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Food and Drug Administration, HHS § 146.187

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Food and Drug Administration, HHS § 146.187 Food and Drug Administration, HHS § 146.187 the tips of opposing centrifuge tubes in percent by weight of water-soluble sol- operating position. ids extracted from dried prunes. The quantity of prune solids may be ad- Approxi- mate revo- justed by the concentration, dilution, Diameter (inches) lutions per or both, of the water extract or ex- minute tracts made. Such food may contain 10 ......................................................................... 1,609 one or more of the optional acidifying 101⁄2 ..................................................................... 1,570 ingredients specified in paragraph 11 ......................................................................... 1,534 (b)(1) of this section, in a quantity suf- 111⁄2 ..................................................................... 1,500 12 ......................................................................... 1,468 ficient to render the food slightly tart; 121⁄2 ..................................................................... 1,438 it may contain honey added within the 13 ......................................................................... 1,410 quantitative limits prescribed by para- 131⁄2 ..................................................................... 1,384 14 ......................................................................... 1,359 graph (b)(2) of this section; and it may 141⁄2 ..................................................................... 1,336 contain added vitamin C in a quantity 15 ......................................................................... 1,313 prescribed by paragraph (b)(3) of this 151⁄2 ..................................................................... 1,292 16 ......................................................................... 1,271 section. Such food is sealed in a con- 161⁄2 ..................................................................... 1,252 tainer and so processed by heat, before 17 ......................................................................... 1,234 or after sealing, as to prevent spoilage. 171⁄2 ..................................................................... 1,216 18 ......................................................................... 1,199 (b) The optional ingredients referred 181⁄2 ..................................................................... 1,182 to in paragraph (a) of this section are: 19 ......................................................................... 1,167 (1) One or any combination of two or 191⁄2 ..................................................................... 1,152 20 ......................................................................... 1,137 more of the following acidifying ingre- dients: The milliliter reading at the top of the (i) Lemon juice. layer of ‘‘insoluble solids,’’ after (ii) Lime juice. centrifuging 3 minutes, is multiplied (iii) Citric acid. by two to obtain the percentage of (2) Honey, in a quantity not less than ‘‘insoluble solids.’’ 2 percent and not more than 3 percent (3) If the quality of pineapple juice by weight of the finished food. falls below the standard prescribed in (3) Vitamin C, in a quantity such paragraph (b)(1) of this section, the that the total vitamin C in each 6 fluid label shall bear the general statement ounces of the finished food amounts to of substandard quality specified in not less than 30 milligrams and not § 130.14 (a) of this chapter, in the man- more than 50 milligrams. ner and form therein specified. (c)(1) The name of the food is ‘‘Prune (c) Fill of container. (1) The standard juice—a water extract of dried prunes’’. of fill of container for pineapple juice, For the purposes of the Federal Food, except when the food is frozen, is not Drug, and Cosmetic Act concerning the less than 90 percent of the total capac- label declaration of the name of the ity of the container, as determined by food, the explanatory statement ‘‘A the general method for fill of container water extract of dried prunes’’ may ap- prescribed in § 130.12(b) of this chapter. pear immediately below the words (2) If pineapple juice falls below the ‘‘prune juice’’, but there shall be no in- standard of fill of container prescribed tervening written, printed, or graphic in paragraph (c)(1) of this section, the matter, and the type used for the words label shall bear the statement of sub- ‘‘A water extract of dried prunes’’ shall standard fill specified in § 130.14(b) of be of the same style and not less than this chapter, in the manner and form half the print size of the type used for therein specified. the words ‘‘prune juice’’. [42 FR 14433, Mar. 15, 1977, as amended at 47 (2)(i) When one or more of the FR 11831, Mar. 19, 1982; 47 FR 52694, Nov. 23, acidifying ingredients specified in 1982; 49 FR 10101, Mar. 19, 1984; 50 FR 19524, paragraph (b)(1) of this section are May 9, 1985; 54 FR 24895, June 12, 1989; 58 FR used, the label shall bear the statement 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] ‘‘lll added’’ or ‘‘with added lll’’, the blank being filled in with the name § 146.187 Canned prune juice. or names of the optional ingredients (a) Canned prune juice is the food used. prepared from a water extract of dried (ii) When honey, as specified in para- prunes and contains not less than 18.5 graph (b)(2) of this section, is used the 501 VerDate Mar<15>2010 19:02 May 17, 2013 Jkt 229069 PO 00000 Frm 00511 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT ofr150 PsN: PC150 Pt. 150 21 CFR Ch. I (4–1–13 Edition) label shall bear the statement ‘‘with Subpart A [Reserved] lll honey’’ or ‘‘lll honey added’’, the blank to be filled in with the per- Subpart B—Requirements for Spe- cent by weight of the honey in the fin- ished food or with the statement ‘‘be- cific Standardized Fruit But- tween 2 and 3%’’. ters, Jellies, Preserves, and (iii) When one or more of the ingredi- Related Products ents designated in paragraph (b)(1) of § 150.110 Fruit butter. this section and the ingredient des- ignated in paragraph (b)(2) of this sec- (a) The fruit butters for which defini- tion are used, the statements specified tions and standards of identity are pre- in paragraphs (c)(2) (i) and (ii) of this scribed by this section are the smooth, section may be combined, as for exam- semisolid foods each of which is made ple, ‘‘with lemon juice and between 2 from a mixture of one or a permitted and 3% honey added’’. combination of the optional fruit in- (iv) When vitamin C is added as pro- gredients specified in paragraph (b) of vided in paragraph (b)(3) of this sec- this section and one or any combina- tion, it shall be designated on the label tion of the optional ingredients speci- as ‘‘vitamin C added’’ or ‘‘with added fied in paragraph (c) of this section, vitamin C’’. which meets the specifications in para- (3) Wherever the name of the food ap- graph (d) of this section, and which is pears on the label so conspicuously as labeled in accordance with paragraph to be easily seen under customary con- (e) of this section. Such mixture is con- ditions of purchase, the words specified centrated with or without heat. The in this paragraph, showing the optional volatile flavoring materials or essence ingredients used, shall immediately from such mixture may be captured and conspicuously precede or follow during concentration, separately con- such name, without intervening writ- centrated, and added back to any such ten, printed, or graphic matter. mixture, together with any con- centrated essence accompanying any (d) Label declaration. Each of the in- optional fruit ingredient. gredients used in the food shall be de- (b)(1) Each of the optional fruit in- clared on the label as required by the gredients referred to in paragraph (a) applicable sections of parts 101 and 130 of this section is prepared by cooking of this chapter. one of the following fresh, frozen, [42 FR 14433, Mar. 15, 1977, as amended at 58 canned, and/or dried (evaporated) ma- FR 2882, Jan. 6, 1993] ture fruits, with or without added water, and screening out skins, seeds, PART 150—FRUIT BUTTERS, JELLIES, pits, and cores: PRESERVES, AND RELATED PROD- FACTOR REFERRED TO IN PARAGRAPH (D)(2) OF UCTS THIS SECTION Subpart A [Reserved] Name of fruit Apple .............................................................................. 7.5 Subpart B—Requirements for Specific Apricot ............................................................................ 7.0 Standardized Fruit Butters, Jellies, Pre- Grape ............................................................................. 7.0 serves, and Related Products Peach ............................................................................. 8.5 Pear ............................................................................... 6.5 Sec. Plum (other than prune) ................................................ 7.0 150.110 Fruit butter. Prune ............................................................................. 7.0 Quince ........................................................................... 7.5 150.140 Fruit jelly. 150.141 Artificially sweetened fruit jelly. (2) The permitted combinations are 150.160 Fruit preserves and jams. of two, three, four, and five of the fruit 150.161 Artificially sweetened fruit pre- ingredients specified in paragraph serves and jams. (b)(1) of this section; the weight of each AUTHORITY: 21 U.S.C. 321, 341, 343, 348, 371, is not less than one-fifth of the weight 379e. of the combination. Each such fruit in- SOURCE: 42 FR 14445, Mar. 15, 1977, unless gredient in any such combination is an otherwise noted. optional ingredient. 502 VerDate Mar<15>2010 19:02 May 17, 2013 Jkt 229069 PO 00000 Frm 00512 Fmt 8010 Sfmt 8010 Q:\21\21V2.TXT ofr150 PsN: PC150.
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