[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR145.115]
[Page 406-409]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 145 CANNED FRUITS--Table of Contents
Subpart B Requirements for Specific Standardized Canned Fruits
Sec. 145.115 Canned apricots.
(a) Identity--(1) Ingredients. Canned apricots is the food prepared
from mature apricots of one of the optional styles specified in
paragraph (a)(2) of
[[Page 407]]
this section, which may be packed as solid pack or in one of the
optional packing media specified in paragraph (a)(3) of this section.
Such food may also contain one, or any combination of two or more of the
following safe and suitable optional ingredients:
(i) Natural and artificial flavors.
(ii) Spice.
(iii) Vinegar, lemon juice, or organic acids.
(iv) Apricot pits, except in the cases of unpeeled whole apricots
and peeled whole apricots, in a quantity not more than 1 apricot pit to
each 227 grams (8 ounces) of finished canned apricots.
(v) Apricot kernels, except in the cases of unpeeled whole apricots
and peeled whole apricots, and except when optional ingredient under
paragraph (a)(4) of this section is used.
(vi) Ascorbic acid in an amount no greater than necessary to
preserve color.
Such food is sealed in a container and before or after sealing is so
processed by heat as to prevent spoilage.
(2) Optional styles of the apricot ingredient. The optional styles
of the apricot ingredient referred to in paragraph (a) of this section
are peeled or unpeeled:
(i) Whole.
(ii) Halves.
(iii) Quarters.
(iv) Slices.
(v) Pieces or irregular pieces.
Each such ingredient, except in the cases of unpeeled whole apricots and
peeled whole apricots, is pitted.
(3) Packing media. (i) The optional packing media referred to in
paragraph (a)(1) of this section, as defined in Sec. 145.3 are:
(a) Water.
(b) Fruit juice(s) and water.
(c) Fruit juice(s).
Such packing media may be used as such or any one or any combination of
two or more safe and suitable nutritive carbohydrate sweetener(s) may be
added. Sweeteners defined in Sec. 145.3 shall be as defined therein,
except that a nutritive carbohydrate sweetener for which a standard of
identity has been established in part 168 of this chapter shall comply
with such standard in lieu of any definition that may appear in Sec.
145.3.
(ii) When a sweetener is added as a part of any such liquid packing
medium, the density range of the resulting packing medium expressed as
percent by weight of sucrose (degrees Brix) as determined by the
procedure prescribed in Sec. 145.3(m) shall be designated by the
appropriate name for the respective density ranges, namely:
(a) When the density of the solution is 10 percent or more but less
than 16 percent, the medium shall be designated as ``slightly sweetened
water''; or ``extra light sirup''; ``slightly sweetened fruit juice(s)
and water''; or ``slightly sweetened fruit juice(s)'', as the case may
be.
(b) When the density of the solution is 16 percent or more but less
than 21 percent, the medium shall be designated as ``light sirup'';
``lightly sweetened fruit juice(s) and water''; or ``lightly sweetened
fruit juice(s)'', as the case may be.
(c) When the density of the solution is 21 percent or more but less
than 25 percent, the medium shall be designated as ``heavy sirup'';
``heavily sweetened fruit juice(s) and water''; or ``heavily sweetened
fruit juice(s)'', as the case may be.
(d) When the density of the solution is 25 percent or more but not
more than 40 percent, the medium shall be designated as ``extra heavy
sirup''; ``extra heavily sweetened fruit juice(s) and water''; or
``extra heavily sweetened fruit juice(s)'', as the case may be.
(4) Labeling requirements. (i) The name of the food is ``apricots''.
The name of the food shall also include a declaration of any flavoring
that characterizes the product as specified in Sec. 101.22 of this
chapter and a declaration of any spice or seasoning that characterizes
the product; for example, ``Spice Added'', or in lieu of the word
``Spice'', the common name of the spice, ``Seasoned with Vinegar'' or
``Seasoned with Apricot Kernels''. When two or more of the optional
ingredients specified in paragraphs (a)(1) (ii) through (iv), inclusive,
of this section are used, such words may be combined as for example,
``Seasoned with Cider Vinegar, Cloves, Cinnamon Oil and Apricot
Kernels''.
(ii) The style of the apricot ingredient as provided in paragraph
(a)(2) of
[[Page 408]]
this section and the name of the packing medium as used in paragraphs
(a)(3)(i) and (ii) of this section, preceded by ``In'' or ``Packed in''
or the words ``solid pack'', where applicable, shall be included as part
of the name or in close proximity to the name of the food, except that
pieces or irregular pieces shall be designated ``Pieces'', ``Irregular
pieces'', or ``Mixed pieces of irregular sizes and shapes''. The style
of the apricot ingredient shall be preceded or followed by ``Unpeeled''
or ``Peeled'', as the case may be. ``Halves'' may be alternatively
designated ``Halved'', ``Quarters'' as ``Quartered'' and ``Slices'' as
``Sliced''. When the packing medium is prepared with a sweetener(s)
which imparts a taste, flavor or other characteristic to the finished
food in addition to sweetness, the name of the packing medium shall be
accompanied by the name of such sweetener(s), as for example in the case
of a mixture of brown sugar and honey, an appropriate statement would be
``------ sirup of brown sugar and honey'' the blank to be filled in with
the word ``light'', ``heavy'', or ``extra heavy'' as the case may be.
