[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: 21CFR155.191]
[Page 475-478]
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. 155.191 Tomato concentrates.
(a) Identity--(1) Definition. Tomato concentrates are the class of
foods each of which is prepared by concentrating one or any combination
of two or more of the following optional tomato ingredients:
(i) The liquid obtained from mature tomatoes of the red or reddish
varieties (Lycopersicum esculentum P. Mill).
(ii) The liquid obtained from the residue from preparing such
tomatoes for
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canning, consisting of peelings and cores with or without such tomatoes
or pieces thereof.
(iii) The liquid obtained from the residue from partial extraction
of juice from such tomatoes.
Such liquid is obtained by so straining the tomatoes, with or without
heating, as to exclude skins (peel), seeds, and other coarse or hard
substances in accordance with good manufacturing practice. Prior to
straining, food-grade hydrochloric acid may be added to the tomato
material in an amount to obtain a pH no lower than 2.0. Such acid is
then neutralized with food-grade sodium hydroxide so that the treated
tomato material is restored to a pH of 4.20.2.
Water may be added to adjust the final composition. The food contains
not less than 8.0 percent tomato soluble solids as defined in Sec.
155.3(e). The food is preserved by heat sterilization (canning),
refrigeration, or freezing. When sealed in a container to be held at
ambient temperatures, it is so processed by heat, before or after
sealing, as to prevent spoilage.
(2) Optional ingredients. One or any combination of two or more of
the following safe and suitable ingredients may be used in the foods:
(i) Salt (sodium chloride formed during acid neutralization shall be
considered added salt).
(ii) Lemon juice, concentrated lemon juice, or organic acids.
(iii) Sodium bicarbonate.
(iv) Water, as provided for in paragraph (a)(1) of this section.
(v) Spices.
(vi) Flavoring.
(3) Labeling. (i) The name of the food is:
(a) ``Tomato puree'' or ``tomato pulp'' if the food contains not
less than 8.0 percent but less than 24.0 percent tomato soluble solids.
(b) ``Tomato paste'' if the food contains not less than 24.0 percent
tomato soluble solids.
(c) The name ``tomato concentrate'' may be used in lieu of the name
``tomato puree,'' ``tomato pulp,'' or ``tomato paste'' whenever the
concentrate complies with the requirements of such foods; except that
the label shall bear the statement ``for remanufacturing purposes only''
when the concentrate is packaged in No. 10 containers (3.1 kilograms or
109 avoirdupois ounces total water capacity) or containers that are
smaller in size.
(d) ``Concentrated tomato juice'' if the food is prepared from the
optional tomato ingredient described in paragraph (a)(1)(i) of this
section and is of such concentration that upon diluting the food
according to label directions as set forth in paragraph (a)(3)(iii) of
this section, the diluted article will contain not less than 5.0 percent
by weight tomato soluble solids.
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from canning'' if the optional
tomato ingredient specified in paragraph (a)(1)(ii) of this section is
present.
(b) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from partial extraction of
juice'' if the optional tomato ingredient specified in paragraph
(a)(1)(iii) of this section is present.
(c) A declaration of any flavoring that characterizes the product as
specified in Sec. 101.22 of this chapter and a declaration of any spice
that characterizes the product, e.g., ``Seasoned with ------,'' the
blank to be filled in with the words ``added spice'' or, in lieu of the
word ``spice,'' the common name of the spice.
(iii) The label of concentrated tomato juice shall bear adequate
directions for dilution to result in a diluted article containing not
less than 5.0 percent by weight tomato soluble solids; except that
alternative methods may be used to convey adequate dilution directions
for containers that are larger than No. 10 containers (3.1 kilograms or
109 avoirdupois ounces total water capacity).
(iv) 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 water need not be
declared in the ingredient statement when added to adjust the tomato
[[Page 477]]
soluble solids content of tomato concentrates within the range of
soluble solids levels permitted for these foods.
(v) Determine percent tomato soluble solids as specified in Sec.
155.3(e). Determine compliance as specified in Sec. 155.3(b). A lot
shall be deemed to be in compliance for tomato soluble solids as
follows:
(a) The sample average meets or exceeds the required minimum.
(b) The number of sample units that are more than 1 percent tomato
soluble solids below the minimum required does not exceed the acceptance
number in the sampling plans set forth in Sec. 155.3(c)(2).
(b) Quality. (1) The standard of quality for tomato concentrate
(except for concentrated tomato juice, which when diluted to 5.0 percent
tomato soluble solids shall conform to the standard of quality for
tomato juice set forth in Sec. 156.145 of this chapter) is as follows:
(i) The strength and redness of color of the food, when diluted with
water (if necessary) to 8.10.1 percent tomato
soluble solids is not less than the composite color produced by spinning
the Munsell color discs in the following combination:
53 percent of the area of Disc 1;
28 percent of the area of Disc 2; and
19 percent of the area of either Disc 3 or Disc 4; or
9\1/2\ percent of the area of Disc 3 and 9\1/2\ percent of the area of
Disc 4, whichever most nearly matches the appearance of the sample.
(ii) Not more than one whole seed per 600 grams (21 ounces).
(iii) Not more than 36 of the following defects, either singly or in
combination, per 100 grams (3.5 ounces) of the product when diluted with
water to 8.10.1 percent tomato soluble solids:
(a) Pieces of peel 5 millimeters (0.20 inch) or greater in length
(without unrolling).
(b) Pieces of seed (seed particles) 1 millimeter (0.039 inch) or
greater in length.
(c) Blemishes, such as dark brown or black particles (specks)--not
more than four exceed 1.6 millimeters (0.0625 inch) in length of which
not more than one exceeds 3.2 millimeters (0.125 inch) and none exceed
6.4 millimeters (0.25 inch).
(2) Methodology. Dilute with water, if necessary, to 8.10.1 percent tomato soluble solids. (i) Determine
strength and redness of color as prescribed in Sec. 155.3(d).
(ii) Whole seeds--Weigh out 600 grams (21 ounces) of the well-mixed,
diluted concentrate; place a U.S. No. 12 screen (1.68 millimeters (0.066
inch) openings) over the sink drain; transfer the product sample onto
the screen; rinse container thoroughly with water and pour through
screen; flush sample through screen by using an adequate spray of water;
check screen for whole seeds; apply the appropriate allowance.
(iii) Peel, pieces of seed, and blemishes--Spread the prepared
concentrate evenly on a large white tray and remove the individual
defects, identify, classify, and measure.
(3) Sampling and acceptance. Determine compliance as specified in
Sec. 155.3(b).
(4) If the quality of the tomato concentrate falls below the
standard prescribed in paragraph (b) (1) and (3) 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 the tomato concentrate falls below the standard in
one or more respects, 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(s) under paragraph
(b)(1) of this section which such tomato concentrate fails to meet, as
follows:
(i) ``Poor color.''
(ii) ``Excessive seeds.''
(iii)(a) ``Excessive pieces of peel.''
(b) ``Excessive pieces of seed.''
(c) ``Excessive blemishes.''
(c) Fill of container. (1) The standard of fill of container for
tomato concentrate, 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, except when the food is frozen.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the tomato concentrate falls below the standard of fill
prescribed in
[[Page 478]]
paragraph (c) (1) and (2) 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 prescribed.
[48 FR 3954, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58
FR 2883, Jan. 6, 1993; 58 FR 17104, Apr. 1, 1993]
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