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AIJN COP up-dateby
Martin GreeveChairman of the COP Expert Group
05-11-2008 Seminario Madrid 1
Seminario
Calidad e Innovacin en el sector de
zumos y nctares
Madrid, 5 de noviembre, 2008
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Content1. Objectives Code of Practice Expert Group
2. Introduction to the individual reference guidelines
3. Specific comments to water quality
4. Orange and grapefruit juice - water soluble pectin
5. Reference guideline for carrot juice
6. Grape juice - titratable acidity
7. Lemon juice - sodium content8. Revision blackcurrant, sour cherry and raspberry
9. Alicyclobacillus Best Practice Guideline
Pending issues
10. Revision aroma guideline
11. Carry over of foreign fruits
12. Brix values in Fruit Juice Directive
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AIJN Code of Practice
05-11-2008 Seminario Madrid 3
www.aijn.org
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To provide clarifications for issues not clearly
defined in EU legislation and which are
relevant for our industry (fair competition)
Transform them into proposals for further
discussion/decision in the AIJN TC and final
approval by GA
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General
This reference guideline seeks to define various acceptability parameters.
The parameters are listed under 2 sections:
Section A contains various parameters that characterise theabsolute quality requirements. They are considered as being
mandatory for a specific juice in the EU.
Section B contains various criteria relevant to the evaluation of
identity and authenticity. It also contains some less critical qualitycriteria. It is crucial for users of this guideline to understand that a
valid conclusion, regarding the authenticity of a particular sample,
can only be reached providing the whole analytical picture has
been subject to expert interpretation. If some parameters do notfall all within the values quoted in Section B this does not mean,
automatically, that the sample is adulterated.
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General
The values and comments in this guideline are based on pure, authentic
juices, without permitted ingredients and/or additives, exhibiting the
characteristic colour and flavour of the named fruit.
It is understood that
botanical name of fruit mentioned
explanation difference between juice (w/v) or puree (w/w)
reference for appropriate water for reconstitution (5.3.a)
reference to in-line extraction and the specific water criteria (5.3.b.)
Various types and origins of fruit of industrial significance were subject to
comprehensive analysis to provide the values in this guideline.
To help in their interpretation please read carefully the commentary notes.
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Specific comments 5.3.a - Water for reconstitution
Water used for reconstitution should as a minimum meet the
standards of water intended for human consumption as laid
down in the current Council Directive for potable water
However, it is recommended to keep the sodium and nitrate values of
the water as low as possible and preferably lower than 50mg/l for
sodium and 25 mg/l for nitrate.
The figures retaken in the reference guidelines refer only to natural
figures of the fruit juice/puree itself without the influence of the water
for reconstitution of the concentrate.
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Specific comments 5.3.b - Water used for processing fruit juices
The water used for in line extraction of the pulp or for treating
products for further processing, should have appropriatecharacteristics, particular from a chemical, microbiological
and sensorial point of view to maintain the requirements of
the original juice as described in these reference guidelines.
This practically means that water for processing should be either de-
mineralised or evaporator water
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The max. value of 500 mg/l changed into a range 200 - 500 mg/l
Commentary notes:
The range given represents the values found in the majority of
industrially processed juices that have a pulp content of 10% or lower.
However, even at these pulp levels, if pectin concentrations are found
that well exceed the upper value it does not, necessarily, indicate an
illegal treatment.
Soft fruit due to climatic conditions, modern processing techniques,
such homogenisation, pulp contents greater than 10% and higher
amounts of fruit cells can all, easily increase the water -soluble pectin
concentration by 200 mg/l or more.
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Some characteristics:
Brix value direct juice : min 7.0
Brix value juice from concentrate: min 8.0
Acidity: depends mainly on malic acid (1.0 - 4.0 g/l)
High natural sodium content (150 - 1000 mg/l)
High natural potassium content ( 2000 - 4500 mg/l)
High nitrate content (max. 400 mg/l)
High carotenoids content (30 - 300 mg/l) and beta carotene
approx. 70-80% of the total carotenoids. Glucose: fructose ratio normally higher than 1.0 up to 1.5;
lower than 0.9 indicates microbiological degradation.
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Titratable acidity at pH 8.1 changed from 60 - 160 mval into 30-160
mval due to weather related low acid seasons once in a while.
Earlier revision indicated that in grape juice from concentrate the values
for tartaric acid, ash and potassium are effected by the concentration
step (precipitation of tartrate salts). Please, read the comments.
