General Standard for Food Additives - CODEX Alimentarius
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General Standard for Food Additives - CODEX Alimentarius

General Standard for Food Additives - CODEX Alimentarius General Standard for Food Additives - CODEX Alimentarius

codexalimentarius.net
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CODEX STAN 192-1995 Page 46 of 287 14.2.5 Mead: 86 Alcoholic liquor made from fermented honey, malt and spices, or just of honey. Includes honey wine. 14.2.6 Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e.g., corn, barley, rye, wheat), tubers (e.g., potato), fruit (e.g., grapes, berries) or sugar cane that contain greater than 15% alcohol. Examples include: aperitifs, brandy (distilled wine), cordials, liqueurs (including emulsified liqueurs), bagaceira belha (grappa from Portugal; bagaceira is a drink distilled from bagaço (pressed skins, seeds and stalks of the grapes)), eau de vie (a brandy), gin, grappa (Italian brandy distilled from the residues of pressed wine), marc (brandy distilled from grape or apple residue), korn (grain spirit (schnapps) of Germany, usually derived from rye (Roggen), sometimes from wheat (Weizen) or both (Getreide); also labelled as Kornbrantt or 89 Kornbranttwein) , mistela (also mistelle (France) and jeropico (South Africa); unfermented grape juice fortified with grape alcohol), ouzo (Greek spirit drink flavoured with aniseed), rum, tsikoudia (grape marc spirit from Crete), tsipouro (grape marc spirit from certain regions in Greece), wienbrand (style of grape 89 brandy devised by Hugo Asbach, Rudesheim, Germany; literally, “burnt wine”) , cachaça (Brazilian liquor 90 86,91,92 made from fermented distilled sugar cane juice) , tequila, whiskey, and vodka. 14.2.7 Aromatized alcoholic beverages (e.g., beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products. Although most of these products contain less than 15% alcohol, some traditional non-standardized aromatized products may contain up to 24% alcohol. Examples include aromatized wine, cider and perry; aperitif wines; americano; batidas (drinks made from 90 cachaça, fruit juice or coconut milk and, optionally, sweetened condensed milk) ; bitter soda and bitter vino; clarea (also claré or clary; a mixture of honey, white wine and spices; it is closely related to hippocras, which is made with red wine); jurubeba alcoholic drinks (beverage alcohol product made from the Solanum paniculatum plant indigenous to the north of Brazil and other parts of South America); negus (sangria; a hot drink made with port wine, sugar, lemon and spice); sod, saft, and sodet; vermouth; zurra (in Southern Spain, a sangria made with peaches or nectarines; also the Spanish term for a spiced wine made of cold or warm wine, sugar, lemon, oranges or spices); amazake (a sweet low-alcoholic beverages (

CODEX STAN 192-1995 Page 47 of 287 snacks (e.g., “trail mixes”) are classified here. Chocolate-covered nuts are classified in 05.1.4, and nuts covered in imitation chocolate are included in 05.1.5. 15.3 Snacks - fish based: This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be consumed as a snack is assigned to food category 09.2.5, and dried meat snacks (e.g., beef jerky, pemmican) are assigned to food category 08.3.1.2. 16.0 Prepared foods: These foods are not included in the other food categories (01-15) and should be considered on a case-by-case basis. Prepared foods are mixtures of multiple components (e.g., meat, sauce, grain, cheese, vegetables); the components are included in other food categories. Prepared foods require minimal preparation by the consumer (e.g., heating, thawing, rehydrating). Provisions for additives will be listed in this food category in the GSFA only if the additive is needed: (i) solely to have a technological function in the prepared food as sold to the consumer; or (ii) at a use level that has an intentional technological function in the prepared food that exceeds the use level that can be accounted for by carry-over from the individual components.

<strong>CODEX</strong> STAN 192-1995 Page 47 of 287<br />

snacks (e.g., “trail mixes”) are classified here. Chocolate-covered nuts are classified in 05.1.4, and nuts<br />

covered in imitation chocolate are included in 05.1.5.<br />

15.3 Snacks - fish based:<br />

This describes savoury crackers with fish, fish products or fish flavouring. Dried fish per se that may be<br />

consumed as a snack is assigned to food category 09.2.5, and dried meat snacks (e.g., beef jerky, pemmican)<br />

are assigned to food category 08.3.1.2.<br />

16.0 Prepared foods:<br />

These foods are not included in the other food categories (01-15) and should be considered on a case-by-case<br />

basis. Prepared foods are mixtures of multiple components (e.g., meat, sauce, grain, cheese, vegetables); the<br />

components are included in other food categories. Prepared foods require minimal preparation by the<br />

consumer (e.g., heating, thawing, rehydrating). Provisions <strong>for</strong> additives will be listed in this food category in<br />

the GSFA only if the additive is needed: (i) solely to have a technological function in the prepared food as<br />

sold to the consumer; or (ii) at a use level that has an intentional technological function in the prepared food<br />

that exceeds the use level that can be accounted <strong>for</strong> by carry-over from the individual components.

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