to standardize the product. The product contains not less than 48.0 percent by weight of soluble solids taken as the sucrose value determined by refractometer and corrected for acidity as given in "Refractometric Determination of Soluble Solids in Citrus Juices," by Stevens and Baier, Industrial and Engineering Chemistry, Analytical Edition, Volume 11, page 447 (1939). The lemon juice is produced from fresh, sound, ripe, and thoroughly cleansed fruit of one or more of the high acid varieties of the species Citrus limon (limonia). Such juice may be fresh or frozen or fresh concentrated or frozen concentrated. The concentrate for lemonade is processed in accordance with good commercial practice and is frozen and maintained at temperatures sufficient for the preservation of the product. If properly labeled any color materials permissible under the provisions of the Federal Food, Drug, and Cosmetic Act may be added.

(Sec. 202-208, 60 Stat. 1087, as amended; 7 U.S.C. 1621-1627) [24 F.R. 6239, Aug. 4, 1959]

§ 52.1422 Grades of frozen concentrate for lemonade.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen concentrate for lemonade which mixes readily into a lemonade that possesses an amount of pulp, cloud, and juice sacs so as to substantially reflect the appearance of lemonade prepared from freshly expressed lemon juice; that possesses a good color; that is practically free from defects; that possesses a good flavor; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this section.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of frozen concentrate for lemonade which mixes readily into a lemonade that possesses at least a slight, but not an excessive, amount of pulp, cloud, and juice sacs so as to reasonably reflect the appearance of lemonade prepared from freshly expressed lemon juice; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good flavor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this section.

(c) "Substandard" is the quality of frozen concentrate for lemonade that fails to meet the requirements of "U. S. Grade B" or "U. S. Choice."

FACTORS OF QUALITY

§ 52.1424 Ascertaining the grade.

(a) The grade of frozen concentrate for lemonade is ascertained by considering the requirements with respect to the ease with which the product mixes into a lemonade and to the amount of pulp, cloud and juice sacs present in the lemonade, which factors are not scored, and the factors of color, absence of defects, and flavor which are scored.

(b) 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 are: Factors:

Color_

Absence of defects.. Flavor-...

Total score-

Points

20

20

60

100

(c) The scores for the factors of color, absence of defects, and flavor are determined immediately after the product has been prepared as lemonade by thoroughly mixing the frozen concentrate for lemonade with a specific volume of water as directed by the manufacturer. § 52.1425 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "17 to 20 points" means, 17, 18, 19, or 20 points).

§ 52.1426 Color.

(a) (A) classification. Frozen concentrate for lemonade which, when prepared as lemonade, possesses a good color may be given a score of 17 to 20 points. "Good color" means a good bright characteristic color that reflects the appearance of lemonade prepared from freshly

expressed lemon juice; or, if colored, possesses a bright attractive light-red color typical of colored lemonade.

(b) (B) classification. If the frozen concentrate for lemonade, when prepared as lemonade, possesses a reasonably good color a score of 14 to 16 points may be given. Frozen concentrate for lemonade 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). "Reasonably good color" means a characteristic color that reflects to a reasonable extent the color of lemonade prepared from freshly expressed lemon juice and is not dark or otherwise discolored for any reason; or, if colored, possesses a reasonably bright color typical of colored lemonade.

(c) (SStd.) classification. If the lemonade fails to meet the requirements of paragraph (b) of this section, a score of 0 to 13 points may be given. Frozen concentrate for lemonade that falls into this classification shall not be graded above "Substandard," regardless of the total score for the product (this is a limiting rule).

[22 F. R. 10684, Dec. 25, 1957]

(a) General. The factor of absence of defects refers to the degree of freedom from seeds or portions of seeds, from harmless extraneous material, from objectionable material and from other defects not specifically mentioned that affect the appearance or drinking quality of the product.

(1) "Harmless extraneous material" includes, but is not limited to, embryonic seeds or particles of seeds that measure not more than 346 inch in any dimension, or other similar material which is harmless.

(2) "Seeds or portions of seeds" means any seed or portion thereof, whether or not fully developed, that measures more than 16 inch in any dimension.

