1986R1764 — EN — 01.05.2004 — 004.001

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This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents

►B	▼M2 COMMISSION REGULATION (EEC) No 1764/86 of 27 May 1986 laying down minimum quality requirements for products processed from tomatoes under the production aid scheme ▼B (OJ L 153, 7.6.1986, p.1)

Amended by:

		Official Journal
		No	page	date
►M1	COMMISSION REGULATION (EEC) No 2318/89 of 28 July 1989	L 220	49	29.7.1989
►M2	COMMISSION REGULATION (EC) No 1593/98 of 23 July 1998	L 208	17	24.7.1998
►M3	COMMISSION REGULATION (EC) No 996/2001 of 22 May 2001	L 139	9	23.5.2001
►M4	COMMISSION REGULATION (EC) No 1132/2004 of 18 June 2004	L 219	3	19.6.2004

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▼B

▼M2

COMMISSION REGULATION (EEC) No 1764/86

of 27 May 1986

laying down minimum quality requirements for products processed from tomatoes under the production aid scheme

▼B

▼M3

Article 1

This Regulation lays down the minimum quality requirements that products processed from tomatoes as defined in Article 1(2) of Regulation (EC) No 449/2001 must meet.

▼B

Article 2

For the manufacture of the products referred to in Article 1 only fresh, red, healthy, ripe, sound and clean tomatoes (fruit of Lycopersicum esculentum P. Mill), suitable for processing, shall be used and, where applicable, only the varieties provided for in Article 1 (2) ►M2   of  ◄ ►M3  Regulation (EC) No 449/2001 ◄ .

▼M1

TITLE I

Requirements for peeled and unpeeled tomatoes

Article 3

For the purposes of this Title, ‘peeled tomatoes’ means:

‘unpeeled tomatoes’ means:

unpeeled preserved tomatoes, whole or non-whole, as defined in Article 1 of the abovementioned Regulation.

Article 4

1.  Only the following ingredients may be added to peeled or unpeeled tomatoes:

As additives in the manufacture of peeled or unpeeled tomatoes only citric acid (E 330) and calcium chloride (509) may be used.

2.  The quantity of added common salt must not exceed 3 % of the net weight and when calcium chloride is added, total calcium-ion content must not exceed 0,045 % in whole style and 0,080 % in non-whole style. When determining the quantity of added common salt, the natural content of chlorides shall be considered as equal to 2 % of the dry weight content.

3.  Added tomato juice and tomato concentrate shall meet the minimum requirements laid down in Title II.

Article 5

1.  Peeled and unpeeled tomatoes shall be free from flavours and odours foreign to the product and their colour shall be characteristic for the variety used, properly processed.

2.  Peeled tomatoes shall be virtually free from peel. The peel of unpeeled tomatoes shall be virtually intact. Whole peeled and unpeeled tomatoes shall also be virtually free from blemished units.

3.  The mould count of preserved tomatoes (the tomatoes and the covering liquid) shall not exceed 50 % positive fields and the pH level shall not exceed 4,5.

Article 6

1.  The products shall be considered as complying with Article 5 (2) when the following tolerances for defects are not exceeded:

The tolerances fixed are per 10 kg net weight.

2.  For the purposes of paragraph 1:

Article 7

1.  In respect of peeled or unpeeled preserved tomatoes, the tomatoes and covering liquid in a container shall occupy not less than 90 % of the water capacity of the container.

2.  The drained net weight of whole peeled or unpeeled preserved tomatoes shall on average be at least equal to 56 % of the water capacity, expressed in grams, of the container.

3.  When peeled or unpeeled preserved tomatoes are packed in glass containers the water capacity shall be reduced by 20 ml before the percentages referred to in paragraphs 1 and 2 are calculated.

▼B

TITLE II

Requirements for tomato juice and tomato concentrate

▼M4

Article 8

For the purposes of this title ‘tomato juice’ and ‘tomato concentrate’ mean the products defined in points 11, 12 and 18 of Article 2 of Commission Regulation (EC) No 1535/2003 ( 4 ).

