more in length; and not more than 5 percent, by weight, of the low-moisture peaches may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(b) (B) classification. If the lowmoisture peaches are fairly uniform in size, a score of 14 to 16 points may be given. "Fairly uniform in size" has the following meanings for the respective styles:

(1) Nugget-type; pieces. Practically all of the units are of such size and shape as to pass through 0.625 (%-inch) square openings and not more than 25 percent, by weight, of the low-moisture peaches may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(2) Diced. Practically all of the units, except for fine pieces, are definite partial cube-shapes and not less than 40 percent, by weight, of the dehydrated peaches approximate cube-shapes of 4 inch to 1⁄2 inch square on one surface dimension; and not more than 10 percent, by weight, of the low-moisture peaches may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(3) Slices. Practically all of the units, except for small pieces, are definite parallel-cut strips of varying lengths; and not less than 50 percent, by weight, of the low-moisture peaches approximate 4 inch to 1⁄2 inch in width; and not more than 10 percent, by weight, of the lowmoisture peaches may pass through meshes of a U.S. Standard No. 8 sieve (0.0937-inch, ±3 percent, square openings).

(c) (SStd) classification. Low-moisture peaches that fail 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 B, regardless of the total score for the product (this is a partial limiting rule).

§ 52.3919 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from damaged and seriously damaged units and from other defects or injury that affect the appearance or eating quality of the units or product.

(b) Definitions. (1) "Damaged units" are units that possess defects which materially affect the appearance of the lowmoisture peaches and are of such nature

that they may or may not disappear upon cooking and include, but are not limited to:

(1) Units that are definitely mechanically damaged other than from preparation by cutting or chopping; and

(ii) Units that possess scars, blemishes, insect injury, or other abnormality.

(2) "Seriously damaged units" include units that are seriously darkened (very dark brown to black) or which in any other way seriously affect the appearance of the low-moisture peaches and that the damage is of such nature that it does not disappear upon cooking.

(c) (A) classification. Low-moisture peaches that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that the low-moisture peaches are practically free from any defects that affect more than slightly the appearance or eating quality either in the low-moisture peaches or after cooking; and that not more than a total of 5 percent, by weight, of the low-moisture peaches may be damaged units: Provided, That not more than 2 percent, by weight, of the low-moisture peaches may be seriously damaged units.

(d) (B) classification. If the lowmoisture peaches are reasonably free from defects, a score of 28 to 33 points may be given. Low-moisture peaches that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the lowmoisture peaches are reasonably free from any defects that affect materially the appearance or eating quality either in the low-moisture peaches or after cooking; and that not more than a total of 10 percent, by weight, of the low-moisture peaches may be damaged units: Provided, That not more than 4 percent, by weight, of the low-moisture peaches may be seriously damaged units.

(e) (SStd) classification. Low-moisture peaches that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.3920

Texture.

(a) (A) classification. Low-moisture peaches that possess a good texture may be given a score of 17 to 20 points. "Good

texture" means with respect to the lowmoisture peaches that the units may vary in texture from partially pliable to brittle but are otherwise reasonably uniform in texture; and, after cooking in accordance with the method outlined in this subpart, meet the following requirements for the applicable style:

(1) Nugget-type. The cooked mass has a reasonably uniform texture and finish that is coarse or grainy without practically and hard particles.

(2) Pieces. The cooked product is practically free from hard, firm, or tough units and there is no more than moderate disintegration except for fine pieces that may have been present.

(3) Diced. The cooked product is practically free from hard or tough units and substantially retain the semblance of diced peaches except for small pieces or odd-shaped pieces that may have been present.

(4) Slices. The cooked product is practically free from hard or tough units and substantially retains the semblance of strips of peaches except for small pieces or odd-shaped pieces that may have been present.

(b) (B) classification. If the lowmoisture peaches possess a reasonably good texture, a score of 14 to 16 points may be given. "Reasonably good texture" means with respect to the lowmoisture peaches that the units may vary in texture from partially pliable to brittle and may lack uniformity of texture; and, after cooking in accordance with the method outlined in this subpart, meet the following requirements for the applicable style:

(1) Nugget-type. The cooked mass has a fairly uniform texture and finish that may range from fine and grainy to coarse and grainy; and hard particles may be noticeable but not objectionable.

(2) Pieces. The cooked product is fairly free from hard, firm, or tough units and may disintegrate generally into a coarse, saucelike consistency.

