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STANDARD
GENERAL STANDARD FOR FRUIT JUICES AND NECTARS CXS 247-2005
ADOPTED 2005 CXS 247-2005 AMENDED 2026
History of the standard 2026 Amendments
Following decisions taken at the Forty-ninth Codex Alimentarius Commission in 2026, Section 9: “Methods of analysis and sampling” Table 2: “Methods of analysis and sampling” was amended by deleting the methods of analysis that were revoked.
This publication was reformatted and published in 2026.
2025 Amendments
Following decisions taken at the Forty-eighth Session of the Codex Alimentarius Commission in 2025, amendments were made in Section 9: “Methods of analysis and sampling” to align with the Recommended methods of analysis and sampling (CXS 234-1999). 2024 Amendment
The Forty-seventhSession of the Codex Alimentarius Commission agreed to amend the General standard for fruit juices and nectars (CXS 247-2005) by inserting a note in the annex under the entry for “Vitis vinifera L. or hybrids thereof, Vitis labrusca or hybrids thereof,” Grape, under the value of 16.0 for the minimum Brix level for reconstituted fruit juice and fruit purée. 2022 Amendments
Following decisions taken at the Forty-fifth Session of the Codex Alimentarius Commission in December 2022, amendments were made in Section 8.2: “Labelling of non-retail containers”. Adopted in 2005.
1Scope
This standard applies to all products as defined in Section 2.1: “Product definition”.i
2Description
2.1Product definition
2.1.1Fruit juice
Fruit juice is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means including post-harvest surface treatments applied in accordance with the applicable provisions of the Codex Alimentarius Commission (CAC). Some juices may be processed with pips, seeds and peel, which are not usually incorporated in the juice, but some parts or components of pips, seeds and peel, which cannot be removed by good manufacturing practices (GMP) will be acceptable. The juice is prepared by suitable processes, which maintain the essential physical, chemical, organoleptic and nutritional characteristics of the juices of the fruit from which it comes. The juice may be cloudy or clear and may have restored aromatic substances and volatile flavour components,ii all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cells obtained by suitable physical means from the same kind of fruit may be added.iii A single juice is obtained from one kind of fruit. A mixed juice is obtained by blending two or more juices or juices and purées, from different kinds of fruit. Fruit juice is obtained as follows:
•fruit juice directly expressed by mechanical extraction processes; and
•fruit juice from concentrate by reconstituting concentrated fruit juice defined in Section 2.1.2: “Concentrated fruit juice” with potable water that meets the criteria described in Section 3.1.1(c): “Basic ingredients”.
i This standard supersedes individual standards for fruit juices and related products, as indicated below: Fruit juices preserved exclusively by physical means: Orange juice (CXS 45-1981), Grapefruit juice (CXS 46-1981), Lemon juice (CXS 47-1981), Apple juice (CXS 48-1981), Tomato juice (CXS 49-1981), Grape juice (CXS 82-1981), Pineapple juice (CXS 85-1981), Blackcurrant juice (CXS 120-1981) and General standard for fruit juices not covered by individual standards (CXS 164-1989). Concentrated fruit juices preserved exclusively by physical means: Concentrated apple juice (CXS 63-1981), Concentrated orange juice (CXS 64-1981), Concentrated grape juice (CXS 83-1981), Concentrated labrusca type grape juice, sweetened (CXS 84-1981), Concentrated blackcurrant juice (CXS 121-1981) and Concentrated pineapple juice (CXS 138-1983).Concentrated fruit juices with preservatives for manufacturing: Concentrated pineapple juice (CXS 139-1983). Fruit nectars preserved exclusively by physical means: Apricot, peach and pear nectars (CXS 44-1981), Guava nectar (CXS 148-1985), Non-pulpy blackcurrant nectar (CXS 101-1981), Pulpy nectars of certain small fruits (CXS 122-1981), Nectars of certain small fruits (CXS 122-1981), Nectars of certain citrus fruits (CXS 134-1981), General standard for fruit nectars not covered by individual standards (CXS 161-1989) and Liquid pulpy mango products (CXS 149-1985).Guidelines: Guidelines for mixed fruit juices (CXG 11-1991) and Guidelines for mixed fruit nectars (CXG 12-1991). ii Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level attained in the same kind of fruit. iii For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.
2.1.2Concentrated fruit juice
Concentrated fruit juice is the product that complies with the definition given in Section 2.1.1: “Fruit juice”, except water has been physically removed in an amount sufficient to increase the Brix level to a value at least
50percent greater than the Brix value established for reconstituted juice from the same fruit, as indicated in the annex. In the production of juice that is to be concentrated, suitable processes are used and may be combined with simultaneous diffusion of the pulp cells or fruit pulp by water, provided that the waterextracted soluble fruit solids are added in line to the primary juice, before the concentration procedure. Fruit juice concentrates may have restorediv aromatic substances and volatile flavour components, all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cellsv obtained by suitable physical means from the same kind of fruit may be added.
