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(a) (A) classification. Chili sauce that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the color of the chili sauce is bright; the color of the tomato ingredient is predominant and characteristic of properly prepared, well ripened, properly processed tomatoes; and that the added seasoning ingredients do not materially detract from the appearance of the product.

(b) (C) classification. If the chili sauce possesses a fairly good color, a score of 14 to 16 points may be given. Chili sauce that scores in this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the color of the chili sauce may be slightly dull but not off color; the color of the tomato ingredient is characteristic of properly prepared, fairly well ripened, properly processed tomatoes; and that the added seasoning ingredients do not seriously detract from the appearance of the product.

(c) (SStd) classification. Chili sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2197 Consistency.

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"Good consistency" means that the chili sauce is heavy bodied and when emptied from the container to a flat surface forms a moderately mounded mass and shows not more than a slight separation of free liquid at the edges of the mass.

(b) (C) classification. If the chili sauce possesses only a fairly good consistency a score of 14 to 16 points may be given. Chili sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good consistency" means that the chili sauce, when emptied from the container to a flat surface, may tend to level itself, or may show a moderate separation of free liquid at the edges of the mass, but is not excessively stiff or excessively liquid.

(c) (SStd) classification. Chili sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

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(a) General. The factor of character refers to the degree of disintegration of the tomatoes and the tenderness and texture of the onion, celery, pickle relish, or other similar ingredients.

(b) (A) classification. Chili sauce that possesses a good character may be given a score of 17 to 20 points. "Good character" means that the product does not have a finely comminuted appearance and that the onion, celery, pickle relish, and other similar ingredients are tender, reasonably firm, or crisp in texture.

(c) (C) classification. If the chili sauce possesses a fairly good character a score of 14 to 16 points may be given. "Fairly good character" means that the product may be finely comminuted and that the other vegetable ingredients may be only fairly tender.

(d) (SStd) classification. Chili sauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.2199

Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from dark specks or scale-like particles, discolored seeds or pieces of abnormally discolored ingredients, tomato peel, and other defects.

(b) (A) classification. Chili sauce that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that any defects present do not more than slightly affect the appearance or eating quality of the product.

(c) (C) classification. If the chili sauce is fairly free from defects, a score of 14 to 16 points may be given. Chili sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that any defects present may be noticeable but are not so large, so numerous, or so prominent as to seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Chili sauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

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'(a) (A) classification. Chili sauce that possesses a good flavor may be given a score of 17 to 20 points. "Good flavor” means a good distinct flavor characteristic of chili sauce properly prepared from good quality ingredients. Such flavor is free from scorching or any objectionable flavor of any kind.

If the chili

(b) (C) classification. sauce possesses a fairly good flavor, a score of 14 to 16 points may be given. Chili sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor” means that the product may be lacking in good characteristic flavor, but is free from objectionable or off-flavors of any kind.

(c) (SStd) classification. Chili sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

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Subpart-United States Standards for Grades of Concentrated Orange Juice for Manufacturing

SOURCE: §§ 52.2221 to 52.2231 appear at 29 F.R. 15359, Nov. 17, 1964, unless otherwise noted.

PRODUCT DESCRIPTION, STYLES, GRADES § 52.2221 Product description.

Concentrated orange juice for manufacturing is the product as defined in the standards of identity (21 CFR 27.114 and 21 CFR 27.115) issued pursuant to the Federal Food, Drug, and Cosmetic Act. § 52.2222 Grades.

(a) "U.S. Grade A for Manufacturing" (or "U.S. Fancy for Manufacturing") is

the quality of concentrated orange juice that reconstitutes properly and of which the reconstituted juice: (1) Has a reasonably good color, (2) is practically free from defects, (3) possesses a reasonably good flavor, and (4) scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade C for Manufacturing" (or "U.S. Standard for Manufacturing") is the quality of concentrated orange juice that reconstitutes properly, and of which the reconstituted juice: (1) Has a fairly good color, (2) is fairly free from defects, (3) possesses a fairly good flavor, and (4) scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of concentrated orange juice for manufacturing that fails to meet the requirements of U.S. Grade C for Manufacturing.

FILL OF CONTAINER

§ 52.2223 Recommended fill of con

tainer.

The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that the container be as full of concentrated orange juice as practicable without impairment of quality.

FACTORS OF QUALITY

§ 52.2224 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of concentrated orange juice for manufacturing is ascertained by considering the faculty of reconstituting properly which is not scored; the ratings for the factors of color, defects, and flavor which are scored; the total score; and the limiting rules which may be applicable.

(b) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are:

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(a) Evaluation of color. (1) The color of concentrated orange juice for manufacturing, where applicable, is evaluated by comparing the color of the reconstituted product with the USDA Orange Juice Color Standards so that these color standards become points of reference.

(2) Such comparison is made under an artificial light source of approximately 150 candela intensity and having a spectral quality approximating that of daylight under a moderately overcast sky and a color temperature of 7500 degrees Kelvin, ±200 degrees.

(3) The USDA Orange Juice Color Standards range from yellow-orange to yellow color, with USDA OJ 1 being the most orange color in the series.

(b) Procedure in evaluating color. (1) Place the reconstituted juice in a clear glass test tube of 1 inch diameter.

(2) Arrange color standards in a test tube rack or similar device so that light coming from above strikes the standards at a 45 degree angle. The standards are inclined at a 45 degree angle against a neutral grey background. Observe the standards and product at right angles to the tubes.

(3) Classify the juice by inserting the tube of juice where it best fits in the series of color standards. Orange juice differing in color and brightness from the most nearly matching USDA Orange Juice Color Standard is evaluated by considering the amount of difference and its effect on the total appearance of the juice.

(c) Availability of color standards. The USDA Orange Juice Color Standards cited in this section are official color standards which may also be applied to other orange juices. Information regarding these color standards, and their availability, may be obtained from:

Processed Products Standardization and Inspection Branch,

Fruit and Vegetable Division,
Agricultural Marketing Service,
U.S. Department of Agriculture,
Washington, D.C., 20250.

(d) (A Mfg.) Classification. Concentrated orange juice for manufacturing of which the reconstituted juice possesses a reasonably good color may be given a score of 36 to 40 points. "Reasonably good color" means a reasonably good yellow to yellow-orange color, typical of properly processed and properly concentrated orange juice and reasonably free from browning due to scorching, oxidation, carmelization, or other causes. Concentrated orange juice for manufacturing that meets this criterion may be assigned score points in accordance with the following schedule:

As compared with USDA Orange
Juice Color Standards:

Score

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(e) (C Mfg.) Classification. If the reconstituted juice possesses a fairly good color, a score of 32 to 35 points may be given. Concentrated orange juice for manufacturing that falls into this classification shall not be graded above U.S. Grade C for Manufacturing regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the juice may be slightly amber or very light in color and may show evidence of slight browning but is not off color for any reason.

(f) (SStd Mfg.) Classification. If the reconstituted juice fails to meet the requirements of paragraph (e) of this section a score of 0 to 31 points may be given. Concentrated orange juice for manufacturing that falls into this classification shall not be graded above Substandard, regardess of the total score for the product (this is a limiting rule). § 52.2227 Defects.

(a) General. The factor of defects concerns the degree of freedom from small seeds and portions thereof; from discolored specks, white flakes, harmless extraneous material, and other similar

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defects; and from juice sacs and particles of membrane, core, and peel in excess of that normally present in orange juice.

(b) Small seeds and portions thereof. "Small seeds and portions thereof" means seed, whether fully developed or not, and particles of seed that could pass readily through round perforations 8 inch (3.2 mm.) in diameter.

(c) (A) Classification. Concentrated orange juice for manufacturing of which the reconstituted juice is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that any combination of defects present may no more than slightly detract from the appearance or drinking quality of the juice.

(d) (C Mfg.) Classification. If the reconstituted juice is fairly free from defects, a score of 16 or 17 points may be given. Concentrated orange juice for manufacturing that falls into this classification shall not be graded above U.S. Grade C for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that any combination of defects present may not seriously detract from the appearance or drinking quality of the juice.

(e) (SStd. Mfg.) Classification. Concentrated Orange Juice for Manufacturing that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.2228

Flavor.

(a) (A Mfg.) Classification. Concentrated orange juice for manufacturing of which the reconstituted juice possesses a reasonably good flavor may be given a score of 36 to 40 points. "Reasonably good flavor" means that the flavor is typical of reconstituted concentrated orange juice from properly processed and concentrated orange juice; that the flavor may range from high acidity to low acidity; is practically free from traces of scorching, carmelization, oxidation, or terpene; and is free from other off flavors of any kind. To score in this classification the ratio of the Brix value of the concentrate to the acid shall be not less than 8 to 1 nor more than 20 to 1.

(b) (C_Mfg.) Classification. If the reconstituted juice possesses a fairly

good flavor, a score of 32 to 35 points may be given. Concentrated orange juice for manufacturing that falls into this classification shall not be graded above U.S. Grade C for Manufacturing, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor" means a normal flavor for reconstituted concentrated orange juice; and that the flavor may range from high acidity to low acidity; may have a slightly caramelized or slightly oxidized flavor or may possess traces of terpene but is free from off flavors of any kind. To score in this classification the ratio of the Brix value of the concentrate to the acid shall be not less than 8 to 1 nor more than 24 to 1.

(c) (SStd Mfg.) Classification. If the concentrated orange juice for manufacturing fails to meet the requirements of paragraph (b) of this section, a score of 0 to 31 points may be given. Concentrated orange juice for manufacturing that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS AND METHODS OF ANALYSES § 52.2229 Definitions of terms and methods of analyses.

(a) Reconstituted juice. "Reconstituted juice" means the product obtained by thoroughly mixing the concentrate with the amount of distilled water to produce an orange juice of between 11.8 and 12.8 degrees Brix.

(b) Reconstitutes properly. "Reconstitutes properly" means that the concentrate goes into solution readily; and that in approximately 250 ml. of the reconstituted juice, after standing four (4) hours at a temperature of not less than 68 degrees Fahrenhite in a clean class cylinder (approximately 14 inches (3 cm.) in diameter, there may be a noticeable separation of suspended matter but any resulting zone of greater clarity shall be definitely turbid and not clear or transparent.

(c) Acid. "Acid" means the percent by weight of total acidity, calculated as anhydrous citric acid, in the concentrated orange juice. Total acidity is determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(d) Brix. "Brix" of the reconstituted juice means the degree Brix as deter

mined by the Brix hydrometer calibrated at 20 degrees Centigrade (68 degrees Fahrenheit) and to which any applicable temperature correction has been applied.

(e) Brix value. "Brix value" in concentrated orange juice for manufacturing is the refractometric sucrose value determined in accordance with the "International Scale of Refractive Indices of Sucrose Solutions" and to which the applicable correction for acid is added (see Table I of this subpart for corrections). The measurement of Brix value is determined on the concentrate in accordance with the refractometric method for sugars and sugar products, outlined in the "Official Methods of Analysis of the Association of Official Agricultural Chemists."

(f) Brix value-acid ratio. The Brix value-acid ratio is the ratio of the Brix value of the concentrate in degrees Brix to the grams of anhydrous citric acid per 100 grams of concentrate.

TABLE I CORRECTIONS FOR OBTAINING BRIX

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