(b) (A) classification. Frozen concentrate for lemonade which, when prepared as lemonade, is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that there may be present not more than an average of 1 seed or portion of seed for each quart of prepared lemonade; and that the appearance and drinking quality of the lemonade is not materially affected by the

presence of seeds, portions of seeds, objectionable material, harmless extraneous material, any other defects not specifically mentioned, or any combination thereof.

(c) (B) classification. If the lemonade is reasonably free from defects a score of 14 to 16 points may be given. Frozen concentrate for lemonade 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). "Reasonably free from defects" means that there may be present not more than an average of 2 seeds or portions of seeds for each quart of lemonade; and that the appearance and drinking quality of the lemonade is not seriously affected by the presence of seeds, portions of seeds, objectionable material, harmless extraneous material, any other defects not specifically mentioned, or any combination thereof.

(d) (SStd) classification. If the lemonade fails to meet the requirements of paragraph (c) of this section, a score of 0 to 13 points may be given. Frozen concentrate for lemonade 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) (A) classification. Frozen concentrate for lemonade which, when prepared as lemonade, possesses a good flavor, may be given a score of 51 to 60 points. "Good flavor” means a fine, distinct, and substantially typical flavor of lemonade prepared from freshly expressed lemon juice and which flavor is free from terpenic, oxidized, rancid, or other off-flavors. To score in this classification, the lemonade shall test not less than 10.5 degrees Brix; shall contain not less than 0.7 gram of acid per 100 ml. of the lemonade; may not contain more than 0.025 ml. of recoverable oil per 100 ml. of the lemonade; and the Brix-acid ratio shall not exceed 20:1.

(b) (B) classification. If the prepared lemonade possesses a reasonably good flavor, a score of 42 to 50 points may be given. Frozen concentrate for lemonade 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). "Reasonably good flavor" means a fairly typical flavor of lemonade prepared from

freshly expressed lemon juice and which flavor is practically free from terpenic, oxidized, rancid, or other off-flavors and is free from abnormal flavors of any kind. To score in this classification the lemonade shall test not less than 10.5 degrees Brix; shall contain not less than 0.7 gram of acid per 100 ml. of the lemonade, may contain not more than 0.035 ml. of recoverable oil per 100 ml. of the lemonade; and the Brix-acid ratio shall not exceeed 20:1.

(c) (SStd) classification. If the prepared lemonade fails to meet the requirements of paragraph (b) of this section, a score of 0 to 41 points may be given. Frozen concentrate for lemonade that falls into this classification shall not be graded above "Substandard" regardless of the total score for the product (this is a limiting rule).

[18 F.R. 8007, Dec. 9, 1953, as amended at 88 FR. 11883, Aug. 22, 1968]

EXPLANATIONS AND METHODS OF
ANALYSES

§ 52.1429 Definition of terms.

(a) "Brix" means the degrees Brix of the lemonade when tested with a Brix hydrometer calibrated at 20° C. (68° F.). If used in testing lemonade at a temperature other than 20° C. (68° F.) the applicable temperature correction shall be made to the reading of the scale as prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists." The degrees Brix of lemonade may be determined by any other method which gives equivalent results.

(b) "Acid" means the grams of acid (calculated as anhydrous citric acid) per 100 ml of the prepared lemonade determined by titration with standard sodium hydroxide solution using phenolphthalein as an indicator.

(c) "Brix-acid ratio" means the ratio between the degrees "Brix" as determined in this section and the acid in grams per 100 ml of lemonade.

(d) "Dilution factor" is the value obtained by dividing a volume of lemonade by the volume of concentrate for lemonade used in its preparation when such lemonade is prepared in accordance with the manufacturer's directions.

§ 52.1430 Explanation of analyses.

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.

(1) Pipette 25 ml. of well-mixed sample (juice or reconstituted juice) into the distillation flask containing carborundum chips or glass beads, and add 25 ml. of 2-Propanol.

(ii) Distill into a 150 ml. beaker. Continue distilling until solvent ceases to reflux, then remove the flask from the heater.