2.1.3Water-extracted fruit juice
Water-extracted fruit juice is the product obtained by diffusion with water of:
•pulpy whole fruit whose juice cannot be extracted by any physical means; or
•dehydrated whole fruit.
Such products may be concentrated and reconstituted. The solids content of the finished product shall meet the minimum Brix level for reconstituted juice specified in the annex.
2.1.4
Fruit purée for use in the manufacture of fruit juices and nectars Fruit purée for use in the manufacture of fruit juices and nectars is the unfermented but fermentable product obtained by suitable processes e.g. by sieving, grinding, milling the edible part of the whole or peeled fruit without removing the juice. The fruit must be sound, appropriately mature, and fresh or preserved by physical means or by treatment(s) applied in accordance with the applicable provisions of the CAC. Fruit purée may have restored aromatic substances and volatile flavour components,vi all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit. Pulp and cellsvii obtained by suitable physical means from the same kind of fruit may be added.
2.1.5
Concentrated fruit purée for use in the manufacture of fruit juices and nectars Concentrated fruit purée for use in the manufacture of fruit juices and nectars is obtained by the physical removal of water from the fruit purée in an amount sufficient to increase the Brix level to a value at least
50percent greater than the Brix value established for reconstituted juice from the same fruit, as indicated in Annex I. Concentrated fruit purée may have restored aromatic substances and volatile flavour components,viii all of which must be obtained by suitable physical means, and all of which must be recovered from the same kind of fruit.
iv Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level attained in the same kind of fruit. v For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp. vi Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level attained in the same kind of fruit. vii For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp. viii Introduction of aromas and flavours are allowed to restore the level of these components up to the normal level attained in the same kind of fruit.
2.1.6Fruit nectar
Fruit nectar is the unfermented but fermentable product obtained by adding water with or without the addition of sugars as defined in Section 3.1.2(a): “Other permitted ingredients”, honey and/or syrups as described in Section 3.1.2(b): “Other permitted ingredients”, and/or food additive sweeteners as listed in the General standard for food additives (CXS 192-1995)¹ to products defined in Sections 2.1.1, 2.1.2, 2.1.3, 2.1.4 and
2.1.5or to a mixture of those products. Aromatic substances, volatile flavour components, pulp and cells,ix all of which must be recovered from the same kind of fruit and be obtained by suitable physical means, may be added. That product moreover must meet the requirements defined for fruit nectars in Annex I. A mixed fruit nectar is obtained from two or more different kinds of fruit.
2.2Species
The species indicated as the botanical name in the annex shall be used in the preparation of fruit juices, fruit purées and fruit nectars bearing the product name for the applicable fruit. For fruit species not included in Annex I, the correct botanical or common name shall apply.
3Essential composition and quality factors
3.1Composition
3.1.1Basic ingredients
a)For directly expressed fruit juices, the Brix level shall be the Brix as expressed from the fruit, and the soluble solids content of the single strength juice shall not be modified, except by blendings with the juice of the same kind of fruit.
b)The preparation of fruit juice that requires reconstitution of concentrated juices must be in accordance with the minimum Brix level established in the annex, exclusive of the solids of any added optional ingredients and additives. If there is no Brix level specified in the table, minimum Brix shall be calculated on the basis of the soluble solids content of the single strength juice used to produce such concentrated juice.
c)For reconstituted juice and nectar, the potable water used in reconstitution shall, at a minimum, meet the latest edition of the World Health Organization’s Guidelines for drinking-water quality (volumes 1 and 2).2
ix For citrus fruits, pulp or cells are the juice sacs obtained from the endocarp.
3.1.2Other permitted ingredients
Except as otherwise provided, the following shall be subject to ingredient labelling requirements:
a)Sugars with less than 2 percent moisture as defined in the Standard for sugars (CXS 212-1999):3 sucrose,x dextrose anhydrous, glucose,xi fructose, may be added to all products defined in Section 2.1: “Product definition”. The addition of ingredients listed in Section 3.1.2(a) and Section 3.1.2(b) applies only to products intended for sale to the consumer or for catering purposes.
b)Syrups (as defined in the Standard for sugars (CXS 212-1999)), liquid sucrose, invert sugar solution, invert sugar syrup, fructose syrup, liquid cane sugar, isoglucose and high fructose syrup may be added only to fruit juice from concentrate, as defined in Section 2.1.2: “Concentrated fruit juice”, concentrated fruit purée as defined in Section 2.1.5: “Concentrated fruit purée for use in the manufacture of fruit juices and nectars”, and fruit nectars as defined in Section 2.1.6: “Fruit nectar”. Honey and/or sugars derived from fruits may be added only to fruit nectars as defined in Section 2.1.6: “Fruit nectar”.
c)Subject to national legislation of the importing country, lemon (Citrus limon (L.) Burm. f. Citrus limonum Rissa) juice or lime (Citrus aurantifolia (Christm.)) juice, or both, may be added to fruit juice up to 3 g/l anhydrous citric acid equivalent for acidification purposes to unsweetened juices as defined in Sections 2.1.1, 2.1.2, 2.1.3, 2.1.4 and 2.1.5. Lemon juice or lime juice, or both, may be added up to 5 g/l anhydrous citric acid equivalent to fruit nectars as defined in Section 2.1.6: “Fruit nectar”.
