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هينه التقييس لدول مجلس التعاون لدول الخليج العربيه
GCC STANDARDIZATION ORGANIZATION (GSO)
مشروع مواصفه اولي
Draft of Standard DS
TC05 اعداد اللجنه الخليجه رقم
Prepared by GSO Technical Committee No. TC05
GSO 05 DS CAC 115: 2019
الخيار المخل
PICKLED CUCUMBERS (CUCUMBER PICKLES)
I.C.S: 67.120.10
This document is a draft GSO Standard circulated for comments. It is therefore subject to alteration and modification and may not be referred to as a GSO Standard until approved by GSO.
هذه الوثيقه مشروع لمواصفه قياسيه خليجيه تم توزيعها لابداء الراي والملحوظات بشانها، لذلك فانها عرضه للتغيير والتبديل، ولا يجوز الرجوع اليها كمواصفه قياسيه خليجيه الا بعد اعتمادها من الهينه.
تقدم
هينه التقييس لدول مجلس التعاون لدول الخليج العربيه هييه اقليميه تضم في عضويتها اجهزه
التقيس الوطنيه في الدول الاعضاء، ومن مهم المهنه اعداد المواصفات القياسيه واللوايح الفنيه
الخليجيه بواسطه لجان فنيه متخصصه.
قرر (المجلس الفني ل/مجلس اداره) هييه التقييس لدول مجلس التعاون لدول الخليج العربيه في اجتماعه رقم (الذي عقد بتاريخ / ه، الموافق / م اعتماد تحديث (اللايحه الفنيه) الخليجيه / GSO 1815) الخيار المخلل (بالغه (الانجليزيه) التي تم دراستها وتبنيها عن (هييه الدستور الغذايي الدوليه (الكودكس)) (CDC 115) (دون) ادخال تعديلات فنيه عليه ضمن برنامج عمل (اللايحه الفنيه الخليجيه لمواصفات المنتجات الغذاييه والزراعيه) (اللايحه FTO5) (اللايحه الفنيه الخليجيه لمواصفات المنتجات الغذاييه والزراعيه) (اللايحه الفنيه الخليجيه لمواصفات المنتجات الغذاييه والزراعيه) (اللايحه الفنيه الخلياجيه لمواصفات المنتجات الغذاييه والزراعيه) (اللايحه الفنيه الخليجيه لمواصفات المنتجات الغذاييه و
علي ان تلاي (اللانحه الفنيه) رقم (GSO 1815:2007) وتحل محلها.
CODEX ALIMENTARIUS
INTERNATIONAL FOOD STANDARDS
FAO
FLEA
Food and Agriculture Organization of the United Nations
[Non-Text]
World Health Organization
E-mail: codex@fao.org - www.codexalimentarius.org
STANDARD FOR PICKLED CUCUMBERS (CUCUMBER PICKLES)
CXS 115-1981
Adopted in 1981. Amended in 2017.
CXS 115-1981
2
1. SCOPE
This standard applies to Pickled Cucumbers (in some countries Cucumber Pickles) intended for direct consumption which are:
(a) prepared with cucumbers as the predominant ingredient;
(b) prepared from desalted cured cucumbers, fermented naturally or by controlled fermentation, or from fresh cucumbers which are acidulated;
(c) preserved through natural or control fermentation or added acidulants and may be further preserved by pasteurization with heat, by other physical means or by chemical preservatives.
In some countries, the word “cucumbers” is associated with large size fruit whereas the word “gherkin” (in French “cornichons”) refers to small fruit. Irrespective of customary national trade practice these products are included in this standard.
This standard does not cover finely chopped products called relish.
2. DESCRIPTION
2.1 Product Definition
Picked cucumbers is the product:
(a) prepared from clean, sound cucumbers of cultivars conforming to the characteristics of Cucumis sativus L.;
(b) such cucumbers may or may not be peeled and may or may not have seeds removed;
(c) packed with or without a suitable liquid packing medium and seasoning ingredients appropriate to the product;
(d) is preserved in an appropriate manner before or after the container is closed - such preservation to include acidulation to a pH of 4.6 or less either by natural or controlled fermentation or addition of a vinegar or an edible acid, and may also include heat pasteurization, refrigeration or a chemical preservative.
2.2 Types and Kinds of Pack
2.2.1 Fresh pack type
Prepared from fresh, uncured and unfermented cucumbers.
2.2.2 Cured type
Prepared from cucumbers which have been cured in salt brine or in other suitable curing solution with or without natural or controlled fermentation. Such salt stock may be sufficiently desalted, if necessary, during preparation for processing.
2.2.3 Sub-types
Analytical characteristics of the sub-type are determined on the packing medium after equalization.
CXS 115-1981
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<table><tr><td>Sub-type</td><td>Characterizing flavour</td><td>Prepared from ____ Type</td></tr><tr><td>(a) Dill</td><td>Dill herb and/or oil of dill</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(b) “____” (Name of herb)</td><td>Herb and oils thereof other than dill herb and/or oil of dill</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(c) Sour</td><td>Pronounced sour</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(d) Sweet-sour</td><td>Moderately sweet-sour</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(e) Sweet</td><td>Pronounced sweet</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(f) Mustard</td><td>Mustard sauce, mustard seed and/or oil of mustard</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(g) Salt sour</td><td>Pronounced salty</td><td>Fresh-pack Type</td></tr><tr><td>(h) Mild</td><td>Neither sweet nor sour</td><td>Fresh-pack or Cured Types</td></tr><tr><td>(i) Hot</td><td>Pronounced pepper</td><td>Fresh-pack or Cured Types</td></tr></table>
<table><tr><td>Sub-type</td><td>Total Acidity(as acetic acid)</td><td>Salt (NaC1)</td><td>Salt free soluble solids</td></tr><tr><td>(a) Dill</td><td>0.4% to 2.0%</td><td>1.0% to 4.5%</td><td>-</td></tr><tr><td>(b) “____” (Name of herb)</td><td>0.4% to 2.0%</td><td>1.0% to 4.5%</td><td>-</td></tr><tr><td>(c) Sour</td><td>0.7% to 3.5%</td><td>1.0% to 5.0%</td><td>-</td></tr><tr><td>(d) Sweet-Sour</td><td>0.5% to 2.0%</td><td>0.5% to 3.0%</td><td>1.5% to less than 14%</td></tr><tr><td>(e) Sweet</td><td>0.5% to 2.5%</td><td>0.5% to 3.0%</td><td>14.0% minimum</td></tr><tr><td>(f) Mustard</td><td>0.5% to 3.0%</td><td>1.0% to 3.0%</td><td>-</td></tr><tr><td>(g) Salt sour</td><td>0.5% to 3.5%</td><td>5.0% to 10%</td><td>-</td></tr><tr><td>(h) Mild</td><td>0.4% to 0.7%</td><td>1.0% to 3.5%</td><td>-</td></tr><tr><td>(i) Hot</td><td>0.5% to 3.0%</td><td>1.0% to 3.0%</td><td>-</td></tr></table>
2.3 Styles
The product shall be presented in one of the following styles:
(a) Whole - Cucumbers with a maximum diameter of 54 mm. In containers larger than 4 litres the cucumbers may have a maximum diameter of 65 mm. Whole cucumbers of this style may be designated as “gherkin” when they are not larger than 27 mm in diameter.
(b) Whole curved - Whole cucumbers with a maximum diameter of 54 mm and curved at least 35°.
(c) Halves - Cucumbers divided lengthwise into halves.
(d) Finger cut, Sliced lengthwise of Spears - Cucumbers cut lengthwise into sections of approximately equal size.
(e) Ring cut or Chunks - Cucumbers cut at right angles to the longitudinal axis having a thickness from 10 to 40 mm and a maximum diameter of 54 mm.
(f) Slices or Cross cuts or Chips - Cucumbers cut at right angles to the longitudinal axis having a thickness of not more than 10 mm and a maximum diameter of 54 mm.
(g) Strips (“Asier”) - Large cucumbers, peeled, divided lengthwise. The prepared halves are cut at right angle to the longitudinal direction into strips of approximately 10 mm width.
CXS 115-1981
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2.4 Other Styles
Any other presentation of the product shall be permitted provided that the product:
(a) is sufficiently distinctive from other forms of presentation laid down in this standard;
(b) meets all relevant requirements of this standard, including requirements relating to limitations on defects, drained weight, and any other requirements in this standard which are applicable to that style in the standard which most closely resembles the style or styles intended to be provided for under this provision;
(c) is adequately described on the label to avoid confusing or misleading the consumer.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Permitted Ingredients
Cucumbers as specified in Sections 1 and 2
Water
Vinegar
Salt (Sodium chloride)
Vegetable Oils
Nutritive carbohydrate sweeteners
Paprika
Herbs
Spices
Condiments
Vegetables } shall not exceed 5% of the total weight of the product, except for the sub-type “mustard”, which may contain not more than 30%.
3.2 Quality Criteria
3.2.1 Colour
The cucumbers shall have normal colour characteristics typical of the variety, type of pack and style.
