PRODUCTS


When we look at the shelves of the market, advertising campaigns and sales channels made especially on the internet, beverages do not appear as innocent as much as they are written and perceived.

Within the scope of Turkish Food Codex, beverages are mainly classified under two categories. These;

Communiqué on fruit juices and similar products (Communiqué no: 2014/34)

2-TURKISH FOOD CODEX COMMUNICATION ON NON-ALCOHOLIC BEVERAGES (TEBLİĞNO: 2007/26)

Let us look at the Fruit Juices and Similar Products Communiqué and share some information with you.

Scope: The purpose of this Communiqué is; The aim of this course is to determine the properties of these products in order to ensure the production, preparation, processing, storage, storage, transportation and marketing of fruit juices and similar products in a hygienic manner. Definitions come into play in order to perceive this scope.

Fruit juice: It is defined as a non-fermented but fermentable product obtained from edible parts of a single fruit or more fruit mixture, having the characteristic color, aroma and taste of the fruit and fruit obtained from it, kept intact, ripe, fresh or cold or frozen.

The definition of flavor mentioned in this Communiqué is different from the flavors used in the scope of the other product,

Flavor: Squeezing, extraction, distillation applied to the preservation, preservation or stabilization of the aroma quality obtained from edible parts of the fruit during processing of the fruit (which may be oil and fruit seed derived components obtained by cold pressing of citrus peels). , filtration, adsorption, evaporation, disintegration, concentration and similar physical processes were separated by applying the product.

Juice concentrate: Describes a product obtained by removing certain amounts of water from fruit juice obtained from one or more fruit types by physical means.

Some of the features of the products covered by this Communiqué are given below.

a) Fruit juice characteristics:

1) Aroma, pulp and fruit pouches separated from the same type of fruit by suitable physical processes during processing can be recycled to fruit juice by appropriate physical processes.

2) Citrus juice should come from fruit flesh (endocarp).

3) Lime juice can be obtained from whole fruit.

4) In cases where fruit juice is produced from seed, seed and shell fruits; kernel, seed and shell components or parts are not included in the juice. However, this condition does not apply if good production practices and kernel, seed and shell components or parts cannot be removed.

5) In fruit juice production, fruit juice and fruit puree can be mixed.

6) The amount of ethyl alcohol in fruit juice and puree can not exceed 3 g / L, the amount of volatile acid can not exceed 0.4 g / L and the amount of lactic acid cannot exceed 0.5 g / L.

b) Fruit juice characteristics produced from the concentrate:

1) The water to be added to the fruit juices produced from the concentrate shall comply with the Regulation on Water for Human Consumption in a way that does not affect the quality of the fruit juice.

2) Aroma, pulp and fruit pouches separated from the same type of fruit by suitable physical processes during processing may be recycled to the juice produced from the concentrate by suitable physical processes.

3) The juice produced from the concentrate is prepared by suitable processes that will ensure the main physical, chemical, organoleptic and nutritional properties of the juice obtained from the same fruit.

5) In the production of fruit juices produced from the concentrate, fruit juice and / or fruit juice concentrate and fruit puree and / or fruit puree concentrate may be mixed.

c) Fruit juice concentrate characteristics:

1) In fruit juice concentrates offered for direct consumption, at least 50% of the water is removed.

2) Aroma, pulp and fruit pouches separated from the same type of fruit by suitable physical processes during processing may be recycled to fruit juice concentrate by appropriate physical processes.

d) Fruit nectar characteristics:

1) Only sweeteners in accordance with Turkish Food Codex Regulation may be used instead of sugar in fruit nectars produced without additional sugar and partially in sugar nectars produced as low energy.

2) Aroma, pulp and fruit pouches separated from the same kind of fruit by suitable physical processes during processing can be recycled to fruit nectar by appropriate physical processes.

d) Fruit puree concentrate properties: The flavor separated during processing can be restored to the same fruit puree concentrate by appropriate physical treatment.

e) Processes and processing aids for fruit juice, fruit juice concentrate, fruit juice concentrate, fruit juice extract, fruit juice powder and fruit nectar

d) Proteolytic enzymes

e) Amylolytic enzymes

f) Edible gelatin

g) Tannins

ğ) Silica left

h) Activated coal

ı) Nitrogen

i) Bentonite as adsorbent soil

j) Chemical inert filtration aids and perlite, washed diatomine, cellulose, insoluble polyamide, polyvinylpolypyrrolidone, polystyrene

k) Chemical inert adsorption aids, which are allowed to come into contact with food, used to reduce the content of limonoid and narancin in citrus fruit juices without significantly affecting the sugars or mineral content including limonoid glucocytes, acids, oligosaccharides

l) Vegetable proteins obtained from wheat, peas or potatoes for clarification

 (2) The components allowed to participate in the products covered by this Communiqué are as follows:

a) Vitamins and minerals that comply with the provisions may be added in appropriate amounts.

b) Tartaric acid salts can be recovered into grape juice.

c) Sugars and / or honey and / or sweeteners may be added to the fruit nectar. However, the added sugar and / or honey is at most 20% of the total weight of the final product.

ç) Fruit juice, fruit juice produced from concentrate, fruit juice concentrate, juice extracted with water, fruit juice powder and fruit nectar in order to regulate the acidity of fruit juice in the form of anhydrous citric acid up to 3 g / L lemon and / or lime juice and / or lemon and / or lime juice concentrate may be added.

e) Salt, spices and aromatic plants may be added to the tomato juice produced from tomato juice and concentrate.

1) The label of the products within the scope of this Communiqué shall comply with the provisions stated below in addition to the provisions of the Turkish Food Codex Labeling Regulation.

a) The trade names of the products included in the Communiqué shall be in accordance with the nomenclatures in the definitions. Alternatively, the names in Annex-2 may be used. These names are in the terms and language stated in the appendix.

b) If the product is obtained from a single kind of fruit, the name of the fruit is used instead of the word "fruit" in the product name.

c) In products obtained from two or more fruits, the name of the product shall consist of the fruit names listed according to the decreasing volumes of the fruit juices or purees used, as shown in the ingredient list, unless the lemon or lime juice is used to regulate acidity.

ç) Products from three or more fruits may be expressed by "mixed" or multiple or the same meaning instead of the names of the fruits or by specifying the number of fruits used.

d) Fruit juice, juice produced from concentrate, fruit juice concentrate, fruit juice extracted with water, fruit juice powder and substances required for the restoration of fruit nectar need not be indicated on the label. However, pulp or fruit pouches added extra to the juice are indicated on the label.

e) Mixture of fruit juice with fruit juice produced from the concentrate and partly for fruit nectar obtained from one or more concentrated products “Partially produced from concentrate (s)”, for fruit nectar derived from one or more concentrated products altogether “ Concentrate (s). ”On the label, close to the product name and contrasting and clearly visible character is indicated.

f) The minimum amount of juice, fruit puree or mixture thereof in the fruit nectar composition is indicated on the label by the words "fruit content at least ......". This statement is within the same field of view as the product name.

g) If the fruit juice concentrate is not to be presented to the end consumer, in addition to the label information, the presence and amounts of the lemon juice, lime juice or acidity regulating substances in compliance with the Turkish Food Codex Food Additives Regulation shall be indicated on the label. This information can be given on the packaging or attached to the packaging with a label or as a separate document.

ğ) Declaration şeker no sugar has been added to the fruit nectar veya or any statement of the same meaning; however, the product may be made if it does not contain additional mono or disaccharide or any other food for sweetening, including sweeteners. If sugars are naturally present in fruit nectar, the phrase ir Contains naturally occurring sugars ”is on the label.

h) The phrase meyve fruit juices do not contain additional sugar in accordance with the Turkish Food Codex abilir may appear on the product labels within the same field of view as the product name.

ı) 100 100% fruit juice ”can be used on fruit juice product labels produced from fruit juice and concentrate.

Within the scope of this and similar information, production, import and supply of products to the field is possible.

LEGAL REQUIREMENTS OF FRUIT JUICES AND SIMILAR PRODUCTS LEGAL REQUIREMENTS OF FRUIT JUICES AND SIMILAR PRODUCTS