d)The addition of both sugars (defined in paragraphs a) and b) and acidifying agents (listed in the GSFA) to the same fruit juice is prohibited.
e)Subject to national legislation of the importing country, the juice from Citrus reticulata and/or hybrids with reticulata may be added to orange juice in an amount not to exceed 10 percent of soluble solids of the reticulata to the total of soluble solids of orange juice.
f)Salt and spices and aromatic herbs (and their natural extracts) may be added to tomato juice.
g)For the purposes of product fortification, essential nutrients (e.g. vitamins, minerals) may be added to products defined in Section 2.1: “Product definition”. Such additions shall comply with the texts of the CAC established for this purpose.
3.2Quality criteria
The fruit juices and fruit nectars shall have the characteristic colour, aroma and flavour of juice from the same kind of fruit from which it is made. The fruit shall retain no more water from washing, steaming or other preparatory operations than technologically unavoidable.
3.3Authenticity
Authenticity is the maintenance of the product’s essential physical, chemical, organoleptic, and nutritional characteristics of the fruit(s) from which it comes.
x Termed “white sugar” and “mill sugar” in the Standard for sugars (CXS 212-1999). xi Termed “dextrose anhydrous” in the Standard for sugars (CXS 212-1999).
3.4Verification of composition, quality and authenticity
Fruit juices and nectars should be subject to testing for authenticity, composition and quality, where applicable and where required. The analytical methods used should be those found in Section 9: “Methods of analysis and sampling”. The verification of a sample’s authenticity/quality can be assessed by comparison of data for the sample, generated using appropriate methods included in the standard, with that produced for fruit of the same type and from the same region, allowing for natural variations, seasonal changes and for variations occurring due to processing.
4Food additives
Food additives listed in Tables 1 and 2 of the General standard for food additives (CXS 192-1995) in food categories 14.1.2.1 (Fruit juice), 14.1.2.3 (Concentrates for fruit juice), 14.1.3.1 (Fruit nectar) and 14.1.3.3 (Concentrates for fruit nectar) may be used in foods subject to this standard.
5
Processing aids – maximum level of use in line with good manufacturing practices Table 1: Processing aids – Maximum level of use in line with good manufacturing practices
Function Substance
Antifoaming agent Polydimethylsiloxanea
Adsorbent clays (bleaching, natural or activated earths)
Adsorbent resins
Activated carbon (only from plants)
Bentonite
Calcium hydroxideb
Cellulose
Chitosan
Colloidal silica
Clarifying agents Diatomaceous earth Filtration aids Flocculating agents Gelatine (from skin collagen)
Ion exchange resins (cation and anion)
Isinglassc
Kaolin
Perlite
Polyvinylpolypyrrolidone
Potassium casseinatec
Potassium tartrateb
Precipitated calcium carbonateb
Function Substance
Rice hulls
Silicasol
Sodium caseinatec
Sulphur dioxide b,d
Tannin
Enzyme preparationse Pectinases (for breakdown of pectin); Proteinases (for breakdown of proteins); Amylases (for breakdown of starch); and Cellulases (limited use to facilitate disruption of cell walls).
Packing gasf Nitrogen
Carbon dioxide
Notes:
a
10mg/l is the maximum residue limit of the compound allowed in the final product. b Only in grape juice. c Use of these processing aids should take into account their allergenic potential. If there is any carry-over of these processing aids into finished product, they are subject to ingredient declaration in accordance with Section 4.2.1.4 and Section 4.2.4: “Processing aids and carry-over of food additives” of the of the General standard for the labelling of pre-packaged foods (CXS 1-1985). d
10mg/l (as residual SO2). e Enzyme preparations may be used as processing aids provided these preparations do not result in a total liquefaction and do not substantially affect the cellulose content of the processed fruit. f May also be used e.g. for preservation.
6Contaminants
6.1Pesticide residues
The products covered by the provisions of this standard should comply with those maximum residue limits for pesticides established by the CAC for these products.
6.2Other contaminants
The products covered by the provisions of this standard should comply with those maximum levels for contaminants established by the CAC for these products.
7Hygiene
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 General principles of food hygiene (CXC 1-1969),4 and other relevant Codex texts such as codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).5
8Labelling
In addition to the General standard for the labelling of pre-packaged foods (CXS 1-1985),6 the following specific provisions apply:
8.1Containers destined for the final consumer
8.1.1Name of the product
The name of the product shall be the name of the fruit used as defined in Section 2.2: “Species”. The fruit name shall be filled in the blank of the product name mentioned under this section. These names may only be used if the product conforms to the definition in Section 2.1: “Product definition” or which otherwise conform to this standard.
8.1.1.1Fruit juice defined under Section 2.1.1: “Fruit juice”
The name of the product shall be “_____ juice” or “juice of _____”.
8.1.1.2
Concentrated fruit juice defined under Section 2.1.2: “Concentrated fruit juice” The name of the product shall be “concentrated ____ juice” or “____ juice concentrate”.
8.1.1.3
Water-extracted fruit juice defined under Section 2.1.3: “Water-extracted fruit juice” The name of the product shall be “water-extracted_____ juice” or “water-extracted juice of _____”.
8.1.1.4
Fruit purée defined under Section 2.1.4: “Fruit purée for use in the manufacture of fruit juices and nectars” The name of the product shall be “ ______ purée” or “purée of _______”.
8.1.1.5
Concentrated fruit purée defined under Section 2.1.5: “Concentrated fruit purée for use in the manufacture of fruit juices and nectars” The name of the product shall be “concentrated ______ purée” or “ ______ purée concentrated”.
8.1.1.6Fruit nectars defined under Section 2.1.6: “Fruit nectar”
The name of the product shall be “ ____ nectar” or “nectar of ____”. In the case of fruit juice products (as defined in Section 2.1: “Product definition”) manufactured from two or more fruits, the product name shall include the names of the fruit juices comprising the mixture in descending order of proportion by weight (m/m) or the words “fruit juice blend”, “a fruit juice mixture”, “mixed fruit juice” or other similar wording. For fruit juices, fruit nectars and mixed fruit juice/nectar, if the product contains, or is prepared from concentrated juice and water or the product is prepared from juice from concentrate and directly expressed juice or nectar, the words “from concentrate” or “reconstituted” must be entered in conjunction with or close to the product name, standing out well from any background, in clearly visible characters, not less than half the height of the letters in the name of the juice.
8.1.2Additional requirements
The following additional specific provisions apply: For fruit juices, fruit nectars, fruit purée and mixed fruit juices/nectars/purées, if the product is prepared by physically removing water from the fruit juice in an amount sufficient to increase the Brix level to a value at least 50 percent greater than the Brix value established for reconstituted juice from the same fruit, as indicated in table in Annex I, it shall be labelled “concentrated”. For products defined in Sections 2.1.1 to 2.1.5, where one or more of the optional sugar or syrup ingredients as described in Section 3.1.2(a) and Section 3.1.2(b) are added, the product name shall include the statement called “sugar(s) added” after the fruit juice or mixed fruit juice’s name. When food additive sweeteners are employed as substitutes for sugars in fruit nectars and mixed fruit nectars, the statement “with sweetener(s)” shall be included in conjunction with or in close proximity to the product name. Where concentrated fruit juice, concentrated fruit purée, concentrated fruit nectar or mixed concentrated fruit juice/nectar/purée is to be reconstituted before consumption as fruit juice, fruit purée, fruit nectar or mixed fruit juices/nectars/purées, the label must bear appropriate directions for reconstitution on a volume/ volume basis with water to the applicable Brix value in the annex for reconstituted juice. Distinct varietal denominations may be used in conjunction with the common fruit names on the label where such use is not misleading. Fruit nectars and mixed fruit nectars must be conspicuously labelled with a declaration of “juice content __%” with the blank being filled with the percentage of purée and/or fruit juice computed on a volume/ volume basis. The words “juice content __%” shall appear in close proximity to the name of the product in clearly visible characters, not less than half the height of the letters in the name of the juice. An ingredient declaration of “ascorbic acid” when used as an antioxidant does not, by itself, constitute a “Vitamin C” claim. Any added essential nutrients declaration should be labelled in accordance with the General guidelines on claims (CXG 1-1979),7 Guidelines on nutrition labelling (CXG 2-1985)8 and the Guidelines for use of nutrition claims (CXG 23-1997).9 For fruit nectars in which a food additive sweetener has been added in order to replace wholly or in part the added sugars or other sugars or syrups, including honey and/or sugars derived from fruits as listed in Section 3.1.2(a): “Other permitted ingredients” and Section 3.1.2(b): “Other permitted ingredients”, any nutrient content claims related to the reduction in sugars should conform to the General guidelines on claims (CXG 1-1979), the Guidelines for use of nutrition claims (CXG 23-1997) and the Guidelines on nutrition labelling (CXG 2-1985). A pictorial representation of fruit(s) on the label should not mislead the consumer with respect to the fruit illustrated. Where the product contains added carbon dioxide, the term “carbonated” or “sparkling” shall appear on the label near the name of the product. Where tomato juice contains spices and/or aromatic herbs in accordance with Section 3.1.2(f): “Other permitted ingredients”, the term “spiced” and/or the common name of the aromatic herb shall appear on the label near the name of the juice. Pulp and cells added to juice over that normally contained in the juice shall be declared in the list of ingredients. Aromatic substances, volatile flavour components, pulp and cells added to nectar over that normally contained in the juice shall be declared in the list of ingredients.
8.2Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).10 In addition, the following specific provisions apply: Date marking may be indicated. For tankers, the information may appear exclusively in the accompanying documents.
9Methods of analysis and sampling
Table 2: Methods of analysis and sampling
Provision Method Principle Type
Acetic acid EN 12632
Enzymatic determination II
(Section 3.2” “Quality criteria” and Section: 3.3 “Authenticity”)a IFU Method No. 66 (1996)Alcohol (ethanol) IFU Method No. 52 (1996) Enzymatic determination II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Anthocyanins High-performance liquid chromatography
IFU Method No. 71 (1998) I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)
Ascorbic acid-L (Section 4: “Additives”) IFU 17a HPLC II
Ascorbic acid-L (Section 4: “Additives”) IFU 17b Iodine method III
Ascorbic acid-L (Section 4: “Additives” ) AOAC 967.21 / ISO 6557-2 Indophenol method III
Ascorbic acid-L (Section 4: “Additives”) ISO 6557-1 Fluorescence spectrometry IVAOAC 940.26 Ash in fruit products EN 1135 (1994) Gravimetry I (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 9 (1989)
Beet sugar in fruit juices Deuterium Nuclear Magnetic Resonance
AOAC 995.17 II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (Deuterium NMR)
Benzoic acid as a marker in orange juice High-performance liquid chromatography
AOAC 994.11 III
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)
Provision Method Principle TypeISO 5518:1978 Benzoic acid and its salts Spectrometry III ISO 6560:1983
Benzoic acid and its salts; IFU Method No. 63 (1995) High-performance liquid chromatography
II
sorbic acid and its salts NMKL 124 (1997) (HPLC)C13/C12 ratio of ethanol derived from fruit juices JAOAC 79, No. 1, 1996, 62-72 Stable isotope mass spectrometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Carbon stable isotope ratio of apple juice AOAC 981.09 – JAOAC 64, 85 (1981) Stable isotope mass spectrometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Carbon stable isotope ratio of orange juice AOAC 982.21 Stable isotope mass spectrometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Carotenoid, total/individual groups EN 12136 (1997)
Spectrophotometry I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 59 (1991)
Cellobiose IFU Recommendation No. 4 October 2000 Capillary gas chromatography IV
Centrifugable pulp EN 12134 (1997)
Centrifugation/% value I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 60 (1991)
Chloride (expressed as sodium chloride) EN12133 (1997)
Electrochemical titrimetry III
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 37 (1991)
Citric acidb High-performance liquid chromatography
AOAC 986.13 II
(Section 4: “Additives”) (HPLC)
Citric acidb EN 1137:1994
Enzymatic determination III
(Section 4: “Additives”) IFU Method No. 22 (1985)
Essential oils (Scott titration) AOAC 968.20
(Scott) distillation, titration I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 45bc
Essential oils (in citrus fruit) (volume determination)c Distillation and direct reading of the volume
ISO 1955:1982 I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a determinationFermentability IFU Method No. 18 (1974) Microbiological method I (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Provision Method Principle Type
Formol number EN 1133 (1994)
Potentiometric titration I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 30 (1984)
Free amino acids EN 12742 (1999)
Liquid chromatography II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 57 (1989)
Fumaric acid High-performance liquid chromatography
IFU Method No. 72 (1998) II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)
EN 12630
Glucose and fructose – Determination of glucose, fructose and saccharose High-performance liquid chromatography
IFU Method No. 67 (1996) II
(Section 3.1.2: “Other permitted ingredients”) (HPLC)
NMKL 148 (1993)
Glucose-D and fructose-D EN 1140
Enzymatic determination II
(Section 3.1.2: “Permitted ingredients”) IFU Method No. 55 (1985)Gluconic acid IFU Method No. 76 (2001) Enzymatic determination II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Glycerol IFU Method No. 77 (2001) Enzymatic determination II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Hesperidin and naringin EN 12148 (1996) High-performance liquid chromatography
II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 58 (1991) (HPLC)
High fructose corn syrup and hydrolysed inulin syrup in apple juice Determination of HFCS and HIS by Capillary GC method
Gas chromatography IV
(Section 3.1.2: “Other permitted ingredients”) JAOAC 84. 486 (2001) / IFU recommendation No. 4
Hydroxymethylfurfural High-performance liquid chromatography
IFU Method No. 69 (1996) II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)Hydroxymethylfurfural ISO 7466:1986 Spectrometry III (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Isocitric acid-D EN 1139 (1999)
Enzymatic determination II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 54 (1984)
Lactic acid-D and L EN 12631 (1999)
Enzymatic determination II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 53 (1983/1996)
L-malic/total malic acid ratio in apple juice Enzymatic determination and high-
AOAC 993.05 II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a performance liquid chromatography (HPLC)
Provision Method Principle Type
Malic acid (Section 4: “Food additives”) AOAC 993.05 Enzymatic determination and HPLC IIIEN 12138 Malic acid-D Enzymatic determination II IFU Method No. 64 (1995)
High-performance liquid chromatography Malic acid-D in apple juice AOAC 995.06 II (HPLC)
Malic acid-L IFU 21 Enzymatic determination II
Naringin and neohesperidin in orange juice High-performance liquid chromatography
AOAC 999.05 III
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)Pectin IFU Method No. 26 (1964/1996) Precipitation/photometry I (Section 4: “Food additives”)
pH-value NMKL 179:2005 Potentiometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
EN 1132 (1994) pH-value IFU Method No. 11 (1989) Potentiometry IV (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a ISO 1842:1991
Phosphorus / phosphate EN 1136 / IFU 50 Photometric determination II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Preservatives in fruit juices (sorbic acid and its salts) ISO 5519 Spectrometry III
Proline by photometry – non-specific determination EN 1141 (1994)
Photometry I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 49 (1983)
Quinic, malic and citric acid in cranberry juice cocktail and apple juice High-performance liquid chromatography
AOAC 986.13 III
(Section 3.1.2: “Other permitted ingredients” and Section 4: “Food additives”) (HPLC)EN 1131 (1993) Relative density IFU Method No. 1 (1989) & Pycnometry II (Sections 3.2: “Quality criteria” and 3.3: “Authenticity”)a IFU Method No. General sheet (1971)
Relative density IFU Method No. 1A Densitometry III (Sections 3.2: “Quality criteria” and 3.3: “Authenticity”)a
Saccharin NMKL 122 HPLC II
Provision Method Principle Type
Sodium, potassium, calcium, magnesium in fruit juices EN 1134 (1994)
Atomic absorption spectroscopy II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 33 (1984)AOAC 983.17 / EN 12143 (1996) / Soluble solids Indirect by refractometry I IFU 8 / ISO 2173
Sorbitol-D IFU Method No. 62 (1995) Enzymatic determination II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Stable carbon isotope ratio in the pulp of fruit juices ENV 13070 (1998)
Stable isotope mass spectrometry II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a Analytica Chimica Acta 340 (1997)
Stable carbon isotope ratio of sugars from fruit juices ENV 12140
Stable isotope mass spectrometry II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a Analytica Chimica Acta 271 (1993)Stable hydrogen isotope ratio of water from fruit juices ENV 12142 (1997) Stable isotope mass spectrometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Stable oxygen isotope ratio in fruit juice water ENV 12141(1997) Stable isotope mass spectrometry II (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Starch AOAC 925.38 (1925)
Colorimetric I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 73 (2000)
EN 12630
Sucrose High-performance liquid chromatography
IFU Method No. 67 (1996) II
(Section 3.1.2: “Other permitted ingredients”) (HPLC)
NMKL 148 (1993)Sucrose EN 12146 / IFU 56 Enzymatic determination III (Section 3.1.2: “Other permitted ingredients”)
Sugar beet derived syrups in frozen concentrated orange juice δ18O measurements in water AOAC 992.09 Oxygen isotope ratio analysis I (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Optimized Monier Williams AOAC 990.28 Sulphur dioxide IFU Method No. 7A (2000) Titrimetry after distillation II (Section 4: “Food additives”) NMKL 132 (1989)
Provision Method Principle Type
Sulphur dioxide ISO 5522:1981
Titrimetry after distillation III
(Section 4: “Food additives”) ISO 5523:1981Sulphur dioxide NMKL 135 (1990) Enzymatic determination III (Section 4: “Food additives”)
Tartaric acid in grape juice EN 12137 (1997) High-performance liquid chromatography
II
(Section 4: “Food additives”) IFU Method No. 65 (1995) (HPLC)EN 12147 (1995) Titrable acids, total IFU Method No. 3 (1968) Titrimetry I (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a ISO 750:1998
Total dry matter (vacuum-oven drying at 70°C)c EN 12145 (1996)
Gravimetric determination I
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a IFU Method No. 61 (1991)EN 12135 (1997) Total nitrogen Digestion/titration I IFU Method No. 28 (1991)
Total solids (Microwave oven drying)c AOAC 985.26 Gravimetric determination I (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Vitamin C High-performance liquid chromatography
EN 14130 (2004) II
(Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a (HPLC)Vitamin C (dehydro-ascorbic acid and ascorbic acid) AOAC 967.22 Microfluorometry III (Section 3.2: “Quality criteria” and Section 3.3: “Authenticity”)a
Notes:
a See Section 3.4: “Verification of composition, quality and authenticity”. b All juices except citrus-based juices. c Because there is no numerical value in the standard, duplicate Type I methods have been included which may lead to different results.
ANNEX I
Table A1: Minimum Brix level for reconstituted juice and reconstituted purée and minimum juice a
and/or purée content for fruit nectars (% v/v)b at 20°C
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréeActinidia deliciosa Kiwi ( * )c ( * )c (A. Chev.) C. F. Liang & A. R. Ferguson
Anacardium occidentale L. Cashewapple 11.5 25.0
12.8d It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted Ananas comosus (L.) Merrill juice of lower Brix from Pineapple these countries introduced 40.0 Ananas sativis L. Schult. f. into international trade will be acceptable, provided it meets the authenticity methodology listed in the General standard for fruit juices and nectars and the level will not be below 10° Brix for pineapple juice and apple juice.
Annona muricata L. Soursop 14.5 25.0 Annona squamosa L Sugar apple 14.5 25.0 Averrhoa carambola L. Carambola/ Starfruit 7.5 25.0 Carica papaya L. Papaya ( * )c 25.0 Chrysophyllum cainito Star apple ( * )c ( * )c
Citrullus lanatus (Thunb.) Matsum. & Watermelon 8.0 40.0 Nakai var. Lanatus
According to the Citrus aurantifolia (Christm.) (swingle) Lime 8.0d legislation of the importing country
Citrus aurantium L. Sour orange ( * )c 50.0
According to the Citrus limon (L.) Burm. f. Citrus Lemon 8.0d legislation of the limonum Rissa importing country
Citrus paradisi Macfad Grapefruit 10.0d 50.0
Citrus paradisi, Sweetie grapefruit 10.0 50.0 Citrus grandis
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréeMandarine/ Citrus reticulata Blanca 11.8d 50.0 Tangerine
11.8– 11.2d and consistent with the application of national legislation of the importing country but not lower than 11.2. It is recognized that in different countries, the Brix level may naturally differ from this range of values. In cases where the Citrus sinensis (L.) Orange Brix level is consistently 50.0 lower than this range of values, reconstituted juice of lower Brix from these countries introduced into international trade will be acceptable, provided it meets the authenticity methodology listed in the General standard for fruit juices and nectars and the level will not be below 10° Brix.
Cocos nucifera L.e Coconut 5.0 25.0 Cucumis melo L. Melon 8.0 35.0
Cucumis melo L subsp. melo var. Casaba melon 7.5 25.0 inodorus H. Jacq.
Cucumis melo L. subsp. melo var. Honeydew melon 10.0 25.0 inodorus H. Jacq
Cydonnia oblonga Mill. Quince 11.2 25.0 Diospyros khaki Thunb. Persimmon ( * )c 40.0 Empetrum nigrum L. Crowberry 6.0 25.0 Eribotrya japonesa Loquat ( * )c ( * )c
Guavaberry Eugenia syringe ( * )c ( * )c Birchberry
Eugenia uniflora Rich. Suriname cherry 6.0 25.0
Ficus carica L. Fig 18.0 25.0
Fortunella Swingle sp. Kumquat ( * )c ( * )c
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréeFragaria x. ananassa Duchense(Fragaria chiloensis Strawberry 7.5 40.0 Duchesne x Fragaria virginiana Duchesne)
Genipa americana “Genipap” 17.0 25.0 Hippophae elaeguacae Sea buckthorn ( * )c 25.0
Buckthornberry = Hipppohae rhamnoides L. 6.0 25.0 Sallow-thornberry
Litchi chinensis Sonn. Litchi/Lychee 11.2 20.0
Lycopersicum esculentum L. Tomato 5.0 50.0
Malpighia sp. Acerola
6.5 25.0
(Moc. & Sesse) (West Indian cherry)11.5 It is recognized that in different countries, the Brix level may naturally differ from this value. In cases where the Brix level is consistently lower than this value, reconstituted juice of lower Brix from Malus domestica Borkh. Apple these countries introduced 50.0 into international trade will be acceptable, provided it meets the authenticity methodology listed in the General standard for fruit juices and nectars (CXS 247-2005) and the level will not be below 10° Brix for pineapple juice and apple juice.
Malus prunifolia (Willd.) Borkh. Malus Crab apple 15.4 25.0 sylvestris Mill.
Mammea americana Mammee apple ( * )c ( * )c Mangifera indica L Mango 13.5 25.0 Morus sp. Mulberry ( * )c 30.0
Musa species including M. acuminata and Banana ( * )c 25.0 M. paradisiaca but excluding other plantains
Passiflora edulis Yellow passion fruit ( * )c ( * )c
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréePasiflora edulis Sims. f. edulus Passiflora edulis Sims. f. Passion fruit 12d 25.0 Flavicarpa O. Def.
Passiflora quadrangularis Passion fruit ( * )c ( * )c Phoenix dactylifera L. Date 18.5 25.0 Pouteria sapota Sapote ( * )c ( * )c Prunus armeniaca L. Apricot 11.5 40.0 Prunus avium L. Sweet cherry 20.0 25.0 Prunus cerasus L. Sour cherry 14.0 25.0 Prunus cerasus L. cv. Stevnsbaer Stonesbaer 17.0 25.0 Prunus domestica L. subsp. domestica Plum 12.0 50.0 Prunus domestica L. subsp. domestica Prune 18.5 25.0 Prunus domestica L. subsp. domestica Quetsche 12.0 25.0
Prunus persica (L.) Batsch var. Nectarine 10.5 40.0 nucipersica (Suckow) c. K. Schneid.
