Canned Applesauce PDF

CODEX STAN 17-1981 Page 1 of 3
CODEX STANDARD FOR CANNED APPLESAUCE

CODEX STAN 17-1981
1 SCOPE
This Standard applies to canned applesauce, as defined in Section 2 below, and offered for direct
consumption, including for catering purposes or for repacking if required. It does not apply to the product
when indicated as being intended for further processing.
2 DESCRIPTION
2.1 PRODUCT DEFINITION
Canned applesauce is the comminuted or chopped product:
(a) prepared from washed, clean apples, conforming to the characteristics of the fruit of Malus
domesticus Borkhausen which may have been peeled and which after trimming are sound;
(b) prepared with or without other permitted ingredients as described in Section 3.1.2; and
(c) processed by heat, in an appropriate manner, before or after being hermetically sealed in a
container, so as to prevent spoilage.
2.2 STYLES
2.2.1 Sweetened - with sugars and/or other carbohydrate sweeteners such as honey; not less than 16.5%
total soluble solids (16.5° Brix).
2.2.2 Unsweetened - without added sweeteners; not less than 9% total soluble solids (9.0°Brix).
2.2.3 Other Styles
Any other presentation of the product should be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in the Standard;
(b) meets all other requirements of the Standard, as applicable; and
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3 ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 COMPOSITION
3.1.1 Basic Ingredients
Apples as defined in Section 2.1(a).
3.1.2 Other Permitted Ingredients
(a) salt (sodium chloride);
(b) spices;
(c) sugars as defined in the Codex Alimentarius and/or other carbohydrate sweeteners such as
honey;
(d) water.
Adopted 1981. Revision 2001.

3.2 QUALITY CRITERIA

3.2.1 Colour, Flavour and Texture
Applesauce shall have normal colour, flavour and odour and shall possess a texture characteristic of
the product. The number, size, and prominence of defects (such as seeds or particles thereof, peel, carpel
tissue, bruised apple particles, dark particles, and any other extraneous material of like nature) should not
seriously affect the appearance or the eating quality of the product.
3.3 CLASSIFICATION OF “DEFECTIVES”
A container that fails to meet one or more of the applicable quality requirements, or total solids
requirements, as set out in Section 2.2, should be considered as a “defective”.
3.4 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements for total solids referred to in
Section 2.2, and the quality criteria in Section 3.2, when the number of “defectives” does not exceed the
acceptance number (c) of an appropriate sampling plan with an AQL of 6.5.
4 FOOD ADDITIVES
4.1 ACIDIFYING AGENTS
INS No. Name of the Food Additive Maximum Level
296 Malic acid
Limited by GMP
330 Citric acid
4.2 ANTIOXIDANTS
INS No. Name of the Food Additive Maximum Level
300 Ascorbic acid Limited by GMP
315 Erythorbic Acid (singly or in combination)
4.3 FLAVOURINGS
Natural and artificial flavours except those which reproduce
the flavour of apples Limited by GMP
5 CONTAMINANTS
5.1 HEAVY METALS
The product covered by the provisions of this Standard shall comply with those maximum levels for
heavy metals established by the Codex Alimentarius Commission for this product.
5.2 PESTICIDE RESIDUES
The product covered by the provisions of this Standard shall comply with those maximum pesticide
residue limits established by the Codex Alimentarius Commission for this product.
6 HYGIENE
6.1 It is recommended that the product covered by the provisions of this Standard be prepared and handled
in accordance with the appropriate sections of the Recommended International Code of Practice – General
Principles of Food Hygiene (CAC/RCP 1-1969) and other relevant Codex texts such as codes of hygienic
practice and codes of practice.
6.2 The product should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7 WEIGHTS AND MEASURES
7.1 FILL OF CONTAINER
7.1.1 Minimum Fill
The container should be well filled with applesauce and the product should occupy not less than 90%
of the water capacity of the container. The water capacity of the container is the volume of distilled water at
20oC which the sealed container will hold when completely filled.
7.1.2 Classification of “Defectives”
A container that fails to meet the requirement for minimum fill (90% container capacity) of Section
7.1.1 should be considered as a “defective”.
7.1.3 Lot Acceptance
A lot should be considered as meeting the requirement of Section 7.1.1 when the number of
“defectives”, as defined in Section 7.1.2, does not exceed the acceptance number (c) of an appropriate
sampling plan with an AQL of 6.5.
8 LABELLING
The product covered by the provisions of this Standard shall be labelled in accordance with the Codex
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the
following specific provisions apply:
8.1 NAME OF THE PRODUCT
8.1.1 The name of the product shall be “Applesauce”.
8.1.2 If the product has been sweetened in accordance with the provisions of Section 2.2.1, the name of the
product shall be accompanied by the designation “Sweetened” in close proximity to the name of the food.
8.1.3 If the product has not been sweetened and conforms with the requirements of Section 2.2.2, the
designation “Unsweetened” may be used in close proximity to the name of the food.
8.1.4 The name of the product shall be accompanied in close proximity by a declaration of any seasoning or
flavouring which characterizes the product, e.g., “with X” as appropriate.
8.1.5 Other Styles - If the product is produced in accordance with the other styles provision (Section 2.2.3),
the label should contain in close proximity to the name of the product such additional words or phrases that will
avoid misleading or confusing the consumer.
8.2 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given either on the container or in accompanying
documents, except that the name of the product, lot identification, and the name and address of the
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container.
However, lot identification, and the name and address of the manufacturer, packer, distributor or importer
may be replaced by an identification mark, provided that such a mark is clearly identifiable with the
accompanying documents.
9 METHODS OF ANALYSIS AND SAMPLING
See relevant Codex texts on methods of analysis and sampling.

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CODEX STAN 17-1981 Page 1 of 3

CODEX STANDARD FOR CANNED APPLESAUCE

Adopted 1981. Revision 2001.

3.2 QUALITY CRITERIA

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