cfr_sections
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13 rows where agency = "FDA" and part_number = 145 sorted by section_id
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| section_id ▼ | title_number | title_name | chapter | subchapter | part_number | part_name | subpart | subpart_name | section_number | section_heading | agency | authority | source_citation | amendment_citations | full_text |
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| 21:21:2.0.1.1.30.1.1.1 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | A | Subpart A—General Provisions | § 145.3 Definitions. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 63 FR 14035, Mar. 24, 1998] | For the purposes of this part: (a) The term corn sirup means a clarified, concentrated aqueous solution of the products obtained by the incomplete hydrolysis of cornstarch, and includes dried corn sirup. The solids of corn sirup and of dried corn sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. (b) The term dextrose means the hydrated or anhydrous, refined monosaccharide obtained from hydrolyzed starch. (c) The term dried glucose sirup means the product obtained by drying “glucose sirup.” (d) The term glucose sirup means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. (e) The term invert sugar sirup means an aqueous solution of inverted or partly inverted, refined or partly refined sucrose, the solids of which contain not more than 0.3 percent by weight of ash, and which is colorless, odorless, and flavorless, except for sweetness. (f) The term sugar means refined sucrose. (g) The terms edible organic acid and edible organic salt refer to any edible organic acid and any edible organic salt added for the purpose of flavor enhancement that either is not a food additive as defined in section 201(s) of the Federal Food, Drug, and 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. (h) The term water means, in addition to water, any mixture of water and fruit juice in which the fruit juice(s) is less than 50 percent of such mixture, including any water contributed by the use of liquid nutritive carbohydrate sweeteners. (i) The term fruit juice(s) and water means any mixture of fruit juice as herein defined and water, including any water contributed by the use of liquid nutritive carbohydrate sweeteners, in which the fruit juice(s) is 50 percent, or more, … | |||
| 21:21:2.0.1.1.30.2.1.1 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.110 Canned applesauce. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Definition. Canned applesauce is the food prepared from comminuted or chopped apples ( Malus domestica Borkhausen), which may or may not be peeled and cored, and which may have added thereto one or more of the optional ingredients specified in paragraph (a)(2) of this section. The apple ingredient is heated and, in accordance with good manufacturing practices, bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, hard, or extraneous materials are removed. The food is sealed in containers. It is so processed by heat, either before or after sealing, as to prevent spoilage. The soluble solids content, measured by refractometer and expressed as percent sucrose (degrees Brix) with correction for temperature to the equivalent at 20 °C (68 °F), is not less than 9 percent (exclusive of the solids of any added optional nutritive carbohydrate sweeteners) as determined by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 22.024, “Soluble Solids by Refractometer in Fresh and Canned Fruits, Jams, Marmalades, and Preserves—Official First Action,” which is incorporated by reference, but without correction for invert sugar or other substances. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined 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. (2) Optional ingredients. The following safe and suitable optional ingredients may be used: (i) Water. (ii) Apple juice. (iii) Salt. (iv) Any organic acid added for the purpose of acidification. (Organic acids generally recognized as having a preservative effect are not permitted in applesauce except as provided for in paragraph (a)(2)(viii) of this section.) (v) Nutritive carbohydr… | |||
| 21:21:2.0.1.1.30.2.1.10 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.180 Canned pineapple. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 44 FR 40279, July 10, 1979; 45 FR 43391 and 43392, June 27, 1980; 46 FR 57475, Nov. 24, 1981; 48 FR 39916, Sept. 2, 1983; 58 FR 2880, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned pineapple is the food prepared from mature, fresh or previously canned, pineapple conforming to the characteristics of Ananas comosus (L.) Merrill and from which peel and core have been removed. The food consists of one of the optional styles of the pineapple ingredient specified in paragraph (a)(2) of this section and may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, except water is not a suitable packing medium for crushed style. Crushed style additionally may be packed as heavy or solid pack as specified in paragraph (a)(4) of this section. The food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (i) Natural fruit flavors. (ii) Mint flavor. (iii) Spices, spice oils. (iv) Vinegar or organic acids. (v) Dimethylpolysiloxane in an amount not greater than 10 milligrams/kilogram (10 parts per million) by weight of the finished food as a defoaming agent. The food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Styles of pack. The optional styles of the pineapple ingredients referred to in paragraph (a)(1) of this section are: (i) Slices or whole slices or rings —consisting of uniformly cut circular slices or rings cut across the axis of the peeled, cored pineapple cylinders. (ii) Half slices —consisting of uniformly cut, approximately semicircular halves of slices. (iii) Quarter slices —consisting of uniformly cut, one-fourth portions of slices. (iv) Broken slices —consisting of arc-shaped portions which may not be uniform in size and/or shape. (v) Spears or fingers —consisting of long, slender pieces cut radially and lengthwise of the cored pineapple cylinder, predominantly 65 millimeters (2.5 inches) or longer. (vi) Tidbits —consisting of reasonably uniform, wedge-shaped sectors cut from slices or portions thereof, predominantly from 8 millimeters (0.31 inch) to 13 millimeters (0.51… | |||
