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: 21CFR150]
[Page 450]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart A [Reserved]
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec.
150.110 Fruit butter.
150.140 Fruit jelly.
150.141 Artificially sweetened fruit jelly.
150.160 Fruit preserves and jams.
150.161 Artificially sweetened fruit preserves and jams.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14445, Mar. 15, 1977, unless otherwise noted.
Subpart A [Reserved]
[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: 21CFR150.110]
[Page 450-452]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec. 150.110 Fruit butter.
(a) The fruit butters for which definitions and standards of
identity are prescribed by this section are the smooth, semisolid foods
each of which is made from a mixture of one or a permitted combination
of the optional fruit ingredients specified in paragraph (b) of this
section and one or any combination of the optional ingredients specified
in paragraph (c) of this section, which meets the specifications in
paragraph (d) of this section, and which is labeled in accordance with
paragraph (e) of this section. Such mixture is concentrated with or
without heat. The volatile flavoring materials or essence from such
mixture may be captured during concentration, separately concentrated,
and added back to any such mixture, together with any concentrated
essence accompanying any optional fruit ingredient.
(b)(1) Each of the optional fruit ingredients referred to in
paragraph (a) of this section is prepared by cooking one of the
following fresh, frozen, canned, and/or dried (evaporated) mature
fruits, with or without added water, and screening out skins, seeds,
pits, and cores:
Factor Referred to in Paragraph (d)(2) of This Section
------------------------------------------------------------------------
Name of fruit
------------------------------------------------------------------------
Apple............................................................ 7.5
Apricot.......................................................... 7.0
Grape............................................................ 7.0
Peach............................................................ 8.5
Pear............................................................. 6.5
Plum (other than prune).......................................... 7.0
Prune............................................................ 7.0
Quince........................................................... 7.5
------------------------------------------------------------------------
(2) The permitted combinations are of two, three, four, and five of
the fruit ingredients specified in paragraph (b)(1) of this section; the
weight of each is not less than one-fifth of the weight of the
combination. Each such fruit ingredient in any such combination is an
optional ingredient.
(c) The following safe and suitable optional ingredients may be
used:
[[Page 451]]
(1) Nutritive carbohydrate sweeteners.
(2) Spice.
(3) Flavoring (other than artificial flavoring).
(4) Salt.
(5) Acidifying agents.
(6) Fruit juice or diluted fruit juice or concentrated fruit juice,
in a quantity not less than one-half the weight of the optional fruit
ingredient.
(7) Preservatives.
(8) Antifoaming agents except those derived from animal fats.
(9) Pectin, in a quantity which reasonably compensates for
deficiency, if any, of the natural pectin content of the fruit
ingredient.
(d) For the purposes of this section:
(1) The mixture referred to in paragraph (a) of this section shall
contain not less than five parts by weight of the fruit ingredient as
measured in accordance with paragraph (d)(2) of this section to each two
parts by weight of nutritive carbohydrate sweetener as measured in
accordance with paragraph (d)(4) of this section.
(2) Any requirement with respect to the weight of any optional fruit
ingredient, whether concentrated, unconcentrated, or diluted, means the
weight determined by the following method: (i) Determine the percent of
soluble solids in the optional fruit ingredient by the method for
soluble solids referred to in paragraph (d)(3) of this section; (ii)
multiply the percent so found by the weight of such fruit ingredient;
(iii) divide the result by 100; (iv) subtract from the quotient the
weight of any nutritive sweetener solids or other added solids; and (v)
multiply the remainder by the factor for such ingredient prescribed in
paragraph (b)(1) of this section. The result is the weight of the
optional fruit ingredient.
(3) The soluble solids content of the finished fruit butter is not
less than 43 percent, as determined by the method prescribed in
"Official Methods of Analysis of the Association of Official Analytical
Chemists" (AOAC), 13th Ed. (1980), section 22.024, under "Soluble
Solids by Refractometer in Fresh and Canned Fruits, Fruit Jellies,
Marmalades, and Preserves--Official Final Action," which is
incorporated by reference, except that no correction is made for water-
insoluble solids. 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.
(4) The weight of any nutritive carbohydrate sweetener means the
weight of the solids of such ingredient.
