[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: 21CFR155.200]
[Page 479-482]
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. 155.200 Certain other canned vegetables.
(a) The canned vegetables for which definitions and standards of
identity are prescribed by this section are those named in column I of
the table set forth in paragraph (b) of this section. The vegetable
ingredient in each such canned vegetable is obtained by proper
preparation from the succulent vegetable prescribed in column II of such
table. If two or more forms of such ingredient are designated in column
III of such table, the vegetable in each such form is an optional
ingredient. To the vegetable ingredient additional ingredients as
required or permitted by paragraph (c) of this section are added, and
the food is sealed in a container and so processed by heat as to prevent
spoilage.
(b) The table referred to in paragraph (a) of this section is as
follows:
----------------------------------------------------------------------------------------------------------------
III--Optional forms of vegetable
I--Name or synonym of canned vegetable II--Source ingredient
----------------------------------------------------------------------------------------------------------------
Artichokes.............................. Flower buds of the artichoke plant Whole; half or halves or halved;
whole hearts; halved hearts;
quartered hearts.
Asparagus............................... Edible portions of sprouts of the
asparagus plant, as follows:.
3 and \3/4\ in or more of upper Stalks or spears.
end.
3 and \3/4\ in or more of peeled Peeled stalks or peeled spears.
upper end.
Not less than 2 and \3/4\ in but Tips.
less than 3 and \3/4\ in of upper
end.
Less than 2 and \3/4\ in of upper Points.
end.
Sprouts cut in pieces............. Cut stalks or cut spears.
[[Page 480]]
Sprouts from which the tip has Bottom cuts or cuts--tips removed.
been removed, cut in pieces.
Bean sprouts............................ Sprouts of the Mung bean..........
Shelled beans........................... Seed shelled from green or wax
bean pods, with or without snaps
(pieces of immature unshelled
pods).
Lima beans or butter beans.............. Seed shelled from the pods of the
lima bean plant.
Beets................................... Root of the beet plant............ Whole; slices or sliced; quarters
or quartered; dice or diced; cut;
shoestring or French style or
julienne.
Beet greens............................. Leaves, or leaves and immature
root, of the beet plant.
Broccoli................................ Heads of the broccoli plant.......
Brussels sprouts........................ Sprouts of the brussels sprouts
plant.
Cabbage................................. Cut pieces of the heads of the
cabbage plant.
Carrots................................. Root of the carrot plant.......... Do.
Cauliflower............................. Cut pieces of the head of the
cauliflower plant.
Celery.................................. Stalks of the celery plant........ Cut; hearts.
Collards................................ Leaves of the collard plant.......
Dandelion greens........................ Leaves of the dandelion plant.....
Kale.................................... Leaves of the kale plant..........
Mustard greens.......................... Leaves of the mustard plant.......
Okra.................................... Pods of the okra plant............ Whole; cut.
Onions.................................. Bulb of the onion plant........... Do.
Parsnips................................ Root of the parsnip plant......... Whole; quarters or quartered;
slices or sliced; cut; shoestring
or French style or julienne.
Black-eye peas or black-eyed peas....... Seed shelled from pods of the
black-eye pea plant, with or
without snaps (pieces of immature
unshelled pods).
Field peas.............................. Seed shelled from pods of the
field pea plant (other than the
black-eye pea plant), with or
without snaps (pieces of immature
unshelled pods).
Green sweet peppers..................... Green pods of the sweet pepper Whole; halves or halved; pieces;
plant. dice or diced; strips; chopped.
Red sweet peppers....................... Red-ripe pods of the sweet pepper Do.
plant.
Pimientos or pimentos................... Red-ripe pods of the pimiento, Whole; halves or halved; pieces;
pimento, pepper plant. dice or diced; slices or sliced;
chopped.
Potatoes................................ Tuber of the potato plant......... Whole; slices or sliced; dice or
diced; pieces; shoestring or
French style or julienne; French
fry cut.
Rutabagas............................... Root of the rutabaga plant........ Whole; quarters or quartered;
slices or sliced; dice or diced;
cut.
Salsify................................. Root of the salsify plant.........
Spinach................................. Leaves of the spinach plant....... Whole leaf; cut leaf or sliced;
chopped.
Sweet potatoes.......................... Tuber of the sweet potato plant... Whole; mashed; pieces or cuts or
cut (longitudinally cut halves
may be named on labels as halves
or halved in lieu of pieces or
cuts or cut).
Swiss chard............................. Leaves of the Swiss chard plant...
Truffles................................ Fruit of the truffle..............
Turnip greens........................... Leaves of the turnip plant........
Turnips................................. Root of the turnip plant.......... Whole; quarters or quartered;
slices or sliced; dice or diced;
cut.
----------------------------------------------------------------------------------------------------------------
(c) Water is added to the vegetable ingredient, except that
pimientos may be canned with or without added water, and sweet potatoes
in mashed form are canned without added water. Asparagus may be canned
with added water, asparagus juice, or a mixture of both. For the
purposes of this section, asparagus juice is the clear, unfermented
liquid expressed from the washed and heated sprouts or parts of sprouts
of the asparagus plant, and mixtures of asparagus juice and water are
considered to be water when such mixtures are used as a packing medium
for canned asparagus. In the case of artichokes, a vinegar or any safe
and suitable organic acid, which either is not a food additive as
defined in section 201(s) of the Federal Food, Drug, and
[[Page 481]]
Cosmetic Act, or if it is a food additive as so defined, is used in
conformity with regulations established pursuant to section 409 of the
act, is added in such quantity as to reduce the pH of the finished
canned vegetable to 4.5 or below. The following optional ingredients, in
the case of the vegetables specified, may be added:
(1) An edible vegetable oil, in the cases of artichokes and
pimientos.
