21 CFR - § 145.3-145.190 - Canned fruits

578 21 CFR Ch. I (4–1–24 Edition) § 139.180 (b) The name of each food for which a definition and standard of identity is prescribed by this section is ‘‘Enriched noodle product’’, ‘‘Enriched egg noodle product’’, or, alter natively, the name is ‘‘Enriched noodles’’, or ‘‘Enriched egg noo dles’’, ‘‘Enriched egg macaroni’’, ‘‘Enriched egg spaghetti’’, or ‘‘Enriched egg vermicelli’’, when the units comply with the size and shape requirements for noodles, maca roni, spaghetti, or vermicelli in § 139.150 (b), (c), (d), or (e). The blank in each in stance is filled in with the name of the vegetable used, as specified in § 139.160(a). [42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] § 139.180 Wheat and soy noodle prod ucts. (a) Wheat and soy noodle products are the class of food each of which con forms to the definition and standard of identity and is subject to the require ments for label statement of ingredi ents prescribed for noodle products by § 139.150(a), (g), and (i), except that soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredi ents used (the soy flour used is made from heat-processed, dehulled soy beans, with or without the removal of fat therefrom). (b) Wheat and soy noodles, wheat and soy egg noodles, is the wheat and soy noodle product the units of which are ribbon-shaped. (c) Wheat and soy egg macaroni is the wheat and soy noodle product the units of which conform to the speci fications of shape and size prescribed for egg macaroni by § 139.150(c). (d) Wheat and soy egg spaghetti is the wheat and soy noodle product the units of which conform to the speci fications of shape and size prescribed for egg spaghetti by § 139.150(d). (e) Wheat and soy egg vermicelli is the wheat and soy noodle product the units of which conform to the speci fications of shape and size prescribed for egg vermicelli by § 139.150(e). (f) The name of each food for which a definition and standard of identity is prescribed by this section is ‘‘Wheat and soy noodle product’’, ‘‘Wheat and soy egg noodle product’’, ‘‘Wheat and soybean noodle product’’, ‘‘Wheat and soybean egg noodle product’’, ‘‘ and soy noodle product’’, ‘‘ and soy egg noodle product’’, ‘‘ and soybean noodle product’’, or ‘‘ and soybean egg noodle product’’, the blank in each instance being filled in with the name whereby the wheat in gredient used is designated in § 139.150(a); or alternatively, the name is ‘‘Wheat and soy noodles’’, ‘‘Wheat and soy egg noodles’’, ‘‘Wheat and soy bean noodles’’, ‘‘Wheat and soybean egg noodles’’, ‘‘ and soy noodles’’, ‘‘ and soy egg noodles’’, ‘‘ and soybean noodles’’, or ‘‘ and soybean egg noodles’’ when the units of the food comply with the requirements of paragraph (b) of this section; or ‘‘Wheat and soy egg macaroni’’, ‘‘Wheat and soybean egg macaroni’’, ‘‘ and soy egg macaroni’’, or ‘‘ and soybean egg macaroni’’ when such units comply with the re quirements of paragraph (c) of this sec tion; or ‘‘Wheat and soy egg spa ghetti’’, ‘‘Wheat and soybean egg spa ghetti’’, ‘‘ and soy egg spaghetti’’, or ‘‘ and soybean egg spaghetti’’ when such units comply with the re quirements of paragraph (d) of this sec tion; or ‘‘Wheat and soy egg vermicelli’’, ‘‘Wheat and soybean egg vermicelli’’, ‘‘ and soy egg vermicelli’’, or ‘‘ and soybean egg vermicelli’’, when such units comply with the requirements of paragraph (e) of this section, the blank in each in stance being filled in with the name whereby the wheat ingredient used is designated in § 139.150(a). [42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] PART 145—CANNED FRUITS Subpart A—General Provisions Sec. 145.3 Definitions. Subpart B—Requirements for Specific Standardized Canned Fruits 145.110 Canned applesauce. 145.115 Canned apricots. 145.116 Artificially sweetened canned apri cots. 145.120 Canned berries. 579 Food and Drug Administration, HHS § 145.3 145.125 Canned cherries. 145.126 Artificially sweetened canned cher ries. 145.130 Canned figs. 145.131 Artificially sweetened canned figs. 145.134 Canned preserved figs. 145.135 Canned fruit cocktail. 145.136 Artificially sweetened canned fruit cocktail. 145.140 Canned seedless grapes. 145.145 Canned grapefruit. 145.170 Canned peaches. 145.171 Artificially sweetened canned peach es. 145.175 Canned pears. 145.176 Artificially sweetened canned pears. 145.180 Canned pineapple. 145.181 Artificially sweetened canned pine apple. 145.185 Canned plums. 145.190 Canned prunes. AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, 379e. SOURCE: 42 FR 14414, Mar. 15, 1977, unless otherwise noted. Subpart A—General Provisions § 145.3 Definitions. For the purposes of this part: (a) The term corn sirup means a clari fied, concentrated aqueous solution of the products obtained by the incom plete hydrolysis of cornstarch, and in cludes dried corn sirup. The solids of corn sirup and of dried corn sirup con tain not less than 40 percent by weight of reducing sugars calculated as anhy drous dextrose. (b) The term dextrose means the hy drated or anhydrous, refined monosaccharide obtained from hydrolyzed starch. (c) The term dried glucose sirup means the product obtained by drying ‘‘glu cose sirup.’’ (d) The term glucose sirup means a clarified, concentrated, aqueous solu tion of the products obtained by the in complete hydrolysis of any edible starch. The solids of glucose sirup con tain not less than 40 percent by weight of reducing sugars calculated as anhy drous dextrose. (e) The term invert sugar sirup means an aqueous solution of inverted or partly inverted, refined or partly re fined sucrose, the solids of which con tain not more than 0.3 percent by weight of ash, and which is colorless, odorless, and flavorless, except for sweetness. (f) The term sugar means refined su crose. (g) The terms edible organic acid and edible organic salt refer to any edible or ganic acid and any edible organic salt added for the purpose of flavor en hancement that either is not a food ad ditive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act or, if it is a food additive as so defined, is used in conformity with regulations established pursuant to section 409 of the act. (h) The term water means, in addition to water, any mixture of water and fruit juice in which the fruit juice(s) is less than 50 percent of such mixture, including any water contributed by the use of liquid nutritive carbohydrate sweeteners. (i) The term fruit juice(s) and water means any mixture of fruit juice as herein defined and water, including any water contributed by the use of liquid nutritive carbohydrate sweeteners, in which the fruit juice(s) is 50 percent, or more, of such mixture except that water used in preparing equivalent sin gle strength juice(s) from con centrate(s) shall not be considered to be a mixture of fruit juice and water. (j) The term fruit juice(s) means sin gle strength expressed juice(s) of sound, mature fruit(s). It may be fresh, frozen, canned, or made from con centrate(s). However, if it is made from concentrate(s), the juice(s) shall be re constituted with water to not less than the soluble solids that such fruit juice had before concentration. Fruit juice(s) may be used singly or in combination. If a fruit juice(s) is used which is regu lated by a standard of identity of this chapter, it shall conform to the compositional requirements prescribed by such standard prior to the addition of any sweetener which may be used. (k) The term clarified juice means the liquid expressed wholly or in part from fruit peelings, fruit shells, fruit cores, or from the fruit flesh or parts thereof, which is clarified and may be further refined or concentrated. (l) The term solid pack means the product contains practically all fruit with only the very little free flowing liquid that is expressed from the fruit 580 21 CFR Ch. I (4–1–24 Edition) § 145.3 and to which no packing media have been added. (m) The procedure for determining the densities of the packing media means the following: The density of the packing medium, when measured 15 days or more after packing, or the den sity of the blended homogenized slurry of the comminuted entire contents of the container, when measured less than 15 days after canning, is determined ac cording to ‘‘Official Methods of Anal ysis of the Association of Official Ana lytical Chemists,’’ 13th Ed. (1980), which is incorporated by reference, sec tion 31.6F011 (Solids) ‘‘By Means of the Refractometer—Official Final Action’’ (and sections 52.012 and 52.015) with re sult expressed as percent by weight of sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C, but without correction for invert sugar or other substances. Copies of the material incorporated by reference may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federal register/ code of federal regulations/ ibr locations.html. (n) The procedure for determining drained weight is as follows: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 20.3 centimeters (8 inches) if the quantity of contents of the con tainer is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth which com plies with the specifications for the No. 8 sieve set forth in the ‘‘Definitions of Terms and Explanatory Notes’’ of the ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), which is in corporated by reference. The avail ability of this incorporation by ref erence is given in paragraph (m) of this section. Carefully invert by hand all fruits having cups or cavities if they fall on the sieve with cups or cavities up. Cups or cavities in soft products may be drained by tilting sieve. With out further shifting the material on the sieve, incline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained fruit. (o) Compliance means the following: Unless otherwise provided in a stand ard, a lot of canned fruits shall be deemed in compliance for the following factors, to be determined by the sam pling and acceptance procedure as pro vided in paragraph (p) of this section, namely: (1) Packing medium density. A lot shall be deemed to be in compliance for packing medium density based on the average sucrose value for all samples analyzed according to the sampling plans, but no container may have a su crose value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists. (2) Quality. The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number in the sampling plans. (3) Fill of container. A lot shall be deemed to be in compliance for fill of container (packing medium and fruit ingredient) when the number of defectives does not exceed the accept ance number (c) in the sampling plans. (4) Drained weight. A lot shall be deemed to be in compliance for drained weight based on the average value of all samples analyzed according to the sampling plans. The sample unit shall be the entire contents of the container. (p) The sampling and acceptance pro cedure means the following: (1) Definitions—(i) Lot. A collection of primary containers or units of the same size, type, and style manufac tured or packed under similar condi tions and handled as a single unit of trade. (ii) Lot size. The number of primary containers or units in the lot. (iii) Sample size. The total number of sample units drawn for examination from a lot. 581 Food and Drug Administration, HHS § 145.110 (iv) Sample unit. A container, a por tion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit. (v) Defective. Any sample unit shall be regarded as defective when the sam ple unit does not meet the criteria set forth in the standards. (vi) Acceptance number (c). The max imum number of defective sample units permitted in the sample in order to consider the lot as meeting the speci fied requirements. (vii) Acceptable quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 per cent of the time. (2) Sampling plans: Lot size (primary containers) Size in container n 1 c 2 NET WEIGHT EQUAL TO OR LESS THAN 1 KG (2.2 LB) 4,800 or less ...................................... 13 2 4,801 to 24,000 ................................. 21 3 24,001 to 48,000 ............................... 29 4 48,001 to 84,000 ............................... 48 6 84,001 to 144,000 ............................. 84 9 144,001 to 240,000 ........................... 126 13 Over 240,000 ..................................... 200 19 NET WEIGHT GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 2,400 or less ...................................... 13 2 2,401 to 15,000 ................................. 21 3 15,001 to 24,000 ............................... 29 4 24,001 to 42,000 ............................... 48 6 42,001 to 72,000 ............................... 84 9 72,001 to 120,000 ............................. 126 13 Over 120,000 ..................................... 200 19 NET WEIGHT GREATER THAN 4.5 KG (10 LB) 600 or less ......................................... 13 2 601 to 2,000 ...................................... 21 3 2,001 to 7,200 ................................... 29 4 7,201 to 15,000 ................................. 48 6 15,001 to 24,000 ............................... 84 9 24,001 to 42,000 ............................... 126 13 Over 42,000 ....................................... 200 19 1 n = number of primary containers in sample. 2 c = acceptance number. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035, Mar. 24, 1998] Subpart B—Requirements for Spe cific Standardized Canned Fruits § 145.110 Canned applesauce. (a) Identity—(1) Definition. Canned ap plesauce is the food prepared from comminuted or chopped apples (Malus domestica Borkhausen), which may or may not be peeled and cored, and which may have added thereto one or more of the optional ingredients specified in paragraph (a)(2) of this section. The apple ingredient is heated and, in ac cordance with good manufacturing practices, bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, hard, or extraneous mate rials are removed. The food is sealed in containers. It is so processed by heat, either before or after sealing, as to pre vent spoilage. The soluble solids con tent, measured by refractometer and expressed as percent sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C (68 °F), is not less than 9 percent (exclusive of the solids of any added optional nutritive carbohydrate sweeteners) as deter mined by the method prescribed in ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists,’’ 13th Ed. (1980), section 22.024, ‘‘Soluble Solids by Refractom eter in Fresh and Canned Fruits, Jams, Marmalades, and Preserves—Official First Action,’’ which is incorporated by reference, but without correction for invert sugar or other substances. Cop ies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the avail ability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federal register/ code of federal regulations/ ibr locations.html. (2) Optional ingredients. The following safe and suitable optional ingredients may be used: (i) Water. (ii) Apple juice. (iii) Salt. (iv) Any organic acid added for the purpose of acidification. (Organic acids 582 21 CFR Ch. I (4–1–24 Edition) § 145.110 generally recognized as having a pre servative effect are not permitted in applesauce except as provided for in paragraph (a)(2)(viii) of this section.) (v) Nutritive carbohydrate sweet eners. (vi) Spices. (vii) Natural and artificial flavoring. (viii) Either of the following: (a) Erythorbic acid or ascorbic acid as an antioxidant preservative in an amount not to exceed 150 parts per mil lion; or (b) Ascorbic acid (vitamin C) in a quantity such that the total vitamin C in each 113 g (4 ounces) by weight of the finished food amounts to 60 mg. This requirement will be deemed to have been met if a reasonable overage of the vitamin, within limits of good manufacturing practice, is present to insure that the required level is main tained throughout the expected shelf life of the food under customary condi tions of distribution. (ix) Color additives in such quantity as to distinctly characterize the food unless such addition conceals damage or inferiority or makes the finished food appear better or of greater value than it is. (3) Nomenclature. The name of the food is ‘‘applesauce’’. The name of the food shall include a declaration indi cating the presence of any flavoring that characterizes the product as speci fied in § 101.22 of this chapter and a dec laration of any spice that characterizes the product. If a nutritive sweetener as provided for in paragraph (a)(2)(v) of this section is added and the soluble solids content of the finished food is not less than 16.5 percent as deter mined by the method referred to in paragraph (a)(1) of this section, the name may include the word ‘‘sweet ened’’. If no such sweetener is added, the name may include the word ‘‘un sweetened’’. (4) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. However, when ascor bic acid (vitamin C) is added as pro vided for in paragraph (a)(2)(viii)(b) of this section, after the application of heat to the apples, preservative label ing requirements do not apply. (b) [Reserved] (c) Fill of container. (1) The standard of fill of container for canned apple sauce is a fill of not less than 90 per cent of the total capacity of the con tainer, as determined by the general method for fill of containers prescribed in § 130.12(b) of this chapter; except that in the case of glass containers having a total capacity of 192 ml (61⁄2 fluid ounces) or less, the fill is not less than 85 percent. (2) Sampling and acceptance proce dure: A lot will be deemed to fall below the standard of fill when the number of ‘‘defectives’’ exceeds the acceptance number ‘‘c’’ in the sampling plans pre scribed in paragraph (c)(2)(ii) of this section. (i) Definitions of terms to be used in the sampling plans in paragraph (c)(2)(ii) of this section are as follows: (a) Lot. A collection of primary con tainers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade. (b) Lot size. The number of primary containers or units in the lot. (c) Sample size ‘‘n.’’ The total number of sample units drawn for examination from a lot as indicated in paragraph (c)(2)(ii) of this section. (d) Sample unit. A container, the en tire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for examination or testing as a single unit. (e) Defective. A container that falls below the requirement for minimum fill prescribed in paragraph (c)(1) of this section is considered a ‘‘defec tive.’’ (f) Acceptable number ‘‘c.’’ The max imum number of defective sample units permitted in the sample in order to consider the lot as meeting the speci fied requirements. (g) Acceptable quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be ac cepted approximately 95 percent of the time. (ii) Sampling and acceptance: 583 Food and Drug Administration, HHS § 145.115 ACCEPTABLE QUALITY LEVEL (AQL) 6.5 Lot size (primary containers) Size of container n 1 c 2 NET WEIGHT EQUAL TO OR LESS THAN 1 KG (2.2 LB) 4,800 or less ...................................... 13 2 4,801 to 24,000 ................................. 21 3 24,001 to 48,000 ............................... 29 4 48,001 to 84,000 ............................... 48 6 84,001 to 144,000 ............................. 84 9 144,001 to 240,000 ........................... 126 13 Over 240,000 ..................................... 200 19 NET WEIGHT GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 2,400 or less ...................................... 13 2 2,401 to 15,000 ................................. 21 3 15,001 to 24,000 ............................... 29 4 24,001 to 42,000 ............................... 48 6 42,001 to 72,000 ............................... 84 9 72,001 to 120,000 ............................. 126 13 Over 120,000 ..................................... 200 19 NET WEIGHT GREATER THAN 4.5 KG (10 LB) 600 or less ......................................... 13 2 601 to 2,000 ...................................... 21 3 2,001 to 7,200 ................................... 29 4 7,201 to 15,000 ................................. 48 6 15,001 to 24,000 ............................... 84 9 24,001 to 42,000 ............................... 126 13 Over 42,000 ....................................... 200 19 1 n = number of primary containers in sample. 2 c = acceptance number. (3) If canned applesauce falls below the standard of fill of container pre scribed in paragraph (c)(1) of this sec tion, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] § 145.115 Canned apricots. (a) Identity—(1) Ingredients. Canned apricots is the food prepared from ma ture apricots of one of the optional styles specified in paragraph (a)(2) of 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 ingre dient. 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 § 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 § 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 § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated 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 16 584 21 CFR Ch. I (4–1–24 Edition) § 145.115 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweet ened 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 des ignated 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 des ignated 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 sweet ened 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 declara tion of any flavoring that characterizes the product as specified in § 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, ‘‘Sea soned with Vinegar’’ or ‘‘Seasoned with Apricot Kernels’’. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) through (iv), in clusive, 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 ingre dient as provided in paragraph (a)(2) of this section and the name of the pack ing medium as used in paragraphs (a)(3)(i) and (ii) of this section, pre ceded 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 pre ceded 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, fla vor or other characteristic to the fin ished 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 des ignated in the name of the packing me dium 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 con centrate(s), the words ‘‘from con centrate(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 con centrate,’’ as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. 585 Food and Drug Administration, HHS § 145.115 (b) Quality. (1) The standard of qual ity for canned apricots is as follows: (i) All units tested in accordance with the method prescribed in para graph (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 con tainer 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 consid ered to be crushed or broken.) (2) Canned apricots shall be tested by the following method to determine whether or not they meet the require ments of paragraph (b)(1)(i) of this sec tion: 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 11⁄8 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 a vertical depth of 3⁄4 inch. Use the cir cular 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 up ward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpen dicular. 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 approx imate center of such surface, and add weight to the device at a uniform, con tinuous 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 firm ness. (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 § 130.14(a) of this chapter, in the man ner and form therein specified; but in lieu of such general statement of sub standard 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 im mediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name ‘‘apricots’’ and any words and state ments required or authorized to appear with such name by § 145.115(a)(2). (c) Fill of container. (1) The standard of fill of container for canned apricots is the maximum quantity of the op tional apricot ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient. 586 21 CFR Ch. I (4–1–24 Edition) § 145.116 (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 § 130.14(b) of this chapter, in the man ner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] § 145.116 Artificially sweetened canned apricots. (a) Artificially sweetened canned apricots is the food which conforms to the definition and standard of identity prescribed for canned apricots by § 145.115(a), except that in lieu of a packing medium specified in § 145.115(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a com bination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible or ganic salt or salts and any edible or ganic acid or acids as a flavor-enhanc ing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.115(a) for canned apricots having the same optional apri cot ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned apricots by § 145.115(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the com mon or usual name of each such ingre dient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] § 145.120 Canned berries. (a) Identity—(1) Ingredients. Canned berries is the food prepared from any suitable variety of one of the optional berry ingredients specified in para graph (a)(2) of this section, which may be packed in one of the optional pack ing media specified in paragraph (a)(3) of this section, and may contain one or any combination of two or more of the safe and suitable optional ingredients specified in paragraph (a)(4) of this sec tion. Such food is sealed in a container and before or after sealing is so proc essed by heat to prevent spoilage. (2) Varietal types. The optional berry ingredients referred to in paragraph (a)(1) of this section are prepared from stemmed fruit of the following optional varietal types of berry ingredient; namely: (i) Raspberry varieties conforming to the characteristics of Rubus idaeus L. or Rubus occidentalis L. (ii) Blackberries. (iii) Blueberries. (iv) Boysenberries. (v) Dewberries. (vi) Gooseberries. (vii) Huckleberries. (viii) Loganberries. (ix) Strawberry varieties conforming to the characteristics of Fragaria. (x) Youngberries. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section as defined in § 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 sweeteners may be added. Sweeteners listed in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been estab lished in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the four density ranges of the re sulting packing media hereinafter specified for each berry ingredient, ex pressed as percent by weight of sucrose (degrees Brix) as determined by the procedure described in § 145.3(m), shall be designated by the appropriate name for each of the respective density ranges for each berry ingredient as: (a) ‘‘Slightly sweetened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweet ened fruit juice(s) and water’’; or 587 Food and Drug Administration, HHS § 145.120 ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (b) ‘‘Light sirup’’, when the liquid used is water, ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweet ened fruit juice(s)’’, as the case may be. (c) ‘‘Heavy sirup’’, when the liquid used is water; or ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (d) ‘‘Extra heavy sirup’’, when the liquid used is water; or ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweetened fruit juice(s)’’, as the case may be. The density ranges referred to herein are: Optional berry ingredient Density ranges (a) (b) (c) (d) Min imum Max imum less than Min imum Max imum less than Min imum Max imum less than Min imum Max imum not more than Blackberries .......................................... .............. 14 14 19 19 24 24 35 Blueberries ............................................ .............. 15 15 20 20 25 25 35 Boysenberries ....................................... .............. 14 14 19 19 24 24 35 Dewberries ............................................ .............. 14 14 19 19 24 24 35 Gooseberries ......................................... .............. 14 14 20 20 25 25 35 Huckleberries ........................................ .............. 15 15 20 20 25 25 35 Loganberries ......................................... .............. 14 14 19 19 24 24 35 Raspberries ........................................... 11 15 15 20 20 27 27 35 Strawberries .......................................... 10 14 14 19 19 27 27 35 Youngberries ......................................... .............. 14 14 19 19 24 24 35 (a) ‘‘Slightly sweetened water.’’ (b) ‘‘Light sirup.’’ (c) ‘‘Heavy sirup.’’ (d) ‘‘Extra heavy sirup.’’ (4) Optional ingredients. The optional ingredients referred to in paragraph (a)(1) of this section are: (i) Natural and artificial flavors. (ii) Calcium salts as firming agents provided that the calcium added is no more than 0.035 percent, calculated as calcium, of the weight of the finished canned berries. (iii) Organic acids. (5) Labeling requirements. (i) The name of the food is the appropriate name of the berry ingredient specified in para graph (a)(2) of this section. (ii) The name of the packing medium, as used in paragraph (a)(3)(i) of this section preceded by ‘‘In’’ or ‘‘Packed in.’’ as provided in paragraph (a)(3) of this section and, in the case of rasp berries other than red raspberries pro vided for in paragraph (a)(2) of this sec tion, the name of such packing medium and the color of such raspberry shall be included as part of the name or in close proximity to the name of the food. 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 des ignated in the name of the packing me dium as: (a) In the cases 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)(3) 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 con centrate(s), the words ‘‘from con centrate(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)(5)(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)(5)(ii)(b) of this section, such names and the words ‘‘from con centrate’’, as specified in paragraph (a)(5)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. 588 21 CFR Ch. I (4–1–24 Edition) § 145.125 (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) [Reserved] [46 FR 2339, Jan. 9, 1981; 47 FR 6426, Feb. 12, 1982, as amended at 48 FR 2748, Jan. 21, 1983; 58 FR 2879, Jan. 6, 1993] § 145.125 Canned cherries. (a) Identity—(1) Ingredients. Canned cherries is the food prepared from one of the optional fresh or previously canned cherry ingredients specified in paragraph (a)(2) of this section, which may be packed 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. Such food is sealed in a con tainer and before or after sealing is so processed by heat as to prevent spoil age. (2) Varietal types and styles. The op tional cherry ingredients referred to in paragraph (a)(1) of this section are pre pared from mature pitted or unpitted cherries of the red tart or alter natively, red sour, light sweet or dark sweet varietal group. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 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 § 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 § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (a) In the case of sweet cherries: (i) When the density of the solution is less than 16 percent, the medium shall be designated as ‘‘slightly sweetened water’’; or ‘‘extra light sirup’’; ‘‘slight ly sweetened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (ii) When the density of the solution is 16 percent or more but less than 20 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweetened fruit juice(s)’’, as the case may be. (iii) When the density of the solution is 20 percent or more but less than 25 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (iv) When the density of the solution is 25 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (b) In the case of red tart cherries: (i) When the density of the solution is less than 18 percent, the medium shall be designated as ‘‘slightly sweetened water’’; ‘‘slightly sweetened fruit juice(s) and water’’; or ‘‘slightly sweet ened fruit juice(s)’’, as the case may be. (ii) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweetened fruit juice(s)’’, as the case may be. (iii) When the density of the solution is 22 percent or more but less than 28 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (iv) When the density of the solution is 28 percent or more but not more than 45 percent, the medium shall be designated as ‘‘extra heavy sirup’’; 589 Food and Drug Administration, HHS § 145.125 ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (4) Labeling requirements. (i) The name of the food is ‘‘cherries’’. The optional varietal type as set forth in paragraph (a)(2) of this section, preceded or fol lowed by the word ‘‘pitted’’ when this is the fact, shall be a part of the name. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declara tion 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, or ‘‘Seasoned with lemon juice’’. When two or more of the optional in gredients specified in paragraph (a)(1) (ii) and (iii) of this section are used, such words may be combined as for ex ample, ‘‘Seasoned with cider vinegar, cloves, and cinnamon oil’’. (ii) The color type and style of the cherry ingredient as provided in para graph (a)(2) of this section and the name of the packing medium specified 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. 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 para graphs (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 con centrate(s), the words ‘‘from con centrate(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 con centrate’’, as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned cherries is as follows: (i) In the case of pitted cherries, not more than 1 pit is present in each 20 ounces of canned cherries, as deter mined by the method prescribed in paragraph (b)(2)(i) of this section. (ii) In the case of unpitted cherries, the weight of each cherry in the con tainer is not less than 1⁄10 ounce. (iii) In the case of unpitted cherries, the weight of the largest cherry in the container is not more than twice the weight of the smallest cherry therein. (iv) In the case of unpitted cherries, the total weight of pits is not more than 12 percent of the weight of drained cherries, as determined by the method prescribed in paragraph (b)(2)(ii) of this section. (v) Not more than 15 percent by count of the cherries in the container are blemished with scab, hail injury, discoloration, scar tissue or other ab normality. A cherry showing skin dis coloration (other than scald) having an aggregate area exceeding that of a cir cle 9⁄32 inch in diameter is considered to be blemished. A cherry showing discol oration of any area but extending into 590 21 CFR Ch. I (4–1–24 Edition) § 145.125 the fruit tissue is also considered to be blemished. (2)(i) Pitted canned cherries shall be tested by the following method to de termine whether or not they comply with the requirements of paragraph (b)(1)(i) of this section: Take at random such number of containers as to have a total quantity of contents of at least 24 pounds. Open the containers and weigh the contents. Count the pits and pieces of pit shell in such total quantity. Count a piece of pit shell equal to or smaller than one-half pit shell as one half pit, and a piece of pit shell larger than one-half pit shell as one pit; but when two or more pieces of pit shell are within or attached to a single cher ry, count such pieces as one-half pit if their combined size is equivalent to that of one-half pit shell or less, and as one pit if their combined size is equiva lent to that of more than one-half pit shell. From the total number of pits so counted and the combined weight of the contents of all the containers, cal culate the number of pits present in each 20 ounces of canned cherries. (ii) Unpitted canned cherries shall be tested by the following method to de termine whether or not they comply with the requirements of paragraph (b)(1)(iv) of this section: Tilt the opened container so as to distribute the contents over the meshes of a cir cular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of the contents of the container is less than 3 pounds, or 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is No. 8 woven-wire cloth that complies with the specifications for such cloth set forth in the ‘‘Official Methods of Anal ysis of the Association of Official Ana lytical Chemists,’’ 13th Ed. (1980), Table 1, ‘‘Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),’’ under the heading ‘‘Defini tions of Terms and Explanatory Notes,’’ which is incorporated by ref erence. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD, 20877–2504, or may be examined at the National Archives and Records Ad ministration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federal register/ code of federal regulations/ ibr locations.html. Without shifting the cherries, so incline the sieve as to fa cilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained cherries. The weight so found, less the weight of the sieve, shall be considered to be the weight of drained cherries. Pit the cherries and wash the pits free from adhering flesh. Drain and weigh the pits by the meth od prescribed above. Divide the weight of pits so found by the weight of drained cherries, and multiply by 100. (3) If the quality of canned cherries falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man ner and form therein specified; but in lieu of such general statement of sub standard 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 cherries fail to meet, as follows: (i) ‘‘Partially pitted’’; (ii) ‘‘Small’’; (iii) ‘‘Mixed sizes’’; (iv) ‘‘Thin-fleshed’’; (v) ‘‘Blemished’’. Such alternative statement shall im mediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name ‘‘Cherries’’ and any words and state ments required or authorized to appear with such name by § 145.125(a)(2). (c) Fill of container. (1) The standard of fill of container for canned cherries is the maximum quantity of the op tional cherry ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing such ingredient. (2) If canned cherries 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 591 Food and Drug Administration, HHS § 145.130 § 130.14(b) of this chapter, in the man ner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] § 145.126 Artificially sweetened canned cherries. (a) Artificially sweetened canned cherries is the food which conforms to the definition and standard of identity prescribed for canned cherries by § 145.125(a), except that in lieu of a packing medium specified in § 145.125(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a com bination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible or ganic salt or salts and any edible or ganic acid or acids as a flavor-enhanc ing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.125(a) for canned cherries having the same optional cher ry ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned cherries by § 145.125(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the com mon or usual name of each such ingre dient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] § 145.130 Canned figs. (a) Ingredients. Canned figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section, to which lemon juice, concentrated lemon juice or or ganic acid(s) is added, when necessary to reduce the pH of the finished prod uct to pH 4.9 or below. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients: (1) Natural and artificial flavoring. (2) Spice. (3) Vinegar. (4) Unpeeled segments of citrus fruits. (5) Salt. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (b) Varietal types. The optional fig in gredients referred to in paragraph (a) of this section are prepared from ma ture figs of the light or dark varieties. Figs (or whole figs), split figs (or bro ken figs), or any combination thereof are optional fig ingredients. A ‘‘whole fig’’ is one which is whole, but may be slightly cracked, provided it retains its natural conformation without exposing the interior. A ‘‘split’’ or ‘‘broken’’ fig is one that is open to such an extent that the seed cavity is exposed. The shape of the fruit may be distorted, and the fruit may or may not be broken apart into entirely separate pieces. (c) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are: (i) Water. (ii) Fruit juice(s) and water. (iii) 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 § 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 § 145.3. (2) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (i) When the density of the solution is 11 percent or more but less than 16 592 21 CFR Ch. I (4–1–24 Edition) § 145.131 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’; or ‘‘extra light syrup’’; ‘‘slightly sweet ened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (ii) When the density of the solution is 16 percent or more but less than 21 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweetened fruit juice(s)’’, as the case may be. (iii) When the density of the solution is 21 percent or more but less than 26 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (iv) When the density of the solution is 26 percent or more but not more than 35 percent, the medium shall be des ignated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweetened fruit juice(s)’’, as the case may be. (d) Labeling requirements. (1) The name of the food is ‘‘figs’’. The words ‘‘broken’’ or ‘‘split’’ shall be a part of the name when the optional fig ingre dient is a broken or split fig. The name of the food shall also include a declara tion of any flavoring that characterizes the product as specified in § 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, ‘‘Sea soned with vinegar’’ or ‘‘Seasoned with unpeeled segments of citrus fruits’’. When two or more of the optional in gredients specified in paragraphs (a) (2) through (5), inclusive, of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled segments of citrus fruits.’’ (2) The name of the packing medium as used in paragraph (c)(1) of this sec tion, preceded by ‘‘In’’ or ‘‘Packed in’’, as provided in paragraph (c) of this sec tion, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other char acteristic to the finished food other than sweetness, as for example, a mix ture of brown sugar and honey, the statement ‘‘ 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, shall be included as part of the name or in close proximity to the name of the food. When the liquid portion of the packing media provided for in para graphs (c) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as: (i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word ‘‘fruit’’; (ii) 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 (d)(3) of this section; and (iii) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from con centrate(s), the words ‘‘from con centrate(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 (d)(3) of this section. (3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (d)(2)(ii) of this section, such names and the words ‘‘from contrate’’, as specified in paragraph (d)(2)(iii) of this section, shall appear in an ingre dient statement pursuant to the re quirements of § 101.3(d) of this chapter. (4) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] § 145.131 Artificially sweetened canned figs. (a) Artificially sweetened canned figs is the food which conforms to the defi nition and standard of identity pre scribed for canned figs by § 145.130, ex cept that in lieu of a packing medium 593 Food and Drug Administration, HHS § 145.134 specified in § 145.130(c), the packing me dium used is water artificially sweet ened with saccharin, sodium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edi ble organic acid or acids as a flavor-en hancing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.130 for canned figs having the same optional fig ingre dient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned figs by § 145.130. If the packing medium is thickened with pectin, the label shall bear the state ment ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.134 Canned preserved figs. (a) Canned preserved figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and the packing medium specified in paragraph (c) of this sec tion, to which citric acid or lemon juice or concentrated lemon juice is added, if necessary, in such quantity as to reduce the pH of the finished prod uct to 4.9 or below. The figs are precooked in the packing medium, sealed in a container, and so processed by heat, either before or after sealing, as to prevent spoilage. (b) The optional fig ingredients re ferred to in paragraph (a) of this sec tion are whole mature figs of the light or dark varieties that may be either peeled or unpeeled. (c)(1) The packing medium referred to in paragraph (a) of this section is prepared from water and one of the fol lowing optional sweetening ingredi ents: (i) Sugar. (ii) Invert sugar sirup. (iii) Any mixture of optional sweet ening ingredients designated in para graphs (c)(1) (i) and (ii) of this section. (iv) Any of the optional sweetening ingredients designated in paragraphs (c)(1) (i), (ii), and (iii) of this section with dextrose: Provided, That the weight of the solids of dextrose does not exceed one-third of the total weight of the solids of the combined sweetening ingredients. (v) Any of the optional sweetening ingredients designated in paragraphs (c)(1) (i), (ii), and (iii) of this section with corn sirup or with dried corn sirup or with glucose sirup or with dried glu cose sirup, or with any two or more of these: Provided, That the weight of the solids of corn sirup, dried corn sirup, glucose sirup, dried glucose sirup or the sum of the weights of the solids of corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup, in case two or more of these are used, does not exceed one-fourth of the total weight of the solids of the combined sweetening ingredients. (vi) Any mixture of the optional in gredients designated in paragraphs (c)(1) (iv) and (v) of this section. (2) The density of the packing me dium described in paragraph (c)(1) of this section, as measured on the Brix hydrometer 15 days or more after the figs are canned, is not less than 50° and not more than 55°. (d)(1) The name of the food is ‘‘Pre served Figs—Precooked in Sirup’’. For the purpose of label declaration, the words ‘‘Precooked in Sirup’’ may ap pear immediately below the words ‘‘Preserved Figs’’, but there shall be no intervening written, printed, or graph ic matter, and the letters used for the words ‘‘Precooked in Sirup’’ shall be of the same type style and not less than one-half the height of the letters in the words ‘‘Preserved Figs’’. (2) The label shall indicate which op tional fig ingredient specified in para graph (b) of this section is used. (e) Wherever the name of the food ap pears on the label so conspicuously as to be easily seen under customary con ditions of purchase, the words herein specified, showing the optional fig in gredient used, shall immediately and conspicuously precede or follow such name without intervening written, 594 21 CFR Ch. I (4–1–24 Edition) § 145.135 printed, or graphic matter, except that the varietal name of the figs may so in tervene. (f) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.135 Canned fruit cocktail. (a) Identity—(1) Ingredients. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, fro zen, or previously canned fruit ingredi ents of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the op tional packing media specified in para graph (a)(3) of this section. Such food may also contain one, or any combina tion 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) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a con tainer and before or after sealing is so processed by heat as to prevent spoil age. (2) Varietal types and styles. The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows: (i) Peaches. Any firm yellow variety of the species Prunus persica L., exclud ing nectarine varieties, which are pit ted, peeled, and diced, not less than 30 percent and not more than 50 percent. (ii) Pears. Any variety, of the species Pyrus communis L. or Pyrus sinensis L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent. (iii) Pineapples. Any variety, of the species Ananas comosus L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent. (iv) Grapes. Any seedless variety, of the species Vitis vinifera L., or Vitis labrusca L., not less than 6 percent and not more than 20 percent. (v) Cherries. Approximate halves or whole pitted cherries of the species Prunus cerasus L., not less than 2 per cent and not more than 6 percent, of the following types: (a) Cherries of any light, sweet vari ety; (b) Cherries artificially colored red; or (c) Cherries artificially colored red and flavored, natural or artificial. Provided, That each 127.5 grams (41⁄2 ounces avoirdupois) of the finished canned fruit cocktail and each fraction thereof greater than 56.7 grams (2 ounces avoirdupois) contain not less than 2 sectors or 3 dice of pineapple and not less than 1 approximate half of the optional cherry ingredient. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 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 § 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 § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated 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 14 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweet ened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. 595 Food and Drug Administration, HHS § 145.135 (b) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be des ignated 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 18 percent or more but less than 22 percent, the medium shall be des ignated 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 22 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (4) Labeling requirements. (i) The name of the food is ‘‘fruit cocktail’’, ‘‘cock tail fruits’’, or ‘‘fruits for cocktail’’. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declara tion 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 lemon juice’’. When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, cinnamon oil and lemon juice’’. (ii) The name of the packing medium as used in paragraphs (a)(3) (i) and (ii) of this section, preceded by ‘‘In’’ or ‘‘Packed in’’ shall be included as part of the name or in close proximity to the name of the food. When the pack ing medium is prepared with a sweet ener(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 accom panied by the name of such sweet ener(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 por tion 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 pack ing 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 con centrate(s), the words ‘‘from con centrate(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 con centrate’’, as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned fruit cocktail is as fol lows: (i) Not more than 20 percent by weight of the units in the container of peach or pear, or of pineapple if the units thereof are diced, are more than 3⁄4 inch in greatest edge dimension, or pass through the meshes of a sieve des ignated as 5⁄16 inch that complies with the specifications for such cloth set forth in the ‘‘Official Methods of Anal ysis of the Association of Official Ana lytical Chemists,’’ 13th Ed. (1980), Table 1, ‘‘Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),’’ under the heading ‘‘Defini tions of Terms and Explanatory 596 21 CFR Ch. I (4–1–24 Edition) § 145.135 Notes,’’ which is incorporated by ref erence. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federal register/ code of federal regulations/ ibr locations.html. If the units of pine apple are in the form of sectors, not more than 20 percent of such sectors in the container fail to conform to the following dimensions: The length of the outside arc is not more than 3⁄4 inch but is more than 3⁄8 inch; the thickness is not more than 1⁄2 inch but is more than 5⁄16 inch; the length (measured along the radius from the inside arc to the outside arc) is not more than 11⁄4 inches but is more than 3⁄4 inch. (ii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than 1 grape in a container containing less than 10 grapes, are cracked to the ex tent of being severed into two parts or are crushed to the extent that their normal shape is destroyed. (iii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than a grape in a container containing less than 10 grapes, have the cap stem at tached. (iv) There is present in the finished canned fruit cocktail not more than 1 square inch of pear peel per each 1 pound of drained weight of units of pear plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of the units of pear bears to the drained weight of the entire contents of the can. Such drained weights shall be de termined by the method prescribed in paragraph (c) of this section. (v) There is present in the finished canned fruit cocktail not more than 1 square inch of peach peel per each 1 pound of drained weight of units of peach plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of units of peach bears to the drained weight of the entire contents of the can. Such drained weights shall be de termined by the method prescribed in paragraph (c) of this section. (vi) Not more than 15 percent of the units of cherry ingredient, and not more than 20 percent of the units of peach, pear, or grape, in the container are blemished with scab, hail injury, scar tissue or other abnormality. (vii) If the cherry ingredient is artifi cially colored, the color of not more than 15 percent of the units thereof in a container containing more than six units and of not more than one unit in a container containing six units or less, is other than evenly distributed in the unit or other than uniform with the color of the other units of the cher ry ingredient. (2) If the quality of canned fruit cocktail falls below the standard pre scribed in paragraph (b)(1) of this sec tion, the label shall bear the general statement of substandard quality spec ified in § 130.14(a) of this chapter, in the manner and form therein specified. (c) Fill of container. (1) The standard of fill of container for canned fruit cocktail is a fill such that the total weight of drained fruit is not less than 65 percent of the water capacity of the container, as determined by the gen eral method for water capacity of con tainers prescribed in § 130.12(a) of this chapter. Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the con tainer is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such cloth set forth under ‘‘2.38 mm (No. 8)’’ in Table 1, ‘‘Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),’’ prescribed in paragraph (b)(1)(i) of this section, which is incorporated by ref erence. The availability of this incor poration by reference is given in para graph (b)(1)(i) of this section. Without shifting the material on the sieve so in cline the sieve as to facilitate drain age. Two minutes from the time drain age begins, weigh the sieve and drained fruit. The weight so found, less the 597 Food and Drug Administration, HHS § 145.140 weight of the sieve, shall be considered to be the total weight of drained fruit. (2) If canned fruit cocktail falls below the standard of fill of container pre scribed in paragraph (c)(1) of this sec tion, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] § 145.136 Artificially sweetened canned fruit cocktail. (a) Artificially sweetened canned fruit cocktail is the food which con forms to the definition and standard of identity prescribed for canned fruit cocktail by § 145.135(a), except that in lieu of a packing medium specified in § 145.135(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a com bination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible or ganic salt or salts and any edible or ganic acid or acids as a flavor-enhanc ing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened fruit cock tail’’. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned fruit cocktail by § 145.135(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the com mon or usual name of each such ingre dient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.140 Canned seedless grapes. (a) Ingredients. Canned seedless grapes is the food prepared from one of the fresh or previously canned optional grape ingredients specified in para graph (b) of this section which may be packed in one of the optional packing media specified in paragraph (c) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (b) Varietal types and styles. The op tional grape ingredients referred to in paragraph (a) of this section are pre pared from stemmed grapes of the light or dark seedless varieties or from unstemmed clusters of such grapes. For the purposes of paragraph (d) of this section, the names of such optional grape ingredients are ‘‘light seedless grapes’’ or ‘‘dark seedless grapes’’, as the case may be, preceded by the words ‘‘unstemmed clusters’’ where applica ble. (c) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are: (i) Water. (ii) Fruit juice(s) and water. (iii) 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 § 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 § 145.3. (2) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (i) When the density of the solution is less than 14 percent, the medium shall be designated as ‘‘slightly sweet ened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweetened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. 598 21 CFR Ch. I (4–1–24 Edition) § 145.145 (ii) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweetened fruit juice(s)’’, as the case may be. (iii) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (iv) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (d) Labeling requirements. (1) The name of the food is ‘‘seedless grapes.’’ The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declara tion 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, or ‘‘Seasoned with lemon juice’’. When two or more of the optional in gredients specified in paragraphs (a) (2) and (3) of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, and cinnamon oil’’. (2) The color type and style of the grape ingredient as provided in para graph (b) of this section and the name of the packing medium specified in paragraphs (c) (1) and (2) of this sec tion, preceded by ‘‘In’’ or ‘‘Packed in’’ or the words ‘‘solid pack’’, where appli cable, shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other char acteristic to the finished food in addi tion 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 para graphs (c) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the packing me dium as: (i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word ‘‘fruit’’; (ii) 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 (d)(3) of this section; and (iii) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from con centrate(s), the words ‘‘from con centrate(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 (d)(3) of this section. (3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (d)(2)(ii) of this section, such names and the words ‘‘from con centrate’’, as specified in paragraph (d)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (4) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.145 Canned grapefruit. (a) Identity—(1) Product identification. Canned grapefruit is the food prepared from one of the optional grapefruit in gredients specified in paragraph (a)(2) of this section and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one or more of the fol lowing safe and suitable optional ingre dients: (i) Spices. (ii) Natural and artificial flavoring. (iii) Lemon juice. 599 Food and Drug Administration, HHS § 145.145 (iv) Citric acid. (v) Calcium chloride or calcium lac tate or a mixture of the two calcium salts in a quantity reasonably nec essary to firm the grapefruit sections, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.035 per cent by weight of the finished food. Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Optional grapefruit ingredient. The optional grapefruit ingredients referred to in paragraph (a)(1) of this section are prepared from sound, mature grape fruit (Citrus paradisi Macfadyen) of the color types white—produced from white-fleshed grapefruit, and pink— produced from pink or red-fleshed grapefruit and are in the following forms of units: Whole sections or bro ken sections. Each such form of units or a mixture of such forms of units pre pared from a single varietal group (color type) is an optional grapefruit ingredient. The core, seeds, and major portions of membrane of such ingre dient are removed. For the purpose of this section, a grapefruit section is considered whole when the unit is in tact or an intact portion of such unit is not less than 75 percent of its apparent original size and is not excessively trimmed. (i) For the purpose of paragraph (a)(4) of this section, the name of the op tional grapefruit ingredient is: (a) ‘‘Section’’ or ‘‘segments’’, if 50 percent or more of the drained weight of the food consists of whole sections. (b) ‘‘Broken sections’’ or ‘‘broken segments’’, if less than 50 percent of the drained weight of the food consists of whole sections. (ii) The drained weight is determined by the method prescribed in the stand ard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section are: (a) Water. (b) Grapefruit juice and water. (c) Grapefruit juice. (d) Slightly sweetened sirup or slightly sweetened water. (e) Light sirup. (f) Heavy sirup. (g) Slightly sweetened grapefruit juice and water. (h) Lightly sweetened grapefruit juice and water. (i) Heavily sweetened grapefruit juice and water. (j) Slightly sweetened grapefruit juice. (k) Lightly sweetened grapefruit juice. (l) Heavily sweetened grapefruit juice. As used in paragraph (a)(3)(i) of this section, the optional packing medium ‘‘water’’ means, in addition to water, any mixture of water and grapefruit juice in which there is less than 50 per cent grapefruit juice; the optional packing medium ‘‘grapefruit juice and water’’ means the liquid packing me dium in which juice of mature grape fruit and water are combined as a liq uid packing medium with not less than 50 percent grapefruit juice and the term ‘‘grapefruit juice’’ means single strength expressed juice of sound, ma ture fruit. It may be fresh, canned, or made from concentrate. However, if it is made from concentrate, the juice shall be reconstituted with water to not less than the soluble solids the grapefruit juice had before concentra tion. (ii) Each of the packing media in paragraph (a)(3)(i) (d) to (l) of this sec tion is prepared with a liquid ingre dient and one or more safe and suitable nutritive carbohydrate sweeteners. Water is the liquid ingredient from which packing media in paragraph (a)(3)(i) (d) to (f) of this section are pre pared. Grapefruit juice and water are the liquid ingredients from which the packing media in paragraph (a)(3)(i) (g) to (i) of this section are prepared. Grapefruit juice is the liquid ingre dient from which the packing media in paragraph (a)(3)(i) (j) to (l) of this sec tion are prepared. If one or more liquid nutritive carbohydrate sweeteners and grapefruit juice are combined as a liq uid packing medium with not less than 50 percent grapefruit juice, the packing medium is as set forth in paragraph (a)(3)(i) (g) to (i) of this section. (iii) The respective densities of pack ing media in paragraph (a)(3)(i) (d) to (i) of this section as measured on the 600 21 CFR Ch. I (4–1–24 Edition) § 145.145 refractometer, expressed as percent by weight sucrose (degrees Brix) with cor rection for temperature to the equiva lent at 20 °C (68 °F), 15 days or more after the grapefruit are canned or the blended homogenized slurry of the comminuted entire contents of the con tainer if canned for less than 15 days, according to the ‘‘Official Methods of Analysis of the Association of Official Analytical Chemists’’ (AOAC), 13th Ed. (1980), section 31.011 under ‘‘Solids By Means of Refractometer—Official Final Action,’’ and Reference Tables, section 52.012 (Refractive indices (n) of sucrose solutions at 20°) and section 52.015 (Re fractive indices of invert sugar solu tions), which is incorporated by ref erence (copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Admin istration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federal register/ code of federal regulations/ ibr locations.html), but without correc tion for invert sugar or other sub stances, are as follows: (a) Packing media in paragraph (a)(3)(i) (d), (g), and (j) of this section: Twelve percent or more but less than 16 percent. (b) Packing media in paragraph (a)(3)(i) (e), (h), and (k) of this section: Sixteen percent or more but less than 18 percent. (c) Packing media in paragraph (a)(3)(i) (f), (i), and (l) of this section: Eighteen percent