This electronic document was downloaded from the GPO web site, November 2003,
and is provided for information purposes only. The Code of Federal Regulations,
Title 21, is updated April 1 of each year.
The most current version of the regulations may be found at the
GPO web site.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155]
[Page 460]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart A--General Provisions
Sec.
155.3 Definitions.
Subpart B--Requirements for Specific Standardized Canned Vegetables
155.120 Canned green beans and canned wax beans.
155.130 Canned corn.
155.131 Canned field corn.
155.170 Canned peas.
155.172 Canned dry peas.
155.190 Canned tomatoes.
155.191 Tomato concentrates.
155.194 Catsup.
155.200 Certain other canned vegetables.
155.201 Canned mushrooms.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14449, Mar. 15, 1977, unless otherwise noted.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.3]
[Page 460-461]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart A--General Provisions
Sec. 155.3 Definitions.
For the purposes of this part:
(a) The procedure for determining drained weight is set forth in the
"Official Methods of Analysis of the Association of Official Analytical
Chemists," 13th Ed. (1980), sections 32.001-32.003, which is
incorporated by reference. Copies are available from the Association of
Official Analytical Chemists International, 481 North Frederick Ave,
suite 500, Gaithersburg, MD 20877-2504, or available for inspection at
the Office of the Federal Register, 800 North Capitol Street, NW., suite
700, Washington, DC.
(b) Compliance means the following: Unless otherwise provided in a
standard, a lot of canned vegetables shall be deemed in compliance for
the following factors, to be determined by the sampling and acceptance
procedure as provided in paragraph (c) of this section, namely:
(1) Quality. The quality of a lot shall be considered acceptable
when the number of defectives does not exceed the acceptance number (c)
in the sampling plans.
(2) Fill of container. A lot shall be deemed to be in compliance for
fill of container (packing medium and vegetable ingredient) when the
number of defectives does not exceed the acceptance number (c) in the
sampling plans.
(3) Drained weight. A lot shall be deemed to be in compliance for
drained weight based on the average value of all samples analyzed
according to the sampling plans.
(c) The sampling and acceptance procedure means the following:
(1) Definitions--(i) Lot. A collection of primary containers or
units of the same size, type, and style manufactured or packed under
similar conditions and handled as a single unit of trade.
(ii) Lot size. The number of primary containers or units in the lot.
(iii) Sample size. The total number of sample units drawn for
examination from a lot.
(iv) Sample unit. A container, a portion of the contents of a
container, or a composite mixture of product from small containers that
is sufficient for the examination or testing as a single unit. For fill
of container, the sample unit shall be the entire contents of the
container.
(v) Defective. Any sample unit shall be regarded as defective when
the sample unit does not meet the criteria set forth in the standards.
(vi) Acceptance number (c). The maximum number of defective sample
units permitted in the sample in order to consider the lot as meeting
the specified requirements.
(vii) Acceptable quality level (AQL). The maximum percent of
defective sample units permitted in a lot that will be accepted
approximately 95 percent of the time.
[[Page 461]]
(2) Sampling plans.
------------------------------------------------------------------------
Size of container
Lot size (primary containers ---------------------
n \1\ c \2\
------------------------------------------------------------------------
net weight equal to or less than 1 kg (2.2 lb)
------------------------------------------------------------------------
4,800 or less..................................... 13 2
4,801 to 24,000................................... 21 3
24,001 to 48,000.................................. 29 4
48,001 to 84,000.................................. 48 6
84,001 to 144,000................................. 84 9
144,001 to 240,000................................ 126 13
Over 240,000...................................... 200 19
------------------------------------------------------------------------
net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)
------------------------------------------------------------------------
2,400 or less..................................... 13 2
2,401 to 15,000................................... 21 3
15,001 to 24,000.................................. 29 4
24,001 to 42,000.................................. 48 6
42,001 to 72,000.................................. 84 9
72,001 to 120,000................................. 126 13
Over 120,000...................................... 200 19
------------------------------------------------------------------------
net weight greater than 4.5 kg (10 lb)
------------------------------------------------------------------------
600 or less....................................... 13 2
601 to 2,000...................................... 21 3
2,001 to 7,200.................................... 29 4
7,201 to 15,000................................... 48 6
15,001 to 24,000.................................. 84 9
24,001 to 42,000.................................. 126 13
Over 42,000....................................... 200 19
------------------------------------------------------------------------
\1\ n = number of primary containers in sample.
\2\ c = acceptance number.
(d) Strength and redness of color means at least as much red as is
obtained by comparison of the prepared product, with the blended color
produced by spinning a combination of the following concentric Munsell
color discs of equal diameter, or the color equivalent of such discs:
Disc 1--Red (5R 2.6/13) (glossy finish)
Disc 2--Yellow (2.5 YR 5/12) (glossy finish)
Disc 3--Black (N1) (glossy finish)
Disc 4--Grey (N4) (mat finish)
Such comparison is to be made in full diffused daylight or under a
diffused light source of approximately 2691 lux (250 footcandles) and
having a spectral quality approximating that of daylight under a
moderately overcast sky, with a correlated color temperature of 7,500
degrees Kelvin 200 degrees. With the light source directly
over the disc and product, observation is made at an angle of 45 degrees
from a distance of about 24 inches from the product. Electronic color
meters may be used as an alternate means of determining the color of
tomato concentrates. Such meters shall be calibrated to indicate that
the color of the product is as red or more red than that produced by
spinning the Munsell color discs in the combination as set out above.
(e) Tomato soluble solids means the sucrose value as determined by
the method prescribed in the "Official Methods of Analysis of the
Association of Official Analytical Chemists," 13th Ed., 1980, sections
32.014 to 32.016 and 52.012, under the headings "Soluble Solids in
Tomato Products Official Final Action" and "Refractive Indices (n) of
Sucrose Solutions at 20 deg.," which is incorporated by reference.
Copies are available from the Association of Official Analytical
Chemists International, 481 North Frederick Ave., suite 500,
Gaithersburg, MD 20877-2504, or are available for inspection at the
Office of the Federal Register, 800 North Capitol Street, NW., suite
700, Washington, DC. If no salt has been added, the sucrose value
obtained from the referenced tables shall be considered the percent of
tomato soluble solids. If salt has been added either intentionally or
through the application of the acidified break, determine the percent of
such added sodium chloride as specified in paragraph (f) of this
section. Subtract the percentage so found from the percentage of total
soluble solids found (sucrose value from the refractive index tables)
and multiply the difference by 1.016. The resultant value is considered
the percent of "tomato soluble solids."
(f) Salt means sodium chloride, determined as chloride and
calculated as percent sodium chloride, by the method prescribed in
"Official Methods of Analysis of the Association of Official Analytical
Chemists," 13th Ed., 1980, sections 32.025 to 32.030, under the heading
"Method III (Potentiometric Method)," which is incorporated by
reference.
[45 FR 43398, June 27, 1980, as amended at 47 FR 11831, Mar. 19, 1982;
48 FR 3954, Jan. 28, 1983; 54 FR 24895, June 12, 1989; 63 FR 14035, Mar.
24, 1998]
[[Page 462]]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.120]
[Page 462-466]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.120 Canned green beans and canned wax beans.
(a) Identity--(1) Definition. Canned green beans and canned wax
beans are the foods prepared from succulent pods of fresh green bean or
wax bean plants conforming to the characteristics of Phaseolus vulgaris
L. and Phaseolus coccineus L. The optional color and varietal types and
styles of the bean ingredient are set forth in paragraph (a)(2) of this
section. The product is packed with water or other suitable aqueous
liquid medium to which may be added one or more of the other optional
ingredients set forth in paragraph (a)(3) of this section. Such food is
so processed by heat, in an appropriate manner before or after being
sealed in a container, as to prevent spoilage.
(2) Optional color and varietal types and styles of pack. The
optional color and varietal types and styles of the bean ingredient
referred to in paragraph (a)(1) of this section are:
(i) Optional color types. The beans shall be one of the following
distinct color types: (a) Green; or (b) Wax.
(ii) Optional varietal types--(a) Round. Beans having a width not
greater than 1\1/2\ times the thickness of the bean; or
(b) Flat. Beans having a width greater than 1\1/2\ times the
thickness of the bean.
(iii) Optional styles of pack--(a) Whole. Whole pods of any length.
(b) Shoestring or sliced lengthwise or French style. Pods sliced
lengthwise.
(c) Cuts. Transversely cut pods not less than 19 mm (0.75 in) long
as measured along the longitudinal axis, which may contain the shorter
end pieces that result from cutting such pods.
(d) Short cuts. Pieces of pods cut transversely of which 75 percent,
by count, or more are less than 19 mm (0.75 in) in length and not more
than 1 percent by count are more than 32 mm (1\1/4\ in) in length.
(e) Diagonal cuts. Pods cut in lengths as specified in paragraph
(a)(2)(iii)(c) of this section, except the pods are cut at an angle
approximately 45 deg. to the longitudinal axis.
(f) Diagonal short cuts. Pods cut in lengths as specified in
paragraph (a)(2)(iii)(d) of this section, except the pods are cut at an
angle approximately 45 deg. to the longitudinal axis.
(g) Mixture. Any mixture of two or more of the styles specified in
paragraph (a)(2)(iii)(a) to (f), inclusive, of this section.
(3) Optional ingredients. In addition to the optional packing media
listed in paragraph (a)(1) of this section and the optional types and
styles of beans ingredient listed in paragraph (a)(2) of this section,
the following safe and suitable optional ingredients may be used:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate.
(iv) Disodium guanylate.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(vii) Nutritive carbohydrate sweeteners.
(viii) Spice.
(ix) Flavoring (except artificial).
(x) Pieces of green or red peppers or mixtures of both, either of
which may be dried, or other vegetables not exceeding in total 15
percent by weight of the finished product.
(xi) Vinegar.
(xii) Lemon juice or concentrated lemon juice.
(xiii) Glucono delta-lactone.
(xiv) Mint leaves.
(xv) Butter or margarine in a quantity of not less than 3 percent by
weight of the finished product. When butter or margarine is added,
emulsifiers or stabilizers, or both, may be added. No spice or flavoring
simulating the color or flavor imparted by butter or margarine is used.