Article 9

1.  Only the following ingredients may be added to tomato juice and tomato concentrate:

Furthermore, in the case of kunserva, sugar shall be added, representing between 8 % and 25 % by weight of the finished product.

2.  As an additive in the manufacture of tomato juice and tomato concentrate citric acid (E 330) may be used.

In the manufacture of tomato juice with a dry weight content of less than 7 %, ascorbic acid (E 300) may be used. However, the ascorbic acid content shall not exceed 0,03 % by weight of the finished product.

In the manufacture of tomato concentrate in powder form, silicon dioxide (551) may be used. However, the silicon dioxide content shall not exceed 1 % by weight of the finished product.

3.  The quantity of added common salt shall:

When determining the quantity of added common salt, the natural content of chlorides shall be considered as equal to 2 % of the dry weight content.

▼B

Article 10

1.  Tomato juice and tomato concentrate shall have:

The products shall be free of any foreign taste, in particular the taste of burned or caramelized product.

2.  Tomato juice and tomato concentrate shall be:

3.  The requirements provided for in paragraph 2 are considered as complied with when:

▼M2

▼B

4.  Tomato juice and tomato concentrate shall have:

▼M2

▼B

5.  The mould count of tomato juice and tomato concentrate shall, when diluted with water to reach 8 % dry weight content, not exceed 70 % positive fields. For tomato juice with a dry weight content of less than 8 %, the percentage of positive fields shall be reduced proportionally to the dry weight content.

TITLE III

Requirements for tomato flakes

Article 11

For the purposes of this Title ‘tomato flakes’ means the product defined in Article 1 (2) ►M2   (j) of  ◄ ►M3  Regulation (EC) No 449/2001 ◄ .

Article 12

1.  Tomato flakes shall have:

2.  The dry weight content of tomato flakes shall be at least 93 %.

3.  The content of mineral and vegetable impurities together shall not exceed 1 % by weight of the product. For this purpose, ‘vegetable impurities’ means plant material visible by the naked eye which is not part of the tomato itself or which has been attached to the fresh tomato but should have been removed during processing, in particular tomato leaves, stalks, calyx bracts.

4.  As an additive in the manufacture of tomato flakes only silicon dioxide (551) may be used. However, the silicon dioxide content shall not exceed 1 % by weight.

5.  The mould count of tomato flakes shall, when homogenized in water to reach 8 % dry weight content, not exceed 70 % positive fields.

TITLE IV

Requirements as to containers and verification

Article 13

1.  Containers with preserved ►M1  peeled and unpeeled tomatoes ◄ , whole or non-whole, and tomato juice shall be marked with a reference identifying the date and year of production and the processor. In cases where tomato juice processed on different dates has been stored together before packing, the marking shall allow identification of all the production dates.

2.  The provisions of paragraph 1 shall also apply to other tomato-based products when such products at the moment of processing are packed in the container in which they are intended to leave the processor's premises. In cases where such products are stored in tanks or similar containers for subsequent packing or reprocessing, the date or dates of production shall be indicated on the containers. When such products are packed in their ultimate containers, these containers shall bear a reference allowing identification of the production date or dates and the processor.

3.  The marking referred to in this Article may be in code form and shall be approved by the competent authorities in the Member State where production takes place. These authorities may adopt additional provisions as to the marking itself.

Article 14

The processor shall daily and at regular intervals during the processing period verify that the products comply with the requirements for eligibility from aid. The result of the verifications shall be recorded.

Article 15

1.  The methods of analysis for determining:

are laid down in the Annex.

2.  Mould count shall be determined in accordance with the AOAC (Association of Official Analytical Chemists) method (Howard mould count).

3.  The methods referred to in paragraphs 1 and 2 shall be used for definitive determination of the elegibility for production aid. Other methods may be used for routine analysis.

Article 16

This Regulation shall enter into force on 1 July 1986.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

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ANNEX

DRY WEIGHT CONTENT

1.   Principle

The dry weight content means the total content of natural solids (NTS).