(3) Diced. The cooked product is fairly free from hard or tough units and consists of substantial amounts of diced peach pieces intermingled with a slight amount of mushiness from small pieces which may have been present.

(4) Slices. The cooked product is fairly free from hard or tough units and consists of substantial amounts of strips of peaches intermingled with a slight

amount of mushiness from small pieces which may have been present.

(c) (SStd) classification. Low-moisture peaches that fail 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 Substandard, regardless of the total score for the product (this is a limiting rule). EXPLANATIONS AND METHODS OF ANALYSES § 52.3921 Explanations of methods and analyses.

(a) Moisture method. "Moisture" in low-moisture peaches is determined in accordance with the official method applicable to dried fruits as outlined in the "Official Methods of Analysis of the Association of Official Agricultural Chemists" or in accordance with methods which produce equivalent results.

(b) Cooking procedure-(1) General. The cooking procedures that follow are not intended to be a recipe for purposes of food preparation but are for the purposes of ascertaining compliance with requirements for applicable quality factors as outlined in this subpart.

(2) Method. Add 50 grams of lowmoisture peaches to 400 ml. of water, bring to a boil, and simmer with only gentle and occasional stirring for the time specified for the respective styles:

(1) Nugget-type; pieces. Simmer for 15 minutes.

(ii) Diced; sliced. Simmer for 25 minutes.

(c) Screening method. The technique for ascertaining compliance with the requirements in all styles for particles that pass through a U.S. Standard No. 8 sieve is as follows:

(1) Nugget-type; pieces; diced; slices. (i) Place a 100 gram representative sample of the low-moisture peaches on a U.S. Standard No. 8, 8-inch diameter, full-height sieve to which a bottom part has been attached;

(ii) Place the assembly on a smooth level surface and with a steady, fairly rapid sieving motion, move the assembly approximately 20 inches in a straight line and return to its original position, repeating the movement 20 times;

(iii) Weigh the fine material sifted through to the bottom pan and, on the basis of the original sample, calculate the percentage which passed through the No. 8 sieve.

• Indicates partial limiting rule. Subpart-United States Standards for Grades of Concentrated Lemon Juice for Manufacturing

SOURCE: 52.3951 to 52.3963 appear at 24 F.R. 5278, June 30, 1959, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES

§ 52.3951 Product description.

Concentrated lemon juice for manufacturing is the concentrated product obtained from sound, mature lemons. The fruit is prepared by sorting and by washing prior to extraction of the juice. The concentrated lemon juice is prepared and concentrated in accordance with good commercial practice. It may or may not require processing by heat, subsequent refrigeration, or freezing to as

sure preservation of the product. The finished product may contain added pulp, lemon oil to standardize flavor, and/or chemical preservatives permissible under provisions of the Federal Food, Drug, and Cosmetic Act.

§ 52.3952 Grades of concentrated lemon juice for manufacturing.

(a) "U.S. Grade A for Manufacturing” (or "U.S. Fancy for Manufacturing”) is the quality of concentrated lemon juice which shows no material gelation and reconstitutes properly, of which the reconstituted juice possesses a reasonably good color and is practically free from defects; when prepared for flavor evaluation, possesses a reasonably good flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade C for Manufacturing" (or "U.S. Standard for Manufacturing") is the quality of concentrated lemon juice which shows no serious gelation and reconstitutes properly; of which the reconstituted juice possesses a fairly good color and is fairly free from defects; when prepared for flavor evaluation, possesses a fairly good flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard for Manufacturing" is the quality of concentrated lemon juice that fails to meet the requirements of U.S. Grade C for Manufacturing.

FILL OF CONTAINER

§ 52.3953 Recommended fill of container.

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 purposes of these grades. It is recommended that each container be filled with concentrated lemon juice as full as practicable without impairment of quality.

PULP REQUIREMENTS

§ 52.3954 Pulp.

(a) Pulp is not considered a factor of quality for the purpose of these standards. It is recommended that purchase contracts specify the type and amount of pulp desired in the product. The amount of pulp in the concentrate may be determined by the methods outlined in this subpart.

CONCENTRATION

52.3955 Degree of concentration.

The degree of concentration of the lemon juice is not considered a factor of quality for the purpose of these standards. It is recommended that the degree of concentration be indicated by the number of grams of anhydrous citric acid contained in each liter of the concentrate.

