[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: 21CFR155.190]
[Page 473-475]
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. 155.190 Canned tomatoes.
(a) Identity--(1) Description. (i) Canned tomatoes is the food
prepared from mature tomatoes conforming to the characteristics of the
fruit Lycopersicum esculentum P. Mill, of red or reddish varieties. The
tomatoes may or may not be peeled, but shall have had the stems and
calicies removed and shall have been cored, except where the internal
core is insignificant to texture and appearance.
(ii) Canned tomatoes may contain one or more of the safe and
suitable optional ingredients specified in paragraph (a)(2) of this
section, be packed without any added liquid or in one of the optional
packing media specified in paragraph (a)(3) of this section and be
prepared in one of the styles specified in paragraph (a)(4) 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. One or more of the following safe and
suitable ingredients may be used:
(i) Calcium salts in a quantity reasonably necessary to firm the
tomatoes, but the amount of calcium in the finished canned tomatoes is
not more than 0.045 percent of the weight, except that when the tomatoes
are prepared in one of the styles specified in paragraphs (a)(4) (ii) to
(iv) of this section the amount of calcium is not more than 0.08 percent
of the weight of the food.
(ii) Organic acids for the purpose of acidification.
(iii) Dry nutritive carbohydrate sweeteners whenever any organic
acid provided for in paragraph (a)(2)(ii) of this section is used, in a
quantity reasonably necessary to compensate for the tartness resulting
from such added acid.
(iv) Salt.
(v) Spices, spice oils.
[[Page 474]]
(vi) Flavoring and seasoning.
(vii) Vegetable ingredients such as onion, peppers, and celery, that
may be fresh or preserved by physical means, in a quantity not more than
10 percent by weight of the finished food.
(3) Packing media. (i) The liquid draining from the tomatoes during
or after peeling or coring.
(ii) The liquid strained from the residue from preparing tomatoes
for canning consisting of peels and cores with or without tomatoes or
pieces thereof.
(iii) The liquid strained from mature tomatoes (tomato juice).
(iv) Tomato paste, or tomato puree, or tomato pulp complying with
the compositional requirements of Sec. 155.191.
(4) Styles. (i) Whole.
(ii) Diced.
(iii) Sliced.
(iv) Wedges.
(5) Name of the food. (i) The name of the food is ``tomatoes'',
except that when the tomatoes are not peeled the name is ``unpeeled
tomatoes''.
(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 product as
specified in Sec. 101.22 of this chapter.
(b) A declaration of any added spice, seasoning, or vegetable
ingredient that characterizes the product, (e.g., ``with added ------''
or, ``with ------'' the blank to be filled in with the word(s)
``spice(s)'', ``seasoning(s)'', or the name(s) of the vegetable(s) used
or in lieu of the word(s) ``spice(s)'' or ``seasoning (s)'' the common
or usual name(s) of the spice(s) or seasoning(s) used) except that no
declaration of the presence of onion, peppers, and celery is required
for stewed tomatoes.
(c) The word ``stewed'' if the tomatoes contain characterizing
amounts of at least the three optional vegetables listed in paragraph
(a)(2)(vii) of this section.
(d) The styles: ``Diced'', ``sliced'', or ``wedges'' as appropriate.
(e) The name of the packing medium: ``tomato paste'', ``tomato
puree'', or ``tomato pulp'' as provided in paragraph (a)(3)(iv) of this
section, or ``strained residual tomato material from preparation for
canning'' as provided for in paragraph (a)(3)(ii) of this section, as
appropriate. The name of the packing medium shall be preceded by the
word ``with''.
(iii) The following may be included as part of the name or in close
proximity to the name:
(a) The word ``whole'' if the tomato ingredient is whole or almost
whole, and the weight of such ingredient is not less than 80 percent of
the drained weight of the finished food as determined in accordance with
the method prescribed in paragraph (b)(2) of this section.
(b) The words ``solid pack'' when none of the optional packing media
specified in paragraph (a)(3) of this section are used.
(c) The words ``in tomato juice'' if the packing medium specified in
paragraph (a)(3)(iii) of this section is used.
(6) Label declaration. The name of each ingredient used 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 tomatoes is as
follows:
(i) The drained weight, as determined by the method prescribed in
paragraph (b)(2)(i) of this section, is not less than 50 percent of the
weight of water required to fill the container, as determined by the
general method for water capacity of containers prescribed in Sec.