The total content of natural solids, both soluble and insoluble, is determined by gravimetry after drying the product at 70 °C in a vacuum.

2.   Apparatus

3.   Procedure

4.   Expression of results

Percentage of natural total solids

5.   Natural total solids

The natural total solid content is determined after the chloride content has been determined and added salt has been deducted. The pre-existing natural salt content is fixed arbitrarily at 2 % of the total solid content.

NATURAL TOTAL SOLUBLE SOLIDS

1.   Definition

Natural total soluble solids (NTSS) determined by the refractometric method: the sucrose concentration of an aqueous solution having the same refractive index as the product analyzed, under specified conditions of preparation and temperature. The concentration is expressed in percent by mass.

2.   Principle

A refractometer is used to measure the refractive index of a test solution at 20 °C and this refractive index is then converted, using tables, into the natural soluble solids content (expressed as sucrose). Alternatively, the natural soluble solids content may be read directly on the refractometer.

3.   Apparatus

Standard laboratory equipment, including:

4.   Procedure

4.1.   Preparation of the test solution ( 5 )

The laboratory sample must be well mixed. Press part of the sample through a non-absorbent gauze (or similar material) folded in four. Discard the first few drops of liquid and use the rest for analysis.

4.2.   Analysis

Adjust the water circulation system (3.3) to operate at the required temperature (between 15 and 25 °C) and set it in operation so that the prisms of the refractometer (3.1 or 3.2) reach the same temperature, which must be kept constant to within 0,5 °C during the analysis.

Bring the test solution (4.1) to a temperature similar to that to be used in the analysis. Place a small quantity of the test solution (two or three drops are sufficient) on the fixed prism of the refractometer (3.1 or 3.2) and immediately adjust the movable prism. The field of vision must be suitably illuminated. A sodium vapour lamp may be used to obtain more precise results (particularly if the products are coloured or dark).

Move the dividing-line between the light and dark areas of the field of vision so that it coincides with the intersection between the cross-hairs on the scale and read off the value of the refractive index on the percentage by mass of sucrose according to the type of apparatus used (3.1 or 3.2).

4.3.   Number of determination

Two determinations should be carried out on each sample.

5.   Expression of results

5.1.   Corrections

If the analysis has been carried out at a temperature other than 20 °C ± 0,5 °C, the following corrections must be made:

5.2.   Procedure for calculating the soluble solids content

The soluble solids content, expressed as a percentage by mass, is calculated as follows:

5.2.1.   Refractometer having a graduated scale showing refractive indices

Read from Table 2 the percentage by mass of sucrose which corresponds to the value obtained from 4.2, corrected, if necessary, by 5.1 (a). The soluble solids content is equal to the number thus found. The result should be taken to be the arithmetical average of the two determinations provided the conditions for repeatability (see 5.3) are met. Express the result to one decimal place.

5.2.2.   Refractometer having a graduated scale showing percentages by mass of sucrose

The soluble solids content expressed as a percentage by mass of sucrose is equal to the number found at 4.2, corrected where necessary by 5.1 (b). The result should be taken to be the arithmetical average of the two determinations provided the conditions for repeatability (see 5.3) are met. Express the result to one decimal point.

5.3.   Repeatability

The difference between the results of two determinations carried out in rapid succession by the same analyst must not exceed 0,2 g of soluble solid per 100 g of product.

6.   Natural soluble solids

The natural total soluble solid content is determined after the chloride content has been determined and added salt has been deducted. For every 1 % chloride, 1,13 degrees Brix or 0,0157 refractive index must be subtracted (at 20 °C). These corrections take account of the pre-existing natural salt content, which is fixed arbitrarily at 2 % of the total solid content.

CONTENT OF SALT

1.   Principle

A test sample of the product is diluted. An excess of titrated silver nitrate solution is then added. The excess is then standardized with a titrated solution of potassium thiocyanate in the presence of ferric ammonia alum.

