ORDER OF THE GOVERNMENT OF THE REPUBLIC OF KAZAKHSTAN

of February 27, 2008 No. 199

About approval of the Technical regulation "Requirements to Safety of Juice and Juice Products"

According to the laws of the Republic of Kazakhstan of November 9, 2004 "About technical regulation" and on July 21, 2007 "About safety of food products" the Government of the Republic of Kazakhstan DECIDES:

1. Approve the enclosed Technical regulation "Requirements to Safety of Juice and Juice Products".

2. This resolution becomes effective after six months from the date of official publication.

Approved by the order of the Government of the Republic of Kazakhstan of February 27, 2008, No. 199

Technical regulation "Requirements to Safety of Juice and Juice Products"

1. General provisions

1. This Technical regulation "Requirements to Safety of Juice and Juice Products" (further - the Technical regulation) extends to the following products:

juice fruit and vegetable;

juice of direct extraction;

the juice recovered;

the juice concentrated;

dry juice;

nectars;

juice drinks;

fruit drinks;

the fruit drinks concentrated;

diffusion juice;

puree;

concentrated puree.

2. The technical regulation extends to products entering into subgroup of 2009 "Juice fruit (including grape mash) and juice vegetable, unfermented and not containing alcohol additives, with addition or without addition of sugar or other sweetening substances of" group 20 "Products of conversion of vegetables, fruit, nuts or other parts of plants" the commodity nomenclature of foreign economic activity of state members of Eurasian economic community (the Commodity Nomenclature of Foreign Economic Activity of EurAsEC).

2. Terms

3. In this Technical regulation the following terms are applied:

1) juice - liquid product, unfermented, but capable to fermentation, received by way of physical impact from edible part of the good-quality ripe, fresh or kept fresh fruit and vegetables in which according to features of physical method of obtaining the nutrition value, physical and chemical and organoleptic properties characteristic of the fruit of the same name and vegetables are kept, preserved by physical method, except processing by ionizing radiation, intended for direct consumption, and also for application as component of foodstuff. The juice received just before the use shall not be exposed to conservation. The following types of juice - mixed, made of juice of different names, or juice or juice with addition of puree of different names are allowed;

2) fruit juice - the juice received from fruit;

3) vegetable juice - the juice received from vegetables;

4) juice of direct extraction - the juice received from fruit or vegetables by extraction, centrifugation or wiping;

5) the recovered juice - the juice made of the concentrated juice or of the concentrated juice and juice of direct extraction with use of drinking water, the concentrated natural aromatobrazuyushchy substances or without their application, and also with use or without use of fruit or vegetable puree or concentrated puree of the same type of fruit or vegetables. Recovery of tomato juice by recovery of the concentrated tomato puree or the concentrated tomato paste is allowed;

6) the concentrated juice - the juice made by physical impact by removal of part of the water containing in it for the purpose of increase in content of soluble solids twice at least in comparison with content of soluble solids in the recovered juice of the corresponding name. In production of the concentrated juice diffusion application is allowed by condensate of secondary vapors of extractive substances of the crushed fruit or vegetables of the same batch from which juice was previously separated provided that the liquid product of diffusion mixes up with this juice vnutripotochno before its concoction. In the concentrated juice the liquid concentrated natural aromatobrazuyushchy substances received in case of production of the juice of the same name or from the fruit of the same name or vegetables can be returned;

7) dry juice - the juice made by way of physical impact by removal of juice of direct extraction of the water containing in it to air and dry powdery condition and capable to fermentation after recovery by drinking water;

8) svezheotzhaty juice - the juice received from fruit and vegetables just before the use. Svezheotzhaty juice shall not be exposed to conservation;

9) the mixed juice - juice of direct extraction or recovered, received by mixing of the juice received from various fruit or vegetables with addition or without addition of the puree received from various fruit or vegetables;

10) functional juice - juice of direct extraction, the recovered juice, svezheotzhaty juice or the mixed juice intended for the systematic use as a part of diets by all age groupes of the healthy population reducing the risk of development of the diseases connected with food, keeping and improving health due to availability in its structure natural or added physiologically functional food ingredients;

11) the aerated juice - juice of direct extraction, the recovered juice, svezheotzhaty juice or the mixed juice in which the mass fraction of the added carbon dioxide constitutes from 0,2 to % 0,4;

12) nectar - liquid product, unfermented, but capable to fermentation, made by mixing of fruit and/or vegetable juice (juice), or the concentrated juice (juice), and/or fruit and/or vegetable puree, or concentrated puree with drinking water, preserved by physical methods, except processing by ionizing radiation, and intended for direct consumption. The nectar made just before consumption shall not be exposed to conservation. Requirements to volume fraction of juice and/or puree in nectar it is established by this Technical regulation. Addition in nectar of the concentrated natural aromatobrazuyushchy substances, and also food ingredients and additives is allowed;

