Philippine Standard Specifications for Jams and Jellies

Antifoaming agents like (a) butter, oleo-margarine, lard, corn oil, coconut oil, mono- and diglycerides of fat-forming fatty acids in an amount not more than is necessary to inhibit foaming, (b) dimethylpolysiloxane in a quantity not more than 10 mg/kg.

Spice

10. Firming agents (for use only on the fruit) like carbonate, calcium chloride, calcium lactate, and calcium gluconate expressed as Ca, singly or in combination in a quantity not more than 200 mg/kg.

11. Antioxidant like L-ascorbic acid in a quantity not more than 500 mg/kg.

3. Label Declaration

Jam that contains the optional ingredients sodium benzoate and benzoic acid shall be declared by the statement “sodium benzoate” or “benzoic acid added” as preservative.

Jam that contains the optional ingredient spice shall be declared by the statement “spice added” or “with added spice” but in lieu of the word “spice” in such statement, the common name of the spice maybe used.

Jam that contains the optional ingredient, artificial coloring and artificial flavoring, shall bear the statement “artificial flavoring and artificial coloring added” or “with added flavoring and artificial coloring.”

If ascorbic acid is added to preserve color, its presence shall be declared as “L-ascorbic acid added as an antioxidant.”

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

ADMINISTRATIVE ORDER
No. 238 s. 1975
SUBJECT: REGULATION
B-4 Definitions and Standards of Food
B-4.13 Jams (Fruit Preserves) and Jellies
B-4.13-01 Jams (naming the fruit)

Approved:
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health
Recommended by:
(Sgd.) L. M. PESIGAN
Food and Drug Administrator