2.   Preparation of the sample

3.   The Charpentier-Volhard method

3.1.   Reagents

3.2.   Apparatus

3.3.   Procedure

Add about 2 ml of reagent No 2 and 10 ml (measured with a graduated pipette) of solution No 1.

Boil for five minutes, then cool.

Titrate using solution No 4 until the liquid turns a persistent pink colour, after adding a few drops of solution No 3. An initial determination is made using distilled water (white).

3.4.   Expression of results

The difference between the used volumes of solutions No 1 and No 4 represents the volume of silver nitrate solution used to precipitate the chlorides present in the test sample, reduction made for white. 1 ml of silver nitrate solution 0,1 N corresponds to 0,00585 g of sodium chloride. Express the results in grams of sodium chloride per 100 g of the product.

Note that the pre-existing natural salt content is fixed arbitrarily at 2 % of the total solid content.

where:

NTS

=

dry weight content,

ClT

=

total chlorides.

Added chlorides

=

ClT − Clnat.

CONTENT OF SUGARS

1.   Principle

Usually between 40 and 60 % of the dry weight content in tomato derivatives consists of reducing sugars, mostly glucose and fructose in roughly equal proportions. The natural sucrose content of tomatoes is negligible. The natural sugar content is determined by the Lane and Eynon method without inversion. The Lane and Eynon method uses Fehling's solution.

2.   Reagents

2.1.   Copper sulphate solution

Dissolve in distilled water 34,639 g of CuSO4·5H2O, dilute to 500 ml and filter through glass wool or filter paper.

2.2.   Alkaline solution of potassium sodium tartrate

Dissolve 173 g of potassium sodium tartrate 4H2O (Rochelle salt) with 50 g of NaOH in water and dilute to 500 ml. Leave standing for two days, then filter through asbestos.

2.4.   Carrez solution

3.   Apparatus

4.   Procedure

5.   Expression of results

The following Table should be used to calculate, from the number of ml of sugar solution used up, the invert sugar content of the sugar solution and of the quantity of tomato derivative contained in the test sample. The formula for the calculation is as follows:

where C (column 3 of the Table) corresponds to the volume A of sugar solution used up (column 1 of the Table).

If the invert sugar content (expressed as percentage by weight of tomato derivative) is divided by the natural total soluble solids content (NTSS), the result is the invert sugar content per 100 g of soluble solids.

TOTAL TITRATABLE ACIDITY

1.   Principle

The total natural acids content of the product is measured by titration with a solution of sodium hydroxide and using potentiometry.

2.   Reagents

3.   Apparatus

Standard laboratory equipment, including:

4.   Procedure

Weigh into a 50-ml beaker a quantity of product corresponding to

, ± 0,01 g where R represents the NTSS (natural total soluble solids) content.

Transfer the sample to a 200-ml volumetric flask. Make up to 200 ml with boiled distilled water. Shake well. Filter. Remove 50 ml of filtrate and transfer to a squat beaker (400-ml minimum capacity). Add between 150 and 200 ml of boiled distilled water.

Using buffer solutions with pH values of about 8,0, check that the potentiometer is functioning correctly. Using the burette, add the sodium hydroxide solution (2.1) fairly quickly, while shaking, until the pH value is about 6,0. Add further solution slowly until the pH reaches 7,0. Then add further solution drop by drop, noting after each addition the volume of sodium hydroxide solution (2.1) and the pH value until a pH of 8,1 ± 0,2 is reached. Deduce, by interpolation, the exact volume of sodium hydroxide solution which corresponds to a pH value of 8,1.

At least two determinations must be carried out on the same prepared sample.

5.   Expression of results

The titratable acidity is expressed as monohydrated citric acid as percentage of the dry weight content. 1 ml of sodium hydroxide solution (2.1) corresponds to 0,007 g of hydrated citric acid.

VOLATILE ACIDITY

1.   Principle

Volatile acids are removed in a stream of water vapour and titrated in the distillate in the presence of phenolphthalein or by using a pH meter.

