(a) Evaluation of color. (1) The color of pasteurized orange juice, where applicable, is evaluated by comparing the color of the product with the USDA Orange Juice Color Standards so that these color standards become points of reference. (2) Such comparison is made under an artificial light source of approximately 150 candela intensity and having a spectral quality approximating that of daylight under a moderately overcast sky and a color temperature of 7,500 degrees Kelvin, 200 degrees. (3) The USDA Orange Juice Color Standards range from yellow-orange to yellow color, with USDA OJ 1 being the most orange color in the series. (b) Procedure in evaluating color. (1) Place the juice in a clear glass test tube of 1-inch diameter. (2) Arrange color standards in a test tube rack or similar device so that light coming from above strikes the standards at a 45 degree angle. The standards are inclined at a 45 degree angle against a neutral grey background. Observe the standards and product at right angles to the tubes. (3) Classify the juice by inserting the tube of juice where it best fits in the series of color standards. Orange juice differing in color and brightness from the most nearly matching USDA Orange Juice Color Standard is evaluated by considering the amount of difference and its effect on the total appearance of the juice. (c) Availability of color standards. The USDA Orange Juice Color Standards cited in this section are official color standards which may also be applied to other orange juices. Information regarding these color standards, and their availability, may be obtained from: Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, D.C. 20250. (e) (B) Classification. If the juice has a good color, a score of 32 to 35 points may be given. Pasteurized orange juice that falls 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). "Good color" means that the color is the yellow to yellow-orange color typical of fresh orange juice which may be dull but is not off color for any reason. Pasteurized orange juice that meets this criterion may be assigned score points in accordance with the following schedule: Score (points) 35 34 As compared with USDA Orange Not as good as USDA OJ 6------- 33 or 32 (f) (SStd.) the Classification. If pasteurized juice fails to meet the requirements of paragraph (e) of this section a score of 0 to 31 points may be given. Pasteurized orange juice that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.5648 Defects. (a) General. The factor of defects concerns the degree of freedom from small seeds and portions thereof; from discolored specks, harmless extraneous material, and other similar defects; from recoverable oil; and from juice sacs and particles of membrane, core, and peel in excess of that normally present in orange juice. (b) Definitions. (1) "Small seeds and portions thereof" means seed, whether fully developed or not, and particles of seed that could pass readily through round perforations one-eight inch (3.2 mm.) in diameter. (2) "Recoverable oil" means oil recoverable by the method outlined in this subpart. (c) (A) classification. Pasteurized orange juice that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that any combination of defects present may no more than slightly detract from the appearance or drinking quality of the juice, and that there may be present not more than 0.035 percent by volume of recoverable oil. (d) (B) classification. If the pasteurized Juice is reasonably free from defects, a score of 16 or 17 points may be given. Pasteurized orange juice that falls 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 any combination of defects present may not seriously detract from the appearance or drinking quality of the juice, and that there may be present not more than 0.045 percent by volume of recoverable oil. (e) (SStd.) Classification. Pasteurized orange juice that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [32 F.R. 10499, July 18, 1967, as amended at 33 FR. 11886, Aug. 22, 1968] (b) (B) Classification. If the pasteurized orange juice possesses a good flavor a score of 32 to 35 points may be given. Pasteurized orange juice that falls 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). "Good flavor” means that the flavor is fairly typical of orange juice extracted from fresh, mature sweet oranges; is free from off flavors of any kind; and meets the following requirements: (1) Without sweetener style. (c) (SStd.) Classification. Pasteurized orange juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 31 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [32 F.R. 10499, July 18, 1967, as amended at 34 F.R. 7861, May 17, 1969] EXPLANATIONS AND METHODS OF ANALYSIS § 52.5650 Definitions of terms and methods of analysis. (a) Brix. "Brix" means the degrees Brix of pasteurized orange juice when tested with a Brix hydrometer calibrated at 20 degrees C. (68 degrees F.) and to which any applicable temperature correction has been made. The degrees Brix of pasteurized orange juice may be determined by any other method which gives equivalent results. 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 six 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. (2) Apparatus. Electric heater-with recessed refractory top. 500-750 watts. Still, all glass-500 ml. distillation flask with 24/40 standard taper neck; 200 mm. Graham condenser with 28/15 receiving socket and drip tip; connecting bulb and adapter as shown in Figure 1. Burette-10 ml. or 25 ml. graduated to 0.1 ml., with easily controllable flow to permit both rapid and dropwise titration. (3) Determination. (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. (11) 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 1 "AOAC" refers to the Official Methods of Analysis published by the Association of Official Analytical (formerly Agricultural) Chemists. Copies may be obtained from this Association at Box 540, Benjamin Franklin Station, Washington, D.C. 20044. 