(a) (A) classification. Frozen concentrate for limeaid which, when prepared as limeade, 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 limeade prepared from freshly expressed lime juice; or, if artificially colored, possesses a bright attractive light green color typical of artificially colored limeade.

(b) (B) classification. If the frozen concentrate for limeade, when prepared as limeade, possesses a reasonably good - color a score of 14 to 16 points may be given. Frozen concentrate for limeade 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 limeade prepared from freshly expressed lime juice and is not dark or otherwise discolored for any reason; or, if artificially colored, possesses a reasonably bright color typical of artificially colored limeade.

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

[21 F.R. 7513, Oct. 2, 1956]

§ 52.2527 Defects.

(a) General. The factor 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, particles of seeds, rag, peel and pulp that will pass through round perforations not exceeding % inch in diameter.

(2) "Seeds or portions of seeds" means (i) any intact seed or (ii) any portion of a seed that will not pass through a round perforation % inch in diameter.

(b) (A) classification. Frozen concentrate for limeade which, when prepared as limeade, 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 one seed or portion of seed for each quart of prepared limeade; and that the appearance and drinking quality of the limeade 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 limeade is reasonably free from defects a score of 14 to 16 points may be given. Frozen concentrate for limeade 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 two seeds or portions of seeds for each quart of limeade; and that the appearance and drinking quality of the limeade 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.

this classification shall not be graded above "Substandard” regardless of the total score for the product (this is a limiting rule).

§ 52.2528 Flavor.

(a) (A) classification. Frozen concentrate for limeade which, when prepared as limeade, 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 limeade prepared from freshly expressed lime juice and which flavor is free from terpenic, oxidized, rancid, or other off flavors. To score in this classification, the limeade shall test not less than 10.5 degrees Brix; shall contain not less than 0.7 gram of acid per 100 ml. of the limeade; may not contain more than 0.025 ml. or less than 0.008 ml. of recoverable oil per 100 ml. of the limeade; and the Brix-acid ratio shall not exceed 18:1.

(b) (B) classification. If the prepared limeade possesses a reasonably good flavor a score of 42 to 50 points may be given. Frozen concentrate for limeade 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 limeade prepared from freshly expressed lime 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 limeade shall test not less than 10.5 degrees Brix; shall contain not less than 0.7 gram of acid per 100 ml. of the limeade; may not contain more than 0.035 ml. or less than 0.008 ml. of recoverable oil per 100 ml. of the limeade; and the Brix-acid ratio shall not exceed 18:1.

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

[20 F.R. 2748, Apr. 26, 1955, as amended at 83 F.R. 11885, Aug. 22, 1968] EXPLANATIONS AND METHODS OF ANALYSES § 52.2529 Definition of terms.

(a) "Brix" means the degree Brix of the limeade when tested with a Brix hy

drometer calibrated at 20 degrees C. (68 degrees F.) If used in testing limeade at a temperature other than 20 degrees C. (68 degrees 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 limeade 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 limeade 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 limeade.

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

§ 52.2530 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.1 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 dlimonene. The solutions are stable for 6 months.

2-Propanol-Reagent grade ACS (American Chemical Society).

Subpart-U.S. Standards for Grades of Canned Asparagus

SOURCE: $ 52.2541 to 52.2558 appear at 38 FR 13336, May 21, 1973, unless otherwise noted.

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.

(a) "Spears" (stalks), which may be peeled or unpeeled, is the style of canned asparagus that consists of the head and adjoining portion of the shoot that is € 334 inches or more in length.

(b) "Tips" is the style of canned asparagus that consists of the head and adjoining portion of the shoot that is less than 34 inches but not less than 234 inches in length.

(c) "Points" is the style of canned asparagus that consists of the head and adjoining portion of the shoot that is less than 234 inches in length.

(d) "Cut spears" (cut stalks) is the style of canned asparagus that consists of shoots cut transversely into pieces. The recommended minimum percent, by count, of heads in cut spears is given in table I of this section.

TABLE I.-RECOMMENDED MINIMUM PERCENT, BY COUNT, OF HEADS IN CUT SPEARS Percent, by count, of heads

Length of units:

14 inches or less.. Over 14 inches..

15 20

(e) "Bottom cuts" or "cuts-tips removed" is the style of canned asparagus that consists of portions of shoots with heads removed that are cut transversely into pieces.

(f) "Mixed" is the style of canned asparagus consisting of two or more of the foregoing styles.

§ 52.2543 Grades.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned asparagus that possesses a good flavor; that possesses a clear liquor; that possesses a good color; that is practically free from defects; that possesses a good character; and that for those factors which are scored in accordance with the scoring system outlined in this section the total score is not less than 85 points: Provided, That the canned asparagus may possess a

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fairly clear liquor and a fairly good color if the total score is no less than 85 points.

(b) "U.S. Grade C" or "U.S. Standard" is the quality of canned asparagus that possess a fairly good flavor; that possesses a fairly clear liquor; that possess a fairly good color; that is fairly free from defects; that possesses a fairly good character; 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 canned asparagus that fails to meet the requirements of U.S. Grade C or U.S. Standard.

§ 52.2544 Types.

The type of canned asparagus is not incorporated in the grades of the processed product, since the type of canned asparagus is not a factor of quality for the purpose of these grades. The type of asparagus may be designated in accordance with the following requirements:

(a) "Green" (all green) consists of units of canned asparagus which are typical green, light green, or yellowish green in color.

(b) "Green tipped" consists of canned asparagus spears, tips, and points, of which one-half or more of the unit measured from the tip end is green, light green, or yellowish green in color.

(c) "Green tipped and white" consists of (1) spears, tips, and points of canned asparagus which are typical white or yellowish white in color, and may have green, light green, or yellowish green heads, and the green color may extend to not more than one-half of the length of the stalk measured from the tip end; and (2) green tipped and white spears, tips, and points, when cut into units, may consist of a mixture of typical white, yellowish white, green, light green, or yellowish green units.

(d) "White" consists of units of canned asparagus which are typical white or yellowish white in color.

FILL OF CONTAINER, DRAINED WEIGHTS
AND FILL WEIGHTS

"Sampling allowance code" means a code letter on the Sampling Allowance Chart of the U.S. Standards for Inspection by Variables. This letter identifies the appropriate line which gives the amount of sampling allowance to be applied to the specification average for fill weights in order to determine compliance with requirements for fill weight averages for a sample.

(d) Compliance with recommended fill weights. Compliance with the recommended fill weights shall be in accordance with the acceptance criteria specified in the U.S. Standards for Inspection by Variables and the U.S. Standards for Determination of Fill Weights.

Container designation (metal, unless otherwise designated)