or partly cooked starchy paste prepared with a food starch, tapioca flour, wheat flour, rye flour, or any two or more of these. In the preparation of such starchy paste water may be added. For the purposes of this section, the term "edible vegetable oil" includes salad oil that may contain not more than 0.125 percent by weight of oxystearin to inhibit crystallization as provided in the food additive regulation in § 121.1016 of this chapter. Salad dressing may be seasoned or flavored with one or more of the following ingredients: (1) Salt. (2) Sugar, dextrose, corn sirup, invert sugar sirup, nondiastatic maltose sirup, glucose sirup, honey. The foregoing sweetening ingredients may be used in sirup or dried form. (3) Mustard, paprika, other spice, or any spice oil or spice extract, except that no turmeric or saffron is used and no spice oil or spice extract is used which imparts to the salad dressing a color simulating the color imparted by egg yolk. (4) Monosodium glutamate. (5) Any suitable, harmless food seasoning or flavoring (other than imitations), provided it does not impart to the salad dressing a color simulating the color imparted by egg yolk. Subject to the conditions hereinafter prescribed, one or more of the optional emulsifying ingredients specified in paragraph (d) of this section may be added. Salad dressing may contain one or both of the optional ingredients specified in paragraph (e) of this section, subject to the conditions prescribed in that paragraph. Salad dressing may be mixed and packed in an atmosphere in which air is replaced in whole or in part by carbon dioxide or nitrogen. Salad dressing contains not less than 30 percent by weight of vegetable oil and not less egg-yolkcontaining ingredient than is equivalent in egg-yolk solids content to 4 percent by weight of liquid egg yolks. (b) The acidifying ingredients referred to in paragraph (a) of this section are: (1) Any vinegar or any vinegar diluted with water, or any such vinegar or diluted vinegar mixed with the additional optional acidifying ingredient citric acid, but in any such mixture the weight of citric acid is not greater than 25 percent of the weight of the acids of the vinegar or diluted vinegar calculated as acetic acid. For the purpose of this paragraph, any blend of two or more vinegars is considered to be a vinegar. (2) Lemon juice or lime juice or both or any such juice in frozen, canned, concentrated, or dried form, or any one or more of these diluted with water. (c) The egg yolk-containing ingredients referred to in paragraph (a) of this section are: Liquid egg yolks, frozen egg yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs, or any one or more of the foregoing with liquid egg white or frozen egg white. (d) The optional emulsifying ingredients referred to in paragraph (a) of this section are: Gum acacia (also called gum arabic), carob bean gum (also called locust bean gum), guar gum, gum karaya, gum tragacanth, extract of Irish moss, pectin, propylene glycol ester of alginic acid, sodium carboxymethylcellulose (cellulose gum), methyl cellulose US.P. (methoxy content not less than 27.5 percent and not more than 31.5 percent on a dry-weight basis), hydroxypropyl methylcellulose, or any mixture of two or more of these. The quantity used of any such emulsifying ingredient or mixture amounts to not more than 0.75 percent by weight of the finished salad dressing. (e) Salad dressing may contain calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate), singly or in combination. The quantity of such added ingredient or combination does not exceed 75 parts per million by weight of the finished food. (f) (1) When the additional optional acidifying ingredient as provided in paragraph (b)(1) of this section is used, the label shall bear the statement "citric acid added" or "with added citric acid." When an optional emulsifying ingredient as provided in paragraph (d) of this section is used, the label shall bear the statement added" or "with added ," the blank being filled in with the common name or names of the emulsifying ingredient or mixture of emulsifying ingredients used, as specified in paragraph (d) of this section; or, alternatively, with the words "algin derivative," if propylene glycol ester of alginic acid is used; or with the words "vegetable gum" if any one of the vege (3) Wherever the name "salad dressing" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this paragraph showing the optional ingredients present, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. [20 F.R. 9601, Dec. 20, 1955, as amended at 26 F.R. 4013, May 10, 1961, 28 F.R. 4179, Apr. 27, 1963, 28 F.R. 5013, May 18, 1963, 29 F.R. 2382, Feb. 12, 1964] 27.24 Artificially sweetened canned pears; identity; label statement of optional ingredients. 27.25 Canned seedless grapes; identity; label statement of optional ingredients. 27.30 Canned cherries; identity; label state. ment of optional ingredients. 27.31 Canned cherries; quality; label statement of substandard quality. 27.32 Canned cherries; fill of container; label statement of substandard fill. 27.33 Canned cherries with rum; identity; label statement of optional ingredients. 27.34 Artificially sweetened canned cherries; identity; label statement of optional ingredients. 27.35 Canned berries; identity; label statement of optional ingredients. 