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: 21CFR145]
[Page 396]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart A--General Provisions
Sec.
145.3 Definitions.
Subpart B--Requirements for Specific Standardized Canned Fruits
145.110 Canned applesauce.
145.115 Canned apricots.
145.116 Artificially sweetened canned apricots.
145.120 Canned berries.
145.125 Canned cherries.
145.126 Artificially sweetened canned cherries.
145.130 Canned figs.
145.131 Artificially sweetened canned figs.
145.134 Canned preserved figs.
145.135 Canned fruit cocktail.
145.136 Artificially sweetened canned fruit cocktail.
145.140 Canned seedless grapes.
145.145 Canned grapefruit.
145.170 Canned peaches.
145.171 Artificially sweetened canned peaches.
145.175 Canned pears.
145.176 Artificially sweetened canned pears.
145.180 Canned pineapple.
145.181 Artificially sweetened canned pineapple.
145.185 Canned plums.
145.190 Canned prunes.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14414, 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: 21CFR145.3]
[Page 396-398]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart A--General Provisions
Sec. 145.3 Definitions.
For the purposes of this part:
(a) The term corn sirup means a clarified, concentrated aqueous
solution of the products obtained by the incomplete hydrolysis of
cornstarch, and includes dried corn sirup. The solids of corn sirup and
of dried corn sirup contain not less than 40 percent by weight of
reducing sugars calculated as anhydrous dextrose.
(b) The term dextrose means the hydrated or anhydrous, refined
monosaccharide obtained from hydrolyzed starch.
(c) The term dried glucose sirup means the product obtained by
drying "glucose sirup."
(d) The term glucose sirup means a clarified, concentrated, aqueous
solution of the products obtained by the incomplete hydrolysis of any
edible starch. The solids of glucose sirup contain not less than 40
percent by weight of reducing sugars calculated as anhydrous dextrose.
(e) The term invert sugar sirup means an aqueous solution of
inverted or partly inverted, refined or partly refined sucrose, the
solids of which contain not more than 0.3 percent by weight of ash, and
which is colorless, odorless, and flavorless, except for sweetness.
(f) The term sugar means refined sucrose.
(g) The terms edible organic acid and edible organic salt refer to
any edible organic acid and any edible organic salt added for the
purpose of flavor enhancement that 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.
(h) The term water means, in addition to water, any mixture of water
and fruit juice in which the fruit juice(s) is less than 50 percent of
such mixture, including any water contributed by the use of liquid
nutritive carbohydrate sweeteners.
(i) The term fruit juice(s) and water means any mixture of fruit
juice as herein defined and water, including any water contributed by
the use of liquid nutritive carbohydrate sweeteners, in which the fruit
juice(s) is 50 percent, or more, of such mixture except that water used
in preparing equivalent single strength juice(s) from concentrate(s)
shall not be considered to be a mixture of fruit juice and water.
(j) The term fruit juice(s) means single strength expressed juice(s)
of
[[Page 397]]
sound, mature fruit(s). It may be fresh, frozen, canned, or made from
concentrate(s). However, if it is made from concentrate(s), the juice(s)
shall be reconstituted with water to not less than the soluble solids
that such fruit juice had before concentration. Fruit juice(s) may be
used singly or in combination. If a fruit juice(s) is used which is
regulated by a standard of identity of this chapter, it shall conform to
the compositional requirements prescribed by such standard prior to the
addition of any sweetener which may be used.
(k) The term clarified juice means the liquid expressed wholly or in
part from fruit peelings, fruit shells, fruit cores, or from the fruit
flesh or parts thereof, which is clarified and may be further refined or
concentrated.
(l) The term solid pack means the product contains practically all
fruit with only the very little free flowing liquid that is expressed
from the fruit and to which no packing media have been added.
(m) The procedure for determining the densities of the packing media
means the following: The density of the packing medium, when measured 15
days or more after packing, or the density of the blended homogenized
slurry of the comminuted entire contents of the container, when measured
less than 15 days after canning, is determined according to "Official
Methods of Analysis of the Association of Official Analytical
Chemists," 13th Ed. (1980), which is incorporated by reference, section
31.\6\F011 (Solids) "By Means of the Refractometer--Official Final
Action" (and sections 52.012 and 52.015) with result expressed as
percent by weight of sucrose (degrees Brix) with correction for
temperature to the equivalent at 20 deg.C, but without correction for
invert sugar or other substances. Copies of the material incorporated by
reference 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.
(n) The procedure for determining drained weight is as follows: Tilt
the opened container so as to distribute the contents evenly over the
meshes of a circular sieve which has previously been weighed. The
diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of
contents of the container is less than 1.4 kilograms (3 pounds) and 30.5
centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or
more. The bottom of the sieve is woven-wire cloth which complies with
the specifications for the No. 8 sieve set forth in the "Definitions of
Terms and Explanatory Notes" of the "Official Methods of Analysis of
the Association of Official Analytical Chemists," 13th Ed. (1980),
which is incorporated by reference. The availability of this
incorporation by reference is given in paragraph (m) of this section.
Carefully invert by hand all fruits having cups or cavities if they fall
on the sieve with cups or cavities up. Cups or cavities in soft products
may be drained by tilting sieve. Without further shifting the material
on the sieve, incline the sieve at an angle of 17 deg. to 20 deg. to
facilitate drainage. Two minutes after the drainage begins, weigh the
sieve and drained fruit. The weight so found, less the weight of the
sieve, shall be considered to be the weight of the drained fruit.
(o) Compliance means the following: Unless otherwise provided in a
standard, a lot of canned fruits shall be deemed in compliance for the
following factors, to be determined by the sampling and acceptance
procedure as provided in paragraph (p) of this section, namely:
(1) Packing medium density. A lot shall be deemed to be in
compliance for packing medium density based on the average sucrose value
for all samples analyzed according to the sampling plans, but no
container may have a sucrose value lower than that of the next lower
category or 2 percent by weight sucrose (degrees Brix) lower if no lower
category exists.
(2) Quality. The quality of a lot shall be considered acceptable
when the number of defectives does not exceed the acceptance number in
the sampling plans.
(3) Fill of container. A lot shall be deemed to be in compliance for
fill of container (packing medium and fruit ingredient) when the number
of
[[Page 398]]
defectives does not exceed the acceptance number (c) in the sampling
plans.
(4) 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. The sample unit shall be the entire
contents of the container.
(p) 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.
(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.
(2) Sampling plans:
------------------------------------------------------------------------
Size in 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.
[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982;
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 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: 21CFR145.110]
[Page 398-400]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.110 Canned applesauce.
(a) Identity--(1) Definition. Canned applesauce is the food prepared
from comminuted or chopped apples (Malus domestica Borkhausen), which
may or may not be peeled and cored, and which may have added thereto one
or more of the optional ingredients specified in paragraph (a)(2) of
this section. The apple ingredient is heated and, in accordance with
good manufacturing practices, bruised apple particles, peel, seed, core
material, carpel tissue, and other coarse, hard, or extraneous materials
are removed. The food is sealed in containers. It is so processed by
heat, either before or after sealing, as to prevent spoilage. The
soluble solids content, measured by refractometer and expressed as
percent sucrose (degrees Brix) with correction for temperature to the
equivalent at 20 deg.C (68 deg.F), is not less than 9 percent
(exclusive of the solids of any added optional nutritive carbohydrate
sweeteners) as determined by the method prescribed in "Official Methods
of Analysis of the Association of Official Analytical Chemists," 13th
Ed. (1980), section 22.024, "Soluble Solids by Refractometer in Fresh
and Canned Fruits, Jams, Marmalades, and Preserves--Official First
Action," which is incorporated by reference, but without correction for
[[Page 399]]
invert sugar or other substances. 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.
(2) Optional ingredients. The following safe and suitable optional
ingredients may be used:
(i) Water.
(ii) Apple juice.
(iii) Salt.
(iv) Any organic acid added for the purpose of acidification.
(Organic acids generally recognized as having a preservative effect are
not permitted in applesauce except as provided for in paragraph
(a)(2)(viii) of this section.)
(v) Nutritive carbohydrate sweeteners.
(vi) Spices.
(vii) Natural and artificial flavoring.
(viii) Either of the following:
(a) Erythorbic acid or ascorbic acid as an antioxidant preservative
in an amount not to exceed 150 parts per million; or
(b) Ascorbic acid (vitamin C) in a quantity such that the total
vitamin C in each 113 g (4 ounces) by weight of the finished food
amounts to 60 mg. This requirement will be deemed to have been met if a
reasonable overage of the vitamin, within limits of good manufacturing
practice, is present to insure that the required level is maintained
throughout the expected shelf life of the food under customary
conditions of distribution.
(ix) Color additives in such quantity as to distinctly characterize
the food unless such addition conceals damage or inferiority or makes
the finished food appear better or of greater value than it is.
(3) Nomenclature. The name of the food is "applesauce". The name
of the food shall include a declaration indicating the presence 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. If a nutritive sweetener as provided for in paragraph (a)(2)(v)
of this section is added and the soluble solids content of the finished
food is not less than 16.5 percent as determined by the method referred
to in paragraph (a)(1) of this section, the name may include the word
"sweetened". If no such sweetener is added, the name may include the
word "unsweetened".
(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. However, when ascorbic acid (vitamin
C) is added as provided for in paragraph (a)(2)(viii)(b) of this
section, after the application of heat to the apples, preservative
labeling requirements do not apply.
(b) [Reserved]
(c) Fill of container. (1) The standard of fill of container for
canned applesauce is a fill of not less than 90 percent of the total
capacity of the container, as determined by the general method for fill
of containers prescribed in Sec. 130.12(b) of this chapter; except that
in the case of glass containers having a total capacity of 192 ml (6\1/
2\ fluid ounces) or less, the fill is not less than 85 percent.
(2) Sampling and acceptance procedure: A lot will be deemed to fall
below the standard of fill when the number of "defectives" exceeds the
acceptance number "c" in the sampling plans prescribed in paragraph
(c)(2)(ii) of this section.
(i) Definitions of terms to be used in the sampling plans in
paragraph (c)(2)(ii) of this section are as follows:
(a) 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.
(b) Lot size. The number of primary containers or units in the lot.
(c) Sample size "n." The total number of sample units drawn for
examination from a lot as indicated in paragraph (c)(2)(ii) of this
section.
(d) Sample unit. A container, the entire contents of a container, a
portion of the contents of a container, or a composite mixture of
product from small containers that is sufficient for examination or
testing as a single unit.
(e) Defective. A container that falls below the requirement for
minimum fill prescribed in paragraph (c)(1) of
[[Page 400]]
this section is considered a "defective."
(f) Acceptable number "c." The maximum number of defective sample
units permitted in the sample in order to consider the lot as meeting
the specified requirements.
(g) 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.
(ii) Sampling and acceptance:
Acceptable quality level (AQL) 6.5
------------------------------------------------------------------------
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.
(3) If canned applesauce falls 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 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982;
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, 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: 21CFR145.115]
[Page 400-403]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.115 Canned apricots.
(a) Identity--(1) Ingredients. Canned apricots is the food prepared
from mature apricots of one of the optional styles specified in
paragraph (a)(2) of this section, which may be packed as solid pack or
in one of the optional packing media specified in paragraph (a)(3) of
this section. Such food may also contain one, or any combination of two
or more of the following safe and suitable optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Apricot pits, except in the cases of unpeeled whole apricots
and peeled whole apricots, in a quantity not more than 1 apricot pit to
each 227 grams (8 ounces) of finished canned apricots.
(v) Apricot kernels, except in the cases of unpeeled whole apricots
and peeled whole apricots, and except when optional ingredient under
paragraph (a)(4) of this section is used.
(vi) Ascorbic acid in an amount no greater than necessary to
preserve color.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(2) Optional styles of the apricot ingredient. The optional styles
of the apricot ingredient referred to in paragraph (a) of this section
are peeled or unpeeled:
(i) Whole.
(ii) Halves.
(iii) Quarters.
(iv) Slices.
(v) Pieces or irregular pieces.
Each such ingredient, except in the cases of unpeeled whole apricots and
peeled whole apricots, is pitted.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for
[[Page 401]]
which a standard of identity has been established in part 168 of this
chapter shall comply with such standard in lieu of any definition that
may appear in Sec. 145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(a) When the density of the solution is 10 percent or more but less
than 16 percent, the medium shall be designated as "slightly sweetened
water"; or "extra light sirup"; "slightly sweetened fruit juice(s)
and water"; or "slightly sweetened fruit juice(s)", as the case may
be.
(b) When the density of the solution is 16 percent or more but less
than 21 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(c) When the density of the solution is 21 percent or more but less
than 25 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(d) When the density of the solution is 25 percent or more but not
more than 40 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(4) Labeling requirements. (i) The name of the food is "apricots".
The name of the food shall also 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, "Spice Added", or in lieu of the word
"Spice", the common name of the spice, "Seasoned with Vinegar" or
"Seasoned with Apricot Kernels". When two or more of the optional
ingredients specified in paragraphs (a)(1) (ii) through (iv), inclusive,
of this section are used, such words may be combined as for example,
"Seasoned with Cider Vinegar, Cloves, Cinnamon Oil and Apricot
Kernels".
(ii) The style of the apricot ingredient as provided in paragraph
(a)(2) of this section and the name of the packing medium as used in
paragraphs (a)(3)(i) and (ii) of this section, preceded by "In" or
"Packed in" or the words "solid pack", where applicable, shall be
included as part of the name or in close proximity to the name of the
food, except that pieces or irregular pieces shall be designated
"Pieces", "Irregular pieces", or "Mixed pieces of irregular sizes
and shapes". The style of the apricot ingredient shall be preceded or
followed by "Unpeeled" or "Peeled", as the case may be. "Halves"
may be alternatively designated "Halved", "Quarters" as
"Quartered" and "Slices" as "Sliced". When the packing medium is
prepared with a sweetener(s) which imparts a taste, flavor or other
characteristic to the finished food in addition to sweetness, the name
of the packing medium shall be accompanied by the name of such
sweetener(s), as for example in the case of a mixture of brown sugar and
honey, an appropriate statement would be "------ sirup of brown sugar
and honey" the blank to be filled in with the word "light",
"heavy", or "extra heavy" as the case may be. When the liquid
portion of the packing media provided for in paragraphs (a)(3) (i) and
(ii) of this section consists of fruit juice(s), such juice(s) shall be
designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit".