(5) The weight of fruit juice or diluted fruit juice or concentrated
fruit juice (optional ingredient, paragraph (c)(6)) from a fruit
specified in paragraph (b)(1) of this section is the weight of such
juice, as determined by the method prescribed in paragraph (d)(2) of
this section, except that the percent of soluble solids is determined by
the method prescribed in the AOAC, 13th Ed. (1980), section 31.011,
under "Solids by Means of Refractometer--Official Final Action," which
is incorporated by reference; the weight of diluted concentrated juice
from any other fruits is the original weight of the juice before it was
diluted or concentrated. The availability of this incorporation by
reference is given in paragraph (d)(3) of this section.
(e)(1) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(i) In case the fruit butter is made from a single fruit ingredient,
the name is "Butter", preceded by the name where by such fruit is
designated in paragraph (b)(1) of this section.
(ii) In case the fruit butter is made from a combination of two,
three, four, or five fruit ingredients, the name is "Butter", preceded
by the words "Mixed fruit" or by the names whereby such fruits are
designated in paragraph (b)(1) of this section, in the order of
predominance, if any, of the weight of such fruit ingredients in the
combination.
(2) Each of the optional ingredients specified in paragraphs (b) and
(c) of this section shall be declared on the label as required by the
applicable sections of part 101 of this chapter, except that:
[[Page 452]]
(i) Other than in the case of dried (evaporated) fruit the name(s)
of the fruit or fruits used may be declared without specifying the
particular form of the fruit or fruits used. When the optional fruit
ingredient is prepared in whole or in part from dried fruit, the label
shall bear the words "prepared from" or "prepared in part from", as
the case may be, followed by the word "evaporated" or "dried",
followed by the name whereby such fruit is designated in paragraph (c)
of this section. When two or more such optional fruit ingredients are
used, such names, each preceded by the word "evaporated" or "dried",
shall appear in the order of predominance, if any, of the weight of such
ingredients in the combination.
(ii) [Reserved]
[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982;
49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
[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: 21CFR150.140]
[Page 452-453]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec. 150.140 Fruit jelly.
(a) The jellies for which definitions and standards of identity are
prescribed by this section are the jelled foods each of which is made
from a mixture of one or a permitted combination of the fruit juice
ingredients specified in paragraph (b) of this section and one or any
combination of the optional ingredients specified in paragraph (c) of
this section, which meets the specifications in paragraph (d) of this
section and which is labeled in accordance with paragraph (e) of this
section. Such mixture is concentrated with or without heat. The volatile
flavoring materials or essence from such mixture may be captured during
concentration, separately concentrated, and added back to any such
mixture, together with any concentrated essence accompanying any
optional fruit ingredient.
(b)(1) Each of the fruit juice ingredients referred to in paragraph
(a) of this section is the filtered or strained liquid extracted with or
without the application of heat and with or without the addition of
water, from one of the following mature, properly prepared fruits which
are fresh, frozen and/or canned:
Factor Referred to in Paragraph (d)(2) of This Section
------------------------------------------------------------------------
Name of fruit
------------------------------------------------------------------------
Apple............................................................ 7.5
Apricot.......................................................... 7.0
Blackberry (other than dewberry)................................. 10.0
Black raspberry.................................................. 9.0
Boysenberry...................................................... 10.0
Cherry........................................................... 7.0
Crabapple........................................................ 6.5
Cranberry........................................................ 9.5
Damson, damson plum.............................................. 7.0
Dewberry (other than boysenberry, loganberry, and youngberry).... 10.0
Fig.............................................................. 5.5
Gooseberry....................................................... 12.0
Grape............................................................ 7.0
Grapefruit....................................................... 11.0
Greengage, greengage plum........................................ 7.0
Guava............................................................ 13.0
Loganberry....................................................... 9.5
Orange........................................................... 8.0
Peach............................................................ 8.5
Pineapple........................................................ 7.0
Plum (other than damson, greengage, and prune)................... 7.0
Pomegranate...................................................... 5.5
Prickly pear..................................................... 11.0
Quince........................................................... 7.5
Raspberry, red raspberry......................................... 9.5
Red currant, currant (other than black currant).................. 9.5
Strawberry....................................................... 12.5
Youngberry....................................................... 10.0
------------------------------------------------------------------------
(2) The permitted combinations are of two, three, four, or five of
the fruit juice ingredients specified in paragraph (b)(1) of this
section, the weight of each is not less than one-fifth of the weight of
the combination. Each such fruit juice ingredient in any such
combination is an optional ingredient.