| 21:21:2.0.1.1.30.2.1.11 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.185 Canned plums. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned plums is the food prepared from clean, sound, and mature fruit of plum varieties conforming to the characteristics of Prunus domestica L., greengage varieties conforming to the characteristics of Prunus italica L., mirabelle or damson varieties conforming to the characteristics of Prunus insititia L., or cherry varieties conforming to the characteristics of Prunus cerasifera Ehrh. The food consists of one of the optional styles of the plum ingredient, specified in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Artificial coloring. Such food is sealed in a container and before or after sealing is so processed by heat so as to prevent spoilage. (2) Optional styles of the plum ingredient. The optional plum ingredients specified in paragraph (a)(1) of this section are peeled or unpeeled: (i) Whole. (ii) Halves. Peeled or unpeeled whole plums are pitted or, alternatively, unpitted. Peeled or unpeeled plum halves are pitted. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are: ( a ) Water. ( b ) Fruit juice(s) and water. ( c ) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expresse… | |||
| 21:21:2.0.1.1.30.2.1.12 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.190 Canned prunes. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2880, Jan. 6, 1993] | (a) Ingredients. Canned prunes is the food prepared from dried prunes, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (b) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. (4) Unpeeled pieces of citrus fruits. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (b) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are: (i) Water. (ii) Fruit juice(s) and water. (iii) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (2) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely: (i) When the density of the solution is less than 20 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be. (ii) When the density of the solution is 20 percent or more but less than 24 percent, the medium shall be designated as “light sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the case may be. (iii) When the density of the solution is … | |||
| 21:21:2.0.1.1.30.2.1.2 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.115 Canned apricots. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned apricots is the food prepared from mature apricots of one of the optional styles specified in paragraph (a)(2) of this section, which may be packed as solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Apricot pits, except in the cases of unpeeled whole apricots and peeled whole apricots, in a quantity not more than 1 apricot pit to each 227 grams (8 ounces) of finished canned apricots. (v) Apricot kernels, except in the cases of unpeeled whole apricots and peeled whole apricots, and except when optional ingredient under paragraph (a)(4) of this section is used. (vi) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Optional styles of the apricot ingredient. The optional styles of the apricot ingredient referred to in paragraph (a) of this section are peeled or unpeeled: (i) Whole. (ii) Halves. (iii) Quarters. (iv) Slices. (v) Pieces or irregular pieces. Each such ingredient, except in the cases of unpeeled whole apricots and peeled whole apricots, is pitted. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are: ( a ) Water. ( b ) Fruit juice(s) and water. ( c ) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appe… | |||
| 21:21:2.0.1.1.30.2.1.3 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.120 Canned berries. | FDA | [46 FR 2339, Jan. 9, 1981; 47 FR 6426, Feb. 12, 1982, as amended at 48 FR 2748, Jan. 21, 1983; 58 FR 2879, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned berries is the food prepared from any suitable variety of one of the optional berry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section, and may contain one or any combination of two or more of the safe and suitable optional ingredients 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 to prevent spoilage. (2) Varietal types. The optional berry ingredients referred to in paragraph (a)(1) of this section are prepared from stemmed fruit of the following optional varietal types of berry ingredient; namely: (i) Raspberry varieties conforming to the characteristics of Rubus idaeus L. or Rubus occidentalis L. (ii) Blackberries. (iii) Blueberries. (iv) Boysenberries. (v) Dewberries. (vi) Gooseberries. (vii) Huckleberries. (viii) Loganberries. (ix) Strawberry varieties conforming to the characteristics of Fragaria. (x) Youngberries. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section as defined in § 145.3 are: ( a ) Water. ( b ) Fruit juice(s) and water. ( c ) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweeteners may be added. Sweeteners listed in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (ii) When a sweetener is added as a part of any such liquid packing medium, the four density ranges of the resulting packing media hereinafter specified for each berry ingredient, expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure described in § 145.3(m), shall be designated by the appropriate nam… | |||
