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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,” “Fonda n t," “Creamed,” or “Spread" types of crystallized honey.

(c) Partially crystallized honey. "Partially crystallized honey” is honey that is a mixture of liquid honey and crystallized honey. 8 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. permanent glass color standards for honey. $ 52.1394 Application of U.S.D.A. per

manent glass color standards in clas

sifying 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 1746 inches by 1716 inches, and having a capacity of approximately 2 ounces.

(b) Comparator; viewing box. Two comparators or viewing boxes are re

Character

Total score. --------

Grade.
Flavor and odor.......

1 Indicates limiting rule. Subpart-United States Standards for Grades of Extracted Honey; Honey

SOURCE: $$ 52.1391 to 52.1404 appear at 18 FR 8005, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, TYPES, TYPES OF

PROCESS, AND COLOR $ 52.1391 Product description.

"Extracted honey" or "honey” is honey that has been separated from the comb by centrifugal force, gravity, straining, or by other means, and is prepared and packed under sanitary conditions in accordance with good commercial practice. $ 52.1392 Types of extracted honey.

The type of extracted honey is not incorporated in the grades of the finished product since the type of extracted honey, as such, is dependent upon the method of preparation and processing,

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 cloudy suspensions replace the clear visual comparison test. Each compar- blank3 when cloudy honey is to be clasator is divided into five compartments sified for color. approximately 1%2 inches square, with (e) Visual comparison test. The color each compartment provided with open

of a sample of honey is compared with ings approximately 1318 inches square in

the U. S. D. A. permanent glass color the two parallel sides. The U. S. D. A.

standards in the following manner to

determine its color classification: permanent glass color standards are

(1) Place the sample of honey in a mounted in a fixed position in the front

clean dry sample container. openings of compartments 1, 3, and 5

(2) Place the clear blanks behind of the two comparators, compartments

each permanent glass color standard. 2 and 4 being adapted to receive the (3) Place the container filled with sample containers.

the sample of honey successively in com(c) Clear blanks. Six clear blanks of partments 2 and 4 of the comparator, distilled water in capped sample con and visually compare the color of the tainers are required. The clear blanks sample with that of each of the glass are placed in the compartments pro color standards by looking through them vided behind each permanent glass colorat a diffuse source of natural or artificia! standard.

daylight. The color is classified in ac(d) Cloudy suspensions. Three cloudy cordance with the color range as given suspensions of bentonite in distilled in Table No. I. water, each in a capped sample con- (4) I the sample is appreciably tainer, are required. These are referred cloudy in appearance, the clear blanks to as "Cloudy No. 1," "Cloudy No. 2," and are replaced by the cloudy suspensions, "Cloudy No. 3,” corresponding to varying "Cloudy No. 1,” “Cloudy No. 2," or degrees of cloudiness within the range of "Cloudy No. 3," respectively, to facilitate the different grades of honey. The color classification.

TABLE NO. I-COLOR DESIGNATION OF HONEY AND RANGE FOR EACH COLOR

U S. D. A. color standards

Color range
U. 3. D. A. color standards

Color range
Pfund scales

Optical density

Water White...

17.

Extra White ---------
White..------------
Extra Light Amber...

Millimeters
Honey that is Water White or lighter in color than 8 or less ...

Water White Color Standard.
Honey that is darker than Water White but not Over 8 to and including

darker than Extra White Color Standard.
Honey that is darker than Extra White but not Over 17 to and including

darker than White Color Standard.
Honey that is darker than White but not darker Over 34 to and including

than Extra Light Amber or Golden Color Stan 50.

dard.
Honey that is darker than Extra Light Amber but Over 50 to and including
not darker than Light Amber Color Standard.

85.
Honey that is darker than Light Amber but not | Over 85 to and including
darker than Amber Color Standard.

114.
Honey that is darker than Amber Color Standard... Over 114...

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34.

4

.

Light Amber...----
Amber...
Dark Amber.-----

1.389 3.008

-------

1 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

FILL OF CONTAINER color of officially drawn samples.

8 52.1396 Recommended fill of com When certifying the color of samples

tainer. that have been officially drawn and which

The recommended All of container represent a specific lot of honey, the lot

is not incorporated in the grades of shall be considered as of one color if not

the finished product since fill of conmore than one-sixth of the containers comprising the sample contains honey of

tainer, as such, is not a factor of quality & different color: Provided, however,

for the purpose of these grades. It is that the honey in none of the containers

recommended that each container be falls below the next darker color desig

filled with honey as full as practicable, nation.

and with respect to containers of one

gallon or less the honey shall occupy not less than 95 percent of the total capacity of the container.

GRADES § 52.1397 Grades of honey.