(4) Labeling. (i) The name of the food is "green beans" or "wax
beans" as appropriate. Wax beans may be additionally designated
"golden" or "yellow".
(ii) The following shall be included as part of the name or in
conjunction with the name of the food:
(a) A declaration of any flavoring that characterizes the product as
specified in Sec. 101.22 of this chapter.
(b) A declaration of any spice, seasoning, or garnishing that
characterizes the product, e.g., "with added spice", or, in lieu of
the word "spice",
[[Page 463]]
the common name of the spice, e.g., "seasoned with green peppers".
(c) The words "vacuum pack" or "vacuum packed" when the weight
of the liquid in the container, as determined by the method prescribed
in paragraph (b)(2)(i) of this section is not more than 25 percent of
the net weight, and the container is closed under conditions creating a
high vacuum in the container.
(d) The name of the optional style of bean ingredient as set forth
in paragraph (a)(2)(iii) of this section or, if a product consists of a
mixture of such styles, the words "mixture of " the blank to be
filled in with the names of the styles present, arranged in the order of
decreasing predominance, if any, by weight of such ingredients. If the
product consists of whole beans and the pods are packed parallel to the
sides of the container, the word "whole" may be preceded or followed
by the words "vertical pack", or if the pods are cut at both ends and
are of substantially equal lengths, the words "asparagus style" may be
used in lieu of the words "vertical pack". If the product consists of
short cuts or diagonal short cuts, a numerical expression indicating the
predominate length of cut in the finished food may be used in lieu of
the word "short", e.g., "\1/2\ inch cut".
(iii) The following may be included in the name of the food:
(a) The word "stringless" where the beans are in fact stringless.
(b) The name of the optional varietal type as specified in paragraph
(a)(2)(ii) of this section, or the specific varietal name, e.g., "Blue
Lake Green Beans", or both.
(iv) If a term designating diameter is used, it shall be supported
by an exact graphic representation of the cross section of the bean pod
or by a statement of the maximum diameter in common or decimal fractions
of an inch and, optionally, by the millimeter equivalent stated
parenthetically. The diameter of a whole, cut, diagonal cut, or short
cut is determined by measuring the thickest portion of the pod at the
shorter diameter of the bean perpendicular to the longitudinal axis.
(5) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) Quality. (1) When tested by the method prescribed in paragraph
(b)(2) of this section:
(i) In the case of cut beans and diagonal cut beans under paragraphs
(a)(2)(iii) (c) and (d) of this section and mixtures of two or more
optional forms under paragraph (a)(2)(iii)(g) of this section, not more
than 60 units per 340 g (12 oz) drained weight are less than 13 mm (0.50
in) long: Provided, That where the number of units per 340 g (12 oz)
drained weight exceeds 240, not more than 25 percent by count of the
total units are less than 13 mm (0.50 in) long.
(ii) In case there are present pods or pieces of pods 10.7 mm (\27/
64\-inch) or more in diameter, there are not more than 12 strings per
340 gm (12 ounces) of drained weight which will support 227 gm (one-half
pound) for 5 seconds or longer.
(iii) The deseeded pods contain not more than 0.15 percent by weight
of fibrous material.
(iv) There are not more than 10 percent by weight of blemished units
of which amount not more than one-half may be materially damaged by
insect or pathological injury. A unit is considered blemished when the
aggregate blemished area exceeds the area of a circle 3 mm (\1/8\ in) in
diameter. Materially damaged means that the unit is damaged to the
extent that the appearance or eating quality of the unit is seriously
affected.
(v) There are not more than 8 unstemmed units per 340 g (12 oz)
drained weight.
(vi) The combined number of leaves, detached stems, and other
extraneous vegetable matter shall not average more than 3 pieces per 340
g (12 oz) drained beans.
(2) Canned beans shall be tested by the following method to
determine whether they meet the requirements of paragraph (b)(1) of this
section:
(i) Determine the gross weight of the container. Open and distribute
the contents of the container over the meshes of a U.S. No. 8 circular
sieve with openings of 2.36 mm (0.0937 in), which has been previously
weighed. The diameter
[[Page 464]]
of the sieve is 20.3 cm (8 in) if the quantity of contents of the
container is less than 1.36 kg (3 lb) and 30.5 cm (12 in) if such
quantity is 1.36 kg (3 lb) or more. The bottom of the sieve is woven-
wire cloth that complies with the specifications of such cloth set forth
in "Official Methods of Analysis of the Association of Official
Analytical Chemists," 15th ed. (1990), vol. 2, p. xii, Table 1,
"Nominal Dimensions of Standard Test Sieves (USA Standard Series),"
under the heading "Definitions of Terms and Explanatory Notes," which
is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1
CFR part 51. Copies may be obtained from the Association of Official
Analytical Chemists International, 481 North Frederick Ave., suite 500,
Gaithersburg, MD 20877-2504, or may be examined at the Office of the
Federal Register, 800 North Capitol St. NW., Seventh Floor, suite 700,
Washington, DC. Without shifting the material on the sieve, incline the
sieve 17 to 20 deg. to facilitate drainage. Two minutes after drainage
begins, weigh the sieve and the drained material. Record in grams
(ounces) the weight so found, less the weight of the sieve, as the
drained weight. Dry and weigh the empty container and subtract this
weight from the gross weight to obtain the net weight. Calculate the
percent of drained liquid in the net weight.
(ii) Pour the drained material from the sieve into a flat tray and
spread it in a layer of fairly uniform thickness. Count the total number
of units. For the purpose of this count, loose seeds, pieces of seed,
loose stems, and extraneous material are not to be included. Divide the
number of units by the drained weight recorded in paragraph (b)(2)(i) of
this section and multiply by 340 to obtain the number of units per 340 g
(12 oz) drained weight.
(iii) Examine the drained material in the tray, weigh and record
weight of blemished units, count and record the number of unstemmed
units; and, in case the material consists of the optional ingredient
specified in paragraph (a)(2)(iii) (c), (d) or (f) of this section,
count and record the number of units which are less than 13 mm (0.50
in.) long. If the number of units per 340 g (12 oz.) is 240 or less,
divide the number of units which are less than 13 mm (0.50 in.) by the
drained weight recorded in paragraph (b)(2)(i) of this section and
multiply by 340 to obtain the number of such units per 340 g (12 oz.)
drained weight. If the number of units per 340 g (12 oz.) exceeds 240,
divide the number of units less than 13 mm (0.50 in.) long by the total
number of units and multiply by 100 to determine the percentage by count
of the total units which are less than 13 mm (0.50 in.) long.
(a) Divide the weight of blemished units by the drained weight
recorded in paragraph (b)(2)(i) of this section and multiply by 100 to
obtain the percentage by weight of blemished units in the container.
(b) Divide the number of unstemmed units by the drained weight
recorded in paragraph (b)(2)(i) of this section and multiply by 340 to
obtain the number of unstemmed units per 340 g (12 oz.) of drained
weight.
(iv) Remove from the tray the extraneous vegetable material, count,
record count, and return to tray.
(v) Remove from the tray one or more representative samples of 99 to
113 g (3\1/2\ to 4 ounces) covering each sample as taken to prevent
evaporation.
(vi) From each representative sample selected in paragraph (b)(2)(v)
of this section, discard any loose seed and extraneous vegetable
material and detach and discard any attached stems. Except with optional
style of ingredient specified in paragraph (a)(2)(iii)(b) of this
section (pods sliced lengthwise), trim off, as far as the end of the
space formerly occupied by the seed, any portion of pods from which the
seed has become separated. Remove and discard any portions of seed from
the trimmings and reserve the trimmings for paragraph (b)(2)(viii) of
this section. Weigh and record the weight of the trimmed pods. Deseed
the trimmed pods and reserve the deseeded pods for paragraph
(b)(2)(viii) of this section. Remove strings from the pods during the
deseeding operation. Reserve these strings for testing as prescribed in
paragraph (b)(2)(vii) of this section. In
[[Page 465]]
the case of pods sliced lengthwise, remove seed and pieces of seed and
reserve the deseeded pods for use as prescribed in paragraph
(b)(2)(viii) of this section.
(vii) If strings have been removed for testing, as prescribed in
paragraph (b)(2)(vi) of this section, test them as follows:
Fasten clamp, weighted to 250 g (8.8 oz.), to one end of the string,
grasp the other end with the fingers (a cloth may be used to aid in
holding the string), and lift gently. Count the string as tough if it
supports the 250 g (8.8 oz.) weight for at least 5 seconds. If the
string breaks before 5 seconds, test such parts into which it breaks as
are 13 mm (\1/2\ in.) or more in length; and if any such part of the
string supports the 250 g (8.8 oz.) weight for at least 5 seconds, count
the string as tough. Divide the number of tough strings by the weight of
the sample recorded in paragraph (b)(2)(v) of this section and multiply
by 340 to obtain the number of tough strings per 340 g (12 oz.) drained
weight.
(viii) Combine the deseeded pods with the trimmings reserved in
paragraph (b)(2)(vi) of this section, and, if strings were tested as
prescribed in paragraph (b)(2)(vii) of this section, add such strings
broken or unbroken. Weigh and record weight of combined material.
Transfer to the metal cup of a malted-milk stirrer and mash with a
pestle. Wash material adhering to the pestle back into cup with 200 cc
of boiling water. Bring mixture nearly to a boil, add 25 cc of 50
percent (by weight) sodium hydroxide solution and bring to a boil. (If
foaming is excessive, 1 cc of capryl alcohol may be added.) Boil for 5
minutes, then stir for 5 minutes with a malted-milk stirrer capable of a
no-load speed of at least 7,200 rpm. Use a rotor with two scalloped
buttons shaped as shown in exhibit 1 as follows:
[GRAPHIC] [TIFF OMITTED] TR01JA93.377
Transfer the material from the cup to a previously weighed 30-mesh monel
metal screen having a diameter of about 9-10 cm (3\1/2\ to 4 in.) and
side walls about 2.5 cm (1 in.) high, and wash fiber on the screen with
a stream of water using a pressure not exceeding a head (vertical
distance between upper level of water and outlet of glass tube) of 152
cm (60 in.), delivered through a glass tube 7.6 cm (3 in.) long and 3 mm
(\1/8\ in.) inside diameter inserted into a rubber tube of 6 mm (\1/4\
in.) inside diameter. Wash the pulpy portion of the material through the
screen and continue washing until the remaining fibrous material,
moistened with phenolphthalein solution, does not show any red color
after standing 5 minutes. Again wash to remove phenolphthalein. Dry the
screen containing the fibrous material for 2 hours at 100 deg.C, cool,
weigh, and deduct weight of screen. Divide the weight of fibrous
material by the weight of combined deseeded pods, trimmings, and strings
and multiply by 100 to obtain the percentage of fibrous material.