27.40 Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail; identity; label statement of optional ingredients. 27.41 27.42 27.2 27.3 27.4 27.5 27.6 27.10 27.11 Definitions. Canned peaches; identity; label statement of optional ingredients. Canned peaches; quality; label statement of substandard quality. Canned peaches; fill of container; label statement of substandard fill. Canned peaches with rum; identity; label statement of optional ingredients. Artificially sweetened canned peaches; identity; label statement of optional ingredients. Canned apricots; identity; label statement of optional ingredients. Canned apricots; quality; label statement of substandard quality. 27.12 Canned apricots; fill of container; label statement of substandard fill. 27.13 Canned apricots with rum; identity; label statement of optional ingredients. 27.14 Artificially sweetened canned apricots; identity; label statement of optional ingredients. 27.15 Canned prunes; identity; label statement of optional ingredients. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail; quality; label statement of substandard quality. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail; fill of container; label statement of substandard fill. 27.43 Artificially sweetened canned fruit cocktail; identity; label statement of optional ingredients. 27.45 Canned plums; identity; label statement of optional ingredients. 27.50 Canned pineapple; identity; label statement of optional ingredients. 27.51 Canned pineapple; quality; label statement of substandard quality. 27.52 Canned crushed pineapple; fill of container; label statement of substandard fll. 27.54 Canned pineapple juice; identity; label statement of optional ingredients. 27.55 Canned pineapple juice; quality; label statement of substandard quality. Sec. 27.73 Artificially sweetened canned figs; identity; label statement of optional ingredients. 27.101 Frozen concentrate for lemonade; identity; label statement of optional ingredients. 27.102 Frozen concentrate for colored lemonade; identity; label statement of optional ingredients. 27.105 Orange juice; identity. Pasteurized orange juice; identity; label statement of optional ingredients. 27.108 Canned orange juice; identity; label statement of optional ingredients. 27.109 Frozen concentrated orange juice, frozen orange juice concentrate; identity; label statement of optional ingredients. 27.110 Canned concentrated orange juice, canned orange juice concentrate; identity; label statement of optional ingredients. Orange juice from concentrate; identity; label statement of optional ingredients. 27.111 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 hydrolized 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. § 27.2 Canned peaches; identity; label statement of optional ingredients. (a) Canned peaches is the food prepared from one of the optional peach ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section. Such food may be seasoned with one or more of the following optional ingredients: (1) Spice. (2) Flavoring, other than artificial flavoring. (3) A vinegar. (4) Peach pits, except in the cases of peeled whole peaches and unpeeled whole peaches, in a quantity not more than 1 peach pit to each 8 ounces of finished canned peaches. (5) Peach kernels, except in the cases of peeled whole peaches and unpeeled whole peaches, and except when optional ingredient (4) is used. Such food is sealed in a container and is so processed by heat as to prevent spoilage. (b) The optional peach ingredients referred to in paragraph (a) of this section are prepared from mature peaches of the yellow clingstone, yellow freestone, white clingstone, or white freestone varietal group, and are in the following forms of units: Peeled whole, unpeeled whole, peeled halves, unpeeled halves, peeled quarters, peeled slices, peeled dice, peeled mixed pieces of irregular sizes and shapes. Each such form of units prepared from each such varietal group is an optional peach ingredient. Each such ingredient, except in the case of peeled whole peaches and unpeeled whole peaches, is pitted. For the purpose of paragraph (d) of this section, the names of such optional peach ingredi ents are the words "Yellow Cling" or "Yellow Clingstone," "White Cling" or "White Clingstone," "Yellow Free" or "Yellow Freestone" or "White Free" or "White Freestone," as the case may be, preceded or followed by the word or words "Whole," "Unpeeled Whole," "Halves" or "Halved," "Unpeeled Halves," or "Unpeeled Halved," "Quarters" or "Quartered," "Slices" or "Sliced," "Dice" or "Diced," or "Mixed Pieces of Irregular Sizes and Shapes," as the case may be. (c) (1) The optional packing media referred to in paragraph (a) of this section are: (i) Water. (ii) Peach juice. (iii) Slightly sweetened water. (v) Heavy sirup. (vi) Extra heavy sirup. (vii) Slightly sweetened peach juice. (viii) Light peach juice sirup. (ix) Heavy peach juice sirup. (x) Extra heavy peach juice sirup. As used in this subparagraph the term "water" means, in addition to water, any mixture of water and peach juice; and the term "peach juice" means the fresh or canned expressed juice of mature peaches, of any varietal group specified in paragraph (b) of this section, to which no water is added, directly or indirectly. (2) Each of packing media (1) (iii) to (x), inclusive, is prepared