[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: 21CFR155.170]
[Page 470-473]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 155_CANNED VEGETABLES--Table of Contents
Subpart B_Requirements for Specific Standardized Canned Vegetables
Sec. 155.170 Canned peas.
(a) Identity--(1) Definition. Canned peas is the food prepared from
fresh or
[[Page 471]]
frozen succulent seeds of the pea plant of the species Pisum sativum L.
but excluding the subspecies macrocarpum. Only sweet wrinkled varieties,
smooth-skin varieties, or hybrids thereof may be used. The product is
packed with water or other suitable aqueous liquid medium to which may
be added one or more of the other optional ingredients set forth in
paragraph (a)(2) of this section. Such food is sealed in a container
and, before or after sealing, is so processed by heat as to prevent
spoilage.
(2) Optional ingredients. In addition to the optional packing media
provided for in paragraph (a)(1) of this section, the following safe and
suitable optional ingredients may be used:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate.
(iv) Disodium guanylate.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(vii) One or any combination of two or more of the dry or liquid
forms of sugar, invert sugar sirup, dextrose, glucose sirup, and
fructose.
(viii) Spice.
(ix) Flavoring (except artificial).
(x) Color additives.
(xi) Calcium salts, the total amount of which added to firm the peas
shall not result in more than 350 milligrams/kilogram (0.01 ounce/2.2
pounds) of calcium in the finished food.
(xii) Magnesium hydroxide, magnesium oxide, magnesium carbonate, or
any mixture or combination of these in such quantity that the pH of the
finished canned peas is not more than 8, as determined by the glass
electrode method for the hydrogen ion concentration.
(xiii) Seasonings and garnishes:
(a) Pieces of green or red peppers or mixtures of both, either of
which may be dried, or other vegetables not exceeding in total 15
percent of the drained weight of the finished food.
(b) Lemon juice or concentrated lemon juice.
(c) Mint leaves.
(d) Butter or margarine in a quantity not less that 3 percent by
weight of the finished food, or other vegetable or animal fats or oils
in a quantity not less than 2.4 percent by weight of the finished foods.
When butter, margarine, or other vegetable or animal fats or oils are
added, emulsifiers or stabilizers or both may be added, but no color,
spice, or flavoring simulating the color or flavor imparted by butter or
margarine may be used.
(3) Labeling. (i) The name of the food is ``peas'' and may include
the designation ``green.'' The term ``early,'' ``June,'' or ``early
June'' shall precede or follow the name in the case of smooth-skin peas
or substantially smooth-skin peas, such as Alaska-type peas or hybrids
having similar characteristics. Where the peas are of sweet green
wrinkled varieties or hybrids having similar characteristics, the name
may include the designation ``sweet,'' ``wrinkled,'' or any combination
thereof. The term ``petit pois'' may be used in conjunction with the
name of the food when an average of 80 percent or more of the peas will
pass through a circular opening of a diameter of 7.1 millimeters (0.28
inch). If any color additive has been added, the name of the food shall
include the term ``artificially colored.''
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) A declaration of any flavoring that characterizes the food, as
specified in Sec. 101.22 of this chapter.
(b) A declaration of any spice, seasoning, or garnishing that
characterizes the product, e.g., ``seasoned with green peppers'',
``seasoned with butter'', ``seasoned with ------ oil'', the blank to be
filled in with the common or usual name of the oil, ``with added
spice'', or, in lieu of the word spice, the common or usual name of the
spice.
(c) The words ``vacuum pack'' or ``vacuum packed'' when the weight
of the liquid in the container, as determined by the method prescribed
in Sec. 155.3(a) is not more than 20 percent of the net weight, and the
container is closed under conditions creating a high vacuum in the
container.
(4) 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.
(b) Quality. (1) The standard of quality for canned peas is as
follows:
[[Page 472]]
(i) Blond and yellow peas. Not more than 2 percent of the drained
weight is blond and/or yellow peas, i.e., white or yellow but edible
peas.
