(b) Artificially colored. Canned applesauce in which the color of the finished product is derived from an artificial coloring substance as permitted in the Federal Food and Drug definitions and Standards of Identity. § 52.333 Flavor types. (a) Natural flavor. Natural flavor canned applesauce is the product in which the flavor is derived from the apple ingredient and other permitted additives exclusive of flavorings or spices. (b) Flavored. Flavored canned applesauce is the product in which the flavor is derived substantially from an added flavoring ingredient, including artificial flavorings. (c) Spiced. Spiced canned applesauce is the product in which the flavor is derived substantially from the added spice or spices. § 52.334 Types of pack. (a) Unsweetened. Canned applesauce prepared without the addition of nutritive carbohydrate sweeteners. The product shall test not less than 9 degrees Brix. (b) Sweetened. Canned applesauce with nutritive carbohydrate sweeteners added. § 52.335 Styles. (a) Regular (or comminuted). Canned applesauce in which the apple ingredient has been comminuted into granular particles. (b) Chunk (or chunky). Canned applesauce in which the apple ingredient has been chopped into small pieces. § 52.336 Definitions of terms. (a) Absence of defects means the degree of freedom from particles of seeds, discolored apple particles, peel, carpel tissue, stamens, and other objectionable particles. (b) Brix means the percent, by weight, of natural apple soluble solids and added sweetener, if any, corrected to 20° C (68° F). (c) Carpel tissue means the tough, sometimes hard and sharp tissue from the center portion (core) of the apple surrounding the seed cavity. (d) Color means the color typical of the variety or varieties used in other than "spice flavored" or "artificially colored." (e) Consistency means the flow characteristic of the product and the degree of separation of free liquid. (f) Discolored apple particles mean apple particles that are discolored by bruise or other means to the extent that they do not blend well with the normal color of the product and are noticeable. (g) Finish means the following: the texture and tenderness of the apple particles; the evenness of the division of apple particles in regular (or comminuted) style; and the proportion of chunks or pieces of apples in relation to fine apple particles in chunk (or chunky) style. (h) Flavor means the degree of excellence of the natural flavor and aroma of the apple ingredient; the apparent relationship of the acidity to sweetness; the freedom from undesirable flavors; and with respect to flavored and spiced types, the flavor balance of the apple ingredient in relation to the added flavor of spice ingredient(s). (i) Peel means apple peel that does not blend well with the normal color of the product and is noticeable or that is tough whether or not it is visually noticeable. (j) Seed particles mean whole seeds or pieces of seed and portion of the core of the apple. (k) Stamen means the dark hairlike substance from the blossom end of the apple. (a) U.S. Grade A is the quality of canned applesauce that: (1) Meets the applicable requirements of Table I or Table II; and (2) Scores not less than 90 points. (b) U.S. Grade B is the quality of canned applesauce that: (1) Meets the applicable requirements of Table I or Table II; and (2) Scores not less than 80 points. (c) Substandard is the quality of canned applesauce that fails to meet the requirements for U.S. Grade B. § 52.338 Fill of container. The fill of container is not incorporated in the grades of the finished product, since fill of container is not a factor of quality for the purposes of these standards. The standard of fill of container as specified in the Standard of Fill of Container for Canned Applesauce (21 CFR 145.110(c)) issued under the Federal Food, Drug, and Cosmetic Act, is a fill of not less than 90 percent of the total capacity of the containers (21 CFR 130.12(b)); except that in the case of glass containers having a total capacity of 192 ml (6.5 fl oz) or less, the fill is not less than 85 percent. § 52.339 Recommended sample unit size. The sample unit size for evaluating the factors of absence of defects and consistency is the amount of applesauce required to fill level full a cylinder measuring 7.6 cm (3 in) inside diameter and 8.3 cm (3.25 in) high. § 52.340 Determining the grade. (a) The grade of canned applesauce is determined by considering the respective ratings for the factors of Unsweetened.. Sweetened. Not more than 0.25 cm2 (0.04 in3).. Not more than 0.5 cm3 (0.08 in 2). 18 to 20. 16 to 17. Evenly divided, not lumpy, pasty, or salvy. 18 to 20 Evenly divided, slightly salvy or pasty. 16 to 17. Good natural sugar-acid balance. Reasonably good natural sugar-acid balance. Slightly tart or slightly bland. Free from astringent Moderately tart, may be bland, slightly astringent flavor. flavor. Slightly tart to sweet. Free from astringent flavor... May be tart, not excessively sweet, slightly astringent. TABLE I-REGULAR (OR COMMINUTED)—Continued Factors Spice flavored Score points. Brix unsweetened Brix sweetened Flavor is distinct and characteristic of the added Flavor derived from added flavoring(s) or spice(s) spice(s) or flavoring(s) but not strong. 18 to 20. 90 to 100. Not less than 9.0 degrees. Not less than 15.5 degrees. may be slightly weak or strong but not objectionable. 16 to 17. 80 to 89 Not less than 9.0 degrees. Not less than 14.5 degrees. Score points Unsweetened. Sweetened. Spice flavored Not more than 0.25 cm2 (0.04 in) 18 to 20 18 to 20. Good natural sugar-acid balance. Not more than 0.5 cm3 (0.08 in2). 16 to 17. Fairly high proportion of apple chunks. Any fine apple particles present do not seriously affect the appearance or eating quality of the product. 16 to 17. Reasonably good natural sugar-acid balance. Slightly tart or slightly bland. Free from astringent Moderately tart, may be bland, slightly astringent flavor. flavor. Slightly tart to sweet, free from astringent flavor... May be tart, not excessively sweet, slightly as tringent. Flavor is distinct and characteristic of the added Flavor derived from added flavoring(s) or spice(s) spice(s) or flavoring(s) but not strong. may be slightly weak or strong but not objectionable. 18 to 20. 16 to 17. 0 to 15. 18 to 20. 16 to 17. 0 to 15. 18 to 20. 16 to 17. 0 to 15. 18 to 20. 16 to 17. 0 to 15. 18 to 20. 16 to 17. O to 15. Subpart-United States Standards for Grades of Frozen Apples SOURCE: 19 FR 2157, Apr. 15, 1954, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.361 Product description. Frozen apples are prepared from sound, properly ripened fruit of Malus sylvestris (Pyrus malus); are peeled, cored, trimmed, sliced, sorted, and washed; are properly drained before filling into containers; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. § 52.362 Styles of frozen apples. (a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis. § 52.363 Grades of frozen apples. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen apples that possess similar varietal characteristics; that possess a good flavor; that possess a good color; that are practically uniform in size; that are practically free from defects; that possess a good character; and that score not less than 85 points when scored in accordance with the scoring system outlined in this subpart. Provided: That the frozen apples may be only fairly uniform in size, if the total score is not less than 85 points. (b) "U.S. Grade C" or "U.S. Standard" is the quality of frozen apples that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; that are fairly uniform in size; that are fairly free from defects; that possess a fairly good character; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart. (c) "Substandard" is the quality of frozen apples that fail to meet the requirements of U.S. Grade C or U.S. Standard. |