means that the frozen peas possess a reasonably bright and reasonably uniform green color typical for the variety; that peas which very markedly from such typical green color do not materially affect the overall color appearance; and that not more than 11⁄2 percent, by count, of the peas may be blond, cream colored, or seriously detract from the overall color appearance.

(c) (C) Classification. Frozen peas that possess a fairly good color may be given a score of 14 or 15 points. Frozen peas that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a partial limiting rule). "Fairly good color" means that the frozen peas possess a fairly uniform green color typical for the variety, which may be dull but not off color; that peas which vary markedly from such typical green color do not seriously affect the overall color appearance; and that not more than 2 percent, by count, of all the peas may be blond, cream colored, or seriously detract from the overall color appearance.

(d) (SStd.) classification. Frozen peas that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

(i) Group 1; flat material. Succulent vegetable material common to the pea plant, such as leaves and pea pods;

(ii) Group 2; spherical material. Non-deleterious or non-poisonous types of nightshade berries, thistle buds, or other similar spherical vegetable masterial from other plants similar in color to frozen peas;

(iii) Group 3; cylindrical material. Cylindrical vegetable material, such as stems, common to the pea plant or from other plants which are similar in color to frozen peas.

(2) "Pieces of pea" (broken pea) means: (i) A whole pea from which a cotyledon or a large portion thereof has become separated;

(ii) Two detached whole cotyledons; (iii) Pieces of cotyledon aggregating the equivalent of an average size cotyledon;

(iv) A whole detached skin or portions of detached skin aggregating the equivalent of an average size whole skin.

(3) "Blemished pea" means a pea that is blemished by discoloration or by other means that does not materially affect the appearance or eating quality of the pea.

(4) "Seriously blemished pea" means a pea that is hard, shriveled, spotted, discolored, or otherwise blemished to an extent that the appearance or eating quality is seriously affected. Peas commonly referred to as "blond" or "cream colored" peas are not considered seriously blemished peas.

(c) Determination of allowances(1) Determining percent, by count, of pieces of peas. (1) The percent, by count, of pieces of peas is determined by dividing the total number of pieces of peas by the total number of peas and pieces of peas.

(ii) A pea held together by its skin, even though the cotyledons are partly crushed or the skin split, is not considered as a broken pea or piece of pea. (2) Harmless extraneous vegetable material. (i) The allowances for harmless extraneous vegetable material are based on 30 ounces of frozen peas. When considering sample units of less than 30 ounces, the allowances provided in this section for the respective grade classification will be permitted in a single sample unit: Provided, That the average of such defects in the entire sample does not exceed such allowance.

(d) (A) classification. Frozen peas that are practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" means that: (See Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than the following amounts of harmless extraneous vegetable material:

(i) Group 1; flat material, pieces having an aggregate area of not more than 4 square inch (equivalent to 1⁄2 inch x 1⁄2 inch) on the surface; or 1 piece of any size; or

Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut” or “bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation, not less than 1.5 percent of acid, expressed as lactic acid.

§ 52.3452 Grades of bulk sauerkraut.

(a) "U.S. Grade A (First Quality)" bulk sauerkraut is of a color approximating, or is lighter than "Olive Buff" (according to Ridgway's "Color Standards and Nomenclature"), with the shreds uniformly cut to approximately 32-inch in thickness. The product is practically free from defects and blemishes; is of fine, crisp texture; possesses a normal, well developed, sauerkraut flavor; and scores not less than 85 points when scored according to the scoring system outlined herein.

(b) "U.S. Grade C (Second Quality)" bulk sauerkraut may have a variable straw color, but not darker than "Dark Olive Buff" (according to Ridgway's "Color Standards and Nomenclature"); the shreds may lack uniformity of thickness. The product is reasonably free from defects and blemishes; is of reasonably fine, crisp texture; possesses a normal sauerkraut flavor; and scores not less than 70 points and need not score more than 84 points when scored according to the scoring system outlined herein.

(c) "Substandard" bulk sauerkraut is sauerkraut that fails to meet the requirements of the foregoing grades or when any one of the grading factors falls in the (D) classification.

to the requirements in the definition, the following factors: Color, cut, absence of defects, texture, and flavor. The relative importance of each element has been expressed numerically on a scale of 100. The maximum number of credits that may be given for each factor is:

Color Cut

Absence of defects.. Texture

Flavor

Total score_.

Points

15

15

10

15

45

100

(a) (A) classification. Sauerkraut that possesses a color approximating, or is lighter than "Olive Buff" (according to Ridgway's "Color Standards and Nomenclature"), may be given a credit of 13 to 15 points.

(b) (C) classification. If the sauerkraut possesses a color ranging from "Olive Buff" to (but not darker than) "Dark Olive Buff", or is slightly greenish or yellowish, or possesses a tint of light brown, a credit of 10 to 12 points may be allowed. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(c) (D) classification. If the sauerkraut possesses a decidedly dark, or pink tinted color, a credit within the range of zero to nine points may be allowed. § 52.3456

Cut.

(a) (A) classification. If the shreds of sauerkraut are uniformly cut to approximately 32-inch in thickness and are of a reasonable length, a credit of 13 to 15 points may be allowed.

(b) (C) classification. If the cut is very irregular, the shreds being "choppy" and poorly cut, a credit of 10 to 12 points may may be allowed. Sauerkraut that falls in

this classification may not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(c) (D) classification. Sauerkraut that is very uneven in cut, containing decidedly thick or short shreds, may be given a credit of not more than nine points.

§ 52.3457 Absence of defects.

(a) General. The factor of absence of defects refers to defects such as large pieces of leaves, dead leaves, large pieces of core, spotted shreds, or other defects.

(b) (A) classification. Sauerkraut that is practically free from the defects mentioned may be given a credit of nine to 10 points.

(c) (C) classification. If the product is reasonably free from the defects mentioned, a credit of six to eight points may be allowed. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(d) (D) classification. If pieces of dead leaves, large pieces of core, spotted shreds, or any similar blemishes are prominently present to the extent of injuring the appearance of the product, a credit within the range of zero to five points may be allowed.

(a) General. The factor of texture refers to the condition of the product and the tendency of the shreds to be firm, fresh, crisp, and easy to cut, as contradistinguished to soft or mushy.

(b) (A) classification. Sauerkraut that is firm and crisp may be given a credit of 13 to 15 points.

(c) (C) classification. If the product is somewhat tough, or is slightly soft, a credit of 10 to 12 points may be allowed. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(d) (D) classification. If the sauerkraut is tough, or contrariwise, is soft and mushy, a credit within the range of zero to nine points may be allowed. § 52.3459

Flavor.

(a) (A) classification. Sauerkraut that has a highly acid (expressed as lactic), palatable, clean, characteristic sauer

kraut flavor, may be given a credit of 40 to 45 points.

(b) (C) classification. If the product possesses a good sauerkraut flavor that may be suggestive of improper bacterial action, but not markedly so, it may be given a credit of 34 to 39 points. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(c) (D) classification. If the flavor is poor and unpalatable from any cause (acetic, butyric, yeasty, moldy, very salty, bitter stale, or rancid), a credit within the range of zero to 33 points may be allowed.

METHODS OF ANALYSIS

§ 52.3460 Determination of acidity.

The method of titration used to determine the degree of lactic acidity in sauerkraut is as follows: Place 10 cc. of sauerkraut juice in a flask, add 40 cc. of distilled water (hydrant water contains large quantities of alkaline salts which tend to neutralize the sauerkraut acid before titration takes place). Shake the flask to mix thoroughly the sauerkraut juice and water. Add three or four drops of phenolphthalein solution. Into this mixture slowly run, drop by drop, from a burette graduated in 10 cc. and filled with % normal solution of sodium hydroxide, enough of the sodium hydroxide to bring a permanent pink tint to the sauerkraut juice solution, shaking the flask as the sodium hydroxide is added. As soon as the pink tint becomes permanent (at first it will fade away), note the amount of the hydroxide used, divide this number by 10, and the result is a number which is the percentage of lactic acid in the sauerkraut juice.

16-8 20-5

((D)

2 0-33

13-15

Sauerkraut that falls in this classification may not be graded above U.S. Grade C (Second Quality).

2 Sauerkraut that falls in this classification may not be graded above Substandard.

Subpart-United States Standards for Grades of Concentrated Grapefruit Juice for Manufacturing

SOURCE: $ 52.8481 to 52.3491 appear at 22 F.R. 1799, Mar. 20, 1957, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES § 52.3481

Product description.

"Concentrated grapefruit juice for manufacturing" is the concentrated product obtained from sound, mature grapefruit (Citrus paradisi). The fruit is prepared by sorting and by washing prior to extraction of the juice and the extracted juice is concentrated. The concentrated grapefruit juice is processed in accordance with good commercial practice; and may or may not require processing by heat, subsequent refrigeration, or freezing to assure preservation of the product but is not the product known as "frozen concentrated grapefruit juice." The finished product does not contain any additives except that cold-pressed oil to standardize flavor and chemical preservatives permissible under provisions of the Federal Food, Drug, and Cosmetic Act may have been added.

Degrees

Degrees

(b) Concentrated grapefruit juice for manufacturing of other dilution factors than "1 plus 3" to "1 plus 6," as indicated in paragraph (a) of this section, shall result in a Brix (upon reconstitution as prescribed by the processor or as prescribed by the label on the container, if labeled) of not less than 10.5 degrees. § 52.3482 Grades of

concentrated grapefruit juice for manufacturing. (a) "U.S. Grade A for Manufacturing" or "U.S. Fancy for Manufacturing" is the quality of concentrated grapefruit juice which shows no material gelation, reconstitutes properly, and of which the reconstituted juice possesses a reasonably good color; is practically free from defects; possesses a reasonably good flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C for Manufacturing" or "U. S. Standard for Manufacturing" is the quality of concentrated grapefruit juice which shows no serious gelation, reconstitutes properly, and of which the reconstituted juice possesses a fairly good color; is fairly free from defects; possesses a fairly good flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard for Manufacturing" is the quality of concentrated grapefruit juice that fails to meet the requirements of U. S. Grade C for Manufacturing or U. S. Standard for Manufacturing.

FILL OF CONTAINER

§ 52.3483 Recommended fill of con

tainer.

The recommended fill of container is not incorporated in the grades of the

finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that each container be filled with concentrated grapefruit juice as full as practicable without impairment of quality.

FACTORS OF QUALITY

§ 52.3484 Ascertaining the grade.

(a) General. The grade of concentrated grapefruit juice for manufacturing is ascertained by examining the concentrate and the reconstituted juice; and in addition to considering other requirements outlined in the standards, the following quality factors are evaluated:

(1) Factors not rated by score points. (1) Degree of gelation.

(ii) Faculty of reconstituting properly. (2) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors

(a) General. The factor of defects refers to the degree of freedom from juice cells and pulp and from seeds or portions thereof, dark specks, and other defects in the reconstituted juice.

Concen

(b) (A-Mfg.) classification. trated grapefruit juice of which the reconstituted juice is practicaly free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that there may be present:

(1) Juice cells only in such amounts as do not materially detract from the appearance or drinking quality of the juice;

(2) Not more than 10 percent free and suspended pulp;

(3) Practically no seeds or portions thereof that could not pass readily through round perforations of % inch in diameter;

(4) Only such small seeds or portions thereof that could pass through round perforations of 1⁄2 inch in diameter as do not materially detract from the appearance or drinking quality of the juice; and

(5) Other defects that are not more than slightly objectionable.

(c) (C-Mfg.) classification. If the reconstituted juice is fairly free from defects a score of 28 to 33 points may be given. Concentrated grapefruit juice that falls into this classification shall not be graded above U. S. Grade C or U. S.