(a) “U.S. Grade A” or “U.S. Fancy” is the quality of honey that contains not less than 81.4 percent soluble solids,“ possesses a good flavor for the predominant fioral source or, when blended, a good flavor for the blend of floral sources, is free from defects, and is of such quality with respect to clarity as to score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of honey that contains not less than 81.4 percent soluble solids, possesses a reasonably good flavor for the predominant floral source or, when blended, a reasonably good flavor for

good flavor for the blend of floral sources, is reasonably free from defects, is reasonably clear, and scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) “U. S. Grade C” or “U. S. Standard" is honey for reprocessing that contains not less than 80 percent soluble solids, possesses a fairly good flavor for the predominant floral source or, when blended, a fairly good flavor for the blend of floral sources, is fairly free from de. fects, and is of such quality with respect to clarity as to score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) “U. S. Grade D” or “Substandard" is the quality of honey that fails to meet the requirements of “U. S. Grade C” or "U, S. Standard."

FACTORS OF QUALITY § 52.1398 Ascertaining the grade.

(a) The grade of honey may be ascertained by considering in conjunction with the requirements of the various grades the respective ratings for the factors of flavor, absence of defects, and clarity.

(b) The soluble solids content of honey may be determined by means of the refractometer at 20° C. (68° F.). The refractive indices and correspond

ing percent soluble solids and equivalent specific gravity and percent of moisture may be ascertained from Table No. II of this section. The soluble solids content of honey and equivalent values may be determined by any other method which gives equivalent results.

(c) The relative importance of each factor is expressed numerically on the scale of 100. The maximum number of points that may be given each factor is: Factors:

Points Flavor

50 Absence of defects.-Clarity ---

10 Total score.-

- 100 (d) Crystallized honey and partially crystallized honey shall be liquefied by heating to approximately 54.4° C. (130° F.) and cooled to approximately 20° C. (68° F.) before ascertaining the grade of the product. $ 52.1399 Ascertaining the rating for

each factor. The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range for the rating of each factor is inclusive (or example, "27 to 30 points" means 27, 28, 29, or 30 points). $ 52.1400 Flavor.

(a) General. The factor of flavor refers to the prominence of the honey flavor and aroma and to its conformity to the flavor and aroma of the predominant floral source or blend of floral sources.

(b) (A) classification. Honey that possesses a good ilavor for the predominant floral source may be given a score of 45 to 50 points. “Good flavor for the predominant floral source" means that the product has a good, normal flavor and aroma for the predominant floral source or, when blended, a good flavor for the blend of floral sources and that the honey is free from caramelized flavor or objectionable flavor caused by fermentation, smoke, chemicals or other causes with the exception of the predominant floral source.

(c) (B) classification. If the honey possesses a reasonably good flavor for the predominant floral source, a score of 40 to 44 points may be given. Honey

* Percent moisture and other equivalents may be ascertained from Table No. II of this subpart.

that falls into this classification shall not (c) (B) classification. If the honey be graded above “U. S. Grade B" or “U.S. is reasonably free from defects a score of Choice' regardless of the total score for 34 to 36 points may be given. Honey the product (this is a limiting rule). that falls into this classification shall “Reasonably good flavor for the predom- not be graded above "U. S. Grade B" or inant floral source" means that the prod U. S. Choice" regardless of the total uct has a reasonably good, normal flavor score for the product (this is a limiting and aroma for the predominant floral rule). “Reasonably free from defects" source or, when blended, a reasonably means that the honey may contain degood flavor for the blend of floral sources fects which do not materially affect the and that the honey is practically free appearance or edibility of the product, from caramelized flavor and is free from and shall be at least as free from defects objectionable flavor caused by fermenta as honey that has been strained through tion, smoke chemicals or other causes a standard No. 50 sieve, at a temperature with the exception of the predominant of not more than 130° F. floral source.

(d) (C) classification. Honey that is (d) (C) classification. Honey that fairly free from defects may be given a possesses a fairly good flavor for the score of 31 to 33 points. Honey that predominant floral source may be given falls into this classification shall not be a score of 35 to 39 points. Honey that graded above "U. S. Grade C” or “U. S. falls into this classification shall not be Standard" regardless of the total score graded above “U. S. Grade C” or “U. S. for the product (this a limiting rule). Standard" regardless of the total score "Fairly free from defects" means that for the product (this is a limiting rule). the honey may contain defects which "Fairly good flavor for the predominant may be noticeable but shall be at least as floral source" means that the product free from defects as honey that has been has a fairly good, normal flavor and strained through a standard No. 18 sieve, aroma for the predominant fioral source at a temperature of not more than 130° F. or, when blended, a fairly good flavor (e) (SStd) classification. Honey that for the blend of floral sources and that fails to meet the requirements of parathe honey may possess a slightly cara- graph (d) of this section may be given a melized flavor, is free from objectionable score of 0 to 29 points and shall not be flavor caused by fermentation, smoke, graded above "U. S. Grade D” or “Subchemicals or other causes with the ex

standard” regardless of the total score ception of the predominant floral source.

for the product (this is a limiting rule). (e) (SStd) classification. Honey that $ 52.1402 Clarity. fails to meet the requirements of para- (a) General. The factor of clarity graph (d) of this section or is off flavor has reference to the degree of freedom for any reason may be given a score of from air bubbles, pollen grains, or fine 0 to 34 points and shall not be graded particles of any material which might above “U. S. Grade D" or "Substandard" be suspended in the product. regardless of the total score for the (b) (A) classification. Honey that is product (this is a limiting rule).

clear may be given a score of 8 to 10

points. “Clear" means that the honey § 52.1401 Absence of defects.

may contain air bubbles which do not (a) General. The factor of abence of materially affect the appearance of the defects refers to the degree of cleanliness product and may contain a trace of poland to the degree of freedom from par. len grains or other finely divided particles ticles of comb, propolis, or other defects of suspended material which does not which may be in suspension or deposited

affect the appearance of the product. as sediment in the container.

(c) (B) classification. If the honey (b) (A) classification. Honey that is is reasonably clear a score of 6 or 7 points free from defects may be given a score may be given. “Reasonably clear' of 37 to 40 points. "Free from defects”. means that the honey may contain air means that the honey contains no defects bubbles, pollen grains, or other finely di

t affect the appearance or edibility of vided particles of suspended material the product, and shall be at least as free which do not materially affect the from defects as honey that has been appearance of the product. strained through a standard No. 80 sieve, (d) (C) classification. Honey that is at a temperature of not more than 130°F. fairly clear may be given a score of 4 or

5 points. Honey that falls into this classification shall not be graded above "U. S. Grade C” or “U. S. Standard" regardless of the total score for the product (this is a limiting rule). “Fairly clear" means that the appearance of the honey may be materially but not seriously affected by the presence of air bubbles, pollen grains, or other finely divided par. ticles of suspended material.

(e) (SStd) classification. Honey that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 3 points and shall not be graded above "U. S. Grade C” or “U. S. Standard” regardless of the total score for the product (this is a limiting rule). TABLE NO. II-REFRACTIVE INDICES AND CORRESPONDING PERCENT SOLUBLE SOLIDS, EQUIVALENT SPECIFIC GRAVITY AND PERCENT MOISTURE IN EXTRACTED HONEY 1

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Flavor -----

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100

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1.4955.

16.4

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Factors

Score 1.4844..

79.0
1.3966
21.0

points 1.4849.

79. 2
1.3979

20.8 1.4853.

1.3992

20.6 1.4858

1. 4006
20.4

((A) 45-50 1.4862

79.8
1. 4020
20.2

UiB) 140-44 1.4866.

80.0
1.4033

20.0 1.4871..

80.2
1. 4046
19.8

liD) 10-34 1.4876

80.4
1. 4060
19.6

(A) 37-40 1.4880

80.6
1. 4074

19.4
Absence of defects.........

u VB) 134-36 1.4885.

80.8
1. 4087
19.2

90 Tic) 130-33 1.4890.

81.0
1. 4101
19.0

(D) 10-29 1.4895.

81.2
1. 4115
18.8

8-10 1.4900...

81.4
1.4129
18. 6

6-7

Clarity... 1.4905.

81.6
1. 4143
18.4

14-5 1.4910.

1. 4156
18.2

(D) 10-3 1.4915..

82.0
1. 4171

18.0 1.4920.

82. 2
1. 4184
17.8

Total score....------1.4925.

82.4
1. 4197

17.6 1.4930.

1. 4212

17.4 1.4935....

1. 4225

17. 2 Grade... 1.4940..

1. 4239

17.0

Color.... 1.4945.

1. 4254

16.8

Floral source or sources. 1.4950..

83.4
1. 4267

16.6

1. 4282 1.4960.

1.4295

16.2

1 Indicates limiting rule. 1.4965.

84.0
1. 4310

16.0 1.4970....

84. 2
1. 4324

Subpart-United States Standards for 1,4976.

84.4
1. 4338

15.6

Grades of Frozen Concentrate for 1.4980.

84.6
1. 4352

15.4 1.4985

84.8
1. 4367

15.2

Lemonade 1.4990.

85.0
1. 4381

15.0 1.4995..

85. 2
1. 4395

14.8

SOURCE: $8 52.1421 to 62.1432 appear at 18 1.5000.

85.4
1. 4409

14.6 1.5005

85.6
1. 4424

14.4 F.R. 8007, Dec. 9, 1953, unless otherwise noted. 1.5010.

85.8
1. 4438

14.2 1.5015..

86.0
1. 4453

14.0 PRODUCT DESCRIPTION AND GRADES 1.5020.

86.2
1. 4466

13.8 1.5025.

86.4
1. 4481

13.6 $ 52.1421 Product description. 1.5030

86.6
1. 4495

13.4 1.5035.

86.8
1. 4510

Frozen concentrate for lemonade is the 1.5041

87.0
1. 4525

13.0

product prepared from lemon juice and

one or more nutritive sweetening ini Tomperature corrections: If refractometer reading is made at temperatures above 20° C. (68° F.), add 0.00023 gredients. It may contain added lemon to the refractive index for each degree C., or 0.00013 for each degree F. If made below 20° C F.), subtract

oil or concentrated lemon oil (or their correction. The moisture content of honey and equiv. extracts or emulsions) and may or may alent values may be determined by any other method which gives equivalent results.

not contain water in sufficient quantities

15.8

13. 2

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