(ix) If the drained weight recorded in paragraph (b)(2)(i) of this
section was less than 340 g (12 oz.), open and examine separately for
extraneous material, as directed in paragraph (b)(2)(iv) of this
section, additional containers
[[Page 466]]
until a total of not less than 340 g (12 oz.) of drained material is
obtained. To determine the number of pieces of extraneous vegetable
material per 340 g (12 oz.) of drained weight, total the number of
pieces of extraneous vegetable material found in all containers opened,
divide this sum by the sum of the drained weights in these containers
and multiply by 340.
(3) Determine compliance as specified in Sec. 155.3(b) except that a
lot shall be deemed to be in compliance for extraneous plant material
based on an average of all containers examined.
(4) If the quality of the canned green beans or canned wax beans
falls below the standard of quality prescribed by paragraph (b)(1) of
this section, the label shall bear the general statement of substandard
quality specified in Sec. 130.14(a) of this chapter, in the manner and
form therein specified; but in lieu of the words prescribed for the
second line inside the rectangle the following words may be used, when
the quality of canned green beans or canned wax beans falls below the
standard in one only of the following respects:
(i) "Excessive number very short pieces", if the canned green
beans or canned wax beans fail to meet the requirements of paragraph
(b)(1)(i) of this section.
(ii) "Excessive number blemished units", if they fail to meet the
requirements of paragraph (b)(1)(iv) of this section.
(iii) "Excessive number unstemmed units", if they fail to meet the
requirements of paragraph (b)(1)(v) of this section.
(iv) "Excessive foreign material", if they fail to meet the
requirements of paragraph (b)(1)(vi) of this section.
[42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30359, 30360, June 14,
1977; 45 FR 43398, June 27, 1980; 47 FR 11831, Mar. 19, 1982; 49 FR
10101, Mar. 19, 1984; 57 FR 34245, Aug. 4, 1992; 58 FR 2882, Jan. 6,
1993; 63 FR 14035, Mar. 24, 1998]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.130]
[Page 466-469]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.130 Canned corn.
(a) Identity--(1) Definition. Canned sweet corn is the product
prepared from clean, sound kernels of sweet corn packed with a suitable
liquid packing medium which may include water and the creamy component
from corn kernels. The tip caps are removed. The product is of the
optional styles specified in paragraph (a)(2) of this section. It may
contain one, or any combination of two or more, of the optional
ingredients set forth in paragraph (a)(3) of this section. Such food is
processed by heat, in an appropriate manner, before or after being
sealed in a container, so as to prevent spoilage.
(2) Styles. The optional styles referred to in paragraph (a)(1) of
this section consist of succulent sweet corn of the yellow (golden) or
white color type, conforming to Zea mays L. having the sweet corn
characteristic as follows:
(i) Whole kernel or whole grain or cut kernel consisting of whole or
substantially whole cut kernels packed with a liquid medium.
(ii) Cream style consisting of whole or partially whole cut kernels
packed in a creamy component from the corn kernels and other liquid or
other ingredients to form a product of creamy consistency.
(3) Optional ingredients. The following safe and suitable optional
ingredients may be used:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate.
(iv) Disodium guanylate.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(vii) Nutritive carbohydrate sweeteners.
(viii) Spice.
(ix) Flavoring (except artificial).
(x) Citric acid.
(xi) Starch or food starch-modified in cream style corn when
necessary to ensure smoothness.
(xii) Seasonings and garnishes.
(a) Mint leaves.
(b) Pieces of green peppers or red peppers, or mixtures of both,
either of which may be sweet or hot and may be dried, or other
vegetables, not exceeding 15 percent by weight of the finished food.
(c) Lemon juice or concentrated lemon juice.
(d) Butter or margarine in a quantity not less than 3 percent by
weight of the finished food. When butter or margarine is added,
emulsifiers or stabilizers, or both, may be added. When
[[Page 467]]
butter or margarine is added, no spice, or flavoring simulating the
color or flavor imparted by butter or margarine is used.
(4) Labeling. The name of the food is "corn" or "sweet corn" or
"sugar corn" and shall include a declaration of any flavoring that
characterizes the product as specified in Sec. 101.22 of this chapter
and a declaration of any spice, seasoning or garnishing that
characterizes the product; for example, "With added spice", "Seasoned
with red peppers", "Seasoned with butter". The name of the food shall
also include the following:
(i) The optional style of the corn ingredient as specified in
paragraph (a)(2) of this section.
(ii) The words "vacuum pack" or "vacuum packed" when the corn
ingredient is as specified in paragraph (a)(2)(i) of this section and
the weight of the liquid in the container, as determined by the method
prescribed in paragraph (b)(2)(i) of this section, is not more than 20
percent of the net weight, and the container is closed under conditions
creating a high vacuum in the container.
(iii) The color type used only when the product consists of white
corn.
(iv) The color type used only when the product consists of white
corn.
(5) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) Quality. (1) The standard of quality for canned corn is as
follows:
(i) When tested by the method prescribed in paragraph (b)(2) of this
section, canned whole-kernel corn (paragraph (a)(2)(i) of this section):
(a) Contains not more than seven brown or black discolored kernels
or pieces of kernel per 400 g. (14 ounces) of drained weight;
(b) Contains not more than 1 cubic centimeter of pieces of cob for
each 400 g. (14 ounces) of drained weight;
(c) Contains not more than 7 square centimeters (1.1 square inch) of
husk per 400 g. (14 ounces) of drained weight; and
(d) Contains not more than 180 mm. (7 inches) of silk per 28 g. (1
ounce) of drained weight.
(ii) When tested by the method prescribed in paragraph (b)(3) of
this section, canned cream style corn (paragraph (a)(2)(ii) of this
section):
(a) Contains not more than 10 brown or black discolored kernels or
pieces of kernel per 600 g. (21.4 ounces) of net weight;
(b) Contains not more than 1 cubic centimeter of pieces of cob per
600 g. (21.4 ounces) of net weight;
(c) Contains not more than 7 square centimeters (1.1 square inch) of
husk per 600 g. (21.4 ounces) of net weight;
(d) Contains not more than 150 mm. (6 inches) of silk for each 28 g.
(1 ounce) of net weight; and
(e) Has a consistency such that the average diameter of the
approximately circular area over which the prescribed sample spreads
does not exceed 30.5 cm. (12 inches), except that when the washed
drained material contains more than 20 percent of alcohol-insoluble
solids, the average diameter of the approximately circular area over
which the prescribed sample spreads does not exceed 25.4 cm. (10
inches).
(iii)(a) The weight of the alcohol-insoluble solids of whole-kernel
corn (paragraph (a)(2)(i) of this section) does not exceed 27 percent of
the drained weight, when tested by the method prescribed in paragraph
(b)(2) of this section.
(b) The weight of the alcohol-insoluble solids of the washed drained
material of cream style corn (paragraph (a)(2)(ii) of this section) does
not exceed 27 percent of the drained weight of such material, when
tested by the method prescribed in paragraph (b)(3) of this section.
(2) The method referred to in paragraph (b)(1) of this section for
testing whole-kernel corn (paragraph (a)(2)(i) of this section) is as
follows:
(i) Determine the gross weight of the container. Open and distribute
the contents of the container over the meshes of a U.S. No. 8 circular
sieve which has previously been weighed. The diameter of the sieve is
20.3 cm. (8 inches) if the quantity of the contents of the container is
less than 1.36 kg. (3 pounds), and 30.5 cm. (12 inches) if such quantity
is 1.36 kg. (3 pounds) or more. The bottom of the sieve is woven-wire
cloth that complies with the specifications
[[Page 468]]
for such sieve set forth in the "Definitions of Terms and Explanatory
Notes" prescribed in "Official Methods of Analysis of the Association
of Official Analytical Chemists," 13th Ed. (1980), Table 1, "Nominal
Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the
heading "Definitions of Terms and Explanatory Notes," which is
incorporated by reference. Copies may be obtained from the Association
of Official Analytical Chemists International, 481 North Frederick Ave.,
suite 500, Gaithersburg, MD 20877-2504, or may be examined at the Office
of the Federal Register, 800 North Capitol Street, NW., suite 700,
Washington, DC. Without shifting the material on the sieve, so incline
the sieve at approximately 17-20 deg. angle to facilitate drainage. Two
minutes from the time drainage begins, weigh the sieve and the drained
material. Record, in g. (ounces), the weight so found, less the weight
of the sieve, as the drained weight. Dry and weigh the empty container
and subtract this weight from the gross weight to obtain the net weight.
Calculate the percent of drained liquid in the net weight.
(ii) Pour the drained material from the sieve into a flat tray and
spread it in a layer of fairly uniform thickness. Count, but do not
remove, the brown or black discolored kernels or pieces of kernel and
calculate the number per 400 g. (14 ounces) of drained material. Remove
pieces of silk more than 12.7 mm. (one-half inch) long, husk, cob, and
any pieces of material other than corn. Measure the aggregate length of
such pieces of silk and calculate the length of silk per 28 g. (1 ounce)
of drained weight. Spread the husk flat, measure its aggregate area, and
calculate the area of husk per 400 g. (14 ounces) of drained weight.
Place all pieces of cob under a measured amount of water in a cylinder
which is so graduated that the volume can be measured to 0.1 cubic
centimeter. Take the increase in volume as the aggregate volume of the
cob and calculate the volume of cob per 400 g. (14 ounces) of drained
weight.
(iii) Comminute representative 100 g. sample of the drained corn
from which the silk, husk, cob, and other material which is not corn
(i.e., peppers) have been removed. An equal amount of water is used to
facilitate this operation. Weigh to nearest 0.01 g. a portion of the
comminuted material equivalent to approximately 10 g. of the drained
corn into a 600 cubic centimeter beaker. Add 300 cubic centimeters of 80
percent alcohol (by volume), stir, cover beaker, and bring to a boil.
Simmer slowly for 30 minutes. Fit a Buchner funnel with a previously
prepared filter paper of such sizes that its edges extend 12.7 mm. (one-
half inch) or more up the vertical sides of the funnel. The previous
preparation of the filter paper consists of drying it in a flat-bottomed
dish for 2 hours at 100 deg.C, covering the dish with a tight fitting
cover, cooling it in a desiccator, and promptly weighing to the nearest
0.001 g. After the filter paper is fitted to the funnel, apply suction
and transfer the contents of the beaker to the funnel. Do not allow any
of the material to run over the edge of the paper. Wash the material on
the filter with 80 percent alcohol (by volume) until the washings are
clear and colorless. Transfer the filter paper with the material
retained thereon to the dish used in preparing the filter paper. Dry the
material in a ventilated oven, without covering the dish, for 2 hours at
100 deg.C. Place the cover on the dish, cool it in a desiccator, and
promptly weigh to the nearest 0.001 g. From this weight subtract the
weight of the dish, cover, and paper as previously found. Calculate the
remainder to percentage.
(3) The method referred to in paragraph (b)(1) of this section for
testing cream-style corn (paragraph (a)(2)(ii) of this section) is as
follows:
(i) Allow the container to stand at least 24 hours at a temperature
of 68 deg.F to 85 deg.F. Determine the gross weight, open, transfer
the contents into a pan, and mix thoroughly in such a manner as not to
incorporate air bubbles. (If the net contents of a single container is
less than 510 g. (18 ounces) determine the gross weight, open, and mix
the contents of the least number of containers necessary to obtain 510
g. (18 ounces). Fill level full a hollow, truncated cone so placed on a
polished horizontal plate as to prevent leakage. The cone has an inside
bottom diameter of 7.62 cm. (3 inches), inside top diameter
[[Page 469]]
of 5.08 cm. (2 inches), and height of 12.30 cm. (4\27/32\ inches). As
soon as the cone is filled, lift it vertically. Determine the average of
the longest and shortest diameters of the approximately circular area on
the plate covered by the sample 30 seconds after lifting the cone. Dry
and weigh each empty container and subtract the weight so found from the
gross weight to obtain the net weight.
(ii) Transfer the material from the plate, cone, and pan onto a U.S.
No. 8 sieve as prescribed in paragraph (b)(2)(i) of this section. The
diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the
contents of the container is less than 1.36 kg. (3 pounds), and 30.5 cm.
(12 inches) if such quantity is 1.36 kg. (3 pounds) or more. Set the
sieve in a pan. Add enough water to bring the level within 9.53 mm.
(three-eighth inch) to 6.35 mm. (one-fourth inch) of the top of the
sieve. Gently wash the material on the sieve by combined up-and-down and
circular motion for 30 seconds. Repeat washing with a second portion of
water. Remove sieve from pan, incline to facilitate drainage, and drain
for 2 minutes.
(iii) From the material remaining on the U.S. No. 8 sieve, count,
but do not remove, the brown or black discolored kernels or pieces of
kernel and calculate the number per 600 g. (21.4 ounces) of net weight.
Remove pieces of silk more than 12.7 mm. (one-half inch) long, husk,
cob, and other material which is not corn (i.e., peppers). Measure
aggregate length of such pieces of silk and calculate the length per 28
g. (ounce) of net weight. Spread the husk flat and measure its aggregate
area and calculate the area per 600 g. (21.4 ounces) of net weight.
Place all pieces of cob under a measured amount of water in a cylinder
which is so graduated that the volume may be measured to 0.1 cubic
centimeter. Take the increase in volume as the aggregate volume of the
cob and calculate the volume of cob per 600 g. (21.4 ounces) of net
weight. Take a representative 100 g. sample of the material remaining on
the U.S. No. 8 sieve (if such material weighs less than 100 g. take all
of it) and determine the alcohol-insoluble solids as prescribed in
paragraph (b)(2)(iii) of this section for whole kernel corn.
(4) Determine compliance as specified in Sec. 155.3(b).
(5) If the quality of canned corn falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified; however, if the
quality of the canned corn falls below standard with respect to only one
of the factors of quality specified by paragraphs (b)(1)(i) (a) to (d)
of this section, or by paragraphs (b)(1)(ii) (a) to (e) of this section,
there may be substituted for the second line of such general statement
of substandard quality, "Good food--not high grade", a new line as
specified after the corresponding subdivision designation of paragraph
(b)(1) of this section, which the canned corn fails to meet:
(i)(a) or (ii)(a) "Excessive discolored kernels".
(i)(b) or (ii)(b) "Excessive cob".
(i)(c) or (ii)(c) "Excessive husk".
(i)(d) or (ii)(d) "Excessive silk".
(ii)(e) "Excessively liquid".
(c) Fill of container. (1) The standard of fill of container for
canned corn is:
(i) Except in the case of vacuum pack corn the fill of the corn
ingredient and packing medium, as determined by the general method for
fill of container prescribed in Sec. 130.12(b) of this chapter, is not
less than 90 percent of the total capacity of the container.
(ii) In whole kernel corn, the drained weight of the corn
ingredient, determined by the procedure set forth in Sec. 155.3, shall
not be less than 61 percent of the water capacity of the container.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If canned corn falls below the standard of fill of container
prescribed in paragraphs (c)(1) and (2) of this section, the label shall
bear the general statement of substandard fill specified in
Sec. 130.14(b) of this chapter, in the manner and form therein
specified.
[42 FR 14449, Mar. 15, 1977, as amended at 45 FR 43398, June 27, 1980;
47 FR 11831, 11832, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR
24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24,
1998]
[[Page 470]]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.131]
[Page 470]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.131 Canned field corn.
(a) Identity. (1) Canned field corn conforms to the definition and
standard of identity, and is subject to the requirements for label
declaration of ingredients, prescribed for canned corn by
Sec. 155.130(a), except that the corn ingredient consists of succulent
field corn or a mixture of succulent field corn and succulent sweet
corn.
(2) The name of the food conforms to the name specified in
Sec. 155.130(a)(5), except that the words "Corn", "Sweet corn", and
"Sugar corn" are replaced by the words "Field corn", and the term
"Golden field corn" is not used.
(b) [Reserved]
(c) Fill of container. Canned cream-style field corn conforms to the
standard of fill of container and label statement of substandard fill
prescribed for canned cream-style corn by Sec. 155.130(c).
[42 FR 14449, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.170]
[Page 470-472]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.170 Canned peas.
(a) Identity--(1) Definition. Canned peas is the food prepared from
fresh or frozen succulent seeds of the pea plant of the species Pisum
sativum L. but excluding the subspecies macrocarpum. Only sweet wrinkled
varieties, smooth-skin varieties, or hybrids thereof may be used. The
product is packed with water or other suitable aqueous liquid medium to
which may be added one or more of the other optional ingredients set
forth in paragraph (a)(2) of this section. Such food is sealed in a
container and, before or after sealing, is so processed by heat as to
prevent spoilage.
(2) Optional ingredients. In addition to the optional packing media
provided for in paragraph (a)(1) of this section, the following safe and
suitable optional ingredients may be used:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate.
(iv) Disodium guanylate.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(vii) One or any combination of two or more of the dry or liquid
forms of sugar, invert sugar sirup, dextrose, glucose sirup, and
fructose.
(viii) Spice.
(ix) Flavoring (except artificial).
(x) Color additives.
(xi) Calcium salts, the total amount of which added to firm the peas
shall not result in more than 350 milligrams/kilogram (0.01 ounce/2.2
pounds) of calcium in the finished food.
(xii) Magnesium hydroxide, magnesium oxide, magnesium carbonate, or
any mixture or combination of these in such quantity that the pH of the
finished canned peas is not more than 8, as determined by the glass
electrode method for the hydrogen ion concentration.
(xiii) Seasonings and garnishes:
(a) Pieces of green or red peppers or mixtures of both, either of
which may be dried, or other vegetables not exceeding in total 15
percent of the drained weight of the finished food.
(b) Lemon juice or concentrated lemon juice.
(c) Mint leaves.
(d) Butter or margarine in a quantity not less that 3 percent by
weight of the finished food, or other vegetable or animal fats or oils
in a quantity not less than 2.4 percent by weight of the finished foods.
When butter, margarine, or other vegetable or animal fats or oils are
added, emulsifiers or stabilizers or both may be added, but no color,
spice, or flavoring simulating the color or flavor imparted by butter or
margarine may be used.
(3) Labeling. (i) The name of the food is "peas" and may include
the designation "green." The term "early," "June," or "early
June" shall precede or follow the name in the case of smooth-skin peas
or substantially smooth-skin peas, such as Alaska-type peas or hybrids
having similar characteristics. Where the peas are of sweet green
wrinkled varieties or hybrids having similar characteristics, the name
may include the designation "sweet," "wrinkled," or any combination
thereof. The term "petit pois" may be used in conjunction with the
name of the food when an average of 80 percent or more of the peas will
pass through a circular opening of a diameter of 7.1 millimeters (0.28
inch). If any color additive has been added, the name of the food shall
include the term "artificially colored."
[[Page 471]]
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) A declaration of any flavoring that characterizes the food, as
specified in Sec. 101.22 of this chapter.
(b) A declaration of any spice, seasoning, or garnishing that
characterizes the product, e.g., "seasoned with green peppers",
"seasoned with butter", "seasoned with ------ oil", the blank to be
filled in with the common or usual name of the oil, "with added
spice", or, in lieu of the word spice, the common or usual name of the
spice.
(c) The words "vacuum pack" or "vacuum packed" when the weight
of the liquid in the container, as determined by the method prescribed
in Sec. 155.3(a) is not more than 20 percent of the net weight, and the
container is closed under conditions creating a high vacuum in the
container.
(4) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) Quality. (1) The standard of quality for canned peas is as
follows:
(i) Blond and yellow peas. Not more than 2 percent of the drained
weight is blond and/or yellow peas, i.e., white or yellow but edible
peas.
(ii) Blemished peas. Not more than 5 percent of the drained weight
is blemished peas, i.e., slightly stained or spotted peas.
