Document vBGeZEQxqnazK3750anDMn836

MANUFACTURING CHEMISTS ASSOCIATION 1372 A CENTURY OF SERVICE 1972 1825 CONNECTICUT AVENUE, N.W. WASHINGTON, D. C. 20009 (202) 483-6126 October 10, 1972 TO: FOOD, DRUG, AND COSMETIC CHEMICALS COMMITTEE Subject: Review of Recommended International Food Standards Gentlemen: Attached for your information is a copy of the Notice of Proposed Rule Making which appeared on pages 21102 through 21135 of the October 5 FEDERAL REGISTER. This particular notice would seem to be of primary concern to food manufacturers. Involved are standards for certain edible oils, certain nutritive sweeteners, frozen peas, and canned sweet corn. Sincerely yours, M. M. Hoover, Secretary Food, Drug, and Cosmetic Chemicals Committee MMH:gr Attachment Distribution "B^ dec /-- i /* 1 */ ,/-/ ~7~ J S*--<3 >-' A O / -- aoy * 4^ >, / //J /^ /y Offr'C A' -* * *" **' f 1 4 V dti-tc iSic^S , T r A4 , t,C* "*e^ f/jl / Pid/`1 , J V- c-4 'YJ"C * -7 2 ^ 7* / <*4 'tie'* -ftsc* t~< +/-* AS* o / fie-**-' <y d Vr-*-- - >. . . /f/f r*,,'y* -ft- ^ OCT 1" 1372 & ASI 00002963 21!0i PROPOSED RULE MAKING DEPARTMENT OF HEALTH, sons on the overall value and desirabil on his own initiative, to amend the exist ity of adopting in whole or in part the ing food standard for canned sweet com, EDUCATION, AND WELFARE provisions of each particular codex 21 CFR 61.20 et seq., to incorporate standard under consideration. An invita changes contained In the Codex stand tion to comment Informally on a codex ard. Ninety days are provided for Food and Drug Administration standard is not in substitution for, and comment. should not be confused with, the oppor Regardless of the alternative proce [ 21 CFR Part 10 J tunity to comment on any proposal to dures used to review a Cddex Alimen REVIEW OF RECOMMENDED INTERNATIONAL FOOD STANDARDS establish a standard pursuant to sec. 401 of the act. Should the Commissioner conclude that a formal proposal is ap tarius standard, the Commissioner believes it important that different inter est groups, such as industry, consumers, Notice of Proposed Rule Making propriate. such a proposal will be pub members of various professions, and the lished in the Federal Register with time academic community, be encouraged to The Codex Alimentarius Commission for comment. meet and discuss these standards before is an international agency created in 1963 under the joint sponsorship of the To initiate this procedure, the Com missioner is publishing elsewhere In this petitions or comments are submitted. Recent experience has shown that such Pood and Agriculture Organization issue of the Federal Register, in their meetings and discussions often resolve < FAO) and the World Health Organiza entirety, the recommended international misunderstandings and differences of tion (WHO) of the United Nations. Its standards for edible cottonseed oil, maize opinion and avoid unnecessary contro function is to develop and administer a oil (com oil), mustardseed oil, arachis versy that can result in protracted dis program of drafting recommended inter oil (peanut oil), rapeseed oil, safflower- agreement and wasteful public hearings. national food standards which, when seed oil, sesameseed oil, soya bean oii The Commissioner therefore proposes to adopted by participating countries, will (soybean oil), and sunflowerseed oil, and require that all petitions and comments be applied by those countries to their invites all interested parties to comment of this type include a statement with domestic products as well as to their Im within 120 days on the desirability and respect to any meetings and discussions ports and exports. The objective of these need for standards for these foods, on that have been held with other inter standards Is to insure fair practices in the food trade by providing for whole the specific provisions of each codex standard, on additional or different re ested persons. Particular importance will be attached to any petitions or com some food products with informative quirements that should be incorporated, ments which represent a consensus of labeling. A decision to initiate work on a and on any other pertinent points. different interest groups. standard for any food will be based on the consumer protection a standard would afford, from the point of view of health and fraudulent practices; the volume of production and consumption in individual countries and the volume and pattern of trade between countries; the differences in national legislation and apparent resultant impediments to inter national trade; and the amenability of the food to standardization. Since its creation, the Codex Alimen tarius program has been actively sup ported by a large number of countries, including the United States. Work has been carried on concurrently in develop ing standards for many food products. A substantial number of completed standards have now been submitted to participating countries for their accept ance or rejection. The United States is obligated to review these standards for In some instances, interested persons have already reviewed a Codex standard and have submitted to the Commissioner a petition for its adoption with or with out changes. Where this occurs, there is no need to utilize the procedure under which the Codex standard will itself be published for informal review and com ment. If reasonable grounds for the pe tition are provided, the petition will be published as a formal proposal for com ment. In publishing such petitions, how ever, the Commissioner will either also publish the Codex standard in its en tirety, or will identify the ways in which the proposal deviates from the Codex standard, in order to permit comment on these deviations. ; To initiate this procedure, the Com missioner is publishing elsewhere in this I issue of the Federal Register a proposal possible adoption. A country may accept a Codex standard fully with no reserva tions. or it may accept it with changes, to establish standards of identity for cer tain nutritive sweeteners based upon a petition filed by the Com Refiners Asso or It may conclude not to accept it. In order for the United States to ac cept a Codex standard fully or with minor changes, it will be necessary to have in effect a standard promulgated ciation, Inc., and a proposal, to establish standards of Identity and quality for frozen peas based upon a petition sub mitted by the American Frozen Food Institute. Ninety days are provided for under sec. 401 of the Federal Food, Drug, comment. Therefore, pursuant to provisions of the Federal Food, Drug, and Cosmetic Act (secs. 401, 701(e), 52 Stat. 1046, 10551056, as amended by 70 Stat. 919. 72 Stat. 948; 21 U.S.C. 341, 371) and in accordance with authority delegated to the Commissioner (21 CFR 2.120), It is proposed to add the following new 10.8 to Title 21. 10.8 Review of Codex Alimenturius Food Standard*. (a) All food standards adopted by the Codex Alimentarius Commission will be reviewed by the Food and Drug Admin istration and will be accepted without change, accepted with change, or not accepted. (b) Review of Codex standards will be accomplished in one of the following three ways: (1) Any interested person may peti tion the Commissioner to adopt a Codex standard, with or without change. Any such petition shall specify any deviations from the Codex standard, and the rea sons for any such deviations. The Com missioner shall publish such a petition in the Federal Register as a proposal, with an opportunity for comment, if reasonable grounds are provided in the and Cosmetic Aet (except for meat and Finally, the Commissioner may on his petition. Any published proposal shall poultry products) which will have re own initiative propose that a Codex state any deviations from the Codex quirements corresponding to those of the standard be adopted in whole or in part. standard and the stated reasons therefor. Codex standard. In many instances, this This procedure will particularly be used (2) The Commissioner may on his will require promulgation of standards where It involves consideration of possi own initiative propose by publication in where none exist at present; in others, ble amendments to an existing U.S. food the Federal Register the adoption of a it will require amending existing standard. Amendments to existing food Codex standard, with or without change. standards. standards will ordinarily not require Any such proposal shall specify any devi Before proposing adoption of a codex publication of the Codex standard for ations from the Codex standard, and the standard as a new U.S. standard under review and informal comment because reasons for any such deviations. sec. 401 of the act on his own initiative, of the existing finding that a standard (3) Any Codex standard not handled which would require a substantial for the food is desirable and the fact that under paragraph (b) (1) or (2) of this amount of FDA resources, the Commis the provisions contained in the existing section shall be published in the Federal sioner of Food and Drugs will ordinarily standard often have a long history of Register for review and informal com request review and, informal comment consideration. ment. Interested persons shall be re and suggestions from consumers, aca To initiate this procedure, the Com quested to comment on the desirability demic circles, the affected food industry, missioner Is publishing elsewhere in this and need for the standard, on the spe professionals, and other interested per issue of the Federal Register a proposal, cific provisions of the standard, on ad- fEDERAL REGISTER, VOl. 37, N . 194--THURSDAY, OCTOBER 3, 1972 ASX 00002964 PROPOSED RULE MAKING 21X03 dition.il or different provisions that should be included in the standard, and on any other pertinent points. After re viewing all such comments, the Com missioner shall either publish a proposal to establish a food standard pursuant to sec. 401 of the act covering the food involved, or shall publish a notice termi nating consideration of such a standard. <c> All interested persons are encour aged and requested to confer with dif ferent interested groups (consumers, industry, the academic community, pro fessional organizations, and others) in formulating petitions or comments pur suant to paragraph (b) of this section. All such petitions or comments shall in clude a statement on meetings and dis cussions held with other interest groups. Particular weight will be given by the Commissioner to petitions or comments that reflect a consensus of different in terest groups. Interested persons may, within 60 days after publication hereof in the Federal Register, file with the Hearing Clerk. Department of Health, Education, and Welfare, Room 6-88, 5600 Fishers Lane. Rockville. Md. 20852, written comments (preferably in quintuplicate) regarding this proposal. Comments may be accom panied by a memorandum or brief in support thereof. Received comments may be seen in the above office during work ing hours, Monday through Friday. Dated: September 22. 1972. Charles C. Edwards. Commissioner of Food and Drugs. [FR Doc 72-16642 Filed 10-4-72:8:45 cm] [ 21 CFR Part 26 1 NUTRITIVE SWEETENERS Request for Comments on Recom mended Internatinal Standards and a Petition The Food and Agriculture Organiza tion/World Health Organization Code* Alimentarius Commission has submitted to the United States for consideration for acceptance recommended international standards for dextrose monohydrate, dextrose anhydrous, glucose syrup and dried glucose syrup. The United States, as a member of the Food and Agriculture Organization of the United Nations and of the World Health Organization, is under obligation to consider ail codex standards. The rules of procedure of the Codex Alimentarius Commission state that a codex standard may be accepted by a participating country in one of three ways: Full acceptance: target accept ance; and acceptance with minor devia tions. A participating country which concludes that it cannot accept the standard in any of these ways is re quested to indicate the reasons for the ways in which its requirements differ from the codex standard. Members of the Commission are requested to notify the Secretariat of the Codex Alimenta rius Commission--Joint FAO/WHO Food Standards Programme, FAO, Rome, Italy, of their decision. A petition has been filed by the Corn Refiners Association, Inc., 1001 Con necticut Avenue, Washington, DC 20036, proposing the establishment of defini tions and standards of identity for the same four nutritive sweeteners recom mended for acceptance by the Codex Air men tarius Commission. In the opinion of the Commissioner of Food and Drugs, it will benefit consumers and facilitate international trade to adopt as far as practical the recom mended worldwide standards for the four nutritive sweeteners. The basis for the Corn Refiners Association proposal is that these codex standaids have been submitted to the United States for ac ceptance. In many respects they are similar to the codex standards. The codex standards include certain basic labeling requirements that are not considered a part of food standards under section 401 of the Federal Food. Drug, and Cosmetic Act which is the legal basis for the promulgation of food stand ards. These labeling requirements are. however, a concern of FDA under other sections of the Federal Food, Drug, and Cosmetic Act and, therefore, are not discussed further in this request for com ments. Establishment of standards of identity for dextrose monohydrate, dextrose an hydrous, glucose syrup, and dried glucose syrup will be based upon consideration of the codex standards, Corn Refiners As sociation proposal, comments and sup porting data received, and other avail able information. [CAC/RS 7-1969] Recommended International Standard eor Dextrose Anhydrous 1. Description.--Dextrose anhydrous Is purified and crystallized D-glucose without water of crystallization. 2. Essential composition and quality fac~ tors-- 2.1 D-glucose content--not less than 09.5 percent m/m., on a dry basis. 2.2 Totaf solids content--not less than 98.0 percent m/m. 2 3 Sulphated ash--not more than 0 2$ percent m'm., on a dry basis. 3. Food additives.-- .l Sulphur dioxide--not more than 20 mg,/kg. 4, Contaminants.-- 4,1 Arsenic (As)--not more than 1 mg,/ kg. 4 2 Copper (Cu)--not more than 2 mg,/ 4 3 Lead (Pb) --not more than 2 mg/kg. (temporarily endorsed). 5. Hygiene.--It is recommended that the product covered by the provisions of this standard be prepared In accordance with the appropriate sections of the General Prin ciple? of Food Hygiene recommended bv the Codex Alimentarius Commission (Ref. No. CAC'RCP 1-1969) 6. Labeling addition to sections I. 2. 4, and 6.1 of the General Standard for the Labeling of Prepackaged Foods (Ref. No. CAC 'RS 1-1969), the following specific pro visions apply. 6.1 The name of the food.--All produces designated as dextrose anhydrous must con* form to this Standard, and product conforming may not be so designated. 6.2 Net contents.--The net contencs shall be declared by weight In either the metric (Pyst^me International" units) or avotrdu- Tv,.,i or `..c*/. systems of measurement, as retired uy :he country in which the product 0 3 ''ar'c and address.--The name and address of the manufacturer, packer, dis tributor. importer, exporter, or vendor of the product shall be declared. 6 4 Country of origin-- 6 i The country of origin of the product sl-.all be declared if its omission would mis lead or deceive the consumer. 6,1.2 Whf-n the product undergoes proc- rssmg in a .second country whtch changes Us nature, the country in ahich the processing i* performed shall be considered to be the counf,,v of origin for the purposes of labeling. 7, ,Vf.vriods of analysis and sampling.--The methods of analysis and sampling referred to hereunder are international referee methods. 7.1 Determination of D-glncose content (reducing sugars expressed as D-glucose; Dextrose equivalent). According to the ICUMSA method (ICU MSA Methods of Sugar Analysis, 1964. p. 101 c Dectrose equivalent; which is a modi fication of the Lane and Eynon Volumetric Method, p. 13), Results are expressed as percent m /m. D-glucose on a drv basis (see 7,2). 7 2 Determination of total solids con- tent--According to the ICUMSA method of moisture determination (ICUMSA Methods of Sugar Analysis, 1964, p. 113, e. Moisture). 7.2 l Calculation and expression of re sults--Results are expressed as percent m, m. to^ai solids content calculated as follows; m. total dry sample mass (g) y 100 solids content -- sample mass (g) 7.3 Determination of sulphated ash -- According to the ICUMSA single sulphation method (.ICUMSA Methods of Sugar Analysis. 1964, p. 100, b. Ash). 7,3.1 Calculation and expression of re sults--Results are expressed as percent m,,m. sulphated ash, on a dry basis (see 7,2) cal culated as follows: Percentage of ash, aah mass (g) x 100 sulphated (as is) 331 dry sample mass (g) 7 4 Determination of sulphur dioxide-- According to the FAO/WHO Codex Alimen- tarius Method (FAO/ WHO Codex AUmentarius Methods of Analysis for Sugars, CAC ' RM 4-1969, Determination of sulphur dtoxide (according to Monier-Wtlliams method)). Results are expressed as mg, SOa/kg. 7 5 Determination of arsenic--According to the colorimetric (silver diethyldtthtocar- hamate) method of the Association of Official Analytical Chemists (Official Methods-- AOAC 1965, 24.011-24 014, 24.016-24.017. 24 006-24.003). Results are expressed as mg. arsenic 'kg. 7 6 Determination of copper^According to the ICUMSA method (ICUMSA Methods of Sugar Analysis, 1964. p, 106, b. Copper). Results are expressed as mg. copper/kg. 7,7 Determination of lead--According to the ICUMSA "wet ashing" method (ICUMSA Methods of Sugar Analysis. 1964. p. 48 c. " tVef-as^'np" Procedure for Low-grade Prod ucts) Results are expressed as mg. lead/kg. Selected Bibliography 1. International Commission for Uniform Methods of Sugar Analysis fICUMSA), 23 Avenue dTer.a, Paris 166me. France: Report of the proceedings of the 12th session held at the National Bureau of Stand ards and at the Shoreham Hotel, Washing ton. DC.. USA., from June 2 to 6. 1956, Report of the proceedings of the 13th sess on held at the University of Hamburg and at the Atlantic Hotel, Hamburg, Ger many. from Aug. 26 to 31, 1962. Report of the proceedings of the 14th session held at the A/S De Danske Sukker* fabrlkker and at Ingenlorhuset. Copenhagen, Denmark, from May 22 to 27, 1966. ASI 00002965 FEDERAL REGISTER, VOL 37, NO- 194--THURSDAY, OCTOBER 5, 1972 21104 PROPOSED RULE MAKING ICUMSA Methods of Sugar Analysis, edited by H. C S. De Whalley, Elsevier Publishing Co,, Amsterdam, London, New York, 1964. 2. Official Methods of Analysis of the Asso ciation of Official Agricultural Chemists (10th ed 1966), A.O.A.C. POB. E40, Benjamin Franklin Station, Washington, D.C. 3. Standard Analytical Methods of the Member Companies of Com Industries Re search Foundation Inc. prepared by the Ana1> ileal Procedures Subcommittee of the Tech nical Advisory Committee, 2d Ed., 1001 Con necticut Ave., Washington, DC. 20036. 4. United States Pharmacopoeia: 17th Revn. (New York), 1965. Mack Publishing Co . Easton, Pa, [CAC RS 8-1969] Recommended International .Standard tor Dextrose Mo noh y drate 1. Description,--Dextrose monohydrate Is purified and crystallized D-glucose contain ing one molecule of water of crystallization. 2. Essential composition and quality fac tors.-- 2 1 D-glucose content---not less than 99,0 percent m/m., on a dry basis. 2 2 Total solids content--not less than 90 0 percent m/m. 2.3 Sulphated ash---not more tnan 0.25 percent m/m., on a dry basis. 3. Food additives 3.1 Sulphur dioxide--not more than 20 mg.'kg. 4. Contaminants.-- 4.1 Arsenic (As)--not more than 1 mg./kg, 4 2 Copper (Cu)--not more than 3 mg - kg. 4 3 Lead (Pb)--not more than 2 mg./kg. (temporarily endorsed). 5. Hygiene.