[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR150.110]
[Page 451-452]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 150_FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table
of Contents
Subpart B_Requirements for Specific Standardized Fruit Butters, Jellies,
Preserves, and Related Products
Sec. 150.110 Fruit butter.
Subpart A [Reserved]
Subpart B_Requirements for Specific Standardized Fruit Butters, Jellies,
Preserves, and Related Products
Sec.
150.110 Fruit butter.
150.140 Fruit jelly.
150.141 Artificially sweetened fruit jelly.
150.160 Fruit preserves and jams.
150.161 Artificially sweetened fruit preserves and jams.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14445, Mar. 15, 1977, unless otherwise noted.
Subpart A [Reserved]
(a) The fruit butters for which definitions and standards of
identity are prescribed by this section are the smooth, semisolid foods
each of which is made from a mixture of one or a permitted combination
of the optional fruit ingredients specified in paragraph (b) of this
section and one or any combination of the optional ingredients specified
in paragraph (c) of this section, which meets the specifications in
paragraph (d) of this section, and which is labeled in accordance with
paragraph (e) of this section. Such mixture is concentrated with or
without heat. The volatile flavoring materials or essence from such
mixture may be captured during concentration, separately concentrated,
and added back to any such mixture, together with any concentrated
essence accompanying any optional fruit ingredient.
(b)(1) Each of the optional fruit ingredients referred to in
paragraph (a) of this section is prepared by cooking one of the
following fresh, frozen, canned, and/or dried (evaporated) mature
fruits, with or without added water, and screening out skins, seeds,
pits, and cores:
Factor Referred to in Paragraph (d)(2) of This Section
------------------------------------------------------------------------
Name of fruit
------------------------------------------------------------------------
Apple............................................................ 7.5
Apricot.......................................................... 7.0
Grape............................................................ 7.0
Peach............................................................ 8.5
Pear............................................................. 6.5
Plum (other than prune).......................................... 7.0
Prune............................................................ 7.0
Quince........................................................... 7.5
------------------------------------------------------------------------
(2) The permitted combinations are of two, three, four, and five of
the fruit ingredients specified in paragraph (b)(1) of this section; the
weight of each is not less than one-fifth of the weight of the
combination. Each such fruit ingredient in any such combination is an
optional ingredient.
(c) The following safe and suitable optional ingredients may be
used:
(1) Nutritive carbohydrate sweeteners.
(2) Spice.
(3) Flavoring (other than artificial flavoring).
(4) Salt.
(5) Acidifying agents.
(6) Fruit juice or diluted fruit juice or concentrated fruit juice,
in a quantity not less than one-half the weight of the optional fruit
ingredient.
(7) Preservatives.
(8) Antifoaming agents except those derived from animal fats.
(9) Pectin, in a quantity which reasonably compensates for
deficiency, if any, of the natural pectin content of the fruit
ingredient.
(d) For the purposes of this section:
(1) The mixture referred to in paragraph (a) of this section shall
contain not less than five parts by weight of the fruit ingredient as
measured in accordance with paragraph (d)(2) of this section to each two
parts by weight of nutritive carbohydrate sweetener as measured in
accordance with paragraph (d)(4) of this section.
(2) Any requirement with respect to the weight of any optional fruit
ingredient, whether concentrated, unconcentrated, or diluted, means the
weight determined by the following method: (i) Determine the percent of
[[Page 452]]
soluble solids in the optional fruit ingredient by the method for
soluble solids referred to in paragraph (d)(3) of this section; (ii)
multiply the percent so found by the weight of such fruit ingredient;
(iii) divide the result by 100; (iv) subtract from the quotient the
weight of any nutritive sweetener solids or other added solids; and (v)
multiply the remainder by the factor for such ingredient prescribed in
paragraph (b)(1) of this section. The result is the weight of the
optional fruit ingredient.
(3) The soluble solids content of the finished fruit butter is not
less than 43 percent, as determined by the method prescribed in
``Official Methods of Analysis of the Association of Official Analytical
Chemists'' (AOAC), 13th Ed. (1980), section 22.024, under ``Soluble
Solids by Refractometer in Fresh and Canned Fruits, Fruit Jellies,
Marmalades, and Preserves--Official Final Action,'' which is
incorporated by reference, except that no correction is made for water-
insoluble solids. Copies may be obtained from the AOAC INTERNATIONAL,
481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be
examined at the National Archives and Records Administration (NARA). For
information on the availability of this material at NARA, call 202-741-
6030, or go to: http://www.archives.gov/federal--register/code--of--
federal--regulations/ibr--locations.html.
(4) The weight of any nutritive carbohydrate sweetener means the
weight of the solids of such ingredient.
(5) The weight of fruit juice or diluted fruit juice or concentrated
fruit juice (optional ingredient, paragraph (c)(6)) from a fruit
specified in paragraph (b)(1) of this section is the weight of such
juice, as determined by the method prescribed in paragraph (d)(2) of
this section, except that the percent of soluble solids is determined by
the method prescribed in the AOAC, 13th Ed. (1980), section 31.011,
under ``Solids by Means of Refractometer--Official Final Action,'' which
is incorporated by reference; the weight of diluted concentrated juice
from any other fruits is the original weight of the juice before it was
diluted or concentrated. The availability of this incorporation by
reference is given in paragraph (d)(3) of this section.
(e)(1) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter, except that:
(i) In case the fruit butter is made from a single fruit ingredient,
the name is ``Butter'', preceded by the name where by such fruit is
designated in paragraph (b)(1) of this section.
(ii) In case the fruit butter is made from a combination of two,
three, four, or five fruit ingredients, the name is ``Butter'', preceded
by the words ``Mixed fruit'' or by the names whereby such fruits are
designated in paragraph (b)(1) of this section, in the order of
predominance, if any, of the weight of such fruit ingredients in the
combination.
(2) Each of the optional ingredients specified in paragraphs (b) and
(c) of this section shall be declared on the label as required by the
applicable sections of part 101 of this chapter, except that:
(i) Other than in the case of dried (evaporated) fruit the name(s)
of the fruit or fruits used may be declared without specifying the
particular form of the fruit or fruits used. When the optional fruit
ingredient is prepared in whole or in part from dried fruit, the label
shall bear the words ``prepared from'' or ``prepared in part from'', as
the case may be, followed by the word ``evaporated'' or ``dried'',
followed by the name whereby such fruit is designated in paragraph (c)
of this section. When two or more such optional fruit ingredients are
used, such names, each preceded by the word ``evaporated'' or ``dried'',
shall appear in the order of predominance, if any, of the weight of such
ingredients in the combination.
(ii) [Reserved]
[42 FR 14445, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982;
49 FR 10101, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
Additives that reference this regulation: |