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Max level for sodium remains but the commentary note has been
revised in order to accommodate findings in Spain.
Commentary note:
Normally the sodium content is under 10 mg/l. In the case of values
over 30 mg/l, the origin of the raw materials or the technology should
be investigated. In lemon juices originating from Northern Spain
higher values can occasionally be found. This is as a result of
fluctuating sodium levels in the ground water.
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In all 3 reference guidelines changes were made due to additional
data obtained.
Most changes are related to a reduction in the content of acidsand minerals seen in the last decade (weather influenced?)
Please, carefully read the 3 reference guidelines
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ACB Best Practice Guideline has been developed by AIJN in co-
operation with well respected microbiology experts of the industry
Objectives:
to identify good manufacturing practices for the reduction
and control of ACB
to identify control measures
to highlight control points
to identify and suggest various testing options
to indicate gaps in our current knowledge and recommend
further research.
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Content:
1. Objectives
2. Definitions
3. Introduction
4. Summary of recommended control points
5. Water
6. Fruit Processing
7. Filling factory / bottler
8. Microbiology9. Recommendations for further research
10. Apendices
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Introduction:
ACB is an acid tolerant thermophylic micro-organism which
as a spore is very heat resistant and will survive the usual
heat processes in the fruit juice industry. The presence of this organism in consumer packaged
products has been widely reported to cause spoilage
problems described as smokey bacon, hammy or even
antiseptic
ACB can be present and detectable in a wide variety of
common raw materials used by packers.
ACB is not known to pose a safety hazard. Current
understanding is that it is not a pathogenic organism.
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Introduction:
The best strategy to deal with ACB is to adopt the principles
of HACCP
GMP is considered a pre requisite in line with The AIJN
Guide of Good Hygiene Practice
It is unrealistic to guarantee that any product will beabsolutely free from ACB
The risk of ACB contamination will vary according to product
type and the process used in their production.
See AIJN web site: just click on banner and available for everybody
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10. Revision Aroma guideline
was to define which aromas could be used asrestoration aromas according to the Fruit Juice Directive
2001/112 (see guideline 2002). This included:
source from which aromas can be derived
includes e.g. peel oil for citrus juice
technical processes permitted includes e.g. refining, fractionation, etc.
additives and solvents permitted
non-GMO ethanol and water
labelling requirements
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Reason to start new COP work:
revision of the EU Fruit Juice Directive and to align with CODEX
which indicate the optional restoration of aromas to juice from
concentrate.
decision of AIJN to maintain in this case the mandatory restoration
for one and two fruit juices and for at least one fruit juice in multi-
juices (self-regulation)
Alarming results of market analyses without or with just very small
amounts of aromas (unfair competition).
Publications about the lack of aromas in fruit juices by consumer
organisations.
10. Revision Aroma guideline
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EQCS orange juice campaign 2007
sum n-ethylbutyrate + ethylhexanoate in orange juice from concentrate / not from concentrate -
EQCS-campaign 2007 - sorted by value
0
100
200
300
400
500
600
700
800
900
1000
1 8 15 22 29 36 43 50 57 64 71 78 85 92 99 106 113 120 127 134 141 148 155 162 169 176 183 190 197 204 211 218 225 232 239
sample
g/
orange juice from concentrate
orange
juice nfc
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is to deal with the question how to prove thatrestoration has taken place and whether this was sufficient
(work in progress). aroma restoration is a legal requirement at the moment
level of restoration is not quantified in legislation butdescribed (interpretation)
restoration level has a price consequence (unfaircompetition consequence)
Question: can we find an acceptable solution which should
be defendable to others (in compliance with legislation) andbe feasible for the industry?
10. Revision Aroma guideline
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Status COP January 2008
Where legislation or AIJN self-regulations this requires:
1 Characteristic flavours of the named fruit have to be restored.
2 A characteristic fruit typical flavour can be observed in the
consumer pack by sensory analyses
3 A certain level of fruit own flavour is present whereby a
minimum level clustered in one or more characteristic groups of
aromatic substances (e.g. esters, ketonen, terpenes, etc.) will
be indicated in each AIJN COP reference guideline and linked
to a analytical method in chapter 7
This proposal has been discussed in the March 2008 TC but no
agreement yet. Request for further study and involve more
flavour experts
10. Revision Aroma guideline
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Meeting June 2008 ?
