pacity of the container, if such water capacity is 25 ounces avoirdupois or

more.

(c) Water capacity of containers is determined by the general method provided in § 10.6 of this chapter.

(d) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is wovenwire cloth which complies with the specifications for such cloth set forth under "2380 Micron (No. 8)" in table I of "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the U.S. Department of Commerce, National Bureau of Standards. Without shifting the material on the sieve, so incline the sieve as to facilitate drainage. Two minutes after drainage begins, weigh the sieve and drained mushrooms. The weight so found, less the weight of the sieve, shall be considered to be the weight of drained mushrooms.

(e) If canned mushrooms fall below the applicable standard of fill of container prescribed in paragraph (a) or

I

Name or synonym of canned

Artichokes.

Asparagus..

vegetable

Bean sprouts. Shelled beans..

II

Source

If

(a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient. To the vegetable ingredient additional ingredients as required or permitted by paragraph (c) of this section are added, and the food is sealed in a container and so processed by heat as to prevent spoilage.

(b) The table referred to in paragraph (a) of this section is as follows:

Beets........

Beet greens..

Broccoli.

Brusse's sprouts. Cabbage..

Carrots.....

plant.

plant

III

Optional forms of vegetable ingredient

Whole; half or halves or halved; whole hearts; halved hearts; quartered hearts.

Stalks or spears.

Peeled stalks or peeled spears.

Tips.

Points.

Cut stalks or cut spears.

Bottom cuts or cuts-tips removed.

Whole; slices or sliced; quarters or quartered; dice or diced; cut; shoestring or French style or julienne.

Do.

(c) To the vegetable ingredient water is added; except that pimientos may be canned with or without added water, and sweet potatoes in mashed form are canned without added water, and asparagus may be canned with added water, asparagus juice, or a mixture of both. For the purposes of this section, asparagus juice is the clear, unfermented liquid expressed from the washed and heated sprouts or parts of sprouts of the asparagus plant; mixtures of asparagus juice and water are considered to be water when such mixtures are used as a packing medium for canned asparagus. In the case of artichokes, citric acid or a vinegar is added in such quantity as to reduce the pH of the finished canned vegetable to 4.5 or below. The following optional ingredients, in the case of the vegetables specified, may be added:

(1) An edible vegetable oil, in the cases of artichokes and pimientos.

(2) Snaps, in the cases of shelled beans, black-eyed peas, and field peas. (3) In the case of all vegetables (except canned mushrooms and except canned mashed sweetpotatoes as regards the seasonings listed in subdivision (iii) of this subparagraph) one or more of the following optional seasoning ingredients may be added in a quantity sufficient to season the food:

(i) Refined sugar (sucrose).
(ii) Refined corn sugar (dextrose).
(iii) Corn sirup, glucose sirup.

(iv) Dried corn sirup, dried glucose sirup.

(v) Spice.

(vi) A vinegar.

(vii) Green peppers or red peppers, which may be dried.

(viii) Mint leaves.

(ix) Onions, which may be dried. (x) Garlic, which may be dried. (xi) Horseradish.

(xii) Lemon juice or concentrated lemon juice.

(xiii) Butter in a quantity not less than 3 percent by weight of the finished food. When butter is added, safe and suitable emulisfiers or stabilizers, or both, may be added in a quantity not more than reasonably necessary to accomplish the intended effect. Such emulsifiers and stabilizers are deemed to be safe if they are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act, or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act. When butter is added, no spice or flavoring simulating the color or flavor imparted by butter is used.

(4) In the case of all vegetables, the following optional ingredients may be added:

(i) Salt.

(ii) Monosodium glutamate.

(iii) Disodium inosinate complying with the provisions of § 121.1090 of this chapter.

(iv) Disodium guanylate complying with the provisions of § 121.1109 of this chapter.

(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.

(5) In the case of all vegetables except canned mushrooms, flavoring (except artificial) may be added.

(6) (i) In the case of potatoes, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the potatoes, but in no case in a quantity such that the calcium contained in any such salt or mixture is more than 0.1 percent of the weight of the finished food.

(ii) In the case of green sweet peppers, red sweet peppers, or lima beans, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the peppers or lima beans, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.026 percent of the weight of the finished food.

(iii) In the case of canned bean sprouts, calcium lactate may be added in an amount reasonably necessary to improve crispness but not in an amount such that calcium contained therein ex

ceeds 0.051 percent of the weight of the finished food.

(iv) In the case of carrots, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the carrots, but in no case in a quantity such that the calcium contained in any such salt or mixture is more than 0.036 percent by weight of the finished food.

(7) In the case of canned mushrooms, ascorbic acid (vitamin C) may be added in a quantity not to exceed 37.5 milligrams for each ounce of drained weight of mushrooms.

(8) In the case of canned artichokes packed in glass containers, ascorbic acid may be added in a quantity not to exceed 32 milligrams per 100 grams of the finished food.

(9) In the case of canned asparagus packed in glass containers, stannous chloride may be added in a quantity not to exceed 15 parts per million calculated as tin (Sn), except that in the case of asparagus packed in glass containers with lids lined with an inert material the quantity of stannous chloride added may exceed 15 parts per million but not 20 parts per million calculated as tin (Sn).

(10) In the case of canned black-eyed peas, disodium EDTA may be added in a quantity not to exceed 145 parts per million.

(11) In the case of potatoes, calcium disodium EDTA may be added in a quantity not to exceed 110 parts per million.

(12) Citric acid or a vinegar, in the cases of all vegetables (except artichokes, in which such ingredient is prescribed, and except canned mushrooms, in which no such ingredient is permitted), in a quantity which, together with the amount of any lemon juice or concentrated lemon juice that may be added, is not more than sufficient to permit effective processing by heat without discoloration or other impairment of the article.

(d) The name of each canned vegetable for which a definition and standard of identity is prescribed by this section is the name or any synonym thereof whereby such vegetable is designated in column I of the table in paragraph (b) of this section.

(e) When two or more forms of the vegetable are specified in Column III of

section, showing the optional ingredients present, and those provided for in paragraph (f) (4) of this section as to any optional ingredient used in connection with butter as specified in paragraph (c) (3) (xiii) of this section, shall be set forth on the label with such prominence and conspicuousness as to render them likely to be read and understood by the ordinary individual under customary conditions of purchase. If two or more such optional ingredients are present, such statements as are required may be combined; for example, "With added salt, spice, flavoring, and monosodium glutamate."

[20 F.R. 9621, Dec. 20, 1955, as amended at 25 F.R. 6469, July 9, 1960; 30 F.R. 131, Jan. 7, 1965; 32 F.R. 137, Jan. 7, 1967; 33 F.R. 2601, Feb. 6, 1968; 33 F.R. 3375, Feb. 27, 1968; 33 F.R. 12041, Aug. 24, 1968; 33 F.R. 18090, Dec. 5, 1968]

Sec.

PART 53-TOMATO PRODUCTS

53.1 Tomato juice; identity.

53.5 Yellow tomato juice; identity. 53.10 Catsup, ketchup, catchup; identity; label statement of optional ingredients. 53.20 Tomato puree, tomato pulp; identity; label statement of optional ingredients. 53.80 Tomato paste; identity; label statement of optional ingredients. 53.40 Canned tomatoes; identity; label statement of optional ingredients. 53.41 Canned tomatoes; quality; label statement of substandard quality. 53.42 Canned tomatoes; fill of container; label statement of substandard fill. AUTHORITY: The provisions of this Part 53 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371.

§ 53.1

Tomato juice; identity.

Tomato juice is the unconcentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such liquid is strained free from skins, seeds, and other coarse or hard substances, but carries finely divided insoluble solids from the flesh of the tomato. Such liquid may be homogenized, and may be seasoned with salt. When sealed in a container it is

so processed by heat, before or after sealing, as to prevent spoilage. [20 F.R. 9622, Dec. 20, 1955]

§ 53.5 Yellow tomato juice; identity.

Yellow tomato juice is the unconcentrated liquid extracted from mature tomatoes of yellow varieties. It conforms, in all other respects, to the definition and standard of identity for tomato juice prescribed in § 53.1.

[20 F.R. 9622, Dec. 20, 1955]

§ 53.10 Catsup, ketchup, catchup; identity; label statement of optional ingredients.

(a) Catsup, ketchup, catchup, is the food prepared from one or any combination of two or all of the following optional ingredients:

(1) The liquid obtained from mature tomatoes of red or reddish varieties.

(2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof.

(3) The liquid obtained from the residue from partial extraction of juice from such tomatoes.

Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. Prior to straining, food-grade hydrochloric acid may be added to the tomato material at a rate to obtain a pH no lower than 2.0±0.2. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2, prior to straining. It is concentrated and seasoned with salt (sodium chloride formed during acid neutralization shall be considered added salt), a vinegar or vinegars, spices or flavorings or both, and onions or garlic or both, and is sweetened with sugar, or dextrose, or corn sirup (including dried corn sirup), or glucose sirup (including dried glucose sirup), or any mixture of these; provided that when the solids of corn sirup, or dried corn sirup, or glucose sirup, or dried glucose sirup (or any combination of these) used contains less than 58 percent by weight of reducing sugars calculated as anhydrous dextrose, then such corn sirup or glucose sirup shall be mixed with sugar or dextrose or