(c) The following safe and suitable optional ingredients may be
used:
(1) Nutritive carbohydrate sweeteners.
(2) Spice.
(3) Acidifying agents.
(4) Pectin, in a quantity which reasonably compensates for
deficiency, if any, of the natural pectin content of the fruit juice
ingredient.
(5) Buffering agents.
(6) Preservatives.
(7) Antifoaming agents except those derived from animal fats.
(8) Mint flavoring and artificial green coloring, in case the fruit
juice ingredient or combination of fruit juice ingredients is extracted
from apple, crabapple, pineapple, or two or all of such fruits.
(9) Cinnamon flavoring, other than artificial flavoring, and
artificial red
[[Page 453]]
coloring in case the fruit juice ingredient or combination of fruit
juice ingredients is extracted from apple or crabapple or both such
fruits.
(d) For the purposes of this section:
(1) The mixture referred to in paragraph (a) of this section shall
contain not less than 45 parts by weight of the fruit juice ingredients
as measured in accordance with paragraph (d)(2) of this section to each
55 parts by weight of saccharine ingredient as measured in accordance
with paragraph (d)(4) of this section.
(2) Any requirement with respect to the weight of any fruit juice
ingredient, whether prepared from concentrated, unconcentrated, or
diluted fruit juice means the weight determined by the following method:
(i) Determine the percent of soluble solids in such fruit juice
ingredient by the method for soluble solids referred to in paragraph
(d)(3) of this section; (ii) multiply the percent so found by the weight
of such fruit juice ingredient; (iii) divide the result by 100; (iv)
subtract from the quotient the weight of any added saccharine ingredient
solids or other added solids; and (v) multiply the remainder by the
factor for such fruit juice ingredient prescribed in paragraph (b) of
this section. The result is the weight of the fruit juice ingredient.
(3) The soluble-solids content of the finished jelly is not less
than 65 percent, as determined by the method prescribed in "Official
Methods of Analysis of the Association of Official Analytical
Chemists," 13th Ed. (1980), section 31.011, under "Solids by Means of
Refractometer--Official Final Action," 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.
(4) The weight of any optional saccharine ingredient means the
weight of the solids of such ingredient.
(e)(1) The name of each jelly for which a definition and standard of
identity is prescribed by this section is as follows:
(i) In case the jelly is made with a single fruit juice ingredient,
the name is "Jelly", preceded or followed by the name or synonym
whereby the fruit from which such fruit juice ingredient was extracted
is designated in paragraph (b) of this section.
(ii) In case the jelly is made with a combination of two, three,
four, or five fruit juice ingredients, the name is "Jelly", preceded
or followed by the words "Mixed fruit" or by the names or synonyms
whereby the fruits from which the fruit juice ingredients were extracted
are designated in paragraph (b) of this section, in the order of
predominance, if any, of the weights of any such fruit juice ingredients
in the combination.
(2) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(i) The name(s) of the fruit or fruits used may be declared without
specifying the particular form of the fruit or fruits used.
(ii) When the optional ingredients listed in paragraphs (c) (3),
(4), and (5) of this section are declared on the label, the declaration
may be followed by the statement "Used as needed" on all jellies to
which they are customarily, but not always, added to compensate for
natural variations in the fruit juice ingredients used.
[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982;
49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
[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: 21CFR150.141]
[Page 453-455]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.
(a) The artificially sweetened fruit jellies for which definitions
and standards of identity are prescribed by this section are the jellied
foods made from a fruit juice ingredient as specified in paragraph (b)
of this section and an artificial sweetening ingredient as specified in
paragraph (c) of this section, with a jelling ingredient as specified in
paragraph (d) of this section. Water may be added. The quantity of the
fruit juice ingredient, calculated as set out in Sec. 150.140(b),
amounts to not less than 55 percent by weight of the finished food. The
article is sealed in containers
[[Page 454]]
and so processed by heat, either before or after sealing, as to prevent
spoilage. Such food may also contain one or more of the following
optional ingredients:
(1) Spice, spice oil, spice extract.