or more. A lot shall be deemed to be in compliance for packing medium density based on the average value for all the samples ana lyzed according to paragraph (b)(2) of this section but no container may have a value lower than that of the next lower category or 2 percent by weight sucrose (degrees Brix) lower if no lower category exists. (4) Labeling requirements. (i) The name of the food is ‘‘grapefruit’’ or ‘‘pink grapefruit’’, as appropriate for the color type of the grapefruit used. The name of the food shall also include a declaration of any flavoring that char acterizes the product as specified in § 101.22 of this chapter and a declara tion of any spice or seasoning that characterizes the product; for example, ‘‘with added spice’’. Whenever the word ‘‘sirup’’ is used, it may be alternatively spelled ‘‘syrup’’. When two or more of the optional ingredients specified in paragraphs (a)(1) (i), (ii), and (iii) of this section are used, such words may be combined; for example, ‘‘with added cloves and cinnamon oil’’. (ii) The form and style of the grape fruit ingredient as provided for in para graph (a)(2) of this section and the name of the packing medium as used in paragraph (a)(3) of this section pre ceded by ‘‘In’’ or ‘‘Packed in’’ shall be included as part of the name. When the packing medium is prepared from con centrated grapefruit juice, the words ‘‘from concentrate’’ shall follow the words ‘‘grapefruit juice’’ in the name of the packing medium. (iii) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned grapefruit is as follows: (i) The food is free from extraneous material such as leaves, portions of leaves, and pieces of peel. (ii) The finished food contains per 500 grams (17.6 ounces) not more than: (a) An aggregate area of 20 square centimeters (3.1 square inches) of tough membrane or albedo on the units. (b) Four developed seeds. A seed is considered a developed seed when it measures more than 9.0 millimeters (0.35 inches) in any dimension. (iii) Not more than 15 percent by weight of the drained grapefruit may be blemished units. A blemished unit is a grapefruit section or any portion thereof which is damaged by lye peel ing, by discoloration, or by other visi ble injury. The drained weight is deter mined by the method prescribed in the standard of fill of container for canned grapefruit set forth in paragraph (c)(2) of this section. (2) Sampling and acceptance procedure. A lot is to be considered acceptable when the number of ‘‘defectives’’ does not exceed the acceptance number in the sampling plans given in paragraph (b)(2)(ii) of this section. 601 Food and Drug Administration, HHS § 145.145 (i) Definitions of terms to be used in the sampling plans in paragraph (b)(2)(ii) of this section are as follows: (a) Lot. A collection of primary con tainers or units of the same size, type and style manufactured or packed under similar conditions and handled as a single unit of trade. (b) Lot size. The number of primary containers or units in the lot. (c) Sample size (n). The total number of sample units drawn for examination from a lot. (d) Sample unit. A container, the en tire contents of a container, a portion of the contents of a container, or a composite mixture of product from small containers that is sufficient for the examination or testing as a single unit. (e) Defective. Any sample unit shall be regarded as defective when any of the defects or conditions specified in the quality standard (paragraph (b)(1) of this section) and paragraph (c)(3)(i) of this section for minimum fill of con tainer are present in excess of the stat ed tolerances. (f) Accepted number (c). The maximum number of defective sample units per mitted in the sample in order to con sider the lot as meeting the specified requirements. (g) Acceptable quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be ac cepted approximately 95 percent of the time. (ii) Sampling plans and acceptance procedure: Lot size (primary containers) Size of container n 1 c 2 NET WEIGHT EQUAL TO OR LESS THAN 1 KG (2.2 LB) 4,800 or less ...................................... 13 2 4,801–24,000 ..................................... 21 3 24,001–48,000 ................................... 29 4 48,001–84,000 ................................... 48 6 84,001–144,000 ................................. 84 9 144,001–240,000 ............................... 126 13 Over 240,000 ..................................... 200 19 NET WEIGHT GREATER THAN 1 KG (2.2 LB) BUT NOT MORE THAN 4.5 KG (10 LB) 2,400 or less ...................................... 13 2 2,401–15,000 ..................................... 21 3 15,001–24,000 ................................... 29 4 24,001–42,000 ................................... 48 6 42,001–72,000 ................................... 84 9 72,001–120,000 ................................. 126 13 Over 120,000 ..................................... 200 19 Lot size (primary containers) Size of container n 1 c 2 NET WEIGHT GREATER THAN 4.5 KG (10 LB) 600 or less ......................................... 13 2 601–2,000 .......................................... 21 3 2,001–7,200 ....................................... 29 4 7,201–15,000 ..................................... 48 6 15,001–24,000 ................................... 84 9 24,001–42,000 ................................... 126 13 Over 42,000 ....................................... 200 19 1 n = number of primary containers in sample 2 c = acceptance number (3) If the quality of canned grapefruit falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man ner and form therein specified; how ever, if the quality of the canned grape fruit falls below standard with respect to only one of the factors of quality specified by paragraph (b)(1) (i), (ii), or (iii) of this section, there may be sub stituted for the second line of such gen eral statement of substandard quality, ‘‘Good Food—Not High Grade’’, a new line as specified after the cor responding designation of paragraph (b)(1) of this section which the canned grapefruit fail to meet: (i) ‘‘Contains extraneous material’’. (ii)(a) ‘‘Excessive tough membrane’’. (b) ‘‘Excessive seeds’’. (iii) ‘‘Excessive blemished units’’. (c) Fill of container. (1) The standard of fill of container for canned grape fruit is: (i) The fill of grapefruit and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container. (ii) The drained weight of grapefruit ingredient is not less than 50 percent of the water capacity of the container, as determined by the method prescribed in paragraph (c)(2) of this section and the general method for water capacity of containers prescribed in § 130.12(a) of this chapter. (2) Drained weight is determined by the following method: Tilt the opened container so as to distribute the con tents evenly over the meshes of a cir cular sieve which has previously been weighed. The diameter of the sieve is 602 21 CFR Ch. I (4–1–24 Edition) § 145.170 20.3 centimeters (8 inches) if the quan tity of contents of the container is less than 1.4 kilograms (3 pounds) and 30.5 centimeters (12 inches) if such quantity is 1.4 kilograms (3 pounds) or more. The bottom of the sieve is woven-wire cloth that complies with the specifica tions for the No. 8 sieve set forth in the ‘‘Definitions of Terms and Explanatory Notes’’ of the AOAC, 13th Ed. (1980), Table 1, which is incorporated by ref erence. The availability of this incor poration by reference is given in para graph (a)(3)(iii) of this section. Without shifting the material on the sieve, in cline the sieve at an angle of 17° to 20° to facilitate drainage. Two minutes after the drainage begins, weigh the sieve and drained grapefruit. The weight so found, less the weight of the sieve, shall be considered to be the weight of the drained grapefruit. (3)(i) A container that falls below the requirement for minimum fill pre scribed in paragraph (c)(1)(i) of this section shall be considered a ‘‘defec tive’’. The food will be deemed to fall below the standard of fill when the number of defectives exceeds the ac ceptance number (c) in the sampling plans prescribed in paragraph (b)(2) of this section. (ii) Canned grapefruit will be deemed to fall below the standard of fill when the average drained weight of all con tainers analyzed when sampled accord ing to the sampling plans prescribed in paragraph (b)(2) of this section is less than that prescribed in paragraph (c)(1)(ii) of this section. (4) If canned grapefruit falls below the standard of fill of container pre scribed in paragraph (c)(1) of this sec tion, the label shall bear the statement of substandard fill specified in § 130.14(b) of this chapter, in the man ner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] § 145.170 Canned peaches. (a) Identity—(1) Ingredients. Canned peaches is the food prepared from one of the fresh, frozen, or previously canned optional peach ingredients Prunus persica L., of commercial can ning varieties, but excluding nectarine varieties, specified in paragraph (a)(2) of this section, which may be packed as a 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) Peach pits, except in the cases of peeled whole peaches, in a quantity not more than 1 peach pit to each 227 grams (8 ounces) of finished canned peaches. (v) Peach kernels, except in the cases of peeled whole peaches and except when the optional ingredient in para graph (a)(1)(iv) of this section is used. (vi) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a con tainer and before or after sealing is so processed by heat as to prevent spoil age. (2) Varietal types and styles. The op tional peach ingredients referred to in paragraph (a)(1) of this section are pre pared from mature peaches of the fol lowing optional varietal and color types and styles of peach ingredients; namely: (i) The optional varietal types. (a) Freestone is the distinct varietal type where the pit separates readily from the flesh. (b) Clingstone is the distinct varietal type where the pit adheres to the flesh. (ii) The optional color types—(a) Yel low—the varietal types in which the predominant color ranges from pale yellow to rich red orange. (b) White—the varietal types in which the predominant color ranges from white to yellow-white. (c) Red—the varietal types in which the predominant color ranges from pale yellow to orange red and with varie gated red coloring other than that as sociated with the pit cavity. (d) Green—varietal types in which the flesh has a green tint even when ma ture. (iii) The optional styles of the peach in gredients—(a) Whole—consisting of whole peeled unpitted peaches. 603 Food and Drug Administration, HHS § 145.170 (b) Halves—consisting of peeled pitted peaches cut into two approximately equal parts. (c) Halves and pieces—consisting of a mixture in which the peeled pitted peach halves are more than 50 percent by weight. (d) Quarters—consisting of peeled pit ted peaches cut into four approxi mately equal parts. (e) Slices—consisting of peeled pitted peaches cut into wedge-shaped sectors. (f) Dice—consisting of peeled pitted peaches cut into cube-like parts. (g) Chunky—consisting of peeled pit ted peaches cut into parts 13 millime ters (0.5 inch) or greater in the small est dimension and 44 millimeters (1.75 inches) or less in the largest dimen sion. (h) Pieces or irregular pieces—con sisting of peeled pitted peaches cut into parts of irregular shapes and sizes. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 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 § 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 § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium, expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m), shall be des ignated 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 14 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweet ened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (b) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be des ignated 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 18 percent or more but less than 22 percent, the medium shall be des ignated 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 22 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’ as the case may be. (4) Labeling requirements. (i) The name of the food is ‘‘peaches’’. The optional varietal type as set forth in paragraph (a)(2)(i) of this section shall be a part of the name. The name of the food shall also include a declaration of any fla voring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or sea soning 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 peach kernels’’. When two or more of the optional in gredients specified in paragraphs (a)(1) (ii) through (v) of this section are used, such words may be combined as for ex ample, ‘‘Seasoned with cider vinegar, cloves, cinnamon oil and peach ker nels’’. (ii) The color type and style of the peach ingredient as provided for in paragraphs (a)(2) (ii) and (iii) of this section and the name of the packing medium specified 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 ‘‘Halves’’ may be al ternately designated as ‘‘Halved’’, ‘‘Halves and pieces’’ as ‘‘Halved and pieces’’, ‘‘Quarters’’ as ‘‘Quartered’’, ‘‘Slices’’ as ‘‘Sliced’’, and ‘‘Dice’’ as ‘‘Diced’’. Pieces or irregular pieces 604 21 CFR Ch. I (4–1–24 Edition) § 145.170 shall be designated ‘‘Pieces’’, ‘‘Irreg ular pieces’’, or ‘‘Mixed pieces of irreg ular sizes and shapes’’. ‘‘Chunky’’ may be designated as ‘‘Chunks’’. The terms ‘‘Cling’’ and ‘‘Free’’ may be used as op tional designations for ‘‘Clingstone’’ and ‘‘Freestone’’, respectively. When the packing medium is prepared with a sweetener(s) which imparts a taste, fla vor, or other characteristic to the fin ished 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 juices(s), such juice(s) shall be des ignated in the name of the packing me dium 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 con centrate(s), the words ‘‘from con centrate(s)’’ shall follow the word ‘‘juices(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 con centrate’’, as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned peaches is as follows: (i) Maturity. All units tested in ac cordance with the method prescribed in paragraph (b)(2) of this section are pierced by weight of not more than 300 grams (10.6 ounces). (ii) Minimum size. In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), re spectively. (iii) Uniformity of size—(a) Whole, halves, and quarters. In the case of whole, halves, and quarters styles, the diameter (width) of the largest unit is not more than 1.5 centimeters (0.6 inch) greater than the diameter (width) of the smallest unit. In containers with more than 20 units, 2 units may be dis regarded in making the determination. Where a unit has broken in the con tainer, the combined broken pieces are to be reassembled to approximate a single unit of the appropriate style. (b) Chunky. In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.5 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge. (iv) Peel. Not more than 15 square centimeters aggregate area of peel per 1,000 grams (1.05 square inches per 16 ounces) of net weight. Include any peel adhering to the peach or loose in the container. (v) Blemished units. Not more than 20 percent by count of the units in the container are blemished, e.g., with scab, hail injury, discoloration, or other abnormalities. Blemished units are units which contain surface discol orations that definitely contrast with the overall color and may penetrate into the flesh. (vi) Trimmed units. In the case of whole, halves, quarters, and slices styles, all units are untrimmed or are so trimmed as to preserve normal shape of the units. (vii) Crushed or broken units. In the case of whole, halves, halves and pieces, quarters, slices, dice and chunky styles, not more than 5 percent 605 Food and Drug Administration, HHS § 145.170 by count of the units in containers of 20 or more units and not more than 1 unit in containers of fewer than 20 units are crushed or broken. A unit that has lost its normal shape because of ripeness and bears no mark of crush ing shall not be considered crushed or broken. (viii) Pits and pieces of pit. In the case of all styles, except whole peaches and when whole peach pits or