13) juice drink - drink in which the share of fruit and/or vegetable juice or juice and/or puree constitutes at least 10% with addition or without addition of nutritional supplements, ingredients and fragrances, preserved by physical methods and intended for direct consumption. The juice drink produced just before consumption shall not be exposed to conservation. The minimum share of juice in juice drinks from juice of lemon and lime constitutes 5%;

14) fruit drink - the liquid product received from the fresh or refrigerated berries by mechanical extraction of juice of direct extraction from them, or puree with its subsequent mixing with extraction product hot drinking water of the residue received from the same berries with sugar(s) addition, addition or without addition of other food ingredients, with volume fraction of berry juice or puree at least 15%, preserved by physical methods, except processing by ionizing radiation, intended for direct consumption. In case of production of fruit drink process of mechanical receipt of juice or puree from the fresh or refrigerated berries allows simultaneous mixing with product of water extraction of residue of the same berries with sugar(s) addition, with addition or without addition of other food ingredients. Production of fruit drink from the concentrated products is allowed;

15) the concentrated fruit drink - the fruit drink made by removal by physical impact of part of the water containing in it for the purpose of increase in content of soluble solids twice at least;

16) diffusive juice - the juice received by way of extraction by drinking water of extractive substances from fresh fruit or dry fruit of one type which juice cannot be received mechanically. Production of diffusive juice by method of concoction and recovery is allowed by drinking water;

17) puree - the product, unfermented, but capable to fermentation, received mechanically from integral or the fresh or kept fresh fruit or vegetables cleared of peel, including crushing, wiping, without department of juice and excessive pulp, preserved by physical methods, except processing by ionizing radiation. Production of puree by mixing of fruit and/or vegetable purees of different names is allowed. The puree received from fruit or vegetables according to this determination is held for use in production of juice, nectars, fruit drinks and juice drinks;

18) concentrated puree - the puree made by removal by physical impact of part of the water containing in it for the purpose of increase in content of soluble solids by 50% at least. Production of concentrated puree by mixing in certain ratio of two or more concentrated purees of different names is allowed. In concentrated puree the concentrated natural aromatobrazuyushchy substances of the fruit of the same name or vegetables can be returned;

19) natural aromatobrazuyushchy fruit (vegetable) veshchestvasmes natural volatile and nonvolatile compounds, creating natural aroma of fruit (vegetables) and/or their juice;

20) the concentrated natural aromatobrazuyushchy fruit (vegetable) substances - the liquid product containing natural aromatobrazuyushchy fruit (vegetable) substances in the quantity exceeding their natural content in fruit (vegetables) or their juice, produced by conversion by physical methods of fruit (vegetables) and/or their juice and intended for recovery of aroma in the juice made of the concentrated juice and also for production of other juice products;

21) tselsa of citrus fruit - the volume multiple film structures formed of cells of epidermis and subepidermalny cages and creating internal segments of edible part of citrus fruit. Tselsa of one type of citrus fruit can be added to of the same name recovered juice, and also to the nectars and juice drinks made of juice of citrus fruit of the same name;

22) fruit (vegetable) pulp - the mix consisting of the insoluble weighed particles of the destroyed vegetable fabric which are formed during conversion of fruit (vegetables) from tselsa or without them;

23) juice products - products, including juice, nectars, fruit drinks, the concentrated fruit drinks, juice drinks, purees, the concentrated natural aromatobrazuyushchy substances, tselsa, fruit (vegetable) pulp;

24) juice products of baby food - the juice, nectars, juice drinks, fruit drinks and puree intended for food of children of early age (from the birth up to 3 years), preschool age (from 3 to 6 years) and school age (from 6 to 14 years) and meeting physiological requirements of children's organism of the corresponding age groupes;

25) functional juice products - the nectars, juice drinks and fruit drinks intended for the systematic use as a part of diets by all age groupes of the healthy population, reducing risk of development of the diseases connected with food, promoting preserving and improvement of health due to availability in their composition of the natural or added physiologically functional food ingredients;

26) the aerated juice products - nectars, juice drinks and fruit drinks in which the mass fraction of the added carbon dioxide constitutes from 0,2 to % 0,4;

27) technological means - substance or material, or their derivative (except for the equipment, ware and packaging materials) which is not foodstuff, ingredient or additive, is used in case of conversion of raw materials in production of foodstuff, additives or ingredients for particular technological purposes, after achievement which is removed from product. Admissible residual quantities of technological means in juice and juice products are normalized by this technical regulation;

28) physiologically functional food ingredient - substance or complex of substances of animal, vegetable, microbiological, mineral origin, and also the live microorganisms having capability to render favorable effect on one or several functions, processes of metabolism in human body in case of the systematic use as the natural or added component of functional juice and juice products in the quantities making from 10 to 50% of daily physiological requirement;

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