(2) Snaps, in the cases of shelled beans, black-eyed peas, and field
peas.
(3) In the case of all vegetables (except canned mashed sweet
potatoes as regards the seasonings listed in paragraph (c)(3)(iii) of
this section) one or more of the following optional seasoning
ingredients may be added in a quantity sufficient to season the food.
(i) Refined sugar (sucrose).
(ii) Refined corn sugar (dextrose).
(iii) Corn sirup, glucose sirup.
(iv) Dried corn sirup, dried glucose sirup.
(v) Spice.
(vi) A vinegar.
(vii) Green peppers or red peppers which may be dried.
(viii) Mint leaves.
(ix) Onions, which may be dried.
(x) Garlic, which may be dried.
(xi) Horseradish.
(xii) Lemon juice or concentrated lemon juice.
(xiii) Butter or margarine in a quantity not less than 3 percent by
weight of the finished food. When butter or margarine is added, safe and
suitable emulsifiers or stabilizers, or both, may be added. When butter
or margarine is added, no spice or flavoring simulating the color or
flavor imparted by butter or margarine is used.
(4) In the case of all vegetables, the following optional
ingredients may be added:
(i) Salt.
(ii) Monosodium glutamate.
(iii) Disodium inosinate complying with the provisions of Sec.
172.535 of this chapter.
(iv) Disodium guanylate complying with the provisions of Sec.
172.530 of this chapter.
(v) Hydrolyzed vegetable protein.
(vi) Autolyzed yeast extract.
(5) In the case of all vegetables flavoring (except artificial) may
be added.
(6) In the case of bean sprouts, lima beans, carrots, green sweet
peppers, red sweet peppers, and potatoes, any safe and suitable calcium
salts may be added as a firming agent.
(7) In the case of canned artichokes packed in glass containers,
ascorbic acid may be added in a quantity not to exceed 32 milligrams per
100 grams of the finished food.
(8) In the case of canned asparagus, ascorbic acid, erythorbic acid,
or the sodium salts of ascorbic acid or erythorbic acid may be added in
an amount necessary to preserve color in the ``white'' and ``green-
tipped and white'' color types.
(9) In the case of canned asparagus packed in glass containers,
stannous chloride may be added in a quantity not to exceed 15 parts per
million calculated as tin (Sn), except that in the case of asparagus
packed in glass containers with lids lined with an inert material the
quantity of stannous chloride added may exceed 15 parts per million but
not 20 parts per million calculated as tin (Sn).
(10) In the case of canned black-eyed peas, disodium EDTA may be
added in a quantity not to exceed 145 parts per million.
(11) In the case of potatoes, calcium disodium EDTA may be added in
a quantity not to exceed 110 parts per million.
(12) A vinegar or any safe and suitable organic acid for all
vegetables (except artichokes, in which the quantity of such optional
ingredient is prescribed by the introductory text of paragraph (c) of
this section) in a quantity which, together with the amount of any lemon
juice or concentrated lemon juice that may be added, is not more than
sufficient to permit effective processing by heat without discoloration
or other impairment of the article.
(d) The name of each canned vegetable for which a definition and
standard of identity is prescribed by this section is the name or any
synonym thereof whereby such vegetable is designated in column I of the
table in paragraph (b) of this section.
(e) When two or more forms of the vegetable are specified in column
III of
[[Page 482]]
the table in paragraph (b) of this section, the label shall bear the
specified word or words, or in case synonyms are so specified, one of
such synonyms, showing the form of the vegetable ingredient present;
except that in the case of canned spinach, if the whole leaf is the
optional form used, the word ``spinach'' unmodified may be used in lieu
of the words ``whole leaf spinach''.
(f)(1) If the optional ingredient specified in paragraph (c)(1) of
this section is present, the label shall bear the statement ``------ oil
added'' or ``With added ------ oil'', the blank being filled in with the
common or usual name of the oil.
(2) If asparagus juice is used as a packing medium in canned
asparagus, the label shall bear the statement ``Packed in asparagus
juice''.
(3) If the optional ingredient specified in paragraph (c)(2) of this
section is present, the label shall bear the statement ``With snaps''.
(g) The name of the food shall include a declaration of any
flavoring that characterizes the product as specified in Sec. 101.22 of
this chapter, and a declaration of any spice or seasoning that
characterizes the product; for example, ``with added spice'', ``seasoned
with red peppers'', ``seasoned with butter''. Wherever the name of the
vegetable appears on the label so conspicuously as to be easily seen
under customary conditions of purchase, the words and statements
specified in paragraphs (e) and (f) (1) through (3) of this section
shall immediately and conspicuously precede or follow such name, without
intervening written, printed, or graphic matter, except that the
varietal name of the vegetable may so intervene.
(h) 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.
[42 FR 14449, Mar. 15, 1977, as amended at 42 FR 30358, June 14, 1977;
46 FR 56410, Nov. 17, 1981; 48 FR 10813, Mar. 15, 1983; 49 FR 6711, Feb.
23, 1984; 58 FR 2883, Jan. 6, 1993; 59 FR 15052, Mar. 31, 1994]
Additives that reference this regulation: |
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