3.2.2 Texture
The cucumbers shall be reasonably firm, crisp and practically free from shrivelled, soft and flabby units and reasonably free from very large seeds.
3.2.3 Flavour
The cucumbers shall have a good flavour typical of the type of pack and in consideration of any characterizing flavouring or special ingredients used.
3.2.4 Size Uniformity
(a) Whole style: Spears or Sliced lengthwise
80% or more, by count, of the cucumbers shall meet the following requirements:
Length - the length of the longest unit shall not exceed that of the shortest unit by more than 50%.
Diameter - the diameter of the largest unit shall not exceed that of the smallest unit by more than 50%.
These requirements do not apply to cucumbers packed in containers of over 4 litres.
CXS 115-1981
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(b) Ring cut; Slices; Cross cuts
80% or more by weight of units having the most uniform size meet the following requirement for individual containers or sample units.
Diameter - the diameter of the largest unit shall not exceed that of the smallest unit by more than 50%.
3.2.5 Definition of Defects
(a) Curved Cucumbers - means whole cucumbers that are curved at an angle of \( 35^{\circ} \) when measured as illustrated in Annex I.
(b) Misshaped Cucumbers - means whole cucumbers, nubbins, and other deformed cucumbers as illustrated in Annex I.
(c) Blemished - means affected to a degree that materially detracts from appearance and edibility by discolouration, scars, scratches, skin breaks or other similar imperfections.
(d) Mechanical damage - means crushed or broken units.
(e) Stem - means any stalk longer than 15 mm.
(f) Poor texture - excessively shrivelled, very soft or flabby or units with very large seeds.
(g) Off colour - units that vary markedly from the colour typical of the variety and type of pack.
(h) Hollow centres - whole cucumbers in which the internal cavity is large or Ring cuts and Slices in which a substantial portion of the centre is missing.
(i) Grit, sand or silt - means any mineral impurities, whether in the liquid packing medium or imbedded in the skin or flesh of the cucumbers that affect the edibility.
3.2.6 Allowances for Defects
Whole; Whole curved: Halves: Finger Cut or Spears
Standard sample unit - 20 whole cucumbers: or 40 halves, finger cut or spears.
<table><tr><td rowspan="2">Defect</td><td colspan="2">Maximum Limit (No. of Units)</td></tr><tr><td>Whole curved whole</td><td>Halves Finger cut or Spears</td></tr><tr><td>(a) Curved (except curved style)</td><td>3</td><td>2</td></tr><tr><td>(b) Misshapen</td><td>2</td><td>1</td></tr><tr><td>(c) Blemished</td><td>3</td><td>3</td></tr><tr><td>(d) Mechanical damage</td><td>2</td><td>3</td></tr><tr><td>(e) Stem</td><td>3</td><td>2</td></tr><tr><td>(f) Poor texture</td><td>1</td><td>3</td></tr><tr><td>(g) Off colour</td><td>1</td><td>2</td></tr><tr><td>(h) Hollow centre</td><td>1</td><td>-</td></tr><tr><td>Maximum allowable total</td><td>—</td><td>—</td></tr><tr><td>(a) through (h)</td><td>7</td><td>11</td></tr></table>
CXS 115-1981
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Ring cuts; Slices; Strips
Standard Sample unit - 300 g drained pickles.
<table><tr><td>Defect</td><td>Maximum Limit in g</td></tr><tr><td>(a) Blemished</td><td>15</td></tr><tr><td>(b) Mechanical damage</td><td>30</td></tr><tr><td>(c) Poor texture</td><td>10</td></tr><tr><td>(d) Off colour</td><td>10</td></tr><tr><td>(e) Hollow centre</td><td>30</td></tr><tr><td>(f) Stems</td><td>2 each</td></tr><tr><td>Maximum allowable total</td><td></td></tr><tr><td>(a) through (e)</td><td>75 g</td></tr></table>
3.2.7 Mineral Impurities
All styles and types, except for cucumbers that are peeled not more than 0.08% m/m.
3.3 Classification of "Defectives"
A container that fails to meet the applicable quality requirements as set out in Section 3.2 shall be considered a defective.
3.4 Acceptance
A lot will be considered as meeting requirements for Quality Criteria when the number of “defectives” as defined in Section 3.3 does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5, (see relevant Codex texts on methods of analysis and sampling).
4. FOOD ADDITIVES
Maximum Level
4.1 Solubilizing and dispersing agents
<table><tr><td>Polysorbate 80 (polyoxyethylene 20 sorbitan)</td><td>}</td></tr><tr><td>monooleate)</td><td>}</td></tr><tr><td>Xanthan gum</td><td>}</td></tr><tr><td>Gum Arabic</td><td>}</td></tr><tr><td>Alginate (Ca, NH4, Na, K)</td><td>}</td></tr><tr><td>Propylene glycol alginate</td><td>}</td></tr><tr><td>Carrageenan</td><td>}</td></tr></table>
4.2 Firming Agents
Calcium chloride, lactate and gluconate
} 250 mg/kg singly or in
} combination
4.3 Preservatives
Sulphur dioxide (as a carry over from raw product) 50 mg/kg
Benzoic acid and its sodium and potassium salts } 1000 mg/kg singly or in
Potassium sorbate } combination
4.4 Colouring matters
Riboflavin
Fast Green FCF
Chlorophyll copper complex}
Tartrazine
Annatto extract
Turmeric
Sunset Yellow FCF
beta-Carotene
Oleoresin of paprika
Brilliant Blue FCF
Caramel, plain
Caramel (ammonium sulphite treated)
CXS 115-1981
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4.5 Thickening agents (in mustard type only)
<table><tr><td>Guar gum</td><td>}</td></tr><tr><td>Gum Arabic</td><td>}</td></tr><tr><td>Carobbean (Locust bean) gum</td><td>}</td></tr></table>
4.6 Acidifiers
<table><tr><td>Acetic acid</td><td>}</td></tr><tr><td>Lactic acid</td><td>}</td></tr><tr><td>Malic acid</td><td>}</td></tr><tr><td>Citric acid</td><td>}</td></tr></table>
4.7 Flavourings
<table><tr><td>Natural and synthetic flavourings</td><td>}</td><td>Limited by GMP</td></tr></table>
5. CONTAMINANTS
<table><tr><td>Tin (Sn)</td><td>250 mg/kg, calculated as Sn</td></tr><tr><td>Lead (Pb)</td><td>1 mg/kg</td></tr></table>
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 General Principles of Food Hygiene (CXC 1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
6.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the product:
- shall be free from microorganisms in amounts which may represent a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health.
7. WEIGHTS AND MEASURES
7.1 Fill of Container
7.1.1 Minimum Fill (Pickles plus Packing Medium)
The containers shall be well filled with cucumbers and the product (including packing medium) shall 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 \( 20^{\circ} \) C which the sealed container will hold when the completely filled.
7.1.2 Minimum volume fill for whole and whole curved styles
The cucumber ingredient shall occupy not less than 55% for cured type and 53% for fresh-pack type of the total capacity (volume) of the container.
7.1.3 Minimum volume fill for all styles except whole
The vegetable and fruit ingredient in styles other than whole shall occupy:
(a) not less than 55% in the case of fresh pack; and
(b) not less than 57% in the case of cured, of the total capacity (volume) of the container.
7.2 Acceptance
The requirements for fill of container (as specified in Section 7.1) shall be deemed to be complied with when the average from all containers is not less than the minimum required, provided that there is no unreasonable shortage in individual containers.
CXS 115-1981
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8. LABELLING
In addition to the requirements of the General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), the following specific provisions apply:
8.1 Name of the Food
8.1.1 The name of the product is: “Pickled Cucumbers”, “Cucumber Pickles”, “Pickles” or “Gherkins”.
8.1.2 The following shall be included in close proximity to the name of the product:
(a) the type of pack, e.g. “Fresh pack” or “Cured pack”;
(b) the style of pack and the sub-type, including the name of the herb in relation to sub-type in section 2.2.3 (b);
(c) the sub-type “dill” which may be declared “Natural dill” or “genuine dill” when the cucumbers are fermented naturally in a low salt concentration brine;
(d) in whole style, the approximate count range in containers larger than 4 litres.
8.1.3 If the product is produced in accordance with the other styles provision (sub-section 1.3), the label shall contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer.
9. METHODS OF ANALYSIS AND SAMPLING
For checking compliance with this Standard, the methods of analysis and sampling contained in the Recommended Methods of Analysis and Sampling (CODEX STAN 234-1999) relevant to the provisions in this standard shall be used.
CXS 115-1981
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ANNEX I
VISUAL AID ILLUSTRATING CURVED AND MISSHAPEN CUCUMBERS
(a) Curved cucumber. A curved cucumber is one that is curved at an angle of 35 degrees or more, when measured as illustrated.
(b) Misshapen cucumbers. Misshapen cucumbers include crooked, nubbins, and otherwise misshapen cucumbers. A nubbin cucumber is one that is not cylindrical in form, is short and stubby, or is not well developed. Nubbins and otherwise misshapen cucumbers are similar to the following illustrations: