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ening ingredients; may be processed with or without the addition of antioxidants; and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers (either metal or glass).

§ 52.302 Styles of canned apple juice. (a) Style I, Clear (typical of "clarified" apple juice).

(b) Style II, Cloudy (typical of "nonclarified" apple juice, but not a crushed or disintegrated apple product).

§ 52.303 Grades of canned apple juice. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned apple juice that possesses a very good color; is practically free from defects; possesses a very good flavor; and scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" or "U.S. Choice" is the quality of canned apple juice that possesses a good color; is fairly free from defects; possesses a good flavor; and scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of canned apple juice that fails to meet the requirements of U.S. Grade B.

[36 F.R. 2859, Feb. 11, 1971]

FILL OF CONTAINER

§ 52.304 Recommended tainer.

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(a) (A) classification. Canned apple juice that possesses a very good color may be given a score of 18 to 20 points. "Very good color" means that the color is bright and typical of freshly pressed juice and may vary from characteristic light non-amber shades to medium amber shades; that the canned apple juice of Style I, Clear, is sparkling clear and transparent; and that canned apple juice of Style II, Cloudy, may range from a slight translucent appearance to a definitely hazy appearance.

(b) (B) classification. If the canned apple juice possesses a good color, a score of 16 or 17 points may be given. Canned apple juice that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Good color" means that the color is typical of canned apple juice, which color may be deep amber or other typical color but is not off color for the respective style.

(c) (SStd) classification. Canned apple juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [36 F.R. 2860, Feb. 11, 1971]

§ 52.308 Absence of defects.

The factor of absence of defects refers to the degree of freedom from sediment or other residue, dark specks, particles of seeds, coarse particles of pulp, or other defects.

(a) (A) classification. Canned apple juice that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that the canned apple juice may possess a slight amount of sediment or residue of an amorphous nature; may possess not more than a trace of dark specks or of sediment or residue of a nonamorphous nature; and shall be free from particles of seed, coarse particles of pulp, or other defects.

(b) (B) classification. If the canned apple juice is fairly free from defects, a score of 16 or 17 points may be given. Canned apple juice that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that the canned apple juice may possess a slight amount of sediment or residue of an amorphous or nonamorphous nature, of dark specks, of particles of seed, of coarse particles of pulp, or of any other defects, provided such defects do not seriously affect the appearance or palatability of the product.

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(c) (SStd) classification. apple juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[18 F.R. 7921, Dec. 9, 1953, as amended at 36 F.R. 2860, Feb. 11, 1971]

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The factor of flavor refers to the degree of excellence and palatability of a distinct apple juice flavor and aroma typical of apple juice that has been properly processed.

(a) (A) classification. Canned apple juice that possesses a very good flavor may be given a score of 54 to 60 points. "Very good flavor" means that the apple juice has a fine, distinct fruity flavor that is free from astringent flavors, flavors due to overripe apples, oxidation, caramelization, ground or musty flavors, or any other undesirable flavor; and in addition shall meet the following requirements:

Brix. Not less than 11.5°.

Acid. Not less than 0.25 g. nor more than 0.70 g., calculated as malic acid, per 100 ml. of juice.

(b) (B) classification. Canned apple juice that possesses a good flavor may be given a score of 48 to 53 points. Canned apple juice that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Good flavor" means that the canned apple juice has a normal flavor which may be slightly astringent or slightly affected by overripe apples, caramelization, or ground or musty flavors, but is free from objectionable flavors or objectionable odors of any kind, and in addition meets the following requirements: Brix. Not less than 10.5°.

Acid. Not less than 0.20 g. nor more than 0.80 g., calculated as malic acid, per 100 ml. of juice.

(c) (SStd) classification. Canned apple juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 47 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [36 F.R. 2860, Feb. 11, 1971]

EXPLANATIONS AND ANALYSES § 52.310 Explanation of terms.

(a) "Brix" means the degrees Brix of canned apple juice when tested with a Brix hydrometer calibrated at 20 degrees C. (68 degrees F.). If canned apple juice is tested at a temperature other than 20 degrees C. (68 degrees F.) the applicable temperature correction shall be made to the reading of the scale as prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists." The degrees Brix of canned apple juice may be determined by any other method which gives equivalent results.