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. [32 F.R. 10499, July 18, 1967, as amended at 33 F.R. 11886, Aug. 22, 1968; 34 F.R. 7861, May 17, 1969] Subpart-United States Standards for Grades of Orange Juice From Concentrate SOURCE: $52.5681 to 52.5692 appear at 32 F.R. 10497, July 18, 1967, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, and § 52.5681 Product description. Orange juice from concentrate is the product defined in the standards of identity (21 CFR 27.111) issued pursuant to the Federal Food, Drug, and Cosmetic Act. § 52.5682 Styles. (a) Without sweetener. (b) With sweetener. § 52.5683 Grades. (a) "U.S. Grade A" (or U.S. Fancy) is the quality of orange juice from concentrate that: (1) Shows no coagulation or no material separation and possesses the appearance of fresh orange juice, (2) has a very good color, (3) is practically free from defects, (4) possesses a very good flavor, and (5) scores 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 orange juice from concentrate that: (1) Shows no coagulation but may show some separation and possesses the appearance of fresh orange juice, (2) has a good color, (3) is reasonably free from defects, (4) possesses a good flavor, and (5) scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart. (c) "Substandard" is the quality of orange juice from concentrate that fails to meet the requirements of U.S. Grade B. FILL OF CONTAINER § 52.5684 Recommended fill of con tainer. 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 the container be as full of orange juice as practicable. FACTORS OF QUALITY § 52.5685 Ascertaining the grade of a sample unit. (a) General. The grade of a sample unit of orange juice from concentrate is (a) Evaluation of color. (1) The color of orange juice from concentrate, where applicable, is evaluated by comparing the color of the product with the USDA Orange Juice Color Standards so that these color standards become points of reference. (2) Such comparison is made under an artificial light source of approximately 150 candela intensity and having a spectral quality approximating that of daylight under a moderately overcast sky and a color temperature of 7,500 degrees Kelvin, 200 degrees. (3) The USDA Orange Juice Color Standards range from yellow-orange to yellow color, with USDA OJ1 being the most orange color in the series. (b) Procedure in evaluating color. (1) Place the juice in a clear glass test tube of 1-inch diameter. (2) Arrange color standards in a test tube rack or similar device so that light coming from above strikes the standards at a 45 degree angle. The standards are inclined at a 45 degree angle against a neutral grey background. Observe the standards and product at right angles to the tubes. (3) Classify the juice by inserting the tube of juice where it best fits in the series of color standards. Orange juice differing in color and brightness from the most nearly matching USDA Orange Juice Color Standard is evaluated by considering the amount of difference and its effect on the total appearance of the juice. (c) Availability of color standards. The USDA Orange Juice Color Standards cited in this section are official color standards which may also be applied to other orange juices. Information regarding these color standards, and their availability, may be obtained from: Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, D.C. 20250. (d) (A) Classification. Orange juice from concentrate that has a very good color may be given a score of 36 to 40 points. "Very good color" means a very good yellow to yellow-orange color that is bright and typical of fresh orange juice. Orange juice from concentrate that meets this criterion may be assigned score points in accordance with the following schedule: As compared with USDA Orange Score (points) Juice Color Standards: Equal to or better than USDA OJ 2__ Equal to or better than USDA OJ 3__ Much better than USDA OJ 4--- Equal to or slightly better than USDA OJ 4.-. Equal to or better than USDA OJ 5__ 40 39 38 87 36 (e) (B) Classification. If the juice possesses a good color, a score of 32 to 35 points may be given. Orange juice from concentrate that falls 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). "Good color" means that the color is the yellow to yellow-orange color typical of fresh orange juice which may be dull but is not off color for any reason. Orange juice from concentrate that meets this criterion may be assigned score points in accordance with the following schedule: As compared with USDA Orange Score (points) Juice Color Standards: Better than USDA OJ 6 but not as good as USDA OJ 5--- Equal to USDA OJ 6 35 34 Not as good as USDA OJ 6-------- 33 or 32 (f) (SStd.) Classification. If the Juice fails to meet the requirements of paragraph (e) of this section a score of 0 to 31 points may be given. Orange juice from concentrate that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.5688 Defects. (a) General. The factor of defects concerns the degree of freedom from small seeds and portions thereof; from discolored specks, harmless extraneous material, and other similar defects; from recoverable oil; and from juice sacs and particles of membrane, core, and peel in excess of that normally present in orange juice. (b) Definitions. (1) "Small seeds and portions thereof" means seed, whether fully developed or not, and particles of seed that could pass readily through round perforations one-eighth inch (3.2 mm.) in diameter. (2) "Recoverable oil" means oil recoverable by the method outlined in this subpart. (c) (A) classification. Orange juice from concentrate that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that any combination of defects present may no more than slightly detract from the appearance or drinking quality of the juice, and that there may be present not more than 0.035 percent by volume of recoverable oil. (d) (B) classification. If the juice is reasonably free from defects, a score of 16 or 17 points may be given. Orange juice from concentrate that falls 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 any combination of defects present may not seriously detract from the appearance or drinking quality of the juice, and that there may be present not more than 0.045 percent by volume of recoverable oil. Orange (e) (SStd.) Classification. juice from concentrate that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [32 F.R. 10497, July 18, 1967, as amended at 33 FR. 11887, Aug. 22, 1968] § 52.5689 Flavor. (a) (A) Classification. Orange juice from concentrate that possesses a very |