Jam and jam - Legislation and Regulations

Jam and jam are processed and preserved products based on: fruit, sugar and food additives; both are born with the intention of maintaining the edibility of food for a longer time and, currently, they are an excellent method for reducing waste from agricultural production.

Current legislation on jams and marmalades - Definitions

Below we will report the latest updates regarding the production of marmalade and jam in compliance with the Legislative Decree 16 February 1993, n ° 77 he was born in Ministerial Decree February 27, 1996, n ° 209, with repeal of Decree of the President of the Republic of June 8, 1982, No. 401, and subsequent amendments.+

Definitions of sale of marmalade, marmalade and similar products

Currently, both the sales denomination and the commodity definition of the jam and jam (with them: extra jam, chestnut cream, etc.) Legislative Decree of February 20, 2004 n ° 50. Analyzing the text in detail, some definitions of considerable importance emerge that concern the marmalade, jam and other similar products sector:

1. Definition of jam: it is a gelled mixture obtained from the processing of: concentrated pulp or puree of one or more fruits (with an average quantity ≥35% of fruit pulp), sugars and water; for citrus fruits, the jam can be obtained from whole, sliced ​​or chopped fruit. The quantity of pulp / puree used for the jam must be:
   1. ≥ 23% in redcurrant, rowan, sea buckthorn, blackcurrant, rosehip and quince jam
   2. ≥ 15% in ginger jam
   3. ≥ 16% for the cashew apple jam
   4. ≥ 6% for passionfruit jam.
2. Definition of EXTRA jam: it is a gelled mixture obtained from the processing of the NON-concentrated pulp of one or more fruits (with an average quantity ≥45% of fruit pulp), but an exception is made for the EXTRA "seedless" jam of: raspberries, blackberries, currants blacks, blueberries and red currants, which can be partially or totally obtained from the NOT concentrated puree. For citrus fruits, EXTRA jam can be obtained from whole, sliced ​​or chopped fruit. Some fruits CANNOT be mixed for the production of EXTRA jam; these are: apples, pears, clinging stone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes. The quantity of pulp / puree used for the EXTRA jam must be:
   1. ≥ 35% in redcurrant, rowan, sea buckthorn, blackcurrant, rosehip and quince jam
   2. ≥ 25% in ginger jam
   3. ≥ 23% for the cashew apple jam
   4. ≥ 68% for passionfruit jam.
3. Definition of gelatin: gelled mixture obtained from the processing of: sugars, juice and aqueous extracts of one or more species of fruit (with a quantity of juice or aqueous extracts similar to that of jam).
4. Definition of EXTRA gelatin: gelatine is a gelled mixture obtained from the processing of: sugars, juice, aqueous extracts of one or more species of fruit (with a quantity of juice or aqueous extracts similar to that of EXTRA jam); some fruits CANNOT be mixed with others for the production of EXTRA gelatine; these are apples, pears, clinging stone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.
5. Definition of jam: the jam is a gelled mixture obtained from the processing of: pulp, puree, juice, aqueous extracts and citrus peel, with a quantity of fruit ≥20% of which a portion ≥7.5% must come from the endocarp of the fruit.
6. Definition of jelly jam: jelly jam is a product free of INSOLUBLE substances, except for small quantities of finely chopped citrus peel.
7. Definition of chestnut cream: chestnut cream is a gelled mixture obtained by processing water, sugar and chestnut puree ≥38%.

Definition of raw materials for jam and marmalade

1. Fruit: the fruit for the production of marmalade and jam must possess some specific requirements such as: freshness, healthiness, absence of alterations or modifications in the composition, state of optimal ripeness, cleaning, husking and trimming. Ginger roots can be preserved or fresh.
2. Fruit pulp: edible part of the whole fruit, without seeds and peel, cut into pieces or crushed (sieved for berries).
3. Fruit puree: edible part of the whole fruit, without seeds and peel, and reduced to a puree.
4. Aqueous fruit extracts: water and soluble fruit components.
5. Citrus peel: peel without endocarp (or white-bitter portion)
6. Sugars: fructose syrup, granular beet, granular cane, brown sugar and granular fructose.
   

Other ingredients allowed for jam and marmalade

Still on the basis of what is mentioned in the above legislation, jam or jam are foods produced with: fruit, sugar (sucrose or fructose), thickening / gelling additives (pectins, alginates, carrageenans, agar-agar, seed flour carob, xanthan gum, etc.), acidity regulators (citric acid, tartaric acid, lactic acid and phosphoric acid), preservative additives, antioxidant additives, coloring additives and stabilizing additives. For a detailed overview of the list of thickening food additives permitted in the production of marmalade and marmalade, it is necessary to consult the Ministerial Decree No. 209 of 27 February 1996.

Optional ingredients and permitted treatments for marmalade and marmalade

According to the "annex IV of Legislative Decree 20 February 2004 n ° 50, marmalade and marmalade may contain other optional ingredients; among these the main ones are: honey, alcohol, fruit juices, citrus juices, essential oils etc .; are regulated on the basis of the type of jam or marmalade in question.
Based on what is mentioned in the "annex III of the same decree, there are some treatments that the raw materials from jam and jam can undergo during the manufacturing process. These include:

1. Freddo: refrigeration (to preserve fruit from the production period to the processing period)
2. Heat:
   1. there sunburn: which has the function of inactivating the enzymes of fruit
   2. there pasteurization: which has the function of destroying the greatest possible quantity of microorganisms, minimizing vitamin losses
3. Reduction of food water:
   1. there freeze-drying (conservative method of fruit, said cryodrying)
   2. there concentration (conservative method of fruit, for cryoconcentration And concentration in heat)
4. Addition of antioxidants and antimicrobials (NOT allowed for EXTRA jams, it is mainly based on sulfur dioxide [E220] and its salts [E221- E222- E223- E224- E226- E227]); in this regard, the Decree of the Minister of Health February 27, 1996, n ° 209 specifies that the relative concentrations in marmalade and jam must NOT exceed the safety limits imposed on the finished product. Sulfur dioxide and its salts are FORBIDDEN in the production of EXTRA jam
5. The preservation of citrus peels can be done by means of brine.

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