--It Is recommended that the product covered by the provisions of this standard be prepared in accordance with the appropriate sections of the General Princi ples of Food Hygiene recommended by the Codex AUmentanus Commission (Ref. No, CAC RCP 1-1969). 6 Labeling.--In addition to sections 1, 2, 4. and 6.1 of the General Standard for the Labeling of Prepackaged Foods (Ref. No. CAC/RS 1-1969), the following specific pro visions apply: 0,1 The name of the food--All products designated as dextrose monohydrate must conform to this standard, and products not conforming may not be so designated. 6 2 Net contents--The net contents shall be declared by weight in either the metric ("Systeme International" units) or avoirdu pois or both systems of measurement, as re quired by the country in which the product is sold. 6 3 Name and address--The name and ad dress of the manufacturer, packer, distribu tor. importer, exporter, or vendor of the product shall be declared. 6 4 Country of origin-- 6 4,1 The country of origin of the product shall be declared if tta omission would mis lead or deceive the consumer. 64 2 When the product undergoes proc essing in a second country which changes its nature, the country In which the processing is performed shall be considered to be the country of origin for the purposes of label ing, 7, Methods of analysis and sampling.-- The methods of analysis and sampling re ferred to hereunder are international referee methods, 7 l Determination of D-glucose ron*ent (reducing sugars expressed as D-glucose: Dextrose equivalent). According to the ICUMSA method (ICUMSA Methods of Sugar Analysis, 1964. p, 101. c. Dextrose equii'alent; which is a modification of the Lane and Eynon Volu metric Method, tbtd , p. 13), Results are ex pressed as percent m/m D-glucose on a dry basis i see 7 2). 7 2 Determination of total solids comtent--According to the ICUMSA method of moisture determination (ICUMSA Methods of Sugar Analysis, 1964, p. 113, e. Moisture). 7.2.1 Calculation and expression of re sults--Results are expressed as percent m/m. total solids content calculated as follows: m m. total dry sample mass (g) v 100 solids content1=1 sample mass (g) 7 3 Determination of sulphated ash--Ac cording to the ICUMSA single sulphatlon method (ICUMSA Methods of Sugar Anal ysis. 1964. p. 100, b. Ash). 7 3.1 Calculation and expression of re sults--Results are expressed as percent m m. sulphated ash, on a dry basis (see 7 2) calculated as follows: of ash, ash mass (g) V 100 sulphated (as Is) -- drysampie"mass" (g) 7.4 Determination of sulphur dioxide-- According to the FAO/WHO Codex Alimentanus Method (FAO/WHO Codex AUmentarius Methods of Analysis for Sugars, CAC/ RM 4-1969, Determination of sulphur di oxide (according to Monler-Wllliams method)). Results are expressed as mg SO.- kg. 7.5 Determination of arsenic--According to the colorimetric (silver diethyldithiocarbamate) method of the Association of Official Analytical Chemists (Official CAC/RS 1-1969), the following specific provi sions apply: Methods--AOAC 1965, 24.011-24.014, 24.01024.017, 24.006-24.006). Results are expressed as mg. arsenic/kg. 7 6 Determination of copper--According to the ICUMSA method (ICUMSA Methods of Sugar Analysis. 1964, p. 106. b. Copper). Results are expressed as mg. copper, kg. 7.7 Determination of lead--According to the ICUMSA "wet-ashing" method (ICUMSA Methods of Sugar Analysis. 1964, p. 48, c. Wet-ashing" procedure for Low-grade Prod ucts). Results are expressed as mg. lead kg. Selected Bibliography 1. International Commission for Uniform Methods of Sugar Analysis (ICUMSA), 23 Avenue d'lena, Paris I6eme, Prance: Report of the proceedings of the 12th ses sion held at the National Bureau of Standards and at the Shoreham Hotel. Washington, D.C., U.S.A., from June 2 to 6, 1958. Report of the proceedings of the 13th ses sion held at the University of Hamburg and at the Atlantic Hotel, Hamburg, Germany, from Aug. 26 to 31, 1962. Report of the proceedings of the 14th ses sion held at the A/S De Danske Sukkerfabrtkker and at Ingenlorhuset. Copenhagen. Denmark, from May 22 to 27, i960. ICUMSA Methods of Sugar Analysis, edited by U.C.3. De Whalley, Elsevier Publishing Co. Amsterdam, London, New York. 1964. 2. Official Methods of Analysis of the Association of Official Agricultural Chemists (10th ed. 1965), A.O.A.C., P.O.B. 540, Ben jamin Franklin Station, Washington, D.C. 3. Standard Analytical Methods of the Member Companies of Com Industries Re search Foundation Inc, prepared by the Analytical Procedures Subcommittee of the Technical Advisory Committee, 2d Ed.-- 1001 Connecticut Ave., Washington, D.C. 20030. 4. United States Pharmacopoeia; 17th Revn, (New York), 1965. Mack Publishing Co., Easton, Pa. [CAC/RS 9-19691 Recommended International Standard for Glucose Syrup 1. Description.--Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. 2. Essential composition and quality factors.-- 2.1 Total solids content--not less than 70 0 percent m/m. 2.2 Reducing sugar content (Dextrose equivalent)--not less than 20,0 percent m m., expressed as D-glucose, on a dry basis. 2.3 Sulphated ash--not more than 1.0 per cent m/m., on a dry basis. 3. Food Additives 3.1 Sulphur dioxide--not more than 40 mg./kg. 3.2 Sulphur dioxide in glucose syrup for the manufacture of sugar confectionery only--wot more than 400 mg./kg. 4. Contaminants.-- 4.1 Arsenic (As)--not more than 1 mg/ kg. 4.2 Copper (Cu)--not more than 5 mg./ kg. 4.3 Lead (Pb)--not more than 2 mg./kg. (temporarily endorsed). 5. Hygiene.--It Is recommended that the product* covered by the provisions of this standard be prepared In accordance with the appropriate sections of the Qeneral Principles of Food Hygiene recommended by the Code* AUmentanus Commission (Ref. Ho. CAC/ RCP 1-1969). 6 Labeling.--In addition to sections 1, 2, 4 and 6.1 of the General Standard for the Labeling of Prepackaged Foods iRef. No. 6.1 The name of the food--All products designated as glucose syrup must conform to this standard, and products not conform ing may not be so designated. 6.2 Net contents--The net contents shall be declared either by weight or volume In either the metric ( "Systfime International" units) or avolr-dupots or both systems of measurement as required by the country in which, the product is sold. 6.3 Name and address--The name and ad dress of the manufacturer, packer, distribu tor, importer, exporter, or vendor of the product shall be declared. 6.4 Country of origin-- 6.4.1 The country of origin of the product shall be declared if Its omission would mis lead or deceive the consumer. 6.4.2 When the product undergoes proc essing In a second country which changes Its nature, the country in which the process ing is performed shall be considered to be the country of origin for the purposes of label ing. 7. Methods of analysis and sampling,--The methods of analysis and sampling referred to hereunder are International referee methods. 71 Determination of total solids con tent--According to the FAO/WHO Code* Allmentarlus Method (FAO/WHO Codex Allmentartus Methods of Analysis for Sugars. CAC/RM 1-1969. Determination of total solids content). Results are expressed as perce t m/m. total solids content. 7.2 Determination of reducing sugar con tent--According to the Lane and Eynon method (ICUMSA Methods of Sugar Analysis, 1964; p. 101, c. Dextrose Equivalent, which Is a modification of the Lane and Eynon Volumetric Method, ibid., p. 13). 7.2.1 Calculation and expression of re sults--Results are expressed as percentage m/m. reducing sugars (calculated ss dex trose) on a dry basis (see 7.1). 7.3 Determination of sulphated ash--Ac cording to the ICUMSA single sulphatlon method (ICUMSA Methods of Sugar Anal ysis. 1964, p. 100, b. Ash). 7.3.1 Calculation and expression of re sults--Results are expressed as percentage m m. sulphated ash, on a dry basis (see 7.1) calculated as follows: rr of ash, ash mass (g) * 100 sulphated (as Is) ----------------------------------- dry sample mass (g) 7 4 Determination of sulphur dioxide-- According to the FAO/WHO Codex Allmen- FE0ERAI REGISTER, VOl. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002966 PROPOSED RULE MAKING 21105 tarlus Method (FAO/WHO Codex Allmen tarlus Methods of Analysis for Sugars, CAC/ EM 4-1969. Determination of sulphur dioxide (according to Monler-Wllllams method)). Results are expressed as mg. SO./kg. 7 5 Determination of arsenic--According to the colorimetric (silver dlethyldlthlocarbamate | method of the Association of Official Analytical Chemists (Official Methods--AOAC 1965 24 011-24.014. 24 016-24.017. 24 00624.0081 Results are expressed as mg. arsenic/ kg. 7 6 Determination of copper--According to the ICUMSA method (ICTJMSA Methods of Sugar Analysis, 1964, p. 106, b. Copper). Results are expressed as mg. copper/kg. 7 7 Determination of lead--According to the ICUMSA "wet-ashing" method (ICUMSA Methods of Sugar Analysis. 1964. p. 48, c. "Wet-ashing" Procedure for Low-grade Prod ucts) . Results are expressed as mg. lead kg. Selected Bibliography 1. International Commission for Uniform Methods of Sugar Analysis (ICUMSA). 23 Avenue d'lena, Parish 16eme, France: Report of the proceedings of the 12th ses sion held at the National Bureau of Stand ards and at the Shoreham Hotel, Washing ton, D C., U.S.A., from June 2 to 6. 1958. Report of the proceedings of the 13th ses sion held at the University of Hamburg and at the Atlantic Hotel, Hamburg, Germany, from Aug. 28 to 31, 1962. Report of the proceedings of the 14th ses sion held at the A/S De Danske Sukkerfabrlkker and at Ingenlorhuset. Copenhagen, Den mark, from May 22 to 27, 1966. ICUMSA Methods of Sugar Analysis, ed ited by H.C.S. De Whalley, Elsevier Publishing Co., Amsterdam. London. New York. 1964. 2. Official Methods of Analysis of the As sociation of Official Agricultural Chemists (10th ed. 1965), A.O.A.C., P.O.B. 540, Ben jamin Franklin Station, Washington, D C. 3. Standard Analytical Methods of the Member Companies of Corn Industries Re search Foundation Inc., prepared by the An alytical Procedures Subcommittee of the Technical Advisory Committee, 2d Ed.--1001. Connecticut Ave., Washington, D.C. 20036 4. United States Pharmacopoeia: 17th Revn. (New York), 1965, Mack Publishing Co., Easton, Pa, [CAC/RS 1O-1909| Recommended International Standard ron Dried Glucose Syrup 1. Description.--Dried glucose syrup la glu cose syrup from which the water has been partially removed. 2. Essential composition and quality fac tors -- 2.1 Total solids content--not less than 93.0 percent m/m. 2.2 Reducing sugar content (dextrose equivalent)--not less than 20.0 percent m/m. expressed as D-glucose, on a dry basis. 2 3 Sulphated ash--not more than 1.0 percent m/m. on a dry basis. 3. Food additives.-- 3 i Sutpiiur dioxide--not more than 40 mg., kg. 3 2 Sulphur dioxide in dried glucose syrup for the manufacture of sugar confectionery only--not more than 150 mg./kg. 4. Contaminants.-- 4.1 Arsenic (As)--not more than 1 mg./ kg. 4 2 Copper (Cu)--not more than 5 mg./ kg. 4.3 Lead (Pb)--not more than 2 mg./kg. (temporarily endorsed). 5. Hygiene.--It is recommended that the products covered by the provisions of this standard be prepared in accordance with the appropriate sections of the General Princi ples of Pood Hygiene recommended by the Codex Allmentarlus Commission (Ref. No. CAC RCP 1-1969). 6. Labeling.--In addition to sections 1. 2. 4, and 6.1 of the General Standard for the Labeling of Prepackaged Foods (Ref. No. CAC/RS 1-1969), the following specific provi sions apply: a l The name of the food--All products designated as dried glucose syrup must con form to this standard, and products not con forming may not be so designated. 6.2 Net contents--The net contents shall be declared by weight In either the metric ("SystCme International" units) or avoirdu pois or both systems of measurement, os required by the country in which the product Is sold. 6.3 Name and address--The name and ad dress of the manufacturer, packer, distrib utor, Importer, exporter, or vendor of the product shall be declared. 6.4 Country of origin-- 6.4.1 The country of origin of the product shall be declared If Its omission would mis lead or deceive the consumer. 6.4.2 When the product undergoes proc essing In a second country which changes Its nature, the country in which the proc essing Is performed shall be considered to be the country of origin for the purposes of labeling. 7. Methods of analysis and sampling -- The methods of analysis and sampling re ferred to hereunder are international referee methods. 71 Determination of total solids con tent--According to the FAO/WHO Codex Allmentarlus Method (FAO/WHO Codex Allmentarlus Methods of Analysis for Sugars, CAC/RM 1-1969. Determination of total solids content). Results are expressed as per cent m/m. total solids content. 7.2 Determination of reducing sugar con tent--According to the Lane and Eynon method (ICUMBA Methods of Sugar Anal ysis, 1964, p. 101, c. Dextrose equivalent, which Is a modification of the Lane and Eynon Volumetric Method, ibid., p. 13). 7.2.1 Calculation and expression of re sults--Results are expressed as percent m./m. reducing sugars (calculated as dextrose) on a dry basis (see 7,1). 7 3 Determination of sulphated ash--Ac cording to the ICUMSA single sulphatlon method (ICUMSA Methods of Sugar Analy sis. 1964, p. 100, b. Ash). 7.3.1 Calculation and expression of re sults--Results are expressed as percent m./m. sulphated ash, on a dry basis (see 7.1) cal culated as follows: % of ash, ash mass (g) x 100 sulphated (as is) = dry sample mass (g)" 7.4 Determination of sulphur dioxide-- According to the FAO/WHO Codex Allmen tarlus Method (FAO/WHO Codex Allmen tarlus Methods of Analysis for Sugars, CAC/RM 4-1909, Determination of sulphur dioxide (according to Monler-Wllllams method)). Results are expressed as mg. SO./kg. 7.5 Determination of arsenic--According to the colorimetric (silver diethyldlciiiocarbamate) method of the Association of Official Analytical Chemist* (Official Methods-- AOAC, I960. 24.6If-24.014. 24.016-24.018, 24.006-24.008). Results are expressed as mg. arsenic, kg. 7.8 Determination of copper--According to the ICUMSA method (ICUMSA Methods or Sugar Analysis, 1964, p. 106, b. Copper). Results are expressed as mg. copper/kg. 7.7 Determination of lead--According to the ICUMSA "vet ashing" method (ICUMSA Methods of Sugar Analysis. 1964. p. it. c. 'Wet-ashing' procedure far Loui-gradr Products). Results are expressed as mg. lead/ kg. The following are the proposed Corn Refiners Association proposed standards of identity for dextrose monohydrate, dextrose anhydrous, glucose syrup, and dried glucose syrup: 26.1 Dextrose monoiiydrate; Identity. (a) Dextrose monohydrate is purified and crystallized D-glucose containing one molecule of water of crystallization with each molecule of dextrose. (b) The food shall meet the following specifications: (1) The reducing sugar content (dex trose equivalent) expressed as D-glucose is not less than 99.5 percent calculated on a dry basis, and the total solids shall be not less than 90.0 percent m./m. (2) The sulfated ash content shall not exceed 0.25 percent m./m. calculated on a dry basis, and the sulfur dioxide con tent shall not exceed a level of 20 mg./kg. (20 parts per million). (c) The name of the food is "dextrose monohydrate" or "dextroser" (d> Dextrose monohydrate or dextrose shall be prepared in accordance with the relevant provisions of 21 CFR Part 128. ie) For the purposes of this section, the methods of analysis to be used to determine if the food meets the specifi cations of paragraph (b) (1) and (2) of this section are: (1) Determination of reducing sugar content. ` Official Methods of Analysis of the Association of Official Analytical Chemists," Uth Ed., 1970, 31.212. (2) Determination of total solids con tent. "Official Methods of Analysis of the Association of Official Analytical Chemists," llth Ed,, 1970, 31.005. (3) Determination of sulfated ash. "Official Methods of Analysis of the As sociation of Official Analytical Chem ists," llth Ed., 1970, 31.208. (4) Determination of sulfur dioxide. "Official Methods of Analysis of the As sociation of Official Analytical Chem ists," llth Ed., 1970, 20.090-20.095. 26.2 Dextrose anhydrous; identity. (a> Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization, and conforms to the spec ifications of 21 CFR 26.1, except that the total solids content of dextrose an hydrous is not less than 98.0 percent m,/m. (b> The name of the food Is "dextrose anhydrous" or "anhydrous dextrose." 26.3 Glucose syrup; identity. (ft) Glucose syrup is the purified, con centrated, aqueous solution of nutritive saccharides obtained from edible starch. (b) The food shall meet the following specifications: (1) The total solids of glucose syrup shall be not less than 70 percent m./m.. of which not less than 20 percent m./m. (calculated on a dry basis) shall be re ducing sugar content (dextrose equiv alent) expressed as D-glucose. (2) The sulfated ash content of glu cose syrup shall not exceed 1 percent m./m. calculated on a dry basis, and the sulfur dioxide content shall not exceed a level of 40 mg./kg. < 40 p.p.m.) In the finished syrup. FEDERAL REGISTER, VOl. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002967 1*1106 PROPOSED RULE MAKING <c ' The name of the food is ` glucose syrup"; provided, that when derived from a specific type of starch the product may be called "syrup," the blank to be filled in with the name of the starch; for example, "corn syrup," "tapi oca syrup," "wheat syrup." i d) Glucose syrup shall be prepared in accordance with the relevant provisions of 21 CFR Part 128. 'e' For the purposes of this section, the methods of analysis to be used to de termine if the food meets the specifica tions of paragraph tb> (l) and (2> of this section are: (11 Determination of reducing sugar content. "Official Methods of Analysis of the Associaton of Official Analytical Chemists," 11th Ed., 1970, 31.212. i2> Determination of total sol'ds con tent. "Official Methods of Analysis of the Association of Official Analytical Chem ists," 11th Ed., 1970, 31.200-31.201. (3) Determination of sulfated ash. "Official Methods of Analysis of the As sociation of Official Analytical Chemists," 11th Ed., 1970,31.208. 14' Determination of sulfur dioxide. "Official Methods of Analysis of the As sociation of Official Analytical Chemists." 11th Ed., 1970, 20.090-20.095, S 26. 1 Dried glucose syrup: identity. ta: Dried glucose syrup is glucose syr up from which the water has been par tially removed, and meets the specifica tions of 21 CFR 26.3, except that total solids shall be not less than 93 percent m. m. <b> The name of the food is "dried glucose syrup"; provided that when de rived from a specific type of starch the product may be called "dried syrup." the blank to be filled in with the name of the starch. In most respects the provisions of the Codex Standards and the Corn Refiners Association's proposal are identical. The following, however, are features of the proposal on which the Commissioner par ticularly requests comments, with any available supporting data, and the action the Commissioner proposes to take in the event no comments are received: 1. In the United States, analytical test ing procedu res forthedetermination mg procedures for the determination of reducing sugar content, total solids con tent. sulfated ash and sulfur dioxide are performed by the methods In the "Official Methods of Analysis of the Association of Official Analytical Chemist" <AOAC>, lUh Ed., 1970, rather than FAO/WHO "Method of Analysis for Sugars, "Inter national Commission for Uniform Meth ods of Sugar Analysis" ( ICUMSA >, and Standard Analytical Methods of the Member Companies" (Corn Refiners Association!. The Codex Standards state that the methods of analysis contained therein are not necessarily intended to replace routine methods, but are for use as international referee methods of analysis for the settlement of interna tional disputes. The Commissioner pro poses to recognize the methods of the AO.\c as the official methods for thc-e standards. 2. The Codex Standards provide for 400 nig. per kg. of sulfur dioxide in glu cose syrup and dried glucose syrup for confectionery purposes. These high sul fur dioxide containing products are not distributed in the United States and. therefoie, the Commissioner proposes that standards of identity for glucose syrup and dried glucose syrup not pro vide for these food additives. 3. The Codex Standards for the addi tional nutritive sweeteners, white sugar, powdered or icing sugar, soft sugars, and lactose will be dealt with at a later date. Pursuant to provisions of the Federal Food. Drug, and Cosmetic Act (secs. 401. 7011e(. 52 Stat, 1046, 1055-1056, as amended 70 Stat. 919. 72 Stat. 948; 21 U.S.C. 341, 371) and In accordance with authority delegated to the Commissioner of Food and Drugs (21 CFR 2,120), inter ested persons are invited to submit their views in writing (preferably In quintuplicate) regarding this proposal within 90 days after its date of Federal Register publication. Such views and comments should be addressed to the Hearing Clerk, Department of Health, Education, and Welfare, Room 6-88, 5600 Fishers Lane Rockville, Md. 20852, and may be accom panied by a memorandum or brief in sup port thereof. Received comments may be seen in the above office during working hours, Monday through Friday. Dated; September25,1972. Sam D, Fine, Associate Commissioner for Compliance. |FR Doc 72-16043 Filed J0-4-72;8:45 am] [ 21 CFR Part 50 1 FROZEN PEAS Request for Comments on a Recom mended International Standard and a Petition The Food and Agriculture Organiza tion/World Health Organization Codex Allmentarius Commission has submitted to the United States for consideration for acceptance a recommended international standard for quick frozen peas. The United States, as a member of the Food and Agriculture Organization of the United Nations and of the World Health Organization, is under obligation to con sider all Codex standards. The rules of procedure of the Codex Alimentarius Commission state that a Codex standard may be accepted by a participating coun try in one of three ways: Full accept ance; target acceptance; and accept ance with minor deviations. A participat ing country which concludes that it can not accept the standard in any of these ways is requested to indicate the reasons for the ways in which its re quirements differ from the Codex stand ard Members of the Commission are re quested to notify the Secretariat of the Codex Alimentarius Commission--Joint FAO, WHO Food Standards Programme. FAO. Rome, Italy, of their decision. A petition has been filed by the Amer ican Frozen Food Institute <AFFI), 919 18th Street NW, Washington, DC 20006, proposing the establishment of a defini tion and standards of identity and qual ity for frozen peas. In the opinion of the Commission of Food and Drugs, it will benefit consumers and facilitate Interna tional trade to adopt as far as practi cable the recommended worldwide stand ard for quick frozen peas hereinafter referred to as the Codex standard. The basis for the AFFI proposal is that the Codex standard has been submitted to the United States for acceptance. In many respects the AFFI proposal is similar to the Codex standard. The Codex standard provides that sampling and allowances for defects be in accordance with the Codex "Sampling Plans for Prepackaged Foods, 1969," developed by the Codex Committee on Processed Fruits and Vegetables and are being considered by the Codex Commit tee on Sampling and Analysis, No sam pling plans have been proposed by AFFI. The Codex sampling plans have not reached the final step of development and therefore may be subject to further modification prior to submission to the United States for formal acceptance. The Commissioner believes that this is an opportune time to elicit comments on sampling plans and therefore proposes, on his own initiative, to include them for quality factor determinations for frozen peas. The Commissioner, however, pro poses that another table be added to the existing table (Inspection Level II) In the Codex sampling plans to express lot size as number of pounds thereby permitting the correlation of sample size of large bulk containers to the sample size for smaller containers. This modification was submitted by the United States in 1970, to the Codex committee, to be in corporated in the Codex sampling plans. The Commissioner further proposes to limit the sampling plans to Codex In spection Level n which Is appropriate where disputes, enforcement, or need for better lot estimate is necessary. Defini tions for "lot" and "sample unit" have been expanded to make them more ap plicable to a wider range of size of pri mary containers including bulk packs. In addition, definition of "defective" has been reworded to apply directly to the sampling plans for frozen peas. The Commissioner would consider a lot ac ceptable for quality factor determina tions when the number of "defectives" does not exceed the stated "acceptance number" in the sampling plans as fol lows : Definitions of terms to be used in the sampling plans are as follows: Lot. A collection of primary contain ers or units of the same size, type and style manufactured or packed under similar conditions and handled as a sin gle unit in trade. Lot size. The number of primary con tainers. or units (pounds when In bulki, in the lot. Sample size (n>. The total number of sample units drawn for examination from the lot. Sample unit. A container, the entire contents of a container, a portion of the contents of a container, or a composite FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002968 PROPOSED RULE MAKING 21107 mixture of product from small containers that is sufficient for the examinations or testing as a single unit. Defective. Any sample unit shall be regarded as defective when any quality defects or conditions are present in ex cess of the defect tolerances. Acceptance number (c). The maxi mum number of defective sample units permitted in the sample in order to con sider the lot as meeting the specified requirements. Acceptable Quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be ac cepted approximately 95 percent of the time. Acceptable Qi-llity Level o.s Lot site Size of container Number of primary containers: Net weight equal to or less than 1 kilogram (2.2 pounds) 4,800 or less.**,,........ . 4.801 to 24,000. ..a............. 24,001 to 48,000.................... 48,001 to 84,000,.,---, 84,001 to 144,000.................. 144,001 to 240,000................ Over 240,000......................... Number of pounds; n 13 21 20 48 84 120 200 < 2 3 4 A 0 13 10 Net weight greater than 1 kilogram (2.2 pounds) 20,000 or less............. *.*-*-, More than 20,000 to 100.000............................... More than 100,000 to 200,000............................... More than 200,000 to 400,000____*..................... More than 400,000 to 600,000. ................ More than 600,0C0 to 1,000,000............................ More than 1,000,000........... 13 21 29 48 81 126 200 2 3 4 6 0 13 10 n =tiumber of sample onita. e =acceptance number. The Codex standard uses the metric system whereas the AFFI proposal pro vides that the units of measurement for sizing peas be expressed in both Inches and millimeters and the standard of quality be in ounces as well as grams and that in the methodology the units be in the metric system only. The Commis sioner recognizes that the International (metric) System is used throughout the world and in the United States for tech nical analyses and may eventually be adopted by this country as the common usage for measurements. The Commis sioner, therefore, proposes that the met ric system be used In the standards for frozen peas with the equivalent units of the U.S. Customary System shown par enthetically except that the units of measurements in the methodology be in the metric system only. The Codex standard also includes hy giene requirements and certain basic la beling requirements that are not consid ered a part of food standards under sec. 401 of the Federal Food, Drug, and Cos metic Act which is the legal basis for the promulgation of food standards. Hy giene and the other factors are, however, a concern of FDA under other sections of the Federal Food, Drug, and Cosmetic Act and, therefore, are not discussed fur ther in this request for comments. Recommended Inter national Standard fob Quick Frozen Peas 3,2,1 1 The product shall be of a reason ably uniform green color according to type, 1. Scope. This standard shall apply to quick frozen peas of the species pirum sati vum L. as defined below and ottered tor di rect consumption without further process ing, except for size grading or repacking If required. It does not apply to the product when indicated as Intended for further proc essing, or for other industrial purposes. 2. Description. 2.1 Product definition. Quick frozen peas are the product prepared from fresh, clean, sound, whole, Immature seed of pees which have been washed, sufficiently blanched to Insure adequate stability of color and flavor during normal marketing cycles and which conform to the characteristics of the species Fisum sativum L. 2 2 process definition. Quick frozen peas are the product subjected to a freezing proc ess in appropriate equipment and complying with the conditions laid down hereafter. This freezing operation shall be carried out In such a way that the range of temperature of maximum crystallization Is psssed qutckly. The quick freezing process shall not be re garded as complete unless and until the product temperature has reached --18* C. (0* F.) at the thermal center after thermal stabilization. The product shall be main tained at a low temperature such as will maintain the quality during transportation, storage, and distribution up to and including the time of final sale. The recognized practice of repacking quick frozen products under controlled conditions followed by the reappllcatlon of the quick freezing process ss defined Is permitted. whole, clean, practically free from foreign matter, free from any foreign taste or smel' and practically free from damage by insect or diseases. 3.2.1.2 The product shall have a normal flavor, taking Into consideration any season ings or ingredients added. 3.2.2 Analytical characteristics. The alco hol-insoluble solids content as determined by the method specified in subsection 8.2 of this standard must not exceed: for peas, 23 percent m./m.: for garden peas, 18 percent m./m. 3.3 Definition of defects. 3.3.1 "Blond Peas" means peas which are yellow or white but which are edible (that is, not sour or rotted), 3.3.2 "Blemished Peas" means peas which are slightly stained or spotted, 3.3.3 "Seriously Blemished Peas" means peas which are hard, shrivelled, spotted, dis colored or otherwise blemished to an extent that the appearance or eating quality Is seri ously affected. These shall include wormeaten peae. 3.3.4 "Pea Fragments" means portions of peas, separated or individual cotyledons, crushed, partial or broken cotyledons and loose skins, but does not Include entire intact peae with skins detached, 3.3.5 "Extraneous Vegetable Material (E.V.M.)" means any vine or leaf or pod material from the pea plant, or other vege table material such as poppyheads or thistles. 3.4 Tolerances for defects. Based on a sam ple unit of 600 g. the end product shall have not more than the following: 3.4.1 Blond peas. 2 percent m./m. 2.3 Presentation. 3.4.2 Blemished peas, 5 percent m./m. 2.3.1 Types. 2.3.1.1 Any suitabla variety of pea may be used. 2.3.1.3 The product shall be presented as "peas" or may be presented as "garden peas" provided they meet the organoleptic and ana lytical characteristics of the type. e g. "Kelvedon Wonder." "Dark Skin Perfection" and others. 2.3.2 Sizing. 3.4.3 Seriously blemished peas, 1 percent m./m. 3.4.4 Pea fragments. 12 percent m./m. 3.4.5 E.V.M., 0.5 percent m./m. but not more than 12 cm.1 In area3.5 Tolerances for sizes. If size graded, th' product shall contain not less than 80 per cent either by number or mass of peas of the declared size or of smaller sizes. It shall contain no peas of sizes larger than the next two larger sizes nor more than 20 percent 2.3 2 1 Quick frozen peas of either typeeither by number or mass of peas of the next may be presented sized or unsized. two larger sizes, If such there be. Mot more 2.3 2.2 If peas are size graded they shall than one-quarter of these peas whether by conform to one of the two following systems number or mass, shall belong to the larger of specifications for the size names: of the next two sizes. SPECIFICATIONS A TOR SIZXNO 3.6 Classification of defectives. Any sample unit from a sample taken In accordance with Round hole the Sampling Plans for Prepackaged Foods. Size designation sieve size in mm. Small . - -__ ____________________ up to 8.76 Medium-------------- ------..._up to 10 2 Large over 10.2 1969, shall bo regarded as "defective" when any of the defects listed under 3.3 Is present in more than twice the amount of the sped fled tolerarifce for the Individual defect as listed under 3.4 or if the total of 3.4.1 to 3.4.4 inclusive exceeds IS percent m m SPECIFICATIONS S FOB SIZIHa 3.7 Lot acceptance. A lot Is considered ac Size designation Round hole sieve size in mm. Extra smallup to 7.5 Very smallup to 8.2 ceptable when the number of such "defec tives" as specified In 3.6 does not exceed the acceptance number (c) of the Sampling Plans for Prepackaged Foods. 1969. 4. Food additives. Small up to 8.76 Mediumup to 10.2 Largeover 10 2 itasimum level of use Natural flavors and their Not limited 3. Essential composition and quality factors. 3.1 Optional ingredients. 3.1.1 Sugars (sucrose, invert sugar, dex identical synthetic equiva lents except those which are known to represent a toxic hazard (*). trose. fructose, glucose syrup, dried glucose () Temporarily endorsed. syrup); 5. Hygiene. It is recommended that the 3.1.2 Salt; 3.1.3 Condiments, such as spices and herbs. 3 2 Quality factors. 3.2.1 Organoleptic and other character product covered by the provisions of this standard be prepared In accordance with the Code of Hygienic Practice for Quick Frozen Fruit. Vegetables and Their Juices recom mended by the Codex Allmentarlus Commis istics. sion (in the process of elaboration). FEDERAL REGISTER, VOL 37, NO. 194--THURSDAY, OCTOBER S, 1972 ASX 00002969 211 OS PROPOSED RULE MAKING 0. Labeling. In addition to sections 1. 2. 4. and 8 of the General Standard for the Labeling of Prepackaged Poods (ref. No. CAC, RS 1-1969) the following specific pro visions apply: 6.1 Die name of the food. The name of the product shall only Include: 6.1.1 The designation "peas,'' except that where peas are presented In conformity with 2 3 12 the designation shall be "garden peaa" or the equivalent designtalon used m the country in which the product la intended to be sold. The words "quick frozen" snail also appear on the label, except that the term "frozen" 1 may be applied In countries where this term Is customarily used for describing the product processed In accordance with subsection 2.2 of the standard; 6.1.2 Where a characterizing flavoring or Ingredient haa been added, this shall be stated as "with x," as appropriate; 6.1.3 Where a statement of size Is made, either the sieve size or the words "extra Small," "very small," "small," 'medium" or "large," aa appropriate, sha-1 be indicated, 6.2 List of ingredient$. A complete list of Ingredients shall be declared. In descending order of proportion. 6 3 Net contents. The net contents shall be declared by weight In either the metric system ("Syst6mo International" units) or avoirdupois or both systems of measurement as required by the country In which the product Is sold. 6.4 Name and address. The name and ad dress of the manufacturer, packer, distribu tor, Importer, exporter, or vendor of the product shall be declared. 6 5 Country of origin. 6 5.1 The country of origin of the product shall be declared If Its omission would mis lead or deceive the consumer. 6.5.2 When the product undergoes proc essing In a second country which changes its nature, the country In which the processing Is performed shall be considered to be the country of origin for the purposes of labeling. 6.6 Additional requirements. Information for keeping and thawing of the product shall be given on retail packs. 6.7 Bulk Packs--In the case of quick frozen peas In bulk the information required in 6.1 to 6 6 must either be placed on the container or be given In accompanying docu ments, except that the name of the food accompanied by the words "quick frozen" (the term "frozen" may be applied In coun tries where this term is customarily used for describing the product processed in accord ance with subsection 2.2 of this standard) nnd the name and address of the manufac turer or packer must appear on the container, 7. Packaging.--Packaging used for quick frozen peas must protect the organoleptic and quality characteristics of the product; protect the product from bacteriological and other contamination (including contamina tion from the packaging material Itself); protect the produet from moisture loss, de hydration. and. where appropriate, leakage as far as technologically practicable; and not pass on to the product an odour, taste, colour or other foreign characteristics. 8. Methods of analysis, sampling and exam ination.--The methods of analysis, sampling, and examination described hereunder are international referee methods. 8 1 Sampling--Sampling shall be In ac cordance with the Sampling Plans for Pre packaged Foods, 1909. 8 2 Determination of the alcohol-insolu ble solids content. (Ref. No. CAC ,'HM 351970.1 8 2 1 Principle of the method--The alco hol-insoluble solids In peas consist mainly of Insoluble carbohydrates (starch) and pro tein. A weighed quantity of the sample is boiled with slightly diluted alcohol. The solids are washed with alcohol until the fil trate Is clear. The alcohol-insoluble solids are dried and weighed. The percentage by mass present Is used as a guide to maturity. 8.2.2 Reagents. 8.2.2 1 Ethanol (95 percent) or denaturated ethanol (ethanol denaturated with 5 percent v/v methanol). 8.2.2.2 Diluted ethanot or diluted denaturated ethanol SO percent v/v~(dilute 8 parts by volume of reagent under 8.2 2.1 to 9,5 parts by volume with K_0). 8,2,3 Apparatus. 8 2 3 1 Analytical balance; 8 2 3 2 Beaker. 800 ml.. If sample Is boiled or 250 ml. (standard taper ground-glass Joint) flask with reflux condenser If refluxed; 8 2.3 3 Buchner funnel: 8.2.3.4 Drying dish with lid, flat bottomed; 8 2.3.6. Hot plates or boiling water bath for refluxing or boiling; 8 2 3,6 Clamps or weights to prevent agi tation of package In water bath during thawing; S.2.3.7 Desiccator with active desiccant: 8 2.3.8 Drying oven, well ventilated and thermostatically controlled and adjusted to operate at 100 * 20 C S.2.3.9 Filter paper, Whatman No. 1 or equivalent; 8.2 3.10 Macerator or blendor: 8.23.11 Plastic bag of sufficient cspacity to hold the entire sample for thawing; 8 2.3.12 "Policemen" on glass rods, bent so as to facilitate cleaning flask or beaker; 8 2.3.13 Water bath, with continuous flow at room temperature or regulated at room temperature fos thawing. 8.2.1 Preparation of test sample--Place frozen peas or frozen peas with sauce In plas tic bag and tie off. Immerse sample In water bath with continuous flow at room tempera ture or regulated at room temperature. Avoid agitation of package during thawing by using clamps or weights If necessary. When com pletely thawed, remove package from bath. Blot off adhering water from the plastic bag. Transfer the peas from container to a sieve, the meshes or which are made by so weaving wire as to form square openings of 2.8 mm. by 2.8 mm.