ORDER OF THE GOVERNMENT OF THE REPUBLIC OF MOLDOVA

of December 6, 2010 No. 1111

About approval of the Quality requirement of juice and similar it the products intended for direct consumption

Based on Articles 7, 8 and 13 Laws No. 306/2018 on safety of foodstuff (The official monitor of the Republic of Moldova, 2019, Art. No. 59-65, 120), with subsequent changes, DECIDES: the Government

1. Approve Quality requirements of juice and similar by it the products intended for direct consumption it (is applied).

2. Ceased to be valid according to the Order of the Government of the Republic of Moldova of 26.06.2024 No. 448

3. Ceased to be valid according to the Order of the Government of the Republic of Moldova of 26.06.2024 No. 448

4. To impose control over the implementation of this Resolution on the National agency on safety of foodstuff.

Approved by the Order of the Government of the Republic of Moldova of December 6, 2010, No. 1111

Quality requirements of juice and similar it the products intended for direct consumption

These Requirements shift the Directive 2001/112/EC of Council of December 20, 2001 concerning the fruit juice and some similar products intended for consumption by the person, CELEX: 02001L0112, published in the Official magazine of the European Union by L 10 of January 12, 2002, with the last changes made by the Delegated regulations (EU) No. 1040/2014 of July 25, 2014.

I. Scope

1. Quality requirements of juice and similar it the products intended for direct consumption (further – Requirements) establishes the minimum requirements to quality, designation and labeling of products which need to be observed in case of production and/or realization of the juice products intended for direct consumption, national or import production.

2. These Requirements extends only to preserved foods and it is not applied to products made in house conditions for own consumption.

II. Terminology

3. For the purposes of these Requirements the following concepts are determined:

1) aroma – turns out when processing fruits by application of the corresponding physical processes. These physical processes can be used for maintenance, preserving or stabilization of quality of aroma and include, in particular, juice preparation, extraction, distillation, filtering, adsorption, evaporation, fractionation and concoction. Source of aroma is edible part of fruit; however it can be received also from oil of peel of citrus of cold extraction or certain combination of seeds;

2) fruit – the fresh, healthy, unimpaired fruits containing everything basic elements and rather ripe for their use after application of procedures of washing, removal of spots, calux lobes and fruit stems. Tomatoes, edible parts of stalks of rhubarb, carrots, sweet potatoes, cucumbers, vegetable marrows, melon, water-melon and beet are considered as fruit. "Ginger" means edible root of ginger, fresh or tinned. Ginger can be dried or preserved in syrup. The fruit is healthy, rather ripe and fresh or tinned by means of physical means or by processing, including by application of postharvest processing;

3) nectar fruit – capable to fermentation, but not fermented product received by addition of water with impurity or without impurity of sugars and/or honey to fruit puree and/or the concentrated fruit puree and/or to mix of these products specified in Items 9-12, conforming to the requirements specified in table 3.1 of appendix No. 3;

4) pulp or cages – the products received from edible part of fruits of one type without removal of juice. In addition, in case of citrus pulp or cages consist of the bubbles of juice taken from endokarpiya;

5) fruit puree – capable to fermentation, but not fermented product received by means of the corresponding physical processes, such as overwrite, crushing or tolcheniye of edible part of fruit, whole or without peel without removal of juice;

6) the fruit puree concentrated – the product received from fruit puree by removal by method of physical impact of certain part of the water containing in it. In case of the concentrated fruit puree the aroma received by the corresponding physical methods and completely corresponding proceeding from this type of fruit can be recovered;

7) sacks citrus – the volume multiple film structures which are containing or not containing juice, formed of cells of epidermis and subepidermalny cages, creating internal segments of edible part of fruits of citrus. Sacks of one type of citrus fruits can be added to the juice received from concentrate / recovered and to the nectars made of juice of citrus fruits of the same name;

8) syrup sugar – the product prepared on the basis of drinking water according to provisions of the Law No. 182/2019 on quality of drinking water, and sugar;

9) juice fruit – capable to fermentation, but not fermented product received from edible part of healthy and ripe fruit, fresh or kept by method of chilling or freezing, one or several mixed types, having in the color, aroma and taste characteristic of juice of fruit from which it is made. The aroma, pulp and cages received by the corresponding physical methods from fruit of one type can be recovered in juice. In case of citrus fruit juice is extracted from endokarpiya. Juice of lime can be received from the whole fruits.

In case of the juice received from fruits with stones, seeds and peel, parts or components of stones, seeds and peel do not contain in juice. This condition is not applied if parts or components of stones, seeds and peel cannot be removed with use of proper production practice.

In case of production of fruit juice mixing of fruit juice with fruit puree is allowed;

10) juice fruit, received from concentrate / recovered – the product received by recovery of the concentrated fruit juice by drinking water. Content of soluble solids in ready-made product shall correspond to the minimum values of number of Brix for the recovered juice.

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