Subpart-United States Standards for Grades of Canned Apple Juice

SOURCE: 47 FR 5876, Feb. 9, 1982, unless otherwise noted.

$52.301 Product description.

(a) Canned apple juice is the unfermented juice obtained from sound, ripe apples, with or without parts. Concentrated apple juice may be added, provided that any added apple juice concentrate shall not contribute more than one-fourth of the total apple juice solids in the finished apple juice. No water may be added directly to the finished food. Natural volatile apple juice components (apple essence) may be restored to a level that provides a natural apple juice flavor.

(b) The apple juice may be processed with or without the addition of antioxidants and is sufficiently processed to assure preservation of the product in hermetically sealed containers.

$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 Definitions of terms.

(a) Absence of defects means the degree of freedom from sediment or other residue, dark specks, particles of seeds, coarse particles of pulp, or other defects.

(b) Acid means grams of acid, calculated as malic acid, per 100 g of apple juice determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Brix means the percent, by weight, of natural apple soluble solids in the apple juice, corrected to 20° C (68° F).

(d) Color means the apple juice is typical of freshly pressed juice.

(e) Flavor means the degree of excellence and palatability of the apple juice with a distinct flavor and aroma typical of apple juice that has been properly processed.

§ 52.304 Grades.

(a) U.S. Grade A is the quality of canned apple juice 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 apple juice 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 apple juice that fails to meet the requirements for U.S. Grade B.

Regular (or comminuted). Canned plesauce in which the apple ingredi

relationens :
ness: the free
VORE, BUT WILL

spaced e
apple reden
added Car

the profes

ticles.

Chunk (or chunky). Canned appleace in which the apple ingredient has chopped into small pieces.

336 Definitions of terms.

(a) Absence of defects means the dee of freedom from particles of seeds, colored apple particles, peel, carpal estamens, and other objection bie particles. D) Brix

means the percent, by
right, of natural apple soluble solids
added sweetener, if any, corrected
2 C (68° F).

(e) Carpel tissue means the tough
metimes hard and sharp tissue from
e center portion (core) of the apple
rounding the seed cavity.
(d) Color means the color typical of
variety or varieties used in other
han spice flavored" or "artificially

Colored."

79

e

›r;

inc tea

Dark specks

Normal Trace

Normal Moderate

May not be graded above Grade B.

2 May not be graded above Substandard.

Subpart-United States Standards for Grades of Canned Apple

sauce

SOURCE: 47 FR 5878, Feb. 9, 1982, unless otherwise noted.

$52.331 Identity.

"Canned applesauce" is the product represented as defined in the Standards of Identity for Canned Applesauce (21 CFR 145.110) issued pursuant to the Federal Food, Drug, and Cosmetic Act.

$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.