(b) "Acid" means grams of acid (calculated as malic acid) per 100 ml. of juice in canned apple juice determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator or any other satisfactory indicator. LOT INSPECTION AND CERTIFICATION § 52.311

Ascertaining the grade of a lot. The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and

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cordance with good manufacturing practices, bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, hard or extraneous materials are removed. The product is sealed in containers and so processed by heat, either before or after sealing as to prevent spoilage.

§ 52.332 Color types.

(a) Natural color. (1) Canned applesauce in which the color of the finished product is derived wholly from the apple ingredient.

(2) When a spice or spices have been added, consideration is given to the color, if any, imparted by the added spice or spices.

(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 mentioned in § 52.331.

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(a) Natural flavor. Natural flavored 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, other than artificial flavorings.

(c) Spiced. Spiced canned applesauce is the product in which the flavor is derived substantially from an added spice(s).

§ 52.334 Type of pack.

(a) Unsweetened. Canned applesauce prepared without the addition of nutritive sweeteners. The product shall test not less than 9° Brix as prescribed under § 52.345.

(b) Sweetened. with nutritive sweeteners added.

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§ 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.

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The 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 purpose of these grades. The standard of fill of container as specified in the Standard of Fill of Container for Canned Applesauce (21 CFR 27.81) issued pursuant to the Federal Food, Drug, and Cosmetic Act, is a fill not less than 90 percent of the total capacity of the container, as determined by the general method for fill of containers prescribed in 21 CFR 10.6(b); except that in the case of glass containers having a total capacity of 61⁄2 fluid ounces or less, the fill is not less than 85 percent. FACTORS OF QUALITY

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(a) (A) Classification. Canned applesauce that possesses a good color may be given a score of 18 to 20 points. "Good Color" means that the color of the finished product is bright, practically uniform, and in addition has the following meanings with respect to the following types:

(1) Natural. (1) The color is typical for the variety or varieties used and may range from a white color that may be slightly translucent to a light golden color; such color is free from tinges of pink or gray and free from discoloration due to oxidation, scorching, or other causes.

(li) With respect to spice flavored applesauce, the color is characteristic of the color imparted, if any, by the added spice. Such color is free from tinges of pink or gray and from discoloration due to oxidation, scorching, or other causes. (2) Artificially colored. The color is bright and distinct but not saturated.

(b) (B) Classification. Canned applesauce that possesses a reasonably good color may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the color of the finished

product may be dull, is reasonably uniform, and in addition has the following meanings with respect to the following types:

(1) Natural. (i) The color is typical for the variety or varieties used and may be slightly brown, slightly pink, or slightly gray, but is not off color.

(ii) With respect to spice flavored applesauce, the color imparted by the added spices may be no more than slightly affected by pink or grey color but is not off color.

(2) Artificially colored. The color may be fairly bright and is distinct but not saturated.

(c) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 15 points. Canned applesauce that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

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(1) Regular (or comminuted). product does not flow more than 6.5 centimeters; and there is not more than 0.7 centimeter free liquor present.

(2) Chunk (or chunky). The product does not flow more than 7.5 centimeters; and there may be no more than a slight amount of free liquor present.

(c) (B) Classification. Canned applesauce that has a reasonably good consistency may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The product does not flow more than 8.5 centimeters; and there is not more than 1 centimeter free liquor present.

(2) Chunk (or chunky). The product flows not more than 9.5 centimeters; and there may be no more than a moderate amount of free liquor present.

(d) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.342 Defects.

(a) General. Defects refer to the degree of freedom from particles of seeds, discolored apple particles, peel, carpel tissue, stamens, and other objectionable particles. Compliance with requirements for Defects is determined by the method specified in § 52.347.

(b) Definition of terms-(1) Carpel tissue. The tough and sometimes hard and sharp tissue from the center portion (core) of the apple surrounding the seed cavity.

(2) Stamens. The dark hairlike substances from the blossom end of the apple.

(3) Seed particles. Whole seeds or any portion thereof from the core of the apple.

(4) Discolored apple particles. 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.

(5) Peel. 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.

(c) (A) Classification. Canned applesauce that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that any carpel tissue that may be present is not noticeable upon eating the product and there is present not more than:

(1) Three dark stamens; and

(2) A total of one-half of 1 square centimeter of seed particles, peel, and/or discolored apple particles of which onefourth of 1 square centimeter may be medium and/or dark in color.

(d) (B) Classification. Canned applesauce that is reasonably free from defects may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above

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