peach kernels are used as seasoning ingredients, there is not more than one loose pit or one loose large hard piece of pit (10 millimeters (3⁄8 inch) or larger) or one unit of peach (e.g., peach half or peach slice) to which one or more large hard pieces of pit are attached per 5.67 kilo grams (200 ounces) net weight. In addi tion, there is not more than three of any one or any combination of two or more, per 2.83 kilograms (100 ounces) net weight of the following: (a) A unit to which one or more small hard pieces of pit less than 10 millimeters (3⁄8 inch) but not less than 1.6 millimeters (1⁄16 inch) are attached, (b) a unit to which three or more small pieces of pit less than 1.6 millimeters (1⁄16 inch) are at tached, or (c) a loose small hard piece of pit less than 10 millimeters (3⁄8 inch). (2) Canned peaches shall be tested by the following method to determine whether or not they meet the require ments of paragraph (b)(1)(i) of this sec tion: 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 29 millimeters (1.125 inches) inside diame ter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25 millimeters (1 inch) inside measure ments, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 milli meters (0.75 inch). Use the circular re ceptacle for testing units of such size that a test piece can be trimmed there from to fit it. Use the rectangular re ceptacle for testing other units. Test no unit from which a test piece with a rectangular peel surface at least 13 millimeters (0.51 inch) by 25 millime ters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diame ter. To the upper end of the rod is af fixed 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 (3.53 ounces). Set the receptacle so that the surface of test piece is held horizontally. Lower the end of the rod to the approximate center of such sur face, and add weight to the device at a uniform, continuous rate of 12 grams (0.45 ounce) 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 firm ness for testing, test those which are of sufficient size and firmness. (3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel, pits, and pieces of pit based on the av erage of all samples analyzed according to the sampling plans set out in § 145.3(p). (4) If the quality of canned peaches falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality defined in § 130.14(a) of this chapter, in the man ner and form therein specified; how ever, if the quality of the canned peaches falls below standard with re spect to only one of the factors of qual ity specified in paragraph (b)(1) (i) through (viii) of this section, there may be substituted for the second line of such general statement of sub standard quality (‘‘Good Food—Not High Grade’’) a new line, as specified after the corresponding designation of paragraph (b)(1) of this section which the canned peaches fail to meet, as fol lows: (i) ‘‘Not tender’’; (ii) ‘‘Small halves’’ or ‘‘Small quarters’’ as the case may be; (iii) (a) ‘‘Mixed sizes’’; (b) ‘‘Undersized and/or oversized pieces’’, (iv) ‘‘Excess peel’’; (v) ‘‘Blemished’’; 606 21 CFR Ch. I (4–1–24 Edition) § 145.171 (vi) ‘‘Unevenly trimmed’’; (vii) ‘‘Partly crushed or broken’’; (viii) ‘‘Contains pits or pit fragments’’. Such alter native statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name ‘‘peaches’’ and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this sec tion. (c) Fill of container. (1) The standard of fill of container for canned peaches is the maximum quantity of the op tional peach ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient. (2) If canned peaches 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 § 130.14(b) of this chapter, in the man ner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 46 FR 33028, June 26, 1981; 50 FR 34677, Aug. 27, 1985; 51 FR 11434, Apr. 3, 1986; 58 FR 2880, Jan. 6, 1993] § 145.171 Artificially sweetened canned peaches. (a) Artificially sweetened canned peaches is the food which conforms to the definition and standard of identity prescribed for canned peaches by § 145.170(a), except that in lieu of a packing medium specified in § 145.170(a)(3), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a com bination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible or ganic salt or salts and any edible or ganic acid or acids as a flavor-enhanc ing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.170(a) for canned peaches having the same optional peach ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned peaches by § 145.170(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the com mon or usual name of each such ingre dient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.175 Canned pears. (a) Identity—(1) Ingredients. Canned pears is the food prepared from one of the fresh or previously canned optional pear ingredients Pyrus communis or Pyrus sinensis specified in paragraph (a)(2) of this section which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also con tain 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) Artificial colors. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Styles and forms of units. The op tional pear styles and forms of units referred to in paragraph (a)(1) of this section are: (i) Whole—consisting of peeled or unpeeled pears with cores removed or left in. (ii) Halves—consisting of peeled or unpeeled pears with cores removed and cut into two approximately equal parts. (iii) Quarters—consisting of peeled pears with cores removed and cut into four approximately equal parts. (iv) Slices—consisting of peeled pears with cores removed and cut into wedge shaped sectors. (v) Dice—consisting of peeled pears with cores removed and cut into cube like parts. (vi) Pieces or irregular pieces—con sisting of peeled pears with cores re moved and cut into parts of irregular shapes and sizes. (vii) Chunky—consisting of peeled pears with cores removed and cut into parts 13 millimeters (0.51 inch) or 607 Food and Drug Administration, HHS § 145.175 greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are: (a) Water. (b) Fruit juice(s) and water. (c) Fruit juice(s). (d) Clarified juice. 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 § 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 § 145.30. (ii) If the concentration of clarified juice is such that the packing medium forms to the density range for one of the sirups under paragraph (a)(3)(ii) (a), (b), (c), or (d) of this section, the con centrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be. When a sweetener is added as a part of any such liquid packing medium, the den sity range of the resulting packing me dium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (a) When the density of the solution is less than 14 percent, the medium shall be designated as ‘‘slightly sweet ened 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 14 percent or more but less than 18 percent, the medium shall be des ignated 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 18 percent or more but less than 22 percent, the medium shall be des ignated 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 22 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (4) Labeling requirements. (i) The name of the food is ‘‘pears’’. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 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 com mon name of the spice, ‘‘Seasoned with vinegar’’. When two or more of the op tional ingredients specified in para graphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, and cinnamon oil’’. (ii) The style and forms of units of the pear ingredient as provided in para graph (a)(2) of this section and the name of the packing medium specified in paragraph (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 ‘‘Halves’’ may be alternatively designated as ‘‘Halved’’, ‘‘Quarters’’ as ‘‘Quartered’’, ‘‘Slices’’ as ‘‘Sliced’’, and ‘‘Dice’’ as ‘‘Diced’’. ‘‘Pieces’’ or ‘‘Irregular pieces’’ shall be designated as ‘‘Pieces’’, ‘‘Irregular pieces’’, or ‘‘Mixed pieces of irregular sizes and shapes’’. ‘‘Chunky’’ may be designated as ‘‘Chunks’’. The style of the pear ingre dient shall be preceded or followed by ‘‘Unpeeled’’ when the units are whole or halves and are unpeeled. When the packing medium is prepared with a sweetener(s) which imparts a taste, fla vor or other characteristic to the fin ished 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 608 21 CFR Ch. I (4–1–24 Edition) § 145.175 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 des ignated in the name of the packing me dium 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 con centrate(s), the words ‘‘from con centrate(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 con centrate’’, as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned pears is as follows: (i) Maturity. All units tested in ac cordance with the method prescribed in paragraph (b)(2) of this section are pierced by a weight of not more than 300 grams (10.6 ounces). (ii) Minimum size. In the case of halves and quarters styles, the weight of each unit is not less than 17 grams (0.6 ounce) and 8.5 grams (0.3 ounce), re spectively. (iii) Uniformity of size—(a) Whole, halves, and quarters. In the case of whole, halves, and quarters styles, among those units comprising 95 per cent by count of those present in the container that are most uniform in size, the weight of the largest unit is not more than twice the weight of the smallest unit. In containers with fewer than 20 units, 1 unit may be dis regarded in making the determination. Where a unit has broken in the con tainer, reassemble the broken pieces to approximate a single unit of the appro priate style. (b) Chunky. In the case of chunky style, not more than 25 percent of the drained weight of the contents of the container consists of units that will pass through an opening 13 millimeters (0.51 inch) wide or that are more than 44 millimeters (1.75 inches) along the longest cut edge. (iv) Peel (except unpeeled style). Not more than 10 square centimeters (1.6 square inches) of peel adhering to pears or loose in the container per kilogram (35.3 ounces) of net weight. (v) Blemished units. Not more than 20 percent by count of the units in the container are blemished with scab, hail injury, discoloration, or other abnor mality aggregating the area of a circle more than 6.5 millimeters (0.25 inch) in diameter; corky or hard spots on outer surfaces aggregating the area of a cir cle more than 13 millimeters (0.51 inch) in diameter; or dark brown areas ag gregating the area of a circle less than 6.5 millimeters (0.25 inch) in diameter which penetrate into the flesh or affect the appearance of the unit. (vi) Trimmed units. In the case of whole, halves, and quarters styles, all units are untrimmed or are so trimmed as to preserve normal shape of the unit. (vii) Crushed or broken units. In the case of whole, halves, quarter, slices, dice, and chunky styles, not more than 10 percent by count of the units in con tainers of 10 or more units and not more than 1 unit in containers of less than 10 units are crushed or broken. A unit that lost its normal shape because of ripeness and bears no mark of crush ing shall not be considered to be crushed or broken. (viii) Loose core material in all styles except uncored whole style. Not more than two units of loose core material per kilogram (35.3 ounces) of net weight. A unit of such material is de fined as a portion of loose core, with or 609 Food and Drug Administration, HHS § 145.175 without seeds, aggregating approxi mately one-half of a pear core. (ix) Partially cored units in all styles except uncored whole style. Not more than 40 percent by count partially cored units in halves, quarters, slices, and pieces or irregular pieces styles and not more than 5 percent by weight in dice style. A partially cored unit is a unit of pear that contains an at tached portion of the seed cell cavity. (x) Seeds in all styles except whole uncored style. Not more than 8 seeds or the equivalent in pieces of seeds per kilogram (35.3 ounces) of net weight. Seeds included as cored material in paragraph (b)(1) (viii) and (ix) of this section shall not be counted a second time. (2) Canned pears shall be tested by the following method to determine whether 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 sup porting receptacle. If the unit is of dif ferent 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 recep tacle is circular in shape, of 28.6 milli meters (1.12 inches) inside diameter, with vertical sides; or rectangular in shape, 19 millimeters (0.75 inch) by 25.4 millimeters (1 inch) inside measure ments, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 19 milli meters (0.75 inch). Use the circular re ceptacle for testing units of such size that a test piece can be trimmed there from to fit it. Use the rectangular re ceptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 13 millimeters (0.51 inch) by 25.4 millime ters (1 inch) cannot be trimmed. Test the piece by means of a round metal rod 4 millimeters (0.16 inch) in diame ter. To the upper end of the rod is af fixed a device to which weight can be added. The rod is held vertically by the 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 (3.5 ounces). 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 (0.42 ounce) 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 suf ficient size and firmness. (3) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for peel in all styles except unpeeled styles and seeds in all styles except whole uncored style based on the average of all sam ples analyzed according to the sam pling plans set out in § 145.3(p). (4) If the quality of canned pears falls below the standard prescribed in para graph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man ner and form therein specified; how ever, if the quality of the canned pears falls below standard with respect to only one of the factors of quality speci fied in paragraph (b)(1) (i) through (x) of this section, there may be sub stituted for the second line of such gen eral statement of substandard quality (‘‘Good Food—Not High Grade’’) a new line, as specified after the cor responding designation of paragraph (b)(1) of this section which the canned pears fail to meet, as follows: (i) ‘‘Not tender’’; (ii) ‘‘Small halves’’ or ‘‘small quar ters’’, as the case may be; (iii)(a) ‘‘Mixed sizes’’; (b) ‘‘Undersized and/or oversized pieces’’; (iv) ‘‘Excessive peel’’; (v) ‘‘Blemished’’; (vi) ‘‘Unevenly trimmed’’; (vii) ‘‘Partly crushed or broken’’; (viii) ‘‘Excessive core’’; (ix) ‘‘Excessive core’’; (x) ‘‘Excessive seeds’’. Such alternative statement shall im mediately and conspicuously precede or follow, without intervening written, 610 21 CFR Ch. I (4–1–24 Edition) § 145.176 printed, or graphic matter, the name ‘‘pears’’ and any words and statements required or authorized to appear with such name by paragraph (a)(2) of this section. (c) Fill of container. (1) The standard of fill of container for canned pears is the maximum quantity of the optional pear ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient. (2) If canned pears 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 § 130.14(b) of this chapter, in the man ner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 41528, 41530, Sept. 21, 1982; 58 FR 2880, Jan. 6, 1993] § 145.176 Artificially sweetened canned pears. (a) Artificially sweetened canned pears is the food which conforms to the definition and standard of identity pre scribed for canned pears by § 145.175(a) except that in lieu of a packing me dium specified in § 145.175(a)(3), the packing medium used is water artifi cially sweetened with saccharin, so dium saccharin, or a combination of both. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.175(a) for canned pears having the same optional pear in gredient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned pears by § 145.175(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.180 Canned pineapple. (a) Identity—(1) Ingredients. Canned pineapple is the food prepared from mature, fresh or previously canned, pineapple conforming to the character istics of Ananas comosus (L.) Merrill and from which peel and core have been removed. The food consists of one of the optional styles of the pineapple in gredient specified in paragraph (a)(2) of this section and may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, ex cept water is not a suitable packing medium for crushed style. Crushed style additionally may be packed as heavy or solid pack as specified in paragraph (a)(4) of this section. The food may also contain one, or any com bination of two or more, of the fol lowing safe and suitable optional ingre dients: (i) Natural fruit flavors. (ii) Mint flavor. (iii) Spices, spice oils. (iv) Vinegar or organic acids. (v) Dimethylpolysiloxane in an amount not greater than 10 milligrams/ kilogram (10 parts per million) by weight of the finished food as a defoam ing agent. The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Styles of pack. The optional styles of the pineapple ingredients referred to in paragraph (a)(1) of this section are: (i) Slices or whole slices or rings—con sisting of uniformly cut circular slices or rings cut across the axis of the peeled, cored pineapple cylinders. (ii) Half slices—consisting of uni formly cut, approximately semi circular halves of slices. (iii) Quarter slices—consisting of uni formly cut, one-fourth portions of slices. (iv) Broken slices—consisting of arc shaped portions which may not be uni form in size and/or shape. (v) Spears or fingers—consisting of long, slender pieces cut radially and 611 Food and Drug Administration, HHS § 145.180 lengthwise of the cored pineapple cyl inder, predominantly 65 millimeters (2.5 inches) or longer. (vi) Tidbits—consisting of reasonably uniform, wedge-shaped sectors cut from slices or portions thereof, pre dominantly from 8 millimeters (0.31 inch) to 13 millimeters (0.51 inch) thick. (vii) Chunks—consisting of short, thick pieces cut from thick slices and/ or from peeled cored pineapple and pre dominantly more than 13 millimeters (0.51 inch) in both thickness and width, and less than 38 millimeters (1.5 inches) in length and does not include large cubes. (viii) Small cubes or dice—consisting of reasonably uniform, cube-shaped pieces, predominately 14 millimeters (0.55 inch) or less in the longest edge dimensions. (ix) Pieces or irregular pieces—con sisting of irregular shapes and sizes not identifiable as a specific style and does not include chunks. (x) Crushed—consisting of finely cut or finely shredded or grated or diced pieces of pineapple. (xi) Large cubes—consisting of reason ably uniform, cube-shaped pieces, longer than 14 millimeters (0.55 inch) along any edge, but predominately 25 millimeters (1 inch) or less in the long est edge dimensions. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section and defined in § 145.3 are: (a) Water. (b) Pineapple juice and water. (c) Pineapple juice. (d) Clarified pineapple juice. Such packing media may be used as such, or any one of the optional sweet ening ingredients specified in para graph (a)(3)(ii) of this section may be added. (ii) The optional sweetening ingredi ents referred to in paragraph (a)(3)(i) of this section are: (a) Sugar. (b) Invert sugar sirup. (c) Any mixture of optional sweet ening ingredients designated in para graph (a)(3)(ii)(a) and (b) of this sec tion. (d) Any of the optional sweetening ingredients designated in paragraph (a)(3)(ii)(a), (b), and (c) of this section with dextrose, as long as the weight of the solids of dextrose does not exceed one-third of the total weight of the sol ids of the combined sweetening ingredi ents. (e) Any of the optional sweetening in gredients designated in paragraph (a)(3)(ii)(a), (b), and (c) of this section with corn sirup or with dried corn sirup or with glucose sirup or with dried glu cose sirup, or with any two or more of these, as long as the weight of the sol ids of corn sirup, dried corn sirup, glu cose sirup, dried glucose sirup, or the sum of the weights of the solids of corn sirup, dried corn sirup, glucose sirup, and dried glucose sirup, in case two or more of these are used, does not exceed one-fourth of the total weight of the solids of the combined sweetening in gredients. (f) Any mixture of the optional ingre dients designated in paragraph (a)(3)(ii)(d) and (e) of this section. (iii) If the concentration of clarified pineapple juice is such that the pack ing medium conforms to the density range for one of the sirups provided for in paragraph (a)(3)(iv)(b), (c), or (d) of this section, the concentrated clarified juice is considered to be light sirup, heavy sirup, or extra heavy sirup, as the case may be. (iv) When a sweetener is added as a part of any liquid packing medium as provided for in paragraph (a)(3)(i)(a), (b), and (c) of this section, the density range of the resulting packing medium, expressed as percent by weight of su crose (degrees Brix) as determined by the procedure in § 145.3(m), shall be des ignated 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 14 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’ or ‘‘extra light sirup’’; ‘‘slightly sweet ened pineapple juice and water’’; or ‘‘slightly sweetened pineapple juice’’, as the case may be. (b) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened pineapple juice and water’’; or ‘‘lightly sweetened pineapple juice,’’ as the case may be. 612 21 CFR Ch. I (4–1–24 Edition) § 145.180 (c) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened pineapple juice and water’’; or ‘‘heavily sweetened pineapple juice’’, as the case may be. (d) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened pineapple juice and water’’; or ‘‘extra heavily sweetened pineapple juice’’, as the case may be. (v) Determine compliance as speci fied in § 145.3(o). (4) Types of pack. The optional types of pack for crushed style referred to in paragraph (a)(1) of this section are as follows: (i) Heavy pack. Crushed style with or without sweetening ingredients and containing at least 73 percent drained fruit weight, as determined by the pro cedure set forth in § 145.3(n). (ii) Solid pack. Crushed style with or without sweetening ingredients and containing at least 78 percent drained fruit weight, as determined by the pro cedure set forth in § 145.3(n). (5) Labeling requirements. (i) The name of the food is ‘‘pineapple’’. The name of the food shall also include a declara tion of any flavoring that characterizes the product as specified in § 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; or ‘‘Seasoned with vinegar’’ or, in lieu of the word ‘‘vinegar’’, the name of the vinegar used. When two or more of the optional ingredients specified in para graph (a)(1)(i) through (iv) of this sec tion are used, such words may be com bined, as, for example, ‘‘Seasoned with cider vinegar, cloves, and cinnamon oil’’. (ii) The style of the pineapple ingre dient as provided for in paragraph (a)(2) of this section and the name of the packing medium as specified in para graph (a)(3)(i) and (ii) of this section, preceded by ‘‘In’’ or ‘‘Packed in’’ or the words ‘‘Heavy pack’’ or ‘‘Solid pack’’ as specified in paragraph (a)(4) of this section, where applicable, shall be in cluded as part of the name or in close proximity to the name of the food. The word ‘‘slices’’ may be alternatively des ignated ‘‘sliced,’’ ‘‘dice’’ as ‘‘diced,’’ and ‘‘pieces’’ or ‘‘irregular pieces’’ as ‘‘mixed pieces of irregular sizes and shapes.’’ Whenever pineapple juice, as provided for in paragraph (a)(3)(i)(c) of this section, is used, the declaration may be preceded by an appropriate statement such as ‘‘unsweetened’’. (iii) Label declaration. Each of the ingredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned pineapple is as follows: (i) Core material. In the case of all styles, not more than 7 percent of the drained weight of the contents of the container consists of core material as determined by the method prescribed in paragraph (b)(3)(ii) of this section. (ii) Uniformity of weight and shape— (a) Slices. The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit. (b) Half slices and quarter slices. The drained weight of the largest unit in a container is not more than 1.75 times the drained weight of the smallest unit, except for an occasional broken piece due to splitting or an occasional whole slice not completely cut through. (c) Broken slices. (1) Not more than 10 percent of the drained weight of the contents of the container consists of pieces having an arc of less than 90°. (2) Not more than 5 percent of the drained weight of the contents of the container: (i) Consists of pieces that measure in thickness less than 8 millimeters (0.31 inch) or more than 25 millimeters (1 inch); or (ii) Consists of pieces that measure less than 19 millimeters (0.75 inch) in width as measured from the outer edge to the inner edge. (3) Not more than 5 percent of the drained weight of the contents of the container consists of broken slices hav ing an outside diameter differing by as much as 9.5 millimeters (0.37 inch) from that of those present in greatest pro portion by weight. 613 Food and Drug Administration, HHS ยง 145.180 (d) Spears. The drained weight of the largest unit in the container is not more than 1.4 times the drained weight of the smallest unit. (e) Tidbits. Not more than 15 percent of the drained weight of the contents of the container consists of units each of which weighs less than three-fourths as much as the average drained weight of all the untrimmed units in the con tainer. (f) Chunks. Not more than 15 percent of the drained weight of the contents of the container consists of pieces weigh ing less than 5 grams (0.18 ounce) each. (g) Cubes. (1) Not more than 10 per cent of the drained weight of the con tents of the container consists of pieces that will pass through a screen with square openings of 8 millimeters (0.31 inch) in the case of the small cubes or large cubes. (2) Not more than 15 percent of the drained weight consists of pieces weighing more than 3 grams (0.11 ounce) each for small cubes and 18 grams (0.63 ounce) each for large cubes. (h) Pieces. Not more than 20 percent of the drained weight of the contents of the container consists of units that will pass through a screen with square openings of 8 millimeters (0.31 inch). (iii) Blemishes. Blemishes consist of surface areas and spots that contrast strongly in color or texture with the normal pineapple tissue or that may penetrate the flesh. Blemishes are nor mally removed in preparation of pine apple for culinary use and include any of the following, if in excess of 1.6 mil limeters (0.06 inch) in the longest di mension on the exposed surface of the unit: deep fruit eyes, pieces of shell, brown spots, bruised portions, and other abnormalities. (a) Slices, half slices, quarter slices, bro ken slices, spears, tidbits, chunks, cubes, and pieces. Not more than 12.5 percent by count of the units in the container may be blemished; but in containers having not more than 5 units, 1 unit may be blemished; in containers having more than 5 units, but not more than 10 units, 2 units may be blemished and in containers having more than 10 units, but not more than 32 units, 4 units may be blemished. (b) Crushed. Not more than 1.5 per cent of the drained weight of the con tents of the container consists of frag ments bearing blemishes. (iv) Excessively trimmed. Slices, half slices, and quarter slices are considered excessively trimmed if the portion trimmed away exceeds 5 percent of the apparent physical bulk of the perfectly formed unit and if the trimming de stroys the normal circular shape of the outer or inner edge of the unit. Broken slices, spears, and tidbits are exces sively trimmed if the trimming de stroys the normal shape of the unit. (a) Slices, half slices, and quarter slices. Not more than 7.5 percent by count of the units in the container may be ex cessively trimmed, but in containers having not more than 10 units, 1 unit may be excessively trimmed; and in containers having more than 10 units, but not more than 27 units, 2 units may be excessively trimmed. (b) Broken slices and spears. Not more than 15 percent by count of the total units in the container may be exces sively trimmed. (c) Tidbits. Not more than 15 percent of the drained weight of the contents of the container consists of excessively trimmed units. (v) Mashed. A unit that has lost its normal shape because of ripeness that bears no mark of mechanical injury is not to be considered mashed. (a) Slices, half slices, and quarter slices. Not more than one unit in containers of 25 units or less, and not more than 3 units in containers of more than 25 units, are mashed. (b) Broken slices. Not more than 5 per cent by count of the units in the con tainer are mashed. (c) Spears. Not more than 1 unit in the container is mashed. (d) Tidbits. Not more than 3 units in containers of less than 150 units, and not more than 2 percent of the units in containers of 150 units or more, are mashed. (e) Chunks. Not more than 3 units in containers of less than 70 units, and not more than 5 percent of the units in containers of 70 units or more, are mashed. (vi) Acidity. In the case of all styles, not more than 1.35 grams of acid, cal culated as anhydrous citric acid, is 614 21 CFR Ch. I (4–1–24 Edition) § 145.180 contained in 100 milliliters of the liq uid drained from the product 15 days or more after the pineapple is canned. (vii) Excessive liquid. The drained weight of crushed pineapple is not less than 63 percent of the net weight of the contents of the container. (2) Sampling and acceptance. Deter mine compliance as specified in § 145.3(o). (3) Methodology. The method to be employed to determine whether canned pineapple meets the requirements of paragraph (b)(1) (i) through (vi) of this section are as follows: (i) Determine the drained weight of the canned pineapple by the procedure prescribed in § 145.3(n). (ii) Identify and separate any core material cleanly from each of the units in the container, and weigh the aggre gate of the core material. Calculate the percent core material to determine compliance with paragraph (b)(1)(i) of this section. (iii) In the case of slices, half slices, quarter slices, spears, tidbits, chunks, and pieces, check the weight of the units against the requirements of para graph (b)(1)(ii) (a), (b), (d), (e), (f), and (h) of this section. (iv) In the case of broken slices, check the dimensions of each unit against the requirements of paragraph (b)(1)(ii)(c) of this section. (v) In the case of cubes, and pieces, determine compliance with paragraph (b)(1)(ii) (g) and (h) of this section by placing the units, a few at a time, on the mesh of a U.S. Standard No. 8 sieve (8-millimeter (0.31 inch)) mesh. After shaking gently, remove those units that remain on the sieve before testing the next portion. Continue portion wise until all units are tested, then de termine the aggregate weight of those units that have passed through the sieve. (vi) Except in the case of crushed pineapple, segregate and count each unit that is blemished as defined in paragraph (b)(1)(iii) of this section. In the case of crushed pineapple, seg regate each fragment of crushed pine apple bearing a blemish and determine the aggregate weight of such fragments to determine compliance with para graph (b)(1)(iii)(b) of this section. (vii) Except in the case of chunks, cubes, pieces, and crushed pineapple, inspect all the units in the container to determine those that have been exces sively trimmed, as defined in para graph (b)(1)(iv) of this section. (viii) Except in the case of cubes, pieces, and crushed pineapple, count the total units in the container and the number of mashed units to determine compliance with paragraph (b)(1)(v) of this section. (ix) Determine the total acidity of the drained liquid by titration, using the following method: Measure with a pipette 10 milliliters of the unfiltered drained liquid into a 250-milliliter Er lenmeyer flask. Add 25 milliliters of distilled or deionized water and 0.3 mil liliter of 1-percent phenolphthalein so lution. Titrate with one-tenth normal sodium hydroxide solution to a faint, permanently pink coloration. Multiply the number of milliliters of one-tenth normal sodium hydroxide required by 0.064 to calculate the number of grams of anhydrous citric acid per 100 milli liters of drained liquid to determine compliance with paragraph (b)(3)(vi) of this section. (4) If the quality of canned pineapple falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man ner and form specified in that section; however, if the quality of the canned pineapple falls below standard with re spect to only one of the factors of qual ity specified in paragraph (b)(1)(i) through (vii) of this section, there may be substituted for the second line of the general statement of substandard quality (‘‘Good Food—Not High Grade’’) one of the following new lines, placed after the corresponding designa tion of paragraph (b)(1) of this section that the canned pineapple fails to meet: (i) ‘‘Poorly cored’’ or ‘‘Excessive core’’. (ii) ‘‘Mixed sizes’’ or ‘‘Irregular small pieces’’, as appropriate. (iii) ‘‘Blemished’’ or ‘‘Contains blem ished pieces’’. (iv) ‘‘Excessively trimmed’’. (v) ‘‘Mashed units’’ or ‘‘Contains mashed units’’. 615 Food and Drug Administration, HHS § 145.185 (vi) ‘‘Excessively tart’’. (vii) ‘‘Contains excess liquid’’. (c) Fill of Container. (1) The standard of fill of container for canned crushed pineapple is a fill of not less than 90 percent of the total capacity of the container, as determined by the gen eral method for fill of container pre scribed in § 130.12(b) of this chapter. (2) If canned crushed pineapple falls 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 § 130.14(b) of this chapter, in the manner and form therein specified. [42 FR 14414, Mar. 15, 1977, as amended at 44 FR 40279, July 10, 1979; 45 FR 43391 and 43392, June 27, 1980; 46 FR 57475, Nov. 24, 1981; 48 FR 39916, Sept. 2, 1983; 58 FR 2880, Jan. 6, 1993] § 145.181 Artificially sweetened canned pineapple. (a) Artificially sweetened canned pineapple is the food that conforms to the definition and standard of identity prescribed for canned pineapple by § 145.180(a), except that in lieu of a packing medium specified in § 145.180(a)(2), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, or a com bination of both. Such packing medium may be thickened with pectin. (b)(1) The specified name of the food is ‘‘artificially sweetened ’’, the blank being filled in with the name prescribed by § 145.180(a) for canned pineapple having the same optional pineapple ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of ingredients used, as pre scribed for canned pineapple by § 145.180(a). If the packing medium is thickened with pectin, the label shall bear the statement ‘‘thickened with pectin’’. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] § 145.185 Canned plums. (a) Identity—(1) Ingredients. Canned plums is the food prepared from clean, sound, and mature fruit of plum vari eties conforming to the characteristics of Prunus domestica L., greengage vari eties conforming to the characteristics of Prunus italica L., mirabelle or dam son varieties conforming to the charac teristics of Prunus insititia L., or cherry varieties conforming to the character istics of Prunus cerasifera Ehrh. The food consists of one of the optional styles of the plum ingredient, specified in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this sec tion. 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) Artificial coloring. Such food is sealed in a container and before or after sealing is so processed by heat so as to prevent spoilage. (2) Optional styles of the plum ingre dient. The optional plum ingredients specified in paragraph (a)(1) of this sec tion are peeled or unpeeled: (i) Whole. (ii) Halves. Peeled or unpeeled whole plums are pitted or, alternatively, unpitted. Peeled or unpeeled plum halves are pit ted. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 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 § 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 § 145.3. (ii) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure 616 21 CFR Ch. I (4–1–24 Edition) § 145.185 prescribed in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (a) When the density of the solution is 11 percent or more but less than 15 percent, the medium shall be des ignated as ‘‘slightly sweetened water’’, or ‘‘extra light sirup’’, ‘‘slightly sweet ened fruit juice(s) and water’’ or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (b) When the density of the solution is 15 percent or more, but less than 19 percent, the medium shall be des ignated 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 19 percent or more, but less than 25 percent, the medium shall be des ignated 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 less than 35 percent, the medium shall be des ignated 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 ‘‘plums’’ accompanied by the color designation ‘‘yellow’’ or ‘‘golden’’ or ‘‘red’’ or ‘‘purple’’, as ap propriate, or the specific name of the variety or ‘‘Greengage plums’’, ‘‘Dam son plums’’, ‘‘Cherry plums’’, ‘‘Mirabelle plums’’. The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 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 com mon name of the spice; ‘‘Seasoned with vinegar’’. When two or more of the op tional ingredients specified in para graphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, and cinnamon oil’’. (ii) The style of the plum ingredient as provided in paragraph (a)(2) of this section and the name of the packing medium specified in paragraphs (a)(3) (i) and (ii) of this section, preceded by ‘‘In’’ or ‘‘Packed in’’ shall be included as part of the name or in close prox imity to the name of the food. The style of the plum ingredient shall be preceded or followed by ‘‘Peeled’’ when the plums are peeled and by ‘‘Pitted’’ in the case of whole pitted plums. ‘‘Halves’’ may be alternatively des ignated ‘‘Halved’’. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristics 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 para graphs (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 con centrate(s), the words ‘‘from con centrate(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 con centrate’’, as specified in paragraph (a)(4)(ii)(c) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. 617 Food and Drug Administration, HHS § 145.185 (iv) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. (b) Quality. (1) The standard of qual ity for canned plums is as follows: (i) Blemishes (damaged). After drain ing in accordance with the procedure set out in § 145.3(n) not more than 30 percent by weight of the drained plums consists of plums which have been blemished or damaged by any of the following factors either singly or in combination: Damaged by insects; ap pearance or eating quality materially affected by friction, disease, external stone gum or discoloration. (ii) Crushed or broken units in whole and halves styles. In the case of the whole styles, not more than 25 percent by weight of the drained plums are de formed or broken to an extent that the normal shape of the fruit is seriously affected. In the case of the halves style, not more than 25 percent by weight of the drained plums are damaged or torn to such an extent that they are smaller than 50 percent of a plum half. (iii) Blemishes and crushed or broken units. Not more than 35 percent by weight of the drained plums consist of both blemishes as specified in para graph (b)(1)(i) of this section and crushed or broken units in the case of the whole and halves styles as specified in paragraph (b)(2)(ii) of this section. (iv) Extraneous plant material. Not more than one piece of stalk or stem from the plum tree or other harmless extraneous plant material per 200 grams (7 ounces) of drained plums. (v) Loose pits in whole style. Not more than three loose pits per 500 grams (17.6 ounces) of drained plums. (vi) Pits or pieces of pits in whole pitted and halves styles. Not more than two pits or pieces of pits per 500 grams (17.8 ounces) of drained plums. (2) Determine compliance as specified in § 145.3(o) except that a lot shall be deemed to be in compliance for extra neous plant material, loose pits in whole style, and pits or pieces of pits in whole pitted and halves styles based on the average of all samples analyzed ac cording to the sampling plans set out in § 145.3(p). (3) If the quality of canned plums falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the man ner and form therein specified; how ever, if the quality of the canned plums falls below standard with respect to only one of the factors of quality speci fied in paragraphs (b)(1) (i) through (vi) of this section, there may be sub stituted for the second line of such gen eral statement of substandard quality (‘‘Good Food—Not High Grade’’) a new line, as specified after the cor responding designation of paragraph (b)(1) of this section which the canned plums fail to meet, as follows: (i) ‘‘Blemished’’; (ii) ‘‘Partly crushed or broken’’; (iii) ‘‘Blemished and partly crushed or broken’’; (iv) ‘‘Contains extraneous plant ma terial’’; (v) ‘‘Contains loose pits’’; or (vi) ‘‘Contains pits’’ or ‘‘Contains pieces of pits’’. (c) Fill of container. (1) The standard of fill of container for canned plums is: (i) The fill of the plums and packing medium, as determined by the general method for fill of container prescribed in § 130.12(b) of this chapter, is not less than 90 percent of the total capacity of the container. (ii) The drained weight of the plum ingredient as determined by the meth od prescribed in § 145.3(n) is not less than 50 percent for whole styles and 55 percent for halves styles based on the water capacity of containers as deter mined in § 130.12(a) of this chapter. (2) Determine compliance for fill of container as specified in § 145.3(o). (3) If canned plums fall below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of sub standard fill specified in § 130.14(b) of this chapter, in the manner and form therein specified. If canned plums fall below the standard of fill of container in respect to drained weight, the words ‘‘Low drained weight’’ shall follow the general statement of substandard fill on the label. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] 618 21 CFR Ch. I (4–1–24 Edition) § 145.190 § 145.190 Canned prunes. (a) Ingredients. Canned prunes is the food prepared from dried prunes, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (b) of this section. Such food may also contain one, or any com bination of two or more, of the fol lowing safe and suitable optional ingre dients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. (4) Unpeeled pieces of citrus fruits. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (b) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are: (i) Water. (ii) Fruit juice(s) and water. (iii) 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 § 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 § 145.3. (2) When a sweetener is added as a part of any such liquid packing me dium, the density range of the result ing packing medium expressed as per cent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be des ignated by the appropriate name for the respective density ranges, namely: (i) When the density of the solution is less than 20 percent, the medium shall be designated as ‘‘slightly sweet ened water’’; or ‘‘extra light sirup’’; ‘‘slightly sweetened fruit juice(s) and water’’; or ‘‘slightly sweetened fruit juice(s)’’, as the case may be. (ii) When the density of the solution is 20 percent or more but less than 24 percent, the medium shall be des ignated as ‘‘light sirup’’; ‘‘lightly sweetened fruit juice(s) and water’’; or ‘‘lightly sweetened fruit juice(s)’’, as the case may be. (iii) When the density of the solution is 24 percent or more but less than 30 percent, the medium shall be des ignated as ‘‘heavy sirup’’; ‘‘heavily sweetened fruit juice(s) and water’’; or ‘‘heavily sweetened fruit juice(s)’’, as the case may be. (iv) When the density of the solution is 30 percent or more but not more than 45 percent, the medium shall be designated as ‘‘extra heavy sirup’’; ‘‘extra heavily sweetened fruit juice(s) and water’’; or ‘‘extra heavily sweet ened fruit juice(s)’’, as the case may be. (c) Labeling requirements. (1) The name of the food is ‘‘prunes—prepared from dried prunes’’. The words ‘‘pre pared from dried prunes’’ shall be in close proximity to the word ‘‘prunes’’ and shall be of the same style and not less than 1⁄2 of the point size of the type used for the word ‘‘prunes’’. The name of the food shall also include a declara tion of any flavoring that characterizes the product as specified in § 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, ‘‘Sea soned with vinegar’’ or ‘‘Seasoned with unpeeled pieces of citrus fruit’’. When two or more of the optional ingredients specified in paragraphs (a) (2) through (4) of this section are used, such words may be combined as for example, ‘‘Seasoned with cider vinegar, cloves, cinnamon oil and unpeeled pieces of citrus fruit.’’ (2) When the food is prepared with a packing medium, the name of the packing medium specified in para graphs (b) (1) and (2) of this section, preceded by ‘‘In’’ or ‘‘Packed in’’ and the words ‘‘cooked’’, ‘‘stewed’’, or ‘‘prepared’’, shall be included as part of the name or in close proximity to the name of the food. When no packing me dium is used, the words ‘‘solid pack’’ or ‘‘moist pack’’ or the word ‘‘moistened’’ followed by the words ‘‘without sirup’’ shall be included as part of the name or in close proximity to the name of the 619 Food and Drug Administration, HHS § 146.3 food. When the packing medium is pre pared with a sweetener(s) which im parts a taste, flavor or other char acteristic to the finished food in addi tion 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 para graphs (b) (1) and (2) of this section consists of fruit juice(s), such juice(s) shall be designated in the name of the packing medium as: (i) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word ‘‘fruit’’, (ii) 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 (c)(3) of this section, and (iii) In the case of the single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words ‘‘from con centrate(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 (c)(3) of this section. (3) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (c)(2)(ii) of this section, such names and the words ‘‘from con centrate’’, as specified in paragraph (c)(2)(iii) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter. (4) Label declaration. Each of the in gredients used in the food shall be de clared on the label as required by the applicable sections of parts 101 and 130 of this chapter. [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] PART 146—CANNED FRUIT JUICES Subpart A—General Provisions Sec. 146.3 Definitions. Subpart B—Requirements for Specific Standardized Canned Fruit Juices and Beverages 146.114 Lemon juice. 146.120 Frozen concentrate for lemonade. 146.121 Frozen concentrate for artificially sweetened lemonade. 146.126 Frozen concentrate for colored lem onade. 146.132 Grapefruit juice. 146.135 Orange juice. 146.137 Frozen orange juice. 146.140 Pasteurized orange juice. 146.141 Canned orange juice. 146.145 Orange juice from concentrate. 146.146 Frozen concentrated orange juice. 146.148 Reduced acid frozen concentrated or ange juice. 146.150 Canned concentrated orange juice. 146.151 Orange juice for manufacturing. 146.152 Orange juice with preservative. 146.153 Concentrated orange juice for manu facturing. 146.154 Concentrated orange juice with pre servative. 146.185 Pineapple juice. 146.187 Canned prune juice. AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, 379e. SOURCE: 42 FR 14433, Mar. 15, 1977, unless otherwise noted. Subpart A—General Provisions § 146.3 Definitions. For the purposes of this part: (a) The term corn sirup means a clari fied, concentrated, aqueous solution of the products obtained by the incom plete hydrolysis of cornstarch, and in cludes dried corn sirup. The solids of corn sirup and of dried corn sirup con tain not less than 40 percent by weight of reducing sugars calculated as anhy drous dextrose. (b) The term dextrose means the hy drated or anhydrous, refined monosaccharide obtained from hydrolyzed starch. (c) The term dried glucose sirup means the product obtained by drying glucose sirup.