130.12(a) of this chapter;
(ii) The strength and redness of color as determined by the method
prescribed in paragraph (b)(2) of this section, are not less than that
of the blended color of any combination of the color discs described in
such method in which one-third the area of disc 1, and not more than
one-third the area of disc 2, is exposed;
(iii) Peel per kilogram (2.2 pounds) of the finished food covers an
area of not more than 15 cm\2\ (2.3 square inches) which is equivalent
to 6.8 cm\2\ (1.06 square inches) per pound based on an average of all
containers examined provided, however, that the area of peel is not a
factor of quality for canned unpeeled tomatoes labeled in accordance
with paragraph (a)(5)(i) of this section; and
(iv) Blemishes per kilogram (2.2 pounds) of the finished food cover
an area of not more than 3.5 cm\2\ (0.54
[[Page 475]]
square inch) which is equivalent to 1.6 cm\2\ (0.25 square inch) per
pound based on an average of all containers examined.
(2) Canned tomatoes shall be tested by the following method to
determine whether or not they meet the requirements of paragraphs (b)(1)
(i) and (ii) of this section:
(i) Remove lid from container, but in the case of a container with
lid attached by double seam, do not remove or alter the height of the
double seam. Tilt the opened container so as to distribute the contents
over the meshes of a circular sieve which has previously been weighed.
The diameter of the sieve used is 20.3 centimeters (8 inches) if the
quantity of the contents of the container is less than 1.4 kilograms (3
pounds) or 30.5 centimeters (12 inches) if such quantity is 1.4
kilograms (3 pounds) or more. The meshes of such sieve are made by so
weaving wire of 1.4 mm (0.054 inch) diameter as to form square openings
11.3 mm by 11.3 mm (0.446 inch by 0.446 inch). Without shifting the
tomatoes, so incline the sieve as to facilitate drainage of the liquid.
Two minutes from the time drainage begins, weigh the sieve and drained
tomatoes. The weight so found, less the weight of the sieve, shall be
considered to be the drained weight.
(ii) Remove from the sieve the drained tomatoes, cut out and
segregate successively those portions of least redness until 50 percent
of the drained weight has been so segregated. Comminute the segregated
portions to a uniform mixture without removing or breaking the seeds.
Fill the mixture into a black container to a depth of at least 25.4 mm
(1 inch). Free the mixture from air bubbles, and skim off or press below
the surface all visible seeds. Compare the color of the mixture, in full
diffused daylight or its equivalent, with the blended color of
combinations of the following concentric Munsell color discs of equal
diameter, or the color equivalent of such discs:
(a) Red--Munsell 5 R 2.6/13 (glossy finish).
(b) Yellow--Munsell 2.5 YR 5/12 (glossy finish).
(c) Black--Munsell N 1/ (glossy finish).
(d) Grey--Munsell N 4 (mat finish).
(3) Determine compliance as specified in Sec. 155.3(b).
(4) If the quality of canned tomatoes 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; if, however, the
quality of canned tomatoes falls below standard with respect to only one
of the factors of quality specified by paragraphs (b)(1) (i) to (iii) of
this section, there may be substituted for the second line of such
general statement of substandard quality (``Good Food--Not High Grade'')
a new line, appropriate for the corresponding subparagraph designation
of paragraph (b)(1) of this section which the canned tomatoes fail to
meet, to read as follows:
(i) ``Poor color'' or
(ii) ``Excessive peel'' or
(iii) ``Excessive blemishes''.
(c) Fill of container. (1) The standard of fill of container for
canned tomatoes is a fill of not less than 90 percent of the total
capacity of the container, as determined by the general method for fill
of containers prescribed in Sec. 130.12(b) of this chapter.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If canned tomatoes fall below the standard of fill of container
prescribed in paragraph (c)(1) of this 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.
[42 FR 14449, Mar. 15, 1977, as amended at 43 FR 12858, Mar. 28, 1978;
43 FR 30274, July 14, 1978; 45 FR 43400, June 27, 1980; 58 FR 17103,
Apr. 1, 1993; 59 FR 15051, Mar. 31, 1994]
Additives that reference this regulation: |