(iii) 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. 2Propanol and 10 ml. of dilute hydrochloric acid with indicator-without refilling the burette. Divide the total milliliters of titrant used by three to obtain the average blank. Subtract the average blank thus obtained from the milliliters of titrant used to titrate the distillate.

1 "AOAC" refers to the Official Methods of Analysis published by the Association of Official Analytical (formerly Agricultural) Chemists. Copies may be obtained from the Association at Box 540, Benjamin Franklin Station, Washington, D.C. 20044.

to such a point that the soluble solids of the finished marmalade is not less than 65 percent.

[39 FR 40745, Nov. 20, 1974]

§ 52.1452 Kinds of orange marmalade. (a) "Sweet orange marmalade" means that the orange fruit ingredient consists principally of such varieties as Navel and Valencia or other commercial dessert varieties other than tangerines. "Sweet orange marmalade" is prepared from not less than 30 parts by weight of orange fruit ingredient to 70 parts by weight of sweetening ingredient.

(b) "Bitter orange marmalade" means that the orange fruit ingredient consists principally of the Seville or sour type of oranges other than tangerines. "Bitter orange marmalade" is prepared from not less than 25 parts by weight of orange fruit ingredient to 75 parts by weight of sweetening ingredient.

(c) "Sweet and bitter orange marmalade" means that the orange fruit ingredient consists of a blend of sweet oranges and bitter oranges other than tangerines. "Sweet and bitter orange marmalade" is prepared from not less than 30 parts by weight of orange fruit ingredient to 70 parts by weight of sweetening ingredient. It is recommended that the orange fruit ingredient from which "Sweet and bitter orange marmalade" is prepared be approximately 50 percent by weight of sweet orange material and bitter orange material.

§ 52.1453

Styles of orange marmalade. (a) "Sliced" means that the peel in the orange marmalade is in thin strips.

(b) "Chopped" means that the peel in the orange marmalade is in small pieces (such as irregular shapes and dice-like shapes).

§ 52.1454 Types of orange marmalade. (a) "Type I, Clear" means that the peel is suspended in a translucent semisolid or gel-like mass.

(b) "Type II, Natural" means that the peel is suspended in a cloudy or opaque semi-solid or gel-like mass.

§ 52.1455 Grades of orange marmalade.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of orange marmalade that is practically free from defects; that possesses a good flavor and odor;

and that is of such quality with respect to color and consistency and character as to score not less than 85 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 orange marmalade that possesses a reasonably good color; that possesses a reasonably good consistency and character; that is reasonably free from defects; that possesses a reasonably good flavor and odor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard" is the quality of orange marmalade that fails to meet the requirements of U. S. Grade B or U. S. Choice.

(a) (A) classification. Orange marmalade that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the product possesses a practically uniform bright color characteristic of properly prepared and properly processed orange marmalade for the respective kind; that the product is practically free from greencolored peel; and that the product is free from dullness of color due to oxidation or improper processing or improper cooling or other causes.

(b) (B) classification. If the orange marmalade possesses a reasonably good color, a score of 14 to 16 points may be given. "Reasonably good color" means that the product possesses a reasonably uniform color; that the product is reasonably free from green-colored peel; that the color of the product may be slightly dull but is not off-color nor excessively dark due to oxidation or improper processing or improper cooling or other causes.

(c) (SStd) classification. Orange marmalade that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.1460 Consistency and character.

(a) General. The factor of consistency and character refers to the gel strength of the product, the amount and distribution of the peel in the product, the tenderness of the peel, the uniformity of width of slices of peel, and the uniformity of size of small pieces of peel.

(b) (A) classification. Orange marmalade that possesses a good consistency and character may be given a score of 17 to 20 points. "Good consistency and character" means that the product is a firm but tender gel and may possess no more than a very slight tendency to flow; that the product contains a substantial, but not excessive, amount of peel; that the peel is evenly distributed; that the peel is tender; that in "sliced" style, the thin strips of peel are predominantly of strips approximating 1⁄21⁄2 inch to 18 inch in width; and that in