(ii) Blemished peas. Not more than 5 percent of the drained weight
is blemished peas, i.e., slightly stained or spotted peas.
(iii) Seriously blemished peas. Not more than 1 percent of the
drained weight is seriously blemished peas, i.e., peas that are hard,
shrivelled, spotted, discolored, or otherwise blemished to an extent
that the appearance or eating quality is seriously affected.
(iv) Pea fragments. Not more than 10 percent of the drained weight
is pea fragments, i.e., portions of peas, separated or individual
cotyledons, crushed, partial or broken cotyledons, and loose skins, but
excluding entire intact peas with skins detached.
(v) Extraneous vegetable material. Not more than 0.5 percent of the
drained weight is extraneous vegetable material, i.e., vine or leaf or
pod material from the pea plant or other such material.
(vi) Alcohol-insoluble solids. The alcohol-insoluble solids of
smooth-skin or substantially smooth-skin peas, such as Alaska-type peas
or hybrids having similar characteristics, may not be more than 23.5
percent and, of sweet green wrinkled varieties or hybrids having similar
characteristics, not more than 21 percent based on the procedure set
forth in the ``Official Methods of Analysis of the Association of
Official Analytical Chemists,'' 13th Ed. (1980), section 30.012, which
is incorporated by reference. Copies are available from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or available for inspection 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.
(vii) Limitation. The sum of the pea material described in
paragraphs (b)(1) (i), (ii), (iii), (iv), and (v) of this section shall
not exceed 12 percent.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the quality of canned peas falls below the standard
prescribed in paragraph (b)(1) of this section, the label shall bear the
general statement of substandard quality specified in Sec. 130.14(a) of
this chapter, in the manner and form therein specified; but in lieu of
such general statement of substandard quality when the quality of canned
peas falls below the standard in only one respect, the label may bear
the alternative statement, ``Below standard in quality '', the blank to
be filled in with the words specified after the corresponding paragraph
under paragraph (b)(1) of this section which such canned peas fail to
meet, as follows: (i) ``Excessive blond and/or yellow peas''; (ii)
``Excessive blemished peas''; (iii) ``Excessive seriously blemished
peas''; (iv) ``Excessive pea fragments''; (v) ``Excessive vegetable
material''; (vi) ``Excessive mealy''. Such alternative statement shall
immediately and conspicuously precede or follow without intervening
written, printed, or graphic matter, the name ``peas'' and any words and
statements required or authorized to appear with such name by paragraph
(a)(3) of this section.
(c) Fill of container. (1) Except in the case of vacuum pack peas,
the fill of pea ingredient and packing medium, as determined by the
general method for fill of container prescribed in Sec. 130.12(b) of
this chapter, is not less than 90 percent of the total capacity of the
container.
(2) When the peas and liquid are removed from the container and
returned thereto, the leveled peas (irrespective of the quantity of the
liquid), 15 seconds after they are so returned, completely fill the
container. A container with lid attached by double seam shall be
considered to be completely filled when it is filled to 5 millimeters
(0.2 inch) vertical distance below the top of the double seam; and a
glass container shall be considered to be completely filled when it is
filled to 13 millimeters (0.5 inch) vertical distance below the top of
the container.
(3) Determine compliance for fill of container as specified in Sec.
155.3(b).
(4) If canned peas fall below the standard of fill of container
prescribed in paragraph (c)(1) and/or (2) of this
[[Page 473]]
section, the label shall bear the general statement of substandard fill
specified in Sec. 130.14(b) of this chapter, in the manner and form
therein specified.
[45 FR 43398, June 27, 1980, as amended at 47 FR 11832, Mar. 19, 1982;
48 FR 15241, Apr. 8, 1983; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
Effective Date Note: In Sec. 155.170, those portions of paragraph
(a)(2) pertaining to the deletion of magnesium, hydroxide, magnesium
oxide, and magnesium carbonate were stayed until further notice at 46 FR
35086, July 1, 1981, effective June 30, 1981.
Additives that reference this regulation: |