(iii) Seriously blemished peas. Not more than 1 percent of the
drained weight is seriously blemished peas, i.e., peas that are hard,
shrivelled, spotted, discolored, or otherwise blemished to an extent
that the appearance or eating quality is seriously affected.
(iv) Pea fragments. Not more than 10 percent of the drained weight
is pea fragments, i.e., portions of peas, separated or individual
cotyledons, crushed, partial or broken cotyledons, and loose skins, but
excluding entire intact peas with skins detached.
(v) Extraneous vegetable material. Not more than 0.5 percent of the
drained weight is extraneous vegetable material, i.e., vine or leaf or
pod material from the pea plant or other such material.
(vi) Alcohol-insoluble solids. The alcohol-insoluble solids of
smooth-skin or substantially smooth-skin peas, such as Alaska-type peas
or hybrids having similar characteristics, may not be more than 23.5
percent and, of sweet green wrinkled varieties or hybrids having similar
characteristics, not more than 21 percent based on the procedure set
forth in the "Official Methods of Analysis of the Association of
Official Analytical Chemists," 13th Ed. (1980), section 30.012, which
is incorporated by reference. Copies are available from the Association
of Official Analytical Chemists International, 481 North Frederick Ave.,
suite 500, Gaithersburg, MD 20877-2504, or available for inspection at
the Office of the Federal Register, 800 North Capitol Street, NW., suite
700, Washington, DC.
(vii) Limitation. The sum of the pea material described in
paragraphs (b)(1) (i), (ii), (iii), (iv), and (v) of this section shall
not exceed 12 percent.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the quality of canned peas falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified; but in lieu of
such general statement of substandard quality when the quality of canned
peas falls below the standard in only one respect, the label may bear
the alternative statement, "Below standard in quality ", the
blank to be filled in with the words specified after the corresponding
paragraph under paragraph (b)(1) of this section which such canned peas
fail to meet, as follows: (i) "Excessive blond and/or yellow peas";
(ii) "Excessive blemished peas"; (iii) "Excessive seriously blemished
peas"; (iv) "Excessive pea fragments"; (v) "Excessive vegetable
material"; (vi) "Excessive mealy". Such alternative statement shall
immediately and conspicuously precede or follow without intervening
written, printed, or graphic matter, the name "peas" and any words and
statements required or authorized to appear with such name by paragraph
(a)(3) of this section.
[[Page 472]]
(c) Fill of container. (1) Except in the case of vacuum pack peas,
the fill of pea ingredient and packing medium, as determined by the
general method for fill of container prescribed in Sec. 130.12(b) of
this chapter, is not less than 90 percent of the total capacity of the
container.
(2) When the peas and liquid are removed from the container and
returned thereto, the leveled peas (irrespective of the quantity of the
liquid), 15 seconds after they are so returned, completely fill the
container. A container with lid attached by double seam shall be
considered to be completely filled when it is filled to 5 millimeters
(0.2 inch) vertical distance below the top of the double seam; and a
glass container shall be considered to be completely filled when it is
filled to 13 millimeters (0.5 inch) vertical distance below the top of
the container.
(3) Determine compliance for fill of container as specified in
Sec. 155.3(b).
(4) If canned peas fall below the standard of fill of container
prescribed in paragraph (c)(1) and/or (2) of this section, the label
shall bear the general statement of substandard fill specified in
Sec. 130.14(b) of this chapter, in the manner and form therein
specified.
[45 FR 43398, June 27, 1980, as amended at 47 FR 11832, Mar. 19, 1982;
48 FR 15241, Apr. 8, 1983; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
Effective Date Note: In Sec. 155.170, those portions of paragraph
(a)(2) pertaining to the deletion of magnesium, hydroxide, magnesium
oxide, and magnesium carbonate were stayed until further notice at 46 FR
35086, July 1, 1981, effective June 30, 1981.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.172]
[Page 472]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.172 Canned dry peas.
(a) Identity. Canned dry peas conforms to the definition and
standard of identity, and is subject to the requirements for label
declaration of ingredients, prescribed for canned peas by
Sec. 155.170(a), except that:
(1) The optional pea ingredient is the dry seeds of the pea plant of
the species Pisum sativum L. but excluding the subspecies macrocarpum.
(2) The optional ingredients specified in Sec. 155.170(a)(2)(xii)
shall not be used.
(3) The name of the food is "cooked dry peas" or "soaked dry
peas". The optional terms specified by Sec. 155.170(a)(3), "early",
"June", "sweet", "green", "wrinkled", or any combination
thereof, shall not be used on the labels.
(b) Quality. (1) The standard of quality for canned dry peas is that
specified for canned peas by Sec. 155.170(b) except that:
(i) The alcohol-insoluble solids maximums specified in
Sec. 155.170(b)(1)(vi) do not apply.
(ii) The skins of not more than 25 percent by count of the peas in
the container are ruptured to a width of 1.6 millimeters (0.06 inch) or
more.
(2) If the quality of canned dry peas falls below the standard of
quality prescribed by paragraph (b)(1) of this section, the label shall
bear the statement of substandard quality in the manner and form
specified in Sec. 155.170(b)(3) for canned peas, except that the words
"Excessively mealy" shall not be used.
(c) Fill of container. (1) The standard of fill of container for
canned dry peas is that prescribed for canned peas by Sec. 155.170(c).
(2) If canned dry peas fall below the standard of fill of container
prescribed by paragraph (c)(1) of this section, the label shall bear the
general statement of substandard fill specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[45 FR 43399, June 27, 1980, as amended at 48 FR 15241, Apr. 8, 1983; 58
FR 2883, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.190]
[Page 472-475]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.190 Canned tomatoes.
(a) Identity--(1) Description. (i) Canned tomatoes is the food
prepared from mature tomatoes conforming to the characteristics of the
fruit Lycopersicum esculentum P. Mill, of red or reddish varieties. The
tomatoes may or may not be peeled, but shall have had the stems and
calicies removed and shall have been cored, except where the internal
core is insignificant to texture and appearance.
(ii) Canned tomatoes may contain one or more of the safe and
suitable optional ingredients specified in paragraph (a)(2) of this
section, be packed without any added liquid or in one of the optional
packing media specified in paragraph (a)(3) of this section and be
prepared in one of the styles specified in paragraph (a)(4) of this
section. Such food is sealed in a container and before
[[Page 473]]
or after sealing is so processed by heat as to prevent spoilage.
(2) Optional ingredients. One or more of the following safe and
suitable ingredients may be used:
(i) Calcium salts in a quantity reasonably necessary to firm the
tomatoes, but the amount of calcium in the finished canned tomatoes is
not more than 0.045 percent of the weight, except that when the tomatoes
are prepared in one of the styles specified in paragraphs (a)(4) (ii) to
(iv) of this section the amount of calcium is not more than 0.08 percent
of the weight of the food.
(ii) Organic acids for the purpose of acidification.
(iii) Dry nutritive carbohydrate sweeteners whenever any organic
acid provided for in paragraph (a)(2)(ii) of this section is used, in a
quantity reasonably necessary to compensate for the tartness resulting
from such added acid.
(iv) Salt.
(v) Spices, spice oils.
(vi) Flavoring and seasoning.
(vii) Vegetable ingredients such as onion, peppers, and celery, that
may be fresh or preserved by physical means, in a quantity not more than
10 percent by weight of the finished food.
(3) Packing media. (i) The liquid draining from the tomatoes during
or after peeling or coring.
(ii) The liquid strained from the residue from preparing tomatoes
for canning consisting of peels and cores with or without tomatoes or
pieces thereof.
(iii) The liquid strained from mature tomatoes (tomato juice).
(iv) Tomato paste, or tomato puree, or tomato pulp complying with
the compositional requirements of Sec. 155.191.
(4) Styles. (i) Whole.
(ii) Diced.
(iii) Sliced.
(iv) Wedges.
(5) Name of the food. (i) The name of the food is "tomatoes",
except that when the tomatoes are not peeled the name is "unpeeled
tomatoes".
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) A declaration of any flavoring that characterizes the product as
specified in Sec. 101.22 of this chapter.
(b) A declaration of any added spice, seasoning, or vegetable
ingredient that characterizes the product, (e.g., "with added ------"
or, "with ------" the blank to be filled in with the word(s)
"spice(s)", "seasoning(s)", or the name(s) of the vegetable(s) used
or in lieu of the word(s) "spice(s)" or "seasoning (s)" the common
or usual name(s) of the spice(s) or seasoning(s) used) except that no
declaration of the presence of onion, peppers, and celery is required
for stewed tomatoes.
(c) The word "stewed" if the tomatoes contain characterizing
amounts of at least the three optional vegetables listed in paragraph
(a)(2)(vii) of this section.
(d) The styles: "Diced", "sliced", or "wedges" as appropriate.
(e) The name of the packing medium: "tomato paste", "tomato
puree", or "tomato pulp" as provided in paragraph (a)(3)(iv) of this
section, or "strained residual tomato material from preparation for
canning" as provided for in paragraph (a)(3)(ii) of this section, as
appropriate. The name of the packing medium shall be preceded by the
word "with".
(iii) The following may be included as part of the name or in close
proximity to the name:
(a) The word "whole" if the tomato ingredient is whole or almost
whole, and the weight of such ingredient is not less than 80 percent of
the drained weight of the finished food as determined in accordance with
the method prescribed in paragraph (b)(2) of this section.
(b) The words "solid pack" when none of the optional packing media
specified in paragraph (a)(3) of this section are used.
(c) The words "in tomato juice" if the packing medium specified in
paragraph (a)(3)(iii) of this section is used.
(6) Label declaration. The name of each ingredient used shall be
declared on the label as required by the applicable sections of parts
101 and 130 of this chapter.
