The annex to this Standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A(I)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This Standard applies to packaged aqueous coconut milk and coconut cream products as defined in Section 2 of this Standard. This Standard does not cover sweetened and/or flavoured coconut beverages.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Coconut milks and coconut creams are the products prepared using a significant amount of separated, whole, disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm (Cocos nucifera L.) and expelled, where most filterable fibres and residues are excluded, with or without coconut water, and/or with additional water.
2.1.1 Coconut Cream
Coconut cream is the emulsion extracted from matured endosperm (kernel) of the coconut fruit with or without any addition of coconut water/water and complies with the requirements in Section 3 of this Standard.
2.1.2 Coconut Milk
Coconut milk is the dilute emulsion of comminuted coconut endosperm (kernel) in water with the soluble and the suspended solids homogeneously distributed and complies with the requirements in Section 3 of this Standard.
2.1.3 Coconut Cream Concentrate
Coconut cream concentrate is the product obtained after the removal of water from coconut cream and complies with the requirements in Section 3 of this Standard.
2.1.4 Concentrated Coconut Cream
Concentrated coconut cream is the product obtained after further removal of water from coconut cream concentrate and complies with the requirements in Section 3 of this Standard.
2.1.5 Light Coconut Milk
Light coconut milk shall be the product obtained from either the bottom portion of centrifuged coconut milk or by further dilution of coconut milk and complies with the requirements in Section 3 of this Standard.
2.1.6 Skim Coconut Milk
Skim coconut milk is the product obtained from either the bottom portion of centrifuged light coconut milk or by further dilution of light coconut milk and complies with the requirements in Section 3 of this Standard.
2.2 PROCESS DEFINITION
Coconut milks and coconut creams shall be treated with heat pasteurization, sterilization or ultrahigh temperature (UHT) process.
3. ESSENTIAL COMPOSITION AND QUALITY FACTOR
3.1 BASIC INGREDIENTS
- Endosperm (kernel) of coconut palm (Cocos nucifera L.)3.2 PERMITTED INGREDIENTS
- Coconut water
- Water
- Sodium caseinate3.3 COMPOSITION
Product |
Total Solids |
Non-fat Solids |
Fat |
Moisture |
pH |
min. max. |
min. |
|
max. |
min. |
|
Skim Coconut Milk |
5 max. |
- |
3.75 max. |
95.0 |
5.9 |
Light Coconut Milk |
6.6 - 12.6 |
1.6 |
5.0 min. |
93.4 |
5.9 |
Coconut Milk |
12.7 - 25.3 |
2.7 |
10.0 min. |
87.3 |
5.9 |
Coconut Cream |
25.4 - 37.3 |
5.4 |
20.0 min. |
74.6 |
5.9 |
Coconut Cream Concentrate |
37.4 - 46.1 |
8.4 |
29.0 min. |
62.6 |
5.9 |
Concentrated Coconut Cream |
46.2 min. |
11.2 |
35.0 min. |
53.8 |
5.9 |
Coconut milks and coconut creams shall have normal flavour, odour and colour, characteristic of the products.
4. FOOD ADDITIVES
[INS |
Food Additives |
Maximum Level |
Note |
Emulsifiers |
|||
432 |
polyoxyethylene (20) sorbitan monolaurate |
|
|
433 |
polyoxyethylene (20) sorbitan monooleate |
|
|
434 |
polyoxyethylene (20) sorbitan monopalmitate |
1000 mg/kg |
|
435 |
polyoxyethylene (20) sorbitan monostearate |
|
|
436 |
polyoxyethylene (20) sorbitan tristearate |
|
|
473 |
sucrose esters of fatty acid |
1500 mg/kg |
|
Thickeners/Stabilizers |
|||
412 |
guar gum |
Limited by GMP |
|
415 |
xanthan gum |
Limited by GMP |
|
466 |
sodium carboxymethyl cellulose |
Limited by GMP |
|
Preservative |
|||
211 |
sodium benzoate |
1000 mg/kg |
only for pasteurized coconut milk |
Bleaching agents |
|||
223 |
sodium metabisulphite |
30 mg/kg |
|
224 |
potassium metabisulphite |
30 mg/kg |
] |
The products covered by the provision of this Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these products.
6. HYGIENE
6.1 It is recommended that the products 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. 3-1997), Recommended International code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods (CAC/RCP 40-1993), Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979, Rev.2-1993).
6.2 The products 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. WEIGHTS AND MEASURES
7.1 MINIMUM FILL
The hermetically sealed container shall be well filled with the products, and it shall occupy not less than ninety percent (90% v/v) of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20ºC which the sealed container will hold when completely filled.
7.2 CLASSIFICATION OF DEFECTIVE
A container that fails to meet the required minimum fill of 90% (v/v) of capacity of section 7.1.
8. LABELLING
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 3 1999), the following specific provisions apply:
8.1 THE NAME OF THE FOOD
The name of the product shall be: |
|
|
|
Skim coconut milk |
|
|
Light coconut milk |
|
|
Coconut milk |
according to the product definitions and |
|
Coconut cream |
composition in Sections 2 and 3 |
|
Coconut cream concentrate |
|
|
Concentrated coconut cream |
|
8.2.1. The process or processes used in preparing the product may be declared where these affect the properties, quality or shelf life of the products, e.g. disintegrated, macerated comminuted, ground, etc.
8.2.2 All coconut milk and coconut cream which undergo thermal process shall, have a declaration of the preservation or sterilizing treatment, (heat treatment or other sterilizing process) e.g. pasteurized, sterilized, High Temperature Short Time (HTST) process or Ultra High Temperature (UHT) process.
9. METHODS OF SAMPLING AND ANALYSIS
9.1 SAMPLING
According to Codex General Guidelines on Sampling[40].
9.2 DETERMINATION OF TOTAL SOLIDS
According to AOAC 925.23A (IDF-ISO-AOAC Method).
9.3 DETERMINATION OF TOTAL FAT
According to AOAC 945.48G (Röse-Gottlieb Method)
9.4 DETERMINATION OF NON-FAT SOLIDS
Determine by difference of total fat from total solids
9.5 DETERMINATION OF MOISTURE
Determine by difference of total solids from a numerical value of 100.
Annex
This text is intended for voluntary application by commercial partners and not for application by governments
1. ADDITIONAL COMPOSITION
Product |
Total Solids (% m/m) |
Non-fat Solids (% m/m) |
Fat (%m/m) |
|
min-max |
min |
|
||
Coconut milk |
||||
|
- coconut milk grade C |
12.7 - 15.9 |
2.7 |
10 min |
|
- coconut milk grade B |
16.0 - 21.7 |
3.0 |
13 min |
|
- coconut milk grade A |
21.8 - 25.3 |
4.8 |
17 min |
Coconut milk may be labelled as coconut milk grade A, coconut milk grade B or coconut milk grade C according to the composition specified in Section 1 of this annex.