* If sauce Is present, wash with gentle spray of water at room temperature until the sauce is removed. Without shifting the peas, incline the sieve as to facilitate drainage, and drain 2 minutes. Wipe the bot tom of the sieve. Weigh 250 g. peas into blendor, add 260 ml. distilled water and macerate to a smooth paste. If there Is less than 250 g. sample, use the entire sample of pees with an equivalent quantity by mass of distilled water and macerate to a smooth paste. 8 2 5 Procedure. 8 2.5.1 Dry a filter paper In flat-bottomed dish, lid off. for 3 hours at 1002* C. Cover dish, cool in a desiccator, and weigh accu rately. (The Alter paper should be larger than the base of the funnel and folded at the circumference to facilitate subsequent re moval without loss of solids.) 8.2.5 2 Weigh 20 g.0.01 g. paste into a 250 ml. ground-joint flask, add 120 ml. de natured ethanol or ethanol, and swirl to mix. Reflux on a steam or water bath for 30 minutes. If boiling rather than refluxing Is pre ferred. weigh 40 g. =0.01 g. paste Into a 600- ml. beaker. Add 240 ml. denatured ethanol or ethanol, stir, and cover beaker. Bring solu tion in the beaker to a boil and simmer slowly for 30 minutes on a hotplate. Immediately filter with suction on a Buch ner funnel through the dried and weighed filter paper Decant most of the supernatant liquid through the Alter paper. Wash the solids In the flask or beaker without delay with small portions of SO percent denatured ethanol or SO percent ethanol until the wash ings are colourless, decanting through the filter paper each time. Do not allow solids to become dry during the washing. Transfer solids to the filter paper, spreading the solids evenly. 8.2.5.3 Remove the filter paper containing the residue from the funnel, transfer to the dish used m preparing the filter paper and dry uncovered in an air oven for 2 hours at 1002. 2* C. Cover the dish, cool In a desicca tor. and weigh accurately. The weight of the dry residue la the difference between the weight under 8 2 5.1 and this final weight. 8.2.8 Calculation and expression of results. 8.2.61 Method of calculation.--Calculate the alcohol-insoluble solids content of the sample by means of the following formula: If 20 g. sample Is refluxed; Alcohol-Insoluble solids content (li m/m) =10 Iff where; M jr the mass In g. of dry residue (see 8 2 5 3) If 40 g. sample is refluxed; Alcohol-Insoluble solids content m/m) =5 .if where: M = the mass In g. of dry residue (see 8.2.5 3) 8.2.7 Repeatability of results--The differ ence between results of duplicate determina tion (results obtained simultaneously or In rapid succession by the same analyst) should not exceed 0.8 g. alcohol-insoluble solids for 100 g. of the product, 8.2 8 Expression of results--Results are expressed as g. alcohol-insoluble solids per loo g. of the product (% m/m). 8 3 Net Weight Determination of Frozen Fruits and Vegetables (Doc. No. CAC/RM 341970). 8.3.1 Principle of the method--The weight of the container including the product there in Is determined. The weight of the container Itself Is determined. The net weight Is cal culated from the difference of these two weights. 8 3.2 Apparatus, 8 3.2 l Balance of adequate capacity hav ing a sensitivity of 0.25 g. (or 0.01 oz.), for containers not In excess of 2 kg. (or 5 lb ). 8.3.2.2 Balance of adequate capacity hav ing a sensitivity of 0,70 g. (or 0.025 oz.). for containers in excess of 2 kg. (or 6 lb.). 8 3 3 Procedure. 8.3.3.1 Set balance on firm, level support and adjust indicator to zero. Remove con tainer from low temperature storage and with a towel remove frost and Ice from out side of the container. Weigh unopened con tainer Immediately and record as gross iceiqht (G), 8.3 3.2 Open container and remove con tents Including product particles, frost or ice crystals that may be adhering to the con tainer, Blot-off Tree water with a towel and air dry empty container at room temperature. Weigh the dry, empty container and record as tare weight (T). 8.3.4 Calculation and expression of re sults--The net weight of the sample Is given by the following formula; where: Net weight=G-T G- the gross weight found under 8.3 3 1. T = the tare weight found under 8 3.3.2. 1 Frozen"; This term Is used as an alterna tive to "quick frozen" In some English speak ing countries. ef. ISO Recommendation R 565. Such neve can be replaced by U.8. sieve with No. 8 nudard screen (size of opening 2 38 mm ). 8 4 Thairing and cooking procedures ito be used prior to examination, as appropriate). 8 4 1 Thawing procedure--According to the FAO WHO Codex Allmentarlus Method: FEDERAL REGISTER, VOl. 37, NO. 194--THURSDAY, OCTOSIR 5, 1972 ASI 00002970 PROPOSED RULE MAKING 21109 FAO WHO Codex Allmeui&riu. Standard Procedure for Thawing of Quick Frozen ^rults and Vegetables, CAC/RM 32-1970. 8.4 2 Cooking procedure--According to the FAO, WHO Codex Ailmentarius Method: FAO, WHO Codex Ailmentarius Standard Procedure for Cooking of Quick Frozen Fruits peas, set forth in Item No. 1515 of "Com position of Foods," Agriculture Hand book No. 8 of the U.S. Department of Agriculture, 1963. (5) Vegetables, nuts, or mixtures of these, such as onions, mushrooms, red tions of purchase, the words and state ments required m paragraph if) of this section shall immediately and conspicu ously precede or follow the name withou intervening written, printed, or graphic matter, except that the specific varietal and Vegetables, CAC RM 33-1970. or green peppers, and almonds as gar name of the peas may so intervene. 8,4,2 1 The cooking time for quick frozen nishes in an amount sufficient to impart (4) The optional ingredients specified peas may vary within the range of 3-5 min to the food a flavor or other attribute in paragraph <d> il) through (5) of this utes depending upon variety, maturity and size of peas. characteristic of the garnish ingredient or ingredients, but not more than 20 per section, including the ingredients used in formulating the sauces specified in The following are the proposed AFFI cent by weight of the finished food. paragraph <d)(4i<ivi of this section, standards of identity and quality for ie> The optional ingredients referred shall be listed in order of predominance frozen peas which are similar In many to in paragraph (d)(4) of this section by weight by their common or usual respects to the Codex standard: are substances which are not food addi names, on the principal display panel i a1 Frozen peas is the food in `pack tives as defined in section 201 (s) of the or panels or any appropriate information age1' form as that term is defined in Federal Food, Drug, and Cosmetic Act. or panel without obscuring design, vi Cl CFR 1.1(b), prepared from the if they are food additives as so defined, gnettes. or crowding. The declaration succulent seed of the species Pisum they are used in conformity with regu shall appear in conspicuous and easily sativum L. of the pea plant. It is lations established pursuant to section legible letters of boldface print or type blanched, drained, and preserved by 409 of the Act. If such substances per the size of which shall be not less than freezing in such a way that the range form a useful function, they are re one-half of that required by Part 1 of of temperature of maximum crystalliza garded as suitable. this chapter for the statement of net tion is passed quickly. The freezing proc if) 11) The label shall state the name quantity of contents appearing on the ess shall not be regarded as complete ``peas," In the case of varieties specified label, but in no case less than one-six until the product temperature has in paragraph (b)(1) of this section, the teenth of an inch in height. The entire reached --18 C. (0s F.) or lower at the terms "green," "sweet green." "wrinkled," ingredient statement shall appear on at thermal center, "garden." or "sweet" shall precede or least one panel of the label and In lines (b> Frozen peas may be prepared follow the name. In the case of varieties generally parallel to the base on which from the following optional pea varieties: specified in paragraph (b)(2) of this sec the container rests as It is designed to <1) Sweet green wrinkled peas. tion, the terms "early," "June," or "early be displayed. (2) Smooth-skin or substantially June" shall precede or follow the name. (5) When an optional ingredient spec - smooth-skin peas, such as Alaska type peas. <c) If the peas are graded for size they shall conform to the following specifications for the size names: (2) If one or more of the optional in gredients provided for in paragraph <d) (3', (d)(4) <i) and (iv), and (dH5> of this section is" used, in addition to the names of such ingredients as required under paragraph (f) (3) of this section, ifled in paragraph (d)(4)(v) of this section is used the label shall bear the words "Vitamincontent re stored to the level of fresh raw shelled peas," the blank being filled In with the common name of the vitamin re the label shall bear, in conjunction with stored. When two or more vitamins are Pifimpter or circular ojXMUngs of sieve the product name, or In conjunction with used, their names may be combined; for Size (.h'Mgiioltoii Witl not pass through V ill pass through the name of the optional pea variety, the example, "Vitamin A and C content re statement or statements hereinafter set stored to the level of fresh raw shellea forth following the indicated provisions peas." In- mm. chos' In* mmdies 1 of such paragraph. (6) If the peas are size graded, the size (i> If spice or flavoring as provided for designations specified In paragraph (c' E\tu snuill............. \ i*rv small............... Small......................... ____ Milium.................... .... Large ....................... in paragraph (d) (3) and (4)(i) of this of this section may precede or follow 'Ha 7.5 7.5 82 section are used, the label shall bear the the name of the food. However, the op *1*4 8.2 M, 75 statement "spices added," "Seasoned." tional descriptive words "petite" or *Ha 8. 75 "h4 10 1 10.2 .. "with selected seasonings," "with season "tiny" may be used in conjunction with ings" or "Seasoned with," the product name when an average of 1 Nrarest ft4th-lnch equivalent to Code* designation shown jn millimeters. or "Flavored with ____________the blank being filled in with the name of the 80 percent or more of the peas will pass through a circular opening of a diameter (d> Optional ingredients may be used as follows: (1) Salt. (2) Sucrose, invert sugar, dextrose, fructose, glucose sirup, and dried glucose sirup. <3' Spices. (4) Safe and suitable substances as follows, within the limitations provided by paragraph (e) of this section: in seasonings and natural and arti ficial flavorings alone or in safe and suit able carriers. (ii) Monosodium glutamate and other glutamic acid salts. ^ (iii) Edible organic acids, antioxidants, / and stabilizers. (iv> Formulated sauces (Including concentrates) such as butter sauce, onion sauce, cream sauce, and mushroom sauce, in an amount by weight of the finished food not more than necessary to produce the desired flavoring effect. (v) Vitamins in an amount required to restore the vitamin content of the food to the level for fresh raw shelled ingredient. <ii) If the formulated sauces as pro vided for in paragraph (4) (iv) of this section are used, the label shall bear the statement, "in ------------------ " or "with " the blank being filled In with the name of the sauce ingredient, such as "butter sauce." (iii) If garnishes as provided for in paragraph (d)(5) of this section are used, the label shall bear the statement, "with" or "garnished with ," the blank being filled in with the name of the ingredient: for ex ample, "with onions." or "garnished with mushrooms." If statements set forth in more than one of the paragraphs (f)(2) (l), (U), or (iii) of this section are used, they may be combined as, for example, "green peas with onions in butter sauce," or "early peas with onions and selected season ings." (3 > Whenever the name of the food ap pears on the label so conspicuously as to be easily seen under customary condi of -7i;4 inch (8.75 mm.) or less for the optional ingredient provided for in para graph (f) (b) (1) of this section and inch (8.2 mm.) for the optional ingre dient provided for in paragraph (b)(2) of this section. 50.2 Frozen peas; quality; label statement of substandard quality. (a) The sample unit of frozen peas used in determining compliance with the standard of quality is 17.64 ounces (500 g.) exclusive of any sauce. (b) The standard of quality, for a sample unit of frozen peas, shall not ex ceed the following: (1) Not more than 0.3 ounces (9 g.> peas are seriously spotted or otherwise materially blemished. (2) Not more than 0.5 ounces (14 g.1 are yellow, overly mature peas. <3) Not more than 2.5 ounces (71 g.) are pieces of peas and loose skins. (4> Not more than 0.08 ounce (2.3 g > of harmless, extraneous vegetable mate rial but not more than 2 square inches No. 194--Pt. II- FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002971  21110 PROPOSED RULE MAKING <12,90 square centimeters' of flat material. <5> The alcohol-insoluble solids of the variety of frozen peas provided for in 21 CFR 50.1(b)(1) shall be not more than 19 percent and the alcohol-insoluble solids of the variety provided for in 21 CFR 50.1(b) (2) of this chapter, shall be not more than 23 percent, as determined pursuant to paragraph (c> of this section. < 6) Not more than 15 percent by count of variety provided for in 21 CFR, 50.1 <b> 11) of this chapter shall sink in a solu tion containing 16 percent by weight of salt, as determined pursuant to para graph (d) of this section. (c) Determination of alcohol-insolu ble solids.1 (1) Extracting solutions; (1) One hundred parts of ethanol de natured with five parts of methanol vol ume to volume (formula 3A denatured alcohol,2 or (ii) A mixture of 95 parts of formula 3A denatured alcohol and five parts of isopropanol v/v,3 (2) Eighty percent alcohol (8 liters of extracting solutions (l)(i) or tlHii) diluted to 9.5 liters with water). (3) Drying dish--a flat-bottom dish with a tight fitting cover. (4) Drying oven--a properly venti lated oven thermostatically controlled at 100 2* C. (5) Procedure--Transfer frozen con tents of package to plastic bag; tie bag securely and immerse in water bath with continuous flow at room temperature. Avoid agitation of bag during thawing by using clamps or weights. When sample completely thaws, remove bag, blot off adhering water, and transfer peas to U.S. No. 8 sieve, using (20 cm.) size for con tainer of less than 3 lb. net weight and (30.5 cm.) for larger quantities. If sauce is present, remove with gentle water spray at room temperature. Without shifting peas, incline sieve to aid drain age, drain 2 minutes. With cloth wipe surplus water from lower screen surface. Weigh 250 g. of peas into high-speed blender, add 250 g. of water and blend to smooth paste. For less than 250 g. sample, use entire sample with equal weight of water. Weigh 20 g, 10 mg. of the paste into 250 ml. distillation flask, add 120 ml. of extracting solutions speci fied in (l)(i) or (l)<ii) of this section, and reflux 30 minutes on steam or water bath or hotplate. Fit into a buchner fun nel a filter paper of appropriate size (previously prepared by drying in flatbottom dish for 2 hours in drying oven, covering, cooling in desiccator, and weighing). Apply vacuum to buchner funnel and transfer contents of beaker so as to avoid running over edge of paper. Aspirate to dryness and wash material on filter with 80 percent alcohol until washings are clear and colorless. Transfer paper and alcohol-insoluble solids to drying dish used to prepare paper, dry uncovered for 2 hours in dry ing oven, cover, cool in desiccator, and weigh at once. From this weight deduct weight of dish, cover, and paper. Cal culate percent by weight of alcohol-in soluble solids. (d) Brine flotation test. (1) Explanation--The brine flotation test utilizes salt solutions of various spe cific gravities to separate the peas ac cording to maturity. The brine solutions are based on the percentage by weight of pure salt <NaCl) in solution at 20* C. In making the test the brine solutions are standardized to the proper specific gravity equivalent to the specified "per cent of salt solutions at 20" C." by using a salometer spindle accurately cali brated at 20' C. A 250 ml. glass beaker or similar receptacle is filled with the brine solution to a depth of approximately- 60 mm. The brine solution and sample (100 peas per container) must be at the same temperature and should closely approxi mate 20* C. 12) Procedure--After carefully remov ing the skins from the peas, place the peas into the solution. Pieces of peas and loose skins should not be used in making the brine flotation test. If cotyledons divide, use both cotyledons in the test and consider the two separated cotyle dons as 1 pea; and, if an odd cotyledon sinks, consider It as one pea. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as "peas that sink." (e> If the quality of the frozen peas falls below the standard prescribed in paragraph (a) of this section, the label shall bear the general statement of sub standard quality specified in the Code of Federal Regulations but in lieu of the words prescribed in the second line of the rectangle the following words may be used where the frozen peas fall below the standard in only one respect: "Below standard in quality_____ ," the blank to be filled in with the specific reason for substandard quality as listed in the standard. In many respects the AFFI proposal and the Codex standard are identical, but in certain instances there are variations. The following is a comparison of what, in the opinion of the Commissioner, are differences between the AFFI proposal and the Codex standard not previously discussed on which the Commissioner particularly requests comments with available supporting data. Items of Comparison Profwisul Codex standard 1. Cot lain optional Ingredients____MS(> and glutamic acid aHs.................... Organic adds, antioxidants, stabilizers. Saucctf, including concentrated sauces. Not prodded lot. Hufliclrnt v itanuna to restore vitamin content to the level of raw peas. 2. Maine of the food: Oanitshes (a; Sweet pea varieties........ .. "tlrwn nt as," `^wret green peas/* "Garden peas" or an equivalent desic- "wrinkled peas," "golden peas," or nation used in the country m which `sweet p**H* " the product is intended W be iold. (b) Smooth-skin pea varieties... "JCurly pens,' "Juno peas,' or "early "Peas." June pea*." 3. L&hel statement of ingredients.. Tn ijoldfac* tvpa of minimum Size Clew, prominent, readily legible by specified hi Part 1 of Title 21 CPR, the consumer under normal comli- Imt not IcbS than We inch m height; tions of purchase and use. entire statement on one panel of the lalxd and in lines parallel to the base of the container 8tse Diahfter or Cinci't-aft Oprvings Of 8rzv Will not puss through Indies i mm. Will pass through Indies* ium. Codex standard 1 The method wae adopted as official, first action at the 1970 meeting of the Association of Official Analytical Chemists It has been published under the title "Determination of Alcohol-Insoluble Solids in Frozen Peas" by F. H, Winter (Food Science and Technology, University of California, Davis, CA. 95616), JAOAC vol. 54. NO. X 11971), pp. 54-55; "Changes in Methods," JAOAC, vol. 64, No. 2, p. 472 (1971). This is also the method pro posed in the Codex Standard, - U S. Treasury Department, Internal Rev enue Service, 26 CFR 212.19. JUS. Treasury Department, Internal Rev enue Service. 26 CFR 211.199. 4. Designation: Extra small. * Vary small.. Small............ Medium..... Large............ 76 7.5 " * 64 S.J H _ B. 75 K 75 2%4 in." ... 10.2 The size di'iiguations may piecede or follow the name of the food. Or the word# or "tiny" may be used for p**im up to 3%4-inch diameter and for smooth-skiu peat up to ,<,i-iTi h in diameter. A. Definitions of detect*... .............. Ntitdcfiin-d Far peas up to 7.A nun. For peas up to 8.2 mm. For peas up to 8.70 mm. For peas UP to 10.2 mm. For peas over 10.2 mm. Where a statement Of Size is made ci (her the sieve size or one of the ahove* verbal designations, as appropriate, shall be stated. If size graded the product shall contain no peas larger than the next 2 larger sizes nor more than 20 percent either by number or mass of peas of the pext 2 larger sizes, if such there be. Nor more than H Of thesu peas whether by number or mas*:, shall belong to the larger of the n`xt j siz.es. Included in item 0. FEDERAL REGISTER, VOL. 37, N . 144--THURSDAY, OCTOBER S, 1472 ASI 00002972 PROPOSED RULE MAKING 21111 t 81tt Will not p vss through Will pass tlirouch C'odfx standard vided for in 21 CFR 50.l(b: (1) and -'. i inch <8.2 min.) proposed for the op tional ingredient provided for in 21 CFR Inches* m:n. I ricItO1' 1 trim. 50.1(b) (2). The Commissioner, however, P Defect tolerances maximum per fwi g. When cin\ <Woot li te<J hr low exceeds the tnl-r,i'*e the sample unit fails to mvrl the sf mdard of uualitv. There is u.> *.m:i iiplan for lot au'i'phuice /pi ihtj. "Seriotislv sprlted or othiT\v!' inv lerially lueuti'li-l4' 03 o/. >,5 UJ, 1.7 percent lit wiffhi. Any sample unit shall he legardi'rt M defective when any of the defects listed helow lie picst nl m mote than iwict' the amount of Uir specified, tolriailfr for the individual d'fcct or if the total prieentaue de^ets found e'er -ds 15 |K`icuiit li> w-u,hl, ".`erion^'y blemished pcatM aie h nd, shrivelled, spotted, discolored, nr otherwise blemished to an extent recognizes that the current practice is to use the terms "petite" or "tiny" to de scribe canned peas that pass through a sieve with circular openings of ls;;l inch (7.14 mm.). It is the Commissioner's opinion that if a consumer purchases a can of tiny sweet peas, a can of tiny Alaska peas, and a package of tiny frozen MYeNow\ ovnlv 05 oi. <14.-' p.l, -> | 1 er 111, l-\ v.t ipht. Blond |ie is ire nfu ri> umoved during pi o< e^hur. "Pieces oi ami \oo-- fViih", mox- that the appearance or eating qmhty is seriously affected, 1 percent by weight "JJicuii'H'licd peas" are slightly `Nined or spotted, 5 percent by weight. Overly mature peas not provided for. "Blond Tras" are yellow or whit'1 and edible, - percent by weight. "Vca fragments" urc portions of p' .is, peas, either sweet or Alaska, they should all be within the same size range and not be different because they have been processed differently. Therefore, he pro poses. for the purpose of uniformity that the terms "petite" or "tiny" be used to describe the size of frozen peas (sweet tinum -5 oz . <,71.0 ^ ), lj J iKirOelit by weight. separated or individual .oitl-bun-s, crushed, patfial or broken cotyle dons, add loose skins, but mots not include ' ntiitt lutaul i>cas with dins detached, maximum J2 j>u;ccnt !-y weight. or Alaska) that pass through a sieve with circular openings of lv,.t inch (7.14 mm. as is presently the practice for canned peas. 5. Labeling of optional ingredients. 21 Regarding Proposal Codex standard CFR 50.1(f) (4) provides for label dec laration of the optional ingredients used in the food. The Commissioner, in order 7. Maturity, Not more than 15 jiereciit by HWcount Tier container of sweet f>etui shall sink in a 10 percent by weight of suit solution at 20 C. Brine flotation test not provided for. to provide for the labeling of standard ized foods in line with the requirements for nonstandardized foods, proposes that 8. Cults of measurement: ta) identity standard., (b) Quality standard., Inches as well as millimeters.......... Millimeters, Ounces a* well .isgrams.-...................... drams. the common name of each of the ingre dients used shall be declared on the label as required by the applicable sections of 1 Nearest 04th-lnoh equivalent to Codex designation shown in millimeters. Part 1 of Chapter 21 and shall appear in letters not less than one-half the size The following are features of the AFFI proposal on which the Commissioner particularly requests comments, with any available supporting data, and the action the Commissioner proposes to take in the event no comments are received: 1. Vitamin restoration. 21 CFR 50.1 (d) (4) (v) proposes the optional addition of vitamins. The Commissioner recog nizes that peas contribute significant that may contain finely divided particles of onions or mushrooms added as such or as a concentrate to the peas. The pro posed identity standard does not specify the amounts of sauces that may be used or the minimum amounts of butter, onion, cream, or mushroom used in the sauce. The Commissioner, therefore, concludes that in the absence of such limitations, that frozen peas with sauces of that required by 21 CFR 1,8b for the declaration of net quantity of contents but in no case less than one-sixteenth of an inch in height. 6. Pieces of peas and loose skins. 21 CFR 50.2 provides for a maximum of 2.5 ounces <71 g.) of pieces of peas and loose skins per 17.64 ounces (500 g.) of frozen peas (14,2 percent). The Commissioner recognizes that the Codex standard for quantities of certain vitamins to the diet some of which may be reduced during the production of frozen peas. The peti tioner proposes optional restoration of the vitamin content of frozen peas to the level of immature raw peas as set forth in Item No. 1515 of "Composition Of Foods," Agriculture Handbook No. 8 of the U.S. Department of Agriculture, 1863. When the vitamin content is compared are nonstandardized foods and may be continued to be marketed as nonstand ardized foods. Furthermore, since in the Commissioner's opinion the proposed op tional ingredients provided for in 21 CFR 50.1(d) (4) (iii), namely edible organic acids, antioxidants, and stabilizers, ap pear to be suitable only as ingredients in sauces, he proposes not to provide for such ingredients. frozen peas provides for a maximum of 12 percent by weight and that the standard of quality for canned peas (21 CFR 51.2) permits a maximum of 10 percent of the drained weight for this quality factor and is of the opinion that the latter is reasonable for frozen peas. Accordingly, the Commissioner proposes for consideration a maximum of 10 percent by weight of pieces of peas and loose skins in frozen yl; , i' V <* with the same source reference for raw 3. Garnishes. The garnishes, provided peas which have been boiled and drained for in 21 CFR 50.1(d)(5) as optional (Item No. 1516), with frozen peas not Ingredients, are distinct units or particles thawed (Item No. 1529), and with frozen of other vegetables, nuts, or mixtures of peas which have been boiled and drained these, such as onions, mushrooms, red or (Item No. 1530) the Commissioner is of green peppers, and almonds and are the opinion that the losses are not nutri added to the peas in an amount sufficient tionally significant. Therefore to provide to impart a flavor or other attribute (in for the restoration of lost vitamins and cluding color contrast) characteristic of to permit label references thereto would, the garnish ingredient(s>, but not more in his opinion, mislead the consumer into than 20 percent by weight of the finished believing that the vitamin content of the food. In the Commissioner's opinion food had been altered in a nutritionally frozen peas containing more garnish than significant manner. In view of the fore 20 percent by weight of the finished going the Commissioner proposes that food, would constitute a mixture of two the standard of identity not provide for foods and therefore would not be subject the optional addition of vitamins. to the proposed identity standard. 2. Addition of Sauces. 21 CFR 50.1(d) 4. Size designations. The terms "pe (4) (iv) proposes formulated sauces (in tite" or "tiny" are proposed for use in cluding concentrates) as optional in conjunction with the name of the pic.1- gredients, namely butter sauce, onion uct for frozen peas which pass through a sauce, cream sauce, and mushroom sieve size opening of inch (8.75 peas. \v`rt( v1 7. Spices, seasonings and flavorings, y 21 CFR 50.2(f) (4) requires that where ,*' spices as well as safe and suitable season ings and natural and artificial flavorings alone or in carriers are used in frozen peas, they be listed on the label by com mon or usual name. The Commissioner cannot require such declaration of spices and flavorings by common or usual name and therefore proposes that this be made optional. Establishment of standards of Identity and quality for frozen peas will be based upon consideration of the Codex stand ard, AFFI proposal, comments and sup porting data received, and other avail able information. Pursuant to provisions of the Federal Food, Drug, and Cosmetic Act (secs. 401, 701(e), 52 Stat. 1046, 1055-1056. as amended 70 Stat. 819, 72 Stat. 948; 21 U.S.C. 341, 371) and in accordance with \ sauce, are a liquid or a sauce dressing mm.) for the optional ingredient pro authority delegated to the Commissioner FEDERAL REGISTER, VOL 37, NO. 194--THURSDAY, OCTOBER 5. 1971 ASI 00002973 21U2 PROPOSED RULE MAKING ol Food and Drugs (21 CFR 2.120'. in terested persons are invited to submit their views in writing (preferably in quintuplicate) regarding this proposal within 90 days after its date of publica tion in the Federal Register. Such views and comments should be addressed to the Hearing Clerk, Department of Health, Education, and Welfare, Room 6-88, 5600 Fishers Lane, Rockville, Md. 20852, and may be accompanied by a memo randum or brief in support thereof. Re ceived comments may be seen in the above office during working hours, Mon day through Friday. Dated: September 25, 1972. Sam D. Fine, Associate Commissioner for Compliance. [FB Doc.72-16645 Filed 10-4-72;B:46 am) [ 21 CFR Part 51 1 CANNED SWEET CORN Standards of Identity, Quality, and Fill of Container The Food and Agriculture Organiza tion/World Health Organization Codex Alimentarius Commission has submitted to the United States for consideration for acceptance a "Recommended Interna tional Standard for Canned Sweet Com." The United States, as a member of the Food and Agriculture Organization of the United Nations and of the World Health Organization, is under obligation to con sider all Codex standards. The rules of procedure of the Codex Alimentarius Commission state that a Codex standard may be accepted by a participating coun try in one of three ways: Full accept ance: target acceptance; and acceptance with minor deviations. A participating country which concludes that it cannot accept the standard in any of these ways is requested to indicate the reasons for the ways in which its requirements differ from the Codex standard. Members of the Commission are requested to notify the Secretariat of the Codex Alimen tarius Commission--Joint FAO/WHO Food Standards Programme, FAO, Rome, Italy, of their decision. For many years the United States has had definitions and standards of identity (21 CFR 51.20). quality (21 CFR 51.21), and fill of con tainer (21 CFR 51.22) for canned sweet com, as promulgated by the Commis sioner of Food and Drugs, which differ in several respects from the recom mended international standard. The basis of this proposal to amend the FDA canned sweet com standards is the fact that, in the opinion of the Commissioner of Food and Drugs, it will benefit con sumers and facilitate international trade to adopt as far as practicable the recom mended worldwide standard for canned sweet com hereinafter referred to as the Codex standard. The Codex standard references the Codex "Sampling Flans for Prepackaged Foods, 1969," that were developed by the Codex Committee qn Processed Fruits and Vegetables and are being considered by the Codex Committee on Sampling and Analysis. There are no sampling plans in any of the FDA food standards. The Codex sampling plans, although they are included in the Codex standard, have not reached the final step of development and therefore may be subject to further modification. The Commissioner, how ever, believes that this is an opportune time to elicit comments on sampling plans. The Commissioner proposes to limit the sampling plans to Codex In spection Level n which is appropriate where disputes, enforcement or need for better lot estimate is necessary. Defini tions for "Lot" and "Sample unit" have been expanded to make them more ap plicable to a wider range of size of pri mary containers. In addition, the defini tion of "Defective" has been reworded to apply directly to the proposed sampling plans for canned com. The Commis sioner would consider a lot acceptable for quality and fill of container factors (ex cept minimum drained weight of wholekernel com) when the number of "De fectives" does not exceed the stated "Ac ceptance number." Concerning minimum drained weight of whole kernel com, the Commissioner proposes that it be based on the average drained weight of the sample drawn according to the proposed sampling plans. The Commissioner rec ognizes that basing the minimum drained weight for whole kernel com on sample average will, allow for considerable vari ability in the amount of com among the individual cans within a given lot. How ever. there is no evidence of slack filling and in the absence of actual data on in dustry fill practices for individual con tainers within a lot the proposed ap proach is deemed to be the most practi cal. The units of measurements in the FDA standard of quality are stated in ounces, Inches, or in some instances the metric system, whereas the Codex stand ard uses only the metric system. The Commissioner recognizes that the in ternational (metric) system is used throughout the world and In the United States for technical analysis and may eventually be adopted by this country as common usage for measurements. The Commissioner, therefore, proposes that the metric system be used in the FDA standards of quality and fill of container with the equivalent units of the U.S. Cus tomary System shown parenthetically. The Codex standard also includes hy giene requirements and certain basic labeling requirements that are not con sidered a part of food standards under sec. 401 of the Federal Food, Drug, and Cosmetic Act which is the legal basis for the promulgation of food standards. Hy giene and the other factors are, however, a concern of FDA under other sections of the Federal Food, Drug, and Cosmetic Act and, therefore, are not discussed fur ther in this proposal. Amendment of the FDA standards of identity, quality, and fill of container for canned sweet com will be based upon consideration of the following Codex standard, comments and supporting data received, and other available information. RECOMMENDED INTERNATIONAL STANDARD For Canned Sweet Coen 1. SCOPE For the purposes of this standard, canned sweet corn does not include cora-on-the-cob. 3. DESCRIPTION 2.1 Product Definition--Canned sweet com is the product (a) prepared from clean, sound kernels of sweet com, conforming to the characteristics of Zea mays L., (b) packed with a suitable liquid packing medium, which may be the creamy component from com kernels, or with suitable nutritive sweeteners, seasoning Ingredients, and other Ingredients appropriate to the product, and (c) processed by heat, in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage. 2.2 Colour Type. 2.2.1 Qolden or yellow. 2.2 2 White. 2.3 Styles. 2.3.1 Whole Kernel or Whole Grain or Cut Kernel--Whole or substantially whole cut kernels packed with a liquid medium, 2.3.2 Cream Style--Whole or partially whole cut kernels packed In a creamy com ponent from the corn kernels and other liq uid or other ingredients to form a product of creamy consistency. 2.4 Types of Whole Kernel Pack--Whole Kernel or Whole Grain or Cut Kernel style shall be designated as: 2.4.1 "Brine" or "Liquid Pack" when a salt (NaCl) brine liquid medium Is used and ex cept for normal headspace completes the fill of the container; or 2.4.2 "Vacuum pack" or "Vacuum packed" If the liquid packing medium does not ex ceed 20 percent of the total net weight of product and the container is closed under conditions creating a high vacuum in the container. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Other Ingredients. 3.1.1 Butter: If added It must amount to not less than 3 percent mm. of the final prod uct; 3.1.2 Salt; 3.1.3 Sucrose, invert sugar; 3.1.4 Pieces of green or red peppers or mixture of both, or other vegetables, not ex ceeding In total IS percent mm. of the prod uct; 3.1.5 Starches--Natural (native), physi cally or enzymatically modified--In creamstyle com In a quantity not more than suffi cient to Insure a smooth consistency; 3.1.8 Starches--Natural (native), physi cally or enzymatically modified--In whole kernel style, only when used with butter. 3 2 Quality Criteria. 3.2.1 Colour--The colour of the product shall be normal for the colour type. The prod uct shall also be reasonably free from "off- varlety" kernels. Canned sweet corn contain ing other permitted Ingredients shall be con sidered to be of characteristic colour when there Is no abnormal discolouration for the respective Ingredients used. 3.2.2 Flavour--Canned sweet corn shall have a normal flavour and odour free from flavours or odours foreign to the product and canned sweet corn with special Ingredients shall have a flavour characteristic of that im parted by the sweet com and the other sub stances used. 3.2.3 Texture The kernels In either cream style or whole kernel corn shall be of a reasonably tender texture offering some resistance when chewed but are not hard or tough. FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002974 PROPOSED RULE MAKING 21113 3.2 * Consistency--Cream style The product shall possess a consistency which may be thin but not excessively thin or may be thick and heavy but not excessively dry or pasty, and from which (at the end of two minutes) there may be a moderate but not excessive separation of free liquid. 3.2.S Defects With respect to all styles of com. the fin ished product shall be substantially free from cob material, silk, husk, discoloured or blemished kernels, extraneous plant material, or other defects not specifically mentioned. Certain common defects shall not be present in amounts greater than the following limitations: Whole kernel or whole grain or cut kernel corn. per 400 drained weight Cream Style Corn per 600 g total contents Pieces of cob------ 1 Pieces of husk-------------- .... Blemished kernels... (Brown or black dls- coloured kernels or pieces) All Silk___________________ cubic centimetre____________ 1 cubic centimetre. 7 square centimetres__7 square centimetres. 7 kernels or pieces that 10 kernels or pieces that are damaged and serl- are damaged and Seri- ously damaged but not ously damaged but not more than S may be more than S may be seriously damaged seriously damaged Per 28 g Per 28 g drained weight___________________ drained weight 180 mm 160 mm 3 2.S Classification of "defectives" out In subsections 3.3.1 through 3.2.5, shall A container that fails to meet one or more be considered a "defective", of the applicable quality requirements, as set 3,2.7 Acceptance A lot will be considered as meeting the applicable quality requirements referred to In subsection 3.2.6 when the number of "defectives," as defined in subsection 3.2.6, does not exceed the acceptance number (c) of the appropriate Sampling Plan (AQL-6.5) in the Sampling Plans for prepackaged Foods (1969). *. FOOD ADDITIVES Maximum level of use 4.1 4.2 4.3 4.3.1 4.3.2 4.3.3 4 3.4 4.4 4.4.1 4.5 4.5.1 4.5.2 4.5.3 4.5.4 4.5.5 4.5.6 4.5.7 4.5.8 4.5.9 4 5.10 4.5.11 MonosOdlum glutamate Citric acid._____ ___...___________________________ _ Vegetable gums as follows: 1 Arabic gum Carrageenan Furcellaran Guar gum Alginates (Ca, K, Na. NH,)' Propylene glycol alginate 1 Modified starches, as follows: Acid-treated starches Alkali-treated starches Bleached starchea Distarch phosphate (sodium trlmetaphosphate treated) Distarch phosphate, phosphated Monostarch phosphate Btarch acetate1 Starch, hydroxypropyl* Distarch adipate, acetylated1 Distarch glycerol, hydroxypropyl1 \ Oxidized starches1 Not limited. Not limited. 