(b) Quality. (1) The standard of quality for canned tomatoes is as
follows:
(i) The drained weight, as determined by the method prescribed in
paragraph (b)(2)(i) of this section, is not less than
[[Page 474]]
50 percent of the weight of water required to fill the container, as
determined by the general method for water capacity of containers
prescribed in Sec. 130.12(a) of this chapter;
(ii) The strength and redness of color as determined by the method
prescribed in paragraph (b)(2) of this section, are not less than that
of the blended color of any combination of the color discs described in
such method in which one-third the area of disc 1, and not more than
one-third the area of disc 2, is exposed;
(iii) Peel per kilogram (2.2 pounds) of the finished food covers an
area of not more than 15 cm\2\ (2.3 square inches) which is equivalent
to 6.8 cm\2\ (1.06 square inches) per pound based on an average of all
containers examined provided, however, that the area of peel is not a
factor of quality for canned unpeeled tomatoes labeled in accordance
with paragraph (a)(5)(i) of this section; and
(iv) Blemishes per kilogram (2.2 pounds) of the finished food cover
an area of not more than 3.5 cm\2\ (0.54 square inch) which is
equivalent to 1.6 cm\2\ (0.25 square inch) per pound based on an average
of all containers examined.
(2) Canned tomatoes shall be tested by the following method to
determine whether or not they meet the requirements of paragraphs (b)(1)
(i) and (ii) of this section:
(i) Remove lid from container, but in the case of a container with
lid attached by double seam, do not remove or alter the height of the
double seam. Tilt the opened container so as to distribute the contents
over the meshes of a circular sieve which has previously been weighed.
The diameter of the sieve used is 20.3 centimeters (8 inches) if the
quantity of the contents of the container is less than 1.4 kilograms (3
pounds) or 30.5 centimeters (12 inches) if such quantity is 1.4
kilograms (3 pounds) or more. The meshes of such sieve are made by so
weaving wire of 1.4 mm (0.054 inch) diameter as to form square openings
11.3 mm by 11.3 mm (0.446 inch by 0.446 inch). Without shifting the
tomatoes, so incline the sieve as to facilitate drainage of the liquid.
Two minutes from the time drainage begins, weigh the sieve and drained
tomatoes. The weight so found, less the weight of the sieve, shall be
considered to be the drained weight.
(ii) Remove from the sieve the drained tomatoes, cut out and
segregate successively those portions of least redness until 50 percent
of the drained weight has been so segregated. Comminute the segregated
portions to a uniform mixture without removing or breaking the seeds.
Fill the mixture into a black container to a depth of at least 25.4 mm
(1 inch). Free the mixture from air bubbles, and skim off or press below
the surface all visible seeds. Compare the color of the mixture, in full
diffused daylight or its equivalent, with the blended color of
combinations of the following concentric Munsell color discs of equal
diameter, or the color equivalent of such discs:
(a) Red--Munsell 5 R 2.6/13 (glossy finish).
(b) Yellow--Munsell 2.5 YR 5/12 (glossy finish).
(c) Black--Munsell N 1/ (glossy finish).
(d) Grey--Munsell N 4 (mat finish).
(3) Determine compliance as specified in Sec. 155.3(b).
(4) If the quality of canned tomatoes falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter in the manner and form therein specified; if, however, the
quality of canned tomatoes falls below standard with respect to only one
of the factors of quality specified by paragraphs (b)(1) (i) to (iii) of
this section, there may be substituted for the second line of such
general statement of substandard quality ("Good Food--Not High Grade")
a new line, appropriate for the corresponding subparagraph designation
of paragraph (b)(1) of this section which the canned tomatoes fail to
meet, to read as follows:
(i) "Poor color" or
(ii) "Excessive peel" or
(iii) "Excessive blemishes".
(c) Fill of container. (1) The standard of fill of container for
canned tomatoes is a fill of not less than 90 percent of the total
capacity of the container, as determined by the general method for
[[Page 475]]
fill of containers prescribed in Sec. 130.12(b) of this chapter.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If canned tomatoes fall below the standard of fill of container
prescribed in paragraph (c)(1) of this section, the label shall bear the
general statement of substandard fill specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[42 FR 14449, Mar. 15, 1977, as amended at 43 FR 12858, Mar. 28, 1978;
43 FR 30274, July 14, 1978; 45 FR 43400, June 27, 1980; 58 FR 17103,
Apr. 1, 1993; 59 FR 15051, Mar. 31, 1994]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.191]
[Page 475-477]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.191 Tomato concentrates.
(a) Identity--(1) Definition. Tomato concentrates are the class of
foods each of which is prepared by concentrating one or any combination
of two or more of the following optional tomato ingredients:
(i) The liquid obtained from mature tomatoes of the red or reddish
varieties (Lycopersicum esculentum P. Mill).
(ii) The liquid obtained from the residue from preparing such
tomatoes for canning, consisting of peelings and cores with or without
such tomatoes or pieces thereof.
(iii) The liquid obtained from the residue from partial extraction
of juice from such tomatoes.
Such liquid is obtained by so straining the tomatoes, with or without
heating, as to exclude skins (peel), seeds, and other coarse or hard
substances in accordance with good manufacturing practice. Prior to
straining, food-grade hydrochloric acid may be added to the tomato
material in an amount to obtain a pH no lower than 2.0. Such acid is
then neutralized with food-grade sodium hydroxide so that the treated
tomato material is restored to a pH of 4.20.2. Water may be
added to adjust the final composition. The food contains not less than
8.0 percent tomato soluble solids as defined in Sec. 155.3(e). The food
is preserved by heat sterilization (canning), refrigeration, or
freezing. When sealed in a container to be held at ambient temperatures,
it is so processed by heat, before or after sealing, as to prevent
spoilage.
(2) Optional ingredients. One or any combination of two or more of
the following safe and suitable ingredients may be used in the foods:
(i) Salt (sodium chloride formed during acid neutralization shall be
considered added salt).
(ii) Lemon juice, concentrated lemon juice, or organic acids.
(iii) Sodium bicarbonate.
(iv) Water, as provided for in paragraph (a)(1) of this section.
(v) Spices.
(vi) Flavoring.
(3) Labeling. (i) The name of the food is:
(a) "Tomato puree" or "tomato pulp" if the food contains not
less than 8.0 percent but less than 24.0 percent tomato soluble solids.
(b) "Tomato paste" if the food contains not less than 24.0 percent
tomato soluble solids.
(c) The name "tomato concentrate" may be used in lieu of the name
"tomato puree," "tomato pulp," or "tomato paste" whenever the
concentrate complies with the requirements of such foods; except that
the label shall bear the statement "for remanufacturing purposes only"
when the concentrate is packaged in No. 10 containers (3.1 kilograms or
109 avoirdupois ounces total water capacity) or containers that are
smaller in size.
(d) "Concentrated tomato juice" if the food is prepared from the
optional tomato ingredient described in paragraph (a)(1)(i) of this
section and is of such concentration that upon diluting the food
according to label directions as set forth in paragraph (a)(3)(iii) of
this section, the diluted article will contain not less than 5.0 percent
by weight tomato soluble solids.
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) The statement "Made from" or "Made in part from," as the
case may be, "residual tomato material from canning" if the optional
tomato ingredient specified in paragraph (a)(1)(ii) of this section is
present.
(b) The statement "Made from" or "Made in part from," as the
case may be, "residual tomato material from partial extraction of
juice" if the optional tomato ingredient specified in paragraph
(a)(1)(iii) of this section is present.
[[Page 476]]
(c) A declaration of any flavoring that characterizes the product as
specified in Sec. 101.22 of this chapter and a declaration of any spice
that characterizes the product, e.g., "Seasoned with ------," the
blank to be filled in with the words "added spice" or, in lieu of the
word "spice," the common name of the spice.
(iii) The label of concentrated tomato juice shall bear adequate
directions for dilution to result in a diluted article containing not
less than 5.0 percent by weight tomato soluble solids; except that
alternative methods may be used to convey adequate dilution directions
for containers that are larger than No. 10 containers (3.1 kilograms or
109 avoirdupois ounces total water capacity).
(iv) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter; except that water need not be
declared in the ingredient statement when added to adjust the tomato
soluble solids content of tomato concentrates within the range of
soluble solids levels permitted for these foods.
(v) Determine percent tomato soluble solids as specified in
Sec. 155.3(e). Determine compliance as specified in Sec. 155.3(b). A lot
shall be deemed to be in compliance for tomato soluble solids as
follows:
(a) The sample average meets or exceeds the required minimum.
(b) The number of sample units that are more than 1 percent tomato
soluble solids below the minimum required does not exceed the acceptance
number in the sampling plans set forth in Sec. 155.3(c)(2).
(b) Quality. (1) The standard of quality for tomato concentrate
(except for concentrated tomato juice, which when diluted to 5.0 percent
tomato soluble solids shall conform to the standard of quality for
tomato juice set forth in Sec. 156.145 of this chapter) is as follows:
(i) The strength and redness of color of the food, when diluted with
water (if necessary) to 8.10.1 percent tomato soluble solids
is not less than the composite color produced by spinning the Munsell
color discs in the following combination:
53 percent of the area of Disc 1;
28 percent of the area of Disc 2; and
19 percent of the area of either Disc 3 or Disc 4; or
9\1/2\ percent of the area of Disc 3 and 9\1/2\ percent of the area of
Disc 4, whichever most nearly matches the appearance of the sample.
(ii) Not more than one whole seed per 600 grams (21 ounces).
(iii) Not more than 36 of the following defects, either singly or in
combination, per 100 grams (3.5 ounces) of the product when diluted with
water to 8.10.1 percent tomato soluble solids:
(a) Pieces of peel 5 millimeters (0.20 inch) or greater in length
(without unrolling).
(b) Pieces of seed (seed particles) 1 millimeter (0.039 inch) or
greater in length.
(c) Blemishes, such as dark brown or black particles (specks)--not
more than four exceed 1.6 millimeters (0.0625 inch) in length of which
not more than one exceeds 3.2 millimeters (0.125 inch) and none exceed
6.4 millimeters (0.25 inch).
(2) Methodology. Dilute with water, if necessary, to
8.10.1 percent tomato soluble solids. (i) Determine strength
and redness of color as prescribed in Sec. 155.3(d).
(ii) Whole seeds--Weigh out 600 grams (21 ounces) of the well-mixed,
diluted concentrate; place a U.S. No. 12 screen (1.68 millimeters (0.066
inch) openings) over the sink drain; transfer the product sample onto
the screen; rinse container thoroughly with water and pour through
screen; flush sample through screen by using an adequate spray of water;
check screen for whole seeds; apply the appropriate allowance.