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section, and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such
[[Page 402]]
juice(s) when declared as specified in paragraph (a)(4)(iii) of this
section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate," as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) Quality. (1) The standard of quality for canned apricots is as
follows:
(i) All units tested in accordance with the method prescribed in
paragraph (b)(2) of this section are pierced by a weight of not more
than 300 grams.
(ii) In the cases of whole apricots, halves, and quarters, the
weight of the largest unit in the container is not more than twice the
weight of the smallest unit therein.
(iii) Not more than 20 percent of the units in the container are
blemished with scab, hail injury, discoloration, or other abnormalities.
(iv) In the cases of whole apricots, halves, and quarters, all units
are untrimmed, or are so trimmed as to preserve normal shape.
(v) Except in the case of mixed pieces of irregular sizes and
shapes, not more than 5 percent of the units in a container of 20 or
more units, and not more than 1 unit in a container of less than 20
units, are crushed or broken. (A unit which has lost its normal shape
because of ripeness and which bears no mark of crushing shall not be
considered to be crushed or broken.)
(2) Canned apricots shall be tested by the following method to
determine whether or not they meet the requirements of paragraph
(b)(1)(i) of this section: So trim a test piece from the unit as to fit,
with peel surface up, into a supporting receptacle. If the unit is of
different firmness in different parts of its peel surface, trim the
piece from the firmest part. If the piece is unpeeled, remove the peel.
The top of the receptacle is circular in shape, of 1\1/8\ inches inside
diameter, with vertical sides; or rectangular in shape, \3/4\ inch by 1
inch inside measurements, with ends vertical and sides sloping downward
and joining at the center at a vertical depth of \3/4\ inch. Use the
circular receptacle for testing units of such size that a test piece can
be trimmed therefrom to fit it. Use the rectangular receptacle for
testing other units. Test no unit from which a test piece with
rectangular peel surface at least \1/2\ inch by 1 inch cannot be
trimmed. Test the piece by means of a round metal rod \3/16\ inch in
diameter. To the upper end of the rod is affixed a device to which
weight can be added. The rod is held vertically by a support through
which it can freely move upward or downward. The lower end of the rod is
a plane surface to which the vertical axis of the rod is perpendicular.
Adjust the combined weight of the rod and device to 100 grams. Set the
receptacle so that the surface of the test piece is held horizontally.
Lower the end of the rod to the approximate center of such surface, and
add weight to the device at a uniform, continuous rate of 12 grams per
second until the rod pierces the test piece. Weigh the rod and weighted
device. Test all units in containers of 50 units or less, except those
units too small for testing or too soft for trimming. Test at least 50
units, taken at random, in containers of more than 50 units; but if less
than 50 units are of sufficient size and firmness for testing, test
those which are of sufficient size and firmness.
(3) If the quality of canned apricots 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, the label may bear the
alternative statement "Below standard in quality ------", the blank to
be filled in with the words specified after the corresponding number of
each subparagraph of paragraph (b)(1) of this section which such canned
apricots fail to meet, as follows:
(i) "Not tender";
(ii) "Mixed sizes";
[[Page 403]]
(iii) "Blemished";
(iv) "Unevenly trimmed";
(v) "Partly crushed or broken".
Such alternative statement shall immediately and conspicuously
precede or follow, without intervening written, printed, or graphic
matter, the name "apricots" and any words and statements required or
authorized to appear with such name by Sec. 145.115(a)(2).
(c) Fill of container. (1) The standard of fill of container for
canned apricots is the maximum quantity of the optional apricot
ingredient that can be sealed in the container and processed by heat to
prevent spoilage, without crushing or breaking such ingredient.
(2) If canned apricots 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 14414, Mar. 15, 1977, as amended at 58 FR 2879, 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: 21CFR145.116]
[Page 403]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.116 Artificially sweetened canned apricots.
(a) Artificially sweetened canned apricots is the food which
conforms to the definition and standard of identity prescribed for
canned apricots by Sec. 145.115(a), except that in lieu of a packing
medium specified in Sec. 145.115(a)(3), the packing medium used is water
artificially sweetened with saccharin, sodium saccharin, or a
combination of both. Such packing medium may be thickened with pectin
and may contain any mixture of any edible organic salt or salts and any
edible organic acid or acids as a flavor-enhancing agent, in a quantity
not more than is reasonably required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.115(a) for canned apricots having the same optional apricot
ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned
apricots by Sec. 145.115(a). If the packing medium is thickened with
pectin, the label shall bear the statement "thickened with pectin".
When any organic salt or acid or any mixture of two or more of these is
added, the label shall bear the common or usual name of each such
ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, 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: 21CFR145.120]
[Page 403-405]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.120 Canned berries.
(a) Identity--(1) Ingredients. Canned berries is the food prepared
from any suitable variety of one of the optional berry ingredients
specified in paragraph (a)(2) of this section, which may be packed in
one of the optional packing media specified in paragraph (a)(3) of this
section, and may contain one or any combination of two or more of the
safe and suitable optional ingredients specified in paragraph (a)(4) of
this section. Such food is sealed in a container and before or after
sealing is so processed by heat to prevent spoilage.
(2) Varietal types. The optional berry ingredients referred to in
paragraph (a)(1) of this section are prepared from stemmed fruit of the
following optional varietal types of berry ingredient; namely:
(i) Raspberry varieties conforming to the characteristics of Rubus
idaeus L. or Rubus occidentalis L.
(ii) Blackberries.
(iii) Blueberries.
(iv) Boysenberries.
(v) Dewberries.
(vi) Gooseberries.
(vii) Huckleberries.
(viii) Loganberries.
(ix) Strawberry varieties conforming to the characteristics of
Fragaria.
(x) Youngberries.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweeteners may be
added. Sweeteners listed in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of
[[Page 404]]
any definition that may appear in Sec. 145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the four density ranges of the resulting packing media
hereinafter specified for each berry ingredient, expressed as percent by
weight of sucrose (degrees Brix) as determined by the procedure
described in Sec. 145.3(m), shall be designated by the appropriate name
for each of the respective density ranges for each berry ingredient as:
(a) "Slightly sweetened water"; or "extra light sirup";
"slightly sweetened fruit juice(s) and water"; or "slightly sweetened
fruit juice(s)", as the case may be.
(b) "Light sirup", when the liquid used is water, "lightly
sweetened fruit juice(s) and water"; or "lightly sweetened fruit
juice(s)", as the case may be.
(c) "Heavy sirup", when the liquid used is water; or "heavily
sweetened fruit juice(s) and water"; or "heavily sweetened fruit
juice(s)", as the case may be.
(d) "Extra heavy sirup", when the liquid used is water; or "extra
heavily sweetened fruit juice(s) and water"; or "extra heavily
sweetened fruit juice(s)", as the case may be.
The density ranges referred to herein are:
----------------------------------------------------------------------------------------------------------------
Density ranges
-------------------------------------------------------------------------------
(a) (b) (c) (d)
Optional berry ingredient -------------------------------------------------------------------------------
Maximum Maximum Maximum Maximum
Minimum less Minimum less Minimum less Minimum not more
than than than than
----------------------------------------------------------------------------------------------------------------
Blackberries.................... ........ 14 14 19 19 24 24 35
Blueberries..................... ........ 15 15 20 20 25 25 35
Boysenberries................... ........ 14 14 19 19 24 24 35
Dewberries...................... ........ 14 14 19 19 24 24 35
Gooseberries.................... ........ 14 14 20 20 25 25 35
Huckleberries................... ........ 15 15 20 20 25 25 35
Loganberries.................... ........ 14 14 19 19 24 24 35
Raspberries..................... 11 15 15 20 20 27 27 35
Strawberries.................... 10 14 14 19 19 27 27 35
Youngberries.................... ........ 14 14 19 19 24 24 35
----------------------------------------------------------------------------------------------------------------
(a) "Slightly sweetened water." (b) "Light sirup." (c) "Heavy sirup." (d) "Extra heavy sirup."
(4) Optional ingredients. The optional ingredients referred to in
paragraph (a)(1) of this section are:
(i) Natural and artificial flavors.
(ii) Calcium salts as firming agents provided that the calcium added
is no more than 0.035 percent, calculated as calcium, of the weight of
the finished canned berries.
(iii) Organic acids.
(5) Labeling requirements. (i) The name of the food is the
appropriate name of the berry ingredient specified in paragraph (a)(2)
of this section.
(ii) The name of the packing medium, as used in paragraph (a)(3)(i)
of this section preceded by "In" or "Packed in." as provided in
paragraph (a)(3) of this section and, in the case of raspberries other
than red raspberries provided for in paragraph (a)(2) of this section,
the name of such packing medium and the color of such raspberry shall be
included as part of the name or in close proximity to the name of the
food. When the liquid portion of the packing media provided for in
paragraphs (a)(3) (i) and (ii) of this section consists of fruit
juice(s), such juice(s) shall be designated in the name of the packing
medium as:
(a) In the cases of a single fruit juice, the name of the juice
shall be used in lieu of the word "fruit";
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(3) of this
section; and
(c) In the case of a single fruit juice or a combination of two or
more fruit
[[Page 405]]
juices any of which are made from concentrate(s), the words "from
concentrate(s)" shall follow the word "juice(s)" in the name of the
packing medium and in the name(s) of such juice(s) when declared as
specified in paragraph (a)(5)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(5)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(5)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) [Reserved]
[46 FR 2339, Jan. 9, 1981; 47 FR 6426, Feb. 12, 1982, as amended at 48
FR 2748, Jan. 21, 1983; 58 FR 2879, 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: 21CFR145.125]
[Page 405-408]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.125 Canned cherries.
(a) Identity--(1) Ingredients. Canned cherries is the food prepared
from one of the optional fresh or previously canned cherry ingredients
specified in paragraph (a)(2) of this section, which may be packed in
one of the optional packing media specified in paragraph (a)(3) of this
section. Such food may also contain one, or any combination of two or
more, of the following safe and suitable optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids. Such food is sealed in
a container and before or after sealing is so processed by heat as to
prevent spoilage.
(2) Varietal types and styles. The optional cherry ingredients
referred to in paragraph (a)(1) of this section are prepared from mature
pitted or unpitted cherries of the red tart or alternatively, red sour,
light sweet or dark sweet varietal group.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(a) In the case of sweet cherries:
(i) When the density of the solution is less than 16 percent, the
medium shall be designated as "slightly sweetened water"; or "extra
light sirup"; "slightly sweetened fruit juice(s) and water"; or
"slightly sweetened fruit juice(s)", as the case may be.
(ii) When the density of the solution is 16 percent or more but less
than 20 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(iii) When the density of the solution is 20 percent or more but
less than 25 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(iv) When the density of the solution is 25 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(b) In the case of red tart cherries:
(i) When the density of the solution is less than 18 percent, the
medium shall be designated as "slightly sweetened water"; "slightly
sweetened fruit juice(s) and water"; or "slightly sweetened fruit
juice(s)", as the case may be.
[[Page 406]]
(ii) When the density of the solution is 18 percent or more but less
than 22 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(iii) When the density of the solution is 22 percent or more but
less than 28 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(iv) When the density of the solution is 28 percent or more but not
more than 45 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(4) Labeling requirements. (i) The name of the food is "cherries".
The optional varietal type as set forth in paragraph (a)(2) of this
section, preceded or followed by the word "pitted" when this is the
fact, shall be a part of the name. The name of the food shall also
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, "Spice
added", or in lieu of the word "Spice", the common name of the spice,
or "Seasoned with lemon juice". When two or more of the optional
ingredients specified in paragraph (a)(1) (ii) and (iii) of this section
are used, such words may be combined as for example, "Seasoned with
cider vinegar, cloves, and cinnamon oil".
(ii) The color type and style of the cherry ingredient as provided
in paragraph (a)(2) of this section and the name of the packing medium
specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by
"In" or "Packed in" or the words "solid pack", where applicable,
shall be included as part of the name or in close proximity to the name
of the food. When the packing medium is prepared with a sweetener(s)
which imparts a taste, flavor or other characteristic to the finished
food in addition to sweetness, the name of the packing medium shall be
accompanied by the name of such sweetener(s), as for example in the case
of a mixture of brown sugar and honey, an appropriate statement would be
"------ sirup of brown sugar and honey" the blank to be filled in with
the word "light", "heavy", or "extra heavy" as the case may be.
When the liquid portion of the packing media provided for in paragraphs
(a)(3) (i) and (ii) of this section consists of fruit juice(s), such
juice(s) shall be designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section; and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) Quality. (1) The standard of quality for canned cherries is as
follows:
(i) In the case of pitted cherries, not more than 1 pit is present
in each 20 ounces of canned cherries, as determined by the method
prescribed in paragraph (b)(2)(i) of this section.
(ii) In the case of unpitted cherries, the weight of each cherry in
the container is not less than \1/10\ ounce.
(iii) In the case of unpitted cherries, the weight of the largest
cherry in the
[[Page 407]]
container is not more than twice the weight of the smallest cherry
therein.
(iv) In the case of unpitted cherries, the total weight of pits is
not more than 12 percent of the weight of drained cherries, as
determined by the method prescribed in paragraph (b)(2)(ii) of this
section.
(v) Not more than 15 percent by count of the cherries in the
container are blemished with scab, hail injury, discoloration, scar
tissue or other abnormality. A cherry showing skin discoloration (other
than scald) having an aggregate area exceeding that of a circle \9/32\
inch in diameter is considered to be blemished. A cherry showing
discoloration of any area but extending into the fruit tissue is also
considered to be blemished.
(2)(i) Pitted canned cherries shall be tested by the following
method to determine whether or not they comply with the requirements of
paragraph (b)(1)(i) of this section: Take at random such number of
containers as to have a total quantity of contents of at least 24
pounds. Open the containers and weigh the contents. Count the pits and
pieces of pit shell in such total quantity. Count a piece of pit shell
equal to or smaller than one-half pit shell as one-half pit, and a piece
of pit shell larger than one-half pit shell as one pit; but when two or
more pieces of pit shell are within or attached to a single cherry,
count such pieces as one-half pit if their combined size is equivalent
to that of one-half pit shell or less, and as one pit if their combined
size is equivalent to that of more than one-half pit shell. From the
total number of pits so counted and the combined weight of the contents
of all the containers, calculate the number of pits present in each 20
ounces of canned cherries.
(ii) Unpitted canned cherries shall be tested by the following
method to determine whether or not they comply with the requirements of
paragraph (b)(1)(iv) of this section: 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 is 8 inches if the
quantity of the contents of the container is less than 3 pounds, or 12
inches if such quantity is 3 pounds or more. The bottom of the sieve is
No. 8 woven-wire cloth that complies with the specifications for such
cloth set forth in the "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 cherries, so incline the sieve
as to facilitate drainage. Two minutes from the time drainage begins,
weigh the sieve and drained cherries. The weight so found, less the
weight of the sieve, shall be considered to be the weight of drained
cherries. Pit the cherries and wash the pits free from adhering flesh.
Drain and weigh the pits by the method prescribed above. Divide the
weight of pits so found by the weight of drained cherries, and multiply
by 100.
(3) If the quality of canned cherries 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, the label may bear the
alternative statement "Below Standard in Quality ------", the blank to
be filled in with the words specified after the corresponding number of
each subparagraph of paragraph (b)(1) of this section which such canned
cherries fail to meet, as follows:
(i) "Partially pitted";
(ii) "Small";
(iii) "Mixed sizes";
(iv) "Thin-fleshed";
(v) "Blemished".
Such alternative statement shall immediately and conspicuously precede
or follow, without intervening written, printed, or graphic matter, the
name "Cherries" and any words and statements required or authorized to
appear with such name by Sec. 145.125(a)(2).
[[Page 408]]
(c) Fill of container. (1) The standard of fill of container for
canned cherries is the maximum quantity of the optional cherry
ingredient that can be sealed in the container and processed by heat to
prevent spoilage, without crushing such ingredient.
(2) If canned cherries 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 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982;
49 FR 10099, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2879, 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: 21CFR145.126]
[Page 408]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.126 Artificially sweetened canned cherries.
(a) Artificially sweetened canned cherries is the food which
conforms to the definition and standard of identity prescribed for
canned cherries by Sec. 145.125(a), except that in lieu of a packing
medium specified in Sec. 145.125(a)(3), the packing medium used is water
artificially sweetened with saccharin, sodium saccharin, or a
combination of both. Such packing medium may be thickened with pectin
and may contain any mixture of any edible organic salt or salts and any
edible organic acid or acids as a flavor-enhancing agent, in a quantity
not more than is reasonably required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.125(a) for canned cherries having the same optional cherry
ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned
cherries by Sec. 145.125(a). If the packing medium is thickened with
pectin, the label shall bear the statement "thickened with pectin".
When any organic salt or acid or any mixture of two or more of these is
added, the label shall bear the common or usual name of each such
ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, 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: 21CFR145.130]
[Page 408-410]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.130 Canned figs.
(a) Ingredients. Canned figs is the food prepared from one of the
optional fig ingredients specified in paragraph (b) of this section and
one of the optional packing media specified in paragraph (c) of this
section, to which lemon juice, concentrated lemon juice or organic
acid(s) is added, when necessary to reduce the pH of the finished
product to pH 4.9 or below. Such food may also contain one, or any
combination of two or more of the following safe and suitable optional
ingredients:
(1) Natural and artificial flavoring.
(2) Spice.
(3) Vinegar.
(4) Unpeeled segments of citrus fruits.
(5) Salt.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(b) Varietal types. The optional fig ingredients referred to in
paragraph (a) of this section are prepared from mature figs of the light
or dark varieties. Figs (or whole figs), split figs (or broken figs), or
any combination thereof are optional fig ingredients. A "whole fig" is
one which is whole, but may be slightly cracked, provided it retains its
natural conformation without exposing the interior. A "split" or
"broken" fig is one that is open to such an extent that the seed
cavity is exposed. The shape of the fruit may be distorted, and the
fruit may or may not be broken apart into entirely separate pieces.
(c) Packing media. (1) The optional packing media referred to in
paragraph (a) of this section, as defined in Sec. 145.3 are:
(i) Water.
(ii) Fruit juice(s) and water.
(iii) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
[[Page 409]]
(2) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(i) When the density of the solution is 11 percent or more but less
than 16 percent, the medium shall be designated as "slightly sweetened
water"; or "extra light syrup"; "slightly sweetened fruit juice(s)
and water"; or "slightly sweetened fruit juice(s)", as the case may
be.
(ii) When the density of the solution is 16 percent or more but less
than 21 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(iii) When the density of the solution is 21 percent or more but
less than 26 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(iv) When the density of the solution is 26 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(d) Labeling requirements. (1) The name of the food is "figs". The
words "broken" or "split" shall be a part of the name when the
optional fig ingredient is a broken or split fig. The name of the food
shall also 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,
"Spice added", or in lieu of the word "Spice", the common name of
the spice, "Seasoned with vinegar" or "Seasoned with unpeeled
segments of citrus fruits". When two or more of the optional
ingredients specified in paragraphs (a) (2) through (5), inclusive, of
this section are used, such words may be combined as for example,
"Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled
segments of citrus fruits."
(2) The name of the packing medium as used in paragraph (c)(1) of
this section, preceded by "In" or "Packed in", as provided in
paragraph (c) of this section, shall be included as part of the name or
in close proximity to the name of the food. When the packing medium is
prepared with a sweetener(s) which imparts a taste, flavor or other
characteristic to the finished food other than sweetness, as for
example, a mixture of brown sugar and honey, the statement "------
sirup of brown sugar and honey" the blank to be filled in with the word
"light", "heavy", or "extra heavy", as the case may be, shall be
included as part of the name or in close proximity to the name of the
food. When the liquid portion of the packing media provided for in
paragraphs (c) (1) and (2) of this section consists of fruit juice(s),
such juice(s) shall be designated in the name of the packing medium as:
(i) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(ii) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (d)(3) of this
section; and
(iii) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (d)(3) of this section.
(3) Whenever the names of the fruit juices used do not appear in the
name of the packing medium as provided in paragraph (d)(2)(ii) of this
section, such names and the words "from contrate", as specified in
paragraph (d)(2)(iii) of this section, shall appear in an ingredient
statement pursuant to the requirements of Sec. 101.3(d) of this chapter.
(4) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the
[[Page 410]]
applicable sections of parts 101 and 130 of this chapter.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, 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: 21CFR145.131]
[Page 410]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.131 Artificially sweetened canned figs.
(a) Artificially sweetened canned figs is the food which conforms to
the definition and standard of identity prescribed for canned figs by
Sec. 145.130, except that in lieu of a packing medium specified in
Sec. 145.130(c), the packing medium used is water artificially sweetened
with saccharin, sodium saccharin, or a combination of both. Such packing
medium may be thickened with pectin and may contain any mixture of any
edible organic salt or salts and any edible organic acid or acids as a
flavor-enhancing agent, in a quantity not more than is reasonably
required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.130 for canned figs having the same optional fig ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned figs
by Sec. 145.130. If the packing medium is thickened with pectin, the
label shall bear the statement "thickened with pectin". When any
organic salt or acid or any mixture of two or more of these is added,
the label shall bear the common or usual name of each such ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.134]
[Page 410-411]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.134 Canned preserved figs.
(a) Canned preserved figs is the food prepared from one of the
optional fig ingredients specified in paragraph (b) of this section and
the packing medium specified in paragraph (c) of this section, to which
citric acid or lemon juice or concentrated lemon juice is added, if
necessary, in such quantity as to reduce the pH of the finished product
to 4.9 or below. The figs are precooked in the packing medium, sealed in
a container, and so processed by heat, either before or after sealing,
as to prevent spoilage.
(b) The optional fig ingredients referred to in paragraph (a) of
this section are whole mature figs of the light or dark varieties that
may be either peeled or unpeeled.
(c)(1) The packing medium referred to in paragraph (a) of this
section is prepared from water and one of the following optional
sweetening ingredients:
(i) Sugar.
(ii) Invert sugar sirup.
(iii) Any mixture of optional sweetening ingredients designated in
paragraphs (c)(1) (i) and (ii) of this section.
(iv) Any of the optional sweetening ingredients designated in
paragraphs (c)(1) (i), (ii), and (iii) of this section with dextrose:
Provided, That the weight of the solids of dextrose does not exceed one-
third of the total weight of the solids of the combined sweetening
ingredients.
(v) Any of the optional sweetening ingredients designated in
paragraphs (c)(1) (i), (ii), and (iii) of this section with corn sirup
or with dried corn sirup or with glucose sirup or with dried glucose
sirup, or with any two or more of these: Provided, That the weight of
the solids of corn sirup, dried corn sirup, glucose sirup, dried glucose
sirup or the sum of the weights of the solids of corn sirup, dried corn
sirup, glucose sirup, and dried glucose sirup, in case two or more of
these are used, does not exceed one-fourth of the total weight of the
solids of the combined sweetening ingredients.
(vi) Any mixture of the optional ingredients designated in
paragraphs (c)(1) (iv) and (v) of this section.
(2) The density of the packing medium described in paragraph (c)(1)
of this section, as measured on the Brix hydrometer 15 days or more
after the figs are canned, is not less than 50 deg. and not more than
55 deg..
(d)(1) The name of the food is "Preserved Figs--Precooked in
Sirup". For the purpose of label declaration, the words "Precooked in
Sirup" may appear immediately below the words "Preserved Figs", but
there shall be no intervening written, printed, or graphic matter, and
the letters used for the words "Precooked in Sirup" shall be of the
same type style and not less than
[[Page 411]]
one-half the height of the letters in the words "Preserved Figs".
(2) The label shall indicate which optional fig ingredient specified
in paragraph (b) of this section is used.
(e) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the words herein specified, showing the optional fig
ingredient used, shall immediately and conspicuously precede or follow
such name without intervening written, printed, or graphic matter,
except that the varietal name of the figs may so intervene.
(f) 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 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.135]
[Page 411-414]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.135 Canned fruit cocktail.
(a) Identity--(1) Ingredients. Canned fruit cocktail, canned
cocktail fruits, canned fruits for cocktail, is the food prepared from
the mixture of fresh, frozen, or previously canned fruit ingredients of
mature fruits in the forms and proportions as provided in paragraph
(a)(2) of this section, and one of the optional packing media specified
in paragraph (a)(3) of this section. Such food may also contain one, or
any combination of two or more, of the following safe and suitable
optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Ascorbic acid in an amount no greater than necessary to
preserve color. Such food is sealed in a container and before or after
sealing is so processed by heat as to prevent spoilage.
(2) Varietal types and styles. The fruit ingredients referred to in
paragraph (a)(1) of this section, the forms of each, and the percent by
weight of each in the mixture of drained fruit from the finished canned
fruit cocktail are as follows:
(i) Peaches. Any firm yellow variety of the species Prunus persica
L., excluding nectarine varieties, which are pitted, peeled, and diced,
not less than 30 percent and not more than 50 percent.
(ii) Pears. Any variety, of the species Pyrus communis L. or Pyrus
sinensis L., which are peeled, cored, and diced, not less than 25
percent and not more than 45 percent.
(iii) Pineapples. Any variety, of the species Ananas comosus L.,
which are peeled, cored, and cut into sectors or into dice, not less
than 6 percent and not more than 16 percent.
(iv) Grapes. Any seedless variety, of the species Vitis vinifera L.,
or Vitis labrusca L., not less than 6 percent and not more than 20
percent.
(v) Cherries. Approximate halves or whole pitted cherries of the
species Prunus cerasus L., not less than 2 percent and not more than 6
percent, of the following types:
(a) Cherries of any light, sweet variety;
(b) Cherries artificially colored red; or
(c) Cherries artificially colored red and flavored, natural or
artificial.
Provided, That each 127.5 grams (4\1/2\ ounces avoirdupois) of the
finished canned fruit cocktail and each fraction thereof greater than
56.7 grams (2 ounces avoirdupois) contain not less than 2 sectors or 3
dice of pineapple and not less than 1 approximate half of the optional
cherry ingredient.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
[[Page 412]]
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(a) When the density of the solution is 10 percent or more, but less
than 14 percent, the medium shall be designated as "slightly sweetened
water"; or "extra light sirup"; "slightly sweetened fruit juice(s)
and water"; or "slightly sweetened fruit juice(s)", as the case may
be.
(b) When the density of the solution is 14 percent or more but less
than 18 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(c) When the density of the solution is 18 percent or more but less
than 22 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(d) When the density of the solution is 22 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(4) Labeling requirements. (i) The name of the food is "fruit
cocktail", "cocktail fruits", or "fruits for cocktail". The name of
the food shall also 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, "Spice added", or in lieu of the word "Spice",
the common name of the spice, "Seasoned with vinegar" or "Seasoned
with lemon juice". When two or more of the optional ingredients
specified in paragraphs (a)(1) (ii) and (iii) of this section are used,
such words may be combined as for example, "Seasoned with cider
vinegar, cloves, cinnamon oil and lemon juice".
(ii) The name of the packing medium as used in paragraphs (a)(3) (i)
and (ii) of this section, preceded by "In" or "Packed in" shall be
included as part of the name or in close proximity to the name of the
food. When the packing medium is prepared with a sweetener(s) which
imparts a taste, flavor or other characteristic to the finished food in
addition to sweetness, the name of the packing medium shall be
accompanied by the name of such sweetener(s), as for example, in the
case of a mixture of brown sugar and honey, an appropriate statement
would be "------ sirup of brown sugar and honey" the blank to be
filled in with the word "light", "heavy", or "extra heavy" as the
case may be. When the liquid portion of the packing media provided for
in paragraphs (a)(3) (i) and (ii) of this section consists of fruit
juice(s), such juice(s) shall be designated in the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section; and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
[[Page 413]]
(b) Quality. (1) The standard of quality for canned fruit cocktail
is as follows:
(i) Not more than 20 percent by weight of the units in the container
of peach or pear, or of pineapple if the units thereof are diced, are
more than \3/4\ inch in greatest edge dimension, or pass through the
meshes of a sieve designated as \5/16\ inch that complies with the
specifications for such cloth set forth in the "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. If the units
of pineapple are in the form of sectors, not more than 20 percent of
such sectors in the container fail to conform to the following
dimensions: The length of the outside arc is not more than \3/4\ inch
but is more than \3/8\ inch; the thickness is not more than \1/2\ inch
but is more than \5/16\ inch; the length (measured along the radius from
the inside arc to the outside arc) is not more than 1\1/4\ inches but is
more than \3/4\ inch.
