Subpart-United States Standards for Grades of Grapefruit Juice

SOURCE: 52.6121 to 52.6133 appear at 83 F.R. 2501, Feb. 2, 1968, unless otherwise noted.

PRODUCT DESCRIPTION, TYPES, STYLES, AND

GRADES

§ 52.6121 Product description.

(a) Grapefruit juice is the unfermented liquid obtained from mature fresh grapefruit (Citrus paradisi). The fruit is prepared and the juice extracted and processed in a manner to assure a clean and wholesome product. Soluble solids, insoluble solids, Brix-acid ratios, and flavor may be adjusted by suitable manufacturing procedures to any level within the normal range of mature grapefruit.

(b) The product is processed by appropriate physical means to assure its preservation through normal marketing

channels. Such means include but are not limited to:

(1) Canning. Processing with heat so as to assure the preservation of the juice in hermetically sealed containers.

(2) Refrigerating. Reducing the temperature of the product so as to extend its market life. The juice may or may not have been subjected to heat prior to refrigerating. It may or may not be packed in hermetically sealed containers. § 52.6122 Types.

Grapefruit juice may be identified as one of the following types.

(a) Single strength type. Composed of single strength grapefruit juice, with or without added grapefruit juice concentrate.

(b) Reconstituted type. Composed of grapefruit juice concentrate and water, with or without added single strength grapefruit juice.

(a) "U.S. Grade A" (or U.S. Fancy) is the quality of grapefruit juice that: (1) Shows no coagulation or no material separation and has the appearance of fresh grapefruit juice, (2) has a good color, (3) is practically free from defects, (4) possesses a 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 grapefruit juice that: (1) Shows no more than a slight coagulation, (2) has a reasonably good color, (3) is reasonably free from defects, (4) possesses a reasonably 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 grapefruit juice that fails to meet the requirements of U.S. Grade B.

(a) (A) Classification. (1) Grapefruit juice that has a good color may be assigned 18 to 20 points.

(2) "Good color" means a color that is bright and typical of freshly extracted grapefruit juice. It may be either: pale yellow to very slightly amber, typical of the juice of properly ripened white fleshed grapefruit; or slightly red, typical of the juice of red or deep pink fleshed grapefruit.

(b) (B) Classification. (1) Grapefruit juice that has a reasonably good color may be assigned 16 or 17 points. Grapefruit juice of this color may not be graded above U.S. Grade B regardless of the total score for the product (limiting rule).

(2) "Reasonably good color" means a color that may be slightly dull or slightly brown, as caused by scorching, oxidation, or carmelization. This color may be characteristic of the juice from red or pink grapefruit of advanced maturity or of mixtures of the juice from white and colored varieties.

(c) (SStd.) Classification. Grapefruit juice that fails to meet the Grade B classification for color may be assigned 0 to 15 points and shall not be graded above Substandard regardless of the total score for the product (limiting rule). § 52.6129 Defects.

(a) General. The factor of defects concerns the degree of freedom from small seeds and seed portions; from discolored specks, harmless extraneous material, and other similar defects; from juice sacs and particles of membrane, core, and peel in excess of that normally present in grapefruit juice.

(b) (A) Classification. (1) Grapefruit juice that is practically free from defects may be assigned a score of 36 to 40 points. (2) "Practically free from defects" means that the juice may not contain

more than 10 percent free and suspended pulp as determined by the method outlined in this subpart, and that any other defects present may no more than slightly detract from the appearance or drinking quality of the juice.

(c) (B) Classification. (1) If the grapefruit juice is reasonably free from defects, a score of 32 to 35 points may be given. Such grapefruit juice may not be graded above U.S. Grade B regardless of the total score for the product (limiting rule).

(2) "Reasonably free from defects" means that the juice may not contain more than 15 percent free and suspended pulp as determined by the method outlined in this subpart, and that any other defects present may not seriously detract from the appearance or drinking quality of the juice.

(d) (SStd.) Classification. Grapefruit juice that fails to meet the U.S. Grade B classification for defects may be assigned a score of 0 to 31 points and shall not be graded above Substandard regardless of the total score for the product (limiting rule).

(c)

0.025

0.025

0.025

0.025

(SStd.) Classification. Grapefruit juice that fails the requirements of the U.S. Grade B classification for flavor 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 (limiting rule).

EXPLANATIONS AND METHODS OF ANALYSIS § 52.6131 Definitions of terms and methods of analysis,

(a) Brix. "Brix" means the degrees Brix of the juice when tested with a Brix hydrometer calibrated at 20° C. (68° F.) and to which any applicable temperature correction has been made. The degrees Brix may be determined by any other method which gives equivalent results.

(b) Acid. "Acid" means the grams of total acidity, calculated as anhydrous citric acid, per 100 grams of juice. Total acidity is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Brix-acid ratio. "Brix-acid ratio" means the ratio between the Brix and the acid as defined in this section.

(d) Recoverable oil. "Recoverable oil" means the percent by volume of oil recovered by the Bromate titration method as described in the June 1966 issue of the

Journal of the Association of Analytical Chemists (vol. 49, No. 3, 1966), by W. Clifford Scott and M. K. Veldhuis.

(e) Free and suspended pulp. Free and suspended pulp means the percentage of pulp determined by the following method: Graduated centrifuge tubes with a capacity of 50 ml. are filled with juice and placed in a suitable centrifuge. The speed is adjusted, according to diameter, as indicated in Table No. I, and the juice is centrifuged for exactly 10 minutes. As used in this subparagraph, "diameter" means the overall distance between the bottoms of opposing centrifuge tubes in operating position. After centrifuging, the milliliter reading at the top of the layer of pulp in the tube is multiplied by 2 to give the percentage of pulp.

TABLE No. III

10

40

(B)

1 32-35

((SStd) 10-31

(A)

36-40

Flavor..

40

(B) 132-35 ((SStd) 10-31

Total score..

100

[33 F.R. 2501, Feb. 2, 1968, as amended at 33 F.R. 18225, Dec. 7, 1968]

Subpart-U.S. Standards for Grades of Canned Peas and Carrots 1 SOURCE: $ 52.6201 to 52.6215 appear at 35 F.R. 10093, June 19, 1970, unless otherwise noted.

PRODUCT DESCRIPTION, KINDS, STYLES, GRADES

Canned peas and carrots is the product which has been properly prepared from clean, sound, succulent garden peas and clean, sound carrots. The peas and carrots are packed in a suitable packing medium with or without the addition of salt, sugar, or other ingredient(s) permissible under the Federal Food, Drug, and Cosmetic Act; and are sufficiently processed by heat to assure preservation of the product in hermetically sealed containers.

1 Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic Act or with applicable State laws and regulations.

§ 52.6202 Kinds, styles, proportions of vegetables.

(a) Peas. Sweet type peas shall com`prise not less than 50 percent, by weight, of the drained product.

(b) Carrots. Not less than 25 percent, by weight, of the drained product shall be carrots and shall be one of the following styles:

(1) Sliced. Predominantly of parallel slices which may be in the form of "corrugated," "fluted," "wavy," "scalloped," or "crinkle cut":

(2) Diced. Approximate cube-shaped; (3) Double-diced. Approximate rectangular shaped which resemble the equivalent of two cube-shaped units; or

(4) Strips. Cut strips not exceeding three-eighth inch in width and of various lengths and which have four approximately parallel sides.

(c) Determination of proportion of ingredients. The proportion requirement for the respective ingredient is determined by averaging the total drained weight of each ingredient in all 10ounce sample units in the sample: Provided, That any deviation from the requirement for proportions of ingredients in any one 10-ounce sample unit is within the range of variability of good commercial practice.

§ 52.6203 Grades of canned peas and

carrots,

(a) "U.S. Grade A” or ("U.S. Fancy") is the quality of canned peas and carrots in which the vegetables possess a good color, are practically free from defects, possess a good character, possess a good flavor and odor, and which 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. Extra Standard") is the quality of canned peas and carrots in which the vegetables have at least reasonably good color, reasonable freedom from defects, a reasonably good character, and fairly good flavor and odor, and which score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of canned peas and carrots that fail to meet the requirements of U.S. Grade B.

FILL OF CONTAINER, DRAINED WEIGHT § 52.6204 Fill of container and drained weights.

(a) General. 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 as full of peas and carrots as practicable without impairment of quality and that the product and packing medium occupy not less than 90 percent of the volume of the container.

(b) Method for ascertaining drained weight. The minimum drained weight recommendations in Table I are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purpose of these grades. The drained weight of canned peas and carrots is determined by emptying the contents of the container upon a U.S. Standard No. 8 circular sieve of proper diameter containing 8 meshes to the inch (0.0937 inch, ±3 percent, square openings). The product is evenly distributed on the sieve, the sieve inclined slightly to facilitate drainage, and allowed to drain for 2 minutes. The drained weight is the weight of the sieve and the peas and carrots less the weight of the dry sieve. A sieve 8 inches in diameter is used for the No. 21⁄2 size can (401 x 411) and smaller sizes; and a sieve 12 inches in diameter is used for containers larger than the No. 21⁄2 size

can.

§ 52.6205 Compliance with recom

mended minimum drained weights. Compliance with the recommended minimum drained weights for canned peas and carrots is determined by averaging the drained weights from all the containers which are representative of a specific lot. Such lot is considered as meeting the recommendations if the following criteria are met:

(a) The the average of drained weights from all of the containers meets the recommended drained weight; and (b) The drained weights from the containers which do not meet the recommended drained weight are within the range of variability for good commercial practice.