Title 21 CFR reference

IdentityDefinition.Phaseolus vulgarisand Phaseolus coccineus(a) —(1) Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants conforming to the characteristics of L. L. The optional color and varietal types and styles of the bean ingredient are set forth in paragraph (a)(2) of this section. 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)(3) of this section. Such food is so processed by heat, in an appropriate manner before or after being sealed in a container, as to prevent spoilage. Optional color and varietal types and styles of pack.(2) The optional color and varietal types and styles of the bean ingredient referred to in paragraph (a)(1) of this section are: Optional color types.ab(i) The beans shall be one of the following distinct color types: () Green; or () Wax. Optional varietal typesaRound.1/2(ii) —() Beans having a width not greater than 1 times the thickness of the bean; or bFlat.1/2() Beans having a width greater than 1 times the thickness of the bean. Optional styles of…

IdentityDefinition.(a) —(1) Canned sweet corn is the product prepared from clean, sound kernels of sweet corn packed with a suitable liquid packing medium which may include water and the creamy component from corn kernels. The tip caps are removed. The product is of the optional styles specified in paragraph (a)(2) of this section. It may contain one, or any combination of two or more, of the optional ingredients set forth in paragraph (a)(3) of this section. Such food is processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. Styles.Zea mays(2) The optional styles referred to in paragraph (a)(1) of this section consist of succulent sweet corn of the yellow (golden) or white color type, conforming to L. having the sweet corn characteristic as follows: (i) Whole kernel or whole grain or cut kernel consisting of whole or substantially whole cut kernels packed with a liquid medium. (ii) Cream style consisting of whole or partially whole cut kernels packed in a creamy component from the corn kernels and other liquid or other ingredients to form a product of creamy consistency. Optional ingredients.(3) The following safe…

Identity.(a) (1) Canned field corn conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients, prescribed for canned corn by § 155.130(a), except that the corn ingredient consists of succulent field corn or a mixture of succulent field corn and succulent sweet corn. (2) The name of the food conforms to the name specified in § 155.130(a)(5), except that the words “Corn”, “Sweet corn”, and “Sugar corn” are replaced by the words “Field corn”, and the term “Golden field corn” is not used. (b) [Reserved] Fill of container.(c) Canned cream-style field corn conforms to the standard of fill of container and label statement of substandard fill prescribed for canned cream-style corn by § 155.130(c). [42 FR 14449, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]

IdentityDefinition.Pisum sativummacrocarpum.(a) —(1) Canned peas is the food prepared from fresh or frozen succulent seeds of the pea plant of the species L. but excluding the subspecies 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. Optional ingredients.(2) 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…

Identity.(a) Canned dry peas conforms to the definition and standard of identity, and is subject to the requirements for label declaration of ingredients, prescribed for canned peas by § 155.170(a), except that: Pisum sativummacrocarpum.(1) The optional pea ingredient is the dry seeds of the pea plant of the species L. but excluding the subspecies (2) The optional ingredients specified in § 155.170(a)(2)(xii) shall not be used. (3) The name of the food is “cooked dry peas” or “soaked dry peas”. The optional terms specified by § 155.170(a)(3), “early”, “June”, “sweet”, “green”, “wrinkled”, or any combination thereof, shall not be used on the labels. Quality.(b) (1) The standard of quality for canned dry peas is that specified for canned peas by § 155.170(b) except that: (i) The alcohol-insoluble solids maximums specified in § 155.170(b)(1)(vi) do not apply. (ii) The skins of not more than 25 percent by count of the peas in the container are ruptured to a width of 1.6 millimeters (0.06 inch) or more. (2) If the quality of canned dry peas falls below the standard of quality prescribed by paragraph (b)(1) of this section, the label shall bear the statement of substandard…

IdentityDescription.Lycopersicum esculentum(a) —(1) (i) Canned tomatoes is the food prepared from mature tomatoes conforming to the characteristics of the fruit 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. Optional ingredients.(2) 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…

IdentityDefinition.(a) —(1) 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: Lycopersicum esculentum(i) The liquid obtained from mature tomatoes of the red or reddish varieties ( P. Mill). (ii) The liquid obtained from the residue from preparing such tomatoes for 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. Optional ingredients.(2) 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. Labeling.(3) (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…

IdentityDefinition.(a) —(1) Catsup, ketchup, or catchup is the food prepared from one or any combination of two or more of the following optional tomato ingredients: (i) Tomato concentrate as defined in § 155.191(a)(1), except that lemon juice, concentrated lemon juice, or safe and suitable organic acids may be used in quantities no greater than necessary to adjust the pH, and in compliance with § 155.191(b). Lycopersicum esculentum(ii) The liquid derived from mature tomatoes of the red or reddish varieties P. Mill. (iii) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (iv) The liquid obtained from the residue from partial extraction of juice from such tomatoes. Ingredients.(2) One or any combination of two or more of the following safe and suitable ingredients in each of the following categories is added to the tomato ingredients specified in paragraph (a)(1) of this section: (i) Vinegars. (ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined in part 168 of this chapter shall be as defined therein. (iii) Spices, flavoring, onions, or garlic.…

(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: (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…

IdentityDefinition.Agaricus (Psalliota) bisporusA. bitorquis,(a) —(1) Canned mushrooms is the food properly prepared from the caps and stems of succulent mushrooms conforming to the characteristics of the species or in one of the optional styles specified in paragraph (a)(2) of this section, packed with a suitable liquid medium which may include water; and may contain one or more safe and suitable optional ingredients specified in paragraph (a)(3) of this section. The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. Styles.(2) The optional styles of the mushroom ingredient referred to in paragraph (a)(1) of this section are: Buttons(i) —consisting of whole mushrooms with attached stems not exceeding 5 millimeters (0.2 inch) in length, measured from the bottom of the veil. Whole(ii) —consisting of whole mushrooms with attached stems cut to a length not exceeding the diameter of the cap, measured from the bottom of the veil. Quarters(iii) —consisting of buttons or whole style cut into four approximately equal parts. Slices or sliced(iv) —consisting of buttons or whole style of which not less than 50 percent are cut…

For the purposes of this part: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(a) The procedure for determining drained weight is set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), sections 32.001-32.003, 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: Compliance(b) means the following: Unless otherwise provided in a standard, a lot of canned vegetables shall be deemed in compliance for the following factors, to be determined by the sampling and acceptance procedure as provided in paragraph (c) of this section, namely: Quality.(1) The quality of a lot shall be considered acceptable when the number of defectives does not exceed the acceptance number (c) in the sampling plans. Fill of container.(2) A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable…