§ 155.200 21 CFR Ch. I (4–1–96 Edition)
after 30 seconds read the maximum dis- (ii) When the food is packaged in in- tance of flow to the nearest 0.1 centi- dividual serving-size packages contain- meter. Clean and dry the instrument ing 56.7 grams (2 ounces) or less. and repeat the reading on another por- (2) Determine compliance as specified tion of sample. Do not wash instru- in § 155.3(b). ment with hot water if it is to be used (3) If the catsup falls below the stand- immediately for the next determina- ard of fill prescribed in paragraphs (c) tion, as this may result in an increase (1) and (2) of this section, the label in temperature of the sample. For shall bear the general statement of highest accuracy, the instrument substandard fill as specified in should be maintained at a temperature § 130.14(b) of this chapter, in the man- of 20 ± 1° C. If readings vary more than ner and form therein specified. 0.2 centimeter, repeat a third time or [48 FR 3956, Jan. 28, 1983, as amended at 49 until satisfactory agreement is ob- FR 15073, Apr. 17, 1984; 58 FR 2883, Jan. 6, tained. Report the average of two or 1993] more readings, excluding any that ap- pear to be abnormal. § 155.200 Certain other canned vegeta- (2) Determine compliance as specified bles. in § 155.3(b). (a) The canned vegetables for which (3) If the quality of catsup falls below definitions and standards of identity the standard prescribed in paragraphs are prescribed by this section are those (b) (1) and (2) of this section, the label named in column I of the table set shall bear the general statement of forth in paragraph (b) of this section. substandard quality specified in The vegetable ingredient in each such § 130.14(a) of this chapter, in the man- canned vegetable is obtained by proper ner and form therein specified, but in preparation from the succulent vegeta- lieu of such general statement of sub- ble prescribed in column II of such standard quality when the quality of table. If two or more forms of such in- the catsup falls below the standard, the gredient are designated in column III label may bear the alternative state- of such table, the vegetable in each ment, ‘‘Below Standard in Quality— such form is an optional ingredient. To Low Consistency.’’ the vegetable ingredient additional in- (c) Fill of container. (1) The standard gredients as required or permitted by of fill of container for catsup, as deter- paragraph (c) of this section are added, mined by the general method for fill of and the food is sealed in a container container prescribed in § 130.12(b) of and so processed by heat as to prevent this chapter, is not less than 90 percent spoilage. of the total capacity except: (b) The table referred to in paragraph (i) When the food is frozen, or (a) of this section is as follows:
IÐName or synonym of canned vegetable IIÐSource IIIÐOptional forms of vegetable ingredient
Artichokes ...... Flower buds of the artichoke plant ...... Whole; half or halves or halved; whole hearts; halved hearts; quartered hearts. Asparagus ...... Edible portions of sprouts of the asparagus plant, as follows:. 3 and 3¤4 in or more of upper end ...... Stalks or spears. 3 and 3¤4 in or more of peeled upper end ...... Peeled stalks or peeled spears. Not less than 2 and 3¤4 in but less than 3 and Tips. 3¤4 in of upper end. Less than 2 and 3¤4 in of upper end ...... Points. Sprouts cut in pieces ...... Cut stalks or cut spears. Sprouts from which the tip has been re- Bottom cuts or cutsÐtips removed. moved, cut in pieces. Bean sprouts ...... Sprouts of the Mung bean. Shelled beans ...... Seed shelled from green or wax bean pods, with or without snaps (pieces of immature unshelled pods). Lima beans or butter beans ...... Seed shelled from the pods of the lima bean plant. Beets ...... Root of the beet plant ...... Whole; slices or sliced; quarters or quartered; dice or diced; cut; shoestring or French style or julienne.
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IÐName or synonym of canned vegetable IIÐSource IIIÐOptional forms of vegetable ingredient
Beet greens ...... Leaves, or leaves and immature root, of the beet plant. Broccoli ...... Heads of the broccoli plant. Brussels sprouts ...... Sprouts of the brussels sprouts plant. Cabbage ...... Cut pieces of the heads of the cabbage plant. Carrots ...... Root of the carrot plant ...... Do. Cauliflower ...... Cut pieces of the head of the cauliflower plant. Celery ...... Stalks of the celery plant ...... Cut; hearts. Collards ...... Leaves of the collard plant. Dandelion greens ...... Leaves of the dandelion plant. Kale ...... Leaves of the kale plant. Mustard greens ...... Leaves of the mustard plant. Okra ...... Pods of the okra plant ...... Whole; cut. Onions ...... Bulb of the onion plant ...... Do. Parsnips ...... Root of the parsnip plant ...... Whole; quarters or quartered; slices or sliced; cut; shoestring or French style or julienne. Black-eye peas or black-eyed Seed shelled from pods of the black-eye pea peas. plant, with or without snaps (pieces of im- mature unshelled pods). Field peas ...... Seed shelled from pods of the field pea plant (other than the black-eye pea plant), with or without snaps (pieces of immature unshelled pods). Green sweet peppers ...... Green pods of the sweet pepper plant ...... Whole; halves or halved; pieces; dice or diced; strips; chopped. Red sweet peppers ...... Red-ripe pods of the sweet pepper plant ...... Do. Pimientos or pimentos ...... Red-ripe pods of the pimiento, pimento, pep- Whole; halves or halved; pieces; dice or per plant. diced; slices or sliced; chopped. Potatoes ...... Tuber of the potato plant ...... Whole; slices or sliced; dice or diced; pieces; shoestring or French style or julienne; French fry cut. Rutabagas ...... Root of the rutabaga plant ...... Whole; quarters or quartered; slices or sliced; dice or diced; cut. Salsify ...... Root of the salsify plant. Spinach ...... Leaves of the spinach plant ...... Whole leaf; cut leaf or sliced; chopped. Sweet potatoes ...... Tuber of the sweet potato plant ...... Whole; mashed; pieces or cuts or cut (longi- tudinally cut halves may be named on la- bels as halves or halved in lieu of pieces or cuts or cut). Swiss chard ...... Leaves of the Swiss chard plant. Truffles ...... Fruit of the truffle. Turnip greens ...... Leaves of the turnip plant. Turnips ...... Root of the turnip plant ...... Whole; quarters or quartered; slices or sliced; dice or diced; cut.
(c) Water is added to the vegetable 201(s) of the Federal Food, Drug, and ingredient, except that pimientos may Cosmetic Act, or if it is a food additive be canned with or without added water, as so defined, is used in conformity and sweet potatoes in mashed form are with regulations established pursuant canned without added water. Aspar- to section 409 of the act, is added in agus may be canned with added water, such quantity as to reduce the pH of asparagus juice, or a mixture of both. the finished canned vegetable to 4.5 or For the purposes of this section, aspar- below. The following optional ingredi- agus juice is the clear, unfermented ents, in the case of the vegetables spec- liquid expressed from the washed and ified, may be added: heated sprouts or parts of sprouts of (1) An edible vegetable oil, in the the asparagus plant, and mixtures of cases of artichokes and pimientos. asparagus juice and water are consid- (2) Snaps, in the cases of shelled ered to be water when such mixtures beans, black-eyed peas, and field peas. are used as a packing medium for (3) In the case of all vegetables (ex- canned asparagus. In the case of arti- cept canned mashed sweet potatoes as chokes, a vinegar or any safe and suit- regards the seasonings listed in para- able organic acid, which either is not a graph (c)(3)(iii) of this section) one or food additive as defined in section more of the following optional
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seasoning ingredients may be added in (9) In the case of canned asparagus a quantity sufficient to season the packed in glass containers, stannous food. chloride may be added in a quantity (i) Refined sugar (sucrose). not to exceed 15 parts per million cal- (ii) Refined corn sugar (dextrose). culated as tin (Sn), except that in the (iii) Corn sirup, glucose sirup. case of asparagus packed in glass con- (iv) Dried corn sirup, dried glucose tainers with lids lined with an inert sirup. material the quantity of stannous chlo- (v) Spice. ride added may exceed 15 parts per mil- (vi) A vinegar. lion but not 20 parts per million cal- (vii) Green peppers or red peppers culated as tin (Sn). which may be dried. (10) In the case of canned black-eyed (viii) Mint leaves. peas, disodium EDTA may be added in (ix) Onions, which may be dried. a quantity not to exceed 145 parts per (x) Garlic, which may be dried. million. (xi) Horseradish. (11) In the case of potatoes, calcium (xii) Lemon juice or concentrated disodium EDTA may be added in a lemon juice. quantity not to exceed 110 parts per (xiii) Butter or margarine in a quan- million. tity not less than 3 percent by weight (12) A vinegar or any safe and suit- of the finished food. When butter or able organic acid for all vegetables (ex- margarine is added, safe and suitable cept artichokes, in which the quantity emulsifiers or stabilizers, or both, may of such optional ingredient is pre- be added. When butter or margarine is scribed by the introductory text of added, no spice or flavoring simulating paragraph (c) of this section) in a quan- the color or flavor imparted by butter tity which, together with the amount or margarine is used. of any lemon juice or concentrated (4) In the case of all vegetables, the lemon juice that may be added, is not following optional ingredients may be more than sufficient to permit effec- added: (i) Salt. tive processing by heat without discol- (ii) Monosodium glutamate. oration or other impairment of the ar- (iii) Disodium inosinate complying ticle. with the provisions of § 172.535 of this (d) The name of each canned vegeta- chapter. ble for which a definition and standard (iv) Disodium guanylate complying of identity is prescribed by this section with the provisions of § 172.530 of this is the name or any synonym thereof chapter. whereby such vegetable is designated (v) Hydrolyzed vegetable protein. in column I of the table in paragraph (vi) Autolyzed yeast extract. (b) of this section. (5) In the case of all vegetables fla- (e) When two or more forms of the voring (except artificial) may be added. vegetable are specified in column III of (6) In the case of bean sprouts, lima the table in paragraph (b) of this sec- beans, carrots, green sweet peppers, red tion, the label shall bear the specified sweet peppers, and potatoes, any safe word or words, or in case synonyms are and suitable calcium salts may be so specified, one of such synonyms, added as a firming agent. showing the form of the vegetable in- (7) In the case of canned artichokes gredient present; except that in the packed in glass containers, ascorbic case of canned spinach, if the whole acid may be added in a quantity not to leaf is the optional form used, the word exceed 32 milligrams per 100 grams of ‘‘spinach’’ unmodified may be used in the finished food. lieu of the words ‘‘whole leaf spinach’’. (8) In the case of canned asparagus, (f)(1) If the optional ingredient speci- ascorbic acid, erythorbic acid, or the fied in paragraph (c)(1) of this section sodium salts of ascorbic acid or is present, the label shall bear the erythorbic acid may be added in an statement ‘‘————— oil added’’ or amount necessary to preserve color in ‘‘With added ————— oil’’, the blank the ‘‘white’’ and ‘‘green-tipped and being filled in with the common or white’’ color types. usual name of the oil.
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(2) If asparagus juice is used as a (i) Buttons—consisting of whole packing medium in canned asparagus, mushrooms with attached stems not the label shall bear the statement exceeding 5 millimeters (0.2 inch) in ‘‘Packed in asparagus juice’’. length, measured from the bottom of (3) If the optional ingredient speci- the veil. fied in paragraph (c)(2) of this section (ii) Whole—consisting of whole mush- is present, the label shall bear the rooms with attached stems cut to a statement ‘‘With snaps’’. length not exceeding the diameter of (g) The name of the food shall include the cap, measured from the bottom of a declaration of any flavoring that the veil. characterizes the product as specified (iii) Quarters—consisting of buttons in § 101.22 of this chapter, and a dec- or whole style cut into four approxi- laration of any spice or seasoning that mately equal parts. characterizes the product; for example, (iv) Slices or sliced—consisting of but- ‘‘with added spice’’, ‘‘seasoned with red tons or whole style of which not less peppers’’, ‘‘seasoned with butter’’. than 50 percent are cut parallel to the Wherever the name of the vegetable ap- longitudinal axis of the stem and 2 mil- pears on the label so conspicuously as limeters to 8 millimeters (0.08 inch to to be easily seen under customary con- 0.32 inch) in thickness. ditions of purchase, the words and (v) Random sliced—consisting of but- statements specified in paragraphs (e) tons or whole style sliced in a random and (f) (1) through (3) of this section manner. shall immediately and conspicuously (vi) Pieces and stems—consisting of precede or follow such name, without pieces of caps and stems of irregular intervening written, printed, or graph- shapes and sizes. ic matter, except that the varietal (3) Optional ingredients. One or any name of the vegetable may so inter- combination of two or more of the fol- vene. lowing safe and suitable optional ingre- (h) Label declaration. Each of the in- dients as provided for in paragraph gredients used in the food shall be de- (a)(1) of this section may be used: clared on the label as required by the (i) Salt. applicable sections of parts 101 and 130 (ii) Monosodium glutamate. of this chapter. (iii) Disodium inosinate complying [42 FR 14449, Mar. 15, 1977, as amended at 42 with the provisions of § 172.535 of this FR 30358, June 14, 1977; 46 FR 56410, Nov. 17, chapter. 1981; 48 FR 10813, Mar. 15, 1983; 49 FR 6711, (iv) Disodium guanylate complying Feb. 23, 1984; 58 FR 2883, Jan. 6, 1993; 59 FR with the provisions of § 172.530 of this 15052, Mar. 31, 1994] chapter. (v) Hydrolyzed vegetable protein. § 155.201 Canned mushrooms. (vi) Autolyzed yeast extract. (a) Identity—(1) Definition. Canned (vii) Ascorbic acid (vitamin C) in a mushrooms is the food properly pre- quantity not to exceed 132 milligrams pared from the caps and stems of suc- for each 100 grams (37.5 milligrams for culent mushrooms conforming to the each ounce) of drained weight of mush- characteristics of the species Agaricus rooms. (Psalliota) bisporus or A. bitorquis, in one (viii) Organic acids (except no vin- of the optional styles specified in para- egar is permitted), only where the in- graph (a)(2) of this section, packed with side metal of the container is fully a suitable liquid medium which may enamel-lined and in glass containers include water; and may contain one or with fully enamel-lined caps. Ascorbic more safe and suitable optional ingre- acid as provided for in paragraph dients specified in paragraph (a)(3) of (a)(3)(vii) of this section. this section. The food is sealed in a (ix) Calcium disodium container and, before or after sealing, ethylenediaminetetraacetate (CaNa2 is so processed by heat as to prevent EDTA) in a quantity not to exceed 200 spoilage. parts per million for use to promote (2) Styles. The optional styles of the color retention. mushroom ingredient referred to in (4) Labeling requirements. (i) The name paragraph (a)(1) of this section are: of the food is mushrooms. The style as
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