2.   Reagents

3.   Apparatus

4.   Procedure

Fill the flask of the apparatus with about 1,5 litres of freshly boiled distilled water. Add a few pieces of pumice stone. Weigh accurately, to within 0,01 g, a quantity of product corresponding to

, where R represents the NTSS (natural total soluble solids) content. After dilution as necessary, pour into the inner tube of the apparatus. Add about 100 mg of reagent 2.3. Connect the flask to the condenser. Distil 150 ml in about 30 minutes, collecting the distillate in a 200 ml conical flask, with the tip of the condenser immersed in a small quantity of freshly boiled distilled water. Stop the procedure. Pour a few drops of phenolphthalein (2.2) into the flask and titrate the acidity using the N/50 sodium hydroxide solution (2.1) until the indicator turns a persistent pink colour. Since N/50 sodium hydroxide solution is unstable, check the titre before use with an N/10 solution of hydrochloric acid (2.4). Titration may also be made by using a pH meter.

5.   Expression of results

Volatile acidity is expressed as acetic acid percentage of dry weight content. One ml of N/50 sodium hydroxide solution (2.1) corresponds to 0,0012 g of acetic acid.

MINERAL IMPURITIES

1.   Principle

Heavy impurities, generally from soil (e.g. sand) but possibly also pieces of metal or high-density minerals, are separated on the basis of their density. Organic matter is destroyed by burning at 500 to 600 °C. The resulting residue is weighed.

2.   Apparatus

Standard laboratory equipment, including:

3.   Procedure

Weigh into a beaker a quantity of product corresponding to

, ± 0,01 g where R represents the NTSS (natural total soluble solids) content. Add between 100 and 150 ml water. Mix well. Pour into the 2-litre separating funnel, which should be partly filled with water, and set the adjustable tube so that its lower end is at least half-way down the bulb. Allow water to flow into the funnel at a rate that causes sufficient turbulence to separate the mineral substances from the pulp. Remove the pulp in suspension without removing the sand; for this purpose the adjustable tube should be lowered towards the bottom of the separating funnel.

Continue the operation until only the mineral impurities remain at the bottom of the funnel. Note that the residue may sometimes also contain heavy organic waste such as tomato seeds.

Place the separating funnel over a funnel having an ashless filter and strain all the residue through the filter opening the separating funnel tap and flushing out as necessary with water. Rinse the filter with distilled water, then place the filter paper and residue in the incinerating dish. Dry the dish, residue and filter, then char over a low flame and finally incinerate in the muffle furnace at 500 to 600 °C for 30 minutes.

Allow to cool in the dryer and weigh accurately to within 0,0002 g.

At least two determinations must be carried out on the sample. The percentage by mass of mineral impurities is given by,

,

where:

Diagram of apparatus used for continuous separation of water-insoluble mineral impurities

pH

1.   Principle

The pH of tomato derivatives is determined electrometrically using a pH meter.

2.   Apparatus

3.   Procedure

4.   Expression of results

The pH is shown directly by the apparatus.

CALCIUM-ION CONTENT

1.   Principle

The calcium content is determined by atomic absorption spectrophotometry on a sample prepared beforehand.

To prevent partial ionization of the elements in the flame, add lanthanum for the quantity analysis of the calcium.

2.   Reagents

3.   Apparatus

4.   Procedure

4.1.   Introductory remarks

Special care must be taken to ensure cleanliness of the vessels used. Glassware must be rinsed beforehand with double-distilled water.

All solutions and all dilutions must be prepared with double-distilled water.

For dilution, samples must be at least 1 ml.

In each series of measurements, establish the calibration values with appropriate solutions.

For quantity determination by absorption spectrometry, carefully adjust the apparatus to the optimum wavelength.

If the various stages of the procedure to be followed are carried out in different laboratories (e.g. preparation laboratory and measurement laboratory), it is vital that the same batch of double-distilled water is used to dilute the solutions for analysis and standard solutions.