Objectives for meeting with flavour experts:
To review the current legislation, application andpracticalities of aroma restoration
Consider opinions, presentations and drawconclusions
Report to AIJN bodies for policy development andaction
10. Revision Aroma guideline
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The current juice directive is applicable (2001/112(EC) Aroma/flavour restoration is therefore obligatory for juice from conc.
There is a need for restoration standards to be defined:
a description of flavour restorationflavour descriptors for restored fruit juicesminimum levels for flavour chemicals may be useful*
A standard will help to ensure fair competition and uniforminterpretation of legislation to all parties involved Any standard must allow for innovation and flexibility to distinguish
between flavours and brands.
* establishment of min. levels was a contentious point. It was agreed toinvestigate the possibilities of min. levels, to consider the pros and
cons and to provide a balanced expert group recommendation. This
process does not oblige the automatic establishment of minimum
values.
10. Revision Aroma guideline
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Also to consider:
Variation - in the natural product, permitted processes forobtaining aromas, processing, packaging and storage of the
juices have to be considered. Diversity - differences in flavour types and intensity should
remain possible.
Economics - restoring aromas has a price consequence(approx. Euro 0,01 - 0,03 / litre) and thus has a consequence onfair competition.
Organoleptic effect and analytical levels are probably notdirectly linked
Industry position should be based on thorough arguments anddefendable to third parties
10. Revision Aroma guideline
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Next steps:
The summary to be presented to the AIJN GA (25-06-2008)this was done
Conclusion: all delegations agreed with the proposed developmentof aroma standards as presented with the exception of Italy (noposition yet).
Further steps:COP Expert group discuss together with aroma expertsProposal for further discussion in TC (October 16)Further information GA on November 26, 2008Further work in first Cop and TC meeting in 2009Final proposal to Summer Assembly 2009
10. Revision Aroma guideline
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Meeting September (COP Expert Group and aroma experts)
Martin GREEVE, Chairman COP Expert GroupVictor ARA ChelabIdwin BOUMAN Friesland Foods
Morton FRIIS AgranaAntonio C. GONCALVES Louis DreyfusDavid HAMMOND, EurofinsMartin HAUG SymriseMikko HOFSOMMER GFLIan HOWARD Gerber JuiceAndreas KADI Coca ColaDana KRUEGER KFLJohn MARGETTS MastertasteOlaf MEYN GivaudanMarc PESSERS FirmenichEddy POST RefrescoBernd REITZE Wild
Willi RIETH SGFPeter SPAARGAREN CargillJoachim TRETZEL DhlerJosef WEISS Verband Fruchtsaft Industrie AustriaSecretariat : Jan Hermans
10. Revision Aroma guideline
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: meeting COP with aroma experts in September: To define aroma restoration in a descriptive form. To discuss how we can verify whether the definition is met in
practice whereby the following issues will be investigated: potential marker(s) indicating that the characteristic
components are present
literature research for peer reviewed ranges (fresh fruit,processed juices)
an acceptable minimum level for the identified markers. a peer reviewed analytical (organoleptic) methodology to
obtain reliable and comparable data.
Investigate and discuss the availability of restoration aromas for thevarious fruit flavours.
10. Revision Aroma guideline
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Aroma restoration description
For citrus juices Aromarestoration of citrus juice from concentrate is confirmed
by the presence of oil (peel & essence) and water phasecompounds, recovered during the processing of fruit into juiceand concentrate, in sufficient quantity that will give anoticeable impact* on the juice after packing and during shelflife
10. Revision Aroma guideline
For other fruits Aromarestoration of fruit juice from concentrate is defined b
the presence of water phase compounds, recovered during theprocessing of fruit into juice and concentrate, in sufficientquantity that will give a noticeable impact* on the juice aftepacking and during shelf life
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Further outcome:
Still to be confirmed and supported by sensory methods:
* Until validated analytical parameters (markers) are available the
noticeable impact will be determined predominantly by theorganoleptic properties.
No consensus verification method for restored aromas (neither foranalytical markers and levels nor for only sensory analysis).
Formation 2 working groups:WG 1 to investigate the possibility to establish markers and levels
WG 2 to describe the process of verification for restored aromas,including e.g. sensory analysis, profile, traceabilty, etc. and if WG 1
come to a proposal also the markers and levels will be included.
