color standard with a representative sample of peanut butter having an area and depth approximately equal to the color standard. A suitable light source of approximately 250 foot candle 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 is preferable. With the light source directly over the color standard and product, observation is made at an angle of 45 degrees and at a distance of about 24 inches from the product.

(d) (A) classification. Peanut butter that has a good color may be given a score of 18 to 20 points. "Good Color" means a rich color typical of peanut butter prepared from properly roasted peanuts and otherwise properly processed peanut butter; such typical color is no less brown than USDA Color 1 or no more brown than USDA Color 4, and is without any tinge of a dull, grey, or other abnormal cast.

(e) (C) classification. Peanut butter that has a fairly good color may be given a score of 16 or 17 points. Peanut butter that scores in this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means color typical of peanut butter prepared from properly roasted peanuts and otherwise properly processed peanut butter; such typical color may be slightly dull and/or may have a slight grey cast; may be lighter brown in color than USDA Color 1 but is not excessively pale as indicative of insufficient roasting; or, such typical color may be more brown than USDA Color 4 but is not excessively brown as indicative of excessive roasting.

(f) (SStd) classification. Peanut butter that is off color for any reason or that fails to meet the requirements of paragraph (e) 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).

§ 52.3068 Consistency.

(a) General. The factor of consistency refers to the spreadability of the product, and to the degree of oil separation, if any.

(b) Determination of consistency. Consistency of peanut butter is determined at a product temperature of not less than 70° F. nor more than 80° F. without mixing the product in the sta

bilized type, and after reasonable mixing of the product in the non-stabilized type.

(c) (A) classification. Peanut butter that has good consistency may be given a score of 18 to 20 points. "Good consistency" means that the peanut butter shall spread easily, shall not be thin nor more than slightly stiff; and, in addition to the foregoing: (1) In stabilized type of peanut butter, there is no noticeable oil separation or (2) in non-stabilized type of peanut butter, there is no more than slight mixing required to disperse any separated oil.

(d) (C) classification. Peanut butter that has fairly good consistency may be given a score of 16 or 17 points. Peanut butter that scores in this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good consistency" means that the peanut butter is spreadable; may be moderately, but not excessively, thin; may be moderately, but not excessively, stiff; and, in addition to the foregoing: (1) In stabilized type of peanut butter, there may be no more than slightly noticeable oil separation or (2) in non-stabilized peanut butter, there may be no excessive oil separation that causes noticeable dryness or that requires more than moderate mixing to disperse the oil.

(e) (SStd) classification. Peanut butter 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).

§ 52.3069 Absence of defects.

(a) General. The factor of absence of defect refers to the degree of freedom from dark particles and from any other defects (including water-insoluble inorganic residue) which affect the wholesomeness or detract from the appearance or edibility of the product.

(b) Definition of water-insoluble inorganic residue. "Water-insoluble in organic residue" means water-insoluble inorganic residue as determined in accordance with an applicable method referenced in § 52.3071.

(c) (A) classification. Peanut butter that is practically free from defects may be given a score of 27 to 30 points. "Practically free from defects" means that the presence of dark particles and any other defects does not more than

slightly affect the appearance or eating quality of the product; and means that there may be present not more than 8 milligrams of water-insoluble inorganic residue per 100 grams of peanut butter: Provided, That such residue which may be present does not affect the edibility or wholesomeness of the product.

(d) (C) classification. Peanut butter that is fairly free from defects may be given a score of 24 to 26 points. Peanut butter that falls into this classification shall not be graded above U.S. Grade C regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that the presence of dark particles and any other defects does not more than materially affect the appearance or eating quality of the product; and means that there may be present not more than 20 milligrams of water-insoluble inorganic residue per 100 grams of peanut butter: Provided, That such residue which may be present does not affect the edibility or wholesomeness of the product.

(e) (SStd) classification. Peanut butter that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.3070 Flavor and aroma.

(a) (A) classification. Peanut butter that has a good flavor and good aroma may be given a score of 27 to 30 points. "Good flavor and good aroma" means a flavor and aroma typical of freshly roasted and freshly ground peanuts and of properly proportioned and blended materials, free from staleness, free from rancidity, and free from objectionable flavors and objectionable odors of any kind. To score in this classification, there may be not less than 1.0 percent, nor more than 1.8 percent, by weight, of salt in the finished peanut butter.

(b) (C) classification. Peanut butter that has fairly good flavor and fairly good aroma may be given a score of 24 to 26 points. Peanut butter that scores in this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor and fairly good aroma” means a flavor and aroma that is typical of properly prepared peanut butter, which may be lacking good flavor and good aroma, but is free of objectionable flavors and objec

tionable aromas of any kind. To score in this classification there may be not less than 0.5 percent, nor more than 2.5 percent, by weight, of salt in the finished peanut butter.

(c) (S Std)

classification. Peanut butter that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS AND METHODS OF ANALYSES § 52.3071 Methods of analysis for waterinsoluble inorganic residue and salt. The water-insoluble inorganic residues and salt in peanut butter is determined in accordance with the latest official method outlined in the "Official Methods of Analysis of the Association of Offcial Agricultural Chemists" or any other method that gives equivalent results. LOT INSPECTION AND CERTIFICATION § 52.3072 Ascertaining the grade of a lot.

The grade of a lot of peanut butter covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 through 52.87).

Sugarcane sirup is the clean, sound liquid product obtained by evaporating the juice of sugercane without the removal of any of the soluble solids or by dissolving sugarcane concrete in water, and is produced and packed in accordance with good commercial practice. § 52.3102 Types of sugarcane sirup.

The type of sugarcane sirup is not incorporated in the grades of the finished product since the type of sugarcane sirup, as such, is dependent upon the method of preparation and processing and, therefore, is not a factor of quality for the purpose of these grades. Sugarcane sirup may be prepared and processed as one of the following types:

(a) "Sulfured sugarcane sirup” means sugarcane sirup which is made by the sulfitation process and contains not more than 100 parts per million of sulfur dioxide.

(b) "Unsulfured sugarcane sirup" means sugarcane sirup which is not made by the sulfitation process.

(c) It is recommended that sugarcane sirup of these types contain not less than 74 percent, by weight, of soluble solids (74° Brix; 39.50° Baume').

(d) The maximum ash content recommended for the respective type of sugarcane sirup is given in Table No. 1 of this section.

TABLE NO. 1-RECOMMENDED MAXIMUM ASH CONTENT FOR THE RESPECTIVE TYPE OF SUGARCANE SIRUP

if the total score is not less than 90 points.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of sugarcane sirup that possesses a reasonably good color; that possesses a reasonably good flavor; that is reasonably free from defects; that is reasonably clear; and that scores not less than 80 points when rated in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade C" or "U. S. Standard" is the quality of sugarcane sirup that possesses a fairly good color; that possesses a fairly good flavor; that is fairly free from defects; that is fairly clear; and that scores not less than 70 points when rated in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of sugarcane sirup that fails to meet the requirements of U. S. Grade C or U. S. Standard.

(a) General. Color has reference to the color of sugarcane sirup when examined by means of the U. S. D. A. permanent glass color standards for sugarcane sirup. Information regarding these color standards may be obtained by writing to the Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division, U.S. Department of Agriculture, Washington, D.C., 20250.

(b) (A) Classification. Sugarcane sirup that possesses a good color may be given a score of 27 to 30 points. "Good color" means that the color is bright and typical of sirup properly prepared and processed from sound, well matured sugarcane, and is equal to or lighter in color than U. S. D. A. permanent glass color standard No. 1 for sugarcane sirup. (c) (B) classification. If the sugarcane sirup possesses a reasonably good color, a score of 24 to 26 points may be given. "Reasonably good color" means that the color is reasonably bright, and is equal to or lighter in color than U. S. D. A. permanent glass color standard No. 2 for sugarcane sirup.

(d) (C) classification.

Sugarcane

sirup that possesses a fairly good color may be given a score of 21 to 23 points. Sugarcane sirup 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 color" means that the sugarcane sirup possesses a color that is equal to or lighter in color than U. S. D. A. permanent glass color standard No. 3 for sugarcane sirup.

(e) (SStd.) classification. Sugarcane sirup that fails to meet the requirements of the above paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

method of preparation for the particular type of sugarcane sirup.

(b) (A) classification. Sugarcane sirup that possesses a good flavor may be given a score of 27 to 30 points. "Good flavor” means that the product possesses a good, characteristic flavor for the type of sugarcane sirup and is free from objectionable flavors, including but not limited to, objectionable flavors caused by scorching or fermentation or the presence of any foreign or disagreeable flavor or odor.

(c) (B) classification. If the sugarcane sirup possesses a reasonably good flavor, a score of 24 to 26 points may be given. Sugarcane sirup that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good flavor" means that the product possesses a reasonably good, characteristic flavor for the type of sugarcane sirup and is free from objectionable flavors, including but not limited to, objectionable flavors caused by scorching or fermentation or the presence of any foreign or disagreeable flavor or odor.

(d) (C) classification. Sugarcane sirup that possesses a fairly good flavor may be given a score of 21 to 23 points. Sugarcane sirup 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 possesses a fairly good flavor for the type of sugarcane sirup and is free from objectionable flavors, including but not limited to, objectionable flavors caused by scorching or fermentation or the presence of any foreign or disagreeable flavor or odor.

(e) (SStd.) classification. Sugarcane sirup that fails to meet the requirements of the above paragraph (d) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.3109 Defects.

(a) General. Defects refers to the cleanliness of the product and the degree of freedom from harmless extraneous material, such as particles of fiber, carbon, or earthy material which may be in suspension or deposited as sediment in the container.

(b) (A) classification. Sugarcane sirup that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that the appearance and edibility of the product are not affected by the presence of harmless extraneous matter or other material which may be in suspension or deposited as sediment in the container. (c) (B) classification. If the sugarcane sirup is reasonably free from defects, a score of 16 or 17 points may be given. Sugarcane sirup that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the appearance and edibility of the product are not materially affected by the presence of harmless extraneous matter or other material which may be in suspension or deposited as sediment in the container.

(d) (C) classification. Sugarcane sirup that is fairly free from defects may be given a score of 14 or 15 points. Sugarcane sirup 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 the appearance and edibility of the product are not seriously affected by the presence of harmless extraneous matter or other material which may be in suspension or deposited as sediment in the container.

(e) (SStd.) classification. Sugarcane sirup that fails to meet the requirements of paragraph (d) 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).

§ 52.3110 Clarity.

(a) General. The factor of clarity has reference to the degree of freedom from fine particles of mineral matter, colloidal or amorphous material, or any other suspended matter that may affect the clarity, appearance, or edibility of the product.

(b) (A) classification. Sugarcane sirup that is practically clear may be given a score of 18 to 20 points. "Practically clear" means that the sugarcane sirup may contain not more than a trace of finely divided particles of suspended material which does not affect the appearance or edibility of the product.

(c) (B) classification. If the sugarcane sirup is reasonably clear a score of 16 or 17 points may be given. "Reasonably clear" means that the sugarcane sirup may contain finely divided particles of suspended material which does not materially affect the appearance or edibility of the product.

(d) (C) classification. Sugarcane sirup that is fairly clear may be given a score of 14 or 15 points. Sugarcane sirup 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 clear" means that the appearance or edibility of the sugarcane sirup may be materially but not seriously affected by the presence of finely divided particles of suspended material.

(e) (SStd.) classification. Sugarcane sirup that fails to meet the requirements of paragraph (d) 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).

DEFINITIONS AND METHODS OF ANALYSIS § 52.3111 Color of sugarcane sirup.

(a) The color classification of sugarcane sirup is determined by means of the U. S. D. A. permanent glass color standards for sugarcane sirup as outlined in this subpart.

(b) Partially crystallized sugarcane sirup is liquefied by heating to approximately 54.4° C. (130° F.) and cooled to approximately 20° C. (68° F.) before ascertaining the color of the sirup by means of the U. S. D. A. permanent glass color standards for sugarcane sirup. § 52.3112 Application of U. S. D. A. permanent glass color standards in classifying the color of sugarcane sirup. (a) Sample containers. The sample containers for use in making the visual color determination, as set forth in this subpart, are cells of colorless optical glass or plastic, having an internal width of 3.175 mm. (% inch) with outside dimensions of approximately 16 inches by 31⁄2 inches.

(b) Comparator; viewing box. The comparator or viewing box for the entire color range in the visual comparison test is divided into five compartments. Each compartment is provided with openings approximately 16 inches square in the two parallel sides. The U. S. D. A. permanent glass color standards are