with a liquid ingredient and a saccharine ingredient. Water is the liquid ingredient from which packing media (1) (iii) to (vi), inclusive, are prepared, and peach juice is the liquid ingredient from which packing media (1) (vii) to (x), inclusive, are prepared. The saccharine ingredient from which packing media (1) (iii) to (x), inclusive, are prepared is one of the following: Sugar; invert sugar sirup; any combination of sugar or invert sugar sirup and dextrose in which the weight of the solids of the dextrose used is not more than one-half the weight of the solids of the sugar or invert sugar sirup used; any combination of sugar or invert sugar sirup and corn sirup or glucose sirup in which the weight of the solids of the corn sirup or glucose sirup used is not more than one-third the weight of the solids of the sugar or invert sugar sirup used; or any combination of sugar or invert sugar sirup, dextrose, and corn sirup or glucose sirup in which twice the weight of the solids of the dextrose used added to three times the weight of the solids of the corn sirup or glucose sirup used are not more than the weight of the solids of the sugar or invert sugar sirup used; except that packing media (1) (vii) to (x), inclusive, are not prepared with any invert sugar sirup or with any corn sirup other than dried corn sirup or with any glucose sirup other than dried glucose sirup. A packing medium prepared with peach juice and any invert sugar sirup or corn sirup other than dried corn sirup or glucose sirup other than dried glucose sirup is considered to be prepared with water as the liquid ingredient. (3) The respective densities of packing media (1) (iii) to (x), inclusive, as measured on the Brix hydrometer 15 days or more after the peaches are canned, are within the range prescribed for each in the following list: Number of pack ing medium: (1) (iii) and (vii)-(1) (iv) and (viii) Brix measurement Less than 14°. 14° or more but less than 19°. (1) (v) and (ix) 19° or more but less (d) The label shall bear the name of the optional peach ingredient used, as specified in paragraph (b) of this section, and the name whereby the optional packing medium used is designated in paragraph (c) of this section, preceded by "In" or "Packed in." When any of the optional ingredients permitted by one of the following specified subparagraphs of paragraph (a) of this section are used, the label shall bear the words set forth below after the number of such subparagraph: (1) "Spiced" or "Spice Added" or "With Added Spice," or in lieu of the word "Spice," the common name of the spice. "With (2) "Flavoring Added" or Added Flavoring," or, in lieu of the word "Flavoring," the common name of the flavoring. (3) "Seasoned with Vinegar" or "Seasoned with Vinegar," the blank being filled in with the word showing the kind of vinegar used. (4) "Seasoned with Peach Pits." (5) "Seasoned with Peach Kernels." When two or more of the optional ingredients specified in paragraph (a) (1) (2), (3), and (4) or (5) of this section are used, such words may be combined, as for example, "Seasoned with Cider Vinegar, Cloves, Cinnamon Oil, and Peach Kernels." (e) Wherever the name "peaches" appears on the label so conspicuously as to be easily seen under the customary conditions of purchase, the words 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 specific varietal name of the peaches may so intervene. § 27.3 Canned peaches; quality; label statement of substandard quality. (a) The standard of quality for canned peaches is as follows: (1) All units tested in accordance with the method prescribed in paragraph (b) of this section are pierced by a weight of not more than 300 grams. (2) In the cases of halves and quarters, the weight of each unit is not less than 3% ounce and 10 ounce, respectively. (3) In the cases of whole peaches, halves, and quarters, the weight of the largest unit in the container is not more than twice the weight of the smallest unit therein. (4) Except in the case of unpeeled peaches, there is present in the finished canned peaches not more than 1 square inch of peel per each 1 pound of net contents. (5) Not more than 20 percent of the units in the container are blemished with scab, hail injury, discoloration, or other abnormalities. (6) In the cases of whole peaches, halves, quarters, and slices, all units are untrimmed, or are so trimmed as to preserve normal shape. (7) 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 one 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.) (b) Canned peaches shall be tested by the following method to determine whether or not they meet the requirements of paragraph (a) (1) 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% 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 34 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 2 inch by 1 inch cannot be trimmed. Test the piece by means of a round metal rod 2 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. (c) If the quality of canned peaches falls below the standard prescribed in paragraph (a) of this section, the label shall bear the general statement of substandard quality specified in § 10.7(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 clause of paragraph (a) of this section which such canned peaches fail to meet, as follows: (1) "Not Tender"; (2) "Small Halves," or "Small |