(ii) Not more than 10 percent of the grapes in a container
containing 10 grapes or more, and not more than 1 grape in a container
containing less than 10 grapes, are cracked to the extent of being
severed into two parts or are crushed to the extent that their normal
shape is destroyed.
(iii) Not more than 10 percent of the grapes in a container
containing 10 grapes or more, and not more than a grape in a container
containing less than 10 grapes, have the cap stem attached.
(iv) There is present in the finished canned fruit cocktail not more
than 1 square inch of pear peel per each 1 pound of drained weight of
units of pear plus the weight of a proportion of the packing medium
which is the same proportion as the drained weight of the units of pear
bears to the drained weight of the entire contents of the can. Such
drained weights shall be determined by the method prescribed in
paragraph (c) of this section.
(v) There is present in the finished canned fruit cocktail not more
than 1 square inch of peach peel per each 1 pound of drained weight of
units of peach plus the weight of a proportion of the packing medium
which is the same proportion as the drained weight of units of peach
bears to the drained weight of the entire contents of the can. Such
drained weights shall be determined by the method prescribed in
paragraph (c) of this section.
(vi) Not more than 15 percent of the units of cherry ingredient, and
not more than 20 percent of the units of peach, pear, or grape, in the
container are blemished with scab, hail injury, scar tissue or other
abnormality.
(vii) If the cherry ingredient is artificially colored, the color of
not more than 15 percent of the units thereof in a container containing
more than six units and of not more than one unit in a container
containing six units or less, is other than evenly distributed in the
unit or other than uniform with the color of the other units of the
cherry ingredient.
(2) If the quality of canned fruit cocktail 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.
(c) Fill of container. (1) The standard of fill of container for
canned fruit cocktail is a fill such that the total weight of drained
fruit is not less than 65 percent of the water capacity of the
container, as determined by the general method for water capacity of
containers prescribed in Sec. 130.12(a) of this chapter. Such total
weight of drained fruit is determined by the following method: Tilt the
opened container so as to distribute the contents evenly over the meshes
of a circular sieve which has been previously weighed. The diameter of
the sieve is 8 inches if the quantity of contents of the container is
less than 3 pounds, and 12 inches if such quantity is 3 pounds or more.
The bottom of the sieve is
[[Page 414]]
woven-wire cloth that complies with the specifications for such cloth
set forth under "2.38 mm (No. 8)" in Table 1, "Nominal Dimensions of
Standard Test Sieves (U.S.A. Standard Series)," prescribed in paragraph
(b)(1)(i) of this section, which is incorporated by reference. The
availability of this incorporation by reference is given in paragraph
(b)(1)(i) of this section. Without shifting the material on the sieve so
incline the sieve as to facilitate drainage. Two minutes from the time
drainage begins, weigh the sieve and drained fruit. The weight so found,
less the weight of the sieve, shall be considered to be the total weight
of drained fruit.
(2) If canned fruit cocktail falls 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
prescribed.
[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982;
49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, 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: 21CFR145.136]
[Page 414]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.136 Artificially sweetened canned fruit cocktail.
(a) Artificially sweetened canned fruit cocktail is the food which
conforms to the definition and standard of identity prescribed for
canned fruit cocktail by Sec. 145.135(a), except that in lieu of a
packing medium specified in Sec. 145.135(a)(3), the packing medium used
is water artificially sweetened with saccharin, sodium saccharin, or a
combination of both. Such packing medium may be thickened with pectin
and may contain any mixture of any edible organic salt or salts and any
edible organic acid or acids as a flavor-enhancing agent, in a quantity
not more than is reasonably required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened
fruit cocktail".
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned fruit
cocktail by Sec. 145.135(a). If the packing medium is thickened with
pectin, the label shall bear the statement "thickened with pectin".
When any organic salt or acid or any mixture of two or more of these is
added, the label shall bear the common or usual name of each such
ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.140]
[Page 414-416]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.140 Canned seedless grapes.
(a) Ingredients. Canned seedless grapes is the food prepared from
one of the fresh or previously canned optional grape ingredients
specified in paragraph (b) of this section which may be packed in one of
the optional packing media specified in paragraph (c) of this section.
Such food may also contain one, or any combination of two or more, of
the following safe and suitable optional ingredients:
(1) Natural and artificial flavors.
(2) Spice.
(3) Vinegar, lemon juice, or organic acids.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(b) Varietal types and styles. The optional grape ingredients
referred to in paragraph (a) of this section are prepared from stemmed
grapes of the light or dark seedless varieties or from unstemmed
clusters of such grapes. For the purposes of paragraph (d) of this
section, the names of such optional grape ingredients are "light
seedless grapes" or "dark seedless grapes", as the case may be,
preceded by the words "unstemmed clusters" where applicable.
(c) Packing media. (1) The optional packing media referred to in
paragraph (a) of this section, as defined in Sec. 145.3 are:
(i) Water.
(ii) Fruit juice(s) and water.
(iii) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
[[Page 415]]
(2) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(i) When the density of the solution is less than 14 percent, the
medium shall be designated as "slightly sweetened water"; or "extra
light sirup"; "slightly sweetened fruit juice(s) and water"; or
"slightly sweetened fruit juice(s)", as the case may be.
(ii) When the density of the solution is 14 percent or more but less
than 18 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(iii) When the density of the solution is 18 percent or more but
less than 22 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(iv) When the density of the solution is 22 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(d) Labeling requirements. (1) The name of the food is "seedless
grapes." The name of the food shall also 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, "Spice added", or in lieu of
the word "Spice", the common name of the spice, or "Seasoned with
lemon juice". When two or more of the optional ingredients specified in
paragraphs (a) (2) and (3) of this section are used, such words may be
combined as for example, "Seasoned with cider vinegar, cloves, and
cinnamon oil".
(2) The color type and style of the grape ingredient as provided in
paragraph (b) of this section and the name of the packing medium
specified in paragraphs (c) (1) and (2) of this section, preceded by
"In" or "Packed in" or the words "solid pack", where applicable,
shall be included as part of the name or in close proximity to the name
of the food. When the packing medium is prepared with a sweetener(s)
which imparts a taste, flavor or other characteristic to the finished
food in addition to sweetness, the name of the packing medium shall be
accompanied by the name of such sweetener(s), as for example in the case
of a mixture of brown sugar and honey, an appropriate statement would be
"------ sirup of brown sugar and honey" the blank to be filled in with
the word "light", "heavy", or "extra heavy" as the case may be.
When the liquid portion of the packing media provided for in paragraphs
(c) (1) and (2) of this section consists of fruit juice(s), such
juice(s) shall be designated in the packing medium as:
(i) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(ii) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (d)(3) of this
section; and
(iii) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (d)(3) of this section.
(3) Whenever the names of the fruit juices used do not appear in the
name of the packing medium as provided in paragraph (d)(2)(ii) of this
section, such names and the words "from concentrate", as specified in
paragraph (d)(2)(iii) of this section, shall appear in an ingredient
statement pursuant to the requirements of Sec. 101.3(d) of this chapter.
(4) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the
[[Page 416]]
applicable sections of parts 101 and 130 of this chapter.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.145]
[Page 416-419]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.145 Canned grapefruit.
(a) Identity--(1) Product identification. Canned grapefruit is the
food prepared from one of the optional grapefruit ingredients specified
in paragraph (a)(2) of this section and one of the optional packing
media specified in paragraph (a)(3) of this section. Such food may also
contain one or more of the following safe and suitable optional
ingredients:
(i) Spices.
(ii) Natural and artificial flavoring.
(iii) Lemon juice.
(iv) Citric acid.
(v) Calcium chloride or calcium lactate or a mixture of the two
calcium salts in a quantity reasonably necessary to firm the grapefruit
sections, but in no case in a quantity such that the calcium contained
in such calcium salt or mixture is more than 0.035 percent by weight of
the finished food.
Such food is sealed in a container and, before or after sealing, is so
processed by heat as to prevent spoilage.
(2) Optional grapefruit ingredient. The optional grapefruit
ingredients referred to in paragraph (a)(1) of this section are prepared
from sound, mature grapefruit (Citrus paradisi Macfadyen) of the color
types white--produced from white-fleshed grapefruit, and pink--produced
from pink or red-fleshed grapefruit and are in the following forms of
units: Whole sections or broken sections. Each such form of units or a
mixture of such forms of units prepared from a single varietal group
(color type) is an optional grapefruit ingredient. The core, seeds, and
major portions of membrane of such ingredient are removed. For the
purpose of this section, a grapefruit section is considered whole when
the unit is intact or an intact portion of such unit is not less than 75
percent of its apparent original size and is not excessively trimmed.
(i) For the purpose of paragraph (a)(4) of this section, the name of
the optional grapefruit ingredient is:
(a) "Section" or "segments", if 50 percent or more of the
drained weight of the food consists of whole sections.
(b) "Broken sections" or "broken segments", if less than 50
percent of the drained weight of the food consists of whole sections.
(ii) The drained weight is determined by the method prescribed in
the standard of fill of container for canned grapefruit set forth in
paragraph (c)(2) of this section.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section are:
(a) Water.
(b) Grapefruit juice and water.
(c) Grapefruit juice.
(d) Slightly sweetened sirup or slightly sweetened water.
(e) Light sirup.
(f) Heavy sirup.
(g) Slightly sweetened grapefruit juice and water.
(h) Lightly sweetened grapefruit juice and water.
(i) Heavily sweetened grapefruit juice and water.
(j) Slightly sweetened grapefruit juice.
(k) Lightly sweetened grapefruit juice.
(l) Heavily sweetened grapefruit juice.
As used in paragraph (a)(3)(i) of this section, the optional packing
medium "water" means, in addition to water, any mixture of water and
grapefruit juice in which there is less than 50 percent grapefruit
juice; the optional packing medium "grapefruit juice and water" means
the liquid packing medium in which juice of mature grapefruit and water
are combined as a liquid packing medium with not less than 50 percent
grapefruit juice and the term "grapefruit juice" means single strength
expressed juice of sound, mature fruit. It may be fresh, canned, or made
from concentrate. However, if it is made from concentrate, the juice
shall be reconstituted with water to not less than the soluble solids
the grapefruit juice had before concentration.
(ii) Each of the packing media in paragraph (a)(3)(i) (d) to (l) of
this section is prepared with a liquid ingredient and one or more safe
and suitable
[[Page 417]]
nutritive carbohydrate sweeteners. Water is the liquid ingredient from
which packing media in paragraph (a)(3)(i) (d) to (f) of this section
are prepared. Grapefruit juice and water are the liquid ingredients from
which the packing media in paragraph (a)(3)(i) (g) to (i) of this
section are prepared. Grapefruit juice is the liquid ingredient from
which the packing media in paragraph (a)(3)(i) (j) to (l) of this
section are prepared. If one or more liquid nutritive carbohydrate
sweeteners and grapefruit juice are combined as a liquid packing medium
with not less than 50 percent grapefruit juice, the packing medium is as
set forth in paragraph (a)(3)(i) (g) to (i) of this section.
(iii) The respective densities of packing media in paragraph
(a)(3)(i) (d) to (i) of this section as measured on the refractometer,
expressed as percent by weight sucrose (degrees Brix) with correction
for temperature to the equivalent at 20 deg.C (68 deg.F), 15 days or
more after the grapefruit are canned or the blended homogenized slurry
of the comminuted entire contents of the container if canned for less
than 15 days, according to the "Official Methods of Analysis of the
Association of Official Analytical Chemists" (AOAC), 13th Ed. (1980),
section 31.011 under "Solids By Means of Refractometer--Official Final
Action," and Reference Tables, section 52.012 (Refractive indices (n)
of sucrose solutions at 20 deg.) and section 52.015 (Refractive indices
of invert sugar solutions), 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), but without
correction for invert sugar or other substances, are as follows:
(a) Packing media in paragraph (a)(3)(i) (d), (g), and (j) of this
section: Twelve percent or more but less than 16 percent.
(b) Packing media in paragraph (a)(3)(i) (e), (h), and (k) of this
section: Sixteen percent or more but less than 18 percent.
(c) Packing media in paragraph (a)(3)(i) (f), (i), and (l) of this
section: Eighteen percent or more. A lot shall be deemed to be in
compliance for packing medium density based on the average value for all
the samples analyzed according to paragraph (b)(2) of this section but
no container may have a value lower than that of the next lower category
or 2 percent by weight sucrose (degrees Brix) lower if no lower category
exists.
(4) Labeling requirements. (i) The name of the food is
"grapefruit" or "pink grapefruit", as appropriate for the color type
of the grapefruit used. The name of the food shall also 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". Whenever the word "sirup" is used, it may be alternatively
spelled "syrup". When two or more of the optional ingredients
specified in paragraphs (a)(1) (i), (ii), and (iii) of this section are
used, such words may be combined; for example, "with added cloves and
cinnamon oil".
(ii) The form and style of the grapefruit ingredient as provided for
in paragraph (a)(2) of this section and the name of the packing medium
as used in paragraph (a)(3) of this section preceded by "In" or
"Packed in" shall be included as part of the name. When the packing
medium is prepared from concentrated grapefruit juice, the words "from
concentrate" shall follow the words "grapefruit juice" in the name of
the packing medium.
(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.
(b) Quality. (1) The standard of quality for canned grapefruit is as
follows:
(i) The food is free from extraneous material such as leaves,
portions of leaves, and pieces of peel.
(ii) The finished food contains per 500 grams (17.6 ounces) not more
than:
(a) An aggregate area of 20 square centimeters (3.1 square inches)
of tough membrane or albedo on the units.
(b) Four developed seeds. A seed is considered a developed seed when
it measures more than 9.0 millimeters (0.35 inches) in any dimension.
