Philippine Standard Specifications for Peanut Butter

Identity

  • Peanut butter is the food prepared from good quality peanuts absolutely free from molds, by grinding properly shelled and roasted bleached peanuts, in which the germs may or may not be included or unblanched peanuts including the skin and germs to which maybe added safe and suitable seasoning and stabilizing
    ingredients.
  • It shall have a medium brown color, spreadable, maybe moderately, but not excessively thin and stiff; in stabilized type, there maybe no more than slightly noticeable oil separation or in non-stabilized type, there maybe no excessive oil separation that causes noticeable dryness or that required more than moderate
    mixing to disperse the oil, free from objectionable flavors and aromas, and freefrom dark particles.
  • The seasoning and stabilizing ingredients shall not exceed 12 per cent of the weight of the finished product. The fat content shall not exceed 55%. It shall contain not more than 2 per cent water insoluble inorganic residue.
  • The seasoning and stabilizing ingredients referred to in paragraph (a) are substances that perform a useful function and are regarded as suitable except that artificial flavoring, artificial sweeteners, chemical preservatives, added vitamins and color additives are not suitable ingredients of peanut butter. Stabilizing
    ingredients shall be hydrogenated vegetable oils including partially hydrogenated vegetable oils.

Label Statement of Optional Ingredients

  • If peanut butter is prepared from unblanched peanuts, the name shall show that fact by some such statement as “prepared from unblanched peanuts (skins left on) and such statement shall be printed in letters big enough to be seen under customary conditions of purchase or use and shall immediately proceed or follow the words “peanut butter” without intervening written, printed or graphic matter.
  • The label of peanut butter shall name, by their common names, the optional ingredients used. If hydrogenated vegetable oil is used, the label statement of optional ingredients shall include the words “hydrogenated ___________ oil” or “hardened oil”, the blank being filled in either with the names of the vegetable sources of the oil alternately with the word “vegetable” for example “hydrogenated peanut oil” or “hardened peanut and cottonseed oils” or “hydrogenated vegetable oil.”

This regulation shall take effect thirty (30) days after publication in the Official Gazette.

ADMINISTRATIVE ORDER
No. 228 s. 1974
Recommended by:
(Sgd) L.M. PESIGAN
Food and Drug Administrator
(Sgd) CLEMENTE S. GATMAITAN, M.D. M.P.H.
Acting Secretary of Health

Philippine Standard Specifications for Jams and Jellies

jams-standard dragon fruit

1. Identity – Preserves or jams are the viscous or semisolid products obtained fromĀ  substantially sound, wholesome, clean and ripe fruit, concentrated and frozen prepared fruits or combination of two or more fruits e.g. mango-pineapple jam: free from defective materials normally associated with fruits which may be whole or pieces of fruit, fruit pulp, fruit puree or canned fruit by boiling to a suitable consistency with or without water and a carbohydrate sweetener or combination thereof; pectin, edible acids and minor amounts of approved ingredients and additives.

2. Standard of Quality

  • It shall contain not less than 40 parts by weight of the fruit ingredient exclusive of any added sugar or other optional ingredients used in the preparation of the fruit ingredient for each 100 parts by weight, of finished product except that where the name fruit is strawberry, it shall contain not less than 32 parts by weight of the fruit ingredient and where the name of fruit is pineapple, it shall contain not less than 23 parts by weight of the fruit ingredient.
  • When a jam contains a mixture of two fruits, the first-named fruit shall contribute not less than 50 per cent, not more than 75 per cent, of the total fruit content except when melon, passionfruit, lemon, papaya, or ginger is one of the two fruits.
  • When melon or papaya is a constituent it may be present up to a level of 95 percent and where pineapple, passionfruit, lemon and ginger are present they shall be present at a level of not less than 5 percent with the major ingredient being permitted at a level greater than 75 percent.
  • When jam contains a mixture of three fruits, the first-named fruit shall contribute not less than 33-1/3 percent, nor more than 75 percent, of the total fruit content.
  • When a jam contains a mixture of four or more fruits, the first-named fruit shall contribute not less than 25 per cent nor more than 75 percent, of the total fruit content.
  • The soluble solids value of the finished product may not be less than 65 percent.
  • Jelly may contain:
  1. Pectin or pectinous preparation which reasonably compensates for
  2. deficiency, if any, of the natural pectin content of the fruit ingredient.
  1. Acid ingredients like vinegar, lemon juice, lime juice, citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or any combination of two or more of these in quantity which reasonably compensates for
  2. deficiency, if any, of the natural acidity of the fruit ingredient.
  1. Preservatives like sodium benzoate, sorbic acid or potassium salt and esters of parahydroxy benzoic acid, singly or combination in a quantity not more than 1000 mg/kg. and sulfur dioxide (as a carry-over from raw material) in a quantity not more than 100 mg/kg.
  1. Sodium, potassium and calcium salts of citric, malic and tartaric acid as pH regulatory agents.
  1. Flavors like natural fruit essences of the named fruit in the product, natural mint flavor, natural cinnamon flavor, harmless artificial flavoring and harmless artificial coloring.

jams-standard dragon fruit

Philippine Standard for Milk and Milk Products

Department of Health published a regulation prescribing the standard of identity and quality of milk and milk products under ADMINISTRATIVE ORDER NO. 132 s. 1970.
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MILK

1. Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy cows and contains not less than: a) 8.25% of milk solids not fat, and b) 3.00% of milk fat. The name “Milk” unqualified means cow’s milk.