(2) A vinegar, lemon juice, lime juice, citric acid, lactic acid,
malic acid, tartaric acid, fumaric acid, or any combination of two or
more of these, in a quantity which reasonably compensates for
deficiency, if any, of the natural acidity of the fruit juice
ingredient.
(3) Sodium citrate, sodium acetate, sodium tartrate, monosodium
phosphate, disodium phosphate, trisodium phosphate, sodium potassium
tartrate, potassium citrate, potassium acid tartrate, or any combination
thereof, in an amount not exceeding 2 ounces avoirdupois per 100 pounds
of the finished food.
(4) Sodium hexametaphosphate in an amount not exceeding 8 ounces
avoirdupois per 100 pounds of the finished food.
(5) Purified calcium chloride, calcium citrate, calcium gluconate,
calcium lactate, calcium sulfate, monocalcium phosphate, potassium
chloride, or any combination of two or more of these salts, in a
quantity reasonably necessary to enable the jelling ingredients to
produce a jellied finished product.
(6) Ascorbic acid, sorbic acid, sodium sorbate, potassium sorbate,
sodium propionate, calcium propionate, sodium benzoate, benzoic acid,
methylparaben (methyl-p- hydroxybenzoate), propylparaben (propyl-p-
hydroxybenzoate), or any combination of two or more of these, in a
quantity reasonably necessary as a preservative, but not to exceed 0.1
percent by weight of the finished food.
(b) The fruit juice ingredient referred to in paragraph (a) of this
section is any one, or any combination of two, three, four, or five of
the fruit juice ingredients complying with the requirements of
Sec. 150.140(c). Except as paragraph (d) of this section permits the use
of pectin, carrageenan, or salts of carrageenan standardized with
nutritive sweetener, no nutritive sweetening ingredient is added, either
directly or indirectly, to the fruit juice ingredient used to make
artificially sweetened fruit jelly.
(c) The artificial sweetening ingredients referred to in paragraph
(a) of this section are saccharin, sodium saccharin, calcium saccharin,
or any combination of two or more of these.
(d) The jelling ingredients referred to in paragraph (a) of this
section are pectin, agar-agar, carob bean gum (also called locust bean
gum), guar gum, gum karaya, gum tragacanth, algin (sodium alginate),
sodium carboxymethylcellulose (cellulose gum), methylcellulose (meeting
U.S.P. requirements and with methoxy content not less than 27.5 percent
and not more than 31.5 percent on a dry-weight basis), carrageenan or
salts of carrageenan complying with the requirements of Sec. 172.620 or
Sec. 172.626 of this chapter, or any combination of two or more of
these. Pectin may be standardized with a nutritive sweetening
ingredient, but such sweetening ingredient shall not amount to more than
44 percent by weight of the standardized pectin and the quantity of such
standardized pectin used shall not exceed 3 percent by weight of the
finished food. Carrageenan or salts of carrageenan may be standardized
with a nutritive sweetening ingredient, but such sweetening ingredient
shall not amount to more than 25 percent by weight of the standardized
carrageenan or salts of carrageenan and the quantity of such
standardized carrageenan or salts of carrageenan used shall not exceed 2
percent by weight of the finished food.
(e) The name of each artificially sweetened fruit jelly for which a
definition and standard of identity is prescribed by this section
consists of the words "artificially sweetened", immediately followed
by the name prescribed by Sec. 150.140(e)(1) for the fruit jelly which
corresponds in its fruit ingredient to the artificially sweetened
article. The words "artificially sweetened" shall be prominently and
conspicuously displayed in letters not smaller than the largest letter
used in any other word in the name of the food.
(f)(1) The jelling ingredient used shall be named on the label by a
statement "------ added" or "with added ------", the blank being
filled in with the common name of the jelling ingredient
[[Page 455]]
used; for example, "pectin and methylcellulose added".
(2) When one of the optional ingredients specified in paragraph
(a)(1) of this section is used, the label shall bear the statement "--
---- added" or "with added ------", the blank being filled in with
the words "spice", "spice oil", or "spice extract" as appropriate,
but in lieu of the word "spice" in such statement the common name of
the spice may be used.
(3) When the optional ingredient specified in paragraph (a)(4) of
this section is used, the label shall bear the words "sodium
hexametaphosphate added" or "with added sodium hexametaphosphate".
(4) When any optional ingredient listed in paragraph (a)(6) of this
section is used, the label shall bear the statement "------ added as a
preservative", the blank being filled in with the common name of the
preservative ingredient used as designated in paragraph (a)(6) of this
section.
(g) Wherever the name of the food appears on the label of the
artificially sweetened fruit jelly so conspicuously as to be easily seen
under customary conditions of purchase, the words and statements
specified in this section, showing the optional ingredients used, shall
immediately and conspicuously precede or follow such name, without
intervening written, printed, or graphic matter, except that the
varietal name of the fruit source of the fruit juice ingredient used in
preparing such jelly may so intervene.
(h) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14445, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR150.160]
[Page 455-457]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec. 150.160 Fruit preserves and jams.
(a) The preserves or jams for which definitions and standards of
identity are prescribed by this section are the viscous or semi-solid
foods, each of which is made from a mixture composed of one or a
permitted combination of the fruit ingredients specified in paragraph
(b) of this section and one or any combination of the optional
ingredients specified in paragraph (c) of this section which meets the
specifications in paragraph (d) of this section, and which is labeled in
accordance with paragraph (e) of this section. Such mixture, with or
without added water, is concentrated with or without heat. The volatile
flavoring material from such mixture may be captured during
concentration, separately concentrated, and added back to any such
mixture, together with any concentrated essence accompanying any
optional fruit ingredient.
(b)(1) The fruit ingredients referred to in paragraph (a) of this
section are the following mature, properly prepared fruits which are
fresh, concentrated, frozen and/or canned:
Group I
Blackberry (other than dewberry), Black raspberry, Blueberry,
Boysenberry, Cherry, Crabapple, Dewberry (other than boysenberry,
loganberry, and youngberry) Elderberry, Grape, Grapefruit, Huckleberry,
Loganberry, Orange, Pineapple, Raspberry, red raspberry, Rhubarb,
Strawberry, Tangerine, Tomato, Yellow tomato, Youngberry
Group II
Apricot, Cranberry, Damson, damson plum, Fig, Gooseberry, Greengage,
greengage plum, Guava, Nectarine, Peach, Pear, Plum (other than
greengage plum and damson plum), Quince, Red currant, currant (other
than black currant)
(2) The following combinations of fruit ingredients may be used:
(i) Any combination of two, three, four, or five of such fruits in
which the weight of each is not less than one-fifth of the weight of the
combination; except that the weight of pineapple may be not less than
one-tenth of the weight of the combination.
(ii) Any combination of apple and one, two, three, or four of such
fruits in which the weight of each is not less than one-fifth and the
weight of apple is not more than one-half of the weight of the
combination; except that the weight of pineapple may be not less than
one-tenth of the weight of the combination.
In any combination of two, three, four, or five fruits, each such fruit
is an optional ingredient. For the purposes of this section the word
"fruit" includes the vegetables specified in this paragraph.
[[Page 456]]
(c) The following safe and suitable optional ingredients may be
used:
(1) Nutritive carbohydrate sweeteners.
(2) Spice.
(3) Acidifying agents.
(4) Pectin, in a quantity which reasonably compensates for
deficiency, if any, of the natural pectin content of the fruit
ingredient.
(5) Buffering agents.
(6) Preservatives.
(7) Antifoaming agents, except those derived from animal fat.
(d) For the purposes of this section:
(1) The mixture referred to in paragraph (a) of this section shall
be composed of not less than: (i) In the case of a fruit ingredient
consisting of a Group I fruit or a permitted combination exclusively of
Group I fruits, 47 parts by weight of the fruit ingredient to each 55
parts by weight of the saccharine ingredient; and (ii) in all other
cases, 45 parts by weight of the fruit ingredient to each 55 parts by
weight of the saccharine ingredient. The weight of the fruit ingredient
shall be determined in accordance with paragraph (d)(2) of this section,
and the weight of the saccharine ingredient shall be determined in
accordance with paragraph (d)(5) of this section.
(2) Any requirement with respect to the weight of any fruit,
combination of fruits, or fruit ingredient means:
(i) The weight of fruit exclusive of the weight of any sugar, water,
or other substance added for any processing or packing or canning, or
otherwise added to such fruit.