[[Page 418]]
(iii) Not more than 15 percent by weight of the drained grapefruit
may be blemished units. A blemished unit is a grapefruit section or any
portion thereof which is damaged by lye peeling, by discoloration, or by
other visible injury. The drained weight is determined by the method
prescribed in the standard of fill of container for canned grapefruit
set forth in paragraph (c)(2) of this section.
(2) Sampling and acceptance procedure. A lot is to be considered
acceptable when the number of "defectives" does not exceed the
acceptance number in the sampling plans given in paragraph (b)(2)(ii) of
this section.
(i) Definitions of terms to be used in the sampling plans in
paragraph (b)(2)(ii) of this section are as follows:
(a) 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.
(b) Lot size. The number of primary containers or units in the lot.
(c) Sample size (n). The total number of sample units drawn for
examination from a lot.
(d) Sample unit. A container, the entire contents of 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.
(e) Defective. Any sample unit shall be regarded as defective when
any of the defects or conditions specified in the quality standard
(paragraph (b)(1) of this section) and paragraph (c)(3)(i) of this
section for minimum fill of container are present in excess of the
stated tolerances.
(f) Accepted number (c). The maximum number of defective sample
units permitted in the sample in order to consider the lot as meeting
the specified requirements.
(g) 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.
(ii) Sampling plans and acceptance procedure:
------------------------------------------------------------------------
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
4,801-24,000...................................... 21 3
24,001-48,000..................................... 29 4
48,001-84,000..................................... 48 6
84,001-144,000.................................... 84 9
144,001-240,000................................... 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
2,401-15,000...................................... 21 3
15,001-24,000..................................... 29 4
24,001-42,000..................................... 48 6
42,001-72,000..................................... 84 9
72,001-120,000.................................... 126 13
Over 120,000...................................... 200 19
------------------------------------------------------------------------
net weight greater than 4.5 kg (10 lb)
------------------------------------------------------------------------
600 or less....................................... 13 2
601-2,000......................................... 21 3
2,001-7,200....................................... 29 4
7,201-15,000...................................... 48 6
15,001-24,000..................................... 84 9
24,001-42,000..................................... 126 13
Over 42,000....................................... 200 19
------------------------------------------------------------------------
\1\ n=number of primary containers in sample
\2\ c=acceptance number
(3) If the quality of canned grapefruit 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 grapefruit falls below standard with respect to
only one of the factors of quality specified by paragraph (b)(1) (i),
(ii), or (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 as specified after the corresponding
designation of paragraph (b)(1) of this section which the canned
grapefruit fail to meet:
(i) "Contains extraneous material".
(ii)(a) "Excessive tough membrane".
(b) "Excessive seeds".
(iii) "Excessive blemished units".
(c) Fill of container.(1) The standard of fill of container for
canned grapefruit is:
(i) The fill of grapefruit 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
[[Page 419]]
than 90 percent of the total capacity of the container.
(ii) The drained weight of grapefruit ingredient is not less than 50
percent of the water capacity of the container, as determined by the
method prescribed in paragraph (c)(2) of this section and the general
method for water capacity of containers prescribed in Sec. 130.12(a) of
this chapter.
(2) Drained weight is determined by the following method: Tilt the
opened container so as to distribute the contents evenly over the meshes
of a circular sieve which has previously been weighed. The diameter of
the sieve is 20.3 centimeters (8 inches) if the quantity of contents of
the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters
(12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The
bottom of the sieve is woven-wire cloth that complies with the
specifications for the No. 8 sieve set forth in the "Definitions of
Terms and Explanatory Notes" of the AOAC, 13th Ed. (1980), Table 1,
which is incorporated by reference. The availability of this
incorporation by reference is given in paragraph (a)(3)(iii) of this
section. Without shifting the material on the sieve, incline the sieve
at an angle of 17 deg. to 20 deg. to facilitate drainage. Two minutes
after the drainage begins, weigh the sieve and drained grapefruit. The
weight so found, less the weight of the sieve, shall be considered to be
the weight of the drained grapefruit.
(3)(i) A container that falls below the requirement for minimum fill
prescribed in paragraph (c)(1)(i) of this section shall be considered a
"defective". The food will be deemed to fall below the standard of
fill when the number of defectives exceeds the acceptance number (c) in
the sampling plans prescribed in paragraph (b)(2) of this section.
(ii) Canned grapefruit will be deemed to fall below the standard of
fill when the average drained weight of all containers analyzed when
sampled according to the sampling plans prescribed in paragraph (b)(2)
of this section is less than that prescribed in paragraph (c)(1)(ii) of
this section.
(4) If canned grapefruit falls below the standard of fill of
container prescribed in paragraph (c)(1) of this section, the label
shall bear the statement of substandard fill specified in Sec. 130.14(b)
of this chapter, in the manner and form therein specified.
[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982;
49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, 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: 21CFR145.170]
[Page 419-423]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.170 Canned peaches.
(a) Identity--(1) Ingredients. Canned peaches is the food prepared
from one of the fresh, frozen, or previously canned optional peach
ingredients Prunus persica L., of commercial canning varieties, but
excluding nectarine varieties, specified in paragraph (a)(2) of this
section, which may be packed as a solid pack or in one of the optional
packing media specified in paragraph (a)(3) of this section. Such food
may also contain one, or any combination of two or more, of the
following safe and suitable optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Peach pits, except in the cases of peeled whole peaches, in a
quantity not more than 1 peach pit to each 227 grams (8 ounces) of
finished canned peaches.
(v) Peach kernels, except in the cases of peeled whole peaches and
except when the optional ingredient in paragraph (a)(1)(iv) of this
section is used.
(vi) Ascorbic acid in an amount no greater than necessary to
preserve color. Such food is sealed in a container and before or after
sealing is so processed by heat as to prevent spoilage.
(2) Varietal types and styles. The optional peach ingredients
referred to in paragraph (a)(1) of this section are prepared from mature
peaches of the following optional varietal and color types and styles of
peach ingredients; namely:
(i) The optional varietal types. (a) Freestone is the distinct
varietal type where the pit separates readily from the flesh.
(b) Clingstone is the distinct varietal type where the pit adheres
to the flesh.
(ii) The optional color types--(a) Yellow--the varietal types in
which the
[[Page 420]]
predominant color ranges from pale yellow to rich red orange.
(b) White--the varietal types in which the predominant color ranges
from white to yellow-white.
(c) Red--the varietal types in which the predominant color ranges
from pale yellow to orange red and with variegated red coloring other
than that associated with the pit cavity.
(d) Green--varietal types in which the flesh has a green tint even
when mature.
(iii) The optional styles of the peach ingredients--(a) Whole--
consisting of whole peeled unpitted peaches.
(b) Halves--consisting of peeled pitted peaches cut into two
approximately equal parts.
(c) Halves and pieces--consisting of a mixture in which the peeled
pitted peach halves are more than 50 percent by weight.
(d) Quarters--consisting of peeled pitted peaches cut into four
approximately equal parts.
(e) Slices--consisting of peeled pitted peaches cut into wedge-
shaped sectors.
(f) Dice--consisting of peeled pitted peaches cut into cube-like
parts.
(g) Chunky--consisting of peeled pitted peaches cut into parts 13
millimeters (0.5 inch) or greater in the smallest dimension and 44
millimeters (1.75 inches) or less in the largest dimension.
(h) Pieces or irregular pieces--consisting of peeled pitted peaches
cut into parts of irregular shapes and sizes.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium, expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m), shall be designated by the
appropriate name for the respective density ranges, namely:
(a) When the density of the solution is 10 percent or more but less
than 14 percent, the medium shall be designated as "slightly sweetened
water"; or "extra light sirup"; "slightly sweetened fruit juice(s)
and water"; or "slightly sweetened fruit juice(s)", as the case may
be.
(b) When the density of the solution is 14 percent or more but less
than 18 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(c) When the density of the solution is 18 percent or more but less
than 22 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(d) When the density of the solution is 22 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)" as the case may be.
(4) Labeling requirements. (i) The name of the food is "peaches".
The optional varietal type as set forth in paragraph (a)(2)(i) of this
section shall be a part of the name. The name of the food shall also
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, "Spice
added", or in lieu of the word "Spice", the common name of the spice,
"Seasoned with vinegar" or "Seasoned with peach kernels". When two
or more of the optional ingredients specified in paragraphs (a)(1) (ii)
through (v) of this section are used, such words may be combined as for
example, "Seasoned with cider vinegar, cloves, cinnamon oil and peach
kernels".
[[Page 421]]
(ii) The color type and style of the peach ingredient as provided
for in paragraphs (a)(2) (ii) and (iii) of this section and the name of
the packing medium specified in paragraphs (a)(3) (i) and (ii) of this
section, preceded by "In" or "Packed in" or the words "Solid
pack", where applicable, shall be included as part of the name or in
close proximity to the name of the food, except that "Halves" may be
alternately designated as "Halved", "Halves and pieces" as "Halved
and pieces", "Quarters" as "Quartered", "Slices" as "Sliced",
and "Dice" as "Diced". Pieces or irregular pieces shall be
designated "Pieces", "Irregular pieces", or "Mixed pieces of
irregular sizes and shapes". "Chunky" may be designated as
"Chunks". The terms "Cling" and "Free" may be used as optional
designations for "Clingstone" and "Freestone", respectively. When
the packing medium is prepared with a sweetener(s) which imparts a
taste, flavor, or other characteristic to the finished food in addition
to sweetness, the name of the packing medium shall be accompanied by the
name of such sweetener(s); as for example in the case of a mixture of
brown sugar and honey, an appropriate statement would be "------ sirup
of brown sugar and honey" the blank to be filled in with the word
"light", "heavy", or "extra heavy" as the case may be. When the
liquid portion of the packing media provided for in paragraphs (a)(3)
(i) and (ii) of this section consists of fruit juices(s), such juice(s)
shall be designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section; and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juices(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) Quality. (1) The standard of quality for canned peaches is as
follows:
(i) Maturity. All units tested in accordance with the method
prescribed in paragraph (b)(2) of this section are pierced by weight of
not more than 300 grams (10.6 ounces).
(ii) Minimum size. In the case of halves and quarters styles, the
weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams
(0.3 ounce), respectively.
(iii) Uniformity of size--(a) Whole, halves, and quarters. In the
case of whole, halves, and quarters styles, the diameter (width) of the
largest unit is not more than 1.5 centimeters (0.6 inch) greater than
the diameter (width) of the smallest unit. In containers with more than
20 units, 2 units may be disregarded in making the determination. Where
a unit has broken in the container, the combined broken pieces are to be
reassembled to approximate a single unit of the appropriate style.
(b) Chunky. In the case of chunky style, not more than 25 percent of
the drained weight of the contents of the container consists of units
that will pass through an opening 13 millimeters (0.5 inch) wide or that
are more than 44 millimeters (1.75 inches) along the longest cut edge.
(iv) Peel. Not more than 15 square centimeters aggregate area of
peel per 1,000 grams (1.05 square inches per 16 ounces) of net weight.
Include any peel adhering to the peach or loose in the container.
(v) Blemished units. Not more than 20 percent by count of the units
in the
[[Page 422]]
container are blemished, e.g., with scab, hail injury, discoloration, or
other abnormalities. Blemished units are units which contain surface
discolorations that definitely contrast with the overall color and may
penetrate into the flesh.
(vi) Trimmed units. In the case of whole, halves, quarters, and
slices styles, all units are untrimmed or are so trimmed as to preserve
normal shape of the units.
(vii) Crushed or broken units. In the case of whole, halves, halves
and pieces, quarters, slices, dice and chunky styles, not more than 5
percent by count of the units in containers of 20 or more units and not
more than 1 unit in containers of fewer than 20 units are crushed or
broken. A unit that has lost its normal shape because of ripeness and
bears no mark of crushing shall not be considered crushed or broken.
(viii) Pits and pieces of pit. In the case of all styles, except
whole peaches and when whole peach pits or peach kernels are used as
seasoning ingredients, there is not more than one loose pit or one loose
large hard piece of pit (10 millimeters (\3/8\ inch) or larger) or one
unit of peach (e.g., peach half or peach slice) to which one or more
large hard pieces of pit are attached per 5.67 kilograms (200 ounces)
net weight. In addition, there is not more than three of any one or any
combination of two or more, per 2.83 kilograms (100 ounces) net weight
of the following: (a) A unit to which one or more small hard pieces of
pit less than 10 millimeters (\3/8\ inch) but not less than 1.6
millimeters (\1/16\ inch) are attached, (b) a unit to which three or
more small pieces of pit less than 1.6 millimeters (\1/16\ inch) are
attached, or (c) a loose small hard piece of pit less than 10
millimeters (\3/8\ inch).
(2) Canned peaches shall be tested by the following method to
determine whether or not they meet the requirements of paragraph
(b)(1)(i) of this section: So trim a test piece from the unit as to fit,
with peel surface up, into a supporting receptacle. If the unit is of
different firmness in different parts of its peel surface, trim the
piece from the firmest part. If the piece is unpeeled, remove the peel.
The top of the receptacle is circular in shape, of 29 millimeters (1.125
inches) inside diameter, with vertical sides; or rectangular in shape,
19 millimeters (0.75 inch) by 25 millimeters (1 inch) inside
measurements, with ends vertical and sides sloping downward and joining
at the center at a vertical depth of 19 millimeters (0.75 inch). Use the
circular receptacle for testing units of such size that a test piece can
be trimmed therefrom to fit it. Use the rectangular receptacle for
testing other units. Test no unit from which a test piece with a
rectangular peel surface at least 13 millimeters (0.51 inch) by 25
millimeters (1 inch) cannot be trimmed. Test the piece by means of a
round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end
of the rod is affixed a device to which weight can be added. The rod is
held vertically by a support through which it can freely move upward or
downward. The lower end of the rod is a plane surface to which the
vertical axis of the rod is perpendicular. Adjust the combined weight of
the rod and device to 100 grams (3.53 ounces). Set the receptacle so
that the surface of test piece is held horizontally. Lower the end of
the rod to the approximate center of such surface, and add weight to the
device at a uniform, continuous rate of 12 grams (0.45 ounce) per second
until the rod pierces the test piece. Weigh the rod and weighted device.
Test all units in containers of 50 units or less, except those units too
small for testing or too soft for trimming. Test at least 50 units,
taken at random, in containers of more than 50 units; but if less than
50 units are of sufficient size and firmness for testing, test those
which are of sufficient size and firmness.
(3) Determine compliance as specified in Sec. 145.3(o) except that a
lot shall be deemed to be in compliance for peel, pits, and pieces of
pit based on the average of all samples analyzed according to the
sampling plans set out in Sec. 145.3(p).
(4) If the quality of canned peaches falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality defined in Sec. 130.14(a) of
this chapter, in the manner and form therein specified; however, if the
quality of the canned
[[Page 423]]
peaches falls below standard with respect to only one of the factors of
quality specified in paragraph (b)(1) (i) through (viii) 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 designation of paragraph
(b)(1) of this section which the canned peaches fail to meet, as
follows: (i) "Not tender"; (ii) "Small halves" or "Small quarters"
as the case may be; (iii) (a) "Mixed sizes"; (b) "Undersized and/or
oversized pieces", (iv) "Excess peel"; (v) "Blemished"; (vi)
"Unevenly trimmed"; (vii) "Partly crushed or broken"; (viii)
"Contains pits or pit fragments". Such alternative statement shall
immediately and conspicuously precede or follow, without intervening
written, printed, or graphic matter, the name "peaches" and any words
and statements required or authorized to appear with such name by
paragraph (a)(2) of this section.
(c) Fill of container. (1) The standard of fill of container for
canned peaches is the maximum quantity of the optional peach ingredient
that can be sealed in the container and processed by heat to prevent
spoilage, without crushing or breaking such ingredient.
(2) If canned peaches 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 14414, Mar. 15, 1977, as amended at 46 FR 33028, June 26, 1981;
50 FR 34677, Aug. 27, 1985; 51 FR 11434, Apr. 3, 1986; 58 FR 2880, 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: 21CFR145.171]
[Page 423]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.171 Artificially sweetened canned peaches.
(a) Artificially sweetened canned peaches is the food which conforms
to the definition and standard of identity prescribed for canned peaches
by Sec. 145.170(a), except that in lieu of a packing medium specified in
Sec. 145.170(a)(3), the packing medium used is water artificially
sweetened with saccharin, sodium saccharin, or a combination of both.
Such packing medium may be thickened with pectin and may contain any
mixture of any edible organic salt or salts and any edible organic acid
or acids as a flavor-enhancing agent, in a quantity not more than is
reasonably required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.170(a) for canned peaches having the same optional peach
ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned
peaches by Sec. 145.170(a). If the packing medium is thickened with
pectin, the label shall bear the statement "thickened with pectin".
When any organic salt or acid or any mixture of two or more of these is
added, the label shall bear the common or usual name of each such
ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.175]
[Page 423-427]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.175 Canned pears.
(a) Identity--(1) Ingredients. Canned pears is the food prepared
from one of the fresh or previously canned optional pear ingredients
Pyrus communis or Pyrus sinensis specified in paragraph (a)(2) of this
section which may be packed in one of the optional packing media
specified in paragraph (a)(3) of this section. Such food may also
contain one, or any combination of two or more, of the following safe
and suitable optional ingredients.
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Artificial colors.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(2) Styles and forms of units. The optional pear styles and forms of
units referred to in paragraph (a)(1) of this section are:
(i) Whole--consisting of peeled or unpeeled pears with cores removed
or left in.
(ii) Halves--consisting of peeled or unpeeled pears with cores
removed and cut into two approximately equal parts.
[[Page 424]]
(iii) Quarters--consisting of peeled pears with cores removed and
cut into four approximately equal parts.
(iv) Slices--consisting of peeled pears with cores removed and cut
into wedge-shaped sectors.
(v) Dice--consisting of peeled pears with cores removed and cut into
cube-like parts.
(vi) Pieces or irregular pieces--consisting of peeled pears with
cores removed and cut into parts of irregular shapes and sizes.
(vii) Chunky--consisting of peeled pears with cores removed and cut
into parts 13 millimeters (0.51 inch) or greater in the smallest
dimension and 44 millimeters (1.75 inches) or less in the largest
dimension.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
(d) Clarified juice.
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.30.
(ii) If the concentration of clarified juice is such that the
packing medium forms to the density range for one of the sirups under
paragraph (a)(3)(ii) (a), (b), (c), or (d) of this section, the
concentrated clarified juice is considered to be light sirup, heavy
sirup, or extra heavy sirup, as the case may be. When a sweetener is
added as a part of any such liquid packing medium, the density range of
the resulting packing medium expressed as percent by weight of sucrose
(degrees Brix) as determined by the procedure in Sec. 145.3(m) shall be
designated by the appropriate name for the respective density ranges,
namely:
(a) When the density of the solution is less than 14 percent, the
medium shall be designated as "slightly sweetened water"; or "extra
light sirup"; "slightly sweetened fruit juice(s) and water"; or
"slightly sweetened fruit juice(s)", as the case may be.
(b) When the density of the solution is 14 percent or more but less
than 18 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)" as the case may be.
(c) When the density of the solution is 18 percent or more but less
than 22 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(d) When the density of the solution is 22 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(4) Labeling requirements. (i) The name of the food is "pears".
The name of the food shall also 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, "Spice added", or in lieu of the word
"Spice", the common name of the spice, "Seasoned with vinegar". When
two or more of the optional ingredients specified in paragraphs (a)(1)
(ii) and (iii) of this section are used, such words may be combined as
for example, "Seasoned with cider vinegar, cloves, and cinnamon oil".
(ii) The style and forms of units of the pear ingredient as provided
in paragraph (a)(2) of this section and the name of the packing medium
specified in paragraph (a)(3) (i) and (ii) of this section, preceded by
"In" or "Packed in" or the words "Solid pack", where applicable,
shall be included as part of the name or in close proximity to the name
of the food, except that "Halves" may be alternatively designated as
"Halved", "Quarters" as "Quartered", "Slices" as "Sliced", and
"Dice" as "Diced". "Pieces" or "Irregular pieces" shall be
designated as "Pieces", "Irregular pieces", or "Mixed pieces of
irregular sizes and shapes". "Chunky" may be designated as
[[Page 425]]
"Chunks". The style of the pear ingredient shall be preceded or
followed by "Unpeeled" when the units are whole or halves and are
unpeeled. When the packing medium is prepared with a sweetener(s) which
imparts a taste, flavor or other characteristic to the finished food in
addition to sweetness, the name of the packing medium shall be
accompanied by the name of such sweetener(s), as for example in the case
of a mixture of brown sugar and honey, an appropriate statement would be
"------ sirup of brown sugar and honey" the blank to be filled in with
the word "light", "heavy", or "extra heavy", as the case may be.
When the liquid portion of the packing media provided for in paragraphs
(a)(3) (i) and (ii) of this section consists of fruit juice(s), such
juice(s) shall be designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit";
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section; and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) Quality. (1) The standard of quality for canned pears is as
follows:
(i) Maturity. All units tested in accordance with the method
prescribed in paragraph (b)(2) of this section are pierced by a weight
of not more than 300 grams (10.6 ounces).
(ii) Minimum size. In the case of halves and quarters styles, the
weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams
(0.3 ounce), respectively.
(iii) Uniformity of size--(a) Whole, halves, and quarters. In the
case of whole, halves, and quarters styles, among those units comprising
95 percent by count of those present in the container that are most
uniform in size, the weight of the largest unit is not more than twice
the weight of the smallest unit. In containers with fewer than 20 units,
1 unit may be disregarded in making the determination. Where a unit has
broken in the container, reassemble the broken pieces to approximate a
single unit of the appropriate style.
(b) Chunky. In the case of chunky style, not more than 25 percent of
the drained weight of the contents of the container consists of units
that will pass through an opening 13 millimeters (0.51 inch) wide or
that are more than 44 millimeters (1.75 inches) along the longest cut
edge.
(iv) Peel (except unpeeled style). Not more than 10 square
centimeters (1.6 square inches) of peel adhering to pears or loose in
the container per kilogram (35.3 ounces) of net weight.
(v) Blemished units. Not more than 20 percent by count of the units
in the container are blemished with scab, hail injury, discoloration, or
other abnormality aggregating the area of a circle more than 6.5
millimeters (0.25 inch) in diameter; corky or hard spots on outer
surfaces aggregating the area of a circle more than 13 millimeters (0.51
inch) in diameter; or dark brown areas aggregating the area of a circle
less than 6.5 millimeters (0.25 inch) in diameter which penetrate into
the flesh or affect the appearance of the unit.
(vi) Trimmed units. In the case of whole, halves, and quarters
styles, all units are untrimmed or are so trimmed as to preserve normal
shape of the unit.
[[Page 426]]
(vii) Crushed or broken units. In the case of whole, halves,
quarter, slices, dice, and chunky styles, not more than 10 percent by
count of the units in containers of 10 or more units and not more than 1
unit in containers of less than 10 units are crushed or broken. A unit
that lost its normal shape because of ripeness and bears no mark of
crushing shall not be considered to be crushed or broken.
(viii) Loose core material in all styles except uncored whole style.
Not more than two units of loose core material per kilogram (35.3
ounces) of net weight. A unit of such material is defined as a portion
of loose core, with or without seeds, aggregating approximately one-half
of a pear core.
(ix) Partially cored units in all styles except uncored whole style.
Not more than 40 percent by count partially cored units in halves,
quarters, slices, and pieces or irregular pieces styles and not more
than 5 percent by weight in dice style. A partially cored unit is a unit
of pear that contains an attached portion of the seed cell cavity.
(x) Seeds in all styles except whole uncored style. Not more than 8
seeds or the equivalent in pieces of seeds per kilogram (35.3 ounces) of
net weight. Seeds included as cored material in paragraph (b)(1) (viii)
and (ix) of this section shall not be counted a second time.
(2) Canned pears shall be tested by the following method to
determine whether they meet the requirements of paragraph (b)(1)(i) of
this section: So trim a test piece from the unit as to fit, with peel
surface up, into a supporting receptacle. If the unit is of different
firmness in different parts of its peel surface, trim the piece from the
firmest part. If the piece is unpeeled, remove the peel. The top of the
receptacle is circular in shape, of 28.6 millimeters (1.12 inches)
inside diameter, with vertical sides; or rectangular in shape, 19
millimeters (0.75 inch) by 25.4 millimeters (1 inch) inside
measurements, with ends vertical and sides sloping downward and joining
at the center at a vertical depth of 19 millimeters (0.75 inch). Use the
circular receptacle for testing units of such size that a test piece can
be trimmed therefrom to fit it. Use the rectangular receptacle for
testing other units. Test no unit from which a test piece with
rectangular peel surface at least 13 millimeters (0.51 inch) by 25.4
millimeters (1 inch) cannot be trimmed. Test the piece by means of a
round metal rod 4 millimeters (0.16 inch) in diameter. To the upper end
of the rod is affixed a device to which weight can be added. The rod is
held vertically by the support through which it can freely move upward
or downward. The lower end of the rod is a plane surface to which the
vertical axis of the rod is perpendicular. Adjust the combined weight of
the rod and device to 100 grams (3.5 ounces). Set the receptacle so that
the surface of the test piece is held horizontally. Lower the end of the
rod to the approximate center of such surface, and add weight to the
device at a uniform, continuous rate of 12 grams (0.42 ounce) per second
until the rod pierces the test piece. Weigh the rod and weighted device.
Test all units in containers of 50 units or less except those units too
small for testing or too soft for trimming. Test at least 50 units,
taken at random in containers of more than 50 units; but if less than 50
units are of sufficient size and firmness for testing, test those which
are of sufficient size and firmness.
(3) Determine compliance as specified in Sec. 145.3(o) except that a
lot shall be deemed to be in compliance for peel in all styles except
unpeeled styles and seeds in all styles except whole uncored style based
on the average of all samples analyzed according to the sampling plans
set out in Sec. 145.3(p).
(4) If the quality of canned pears 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 pears falls below standard with respect to only
one of the factors of quality specified in paragraph (b)(1) (i) through
(x) 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 designation of
paragraph
[[Page 427]]
(b)(1) of this section which the canned pears fail to meet, as follows:
(i) "Not tender";
(ii) "Small halves" or "small quarters", as the case may be;
(iii)(a) "Mixed sizes";
(b) "Undersized and/or oversized pieces";
(iv) "Excessive peel";
(v) "Blemished";
(vi) "Unevenly trimmed";
(vii) "Partly crushed or broken";
(viii) "Excessive core";
(ix) "Excessive core";
(x) "Excessive seeds".
Such alternative statement shall immediately and conspicuously precede
or follow, without intervening written, printed, or graphic matter, the
name "pears" and any words and statements required or authorized to
appear with such name by paragraph (a)(2) of this section.
(c) Fill of container. (1) The standard of fill of container for
canned pears is the maximum quantity of the optional pear ingredient
that can be sealed in the container and processed by heat to prevent
spoilage, without crushing or breaking such ingredient.
(2) If canned pears 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 14414, Mar. 15, 1977, as amended at 47 FR 41528, 41530, Sept. 21,
1982; 58 FR 2880, 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: 21CFR145.176]
[Page 427]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.176 Artificially sweetened canned pears.
(a) Artificially sweetened canned pears is the food which conforms
to the definition and standard of identity prescribed for canned pears
by Sec. 145.175(a) except that in lieu of a packing medium specified in
Sec. 145.175(a)(3), the packing medium used is water artificially
sweetened with saccharin, sodium saccharin, or a combination of both.
Such packing medium may be thickened with pectin and may contain any
mixture of any edible organic salt or salts and any edible organic acid
or acids as a flavor-enhancing agent, in a quantity not more than is
reasonably required for that purpose.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.175(a) for canned pears having the same optional pear
ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned pears
by Sec. 145.175(a). If the packing medium is thickened with pectin, the
label shall bear the statement "thickened with pectin". When any
organic salt or acid or any mixture of two or more of these is added,
the label shall bear the common or usual name of each such ingredient.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.180]
[Page 427-432]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.180 Canned pineapple.
