§ 156.145 Tomato juice.

(a) Tomato juice is the unconcentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such liquid is strained free from skins, seeds, and other coarse or hard substances, but carries finely divided insoluble solids from the flesh of the tomato. Such liquid may be homogenized, and may be seasoned with salt. Such liquid may contain added ascorbic acid in a quantity such that the total vitamin C in each fluid ounce of the finished food is 10 milligrams as determined by the method prescribed in sections 39.051-39.055 of the Oficial Methods of Analysis of the Association of Official Analytical Chemists, 11th ed., 1970, pp. 777-778, under “Vitamin C (Ascorbic Acid) Official Final Action". When sealed in a container, it is so processed by heat, before or after sealing, as to prevent spoilage.

'Copies may be obtained from Association of Official Analytical Chemists, P.O. Box 540, Benjamin Franklin Station, Washington, D.C. 20044.

(b) Each of the optional ingredients used shall be declared on the label as required by the applicable sections of Part 101 of this chapter. Tomato juice to which vitamin C has been added may bear on its label the statement "Enriched with Vitamin C" in accordance with § 104.5 of this chapter or "with added vitamin C" or a similar statement.

(Secs. 401, 701, 52 Stat. 1046 as amended, 1055-1056 as amended (21 U.S.C. 341, 371)) [42 FR 14460, Mar. 15, 1977]

EFFECTIVE DATE NOTE: At 39 FR 20884, June 14, 1974, § 156.145 (formerly § 53.1) was revised. At 39 FR 31898, Sept. 3, 1974, the effective date was stayed pending a public hearing. For the convenience of the user the currently effective section follows:

§ 156.145 Tomato juice; identity.

Tomato juice is the unconcentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such liquid is strained free from skins, seeds, and other coarse or hard substances, but carries finely divided insoluble solids from the flesh of the tomato. Such liquid may be homogenized, and may be seasoned with salt. When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage.

§ 156.147 Yellow tomato juice.

Yellow tomato juice is the unconcentrated liquid extracted from mature tomatoes of yellow varieties. It conforms, in all other respects, to the definition and standard of identity for tomato juice prescribed in § 156.145.

(Secs. 401, 701, 52 Stat. 1046 as amended, 1055-1056 as amended (21 U.S.C. 341, 371)) [42 FR 14460, Mar. 15, 1977]

PART 158-FROZEN VEGETABLES

Subpart A-General Provisions

Sec. 158.3 Definitions.

Subpart B-Requirements for Specific Standardized Frozen Vegetables

158.170 Frozen peas.

§ 155.191 Tomato paste.

(a) Tomato paste is the food prepared from one or any combination of two or all of the following optional ingredients:

(1) The liquid obtained from mature tomatoes of red or reddish varieties.

(2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof.

(3) The liquid obtained from the residue from partial extraction of juice from such tomatoes.

Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. Prior to straining, food-grade hydrochloric acid may be added to the tomato material at a rate to obtain a pH no lower than 2.0±0.2. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2, prior to straining. It is concentrated and may be seasoned with one or more of the optional ingredients:

(4) Salt (sodium chloride formed during acid neutralization shall be considered added salt).

(5) Spice.

(6) Flavoring.

It may contain, in such quantity as neutralizes a part of the tomato acids, the optional ingredient:

(7) Baking soda.

When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage. It contains not less than 24.0 percent of natural tomato soluble solids as determined by the following method: 2 Determine the refractive index of the clear serum obtained from the product, corrected for temperature, converting the resultant

index to "% Sucrose" in accordance with the "International Scale of Refractive Indices of Sucrose at 20° C.," pages 828-30, Reference Tables 43.008 and 43.009 of the book "Official Methods of Analysis of the Association of Official Agricultural Chemists," 10th edition, 1965. If no salt has been added, this percent sucrose from the reference table shall be considered the percent of natural tomato soluble solids. If salt has been added, determine the percent of sodium chloride by the method prescribed on page 519, section 30.009, under "Sodium Chloride-Official," of said book. Subtract the percent of sodium chloride found from the percent of total soluble solids found and multiply the difference by 1.016. The product shall be considered the percent of natural tomato soluble solids.

(b) When the optional ingredient specified in paragraph (a)(2) of this section is present, in whole or in part, the label shall bear the statement "Made from" (or Made in part from", as the case may be) "residual tomato material from canning". When the optional ingredient specified in paragraph (a)(3) of this section is present, in whole or in part, the label shall bear the statement "Made from" (or "Made in part from", as the case may be) "residual tomato material from partial extraction of juice". If both such ingredients are present, such statements may be combined in the statement "Made from" (or "Made in part from", as the case may be) "residual tomato material from canning and from partial extraction of juice". When the optional ingredient specified in paragraph (a) (4), (5), or (6) of this section is present, the label shall bear the statement or statements "Salt added" or "With added salt", "Spice added" or "With added spice", "Flavoring added" or "With added flavoring", as the case may be. When the optional ingredient specified in paragraph (a)(7) of this section is present, the label shall bear the statement "Baking soda added". If two or all of the optional ingredients specified in paragraphs (a) (4), (5), (6), and (7) of this section are present, such statements may be combined; for example, "Salt, spice, flavoring, and baking soda

added". In lieu of the word "salt", "spice", or "flavoring" in such statement or statements, the common or usual name of such salt, spice, or flavoring may be used.

(c) Wherever the name "Tomato paste" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement or statements specified in this section, showing the optional ingredients present shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. Prior to straining, food-grade hydrochloric acid may be added to the tomato material at a rate to obtain a pH no lower than 2.0±0.2. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2, prior to straining. It is concentrated and may be seasoned with salt (sodium chloride formed during acid neutralization shall be considered added salt). When sealed in a container, it is so processed by heat, before or after sealing, as to prevent spoilage. It contains not less than 8.0 percent, but less than 24.0 percent, of natural tomato soluble solids, as determined by the following method: 2 Determine

2"Collaborative Study of the Determination of Soluble Solids in Tomato Products by Refractive Index Expressed as Percent Sucrose" by Frank C. Lamb, National Can

the refractive index of the clear serum obtained from the product, corrected for temperature, converting the resultant index to "% Sucrose" in accordance with the "International Scale of Refractive Indices of Sucrose at 20° C.," pages 931-33, 935, Reference Tables 47.012, 47.013, and 47.015 of the book "Official Methods of Analysis of the Association of Official Analytical Chemists," 11th edition, 1971. If no salt has been added, this percent sucrose from the reference table shall be considered the percent of natural tomato soluble solids. If salt has been added, determine the percent of sodium chloride by the method prescribed on page 561, section 32.017, under "Sodium Chloride-Official," of said book. Subtract the percent of sodium chloride from the percent of total soluble solids found and multiply the difference by 1.016. The product shall be considered the percent of natural tomato soluble solids.

(b)(1) When the optional ingredient specified in paragraph (a)(2) of this section is present, in whole or in part, the label shall bear the statement "Made from residual tomato material from canning" or "Made in part from residual tomato material from canning", as the case may be. When the optional ingredient specified in paragraph (a)(3) of this section is present, in whole or in part, the label shall bear the statement "Made from residual tomato material from partial extraction of juice" or "Made in part from residual tomato material from partial extraction of juice", as the case may be. If both such ingredients are present, such statements may be combined in the statement "Made from residual tomato material from canning and from partial extraction of juice” or "Made in part from residual tomato material from canning and from partial extraction of juice", as the case may be. When the optional ingredient specified in paragraph (a)(4) of this section is present, the label shall bear the statement "Salt added" or "With added salt".

ners Association, 1950 Sixth Street, Berkeley, CA 94710, "Journal of the Association of Official Analytical Chemists," vol. 52, No. 5 (1969), pp. 1050-54. Adopted as official, first action at the 1969 AOAC meeting.

(2) The name specified for the food covered by this section is "tomato puree" or alternatively "tomato pulp"; however, if the only optional tomato ingredient used is the ingredient specified in paragraph (a)(1) of this section and the food contains not less than 20.0 percent of natural tomato soluble solids, the name "concentrated tomato juice" may be used in lieu of the names "tomato puree" or "tomato pulp".

(3) Wherever the name "Tomato puree" or "Tomato pulp" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement or statements specified in this section, showing the optional ingredients present, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

§ 155.194 Catsup.

(a) Catsup, ketchup, catchup, is the food prepared from one or any combination of two or all of the following optional ingredients:

(1) The liquid obtained from mature tomatoes of red or reddish varieties.

(2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof.

(3) The liquid obtained from the residue from partial extraction of juice from such tomatoes.

Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. Prior to straining, food-grade hydrochloric acid may be added to the tomato material at a rate to obtain a pH no lower than 2.0±0.2. Such acid is then neutralized with food-grade sodium hydroxide so that the treated tomato material is restored to a pH of 4.2±0.2, prior to straining. It is concentrated and seasoned with salt (sodium chloride formed during acid neutralization shall be considered added salt), a vinegar or vinegars, spices or flavorings or both, and onions or garlic or both, and is sweetened with sugar, or dextrose, or corn sirup (including dried corn sirup), or

glucose sirup (including dried glucose sirup), or any mixture of these; provided that when the solids of corn sirup, or dried corn sirup, or glucose sirup, or dried glucose sirup (or any combination of these) used contains less than 58 percent by weight of reducing sugars calculated as anhydrous dextrose, then such corn sirup or glucose sirup shall be mixed with sugar or dextrose or both, in such quantity that the weight of the solids of such corn sirup or dried corn sirup or both, or glucose sirup, or dried glucose sirup or both, is not more than one-third of the weight of the solids of such mixture. When sealed in a container, it is so processed by heat, before or after sealing, as to prevent spoilage.

(b)(1) For the purposes of this section, the term "corn sirup" means refined corn sirup (including dried corn sirup) the solids of which contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose.

(2) The term "glucose sirup" means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. "Dried glucose sirup" means the product obtained by drying "glucose sirup."

(c) When optional ingredient specified in paragraph (a)(2) of this section, is present, in whole or in part, the label shall bear the statement "Made from (or "Made in part from as the case may be) "Residual tomato material from canning". When optional ingredient specified in paragraph (a)(3) of this section is present, in whole or in part, the label shall bear the statement "Made from (or "Made in part from the case may be) "Residual tomato material from partial extraction of juice". If both such ingredients are present, such statements may be combined in the statement "Made from (or "Made in part from

as

as the case may be) "Residual tomato material from canning and from partial extraction of juice". Wherever the name "Catsup", "Ketchup" or "Catchup" appears on the label so con

spicuously as to be easily seen under customary conditions of purchase, the statement or statements specified in this paragraph showing the optional ingredients present shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

§ 155.200 Certain other canned vegetables.

(a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each

such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. If two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient. To the vegetable ingredient additional ingredients as required or permitted by paragraph (c) of this section are added, and the food is sealed in a container and so processed by heat as to prevent spoilage.

(b) The table referred to in paragraph (a) of this section is as follows: