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The Fruit Juices and Fruit Nectars (Scotland) Amendment Regulations 2011

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Regulation 2(5)

SCHEDULE

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Regulation 2 and Schedule 1

SCHEDULE 6MINIMUM BRIX LEVELS FOR FRUIT JUICES FROM CONCENTRATE

Column 1

Fruit’s Common Name

Column 2

Botanical Name

Column 3

Minimum degree Brix level for fruit juices from concentrate (i.e. for reconstituted fruit juice and reconstituted fruit purée)

Notes:

1.

If a juice from concentrate is manufactured from a fruit not mentioned in the above list, the minimum Brix level of the reconstituted juice shall be the Brix level of the juice as extracted from the fruit used to make the concentrate.

2.

For those products marked with an asterisk (*), which are produced as a juice, a minimum relative density is determined as such in relation to water at 20/20 °C.

3.

For those products marked with two asterisks (**), which are produced as a purée, only a minimum uncorrected Brix reading (without correction of acid) is determined.

4.

In respect of blackcurrant, guava, mango and passion fruit, the minimum degree Brix levels only apply to reconstituted fruit juice and reconstituted fruit purée produced in the EU.

Apple (*)Malus domestica Borkh.11.2
Apricot (**)Prunus armeniaca L.11.2
Banana (**)Musa sp.21.0
Blackcurrant (*)Ribes nigrum L.11.6
Grape (*)Vitis vinifera L. or hybrids thereof15.9
Vitis labrusca L. or hybrids thereof
Grapefruit (*)Citrus x paradise Macfad.10.0
Guava (**)Psidium guajava L.9.5
Lemon (*)Citrus limon (L.) Burm.f.8.0
Mandarin (*)Citrus reticulata Blanco11.2
Mango (**)Mangifera indica L.15.0
Orange (*)Citrus sinensis (L.) Osbeck11.2
Passion Fruit (*)Passiflora edulis Sims13.5
Peach (**)Prunus persica (L.) Batsch var. Persica10.0
Pear (**)Pyrus communis L.11.9
Pineapple (*)Ananas comosus (L.) Merr.12.8
Raspberry (*)Rubus idaeus L.7.0
Sour Cherry (*)Prunus cerasus L.13.5
Strawberry (*)Fragaria x ananassa Duch.7.0

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