Prunus persica (L.) Batsch var. persica Peach 10.5 40.0
Prunus spinosa L. Sloe 6.0 25.0
Psidium guajava L. Guava 8.5 25.0
Punica granatum L. Pomegranate 12.0 25.0
Pyrus arbustifolia (L.) Pers. Aronia/Chokeberry ( * )c ( * )c
Pyrus communis L. Pear 12.0 40.0
Ribes nigrum L. Black Currant 11.0 30.0
Ribes rubrum L. Red Currant 10.0 30.0
Ribes rubrum L. White Currant 10.0 30.0
Ribes uva-crispa Red gooseberry ( * )c 30.0
Ribes uva-crispa L. Gooseberry 7.5 30.0
Ribes uva-crispa L. White gooseberry ( * )c 30.0
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted purée
Rosa canina L. Cynorrhodon ( * )c 40.0
Rosa sp. L. Rosehip 9.0 40.0
Rubus chamaemorus L. Cloudberry 9.0 30.0Rubus chamaemorus L. Mulberry ( * )c 40.0 Morus hybrid
Rubus fruitcosus L. Blackberry 9.0 30.0
Rubus hispidus (of North America) Dewberry 10.0 25.0 R. caesius (of Europe)
Rubus idaeus L. Rubus strigosus Red raspberry 8.0 40.0 Michx.
Rubus loganobaccus L. H. Bailey Loganberry 10.5 25.0 Rubus occidentalis L. Black raspberry 11.1 25.0 Rubus ursinus Cham. & Schltdl. Boysenberry 10.0 25.0
Rubus vitifolius x Rubus idaeus Youngberry 10.0 25.0 Rubus baileyanis
Sambucus nigra L. Sambucus Elderberry 10.5 50.0 canadensis.
Solanum quitoense Lam. “Lulo” ( * )c ( * )c Sorbus aucuparia L. Rowanberry 11.0 30.0 Sorbus domestica Sorb ( * )c 30.0 Spondia lutea L. “Cajá” 10.0 25.0 Spondias tuberosa Arruda ex Kost. “Umbu” 9.0 25.0 Syzygiun jambosa Pome apple ( * )c (*)c
Adequate content to Tamarind Tamarindus indica 13.0 reach a minimum acidity (Indian date) of 0.5
Theobroma cacao L. Cocoa pulp 14.0 50.0 Theobroma grandiflorum L. “Cupuaçu” 9.0 35.0
Vaccinium macrocarpon Aiton Cranberry 7.5 30.0 Vaccinium oxycoccos L.
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréeVaccinium myrtillus L. Vaccinium corymbosum L. Bilberry/Blueberry 10.0 40.0 Vaccinium angustifolium
Vaccinium vitis-idaea L. Lingonberry 10.0 25.0
16.0 Minimum Brix level of
14may apply for grape juice from Vitis labrusca and hybrids thereof produced under specific edaphoclimatic conditions, if supported by national composition data and if consistent with the application of national legislation of the importing country. In specific Vitis vinifera L. edaphoclimatic conditions, or hybrids thereof the Brix level for grape Vitis labrusca Grape juice from Vitis labrusca 50.0 or hybrids thereof and hybrids thereof may in some years be lower than
16.The reconstituted juice shall meet the authenticity methodology listed in the General standard for fruit juices and nectars (CXS 247-2005) and the Brix level shall correspond to the Brix level as expressed from the Vitis labrusca and hybrids thereof used to make the concentrate.
Adequate content to Other: High acidity reach a minimum acidity of 0.5
Other: High pulp content or 25.0 strong flavour
Minimum Brix level
Minimum juice and/or
Fruit common for reconstituted
Botanical name purée content (% v/v)
name fruit juices and
for fruit nectars
reconstituted puréeOther: Low acidity, low pulp content, or 50.0 low/medium flavour
Notes:
a For the purposes of the standard, the Brix is defined as the soluble solids content of the juice as determined by the method found in the section on methods of analysis and sampling. b If a juice is manufactured from a fruit not mentioned in the above list, it must, nevertheless, comply with all the provisions of the standard, except that the minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate. c No data currently available. The minimum Brix level of the reconstituted juice shall be the Brix level as expressed from the fruit used to make the concentrate. d Acid corrected as determined by the method for total titratable acids in the section on methods of analysis and sampling. e This product is coconut water, which is directly extracted from the coconut without expressing the coconut meat.
Referenced texts
1General standard for food additives (CXS 192-1995).
2WHO (World Health Organization). 2022. Guidelines for drinking-water quality: fourth edition incorporating the first and second addenda. https://www.who.int/publications/i/ item/9789240045064
3Standard for sugars (CXS 212-1999).
4General principles of food hygiene (CXC 1-1969).
5Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).
6General standard for the labelling of pre-packaged foods (CXS 1-1985).
7General guidelines on claims (CXG 1-1979).
8Guidelines on nutrition labelling (CXG 2-1985).
9Guidelines for use of nutrition claims (CXG 23-1997).
10
General standard for the labelling of non-retail containers of foods (CXS 346-2021).
Codex Alimentarius
A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.
Codex Secretariat Contacts
codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO
Food and Agriculture Organization of the United Nations Rome, Italy
FAO and WHO. 2026. General standard for fruit juices and nectars. Codex Alimentarius Standard, No. CXS 247-2005. Codex Alimentarius Commission. Rome. https://openknowledge. fao.org/handle/20.500.14283/cd9081en
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