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 amorphous nature; and shall be free from particles of seed, coarse particles of pulp, or other defects.

non

(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.

Canned

(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]

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:

Briz. 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.

Canned

(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 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 Agricul

tural 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 vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957]

SCORE SHEET

PRODUCT DESCRIPTION, STYLES, GRADES § 52.331 Product description.

"Canned applesauce", as defined in the Definitions and Standards of Identity for Canned Fruits and Fruit Juices (21 CFR 27.80) issued pursuant to the Federal Food, Drug, and Cosmetic Act, means the product prepared from comminuted or chopped apples, which may or may not be peeled and cored, and which may have added thereto one or more of the optional ingredients specified in the aforementioned standards of identity. The apple ingredient is heated and, in accordance 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.

(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

(a) Regular (or comminuted). Canned applesauce in which the apple ingredient has been comminuted into granular particles.

(b) Chunk (or chunky). Canned applesause in which the apple ingredient has been chopped into small pieces. § 52.336 Grades.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of canned applesauce that possesses a high degree of excellence and that scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart with respect to:

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.

§ 52.338

FACTORS OF QUALITY

Ascertaining the grade.

(a) The sample unit size for evaluating the factors of defects and consistency is the amount of applesauce required to fill level full a cylinder measuring 3 inches inside diameter and 34 inches high.

(b) The grade of canned applesauce is ascertained by considering the respective ratings for the factors of color, consistency, defects, finish, and flavor, in conjunction with other non-scoreable requirements.

(c) 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 is: Factors:

Points

22222

100

Ascertaining the rating of the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "18 to 20 points" means, 18, 19, or 20 points).

(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. (i) 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.

(ii) 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).

(a) General. Consistency refers to the flow characteristics of the product and to the degree of separation of free liquor when determined in accordance with the procedure prescribed under § 52.346 of this subpart.

(b) (A) Classification. Canned applesauce that has a good consistency may be given a score of 18 to 20 points. "Good consistency" has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The 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 one

fourth 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 U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that any carpel tissue that may be present is no more than slightly noticeable upon eating the product and there is present not more than:

(1) Five dark stamens; and

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

(e) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (d) 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). § 52.343

Finish.

(a) General. Finish refers to the texture and tenderness of the apple particles, and with respect to Regular (or comminuted) style, the evenness of division of the apple particles; with respect to Chunk (or chunky) style, the proportion of chunks or pieces of apple in relation to fine apple particles that may be present.

(b) (A) Classification. Canned applesauce that has a good finish may be given a score of 18 to 20 points. "Good finish" means that the apple particles are tender and in addition has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The apple particles are evenly divided, granular to the extent that they are of a crisp texture upon eating; not lumpy; and the product is free from a "pasty" or "salvy" texture.

(2) Chunk (or chunky). There is a high proportion of apple chunks present and any fine apple particles that may be present no more than moderately affects the appearance and/or eating quality of the product.

(c) (B) Classification. Canned applesauce that has a fairly good finish 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). “Fairly good" finish means that the apple particles are fairly tender but not hard or mushy, and in addition has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The apple particles are evenly divided; the product may lack granular characteristics, and the product may be slightly "salvy" or "pasty”.

(2) Chunk (or chunky). There is a fairly high proportion of apple chunks present and any fine apple particles that may be present do not seriously affect the appearance and/or eating quality of the product.

(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).

§ 52.344 Flavor.

Flavor refers to the degree of excellence of the natural flavor and aroma of the apple ingredient; to the apparent relationship of acidity to sweetness; to the freedom of undesirable flavors; and with respect to flavored and spiced types, to the flavor balance of the apple ingredient and the flavor or spice ingredients.

(a) (A) Classification. Canned applesauce that possesses a good flavor may be given a score of 18 to 20 points. "Good flavor" means that the product has a distinct, pleasing, and characteristic flavor that is free from flavors due to overripe apples, oxidation, fermentation, caramelization, or ground or musty flavors due to storage or other causes or any other undesirable flavor, and in addition has the following meanings with respect to the following types:

(1) Unsweetened. The product has a good natural sugar-acid balance in that it may be slightly tart or slightly bland but is free from astringent flavors; and it tests not less than 9° Brix, measured as prescribed in § 52.345.

(2) Sweetened. The product has a good sugar-acid balance in that it may range from slightly tart to sweet; is free from astringent flavors: and tests not less than 16.5° Brix, measured as prescribed in § 52.345.

(3) Flavored; spiced. In addition to meeting the flavor requirements for unsweetened or sweetened types, paragraph (a) of this section, as the case may be,