10 g/kg of the additives specified under 4.3 to 4.5 Inclusive, singly or In combination.3 1 Temporarily endorsed. = May be used only in whole kernel style and only when butter Is an ingredient. S. HVGIEWX 5.1 It Is recommended that the product cov ered by the provisions of this standard be prepared in accordance with the Interna tional Code of Hygienic Practice for Canned Fruit and Vegetable Products recommended bv the Codex Allmentarlus Commission (Ref. CAC/RCP 2-1969), 5.2 To the extent possible In good manufac turing practice the product shall be free from objectionable matter. 5 3 The product shall not contain any patho genic microorganisms or any toxic substance originating from microorganisms. 5 4 The product shall have received a proc essing treatment sufficient to destroy all spores of Clostridium botullnum. e. WEIGHTS AND MEASURES 6.1 Fill of container 6.1.1 Minimum Fill The container shall be well filled with corn, and, except for "vacuum pack" corn, the product (including packing medium) shall occupy not less than 90 percent of the water capacity of the container. The water capacity of the container la the volume of distilled water at 20'C which the sealed container will hold when completely filled. 6 1 2 Classification of "defectives" A container that fails to meet the require ment for minimum fill (90 percent container capacity) of subsection 8.1.1 shall be con sidered a "defective". 6.1.3 Acceptance A lot will be considered ae meeting the re quirement of subsection 6.1.1 when the num ber of "defectives", as defined in subsection 6.1.2. does not exceed the acceptance number (o of the appropriate sampling plan (AQL6 5) In the Sample Flans for Prepackaged Foods 11969). 6.1.4 Minimum Drained Weight 6.1.4,1 The drained weight of Whole Kernel corn shall be not less than 61 percent of the weight of distilled water at 20 C which the sealed container will hold when completelv filled. 614.2 The requirements for minimum drained weight shall be deemed to be com piled with when the average drained weight of all containers examined la not lese than the minimum required, provided that there is no unreasonable shortage in individual containers. 7. LABELING In addition to Sections 1. 2. 4. and 8 ol the General Standard for the Labeling of Pre packaged Foods (Ref. CAC/RS 1-19691, the following specific provisions apply: 7.1 The Name of the Food 7.1.1 The name of the product shall Include: (a) the designation: "com", "sweet corn" Or "sugar com", as appropriate; (b) a declaration of any seasoning which characterizes the product, e.g. "with X", when appropriate; (c) if the colour type la white, the colour "white". 7 l .2 The following snail be so stated on the label as' to be easily discernible to the consumer; (a) the type: "whole kernel", "whole grain", "cut kernel" or "cream style", as appropriate; (b) where the type la whole kernel, the style of pack; "in brine", "liquid pack", "vacuum pack" or "vacuum packed", as appropriate. 7.2 List of Ingredientt A complete list of ingredients shall be de clared on the label In descending order of proportion in accordance with subsections 3.2(b). (c) and (d) of the General Standard for the Labeling of Prepackaged Foods. 7.3 Net Contents The net contents shall be declared by weight in either the metric ("Svsteme Inter national" units) or avoirdupois or both sys tems of measurement as required by the country in which the product is sold. 7.4 Name and Address--The name and address of the manufacturer, packer, dis tributor. importer, exporter or vendor of the product shall be declared. 7.5 Country of Origin-- 7.5.1 The country of origin of the prod uct shall be declared it its omission would mislead or deceive the consumer, 7.5-3 When the product undergoes proc essing in a second country which changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labeling. 8. METHODS or ANALTSIS AND SAMPLING The methods of analysis and sampling re ferred to hereunder are international referee methods. 8.1 Method of Sampling--Sampling shall be Hi accordance with the Sampling Plans for Prepackaged Foods (1969). 8.2 Determination of Drained Weight-- According to the FAO/WHO Codex Allmentarius method (FAO/WHO Codex Allmentari- ASI 00002975 K0ERAI REGISTER, VOL. 37, N . 194--THURSDAY. OCTOBER 5. 1972 PROPOSED RULE M AKING ASI 00002976 us Method.-, ,,1 Aimlysis lor Processed Ini'.. L.ml Vis',- t , t AC. HM :!l, --I7U`, >;nclion Irttnnt'd l\i'/"!,' Ms!hod ]: Re sults ure expressed as percent :r. m calcu lated on the has is of the mass or distilled witter at 2d' C. which the scaled container will hold when completely tilled. In many respects the provisions of the present PDA standards and the Codex Standard are identical, but in certain in stances there are significant venations. The following is a comparison of what, in the opinion of the Commissioner, are the primary differences between the PDA standards and the Codex Standard on which the Commissioner particularly re quests comments with available support ing data. Following each item of com parison is the action the Commissioner proposes to take in the event no com ments are received. COMPARISON OF IDENTITY ASPECTS AND PROPOSED COURSE OF ACTIONS 3l( IJI' of COJikjMI I mil I idptl .mij 1>I lik Ai'llUllll-l i il Mill .M.liul.lJ U ipl- v -i.nrlinl 4 {dIdiIxjh . \\ hiii*1 r)r yi`llo\v iVolileii) liMikiiluri1 nf (JipI'I-n or Jfllfjw (--I) ur VibUr lii. lwfj ai (' i-'It fit 2UI>)) l-TJ-'). No change. The PDA requirement provides the consumer with mixtures of yellow (goldeni and white com that are not provided for under Codex. We have no basis to make a change m the PDA requirement. In this respect the FDA and the Codex would differ. Iicnis i>f Pomjun.^Mi HfuI tiinl 1 >i ult .VlminiML jtidii rodis Mu ihIue <1 11 I(tjms ikf lumiKirisan Pool I ,inU l>i up \-iiiLhilaiiaiion 't.iMiijiti I'uili t buioluid 1 l'<i nv.il Ol <|kP 1 |t C,||K 111 i ........... . oi I aim-J I '[ ( i it i li't llll'li-r |HuHiUlt ll< tlllitM'li s:\ * ia II fii.AH-i)) \i,1 ^M'l llUikllj |ilO\ Lflf'l ftij No change The requirement for removal of tip caps in the FDA standard be accepted as being coveted by Codex since the requirement for '`texture" m Codex 13.2.3. requires that the kernels be of reasonably tender texture offering some resist ance when chewed but not hard or tough nip caps aic sometimes hardi and there is :i limit on the amount of cob in the finished food which is related to removal of tip caps. 5 Sl yli i,if |>,n-fc ill'll i ill iiti,'.i in I'l ill cl fp' . - nil-I' iiiii- MMU li.in of Hip i-nr'i \ol |/i nUili'1 fii. k> ijl Irn iI 'i'tHmit l.juoiiiii*1 ii_iU,*i luv fiulN tiuJi, No change. Fritter style of pack be retained in the FDA standaid in the absence of any support for deletion. fiMtns i4 , u ijun-M n lit) l-ri-Liml. J-'ih.'I -ttnl I Jinn V-luiiniMi.itioii s*... . f ..-i \ 'ilautlird . iiioiim'I ki ini*ls ikiiii w lut h iIn- loill' Sol luiA nU <i fur. Ii.itr tu>l Iht'O Ul ( HU fit Iffmih oi comrarbon Ktxul ;imi 111up A < 11 u n usirulion Slamiat-l (Vli \ Mti ilia id No change. The ground style of pack be retained in the FDA standard in the absence of any support for deletion. Till' I'l -ilwi !* pri'pn.fit (mm l l-'.ni, 'oil Kill kvi licks >pf aWi'i't nun iiMiloinitiiK to tkmcliur- itrlfl IM it/ /itt L. \,jl l'iMl :iliH (,, 1'ioviilcii lor. C-'-llJh No change. Adulteration is covered under section 402 of the Federal Food, Drug, and Cosmetic Act and not under section 401 of the act which is the basis for the promulgation of food standards. Furthermore, Zea mays L. is the scientific name I nr the food; the common or usual name in the United States is com, sweet com ot sugar corn. Iii'm-of uiN.|i..j I f .iiiNul.'.mi , i I ,, -I .4 -in1, ijli'nl -,s, i'l sjlii. I i' . i , I 111u VI ii I li ' 11 .1 M ..mini.I I ' \ I-.I.lI l(.r. IJI c KH SI JlM.ii i,i I \ s, ,ii i' Ii-': 1;11r, in sin ,, 11,-1, L sss , ,-j. 11 ", I : |k -. [Iusilly |,m. Ills'll I'll No change. The Codex requirement (3.2.3) that the kernels be of reasonably tender texture offering some resistance when chewed but not be hard or tough provides by inference that the food consist of succulent sweet com. lli'in-i <ilj' ii ltooi! nml Pinir A: 11 !i. i . ! I- 11 M.imlunl I'u'k-s slandanl (i I I'rpani bl \ Ii' A mitiiir* of v.IjnU' kmicMwili Ii n u r mi-] in uromitl mfk \Ui--u I34.-I cwn i ln tiiMiri' hiiifHilliiM'N.-v. >i ii- Ii mm I'-' ;p tili-d. 111 ul 11 lt-i 1 It h I \ HOl IIIOI-- Hk.ili 'kirtli ll-nl fill lll,il |till iHk'i . I JM KK fij -iji ii Hn Wtmk- m ivirinlH nit kernels kut im 11 if.imy romp* me nt Jk<mi lln- c in n kt uii-1- uml oilier lujulil 01 ottli'i ItiLMiilt lkl< 1-k fill kM I jiruiUill "I ' H' Ml. v fl-lk'!>rpHiJj . i^J No change. Codex meets the FDA requirement by the reference to "packed in a creamy component from the com kernels and other liquid or other ingredients" and permits tiie use of fritter and/or ground corn. Isi-m-i of toju|j,kj ihhi I tmUimil DsnlaitifiUAdifiitiiuiiibij.-Ui-a f'mii v ' nnlar'.l (tij Kvuf)oi.ktk`d............................... i'hi aiftl iitnkef! konii'ls from wHiSch Nol pioviiivt! fi>r- motil ol lIkt- luoiMitir li.is Inn ii t iah'd. (J1 I'KIt fil.2Uk.bMBj) No change. The evaporated style of pack be retained in the FDA standard Jn the absence of support for deletion. FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAT, OCTOBER S, 1471 ASI 00002977 PROPOSED RULE M A K IN G Items of comparison Fond mid Drug A dm mistral ion hltnuiard Coder standard Items of comparison Fond and Drug Administration staudmd t ridex 5,iUTidaid t* 0 pt ionti inyrcdi nils: (a) Storches in wlmJn kernel style when butter is added* As safe and suitaide emulsifiers or Natural (native) pi lysirally or enzy stabilizers, or both, in & quantity noL matically modi lied. The chemically more Ilian reasonably necessary to modified starches that may lie used accomplish the intended effect. are specifically stated as follows: zSucb emulsifiers and stabilizers are Acid-treated starches (4.5.1) deemed to be safe if they are not Alkali-treated starches U.S.2) food additives as defined in sec. bleached starches (4.5.3) Stilts) of the Federal Food, Drug, and Di starch phosphate (sodium tri- Cosmetic Act, or if they are food met a phosphate treated) (1.5.4) additives as so defined, they are Disturcli phosphate, phosphated used in conformity with regulation* (1.5.5) established pursuant to sec. 40U of Monostarch phosphate (4.5.5) the Act.3 (21 CFR U. 20(4)17) > StHich acetate (4.5.7) Starch, hydroxypropyl (4.5.6) Distort!) adipate, acetyluted <4.6.0) Distarch glycerol, liydioxypropyl (4.6.lu) Oxidized starches (4.5.))) 10 g./kg. of the starches and vegetable gums Inclusive, singly or la coin"1 btnatlon. No change. The specific starches and the maximum level in Codex are permitted under 21 CFR 121.1031. Items of comparison Food and Prog Administration standard Codex standard (b) Starches in cream style- Starch only.* (21 CFR 61.20(a)(4)) Natural (native), physically or enzy matically modified. (3.1.6) Physically or enzymatically modified starch be provided for as an alternative to natural (native) starch. Items of comparison Food and Prog Administration standard Codex standard {c} Citric acid..................... Not provided for....................................... Specifically provided lor as a food additive. (4.2) Citric acid be provided for as an optional Ingredient. The addition of citric acid to com prior to cooking permits an adequate process to be more easily attained. Items of comparison Food and Drag Administration standard Codex standard (d) Invert sugar.......................... Not provided for....................................... Provided for. (3.1.3) Invert sugar sirup be provided for as an additional optional sweetening agent. Invert sugar is not commercially available in this country. Invert sugar sirup is presently permitted in the standards for soda water (carbonated beverages! and many canned fruit products. See footnote* on y. 21117. (,e) Vegetables................................. 41 ree 11 peppers or red pi> ppm cl 11 mt * if which may be sweet ui lint and nuv )ie dried, mint leaves, unions and garlic either of which may he dried, and horseradish.* C-l CFR 5) 2tKd) 0) through (5 E'leces of green or red i*p|iers or mix, lures of both, or oil ter vegeiubie.t not exceeding in total 15 perec nruass/iuass of the product. (3.1 4) The optional addition of any vegetable(s), including pieces of green or red peppers or mixtures of both, either of which may be sweet or hot and may be dried, be provided for with a maximum limit not to exceed 15 percent by weight of the finished food. Permitting the use of any vegetable provides a greater variety of products to the consumer. Items of comparison Food and Drag AdmUUstratkm standard Codex standard (fl Other optional Ingredients... Dj sodium inosinale and disod turn guanytate when compJviug with id CFR 12L.11W0 and 121.1 lou res|w-c- tiveiy of the Food Additive Regula tions, hydrolyzed vegetable protein, and autolyzed yeast extracts (21 CFR 61.2)tc) (3) through (6)) Lejnun juice or lemon Juice concen trate.* (21 CFR 51-20(d) (BjJi Spice and fluvoting (not ariifr ial) providing neither simulate the color or Davor imparted by butter.3 (21 CFR 61.20(c)(6) and ( Not provided Cor. No change. The additional optional ingredients provided for by the FDA permit a wider choice of ingredients and the FDA has no basis to make any deletions. Items of comparison Food and Drug Administration standard Codex standard 7. Labeling* (a) Color group............................. . The name of the color group used, "white/1 "yellow" or "golden," or with the names of the color ^lautis used, "whit* and yellow" or "while and golden/' when the white cakir gioup predominates, ami "yellow and white" or "golden and while," when the yellow color group i>rc- domlnates.* (21 CFR 61.20(e)(1)) When the varietal name Immediately precedes or follows tho name or intervenes between parts of the name of tho food and it accurately designates the color of the corn ut- giedicnt, no other designation of tW color gioup need be tuude.* (21 CFR 61.20(c)(2)) The name of the product shall iuclndo tlie color h (w "white" for "a lute corn." (No provision Is made tor luhelmg of "yellow" ("giddcn"! eoiu c mixtures ut "while' ami "yellow.") (7.1.1(c)) No change. PDA has no basis to recommend deletion of required label declaration for "yellow" com or mixture of "yellow" and "white" com. 21115 FEDERAL REGISTER, VOt. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 21116 PROPOSED RULE M AKIN G lli-ms of ccmip.ni.Ton Food and i>rng Adniiniblialiou aljinl.nd < 'odev siaiidard linns of comiiai ison Fnud ami I hug \ ikit3JaH--tru5 inn st.mdajd t odev *tjinJ,ml (It) Styles (types): "W hole kernel," "whole pi .mi" or "cut kernel." Provided fur with l Ilk exception of Tu lx* slated ou the laliel as to lie "tut keiuel." (21 CFH5l.20teKlHU) easily disceiniblu to llie consumer. 1 2ia)) "Cut kernel" be provided for as an alternative name for "whole kernel," or "whole grain" since the FDA identity standard presently contains the term "cut kernel" in the definition for such food. (r) tJpjce or flavoring................... If or flavoring Is added. the label Sihco. or flavoring not provided for. shall lii'ur l lie ttunI ui' words "spn-rct" or "wilh added spice" ur "spue added" or "with added flu- voiiug" or "flavoring oddid," ns :i111m opi iale. Jh lit u of Ihn words ">|jiil' or "llavnimg" in -nc.il state ment, I he common ur usual iidTiie of sm ki spice or flavoring ma> Lie used 1 (Jl I'FU 51,JIHeji3j) Items uf compail^on Food mid Drop AdminlsliatEuu sluudui il ( talei sluudaid (O .-11 ks tn w 11 ulc kn i id pm. k . "V iirui I n t p,tekJ' or " vimi u in [are kvd 1 "hi biine.1' "lifjiiiii thick." "vm mini til CFK 5],2tKv)i1)y}j park" or "vai'iinm ihekiil' a-. iipfHOprialc shall lie so muUh| up ihr label a* lo lie tstsilj disLt']inlile lo Ihr consiimci. (.7 l.2tbi) Delete. Declaration of spice or flavoring is included under item 7<i). The Federal Food, Drug, and Cosmetic Act provides that spices and flavorings may be designated is spices and flavorings rather than naming each by common name. lii Hu uf compaj i-i.ii Food and lb up \(loiliti<1iaiioii slaurioid C irU'\ danri&rl The FDA standard be amended to require the term "in brine" or as an alternative "liquid pack" to be so stated on the label to provide additional information to the consumer when the product contains more than 20 percent liquid. Items of comparbou Food and l>rup Ad tn in 1stration standard Codex standard (d> Seasonings and/or garaUi lings. I f one or in ore of the optional season 1 ng ingredients listed in 21 CFlt 6i.2Ui ri) nse used. ihe wnul "seasoned" may j mmed lately pi ecede I he n ame of 1 Ii e optional i-orn ingredient.- 1,21 CFU 51-20(e)(2J) ] f one or mote of t li e optional seafaring or garnishing ingredient* listed In 21 CFR 5l.2IYd) are used, the label shall Im'iu the. statement "Seasoned will* .. die blank bring Jitlcd In with the name "green | u ppers " (tiled preen iieppcis." "red pcie perst" "dried ivd iieppers/' spei ifyiu* In earh Inst once whether such iie|tpi*rs aie sut'ci in hot, "mini Imves,''' tuniim>.1' "ilra'd nnluim/* ``garitv." "dried parllr." "huisei nl- tsh," "U nion jmte," "concuutraU'd lemon inH'o,*-' "hijj icr." orarombina- imn of ihesn names ,ts aj)|Noj)rlate, eveept Uiul lim lireMiue of die '(IKt'illcd opiimial sensonha; or giiiiushinp hipiTtlu nt gieen [H piM'm or red [tepfieis mav lie aimw u w llii- cniI ihe wor<J "scasomd." 1'heword "ilthydraled" mav Iw used in lieu of the word "dried." ^ (21 CFU .3Ae)(S Hie name of the product fIiall Include a declaiatinn of any seasoning which chutarleriles the pioducl; eg, "with x," when appiupdate. (7.1.1 (b)> ffl Knuilsiheis oi >t ijj.ik/t't>___ Any oplion.il cinnbtfo n or siahihrns I'rutidid for. rneru Wai i U'< d in < nimcriiOH will) bull1 shall In1 di signaled mi the I,iIh-l bv ii cmu nmji ut Usual llame.! 121 rm bi.yHvn&a Delete. Provided for by item 7U). Items of comparison Food mid Drug Administration standard ('mb's standard (g) Surch iu mam si vie corn... When the optional surch bipsrdunt spechied for "cieam style'' is used, the lalwl shall boar the statement "March added lo Insure smooth' ness." * (21 CFK 51 -20(e)(6)J Hniuirf s oplionnl starch iiipicrlirut in I** included in ingredient slab mi nt (item 7lri). Delete since not required by Codex and starch should not be singled out as the sole ingredient to be declared by its functionality. Item* uf compart koh J'ooil anil Ur up Administration bhuuliuil fudot standard 00 Certain o| ill cunl in gie^ Inn its listed under item titfi- If one iimn- of I hi1 optional higredi- mils named in item lid! art' used. the l.ihi l stull bear I In* statement F. added ' nr "Vi till added .ilia Maul Wing Jflled m with ;liu muue(s) uf thu lucredieulls) uied, 121 CFR 51.2tHem>) Lai* I rhs'lomuon is provided mirier ilcui 7n.i. Ttie name of the product shall Include a declaration of any seasoning or garnish ing ingredients used in the product. Including those presently provided for. footnotes on ii. 31117, Delete since the complete listing of all optional ingredients is proposed under item 7(1). ASI 00002978 FEDERAL REGISTER, VOL. 37, NO 194--THURSDAY, OCTOBER 5, 1972 PROPOSED RULE M AKIN G 00002979 ?? if) v-* tte*u& of comparison Komi him! Drug Arfuihiistrutloa Codex Ktaudard No change. The Codex language is not specific enough to be useful m enforcing '-Miudurd a legal requirement and therefore inclusion in the FDA quality standard is not proposed. fl) A complete listing of ingredients. Not provided lor....................................... A complete list of Ingredients shall he (Uvljrctl on the lulid in descending order o( piuporttoii. <7.i) Item* of compurlMtn Vt' .il ami Urns A.lmlnlstratlim htamlaril <|..