(a) Identity--(1) Ingredients. Canned pineapple is the food prepared
from mature, fresh or previously canned, pineapple conforming to the
characteristics of Ananas comosus (L.) Merrill and from which peel and
core have been removed. The food consists of one of the optional styles
of the pineapple ingredient specified in paragraph (a)(2) of this
section and may be packed in one of the optional packing media specified
in paragraph (a)(3) of this section, except water is not a suitable
packing medium for crushed style. Crushed style additionally may be
packed as heavy or solid pack as specified in paragraph (a)(4) of this
section. The food may also contain one, or any combination of two or
more, of the following safe and suitable optional ingredients:
(i) Natural fruit flavors.
(ii) Mint flavor.
(iii) Spices, spice oils.
(iv) Vinegar or organic acids.
(v) Dimethylpolysiloxane in an amount not greater than 10
milligrams/kilogram (10 parts per million) by weight of the finished
food as a defoaming agent.
The food is sealed in a container and, before or after sealing, is so
processed by heat as to prevent spoilage.
(2) Styles of pack. The optional styles of the pineapple ingredients
referred to in paragraph (a)(1) of this section are:
[[Page 428]]
(i) Slices or whole slices or rings--consisting of uniformly cut
circular slices or rings cut across the axis of the peeled, cored
pineapple cylinders.
(ii) Half slices--consisting of uniformly cut, approximately
semicircular halves of slices.
(iii) Quarter slices--consisting of uniformly cut, one-fourth
portions of slices.
(iv) Broken slices--consisting of arc-shaped portions which may not
be uniform in size and/or shape.
(v) Spears or fingers--consisting of long, slender pieces cut
radially and lengthwise of the cored pineapple cylinder, predominantly
65 millimeters (2.5 inches) or longer.
(vi) Tidbits--consisting of reasonably uniform, wedge-shaped sectors
cut from slices or portions thereof, predominantly from 8 millimeters
(0.31 inch) to 13 millimeters (0.51 inch) thick.
(vii) Chunks--consisting of short, thick pieces cut from thick
slices and/or from peeled cored pineapple and predominantly more than 13
millimeters (0.51 inch) in both thickness and width, and less than 38
millimeters (1.5 inches) in length and does not include large cubes.
(viii) Small cubes or dice--consisting of reasonably uniform, cube-
shaped pieces, predominately 14 millimeters (0.55 inch) or less in the
longest edge dimensions.
(ix) Pieces or irregular pieces--consisting of irregular shapes and
sizes not identifiable as a specific style and does not include chunks.
(x) Crushed--consisting of finely cut or finely shredded or grated
or diced pieces of pineapple.
(xi) Large cubes--consisting of reasonably uniform, cube-shaped
pieces, longer than 14 millimeters (0.55 inch) along any edge, but
predominately 25 millimeters (1 inch) or less in the longest edge
dimensions.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section and defined in Sec. 145.3 are:
(a) Water.
(b) Pineapple juice and water.
(c) Pineapple juice.
(d) Clarified pineapple juice.
Such packing media may be used as such, or any one of the optional
sweetening ingredients specified in paragraph (a)(3)(ii) of this section
may be added.
(ii) The optional sweetening ingredients referred to in paragraph
(a)(3)(i) of this section are:
(a) Sugar.
(b) Invert sugar sirup.
(c) Any mixture of optional sweetening ingredients designated in
paragraph (a)(3)(ii)(a) and (b) of this section.
(d) Any of the optional sweetening ingredients designated in
paragraph (a)(3)(ii)(a), (b), and (c) of this section with dextrose, as
long as the weight of the solids of dextrose does not exceed one-third
of the total weight of the solids of the combined sweetening
ingredients.
(e) Any of the optional sweetening ingredients designated in
paragraph (a)(3)(ii)(a), (b), and (c) of this section with corn sirup or
with dried corn sirup or with glucose sirup or with dried glucose sirup,
or with any two or more of these, as long as the weight of the solids of
corn sirup, dried corn sirup, glucose sirup, dried glucose sirup, or the
sum of the weights of the solids of corn sirup, dried corn sirup,
glucose sirup, and dried glucose sirup, in case two or more of these are
used, does not exceed one-fourth of the total weight of the solids of
the combined sweetening ingredients.
(f) Any mixture of the optional ingredients designated in paragraph
(a)(3)(ii)(d) and (e) of this section.
(iii) If the concentration of clarified pineapple juice is such that
the packing medium conforms to the density range for one of the sirups
provided for in paragraph (a)(3)(iv)(b), (c), or (d) of this section,
the concentrated clarified juice is considered to be light sirup, heavy
sirup, or extra heavy sirup, as the case may be.
(iv) When a sweetener is added as a part of any liquid packing
medium as provided for in paragraph (a)(3)(i)(a), (b), and (c) of this
section, the density range of the resulting packing medium, expressed as
percent by weight of sucrose (degrees Brix) as determined by
[[Page 429]]
the procedure in Sec. 145.3(m), shall be designated by the appropriate
name for the respective density ranges, namely:
(a) When the density of the solution is 10 percent or more but less
than 14 percent, the medium shall be designated as "slightly sweetened
water" or "extra light sirup"; "slightly sweetened pineapple juice
and water"; or "slightly sweetened pineapple juice", as the case may
be.
(b) When the density of the solution is 14 percent or more but less
than 18 percent, the medium shall be designated as "light sirup";
"lightly sweetened pineapple juice and water"; or "lightly sweetened
pineapple juice," as the case may be.
(c) When the density of the solution is 18 percent or more but less
than 22 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened pineapple juice and water"; or "heavily sweetened
pineapple juice", as the case may be.
(d) When the density of the solution is 22 percent or more but not
more than 35 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened pineapple juice and water"; or
"extra heavily sweetened pineapple juice", as the case may be.
(v) Determine compliance as specified in Sec. 145.3(o).
(4) Types of pack. The optional types of pack for crushed style
referred to in paragraph (a)(1) of this section are as follows:
(i) Heavy pack: Crushed style with or without sweetening ingredients
and containing at least 73 percent drained fruit weight, as determined
by the procedure set forth in Sec. 145.3(n).
(ii) Solid pack: Crushed style with or without sweetening
ingredients and containing at least 78 percent drained fruit weight, as
determined by the procedure set forth in Sec. 145.3(n).
(5) Labeling requirements. (i) The name of the food is
"pineapple". The name of the food shall also 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, "Spice added", or, in lieu of
the word "Spice", the common name of the spice; or "Seasoned with
vinegar" or, in lieu of the word "vinegar", the name of the vinegar
used. When two or more of the optional ingredients specified in
paragraph (a)(1)(i) through (iv) of this section are used, such words
may be combined, as, for example, "Seasoned with cider vinegar, cloves,
and cinnamon oil".
(ii) The style of the pineapple ingredient as provided for in
paragraph (a)(2) of this section and the name of the packing medium as
specified in paragraph (a)(3)(i) and (ii) of this section, preceded by
"In" or "Packed in" or the words "Heavy pack" or "Solid pack" as
specified in paragraph (a)(4) of this section, where applicable, shall
be included as part of the name or in close proximity to the name of the
food. The word "slices" may be alternatively designated "sliced,"
"dice" as "diced," and "pieces" or "irregular pieces" as "mixed
pieces of irregular sizes and shapes." Whenever pineapple juice, as
provided for in paragraph (a)(3)(i)(c) of this section, is used, the
declaration may be preceded by an appropriate statement such as
"unsweetened".
(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.
(b) Quality. (1) The standard of quality for canned pineapple is as
follows:
(i) Core material. In the case of all styles, not more than 7
percent of the drained weight of the contents of the container consists
of core material as determined by the method prescribed in paragraph
(b)(3)(ii) of this section.
(ii) Uniformity of weight and shape--(a) Slices. The drained weight
of the largest unit in the container is not more than 1.4 times the
drained weight of the smallest unit.
(b) Half slices and quarter slices. The drained weight of the
largest unit in a container is not more than 1.75 times the drained
weight of the smallest unit, except for an occasional broken piece due
to splitting or an occasional whole slice not completely cut through.
(c) Broken slices. (1) Not more than 10 percent of the drained
weight of the contents of the container consists of pieces having an arc
of less than 90 deg..
[[Page 430]]
(2) Not more than 5 percent of the drained weight of the contents of
the container:
(i) Consists of pieces that measure in thickness less than 8
millimeters (0.31 inch) or more than 25 millimeters (1 inch); or
(ii) Consists of pieces that measure less than 19 millimeters (0.75
inch) in width as measured from the outer edge to the inner edge.
(3) Not more than 5 percent of the drained weight of the contents of
the container consists of broken slices having an outside diameter
differing by as much as 9.5 millimeters (0.37 inch) from that of those
present in greatest proportion by weight.
(d) Spears. The drained weight of the largest unit in the container
is not more than 1.4 times the drained weight of the smallest unit.
(e) Tidbits. Not more than 15 percent of the drained weight of the
contents of the container consists of units each of which weighs less
than three-fourths as much as the average drained weight of all the
untrimmed units in the container.
(f) Chunks. Not more than 15 percent of the drained weight of the
contents of the container consists of pieces weighing less than 5 grams
(0.18 ounce) each.
(g) Cubes. (1) Not more than 10 percent of the drained weight of the
contents of the container consists of pieces that will pass through a
screen with square openings of 8 millimeters (0.31 inch) in the case of
the small cubes or large cubes.
(2) Not more than 15 percent of the drained weight consists of
pieces weighing more than 3 grams (0.11 ounce) each for small cubes and
18 grams (0.63 ounce) each for large cubes.
(h) Pieces. Not more than 20 percent of the drained weight of the
contents of the container consists of units that will pass through a
screen with square openings of 8 millimeters (0.31 inch).
(iii) Blemishes. Blemishes consist of surface areas and spots that
contrast strongly in color or texture with the normal pineapple tissue
or that may penetrate the flesh. Blemishes are normally removed in
preparation of pineapple for culinary use and include any of the
following, if in excess of 1.6 millimeters (0.06 inch) in the longest
dimension on the exposed surface of the unit: deep fruit eyes, pieces of
shell, brown spots, bruised portions, and other abnormalities.
(a) Slices, half slices, quarter slices, broken slices, spears,
tidbits, chunks, cubes, and pieces. Not more than 12.5 percent by count
of the units in the container may be blemished; but in containers having
not more than 5 units, 1 unit may be blemished; in containers having
more than 5 units, but not more than 10 units, 2 units may be blemished
and in containers having more than 10 units, but not more than 32 units,
4 units may be blemished.
(b) Crushed. Not more than 1.5 percent of the drained weight of the
contents of the container consists of fragments bearing blemishes.
(iv) Excessively trimmed. Slices, half slices, and quarter slices
are considered excessively trimmed if the portion trimmed away exceeds 5
percent of the apparent physical bulk of the perfectly formed unit and
if the trimming destroys the normal circular shape of the outer or inner
edge of the unit. Broken slices, spears, and tidbits are excessively
trimmed if the trimming destroys the normal shape of the unit.
(a) Slices, half slices, and quarter slices. Not more than 7.5
percent by count of the units in the container may be excessively
trimmed, but in containers having not more than 10 units, 1 unit may be
excessively trimmed; and in containers having more than 10 units, but
not more than 27 units, 2 units may be excessively trimmed.
(b) Broken slices and spears. Not more than 15 percent by count of
the total units in the container may be excessively trimmed.
(c) Tidbits. Not more than 15 percent of the drained weight of the
contents of the container consists of excessively trimmed units.
(v) Mashed. A unit that has lost its normal shape because of
ripeness that bears no mark of mechanical injury is not to be considered
mashed.
(a) Slices, half slices, and quarter slices. Not more than one unit
in containers of 25 units or less, and not more than 3 units in
containers of more than 25 units, are mashed.
[[Page 431]]
(b) Broken slices. Not more than 5 percent by count of the units in
the container are mashed.
(c) Spears. Not more than 1 unit in the container is mashed.
(d) Tidbits. Not more than 3 units in containers of less than 150
units, and not more than 2 percent of the units in containers of 150
units or more, are mashed.
(e) Chunks. Not more than 3 units in containers of less than 70
units, and not more than 5 percent of the units in containers of 70
units or more, are mashed.
(vi) Acidity. In the case of all styles, not more than 1.35 grams of
acid, calculated as anhydrous citric acid, is contained in 100
milliliters of the liquid drained from the product 15 days or more after
the pineapple is canned.
(vii) Excessive liquid. The drained weight of crushed pineapple is
not less than 63 percent of the net weight of the contents of the
container.
(2) Sampling and acceptance: Determine compliance as specified in
Sec. 145.3(o).
(3) Methodology: The method to be employed to determine whether
canned pineapple meets the requirements of paragraph (b)(1) (i) through
(vi) of this section are as follows:
(i) Determine the drained weight of the canned pineapple by the
procedure prescribed in Sec. 145.3(n).
(ii) Identify and separate any core material cleanly from each of
the units in the container, and weigh the aggregate of the core
material. Calculate the percent core material to determine compliance
with paragraph (b)(1)(i) of this section.
(iii) In the case of slices, half slices, quarter slices, spears,
tidbits, chunks, and pieces, check the weight of the units against the
requirements of paragraph (b)(1)(ii) (a), (b), (d), (e), (f), and (h) of
this section.
(iv) In the case of broken slices, check the dimensions of each unit
against the requirements of paragraph (b)(1)(ii)(c) of this section.
(v) In the case of cubes, and pieces, determine compliance with
paragraph (b)(1)(ii) (g) and (h) of this section by placing the units, a
few at a time, on the mesh of a U.S. Standard No. 8 sieve (8-millimeter
(0.31 inch)) mesh. After shaking gently, remove those units that remain
on the sieve before testing the next portion. Continue portion-wise
until all units are tested, then determine the aggregate weight of those
units that have passed through the sieve.
(vi) Except in the case of crushed pineapple, segregate and count
each unit that is blemished as defined in paragraph (b)(1)(iii) of this
section. In the case of crushed pineapple, segregate each fragment of
crushed pineapple bearing a blemish and determine the aggregate weight
of such fragments to determine compliance with paragraph (b)(1)(iii)(b)
of this section.
(vii) Except in the case of chunks, cubes, pieces, and crushed
pineapple, inspect all the units in the container to determine those
that have been excessively trimmed, as defined in paragraph (b)(1)(iv)
of this section.