(ii) In the case of fruit prepared by the removal, in whole or in
part, of pits, seeds, skins, cores, or other parts; the weight of such
fruit, exclusive of the weight of all such substances removed therefrom.
(iii) In the cases of apricots, cherries, grapes, nectarines,
peaches, and all varieties of plums, whether or not pits and seeds are
removed therefrom; the weight of such fruit, exclusive of the weight of
such pits and seeds.
(iv) In the case of concentrated fruit, the weight of the properly
prepared fresh fruit used to produce such concentrated fruit.
(3) The term concentrated fruit means a concentrate made from the
properly prepared edible portion of mature fresh or frozen fruits by
removal of moisture with or without the use of heat or vacuum, but not
to the point of drying. Such concentrate is canned or frozen without the
addition of sugar or other sweetening agents and is identified to show
or permit the calculation of the weight of the properly prepared fresh
fruit used to produce any given quantity of such concentrate. The
volatile flavoring material or essence from such fruits may be captured
during concentration and separately concentrated for subsequent addition
to the concentrated fruit either directly or during manufacture of the
preserve or jam, in the original proportions present in the fruit.
(4) The weight of any optional saccharine ingredient means the
weight of the solids of such ingredient.
(5) The soluble-solids content of the finished jam or preserve is
not less than 65 percent, as determined by the method prescribed in
"Official Methods of Analysis of the Association of Official Analytical
Chemists," 13th Ed. (1980), section 22.024, under "Soluble Solids by
Refractometer in Fresh and Canned Fruits, Jellies, Marmalades, and
Preserves--Official Final Action," which is incorporated by reference,
except that no correction is made for water-insoluble solids. 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.
(e)(1) The name of each preserve or jam for which a definition and
standard of identity is prescribed by this section is as follows:
(i) If the fruit ingredient is a single fruit, the name is
"Preserve" or "Jam", preceded or followed by the name or synonym
whereby such fruit is designated in paragraph (b) of this section.
(ii) If the fruit ingredient is a combination of two, three, four,
or five fruits, the name is "Preserve" or "Jam", preceded or
followed by the words "Mixed fruit" or by the names or synonyms
whereby such fruits are designated in paragraph (b) of this section,
[[Page 457]]
in the order of predominance, if any, of the weights of such fruits in
the combination.
(2) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(i) The name(s) of the fruit or fruits used may be declared without
specifying the particular form of the fruit or fruits used.
(ii) When the optional ingredients listed in paragraphs (c) (3),
(4), and (5) of this section are declared on the label, the declaration
may be followed by the statement "used as needed" on all preserves or
jams to which they are customarily, but not always, added to compensate
for natural variations in the fruit ingredients used.
[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982;
49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
[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: 21CFR150.161]
[Page 457-458]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150--FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table of Contents
Subpart B--Requirements for Specific Standardized Fruit Butters,
Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.
(a) The artificially sweetened fruit preserves or artificially
sweetened fruit jams for which definitions and standards of identity are
prescribed by this section are the viscous or semisolid foods made from
a fruit ingredient as specified in paragraph (b) of this section and an
artificial sweetening ingredient as specified in paragraph (c) of this
section, and with or without water and a jelling ingredient as specified
in paragraph (d) of this section. The quantity of the fruit ingredient
amounts to not less than 55 percent by weight of the finished food. The
article is sealed in containers and so processed by heat, either before
or after sealing, as to prevent spoilage. Such food may also contain one
or more of the following optional ingredients:
(1) Spice, spice oil, spice extract.
(2) A vinegar, lemon juice, lime juice, citric acid, lactic acid,
malic acid, tartaric acid, fumaric acid, or any combination of two or
more of these, in a quantity which reasonably compensates for
deficiency, if any, of the natural acidity of the fruit ingredient.
(3) Sodium citrate, sodium acetate, sodium tartrate, monosodium
phosphate, disodium phosphate, trisodium phosphate, sodium potassium
tartrate, potassium citrate, potassium acid tartrate, or any combination
thereof, in an amount not exceeding 2 ounces avoirdupois per 100 pounds
of the finished food.
(4) Sodium hexametaphosphate in an amount not exceeding 8 ounces
avoirdupois per 100 pounds of the finished food.
(5) Purified calcium chloride, calcium citrate, calcium gluconate,
calcium lactate, calcium sulfate, monocalcium phosphate, potassium
chloride, or any combination of two or more of these salts, in a
quantity reasonably necessary to enable the jelling ingredients to
produce a jelled finished product.
(6) Ascorbic acid, sorbic acid, sodium sorbate, potassium sorbate,
sodium propionate, calcium propionate, sodium benzoate, benzoic acid,
methylparaben (methyl-p-hydroxybenzoate), propylparaben (propyl-p-
hydroxybenzoate), or any combination of two or more of these, in a
quantity reasonably necessary as a preservative but not to exceed 0.1
percent by weight of the finished food.
(b) The fruit ingredient referred to in paragraph (a) of this
section is any one, or any combination of two, three, four, or five of
the fruit ingredients complying with the requirements of Sec. 150.160
(b) and (c). Except as paragraph (d) of this section permits the use of
pectin, carrageenan, or salts of carrageenan standardized with nutritive
sweetener, no nutritive sweetening ingredient is added, either directly
or indirectly, to the fruit ingredient used to make artificially
sweetened fruit preserves or artificially sweetened fruit jam.
(c) The artificial sweetening ingredients referred to in paragraph
(a) of this section are saccharin, sodium saccharin, calcium saccharin,
or any combination of two or more of these.
(d) The jelling ingredients referred to in paragraph (a) of this
section are pectin, agar-agar, carob bean gum (also called locust bean
gum), guar gum, gum karaya, gum tragacanth, algin (sodium alginate),
sodium carboxymethylcellulose (cellulose gum), methylcellulose (meeting
U.S.P.
[[Page 458]]
requirements and with methoxy content not less than 27.5 percent and not
more than 31.5 percent on a dry-weight basis), carrageenan or salts of
carrageenan complying with the requirements of Sec. 172.620 or
Sec. 172.626 of this chapter, or any combination of two or more of
these. Pectin may be standardized with a nutritive sweetening
ingredient, but such sweetening ingredient shall not amount to more than
44 percent by weight of the standardized pectin and the quantity of such
standardized pectin used shall not exceed 3 percent by weight of the
finished food. Carrageenan or salts of carrageenan may be standardized
with a nutritive sweetening ingredient, but such sweetening ingredient
shall not amount to more than 25 percent by weight of the standardized
carrageenan or salts of carrageenan and the quantity of such
standardized carrageenan or salts of carrageenan used shall not exceed 2
percent by weight of the finished food.
(e) The name of each artificially sweetened fruit preserve or
artificially sweetened fruit jam for which a definition and standard of
identity is prescribed by this section consists of the words
"artificially sweetened" immediately followed by the name prescribed
by Sec. 150.160(e)(1) for the fruit preserves or jams which correspond
in fruit ingredient to the artificially sweetened article. The words
"artificially sweetened" shall be prominently and conspicuously
displayed in letters not smaller than the largest letter used in any
other word in the name of the food.
(f)(1) The jelling ingredient used shall be named on the label by a
statement "------ added" or "with added ------", the blank being
filled in with the common name of the jelling ingredient used.
(2) When one of the optional ingredients specified in paragraph
(a)(1) of this section is used, the label shall bear the statement, "--
---- added" or "with added ------", the blank being filled in with
the words "spice", "spice oil", or "spice extract" as appropriate,
but in lieu of the word "spice" in such statement the common name of
the spice may be used.
(3) When the optional ingredient specified in paragraph (a)(4) of
this section is used, the label shall bear the words "sodium
hexametaphosphate added" or "with added sodium hexametaphosphate".
(4) When any optional ingredient listed in paragraph (a)(6) of this
section is used, the label shall bear the statement "------ added as a
preservative", the blank being filled in with the common name by which
the preservative ingredient used is designated in paragraph (a)(6) of
this section.
(g) Wherever the name of the food appears on the label of the
artificially sweetened fruit preserve or artificially sweetened fruit
jam so conspicuously as to be easily seen under customary conditions of
purchase, the words and statements specified in this section, showing
the optional ingredients used, shall immediately and conspicuously
precede or follow such name without intervening written, printed, or
graphic matter, except that the varietal name of the fruit used in
preparing such preserve or jam may so intervene.
(h) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14445, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]