FACTORS OF QUALITY

§ 52.3956 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of concentrated lemon juice for manufacturing is ascertained by examining the concentrate, the reconstituted juice, and a sweetened product prepared therefrom; and in addition to considering other requirements outlined in the standards, the following quality factors are evaluated:

(1) Factors not rated by score points. (1) Degree of gelation; (ii) Faculty of reconstituting properly.

(2) Factors rated by score points. 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:

color may be given a score of 34 to 40 points. "Reasonably good color" means that the color is reasonably bright and typical of properly processed lemon juice and is practically free from browning caused by scorching, oxidation, storage conditions, or other causes.

(c) (C-Mfg.) classification: If the reconstituted juice possesses a fairly good color a score of 28 to 33 points may be given. Concentrated lemon juice that falls into this classification shall not be graded above U.S. Grade C for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly good color” means a color that may be only fairly bright and is typical of reconstituted lemon juice that is reasonably free from browning due to scorching, oxidation, improper storage, or other causes.

(d) (SStd-Mfg.) classification: Concentrated lemon juice that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard for Manufacturing, regardless of the total score for the product (this is a limiting rule).

(a) The factor of defects refers to the degree of freedom from particles of seed, dark specks, particles of peel and other defects which affect the utility of the product.

(b) (A-Mfg.) classification: Concentrated lemon juice of which the reconstituted juice is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that any defects present do not more than slightly affect the appearance or utility of the product.

(c) (C-Mfg.) classification: If the reconstituted juice is fairly free from defects a score of 14 to 16 points may be given. Concentrated lemon juice that falls into this classification shall not be graded above U.S. Grade C for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that any defects present do not seriously affect the appearance or utility of the product.

(d) (SStd-Mfg.) classification: Concentrated lemon juice that fails to meet the requirements of paragraph (c) of

(b) (A-Mfg.) classification: Concentrated lemon juice of which the prepared product possesses a reasonably good flavor may be given a score of 34 to 40 points. "Reasonably good flavor” means that the flavor is typical of such a product prepared from properly processed concentrated lemon juice and is free from terpenic, oxidized, rancid or other similar flavors and is free from abnormal flavors of any kind.

(c) (C-Mfg.) classification: If the prepared product possess a fairly good flavor a score of 28 to 33 points may be given. Concentrated lemon juice that falls into this classification shall not be graded above U.S. Grade C for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor" means a normal lemon flavor which is fairly free from terpenic, oxidized or other similar flavors and is free from abnormal flavors of any kind.

(d) (SStd-Mfg.) classification: Concentrated lemon juice that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard for Manufacturing, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS AND METHODS OF
ANALYSES

anhydrous citric in a specified volume of concentrated lemon juice or reconstituted juice. Total acidity is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Reconstitutes properly. "Reconstitutes properly" means that the concentrate dissolves readily in water.

(d) Pulp. "Pulp" means light membranous materials and fine centrifuged pulp and other similar lemon fruit material, defined and ascertained as follows:

(1) Light membranous materials. "Light membranous materials" means pulp including juice sacs but exclusive of peel particles, that is recoverable by the following method:

(i) Equipment. United States Standard No. 20 Circular Sieve 8-inches in diameter containing 20 meshes to the inch (0.0331 inch ±5 percent) square openings; graduated cylinder or centrifuge tube; spatula.

(ii) Procedure. (a) Pour one liter of the product through the sieve with the aid of gentle stream of tap water;

(b) Rinse the retained pulp with a gentle stream of tap water only until all of the product is removed from the pulp;

(c) Dry and gather the pulp into a ball by shaking the sieve back and forth;

(d) As soon as the pulp has been gathered into a ball, place it into a suitable dry graduated cylinder or centrifuge tube and settle by tapping lightly in the palm of one's hand. If air pockets remain a thin spatula may be used to effect their removal;

(e) The number of milliliters of pulp divided by ten is the percent by volume of "light membranous materials";

(f) If the light membranous material so recovered exceeds 100 milliliters or will not dry and gather into a small ball, discard results and repeat the test using a sample so reduced in size as to yield less than 100 milliliters of such material which will so dry and gather. Calculate the percent of light membranous materials as follows:

Percent of light membranous materials by volume=

Ml. recovered material X 100
MI. of sample

(2) Fine centrifuged pulp. "Fine centrifuged pulp" means pulp that settles