(viii) Except in the case of cubes, pieces, and crushed pineapple,
count the total units in the container and the number of mashed units to
determine compliance with paragraph (b)(1)(v) of this section.
(ix) Determine the total acidity of the drained liquid by titration,
using the following method: Measure with a pipette 10 milliliters of the
unfiltered drained liquid into a 250-milliliter Erlenmeyer flask. Add 25
milliliters of distilled or deionized water and 0.3 milliliter of 1-
percent phenolphthalein solution. Titrate with one-tenth normal sodium
hydroxide solution to a faint, permanently pink coloration. Multiply the
number of milliliters of one-tenth normal sodium hydroxide required by
0.064 to calculate the number of grams of anhydrous citric acid per 100
milliliters of drained liquid to determine compliance with paragraph
(b)(3)(vi) of this section.
(4) If the quality of canned pineapple 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 specified in that section; however,
if the quality of the canned pineapple falls below standard with respect
to only one of the factors of quality specified in paragraph (b)(1)(i)
through (vii) of this section, there may
[[Page 432]]
be substituted for the second line of the general statement of
substandard quality ("Good Food--Not High Grade") one of the following
new lines, placed after the corresponding designation of paragraph
(b)(1) of this section that the canned pineapple fails to meet:
(i) "Poorly cored" or "Excessive core".
(ii) "Mixed sizes" or "Irregular small pieces", as appropriate.
(iii) "Blemished" or "Contains blemished pieces".
(iv) "Excessively trimmed".
(v) "Mashed units" or "Contains mashed units".
(vi) "Excessively tart".
(vii) "Contains excess liquid".
(c) Fill of Container. (1) The standard of fill of container for
canned crushed pineapple is a fill of not less than 90 percent of the
total capacity of the container, as determined by the general method for
fill of container prescribed in Sec. 130.12(b) of this chapter.
(2) If canned crushed pineapple falls 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 14414, Mar. 15, 1977, as amended at 44 FR 40279, July 10, 1979;
45 FR 43391 and 43392, June 27, 1980; 46 FR 57475, Nov. 24, 1981; 48 FR
39916, Sept. 2, 1983; 58 FR 2880, 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: 21CFR145.181]
[Page 432]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.181 Artificially sweetened canned pineapple.
(a) Artificially sweetened canned pineapple is the food that
conforms to the definition and standard of identity prescribed for
canned pineapple by Sec. 145.180(a), except that in lieu of a packing
medium specified in Sec. 145.180(a)(2), the packing medium used is water
artificially sweetened with saccharin, sodium saccharin, or a
combination of both. Such packing medium may be thickened with pectin.
(b)(1) The specified name of the food is "artificially sweetened --
----", the blank being filled in with the name prescribed by
Sec. 145.180(a) for canned pineapple having the same optional pineapple
ingredient.
(2) The artificially sweetened food is subject to the requirements
for label statement of ingredients used, as prescribed for canned
pineapple by Sec. 145.180(a). If the packing medium is thickened with
pectin, the label shall bear the statement "thickened with pectin".
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.185]
[Page 432-435]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.185 Canned plums.
(a) Identity--(1) Ingredients. Canned plums is the food prepared
from clean, sound, and mature fruit of plum varieties conforming to the
characteristics of Prunus domestica L., greengage varieties conforming
to the characteristics of Prunus italica L., mirabelle or damson
varieties conforming to the characteristics of Prunus insititia L., or
cherry varieties conforming to the characteristics of Prunus cerasifera
Ehrh. The food consists of one of the optional styles of the plum
ingredient, specified in paragraph (a)(2) of this section, and one of
the optional packing media specified in paragraph (a)(3) of this
section. Such food may also contain one, or any combination of two or
more of the following safe and suitable optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Artificial coloring.
Such food is sealed in a container and before or after sealing is so
processed by heat so as to prevent spoilage.
(2) Optional styles of the plum ingredient. The optional plum
ingredients specified in paragraph (a)(1) of this section are peeled or
unpeeled:
(i) Whole.
(ii) Halves.
Peeled or unpeeled whole plums are pitted or, alternatively, unpitted.
Peeled or unpeeled plum halves are pitted.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive
[[Page 433]]
carbohydrate sweetener(s) may be added. Sweeteners defined in Sec. 145.3
shall be as defined therein, except that a nutritive carbohydrate
sweetener for which a standard of identity has been established in part
168 of this chapter shall comply with such standard in lieu of any
definition that may appear in Sec. 145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(a) When the density of the solution is 11 percent or more but less
than 15 percent, the medium shall be designated as "slightly sweetened
water", or "extra light sirup", "slightly sweetened fruit juice(s)
and water" or "slightly sweetened fruit juice(s)", as the case may
be.
(b) When the density of the solution is 15 percent or more, but less
than 19 percent, the medium shall be designated as "light sirup",
"lightly sweetened fruit juice(s) and water", or "lightly sweetened
fruit juice(s)", as the case may be.
(c) When the density of the solution is 19 percent or more, but less
than 25 percent, the medium shall be designated as "heavy sirup",
"heavily sweetened fruit juice(s) and water", or "heavily sweetened
fruit juice(s)", as the case may be.
(d) When the density of the solution is 25 percent or more, but less
than 35 percent, the medium shall be designated as "extra heavy
sirup", "extra heavily sweetened fruit juice(s) and water", or
"extra heavily sweetened fruit juice(s)", as the case may be.
(4) Labeling requirements. (i) The name of the food is "plums"
accompanied by the color designation "yellow" or "golden" or "red"
or "purple", as appropriate, or the specific name of the variety or
"Greengage plums", "Damson plums", "Cherry plums", "Mirabelle
plums". The name of the food shall also 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, "Spice added", or in lieu of
the word "Spice", the common name of the spice; "Seasoned with
vinegar". When two or more of the optional ingredients specified in
paragraphs (a)(1) (ii) and (iii) of this section are used, such words
may be combined as for example, "Seasoned with cider vinegar, cloves,
and cinnamon oil".
(ii) The style of the plum ingredient as provided in paragraph
(a)(2) of this section and the name of the packing medium specified in
paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or
"Packed in" shall be included as part of the name or in close
proximity to the name of the food. The style of the plum ingredient
shall be preceded or followed by "Peeled" when the plums are peeled
and by "Pitted" in the case of whole pitted plums. "Halves" may be
alternatively designated "Halved". When the packing medium is prepared
with a sweetener(s) which imparts a taste, flavor or other
characteristics to the finished food in addition to sweetness, the name
of the packing medium shall be accompanied by the name of such
sweetener(s), as for example, in the case of a mixture of brown sugar
and honey, an appropriate statement would be "------ sirup of brown
sugar and honey", the blank to be filled in with the word "light",
"heavy", or "extra heavy", as the case may be. When the liquid
portion of the packing media provided for in paragraphs (a)(3) (i) and
(ii) of this section consists of fruit juice(s), such juice(s) shall be
designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit",
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section, and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
"from concentrate(s)" shall follow the word "juice(s)" in the name
of the packing
[[Page 434]]
medium and in the name(s) of such juice(s) when declared as specified in
paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words "from concentrate", as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(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.
(b) Quality. (1) The standard of quality for canned plums is as
follows:
(i) Blemishes (damaged). After draining in accordance with the
procedure set out in Sec. 145.3(n) not more than 30 percent by weight of
the drained plums consists of plums which have been blemished or damaged
by any of the following factors either singly or in combination: Damaged
by insects; appearance or eating quality materially affected by
friction, disease, external stone gum or discoloration.
(ii) Crushed or broken units in whole and halves styles. In the case
of the whole styles, not more than 25 percent by weight of the drained
plums are deformed or broken to an extent that the normal shape of the
fruit is seriously affected. In the case of the halves style, not more
than 25 percent by weight of the drained plums are damaged or torn to
such an extent that they are smaller than 50 percent of a plum half.
(iii) Blemishes and crushed or broken units. Not more than 35
percent by weight of the drained plums consist of both blemishes as
specified in paragraph (b)(1)(i) of this section and crushed or broken
units in the case of the whole and halves styles as specified in
paragraph (b)(2)(ii) of this section.
(iv) Extraneous plant material. Not more than one piece of stalk or
stem from the plum tree or other harmless extraneous plant material per
200 grams (7 ounces) of drained plums.
(v) Loose pits in whole style. Not more than three loose pits per
500 grams (17.6 ounces) of drained plums.
(vi) Pits or pieces of pits in whole pitted and halves styles. Not
more than two pits or pieces of pits per 500 grams (17.8 ounces) of
drained plums.
(2) Determine compliance as specified in Sec. 145.3(o) except that a
lot shall be deemed to be in compliance for extraneous plant material,
loose pits in whole style, and pits or pieces of pits in whole pitted
and halves styles based on the average of all samples analyzed according
to the sampling plans set out in Sec. 145.3(p).
(3) If the quality of canned plums 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 plums falls below standard with respect to only
one of the factors of quality specified in paragraphs (b)(1) (i) through
(vi) 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 designation of
paragraph (b)(1) of this section which the canned plums fail to meet, as
follows:
(i) "Blemished";
(ii) "Partly crushed or broken";
(iii) "Blemished and partly crushed or broken";
(iv) "Contains extraneous plant material";
(v) "Contains loose pits"; or
(vi) "Contains pits" or "Contains pieces of pits".
(c) Fill of container. (1) The standard of fill of container for
canned plums is:
(i) The fill of the plums 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 plum ingredient as determined by the
method prescribed in Sec. 145.3(n) is not less than 50 percent for whole
styles and 55 percent for halves styles based on the water capacity of
containers as determined in Sec. 130.12(a) of this chapter.
(2) Determine compliance for fill of container as specified in
Sec. 145.3(o).
[[Page 435]]
(3) If canned plums fall below the standard of fill of container
prescribed in paragraph (c)(1) of this section, the label shall bear the
statement of substandard fill specified in Sec. 130.14(b) of this
chapter, in the manner and form therein specified. If canned plums fall
below the standard of fill of container in respect to drained weight,
the words "Low drained weight" shall follow the general statement of
substandard fill on the label.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, 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: 21CFR145.190]
[Page 435-436]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145--CANNED FRUITS--Table of Contents
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.190 Canned prunes.
(a) Ingredients. Canned prunes is the food prepared from dried
prunes, which may be packed as a solid pack or in one of the optional
packing media specified in paragraph (b) of this section. Such food may
also contain one, or any combination of two or more, of the following
safe and suitable optional ingredients:
(1) Natural and artificial flavors.
(2) Spice.
(3) Vinegar, lemon juice, or organic acids.
(4) Unpeeled pieces of citrus fruits.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(b) Packing media. (1) The optional packing media referred to in
paragraph (a) of this section, as defined in Sec. 145.3 are:
(i) Water.
(ii) Fruit juice(s) and water.
(iii) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in
Sec. 145.3.
(2) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(i) When the density of the solution is less than 20 percent, the
medium shall be designated as "slightly sweetened water"; or "extra
light sirup"; "slightly sweetened fruit juice(s) and water"; or
"slightly sweetened fruit juice(s)", as the case may be.
(ii) When the density of the solution is 20 percent or more but less
than 24 percent, the medium shall be designated as "light sirup";
"lightly sweetened fruit juice(s) and water"; or "lightly sweetened
fruit juice(s)", as the case may be.
(iii) When the density of the solution is 24 percent or more but
less than 30 percent, the medium shall be designated as "heavy sirup";
"heavily sweetened fruit juice(s) and water"; or "heavily sweetened
fruit juice(s)", as the case may be.
(iv) When the density of the solution is 30 percent or more but not
more than 45 percent, the medium shall be designated as "extra heavy
sirup"; "extra heavily sweetened fruit juice(s) and water"; or
"extra heavily sweetened fruit juice(s)", as the case may be.
(c) Labeling requirements. (1) The name of the food is "prunes--
prepared from dried prunes". The words "prepared from dried prunes"
shall be in close proximity to the word "prunes" and shall be of the
same style and not less than \1/2\ of the point size of the type used
for the word "prunes". The name of the food shall also 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, "Spice added",
or in lieu of the word "Spice", the common name of the spice,
"Seasoned with vinegar" or "Seasoned with unpeeled pieces of citrus
fruit". When two or more of the optional ingredients specified in
paragraphs (a) (2) through (4) of this section are used, such words may
be combined as for example, "Seasoned with cider vinegar, cloves,
cinnamon oil and unpeeled pieces of citrus fruit."
(2) When the food is prepared with a packing medium, the name of the
[[Page 436]]
packing medium specified in paragraphs (b) (1) and (2) of this section,
preceded by "In" or "Packed in" and the words "cooked",
"stewed", or "prepared", shall be included as part of the name or in
close proximity to the name of the food. When no packing medium is used,
the words "solid pack" or "moist pack" or the word "moistened"
followed by the words "without sirup" shall be included as part of the
name or in close proximity to the name of the food. When the packing
medium is prepared with a sweetener(s) which imparts a taste, flavor or
other characteristic to the finished food in addition to sweetness, the
name of the packing medium shall be accompanied by the name of such
sweetener(s), as for example in the case of a mixture of brown sugar and
honey, an appropriate statement would be "------ sirup of brown sugar
and honey", the blank to be filled in with the word "light",
"heavy", or "extra heavy" as the case may be. When the liquid
portion of the packing media provided for in paragraphs (b) (1) and (2)
of this section consists of fruit juice(s), such juice(s) shall be
designated in the name of the packing medium as:
(i) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word "fruit",
(ii) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word "fruit" in the name of the packing medium,
or be declared on the label as specified in paragraph (c)(3) of this
section, and
(iii) In the case of the single fruit juice or a combination of two
or more fruit juices any of which are made from concentrate(s), the
words "from concentrate(s)" shall follow the word "juice(s)" in the
name of the packing medium and in the name(s) of such juice(s) when
declared as specified in paragraph (c)(3) of this section.
(3) Whenever the names of the fruit juices used do not appear in the
name of the packing medium as provided in paragraph (c)(2)(ii) of this
section, such names and the words "from concentrate", as specified in
paragraph (c)(2)(iii) of this section, shall appear in an ingredient
statement pursuant to the requirements of Sec. 101.3(d) of this chapter.
(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.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993]