4.2.   Mineralization of the sample

4.2.1.   Digestion in the wet stage

Weigh out 1 to 2 g of the homogenized sample, according to presumed quantity of calcium, into a Kjeldahl flask.

In the case of liquid products, weigh out 10 g and concentrate down to a reduced volume (2 to 3 ml).

Add 10 ml concentrated nitric acid (2.1) and 2,5 ml sulphuric acid (2.4).

Start heating very gently until white fumes appear.

At that point the solution should be clear and colourless.

If this is not so, carefully add a few drops of nitric acid (2.1) and continue heating until white fumes appear.

Once destruction is complete, decant the solution which should be reduced to 2 to 3 ml into a 25 ml volumetric flask and make up to volume with double-distilled water.

Samples prepared in this fashion are analyzed and compared with standard 10 % sulphuric acid solutions (2.4).

4.2.2.   Dry ashing

Weigh out 5 to 10 g of sample, according to assumed quantity of calcium, into a platinum dish (3.2).

Dry in muffle furnace or on hot place or under infra-red lamp, on a gentle, slow heat to avoid losing matter through boiling over. Place residue in muffle furnace preheated to 400 °C and incinerate for at least six hours.

If cadmium is present, a few drops of phosporic or sulphuric acid should be added.

If the ash is not completely white, it should be wetted with a few drops of nitric acid, the product should be dried completely under the infra-red lamp until there are no more white fumes, and treatment in the muffle furnace should be repeated for at least four hours.

Mix the ash with 1 ml nitric acid, transfer to the 50 ml volumetric flask and make up to the mark with water.

4.3.   Direct determination

Quantities may be measured directly without mineralizing the sample in the case of liquid products (juice or diluted concentrate).

Determine the quantity of the calcium in the presence of 0,5 % lanthanum by diluting the original solution (2.3).

4.4.   Determination

Dilute sample solutions so that the concentration of the calcium to be analyzed falls within the concentration range of the calibration curve.

4.5.   Preparation of calibration curve

Take four 10-ml volumetric flasks and pour 1 ml concentrated nitric acid and 1 ml 5 % lanthanum solution (2.3) into each.

Pour 0, 1, 3 and 5 ml respectively of a 10-ppm calclium solution into the flasks and make up to the mark with double-distilled water.

Determine the absorbance of each solution and plot the calibration curve after subtracting the blank value from the standards.

5.   Calculations

The calcium content is calculated from the corresponding calibration values determined during each series of measurements, taking dilution factors into account.

6.   Precision of the Method

Repeatability (r):

Calcium: r = 1,1 + 0,029 xi mg/l.

Reproducibility (R):

Calcium: R = 2,2 + 0,116 xi mg/l.

xi = measured concentration.

SILICONE OXIDE CONTENT

1.   Procedure

Weigh out 10 g tomato powder or flakes to within 0,01 g into a 300-ml beaker. Add 200 ml water. Mix well. Leave to settle for 10 minutes. Carefully pour off supernatant. Repeat the operation a second time. Collect solid residue on an ashless ultra-fast filter. Roast in a porcelain incineration dish. If necessary, mix with a little distilled water and return to furnace until the ash is white.

Mix with 10 cm3 nitric acid (d = 1,4) diluted to half. Heat very gently and collect precipitate on an ashless pleated filter, dry and roast in a tared crucible (m°). If necessary mix as before with a little distilled water and roast once more if ash is not white. Weigh crucible (m).

2.   Calculations

(m − m°) × 10 = percentage of silicon oxide in the powder.

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( 1 ) OJ No L 49, 27. 2. 1986, p. 1.

( 2 ) OJ No L 152, 8. 6. 1984, p. 16.

( 3 ) OJ No L 105, 22. 4. 1986, p. 24.

( 4 ) OJ L 218, 30.8.2003, p. 14.

( 5 ) If the products are thick or highly concentrated, it may not be possible to extract the drops of liquid required for refractometric analysis. Under these circumstances the analysis should not be carried out. Under no circumstances should the sample be diluted with water.