The industry standard for canned cucumber needs revision to clarify the "salt reduction type" indicator
Recently, the industry standard "Canned Cucumber" has completed a draft for soliciting opinions, and has widely solicited opinions from relevant industry departments, associations, users, as well as production, sales, scientific research, testing and other units. The reporter learned that the standard is under the jurisdiction of the Canned Food Sub Technical Committee of the National Food Industry Standardization Technical Committee. This revision is the third important update since its first release in 1990, expanding the scope of application and product varieties, and changing technical requirements such as sensory requirements and physical and chemical indicators. According to market research results, the maximum value of sodium chloride content has been revised to 5.1%. In response to the reasonable dietary action proposed in the "Healthy China Action (2019-2030)", the sodium chloride content in products has been reduced, and the sodium chloride content in salt reducing products has been set at 2.5% to guide the development of low salt products.
Qiu Kai, Secretary General of the Canned Food Sub Technical Committee of the National Food Industry Standardization Technical Committee, introduced that this revision aims to adapt to market development and industry demand, improve product quality and international competitiveness, and is of great significance for promoting international trade, reducing trade barriers, improving the standard system in the canned food field, and the development of the entire industry.
Specifically, the draft for soliciting opinions will expand the scope of application of the standard to include canned foods made from cucumber as the main raw material, which have been pre treated, seasoned, acidified, with or without additives, and then processed into easy to open lid canned foods, excluding fermented cucumber products. At the same time, new terms and definitions such as "canned cucumber", "bent cucumber", "deformed cucumber", "defective cucumber", "mechanical damage", and "hollow" have been added to provide a clear basis for product quality grading.
Based on the actual situation of the domestic market and relevant standards of the Codex Alimentarius Commission (CAC), the draft for soliciting opinions divides cucumber cans into seven categories according to product form: whole cucumber cans, segmented cucumber cans, two-piece cucumber cans, finger shaped slice/long slice cucumber cans, sliced and cross sliced cucumber cans, cucumber strip cans and cucumber shred cans, and sets a unified code for each category of products to facilitate production, export management and market supervision. The code specified in this standard is mainly used for export products. Therefore, this revision changes the code requirement to a recommended clause, and enterprises can decide whether to label the code according to their own needs.
Qiu Kai introduced that a major highlight of this standard revision is to enhance sensory and physicochemical requirements, and promote quality upgrades. The draft for soliciting opinions adds indicators such as "uniform color" to the sensory requirements, quantifying the allowable proportion of various defects, such as bending and deformity of high-quality whole cucumber cans, which should not exceed 20% of the total number of defects, making the sensory requirements more clear and the standards more "user-friendly". In terms of physical and chemical indicators, the sodium chloride content is divided into two levels: "salt reducing type (≤ 2.5%)" and "other (≤ 5.1%)", and the total acid range is adjusted to 0.25% -4.15%, in response to the "Healthy China" strategy and guiding the development of low salt and low acid products.
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