2. Carabao’s and/or Buffalo’s Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy carabao and contains not less than: a) 8.5% of milk solids not fat, and b) 7.5% of milk fat.

3. Goat’s (native) Milk is the lacteal secretion practically free from colostrum, obtained by the complete milking of one or more healthy goat and contains not less than: a) 8.5% of milk solids not fat, and c) 4.00% of milk fat.

4. Pasteurized Milk is milk which has been subject to a temperature not lower than 63oC (145oF) and holding it continuously at that temperature for not less than 30 minutes, or at least 72oC (161oF) and holding it continuously at that temperature for at least 15 seconds. The milk should be promptly cooled to 10oC (50oF) or lower, Provided, that nothing in this definition shall be construed as barring any other pasteurization process which has been recognized to be equally efficient and which is approved by health authorities.

5. Sterilized Milk is milk that has been heated without concentration appreciable loss of volume to a temperature of at least 100oC for length of time to kill all the organisms present and shall be delivered to the consumer in hermetically sealed containers and conforms to that standard and quality of milk as defined. Homogenized Milk which has been treated in such manner as to ensure break-up of the fat globules to such an extent that after 43 hours of quiescent storage at 7oC (45oF), no visible cream separation occurs on the milk and the fat percentage of the top 100 cc. Of milk in quart bottle or of proportionate volumes in containers of other sizes, does not differ by more than 10% from the fat percentage of the remaining milk as determined after thorough mixing. The word “Milk” shall be interpreted to include homogenized milk.

6. Evaporated Milk, Evaporate whole milk, Evaporated full cream milk, unsweetened condensed whole milk, unsweetened full cream condensed milk is the liquid product obtained by the partial removal of the water from milk and contains not less than: a) 25.8% of milk solids, and b) 7.8% of milk fat.

It may contain one or more of the following optional ingredients: 1) Disodium phosphate or sodium citrate or both or calcium chloride, added in a total quantity of not more than 0.1% by weight of the finished evaporated milk, 2) Carrageenan or salts of carrageenan in a quantity not exceeding .015% of the finished product, and 3) Vitamin D in such quantity as to increase the total Vitamin D content to not less than 25 U.S.P. units per 29.57 cc. Of the finished evaporated milk. It may be homogenized. It is sealed in a container and so processed by heat either before or after sealing as to prevent spoilage.

When the optional ingredient (2) is added, the label shall bear the statement ” _____ added” or “with added ______” to retard fat separation. When the optional ingredient (3) is present, the label shall bear the statement “with increased Vitamin D or Vitamin D increased”, and a quantitative statement of the total Vitamin D content of the finished product.

Philippine Standard Quality for Patis (Fish Sauce)

datu-puti-patis

Department of Health published a regulation prescribing the standard of identity and quality of patis.
(Fish Sauce, Condiments, Sauces, Seasonings)

datu-puti-patis

1. Identity: Patis is the clear liquid sauce, straw yellow to amber in color, obtained from the liquefaction of the mixture of fish or shrimp and common salt, and has a strong salty taste with traces of fishy odor.

2. Standard of Quality
a) specify gravity 1.21-1.22
b) Total Solids not less than 32%
c) Alkalinity of the water soluble ash of one gram of the original sample – not less than 1 and not more than 2 cubic centimeters of tenth normal acid.
d) Protein Content:
1) Extra Special Patis – Not less than 12%
2) Special Patis – not less than 10%
3) Regular Patis – not less than 6%

3. Statement of Substandard Quality
Patis whose protein content fails below the minimum standard requirement of 6% but not below 3% of protein, shall be labeled “Patis Below Standard” or “Patis Flavor”. Any similar food products containing protein less than 3% are no longer considered patis and should not be allowed to be offered for sale under the name of “Patis Below Standard.”

Philippine Standard for Wine, Beer, Brandy, Vodka and Whiskey

Basically, there are six types of wine.

1. Dry, Semi-dry and Sweet wine
2. Fortified and Unfortified wine
3. Sparkling wine, Still wine (effervescent of non-effervescent) and carbonated wine
4. Red and white wines
5. Special or Medicinal wines
6. Basi

Standard Specifications for Wine

Wine . The product made from natural alcoholic fermentation of a wide variety of sugary materials including juices extracted from flowers, fruits, herbs, etc. containing not less than 9% but not more than 16% alcohol by volume.

Dry wine. A wine which contains less than 1 gram of sugar in 100 ml at 20 degree C.

Sweet Wine. Wine which contains not more than 8 grams of sugar in 100 ml at 20 degree C.

Semi-dry Wine. A wine which contains not less than 1 gram but not more than 8 grams of sugar in 100ml at 20 degree C.

Fortified Wine. Wine which derive some of it alcoholic content from fermentation and some from the addition of distilled spirits. It contains more than 15% and not more than 22% alcohol.

Unfortified Wine. Wine whose alcoholic content is derived solely from fermentation.

Sparkling Wine. Wine bottled before the fermentation has ceased so that it contains carbon dioxide gas solution with a pressure greater than atmospheric pressure. It may also be impregnated with CO2 by allowing the wine to undergo fermentation process in closed tanks and bottling under pressure or by simply carbonation the bottled wine under pressure.

Carbonated Wine. Wine which is rendered effervescent by imprenating CO2 and is designated as carbonated.

Still wine. Wine whose fermentation has been completed before bottling so that it contains only such proportion of the carbon dioxide produced in the fermentation as can remain dissolved in the liquid in equilibrium with the air under condition of manipulation.