TABLE II-MAXIMUM AND MINIMUM ACID FOR FROZEN CONCENTRATED BLENDED GRAPEFRUIT JUICE AND ORANGE JUICE STYLE II. WITH SWEETENING INGREDIENT ADDED TABLE II-MAXIMUM AND MINIMUM ACID FOR FROZEN CONCENTRATED BLENDED GRAPEFRUIT JUICE AND ORANGE JUICE-Continued STYLE H. WITH SWEETENING INGREDIENT ADDED COD in degrees Brix 40.0° 46.8° 4.25 40.1° 3.60 3.08 46.9° 4.26 40.7° 3.61 3.09 47.0° 4.27 40.3° 3.62 5. 22 3.62 40.4° 3.62 3.63 3.64 3.65 40.8° 3.65 40.9° 3.67 and orange juice shall meet the following requirements for the respective style: (1) Style I, without sweetening ingredient added. The ratio of Brix value to acid is not less than 10 to 1 nor more than 16 to 1 (See Table I). (2) Style II, with sweetening ingredient added. The ratio of Brix value to acid is not less than 11 to 1 nor more than 13 to 1 (See Table II). (b) (B) classification. If the reconstituted juice possesses a good flavor, a score of 28 to 33 points may be given Frozen concentrated blended grapefruit juice and orange juice that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Good flavor" means that the flavor is fairly typical of freshly extracted juices of such a blend and is free from abnormal or off flavors of any kind. To score not less than 28 points frozen concentrated blended grapefruit juice and orange uice shall meet the following requirements for the respec tive style: (1) Style I, without sweetening ingredient added. The ratio of Brix value to acid is not less than 8 to 1 nor more than 18 to 1 (See Table I). (2) Style II, with sweetening ingredient added. The ratio of Brix value to acid is not less than 9 to 1 nor more than 13 to 1 (See Table II). (c) (SStd) classification. If the frozen concentrated blended grapefruit juice (a) "Oranges" means oranges of the sweet orange group (Citrus sinensis) and the Mandarin group (Citrus reticulata), except tangerines. (b) "Reconstituted juice" means the product obtained by mixing thoroughly 3 parts by volume of distilled water and one part by volume of frozen concentrated blended grapefruit juice and orange juice. (c) "Reconstitutes properly" means that the reconstituted juice shows no material separation of colloidal or suspended matter, leaving a zone of definitely clear liquid without any turbidity, after standing four (4) hours at a temperature of not less than 68 degrees Fahrenheit in a clear glass tube or cylinder (such as a 50 ml. graduated cylinder). (d) "Acid" means the percent by weight of acid (calculated as anhydrous citric acid) in frozen concentrated blended grapefruit juice and orange Juice. TABLE III-CORRECTIONS FOR OBTAINING BRIX VALUE (e) "Brix value" in frozen concentrated blended grapefruit juice and orange juice is the refractometric sucrose value determined in accordance with the International Scale of Refractive Indices of Sucrose Solutions and to which the applicable correction for acid is added. (See Table III for corrections.) § 52.1321 Explanation of analyses. (a) The measurement of Brix value is determined on the thawed concentrate in accordance with the refractometric method for sugars and sugar products, outlined in the "Official Methods of Analysis of the Association of Official Agricultural Chemists." (b) "Acid," calculated as anhydrous citric acid, is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator. (c) "Recoverable oil" is determined by the following method: (1) Reagents. METHOD Standard bromide-bromate solution-prepared and standardized to 0.099N in accordance with Chapter 42, Standard Solutions in the current edition of the AOAC. For use, add 1 volume of standard solution to 3 volumes of water to make 0.0247N solution. 1 ml. of 0.0247N solution supplies bromine to react with 0.00085g., or 0.0010 ml., of d-limonene. The solutions are stable for 6 months. 2-Propanol-Reagent grade ACS (American Chemical Society). Dilute hydrochloric acid-prepared by adding 1 volume of concentrated acid to 2 volumes of water. Methyl orange indicator-0.1 percent in water. and therefore is not a factor of quality for the purpose of these grades. EXtracted honey may be prepared and processed as one of the following types: (a) Liquid honey. "Liquid honey” is honey that is free from visible crystals. (b) Crystallized honey. "Crystallized honey" is honey that is solidly granulated or crystallized, irrespective of whether "Candied," "Fondant," "Creamed," or "Spread" types of crystal. lized honey. (c) Partially crystallized honey. “Partially crystallized honey" is honey that is a mixture of liquid honey and crystallized honey. § 52.1393 Color of honey. The color of honey is not a factor of quality for the purpose of these grades (a) The color classification of honey is determined by means of the U. S. D. A permanent glass color standards for honey.' (b) The respective color designation applicable range of each color, and color range on the Pfund scale are shown in Table No. I, together with spectrophotometric specifications for freshly prepared caramel-glycerine solutions which in thickness of 3.15 centimeters (1.24 inch) closely match the colors of the U. S. D. A permanent glass color standards. (c) Crystallized honey and partially crystallized honey are liquefied by heating to approximately 54.4° C. (130° F.) and cooled to approximately 20° C. (68' F.) before ascertaining the color of the honey by means of the U. S. D. A. per. manent glass color standards for honey § 52.1394 Application of U.S.D.A. per manent glass color standards in classifying the color of honey. (a) Sample containers. The sample containers for use in making the visual color determination as set forth in § 52.1395 are square bottles of colorless transparent glass, having an internal width at the center of 3.15 centimeters (1.24 inch) with outside base dimensions of approximately 16 inches by 16 inches, and having a capacity of approximately 2 ounces. (b) Comparator; viewing box. Two comparators or viewing boxes are re 1 An approximate color classification may be made by means of the Pfund color grader and the color designated in terms of the aforesaid U. S. D. A. color standards. quired for the entire color range in the visual comparison test. Each comparator is divided into five compartments approximately 11⁄2 inches square, with each compartment provided with openings approximately 16 inches square in the two parallel sides. The U. S. D. A. permanent glass color standards are mounted in a fixed position in the front openings of compartments 1, 3, and 5 of the two comparators, compartments 2 and 4 being adapted to receive the sample containers. (c) Clear blanks. Six clear blanks of distilled water in capped sample containers are required. The clear blanks are placed in the compartments provided behind each permanent glass color standard. (d) Cloudy suspensions. Three cloudy suspensions of bentonite in distilled water, each in a capped sample container, are required. These are referred to as "Cloudy No. 1," "Cloudy No. 2," and "Cloudy No. 3," corresponding to varying degrees of cloudiness within the range of the different grades of honey. The U S. D. A. color standards cloudy suspensions replace the clear blanks when cloudy honey is to be classified for color. (e) Visual comparison test. The color of a sample of honey is compared with the U. S. D. A. permanent glass color standards in the following manner to determine its color classification: (1) Place the sample of honey in a clean dry sample container. (2) Place the clear blanks behind each permanent glass color standard. (3) Place the container filled with the sample of honey successively in compartments 2 and 4 of the comparator, and visually compare the color of the sample with that of each of the glass color standards by looking through them at a diffuse source of natural or artificial daylight. The color is classified in accordance with the color range as given in Table No. I. (4) If the sample is appreciably cloudy in appearance, the clear blanks are replaced by the cloudy suspensions, "Cloudy No. 1," "Cloudy No. 2," or "Cloudy No. 3," respectively, to facilitate color classification. TABLE NO. I-COLOR DESIGNATION OF HONEY AND RANGE FOR EACH COLOR Water White..... White.. Honey that is Water White or lighter in color than Honey that is darker than Water White but not Extra Light Amber.... Honey that is darker than White but not darker Light Amber. Amber. Dark Amber.. Honey that is darker than Extra Light Amber but Honey that is darker than Amber Color Standard... Optical density (absorbance) = log 10 (100/percent transmittance). at 560 mu for 3.15 centimeter thickness for cara mel-glycerin solutions measured versus an equal cell containing glycerin. § 52.1395 Tolerance for certification of color of officially drawn samples. When certifying the color of samples that have been officially drawn and which represent a specific lot of honey, the lot shall be considered as of one color if not more than one-sixth of the containers comprising the sample contains honey of a different color: Provided, however, that the honey in none of the containers falls below the next darker color designation. § 52.1396 tainer. FILL OF CONTAINER Recommended fill of con The recommended 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. It is recommended that each container be filled with honey as full as practicable, and with respect to containers of one (1) Distill into a 150 ml. beaker. Continue distilling until solvent ceases to reflux then remove the flask from the heater. (111) Add 10 ml. of dilute hydrochloric acid and 1 drop of indicator. (An alternative method would be to prepare a solution containing 5 ml. of indicator and 1,000 ml. of dilute hydrochloric acid-then add 10 ml. of this acid-indicator mix to the 150 ml. beaker.) (iv) Titrate with the dilute bromate solution while stirring. The major portion of the titrant may be added rapidly, but the endpoint must be approached at about 1 drop per second. Disappearance of color indicates the endpoint. (v) Determine the reagent blank by titratIng three separate mixtures of 25 ml. 2-Propanol and 10 ml. of dilute hydrochloric acid with indicator-without refilling the burette. Divide the total ml. of titrant used by three to obtain the average blank. Subtract the average blank thus obtained from the ml. of titrant used to titrate the distillate. (vi) Multiply the remainder by 0.004 to obtain the percent recoverable oil by volume In the juice sample. (vii) The ml. of recoverable oil per 100 grams of the concentrate is determined as follows: ml. recoverable oil per 100 grams concentrate [percent oil by volume recovered] 4 = specific gravity of the concentrate (d) "Free and suspended pulp" is determined by the following method: Graduated centrifuge tubes with a capacity of 50 ml. are filled with the reconstituted blended grapefruit juice and orange juice and placed in a suitable centrifuge. The speed is adjusted, according to diameter, as indicated in Table IV, and the juice is centrifuged for exactly 10 minutes. As used herein, "diameter" means the over-all distance between the bottoms of opposing centrifuge tubes in operating position. After centrifuging, the milliliter reading at the Grade 1 Indicates limiting rule. 19 40 34-40 1 28-33 Subpart-United States Standards for Grades of Canned Grape Juice SOURCE: 52.1341 to 52.1353 appear at 18 F.R. 8002, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, TYPES, STYLES GRADES 1,609 1,570 151⁄2 inches......... 1,292 16 inches..... 1,272 11 inches 1, 534 11 inches. 161⁄2 inches 1,259 1,500 171⁄2 inches.. 1, 214 12 inches.. 1, 438 18 inches. 13 inches... 1, 191 1, 182 131⁄2 inches.. 1,384 191⁄2 inches. § 52.1341 14 inches.. 1, 152 1, 336 20 inches.. 15 inches.... 1,137 1,313 [18 FR. 7999, Dec. 9, 1958, as amended at 83 F.R. 11882, Aug. 22, 1968] Product description. Canned grape juice is the unfermented liquid obtained from properly matured fresh grapes. Such grape juice is prepared without concentration, without |