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'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.

§ 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 means 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.

§ 52.337 Grades.

(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

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Unsweetened

Sweetened

Spice flavored

Score points
Total score

Analytical:

Brix unsweetened
Brix sweetened

18 to 20

Evenly divided, not lumpy, pasty, or salvy 18 to 20

Good natural sugar-acid balance

Evenly divided, slightly salvy or pasty. 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.

Slightly tart to sweet. Free from astringent flavor

flavor.

May be tart, not excessively sweet, slightly astringent.

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.

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TABLE II-CHUNK (OR CHUNKY)

Factors

Color: Natural

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Spice flavored

Artificially colored

Score points
Consistency:

Product flow Free liquid Score points Absence of defects: Dark stamens Seed particles, peel, discolored apple particles, carpel tissue.

Medium and dark col

ored particles.

Score points

Finish

Score points
Flavor

Unsweetened

Sweetened

Spice flavored

Score points
Total score

Analytical:

Brix unsweetened
Brix sweetened

Bright, practically uniform, typical of variety or va-Dull, reasonably uniform, typical of variety or varieties used. No discoloration due to oxidation or scorching.

Characteristic of the color imparted by added spice, free from discoloration due to oxidation or scorching.

Bright and distinct

18 to 20

Not more than 7.5 cm (2.95 in) Slight amount

18 to 20.

Not more than 3

Not more than 0.5 cm2 (0.08 in2) total but

Not more than 0.25 cm2 (0.04 in2)

18 to 20

High proportion of apple chunks. Any fine apple particles present, do not more than moderately affect the appearance or eating quality of the product.

18 to 20

Good natural sugar-acid balance

rieties used. Slightly brown, slightly pink or slightly grey.

The color imparted by added spice may be slightly affected by pink or grey color, but is not off color.

Reasonably bright and distinct. 16 to 17.

Not more than 9.5 cm (3.75 in) Moderate amount.

16 to 17.

Not more than 5.

Not more than 1 cm2 (0.16 in2) total but.

Not more than 0.5 cm2 (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.

Slightly tart to sweet, free from astringent flavor

.

flavor.

May be tart, not excessively sweet, slightly astringent.

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.

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$52.343 Soluble solids determination.

The soluble solids content of canned applesauce is the soluble solids as determined by the refractometric method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," except that no correction is made for water-insoluble solids. The soluble solids is expressed as "degrees Brix".

$52.344 Determining the grade of a lot.

The grade of a lot of canned applesauce 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" (7 CFR 52.1 through 52.83).

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Frozen apples are prepared 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.

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