| 21:21:2.0.1.1.30.2.1.4 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.125 Canned cherries. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10099, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2879, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Ingredients. Canned cherries is the food prepared from one of the optional fresh or previously canned cherry ingredients specified in paragraph (a)(2) of this section, which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Varietal types and styles. The optional cherry ingredients referred to in paragraph (a)(1) of this section are prepared from mature pitted or unpitted cherries of the red tart or alternatively, red sour, light sweet or dark sweet varietal group. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are: ( a ) Water. ( b ) Fruit juice(s) and water. ( c ) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely: ( a ) In the case of sweet cherries: ( i ) When the density of the solution is less than 16 percent, the medium shall be designated as “slightly sweetened water”; or “extra light sirup”; “slightly sweetened fruit ju… | |||
| 21:21:2.0.1.1.30.2.1.5 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.130 Canned figs. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993] | (a) Ingredients. Canned figs is the food prepared from one of the optional fig ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section, to which lemon juice, concentrated lemon juice or organic acid(s) is added, when necessary to reduce the pH of the finished product to pH 4.9 or below. Such food may also contain one, or any combination of two or more of the following safe and suitable optional ingredients: (1) Natural and artificial flavoring. (2) Spice. (3) Vinegar. (4) Unpeeled segments of citrus fruits. (5) Salt. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (b) Varietal types. The optional fig ingredients referred to in paragraph (a) of this section are prepared from mature figs of the light or dark varieties. Figs (or whole figs), split figs (or broken figs), or any combination thereof are optional fig ingredients. A “whole fig” is one which is whole, but may be slightly cracked, provided it retains its natural conformation without exposing the interior. A “split” or “broken” fig is one that is open to such an extent that the seed cavity is exposed. The shape of the fruit may be distorted, and the fruit may or may not be broken apart into entirely separate pieces. (c) Packing media. (1) The optional packing media referred to in paragraph (a) of this section, as defined in § 145.3 are: (i) Water. (ii) Fruit juice(s) and water. (iii) Fruit juice(s). Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3. (2) When a sweetener is added as a part of any such liquid packing medium, the den… | |||
| 21:21:2.0.1.1.30.2.1.6 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.135 Canned fruit cocktail. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Ingredients. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, frozen, or previously canned fruit ingredients of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Varietal types and styles. The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows: (i) Peaches. Any firm yellow variety of the species Prunus persica L., excluding nectarine varieties, which are pitted, peeled, and diced, not less than 30 percent and not more than 50 percent. (ii) Pears. Any variety, of the species Pyrus communis L. or Pyrus sinensis L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent. (iii) Pineapples. Any variety, of the species Ananas comosus L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent. (iv) Grapes. Any seedless variety, of the species Vitis vinifera L., or Vitis labrusca L., not less than 6 percent and not more than 20 percent. (v) Cherries. Approximate halves or whole pitted cherries of the species Prunus cerasus L., not less than 2 percent and not more than 6 percent, of the following types: ( a ) Cherries of any light, sweet variety; ( b ) Cherries artificially colored red; or ( c ) Cherries artificially co… | |||
| 21:21:2.0.1.1.30.2.1.7 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.145 Canned grapefruit. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11830, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity —(1) Product identification. Canned grapefruit is the food prepared from one of the optional grapefruit ingredients specified in paragraph (a)(2) of this section and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one or more of the following safe and suitable optional ingredients: (i) Spices. (ii) Natural and artificial flavoring. (iii) Lemon juice. (iv) Citric acid. (v) Calcium chloride or calcium lactate or a mixture of the two calcium salts in a quantity reasonably necessary to firm the grapefruit sections, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.035 percent by weight of the finished food. Such food is sealed in a container and, before or after sealing, is so processed by heat as to prevent spoilage. (2) Optional grapefruit ingredient. The optional grapefruit ingredients referred to in paragraph (a)(1) of this section are prepared from sound, mature grapefruit ( Citrus paradisi Macfadyen) of the color types white—produced from white-fleshed grapefruit, and pink—produced from pink or red-fleshed grapefruit and are in the following forms of units: Whole sections or broken sections. Each such form of units or a mixture of such forms of units prepared from a single varietal group (color type) is an optional grapefruit ingredient. The core, seeds, and major portions of membrane of such ingredient are removed. For the purpose of this section, a grapefruit section is considered whole when the unit is intact or an intact portion of such unit is not less than 75 percent of its apparent original size and is not excessively trimmed. (i) For the purpose of paragraph (a)(4) of this section, the name of the optional grapefruit ingredient is: ( a ) “Section” or “segments”, if 50 percent or more of the drained weight of the food consists of whole sections. ( b ) “Broken sections” or “broken segments”, if less than 50 percent of the drained weight of the food consists of … | |||
| 21:21:2.0.1.1.30.2.1.8 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.170 Canned peaches. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 46 FR 33028, June 26, 1981; 50 FR 34677, Aug. 27, 1985; 51 FR 11434, Apr. 3, 1986; 58 FR 2880, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned peaches is the food prepared from one of the fresh, frozen, or previously canned optional peach ingredients Prunus persica L., of commercial canning varieties, but excluding nectarine varieties, specified in paragraph (a)(2) of this section, which may be packed as a solid pack or in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Peach pits, except in the cases of peeled whole peaches, in a quantity not more than 1 peach pit to each 227 grams (8 ounces) of finished canned peaches. (v) Peach kernels, except in the cases of peeled whole peaches and except when the optional ingredient in paragraph (a)(1)(iv) of this section is used. (vi) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Varietal types and styles. The optional peach ingredients referred to in paragraph (a)(1) of this section are prepared from mature peaches of the following optional varietal and color types and styles of peach ingredients; namely: (i) The optional varietal types. ( a ) Freestone is the distinct varietal type where the pit separates readily from the flesh. ( b ) Clingstone is the distinct varietal type where the pit adheres to the flesh. (ii) The optional color types —( a ) Yellow —the varietal types in which the predominant color ranges from pale yellow to rich red orange. ( b ) White —the varietal types in which the predominant color ranges from white to yellow-white. ( c ) Red —the varietal types in which the predominant color ranges from pale yellow to orange red and with variegated red coloring other than that associated with the pit cavity. ( d ) Green —varietal types in which th… | |||
| 21:21:2.0.1.1.30.2.1.9 | 21 | Food and Drugs | I | B | 145 | PART 145—CANNED FRUITS | B | Subpart B—Requirements for Specific Standardized Canned Fruits | § 145.175 Canned pears. | FDA | [42 FR 14414, Mar. 15, 1977, as amended at 47 FR 41528, 41530, Sept. 21, 1982; 58 FR 2880, Jan. 6, 1993] | (a) Identity —(1) Ingredients. Canned pears is the food prepared from one of the fresh or previously canned optional pear ingredients Pyrus communis or Pyrus sinensis specified in paragraph (a)(2) of this section which may be packed in one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients. (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Artificial colors. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. (2) Styles and forms of units. The optional pear styles and forms of units referred to in paragraph (a)(1) of this section are: (i) Whole —consisting of peeled or unpeeled pears with cores removed or left in. (ii) Halves —consisting of peeled or unpeeled pears with cores removed and cut into two approximately equal parts. (iii) Quarters —consisting of peeled pears with cores removed and cut into four approximately equal parts. (iv) Slices —consisting of peeled pears with cores removed and cut into wedge-shaped sectors. (v) Dice —consisting of peeled pears with cores removed and cut into cube-like parts. (vi) Pieces or irregular pieces —consisting of peeled pears with cores removed and cut into parts of irregular shapes and sizes. (vii) Chunky —consisting of peeled pears with cores removed and cut into parts 13 millimeters (0.51 inch) or greater in the smallest dimension and 44 millimeters (1.75 inches) or less in the largest dimension. (3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are: ( a ) Water. ( b ) Fruit juice(s) and water. ( c ) Fruit juice(s). ( d ) Clarified juice. Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in §… |
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CREATE TABLE cfr_sections (
section_id TEXT PRIMARY KEY,
title_number INTEGER,
title_name TEXT,
chapter TEXT,
subchapter TEXT,
part_number TEXT,
part_name TEXT,
subpart TEXT,
subpart_name TEXT,
section_number TEXT,
section_heading TEXT,
agency TEXT,
authority TEXT,
source_citation TEXT,
amendment_citations TEXT,
full_text TEXT
);
CREATE INDEX idx_cfr_title ON cfr_sections(title_number);
CREATE INDEX idx_cfr_part ON cfr_sections(part_number);
CREATE INDEX idx_cfr_agency ON cfr_sections(agency);