(iii) Peel, pieces of seed, and blemishes--Spread the prepared
concentrate evenly on a large white tray and remove the individual
defects, identify, classify, and measure.
(3) Sampling and acceptance. Determine compliance as specified in
Sec. 155.3(b).
(4) If the quality of the tomato concentrate falls below the
standard prescribed in paragraph (b) (1) and (3) of this section, the
label shall bear the general statement of substandard quality specified
in Sec. 130.14(a) of this chapter, in the manner and form therein
specified, but in lieu of such general statement of substandard quality
when
[[Page 477]]
the quality of the tomato concentrate falls below the standard in one or
more respects, the label may bear the alternative statement, "Below
Standard in Quality ------," the blank to be filled in with the words
specified after the corresponding paragraph(s) under paragraph (b)(1) of
this section which such tomato concentrate fails to meet, as follows:
(i) "Poor color."
(ii) "Excessive seeds."
(iii)(a) "Excessive pieces of peel."
(b) "Excessive pieces of seed."
(c) "Excessive blemishes."
(c) Fill of container. (1) The standard of fill of container for
tomato concentrate, as determined by the general method for fill of
container prescribed in Sec. 130.12(b) of this chapter, is not less than
90 percent of the total capacity, except when the food is frozen.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the tomato concentrate falls below the standard of fill
prescribed in paragraph (c) (1) and (2) of this section, the label shall
bear the general statement of substandard fill specified in
Sec. 130.14(b) of this chapter, in the manner and form therein
prescribed.
[48 FR 3954, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58
FR 2883, Jan. 6, 1993; 58 FR 17104, Apr. 1, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.194]
[Page 477-478]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.194 Catsup.
(a) Identity--(1) Definition. Catsup, ketchup, or catchup is the
food prepared from one or any combination of two or more of the
following optional tomato ingredients:
(i) Tomato concentrate as defined in Sec. 155.191(a)(1), except that
lemon juice, concentrated lemon juice, or safe and suitable organic
acids may be used in quantities no greater than necessary to adjust the
pH, and in compliance with Sec. 155.191(b).
(ii) The liquid derived from mature tomatoes of the red or reddish
varieties Lycopersicum esculentum P. Mill.
(iii) The liquid obtained from the residue from preparing such
tomatoes for canning, consisting of peelings and cores with or without
such tomatoes or pieces thereof.
(iv) The liquid obtained from the residue from partial extraction of
juice from such tomatoes.
Such liquid is strained so as to exclude skins, seeds, and other coarse
or hard substances in accordance with current good manufacturing
practice. Prior to straining, food-grade hydrochloric acid may be added
to the tomato material in an amount to obtain a pH no lower than 2.0.
Such acid is then neutralized with food-grade sodium hydroxide so that
the treated tomato material is restored to a pH of 4.20.2.
The final composition of the food may be adjusted by concentration and/
or by the addition of water. The food may contain salt (sodium chloride
formed during acid neutralization shall be considered added salt) and is
seasoned with ingredients as specified in paragraph (a)(2) of this
section. The food is preserved by heat sterilization (canning),
refrigeration, or freezing. When sealed in a container to be held at
ambient temperatures, it is so processed by heat, before or after
sealing, as to prevent spoilage.
(2) Ingredients. One or any combination of two or more of the
following safe and suitable ingredients in each of the following
categories is added to the tomato ingredients specified in paragraph
(a)(1) of this section:
(i) Vinegars.
(ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined
in part 168 of this chapter shall be as defined therein.
(iii) Spices, flavoring, onions, or garlic.
(3) Labeling. (i) The name of the food is "Catsup," "Ketchup,"
or "Catchup."
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) The statement "Made from" or "Made in part from," as the
case may be, "residual tomato material from canning" if the optional
tomato ingredient specified in paragraph (a)(1)(iii) of this section or
tomato concentrate containing the ingredient specified in
Sec. 155.191(a)(1)(ii) is present.
(b) The statement "Made from" or "Made in part from," as the
case may be, "residual tomato material from partial extraction of
juice" if the optional tomato ingredient specified in paragraph
(a)(1)(iv) of this section or tomato concentrate containing the
ingredient specified in Sec. 155.191(a)(1)(iii) is present.
[[Page 478]]
(iii) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter; except that the name "tomato
concentrate" may be used in lieu of the names "tomato puree,"
"tomato pulp," or "tomato paste" and when tomato concentrates are
used, the labeling requirements of Sec. 155.191(a)(3)(ii)(a) and
(a)(3)(ii)(b) do not apply.
(b) Quality. (1) The standard of quality for catsup is as follows:
The consistency of the finished food is such that its flow is not more
than 14 centimeters in 30 seconds at 20 deg.C when tested in a Bostwick
Consistometer in the following manner: Check temperature of mixture and
adjust to 201 deg.C. The trough must also be at a
temperature close to 20 deg.C. Adjust end-to-end level of Bostwick
Consistometer by means of the spirit level placed in trough of
instrument. Side-to-side level may be adjusted by means of the built-in
spirit level. Transfer sample to the dry sample chamber of the Bostwick
Consistometer. Fill the chamber slightly more than level full, avoiding
air bubbles as far as possible. Pass a straight edge across top of
chamber starting from the gate end to remove excess product. Release
gate of instrument by gradual pressure on lever, holding the instrument
down at the same time to prevent its movement as the gate is released.
Immediately start the stop watch or interval timer, and after 30 seconds
read the maximum distance of flow to the nearest 0.1 centimeter. Clean
and dry the instrument and repeat the reading on another portion of
sample. Do not wash instrument with hot water if it is to be used
immediately for the next determination, as this may result in an
increase in temperature of the sample. For highest accuracy, the
instrument should be maintained at a temperature of 201
deg.C. If readings vary more than 0.2 centimeter, repeat a third time or
until satisfactory agreement is obtained. Report the average of two or
more readings, excluding any that appear to be abnormal.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the quality of catsup falls below the standard prescribed in
paragraphs (b) (1) and (2) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified, but in lieu of
such general statement of substandard quality when the quality of the
catsup falls below the standard, the label may bear the alternative
statement, "Below Standard in Quality--Low Consistency."
(c) Fill of container. (1) The standard of fill of container for
catsup, as determined by the general method for fill of container
prescribed in Sec. 130.12(b) of this chapter, is not less than 90
percent of the total capacity except:
(i) When the food is frozen, or
(ii) When the food is packaged in individual serving-size packages
containing 56.7 grams (2 ounces) or less.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the catsup falls below the standard of fill prescribed in
paragraphs (c) (1) and (2) of this section, the label shall bear the
general statement of substandard fill as specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58
FR 2883, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.200]
[Page 478-481]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.200 Certain other canned vegetables.
(a) The canned vegetables for which definitions and standards of
identity are prescribed by this section are those named in column I of
the table set forth in paragraph (b) of this section. The vegetable
ingredient in each such canned vegetable is obtained by proper
preparation from the succulent vegetable prescribed in column II of such
table. If two or more forms of such ingredient are designated in column
III of such table, the vegetable in each such form is an optional
ingredient. To the vegetable ingredient additional ingredients as
required or permitted by paragraph (c) of this section are added, and
the food is sealed in a container and so processed by heat as to prevent
spoilage.
(b) The table referred to in paragraph (a) of this section is as
follows:
[[Page 479]]
----------------------------------------------------------------------------------------------------------------
III--Optional forms of vegetable
I--Name or synonym of canned vegetable II--Source ingredient
----------------------------------------------------------------------------------------------------------------
Artichokes.............................. Flower buds of the artichoke plant Whole; half or halves or halved;
whole hearts; halved hearts;
quartered hearts.
Asparagus............................... Edible portions of sprouts of the
asparagus plant, as follows:.
3 and \3/4\ in or more of upper Stalks or spears.
end.
3 and \3/4\ in or more of peeled Peeled stalks or peeled spears.
upper end.
Not less than 2 and \3/4\ in but Tips.
less than 3 and \3/4\ in of upper
end.
Less than 2 and \3/4\ in of upper Points.
end.
Sprouts cut in pieces............. Cut stalks or cut spears.
Sprouts from which the tip has Bottom cuts or cuts--tips removed.
been removed, cut in pieces.
Bean sprouts............................ Sprouts of the Mung bean..........
Shelled beans........................... Seed shelled from green or wax
bean pods, with or without snaps
(pieces of immature unshelled
pods).
Lima beans or butter beans.............. Seed shelled from the pods of the
lima bean plant.
Beets................................... Root of the beet plant............ Whole; slices or sliced; quarters
or quartered; dice or diced; cut;
shoestring or French style or
julienne.
Beet greens............................. Leaves, or leaves and immature
root, of the beet plant.
Broccoli................................ Heads of the broccoli plant.......
Brussels sprouts........................ Sprouts of the brussels sprouts
plant.
Cabbage................................. Cut pieces of the heads of the
cabbage plant.
Carrots................................. Root of the carrot plant.......... Do.
Cauliflower............................. Cut pieces of the head of the
cauliflower plant.
Celery.................................. Stalks of the celery plant........ Cut; hearts.
Collards................................ Leaves of the collard plant.......
Dandelion greens........................ Leaves of the dandelion plant.....
Kale.................................... Leaves of the kale plant..........
Mustard greens.......................... Leaves of the mustard plant.......
Okra.................................... Pods of the okra plant............ Whole; cut.
Onions.................................. Bulb of the onion plant........... Do.
Parsnips................................ Root of the parsnip plant......... Whole; quarters or quartered;
slices or sliced; cut; shoestring
or French style or julienne.
Black-eye peas or black-eyed peas....... Seed shelled from pods of the
black-eye pea plant, with or
without snaps (pieces of immature
unshelled pods).
Field peas.............................. Seed shelled from pods of the
field pea plant (other than the
black-eye pea plant), with or
without snaps (pieces of immature
unshelled pods).
Green sweet peppers..................... Green pods of the sweet pepper Whole; halves or halved; pieces;
plant. dice or diced; strips; chopped.
Red sweet peppers....................... Red-ripe pods of the sweet pepper Do.
plant.
Pimientos or pimentos................... Red-ripe pods of the pimiento, Whole; halves or halved; pieces;
pimento, pepper plant. dice or diced; slices or sliced;
chopped.
