Gcc Standarization Oraganization (Gso)

GSO Draft Standard GSO …./2018 GCC STANDARIZATION ORAGANIZATION (GSO) (FDS) Prepared by GSO Technical Committee No TC05 General Standard for Fruit Juices, Drink and Nectars I.C.S:67.160.20 This document is a draft GSO standard circulated for comment. It is, therefore, subject to alteration and modification and may not be referred to as a GSO standard until approved by GSO. GSO Draft Standard GSO …./2018 Foreword The GCC Standardization Organization (GSO) is a regional Organisation which consists of the National Standards Bodies of GCC member states. One of GSO main functions is to issue GSO technical Standards through specialised technical committees (TCs). GSO through the technical program of committee TC No (5) "GSO Technical Committee for Food and Agricultural Products" has updated and merged the following GSO Technical Regulations: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO1820/2015 “Fruit Juices and Nectars” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” The Draft Standard has been prepared by the Kingdom of Saudi Arabia. This standard has been approved as a Gulf Technical regulation by the GSO Board of Directors in its meeting No (), which was held on 00/00/143 A.H (00/00/201 AD), providing that the following GSO Technical regulations are repealed: GSO2456/2015 “Fresh Fruit Juice (non-pasteurized)” GSO794/2010 “Fruit Drink” GSO2201/2012 “Juices with Milk” GSO846/1997 “Mixed Fruit Nectars” and replaces it. Fruit Juices, Drink and Nectars 1- Scope and field of application This GSO Standard applies to fruit juices and nectars, fresh fruit juice (non-pasteurised), fruit drink, juices with milk, and mixed fruit nectars. 2- Complementary references 2.1 GSO 9 “Labelling of Prepackaged Food Products”. GSO Draft Standard GSO …./2018 2.2 GSO 21 “Hygienic Regulations for Food Plants and their Personnel”. 2.3 GSO 149 “Unbottled Drinking Water”. 2.4 GSO 995 “Sweeteners permitted for use in Food Products”. 2.5 GSO 988 “Permissible Radionuclide limits in Food – Part 1”. 2.6 GSO 869 “Food Packages-Part 1: General Requirements”. 2.7 GSO 382 “Maximum Limits for Pesticide Residues in Agricultural and Food Products – Part 1”. 2.8 GSO 383 “Maximum Limits for Pesticide Residues in Agricultural and Food Products – Part 2”. 2.9 GSO 1016 “Microbiological Criteria for Foodstuffs”. 2.10 GSO 148 “White Sugar”. 2.11 GSO1-150 Expiration Dates for Food products – Part 1: Mandatory Expiration Dates. 2.12 GSO2-150 Expiration Dates for Food Products – Part 2: Optional Expiration Dates. 2.13 GSO CODEX STAN 193:2008 General Standard for Toxins and Contaminants in Food. 2.14 GSO 2538 Maximum Limits of Ethyl Alcohol (ethanol) residues in Foodstuffs. 2.15 GSO 2500 Additives permitted for use in foodstuffs. 3- Definitions 3.1 Fruit juice Fruit juice: is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including surface treatments before harvest applied in accordance with the applicable provisions of the Codex Alimentarius Commission. Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but some parts or components of pips, seeds and peel, which cannot be removed by Good Manufacturing Practices (GMP) will be acceptable. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptical and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear and may have restored1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. GSO Draft Standard GSO …./2018 A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purées, from different kinds of fruit. Fruit juice is obtained as follows: 3.1.1 Fruit juice directly expressed by mechanical extraction processes. 3.1.2 Fruit juice from concentrate is prepared by reconstituting concentrated fruit juice defined in Section 3.2 with potable water that meets the criteria of the GSO Standard described in Section 2.3. 3.2 Concentrated fruit juice Concentrated fruit juice is the product that complies with the definition given in Section 3.1.1 above, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same fruit, as indicated in Appendix (1). In the production of juice that is to be concentrated, suitable processes are used and may be combined with simultaneous diffusion of the pulp cells or fruit pulp by water provided that it is compatible to the primary juice, before the concentration procedure. Fruit juice concentrates may have restored1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells 2 (2) obtained by suitable physical means from the same kind of fruit may be added. 3.3 Water extracted fruit juice water Extracted Fruit Juice is the product obtained by diffusion with water of: - Pulpy whole fruit whose juice cannot be extracted by any physical means. - Dehydrated whole fruit. Such products may be concentrated and reconstituted. The solids content of the finished product shall meet the minimum Brix level for reconstituted juice specified in the Appendix (1). _______________ 1 Introduction of aromas and flavours is allowed to restore the level of these components up to the normal level attained in the same kind of fruit. 2 For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp. GSO Draft Standard GSO …./2018 3.4 Fruit purée for use in the manufacture of fruit juices and nectars Fruit purée for use in the manufacture of Fruit Juices and Nectars is the unfermented but fermentable product obtained by suitable physical processes to remove water from the fruit Purée e.g. by sieving, grinding, milling the edible part of the whole or peeled fruit without removing the juice. The fruit must be sound, appropriately mature, and fresh or preserved by suitable physical means or by treatment(s) that are used in the standards. Fruit purée may have restored1 aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added. 3.5 Concentrated fruit purée for use in the manufacture of fruit juices and nectars Concentrated fruit purée for use in the manufacture of Fruit Juices and Nectars is obtained by the physical removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least 50 % greater than the Brix value established for reconstituted juice from the same fruit, as indicated in Appendix (1). Concentrated fruit purée may have restored aromatic substances which are obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. 3.6 Fruit nectar Fruit Nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugars as defined in Section 5.1.1(a), honey and/or syrups as described in Section 5.1.1 (b), and/or food additive sweeteners as listed in Section 2.4 of the products defined in Sections 3.1, 3.2, 3.3, 3.4, 3.5 and 3.6 or to a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells all of which must be recovered from the same kind of fruit and be obtained by suitable physical means may be added. That product moreover must meet the requirements defined for fruit nectars in Appendix (1). A mixed fruit nectar is obtained from two or more different kinds of fruit. 3.7 Fruit drink Fruit Drink is the unfermented product, intended for direct consumption, obtained by blending the fruit juice (concentrated or unconcentrated) and/or the edible parts of sound ripe fruit, with water and natural sweeteners and preserved by suitable preservative means. 3.8 Juices with milk Raw or recombined milk fermented or not fermented with fruit juice or concentrated fruits. Flavours, natural colours, stabiliser, and emulsifiers can be added. The drink is homogenised and heat treated. GSO Draft Standard GSO …./2018 3.9 Fresh fruit juice Fresh fruit juice is the unfermented but fermentable product prepared for direct consumption obtained by the direct operations of the mechanical extraction of one or more of sound, fresh, and full matured fruit, which is preserved directly by cooling. Other perseveration methods shall not be used to preserve it. 4 SPECIES 4.1 The species indicated as the botanical name in Appendix (1) shall be used in the preparation of fruit juices, fruit purées and fruit nectars bearing the product name for the applicable fruit. For fruit species not included in Appendix (1), the correct botanical or common name shall be applied. 5. ESSENTIAL COMPOSITION AND QUALITY FACTORS FOR FRUIT JUICES AND NECTARS 5.1 COMPOSITION 5.1.1 Basic ingredients (a) For directly expressed fruit juices, the Brix level shall be the Brix as expressed from the fruit and the soluble solids content of the single strength juice shall not be modified, except when blending with the juice of the same kind of fruit.

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