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    CXS 223e

    Uploaded by

    Muhammad Saleem
    This document provides standards for the product known as kimchi. It defines kimchi as a fermented product made primarily from Chinese cabbage along with seasoning including red pepper powder, garlic, ginger and radish. It specifies allowable ingredients, quality criteria such as color, taste and texture, labeling requirements, and contaminant limits. Standards are set for composition, food additives, hygiene practices, net weight, and methods of analysis.

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    CXS 223e

    Uploaded by

    Muhammad Saleem
    14 views3 pages
    This document provides standards for the product known as kimchi. It defines kimchi as a fermented product made primarily from Chinese cabbage along with seasoning including red pepper powder, garlic, ginger and radish. It specifies allowable ingredients, quality criteria such as color, taste and texture, labeling requirements, and contaminant limits. Standards are set for composition, food additives, hygiene practices, net weight, and methods of analysis.

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    CXS_223e

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    This document provides standards for the product known as kimchi. It defines kimchi as a fermented product made primarily from Chinese cabbage along with seasoning including red pepper powder, garlic, ginger and radish. It specifies allowable ingredients, quality criteria such as color, taste and texture, labeling requirements, and contaminant limits. Standards are set for composition, food additives, hygiene practices, net weight, and methods of analysis.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    14 views3 pages

    CXS 223e

    Uploaded by

    Muhammad Saleem
    This document provides standards for the product known as kimchi. It defines kimchi as a fermented product made primarily from Chinese cabbage along with seasoning including red pepper powder, garlic, ginger and radish. It specifies allowable ingredients, quality criteria such as color, taste and texture, labeling requirements, and contaminant limits. Standards are set for composition, food additives, hygiene practices, net weight, and methods of analysis.

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    of 3

    CODEX STAN 223

    Page 1 of 3

    CODEX STANDARD FOR KIMCHI (CODEX STAN 223-2001) 1 SCOPE

    This Standard applies to the product known as kimchi, as defined in Section 2 below, which is prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation. 2 2.1 DESCRIPTION PRODUCT DEFINITION Kimchi is the product: (a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts; processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.

    (b)

    (c) 2.2

    STYLES The product should be presented in one of the following styles: (a) (b) (c) (d) Whole - whole Chinese cabbage; Halves - Chinese cabbages divided lengthwise into halves; Quarters - Chinese cabbages divided lengthwise into quarters; and Slices or Chips - Chinese cabbage leaves cut into pieces of 1~6 cm in length and width.

    3 3.1

    ESSENTIAL COMPOSITION AND QUALITY FACTORS COMPOSITION

    3.1.1 Basic Ingredients (a) (b) Chinese cabbages and the seasoning mixture as described in Section 2; salt (sodium chloride).

    3.1.2 Other Permitted Ingredients (a) (b) (c) (d) (e) (f) (g) (h) fruits; glutinous rice paste; nuts; salted and fermented seafood; sesame seeds; sugars (carbohydrate sweeteners); vegetables other than those described in Section 2; wheat flour paste.

    CODEX STAN 223

    Page 2 of 3

    3.1.3 Other Composition (a) (b) (c) 3.2 Mineral impurities Salt (sodium chloride) content Total acidity (as lactic acid) not more than 0.03% m/m 1.0 ~ 4.0% m/m not more than 1.0% m/m

    QUALITY CRITERIA

    Kimchi shall have normal colour, flavour and odour and shall possess a texture characteristic of the product. 3.2.1 Other Quality Criteria (a) (b) (c) 4 4.1 Colour - The product should have red colour originating from red pepper. Taste - The product should have hot and salty taste. It may also have sour taste. Texture - The product should be reasonably firm, crisp, and chewy.

    FOOD ADDITIVES ACIDITY REGULATORS Name of the Food Additive Acetic acid Lactic acid Citric acid FLAVOUR ENHANCERS Name of the Food Additive Monosodium L-glutamate Disodium 5'-guanylate Disodium 5'-inosinate FLAVOURINGS Limited by GMP Limited by GMP Maximum Level Limited by GMP Maximum Level

    INS No. 269 270 330 4.2

    INS No. 621 627 631 4.3

    Natural flavours and nature identical flavours. 4.4 TEXTURIZERS Name of the Food Additive Sorbitol THICKENING AND STABILIZING AGENTS Name of the Food Additive Carrageenan (including furcellaran) Xanthan gum

    INS No. 420 4.5

    Maximum Level Limited by GMP

    INS No. 407 415

    Maximum Level Limited by GMP

    CODEX STAN 223

    Page 3 of 3

    5 5.1

    CONTAMINANTS 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, Rev. 4-2003) 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 7.1 WEIGHTS AND MEASURES FILL OF CONTAINER

    7.1.1 Minimum Drained Weight The drained weight of the final product, as a percentage of the indicated weight, should be not less than 80% by weight, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled. The drained weight of the final product as a percentage by the indicated weight shall not be less than 80% by weight. 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, Rev. 1-1991). In addition, the following specific provisions apply: 8.1 NAME OF THE PRODUCT

    The name of the product shall be Kimchi. The style should be included in close proximity to the name of the product. 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 Codex Alimentarius Volume 13.

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