Potatoes................................ Tuber of the potato plant......... Whole; slices or sliced; dice or
diced; pieces; shoestring or
French style or julienne; French
fry cut.
Rutabagas............................... Root of the rutabaga plant........ Whole; quarters or quartered;
slices or sliced; dice or diced;
cut.
Salsify................................. Root of the salsify plant.........
Spinach................................. Leaves of the spinach plant....... Whole leaf; cut leaf or sliced;
chopped.
Sweet potatoes.......................... Tuber of the sweet potato plant... Whole; mashed; pieces or cuts or
cut (longitudinally cut halves
may be named on labels as halves
or halved in lieu of pieces or
cuts or cut).
Swiss chard............................. Leaves of the Swiss chard plant...
Truffles................................ Fruit of the truffle..............
Turnip greens........................... Leaves of the turnip plant........
Turnips................................. Root of the turnip plant.......... Whole; quarters or quartered;
slices or sliced; dice or diced;
cut.
----------------------------------------------------------------------------------------------------------------
(c) Water is added to the vegetable ingredient, except that
pimientos may be canned with or without added water, and sweet potatoes
in mashed form are
[[Page 480]]
canned without added water. Asparagus may be canned with added water,
asparagus juice, or a mixture of both. For the purposes of this section,
asparagus juice is the clear, unfermented liquid expressed from the
washed and heated sprouts or parts of sprouts of the asparagus plant,
and mixtures of asparagus juice and water are considered to be water
when such mixtures are used as a packing medium for canned asparagus. In
the case of artichokes, a vinegar or any safe and suitable organic acid,
which either is not a food additive as defined in section 201(s) of the
Federal Food, Drug, and Cosmetic Act, or if it is a food additive as so
defined, is used in conformity with regulations established pursuant to
section 409 of the act, is added in such quantity as to reduce the pH of
the finished canned vegetable to 4.5 or below. The following optional
ingredients, in the case of the vegetables specified, may be added:
(1) An edible vegetable oil, in the cases of artichokes and
pimientos.
(2) Snaps, in the cases of shelled beans, black-eyed peas, and field
peas.
(3) In the case of all vegetables (except canned mashed sweet
potatoes as regards the seasonings listed in paragraph (c)(3)(iii) of
this section) one or more of the following optional seasoning
ingredients may be added in a quantity sufficient to season the food.
(i) Refined sugar (sucrose).
(ii) Refined corn sugar (dextrose).
(iii) Corn sirup, glucose sirup.
(iv) Dried corn sirup, dried glucose sirup.
(v) Spice.
(vi) A vinegar.
(vii) Green peppers or red peppers which may be dried.
(viii) Mint leaves.
(ix) Onions, which may be dried.
(x) Garlic, which may be dried.
(xi) Horseradish.
(xii) Lemon juice or concentrated lemon juice.
(xiii) Butter or margarine in a quantity not less than 3 percent by
weight of the finished food. When butter or margarine is added, safe and
suitable emulsifiers or stabilizers, or both, may be added. When butter
or margarine is added, no spice or flavoring simulating the color or
flavor imparted by butter or margarine is used.
(4) In the case of all vegetables, the following optional
ingredients may be added:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate complying with the provisions of
Sec. 172.535 of this chapter.
(iv) Disodium guanylate complying with the provisions of
Sec. 172.530 of this chapter.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(5) In the case of all vegetables flavoring (except artificial) may
be added.
(6) In the case of bean sprouts, lima beans, carrots, green sweet
peppers, red sweet peppers, and potatoes, any safe and suitable calcium
salts may be added as a firming agent.
(7) In the case of canned artichokes packed in glass containers,
ascorbic acid may be added in a quantity not to exceed 32 milligrams per
100 grams of the finished food.
(8) In the case of canned asparagus, ascorbic acid, erythorbic acid,
or the sodium salts of ascorbic acid or erythorbic acid may be added in
an amount necessary to preserve color in the "white" and "green-
tipped and white" color types.
(9) In the case of canned asparagus packed in glass containers,
stannous chloride may be added in a quantity not to exceed 15 parts per
million calculated as tin (Sn), except that in the case of asparagus
packed in glass containers with lids lined with an inert material the
quantity of stannous chloride added may exceed 15 parts per million but
not 20 parts per million calculated as tin (Sn).
(10) In the case of canned black-eyed peas, disodium EDTA may be
added in a quantity not to exceed 145 parts per million.
(11) In the case of potatoes, calcium disodium EDTA may be added in
a quantity not to exceed 110 parts per million.
(12) A vinegar or any safe and suitable organic acid for all
vegetables (except artichokes, in which the quantity of such optional
ingredient is prescribed by the introductory text of
[[Page 481]]
paragraph (c) of this section) in a quantity which, together with the
amount of any lemon juice or concentrated lemon juice that may be added,
is not more than sufficient to permit effective processing by heat
without discoloration or other impairment of the article.
(d) The name of each canned vegetable for which a definition and
standard of identity is prescribed by this section is the name or any
synonym thereof whereby such vegetable is designated in column I of the
table in paragraph (b) of this section.
(e) When two or more forms of the vegetable are specified in column
III of the table in paragraph (b) of this section, the label shall bear
the specified word or words, or in case synonyms are so specified, one
of such synonyms, showing the form of the vegetable ingredient present;
except that in the case of canned spinach, if the whole leaf is the
optional form used, the word "spinach" unmodified may be used in lieu
of the words "whole leaf spinach".
(f)(1) If the optional ingredient specified in paragraph (c)(1) of
this section is present, the label shall bear the statement "------ oil
added" or "With added ------ oil", the blank being filled in with the
common or usual name of the oil.
(2) If asparagus juice is used as a packing medium in canned
asparagus, the label shall bear the statement "Packed in asparagus
juice".
(3) If the optional ingredient specified in paragraph (c)(2) of this
section is present, the label shall bear the statement "With snaps".
(g) The name of the food shall include a declaration of any
flavoring that characterizes the product as specified in Sec. 101.22 of
this chapter, and a declaration of any spice or seasoning that
characterizes the product; for example, "with added spice", "seasoned
with red peppers", "seasoned with butter". Wherever the name of the
vegetable appears on the label so conspicuously as to be easily seen
under customary conditions of purchase, the words and statements
specified in paragraphs (e) and (f) (1) through (3) of this section
shall immediately and conspicuously precede or follow such name, without
intervening written, printed, or graphic matter, except that the
varietal name of the vegetable may so intervene.
(h) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30358, June 14, 1977;
46 FR 56410, Nov. 17, 1981; 48 FR 10813, Mar. 15, 1983; 49 FR 6711, Feb.
23, 1984; 58 FR 2883, Jan. 6, 1993; 59 FR 15052, Mar. 31, 1994]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR155.201]
[Page 481-482]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155--CANNED VEGETABLES--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.201 Canned mushrooms.
(a) Identity--(1) Definition. Canned mushrooms is the food properly
prepared from the caps and stems of succulent mushrooms conforming to
the characteristics of the species Agaricus (Psalliota) bisporus or A.
bitorquis, in one of the optional styles specified in paragraph (a)(2)
of this section, packed with a suitable liquid medium which may include
water; and may contain one or more safe and suitable optional
ingredients specified in paragraph (a)(3) of this section. The food is
sealed in a container and, before or after sealing, is so processed by
heat as to prevent spoilage.
(2) Styles. The optional styles of the mushroom ingredient referred
to in paragraph (a)(1) of this section are:
(i) Buttons--consisting of whole mushrooms with attached stems not
exceeding 5 millimeters (0.2 inch) in length, measured from the bottom
of the veil.
(ii) Whole--consisting of whole mushrooms with attached stems cut to
a length not exceeding the diameter of the cap, measured from the bottom
of the veil.
(iii) Quarters--consisting of buttons or whole style cut into four
approximately equal parts.
(iv) Slices or sliced--consisting of buttons or whole style of which
not less than 50 percent are cut parallel to the longitudinal axis of
the stem and 2 millimeters to 8 millimeters (0.08 inch to 0.32 inch) in
thickness.
(v) Random sliced--consisting of buttons or whole style sliced in a
random manner.
(vi) Pieces and stems--consisting of pieces of caps and stems of
irregular shapes and sizes.
[[Page 482]]
(3) Optional ingredients. One or any combination of two or more of
the following safe and suitable optional ingredients as provided for in
paragraph (a)(1) of this section may be used:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate complying with the provisions of
Sec. 172.535 of this chapter.
(iv) Disodium guanylate complying with the provisions of
Sec. 172.530 of this chapter.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(vii) Ascorbic acid (vitamin C) in a quantity not to exceed 132
milligrams for each 100 grams (37.5 milligrams for each ounce) of
drained weight of mushrooms.
(viii) Organic acids (except no vinegar is permitted), only where
the inside metal of the container is fully enamel-lined and in glass
containers with fully enamel-lined caps. Ascorbic acid as provided for
in paragraph (a)(3)(vii) of this section.
(ix) Calcium disodium ethylenediaminetetraacetate (CaNa2
EDTA) in a quantity not to exceed 200 parts per million for use to
promote color retention.
(4) Labeling requirements. (i) The name of the food is mushrooms.
The style as provided for in paragraph (a)(2) of this section shall be
included as part of the name or in close proximity to the name of the
food.
(ii) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) [Reserved]
(c) Fill of container. (1) The standard of fill of container for
canned mushrooms is:
(i) The fill of the mushroom ingredient and packing medium, as
determined by the general method for fill of container prescribed in
Sec. 130.12(b) of this chapter, is not less than 90 percent of the total
capacity of the container.
(ii) The drained weight of the mushroom ingredient is not less than
56 percent of the water capacity of the container.
(iii) Determine drained weight as specified in Sec. 155.3(a).
(2) Determine compliance for minimum fill and drained weight as
specified in Sec. 155.3(b).
(3) If the canned mushrooms fall below the standard of fill
prescribed in paragraph (c)(1) (i) and/or (ii) and (2) of this section,
the label shall bear the general statement of substandard fill specified
in Sec. 130.14(b) of this chapter, in the manner and form therein
prescribed.
[48 FR 10813, Mar. 15, 1983, as amended at 58 FR 2883, Jan. 6, 1993]