When the liquid portion of the packing media provided for in paragraphs
(a)(3) (i) and (ii) of this section consists of fruit juice(s), such
juice(s) shall be designated in the name of the packing medium as:
(a) In the case of a single fruit juice, the name of the juice shall
be used in lieu of the word ``fruit''.
(b) In the case of a combination of two or more fruit juices, the
names of the juices in the order of predominance by weight shall either
be used in lieu of the word ``fruit'' in the name of the packing medium,
or be declared on the label as specified in paragraph (a)(4)(iii) of
this section, and
(c) In the case of a single fruit juice or a combination of two or
more fruit juices any of which are made from concentrate(s), the words
``from concentrate(s)'' shall follow the word ``juice(s)'' in the name
of the packing medium and in the name(s) of such juice(s) when declared
as specified in paragraph (a)(4)(iii) of this section.
(iii) Whenever the names of the fruit juices used do not appear in
the name of the packing medium as provided in paragraph (a)(4)(ii)(b) of
this section, such names and the words ``from concentrate,'' as
specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an
ingredient statement pursuant to the requirements of Sec. 101.3(d) of
this chapter.
(iv) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(b) Quality. (1) The standard of quality for canned apricots is as
follows:
(i) All units tested in accordance with the method prescribed in
paragraph (b)(2) of this section are pierced by a weight of not more
than 300 grams.
(ii) In the cases of whole apricots, halves, and quarters, the
weight of the largest unit in the container is not more than twice the
weight of the smallest unit therein.
(iii) Not more than 20 percent of the units in the container are
blemished with scab, hail injury, discoloration, or other abnormalities.
(iv) In the cases of whole apricots, halves, and quarters, all units
are untrimmed, or are so trimmed as to preserve normal shape.
(v) Except in the case of mixed pieces of irregular sizes and
shapes, not more than 5 percent of the units in a container of 20 or
more units, and not more than 1 unit in a container of less than 20
units, are crushed or broken. (A unit which has lost its normal shape
because of ripeness and which bears no mark of crushing shall not be
considered to be crushed or broken.)
(2) Canned apricots shall be tested by the following method to
determine whether or not they meet the requirements of paragraph
(b)(1)(i) of this section: So trim a test piece from the unit as to fit,
with peel surface up, into a supporting receptacle. If the unit is of
different firmness in different parts of its peel surface, trim the
piece from the firmest part. If the piece is unpeeled, remove the peel.
The top of the receptacle is circular in shape, of 1\1/8\ inches inside
diameter, with vertical sides; or rectangular in shape, \3/4\ inch by 1
inch inside measurements, with ends vertical and sides sloping downward
and joining at the center at
[[Page 409]]
a vertical depth of \3/4\ inch. Use the circular receptacle for testing
units of such size that a test piece can be trimmed therefrom to fit it.
Use the rectangular receptacle for testing other units. Test no unit
from which a test piece with rectangular peel surface at least \1/2\
inch by 1 inch cannot be trimmed. Test the piece by means of a round
metal rod \3/16\ inch in diameter. To the upper end of the rod is
affixed a device to which weight can be added. The rod is held
vertically by a support through which it can freely move upward or
downward. The lower end of the rod is a plane surface to which the
vertical axis of the rod is perpendicular. Adjust the combined weight of
the rod and device to 100 grams. Set the receptacle so that the surface
of the test piece is held horizontally. Lower the end of the rod to the
approximate center of such surface, and add weight to the device at a
uniform, continuous rate of 12 grams per second until the rod pierces
the test piece. Weigh the rod and weighted device. Test all units in
containers of 50 units or less, except those units too small for testing
or too soft for trimming. Test at least 50 units, taken at random, in
containers of more than 50 units; but if less than 50 units are of
sufficient size and firmness for testing, test those which are of
sufficient size and firmness.
(3) If the quality of canned apricots falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified; but in lieu of
such general statement of substandard quality, the label may bear the
alternative statement ``Below standard in quality ------'', the blank to
be filled in with the words specified after the corresponding number of
each subparagraph of paragraph (b)(1) of this section which such canned
apricots fail to meet, as follows:
(i) ``Not tender'';
(ii) ``Mixed sizes'';
(iii) ``Blemished'';
(iv) ``Unevenly trimmed'';
(v) ``Partly crushed or broken''.
Such alternative statement shall immediately and conspicuously
precede or follow, without intervening written, printed, or graphic
matter, the name ``apricots'' and any words and statements required or
authorized to appear with such name by Sec. 145.115(a)(2).
(c) Fill of container. (1) The standard of fill of container for
canned apricots is the maximum quantity of the optional apricot
ingredient that can be sealed in the container and processed by heat to
prevent spoilage, without crushing or breaking such ingredient.
(2) If canned apricots fall below the standard of fill of container
prescribed in paragraph (c)(1) of this section, the label shall bear the
general statement of substandard fill specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
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