10. Revision Aroma guideline
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10. Revision Aroma guidelineTime schedule
In the Technical Committee on October 16 the status
of the discussions has been presented; By mid-November both working groups ought to have a
more detailed outline ready of the work (with timetable)
they will carry out; The detailed working plan will be presented to the
November 26 General Assembly;
A draft proposal should be ready for presentation to the
Summer Assembly in 2009;
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Still To be considered:
Are sufficient restoration aromas available for the EU market at themoment?
If yes, a practical restoration description c.q. level or range willbe possible
If no, we should ask the question - why not? Does the fruit has no aroma? Does the fruit has aroma but can it technologically not be
recovered in good quality or for other reasons?
Does the fruit has aroma but is it not recovered due to lack ofdemand or not economic or .........?
A serious evaluation will be necessary in order to be able to take aposition and to defend this also to third parties
10. Revision Aroma guideline
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11. Carry over foreign fruitMajority decision in October TC on following text:
In industrial production of fruit juices and concentrates possiblecarry-over with other kind of fruits can occur through the supplychain. It is the responsibility of all manufacturers to ensure thatsuch instances are kept to the lowest level possible
Cases, where traces* of one fruit are found in another, must beinvestigated. It is critical to distinguish between specific incidentscaused by the limitations of GMP and those of deliberateadulteration.
*Traces, as isolated incidents, should not be more than 1% (notapproved)
Whole text still to be approved by GA in November 2008
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12. Brix values in FJ Directive
The earlier discussed alignment of FJDand CODEX standard is cancelled for
the time being
Possibility to include Brix values stillexists.
Explanation for difference betweenAIJN COP and CODEX to be provided.
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12. Brix values in FJ Directive
Fruits
Common
Name
Botanical NameCODEX
Alinorm
05/28/39
Reconstituted
juice
AIJN COP
AppleMalus Domestica Borkh
11,5 11,2
Apricot Prunus armeniaca L. 11,5 11,2
Banana Musa species (plantains
excluded)
- 21
Blackcurrant
(Cassis)
Ribes nigrum L. 11,0 11.0
Grape Vitis Vinifera L.or hybrids thereofVitisLabrusca or hybrids thereof
16,0 15.9
Grapefruit Citrus grandis Citrus xparadisi Macfad
10,0 10.0
Guava Psidium guajava L. 8,5 9.5
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12. Brix values in FJ Directive
Fruit s
C o m m o n
N am e
B otan ica l N am eC O D E X
A lino rm
05 /28 /39
R eco n st ituted
ju ice
A IJ N C O P
Lemon Citrus limon (L.) Burm. f.
Citrus limonum Rissa
8,0 8.0
Mandarine /
Tangerine
Citrus reticulata Blanca 11,8 11.2
Mango Mangifera indica L. 13,5 15.0
Orange Citrus sinensis (L.) Osbeck 11,2 11,8 11.2
Passionfruit Passiflora edulis Sims. f.edulus
Passiflora edulis Sims. f.
flavicarpa O. Def.
12,0 13.5
Peach Prunus persica (L.) Batsch var.persica
10,5 10.0
Pear Pyrus communis L. 12,0 11.9
Pineapple Ananas comosus (L.) Merrill
Ananassativis L. Schult. f.12,8 12.8
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12. Brix values in FJ Directive
Fruits
Common
Name
Botanical NameCODEX
Alinorm
05/28/39
Reconstituted
juice
AIJN COP
AppleMalus Domestica Borkh
11,5 11,2
Apricot Prunus armeniaca L. 11,5 11,2
Banana Musa species (plantains
excluded)
- 21
Blackcurrant
(Cassis)
Ribes nigrum L. 11,0 11.0
Grape Vitis Vinifera L.or hybrids thereofVitisLabrusca or hybrids thereof
16,0 15.9
Grapefruit Citrus grandis Citrus xparadisi Macfad
10,0 10.0
Guava Psidium guajava L. 8,5 9.5
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12. Brix values in FJ Directive
Fruits
C o m m o n
N a m e
Bot an ica l Nam eC O D E X
Alinorm
05/28/39
Reconst ituted
ju ice
A I JN C O P
Raspberry
(Red)
Rubus idaeus L.
Rubus strigosus Michx.
8,0 7.0
Cherry, Sour Prunus cerasus L. 14,0 13.5
Strawberry Fragar ia X. ananassa
Duchesne (Fragaria
chi loensis Duchesne xFragaria virginiana
Duchesne)
7 ,5 7 ,0
AIJN opinion:
AIJN COP values are based on experience and should bemaintained
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