\ atumljrd The common name of each of the op tional ingredients used be declared on the label as required by 21 CFR Part 1. and as provided for by Codex including order of proportion. In addition, the dec laration of ingredients be in letters not less than one-half of that required by 21 CFR 1.8b, for the declaration of net quantity of contents, but in no case less than one-sixteenth of an inch in height. The Food and Drug Administration issued a policy statement (21 CFR 3 881 in the Federal Register of March 10, 1972 (37 F.R. 5120) which stated that there Is significant consumer interest that the labels of standardized foods bear complete information of the ingredients contained in the food. In the absence of legal authority to require that the label bear such information, the Food and Drug Administration encouraged all manufacturers, packers, and distributors to voluntarily make such disclosure. The Food and Drug Administration further stated that it intended to amend the defi nitions and standards of identity of food by setting into motion as rapidly as pos sible the provisions of sec. 401 of the act to require label declaration of all optional ingredients with the exception of optional spices and flavorings which may continue to be designated as such without specific ingredient declaration. Codex Provided for under the "Recommended In ternational General Standard for the Label ing of Prepackaged Foods." 1' Flavor crlltma..................... Not provided (or................. (mm-d swivt corn slmHImve fmurnul M ivdi and odor free fiom llavors nr odors iinei^n to tJie product aud i imled sviiel rom wiln spochl in- sluill liiiVi1 a flavor ,K fi-Mbfir of HiriT 3i]i]Mi led Iiy |Jm -.weit torn and the oUh t Mill'd amv\ d. U' .') No change. Abnormal odor or flavor would make the food adulterated under section 402 of the Federal Food, Drug, and Cosmetic Act. Item, i,f ''-liil'ii: 'll K", ill ;iml Urns' Asbnini.f rallisii hdnmtunl ('rules s *.! 1111 ,i r.l 3, Uonprnl overall ftalpmtml on de(ecls. S'ot provided tor............... The finished prodn i dull be -ah jOntullj fieo imiii cab in.iitnd, ''ilt, lui-k, di^'ii'ott'il rn l.li hti.Jied kernels, eMraneons phnr iimihi.iI, ur cilhe i defer Is nol `jKVdii'aliy mentioned. (3.2 5) `Wherever the name of the rood appears on the label so conspicuously as to be easily seen under customary conditions of pur- chase, such words shall Immediately and consplcuously precede or follow such name. without intervening written, printed or graphic matter, except that the varietal name of the corn used may so Intervene, (21 CFR 51.20(f) (1) No change. This is a specific requirement on labeling that does not appear else where in this standard. `Such words or statements In addition to salt and monosodium glutamate but ex cluding sugar shall be set forth on the label with such prominence and conspicuousness as to render them likely to be read and understood by the ordinary Individual under customary conditions or purchase. Requires a complete listing of Ingredients on the label In descending order of pro portion. If two or more such optional Ingredients are present, such statements as are re quired may be combined: for example. "With added salt, spice, flavoring, and monosodium glutamate." (21 CFR 51 20(f) (21) Delete this paragraph (footnote 2) as Item 7'ii provides requirement regarding the listing of each optional ingredient. Comparison or the Quality Aspects and Proposed Course of Actions Items of sompariw Food and Drug Administration standard Cd-i standard 1. Cote criteria................................. Not provided (or......................................... The color or prndtirl shall he normal Tor the color lyfp. The nrotlucl sh;ill reswninhly free from ^off-VRiiely" Itemels. Canned sweet rorit cmiUin- IngolhfT pn milled in^mlIt-nib shall be considered to bn of eharaclvntdlc, color when there is no ehiimnniJ dis coloration for respective iiytrediitnls used. (3.3.1) No change. The Codex language is not specific enough to be useful in enforcing a iegal requirement and therefore inclusion in the FDA quality standard is not proposed. Items nf ....... ...... l iiiMI nii'l IrK Ailtiui.'.'li ili >n tit&mlurd f'.ili i stnmlimt 4. Sjjecjlic requirements on defects in whole kernel t orn Und I'vaiKirated torn in v.P'e of FI >A). (.i> lUiunisln U kernels___ Sol dump tlun nue brmtn or hi,irk dtavilonHi keund or pure of knurl for eai li "j o/s. of draUiml wii/lit !Ji O It SI 21ui}ilHi 1 blemished kern**! jieri ms or Srt." y Seten pjnn -Mi.it ....... . iMi- .H'd llmvYih <>i Dl.i k db' kImii 'l f.' i nM- t r ' ,i'l od inn-h .| i i-'-d but ni'T moie lli.yii S ni.iv | i1 m i loud.\ damafml jw, 41x1 y nf cii.diiet) wplpht. f3 7 Mem] died keiueU^in y. -,r l Mill Ldied krmel,57.1 FDA is essentially equivalent to the Codex requirement. In the absence of a definition for "seriously damaged" in the Codex, differentiation of "damaged" from "seriously damaged" would be impractical in the FDA requirement. Ilpm. <if i-.mii>:! r I Mm Fuel nml Itrtig Ailnilnlsl raliun .doiuMrd fivii'v .-.t.inilnnl (it) Vwwsolcot).......................... Not mnn* lYun Jem* foreneh 11 a?., of 1 ruMn mitfmrUT per 4ftj grams erf 1 rained wptiiJil. til ("Fit SlJlUi)- dumpd hpiuIiI. l3J 6) mm) 14 = 3!i7 g. FDA is equivalent to the Codex requirement. 21117 No. 194--Pt. n------ 3 FEDERAL REGISTER, VOl. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 Itfiua tf ittiUfKinKun xi a ini I knit; AdmlnUM dlioa standard Cnrlpx Maudard lieois of compuritiOii Fund and Drug Adminisi jjffcuj >tuudnril 0>dex "standard PROPOSED RULE M AKIN G ASI 00002980 W) Fteces of husk.. Not more than1 sq,, in. of husk for each N or of drained weight. (21 CFR 51.21 (aa)lUllI)t(iilLl)l)l fi.45 cm* * 1 sq. ia. 14 (It. - 397 g. 7 square centimeters per 4tw grams of drained weight. {3-2-6) id) Silk .. . . Sot more than 6 in. of silk for each 1 160 nun. of silk per `28 g. of drained oz. of net weight. (21 CFR 51.21{*> weight. (3.3.5) (2)(iv)) dim* 162.4 nun. FDA is essentially equivalent to the Codex requirement. Item* of t-ompariaou Food and Drug Administration standard Codex standard (d) Silk............... . N'otmorethan Jin. of si Ik fnreai/h lot. 185 mm. per 2rt g. of drained weight, of (framed weight. (21 CFR 51 21 (a)- (3 2.6) UHiv)) 7 in. * 178 mm. FDA fs essentially equivalent to the Codex requirement. I tenia of comparison Food and Drug Administration htandard Codex standard PDA has no basis for proposing a change from net weight to drained weight. Ilvmii of comparison Food and Drug Administration ataniUrd Codex standard 6. Quality leaderneSMUid tcitiii*: (a) Whole kernel.. 1 he weight ol th uUnhol-invihibl*1 Hilids of wliolf kerin I com l`Jf ( Fit 51.lV Jw-' not i`\u't(l 27 )i**i rent of lilt liiani^d height, wlu.n (filed by Hie lueihuci |ijTMJnl>"iJ uiwUir ileni Wal. f.'l Cb'U 5l.'21(m (b) f icjtu style.. iJKi)) The wughi of tht: all ohol-*iil*olulib` solidshI tin1 wii'tlu'ddtitiihid iii'iit-ri.d *A ere:i m slyle < -n i {21 4: F R 61.2011i j . 11; diws nut I'Vfc. d 27 pppem oft hr wfiglu of such kN.iiitid vlu ii if'U'J liv llie Oii'lhrrti pr<- nlicd (iml ! item lihlij. (21 4 Fit .iL21(tm;i)ui.' TV keruol'! (in enlier cream style or vi liolr kernel <vin> ahull be of a ran ^mahlu leiitlci lecture caTering home when chewed but me not hard or lougb. {3.2.31 requirements on de fect* in cream style (jiao frltiec and ground style* in iwse of FUA3. (,aj Blemished kernels___ Not tiiinn ihan i hou or black di>- 10 kernels or pieces that are damaged colored kernel or piece of kernel for and seriously damaged but uot moie each 2 oz. of net weight. (21 CFR (kuiAmay be seriously damaged per 51.21 (a) (2) 0 600 g. not al content). (3.2.6>. L blemished kernet/5e.7 g. 3 blemished kerneljtiG.O g. j No change. No support exists for the deletion of the AIS requirement from the i FDA standard which provides a more objective measurement than does the Codex requirement. hems of comparison Food and Prog Ad minimration staudard Codex standard The allowance for blemished kernels In the FDA requirement is essentially equivalent to the Codex requirement. In the absence ol a definition for seriously damaged in the Codex, differentiation of damaged from seriously damaged would be Impractical in the FDA requirement. 1tua of eomparlMou Fowl and Drug AdniliilHirarimi atjtndard Codex standard > Consisteocy in cream style........The average diameter of the appimi- 'J lu* jnodui'l shrill possess a ccmslslt'iw y mulrly circulm area ovoi which (he which mny be thin but not eiceeprcscriVd sample spreads dous mK hivcly thin or may be thick au<l exceed 12 in . 21 CFR 51.2tu0 C'Hv). heavy hut not excessively dry or 1'lte washed drained material of ixisty, and from which (at the end at w liicli contains more t hu n 201 a* i e#*i 11 2 nihmtes) flkeie may be a moderate of alcohol-insoluble solids. itie aver- but not excessive ^qiaralion of hce age dlamel*? of the approxlmatfly Jlqtlkl circular area over which the pjw scTilirft fainph' spreads does not eii ce<i lUin. (21 CPK 5L2U.Of2Hv|> {b> Pi-*- iif cob. Not more than 1 cm* far each 20 or, of I cm* per 800 g (lotal commit (8.2.6) rt wetgtit. vil CFR 6t.2KaU2Kim 2fl nr. k S67 g. FDA is essentially equivalent to the Codex requirement. FDA does require a sample size of about 6 percent smaller than Codex, however, the difference that would result in analysis using the larger sample in the Codex is within the experimental variance of the method. licms ot ctiuiptiiihuii FimhI mehI Drug Adralnlstratlun atiDdird Codex utamlerd Pieces of husk... Not more thwn 1 sq. In. of hunk for 7 square centimeters per 800 grams wh 20 ot. of net weight. (21 CFR (totisl contents). (3.2.6) 61.21 (a)(2) (111)) 2U <ti. - 6(17 g. I sq. Id. * tii cm.* The FDA requirement is essentially equivalent to the Codex. No change. FDA has no basis to delete the test for consistency from the standard as it provides a specific test not available m the Codex. Item* of cowparieim Food jijmI Drug Atluilnl>l raflnu alnniloril ('(hIpi fllnuttard it, .Vampluig and accept onu pro- N'im pmvi'led fur ceduie lur quality factis^. * routnuier I hat tail1* in meet mu* of mine of the applicable qualitt u* i|iuii*ments. as set out in suljarctiuu'' 3. 2 11h lout'll 3.2.5, shall be coimdered ii "defective." (3.2.6) A lot will l>e considered aaineelinythe npphcable quality roqulremcut? re ferred to m subsection 3/2.6 wlieu the iiumbw of "defectives," asdeftaed in subsectloai 3.2.6 does not exceed ilea avcepUuice number (c) of the Rfpro- pnate Codex tiampUug PUui {AQL6.6) tn the Sampling Flans for Pieliackaged Foods (1U69). (62.7) The sampling and acceptance procedure for quality factors shall be based on the Codex Sampling Plans. FEDERAL REGISTER, VOt. 37, NO. 194--THURSDAY, OCTOBER S, 1971 PROPOSED RULE M A K IN G </) H Item- of cuiopm it>un Food and Drug Administration standard Codex Mandard items of comparison FiH>d end Drue Administration stuDdai d Codex standard 00002981 B. Methods for determining quality: (a) Whole kernel eorn............ ... Contains specific methods for deter- mining (ho quality of whole kernel corn as well as evaporated com in cluding the use of woven-wire cloth sieve complying with specifications set forth under "23S0 Micron (No. Sj" In Table 1 of "Standard Speci fications for Sieves," published Mar. I, IUW. in L.C. 5R4 of the (T.S. Department of Commerce. National Bureau of Standards (21 CFR 61.21(b)) Not provided for. FDA has no basis to delete methods from the standard. The references to specifi cations for cloth sieve be amended in accordance with the "Definitions of Terms and Explanatory Notes." page xviii, of the "Official Methods of Analysis of the Association of Analytical Chemists," llth edition, 1970. Also the angle of the sieve to facilitate drainage be stated as approximately 17-20*, 2. sampling and acceptance pro Not provided for. cedures. A container that fulls to meet the re quirement for minimum fill U>0 per cent con lamer capacity) of su tweet ion 6.1.1 shu 11 be conquered a "defective." <fi 1.2> A lot will he considered as meeting the requirement of subsection 6.1.1 when ihe nutidier of "defectives," as defined In subjection 6,1.2, does not eiceed the acceptance number (u) of the appropriate Rampling plan fAQlr-6 5) in the Sampling Flans (or Prepackaged Foods (19ft>). (6.13) The sampling and acceptance procedure for minimum fill shall be based on the Codex Sampling Flans. Item of com[ !trl.un Food and Drug Aiiinlulslrntfon standard Codex stsorlsrd Items of comparison Food and Drug Ad min 1st ration standard Codex standard Cream style corn....... ........... Contains specific methods for determining quality of cream style corn that applies also to fritter com and ground corn. (21 CFB 61.21(c)(1)) Not provided for. No change. FDA has no basis to delete methods from the standard. 3. Minimum drained weigh I for whole kernel corn. t Not provided for........................................The drained weight shall not be leas ilnm 61 percent of the weight of dis tilled water at C which the sealed container will hold when completely tilled. (6.1.4.)) The requirements for mnuinum drained weight shall be deemed to be compiled with when the average drained weight of all containers eiamined tsnot Leas than the minimum required, provided there Is no un reasonable shortage in individual cans, (ti.l.4 .2) Items of compnrliion Food and Drug Administration standard Codex standard 10, Substandard In quality label ing provision. Provides for substandard In quality lafieling of canoed corn where tlw product docs not meet the quality standards for discolored kernels, e.oh, husk, silk or Jiqiud. (21 CFU 61.21(d) 1 Not provided for. The following are the minimum drained weights in ounces and the percent fill calculated on the basis of the water capacity of the container in the United States voluntary grade standards issued by USDA for whole kernel com except vacuum pack. Container sice or designation Grade A Grades B, C, aiul substandard for tendernes or maturity No change. FDA has no basis to delete the substandard legend In quality provi sion. Tlie Codex standard is silent on what disposition is to be made of canned com that does not meet the requirements of the standard. This is left entirely to the individual country accepting the standard. Comparison of Fill of Container Aspects and Proposed Course of Actions Items of comparison Food and Drug Administration standard Codex standard L Minimum dU.......................... total capacity of the container, as determined by the general method for till of containers prescrilwd In 10 6(b) of thM chapti-T. (Does not cover whole kernel corn.) {21 CFtt 61.22(a)) The container shall be weli-tULed with corn, and. except for `'vacuum pack" corn, the product (including the p.tckmg Hindi urn) shall occupy not less i h a i) W pe rcent of t lw wat pr ca| wc n y of the container. The wafer capac ity of the container is the volume of distilled water at 20* C which tha sealed container will hold wkwn completely filled. (6.1.1) Minimum fill requirement shall include whole kernel corn except that which Is vacuum pack. Data are not presently available for determining minimum fill requirement for vacuum pack whole kernel com. i ., tall............................................ -................... --. No. 1 (picnic)............................................................... No. *.......................................................................... No. 303.......................... _.............................................. No. 2................................. ,,........................................ No. 10............................................................................ Ounces 6 75 9.25 1(1. Ml 12.75 70 06 Percent 60.7 61.0 m9 62 3 62.2 et.o Ounces B.30 7.00 10. 76 U. 26 72. m PWMItt 63.6 61 2 626 63 9 64 6 B5.3 The drained weight of the corn ingredient, as determined by sections 32.001 and 32.002 Canned Products--Drained Weight--Procedure, in "Official Methods of Analysis of the Association of Official Analytical Chemists," llth edition, 1970, page 559, for whole kernel (whole grain or cut kernel) com (including vacuum pack) shall be not less than the following based on the average of all containers analyzed: (a) Sixty-two percent of the water capacity of the container, if such water capacity is 245 g. <8.65 oz. avdp.) or less (8 ounce tall or smaller containers). <b) Sixty-three percent of the water capacity of the container. If such water capacity is more than 245 g. (8.65 oz. avdp.) but less than 3.103 kg. (109.45 oz. avdp.), (No. 1 (picnic)), (No. 300, and No. 2 containers). (c) Sixty-five percent of the water capacity of the container, if such water capacity is 3.103 kg. (109.45 oz. avdp.) (No. 10 container). 21119 FEDERAL RgGISTEIt, VOL. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 2\\2{) PROPOSED RULE MAKIN Itonn of comparltua Fuod mvl Dmjf Admlni-trutinn htamirt rl Codex tflndixM 1 I, iU iniy of ^uMnndoid All___ If canned Mtti'i corn, enim^d ground Nu `uoh provision in Codex, corn, or canned in>ain-^t.vtr com faUx below the standard of till of rontnitu'r presented m p.irigraph lo) of this section, the Ldd *hall l-oar tho gotier,il ol suit- sundaid illl spi rllicd in * in.' id of this chapter, ut the m.innri ami fiT.n therein M.JAtd) d i-'l (`Kft FDA requirement shall Include whole kernel corn except that which is vacuum pack. Accordingly, the Commissioner pro poses on his own initiative <21 CFR 2.120' that the existing canned sweet corn standards of identity (21 CFR 51.201. quality (21 CFR 51.21), and fill of container (21 CFR 51.22) be amended as set forth below to provide for certain features, based on the Codex standard that would, in his opinion, promote hon esty and fair dealing in the interest of consumers. s 51.20 Canned corn, canned sweet cnni, canned sugar corn! identit); label statement of optional ingredi ents. <a> Canned corn, canned sweet corn, canned sugar com is the food- consisting of one of the com ingredients specified in paragraph cb > of this section, with water necessary for proper preparation and processing. In preparing each such com ingredient, the tip caps are re moved. The food may contain one or more of the optional ingredients speci fied in paragraph (c) of this section, and it may be seasoned or garnished with one or more of the optional seasonings or garnishes specified in paragraph (d> of this section. The food is sealed in a container and so processed by heat as to prevent spoilage. <b> The com ingredients referred to In paragraph (a) of this section consist of succulent sweet com of the white or yel low color groups, or mixtures of these, and are as follows: (11 Cut kernels from which the hulls have not been separated. (2 > Pieces of the inner portion of the corn kernel substantially free from hull. 13) Ground kernels from which the hulls have not been separated. < 41 A mixture of the form described in subparagraph (1) of this paragraph with one or both of the forms described in subparagraphs (2) and (3) of this para graph. When necessary to insure smooth ness, native starch, which may be physi cally or enzymatically modified, may be added, in a quantity not more than suffi cient for that purpose. 51 Cut and cooked kernels from which most of the moisture has been evap orated. i c) The following optional ingredients may be used: < 1 > Salt (2) Monosodium gultamatc. < 3 Disodlum lnoslnate complying with the provisions of i 121.1090 of this chap ter. (41 Disodium guanylate complying with the provisions of 9 121.1109 of this chapter. (5> Hydrolyzed vegetable protein. 16 > Autolvzed yeast extract. (71 Sugar, invert sugar sirup. 8) Spice. <9> Flavoring (except artificial). < 10) Citric acid. i d > The following optional seasonings or gamishings may be used: (1) Pieces of green peppers or red pep pers. or mixtures of both, either of which may be sweet or hot and may be dried, or other vegetables, not exceeding 15 per cent by weight of the finished food. (2) Lemon juice or concentrated lemon juice. < 3) Butter, in a quantity not less than 3 percent by weight of the finished food. When butter is added, safe and suitable emulsifiers or stabilizers, or both, may be added in a quantity not more than rea sonably necessary to accomplish the in tended effect. Such emulsifiers and stabi lizers are deemed to be safe If they are not food additives as defined in section 201 <s) of the Federal Food, Drug, and Cosmetic Act. or if they are food addi tives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act. When butter is added, no spice or flavoring simulating the color or flavor imparted by butter is used. <e (1) The name of the food is "corn" or `sweet corn" or "sugar com" with the name of the color group used, "white," yellow," or "golden," or with the names of the color groups used, "white and yel low" or "white and golden," when the white color group predominates, and "yellow and white" or "golden and white," when the yellow color group pre dominates, and with: (i) The words "whole kernel," "whole grain" or "cut kernels," when the corn ingredient specified in paragraph (b) (1) of this section is used. When the weight of the liquid In the container, as de termined by the method prescribed in S 51.21(b) (1>, is not more than 20 per cent of the net weight, and the container is closed under conditions creating a high vacuum in the container, the words "vac uum pack" or "vacuum packed" are also part of the name. When the weight of the liquid in the container exceeds 20 per cent, the words "in brine" or "liquid pack" are to be part of the name. i ii i The word "fritter." when the com ingredient specified in paragraph <b> (2) of this section is used. (iii > The word "ground." when the com ingredient specified In paragraph (b) (3 > of this section is used. (iv) The words "cream style," when the corn ingredient specified in para graph (b)(4) of this section Is used. (v) The word "evaporated." when the com ingredient specified In paragraph (b)(5) of this section is used. (21 The parts of the name as specified in subparagraph (1> of this paragraph may be arranged in any order of prece dence. The varietal name of the com used may intervene between parts of the name of the food. For the purpose of arrangement of the name, the words "sweet" and "corn" may be treated as separate parts of the name. When the varietal name immediately precedes or follows the name or intervenes between parts of the name of the food and it accurately designates the color of the com ingredient, no other designation of the color group need be made. If one or more of the optional seasoning in gredients specified in paragraph (d) of this section are used, the word "sea soned" may Immediately precede the name of the optional com ingredient. (3) If one or more of the optional sea soning or garnishing ingredients named In paragraph (d) of this section are used, the label shall bear the statement "Sea soned with " or "with ......................." as appropriate, the blank being filled in with the name "green peppers," "dried green peppers," "red peppers." "dried red peppers," specifying in each instance whether such peppers are sweet or hot, "mint leaves," "onions," "dried onions," "garlic." "dried garlic," "horseradish," "lemon juice." "concen trated lemon juice," "butter," or a com bination of these names as appropriate, except that the presence of the optional seasoning or garnishing ingredient named in paragraph (d)(1) of this section may be shown without the word "seasoned." The word "dehydrated" may be used in lieu of the word "dried." (f) (1) Wherever the name of the food appears on the label so con spicuously as to be easily seen under customary conditions of purchase, the words and statements prescribed by paragraph (e> (1) and (3) of this sec tion shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter, except that the varietal name of the corn used may so Intervene. (2) The common name of each of the optional ingredients used shall be de clared on the label as required by the applicable sections of 21 CFR Part 1 of tills chapter and shall appear In letters not less than one-half the size of that required by {1.8b of this chapter for the declaration of net quantity of con tents, but in no case less than onesixteenth of an Inch In height. 51.21 Canned corn, fanned sweet corn, canned sugar com; quality; label statement of subMandard quality, (a > The standard of quality for canned corn Is as follows: FEDERAL REGISTER, VOl 37, NO. 194--THURSDAY, OCTOBER 3. 1*72 ASI 00002982 PROPOSED RULE MAKING 21121 (1) When tested by the method pre scribed in paragraph (b) ot this section, canned corn in which the com ingredient is whole-kernel com ( 51.20(b) (1) > or evaporated com ( 51.20(b)): 'i) Contains not more than seven brown or black discolored kernels or oieces of kernel per 400 g. (14 ounces) of drained weight; (ii > Contains not more than 1 cubic centimeter of pieces of cob for each 400 g. '14 ounces' of drained weight; (lii) Contains not more than 7 square centimeters (1.1 square inch) of husk per 400g. (14 ounces) of drained weight; and 'iv) Contains not more than 180 mm, (7 inches) of silk per 28 g. (1 ounce) of drained weight. '2) When tested by the method pre scribed in paragraph (c) of this section, canned com in which the com ingredient is fritter com (151.20(b)(2)). ground com < 51.20(b) (3)), or cream style com <5 51.20(b) (4)): (i) Contains not more than 10 brown or black discolored kernels or pieces of kernel per 600 g. (21.4 ounces) of net weight; (ii) Contains not more than 1 cubic centimeter of pieces of cob per 600 g. (21.4 ounces) of net weight; (iii) Contains not more than 7 square centimeters (1.1 square inch) of husk per 600 g. (21.4 ounces) of net weight; (iv) Contains not more than 150 mm. (6 Inches) of silk for each 28 g. (1 ounce) of net weight; and (v) Has a consistency such that the average diameter of the approximately circular area over which the prescribed sample spreads does not exceed 30.5 cm. '12 inches), except that, in the case of cream-style com the washed drained material of which contains more than 20 percent of alcohol-insoluble solids, the average diameter of the approximately circular area over which the prescribed sample spreads does not exceed 25.4 cm, (10 inches). (3) (i) The weight of the alcohol- insoluble solids of whole-kernel com ( 51.20(b) (1)) does not exceed 27 per cent of the drained weight, when tested by the method prescribed in paragraph (b) of this section. (ii) The weight of the alcohol-insolu ble solids of the washed drained material of cream style com (8 51.20(b) (4)) does not exceed 27 percent of the drained weight of such material, when tested by the method prescribed in paragraph (c) of this section. (b) The method referred to in para graph (a) of this section for testing whole-kernel com (8 51.20(b)(1)) and evaporated com (815.20(b)(5)) is as follows: (1) Determine the gross weight of the container. Open and distribute the con tents of the container over the meshes of a U.S. No. 8 circular sieve which has previously been weighed. The diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the contents of the container is less than 1.36 kg. (3 pounds), and 30 5 cm. (12 inches) if such quantity is 1.36 kg. (3 pounds) or more. The bottom of the sieve is woven-wire cloth which com plies with the specifications for such sieve set forth in the "Definitions of Terms and Explanatory Notes,'' page xviii, of the "Official Methods of Analysis of the As sociation of Analytical Chemists," 11th edition, 1970. Without shifting the ma terial on the sieve, so incline the Sieve at approximately 17-20'* angle to facilitate drainage. Two minutes from the time drainage begins, wei; h the sieve and the drained material. Record, in g. (ounces', the weight so found, less the weight of the sieve, as the drained weight. Dry and weigh the empty container and subtract this weight from the gross weight to ob tain the net weight. Calculate the per cent of drained liquid in the net weight. '2) Pour the drained material from the sieve into a flat tray and spread it in a layer of fairly uniform thickness. Count, but do not remove, the brown or black discolored kernels or pieces of ker nel and calculate the number per 400 g. (14 ounces) of drained material. Remove pieces of silk more than 12.7 mm. ' onehalf inch) long, husk, cob, and any pieces of material other than corn. Measure the aggregate length of such pieces of silk and calculate the length of silk per 28 g. (1 ounce) of drained weight. Spread the husk flat, measure its aggregate area, and calculate the area of husk per 400 g. (14 ounces) of drained weight. Place all pieces of cob under a measured amount of water in a cylinder which is so gradu ated that the volume can be measured to 0.1 cubic centimeter. Take the increase in volume as the aggregate volume of the cob and calculate the volume of cob per 400 g. (14 ounces) of drained weight. (3) If the com is whole kernel (8 51.20 (b)(1)), comminute a representative 100 g. sample of the drained corn from which the silk, husk, cob, and other material which is not com (i.e., peppers) have been removed. An equal amount of water is used to facilitate this operation. Weigh to nearest 0.01 g. a portion of the com minuted material equivalent to approxi mately 10 g. of the drained com into a 600 cubic centimeter beaker. Add 300 cubic centimeters of 80 percent alcohol (by volume), stir, cover beaker, and bring to a boll. Simmer slowly for 30 minutes. Fit a Buchner funnel with a previously prepared filter paper of such size that its edges extend 12.7 mm. (one- half inch) or more up the vertical sides of the funnel. The previous preparation of the filter paper consists of drying it in a flat-bottomed dish for 2 hours at 100 C.. covering the dish with a tight fitting cover, cooling It in a desiccator, and promptly weighing to the nearest 0.001 g. After the Alter paper is fitted to the funnel, apply suction and transfer the contents of the beaker to the funnel. Do not allow any of the material to run over the edge of the paper. Wash the material on the filter with 80 percent alcohol < by volume) until the washings are clear and colorless. Transfer the filter paper with the material retained thereon to the dish used in preparing the filter paper. Dry the material in a ventilated oven, without covering the dish, for 2 hou: s at 100 C. Place the cover on the dish, cool it in a desiccator, and promptly weigh to the nearest 0.001 g. From this weight subtract the weight of the dish, cover, and paper as previously found. Calculate the remainder to percentage. (c) The method referred to in para graph (a) of this section for testing frit ter corn (8 51.20(b)(2)), ground corn (? 51.20(b) (3) >, and cream-style corn (8 51.20(b) (4)) is as follows: (1) Allow* the container to stand at least 24 hours at a temperature of 68* F. to 85 ` F. Determine the gross weight, open, transfer the contents into a pan, and mix thoroughly in such a manner as not to incorporate air bubbles. (If the net contents of a single container is less than 510 g. (18 ounces) determine the gross weight, open, and mix the contents of the least number of containers neces sary to obtain 510 g. (18 ounces)). Fill level full a hollow, truncated cone so placed on a polished horizontal plate as to prevent leakage. The cone has an in side bottom diameter of 7.62 cm. <3 Inches), inside top diameter of 5.08 cm. (2 inches), and height of 12.30 cm. (4-'s-j inches). As soon as the cone is filled, lift it vertically. Determine the average of the longest and shortest diameters of the approximately circular area on the plate covered by the sample 30 seconds after lifting the cone. Dry and weigh each empty container and subtract the weight so found from the gross weight to obtain the net weight. (2) Transfer the material from the plate, cone, and pan onto an U.S. No. 8 sieve as prescribed In paragraph (b)(1) of this section. The diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the contents of the container is less than 1.36 kg. (3 pounds), and 30.5 cm. (12 inches) if such quantity is 1.36 kg. (3 pounds) or more. Set the sieve in a pan. Add enough water to bring the level within 9.53 mm. (three-eighths inch) to 6.35 mm. (one-fourth inch) of the top of the sieve. Gently wash the material on the sieve by combined up-and-down and circular motion for 30 seconds. Re peat washing with a second portion of water. Remove sieve from pan, incline to facilitate drainage, and drain for 2 minutes. <31 From the material remaining on the U.S. No. 8 sieve, count, but do not remove, the brown or black discolored kernels or pieces of kernel and calculate the number per 600 g. (21,4 ounces) of net weight. Remove pieces of silk more than 12.7 mm. (one-half Inch' long, husk, cob, and other material which is not com (i.e., peppers). Measure aggre gate length of such pieces of silk and calculate the length per 28 g. (ounce) of net weight. Spread the husk flat and measure its aggregate area and calcu late the area per 600 g. (21.4 ounces' of net weight. Place all pieces of cob under a measured amount of water in a cylin der which is so graduated that the vol ume may be measured to 0.1 cubic centi meter. Take the increase in volume as the aggregate volume of the cob and cal culate the volume of cob per 600 g. (21.4 ounces) of net weight. If the com is cream-style com (| 51.20(b) (4)), take a FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAY, OCTOBER S, 1972 ASI 00002983 211:12 PROPOSED RULE MAKIN representative 100 g. sample of the mate rial remaining on the U.8. No. 8 sieve if such material weighs less than 100 g. take all of it) and determine the alco hol-insoluble solids as prescribed in par agraph <b>(3> of this section for whole kernel corn. <d> Sampling and acceptance proce dure A lot is to be considered acceptable alien the number of "defectives" does not exceed the acceptance number in the sampling plans given in subparagraph 12 ) of this paragraph. 111 Definitions of terms to be used in the sampling plans in subparagraph (2> of this paragraph are as follows: iii Lot. A collection of primary con tainers or units of the same size, type, and style manufactured or packed under similar conditions and handled as a single unit of trade. tii > Lot size. The number of primary containers or units in the lot. (iii) Sample size (n>, The total num ber of sample units drawn for examina tion from a lot. (iv > Sample unit. A container, the en tire contents of a container, a portion of the contents of a container, or a com posite mixture of product from small containers that Is sufficient for the exam ination or testing as a single unit. iv) Defective. Any sample unit shall be regarded as defective when any of the defects or conditions specified in the quality (paragraph (a) of this section) and fill of container (3 S1.22) standards are present in excess of the stated toler ances. (vi) Acceptance number (c). The maximum number of defective sample units permitted in the sample in order to consider the lot as meeting the speci fied requirements. (viii) Acceptable quality level (AQL). The maximum percent of defective sample units permitted in a lot that will be accepted approximately 95 percent of the time. (2> Sampling plans and acceptance procedure: Airimnu Qi.Ai.iTir l.tvfcr o $ bice (Primary {'onfftinoR)) Si*e of conten*T Net 1wkeiilgohgtraemqu(a2l.2topoorunleds#s)ttmn 1 MRI (If ;,yt 1,M>1 u, JJ.UJU .... 21.dm t,, U.ono......... iH.nm ... io m.000..,. ni ii\..n`ii>!.`lOtofH2N1iH.000 ... n 13 21 20 48 2T2008 ft ' ;* !;! l,oi size (Piliimry Crtntuinor*! give of container J.-UR1 Ol li 2.101 lo l.*.utin 16,001 if* JUrflO . u.ooi i-> 1-j.uuo 42.001 to 7-\ni)A . 72,ooi in rtvooo Ovvr tjn.nou oi 1 . >0l to 2.1MW. .. -\i*m to 7,joo. 7 _1M to 16,000, J/i,1)01 to 21.000 Ji.noi to (2,000 owr 12,000 . Net weight gn'Otar than 1 kilogmm (2.2 pound*) but not more than t.fl kilogram* (10 pound*) nr 13 21 3 20 4 4H 4> M i 128 13 200 10 NH weight greater than 4 S kilograms (10 pounds) nc 13 2 21 3 > 4 4H 0 84 t\ 120 13 200 10 /i ninnlvi of iii inwy contaiiuus iu sample. - -tcorpt ji\ee number. <e> If the quality of canned com falls below the standard prescribed In para graph (a) of this section, the label shall bear the general statement of substand ard quality specified in 5 10.7(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned com falls below standard with respect to only one of the factors of qual ity specified by subdivisions (i) to (iv) of paragraph (a)(1) of this section, or by subdivision <i> to (v) of paragraph (a) (2) of this section, there may be sub stituted for the* second line of such gen eral statement of substandard quality, "Good Food--Not High Grade," a new line as specified after the corresponding subdivision designation of paragraph (a) of this section, which the canned com fails to meet: (l)(i) or <2)<t> "Excessive discolored kernels." (l)(li> or (2)(ii) "Excessive cob." 11) (Iii) or (2) (Iii) "Excessive husk." (lMiv) or (2) (iv) "Excessive slllc." 12) (v i "Excessively liquid." !j 5 1.22 Canned corn, canned iveel corn, rimnrd sugar corn; fill of container; Libel statement of substandard fill, ia> The standard of fill of container for canned com Is: < 1 > Except in the case of vacuum pack com the fill of the com ingredient and packing medium, as determined by the general method for fill of container pre scribed in f 10.6(b) of this chapter, Is not less than 90 percent of the total capacity of the container. (2) In whole kernel com, the drained weight of the com Ingredient, as deter- mined by sections 32.001 and 32.002 Canned Products--Drained Weight-- Procedure, in "Official Methods of Anal ysis of the Association of Official Analyt ical Chemists," llth edition, 1970, page 559, Is not less than the following: (1) Sixty-two percent of the water capacity of the container, if such water capacity is 245 g. (8.65 os. avdp.) or less. <11* Sixty-three percent of the water capacity of the container, if such water capacity is more than 245 g. <8.65 oz. avdp.) but less than 3.103 kg. (109.45 oz. avdp.). (iii) Sixty-five percent of the water capacity of the container, if such water capacity is 3.103 kg. (109.45 oz. avdp.). (b) (1> A container that falls below the requirement for minimum fill pre scribed in paragraph fa) (1) of this sec tion Is considered a "defective." The food will be deemed to fall below the standard of fill when the number of de fectives exceeds the acceptance number (c> in the sampling plans prescribed In 3 51.21(d). (2) Whole kernel will be deemed to fall below the standard of fill when the average drained weight of all of the containers examined according to the sampling plana prescribed m 3 51.21(d) Is less than that prescribed in paragraph (a) (2) of this section. (c) If canned corn falls below the standard of fill of container prescribed In paragraphs (a) and (b> of this sec tion. the label shall bear the general statement of substandard fill specified in 310.7(b) of this chapter, In the manner and form therein specified. Pursuant to provisions of the Fed eral Food. Drug, and Cosmetic Act (secs. 401, 701(e), 52 Stat. 1048, 10551056. as amended 70 Stat. 919, 72 Stat. 948: 21 U.S.C. 341. 371) and in accord ance with authority delegated to the Commissioner of Food and Drugs (21 CFR 2.120), interested persons are In vited to submit their views in writing (preferably in quintupllcate) regarding this proposal within 90 days after its date of Federal Register publication. Such views and comments should be ad dressed to the Hearing clerk. Depart ment of Health, Education, and Welfare. Room 6-88, 5600 Fishers Lane, Rock ville, Md. 20852, and may be accom panied by a memorandum or brief in support thereof. Received comments may be seen In the above office during working hours, Monday through Friday. Dated: September 25,1972. .Saw d Fine, Associate Commissioner for Compliance. |PR Doc.72 19644 Filed 10-4-72:8:45 am] FEDERAL REGISTER, VOl. 37, NO. 194--THURSDAY, OCTOMR 5, 197T ASI 00002984 NOTICES 21123 DEPARTMENT OF HEALTH, EDUCATION, AND WELFARE Food and Drug Administration FOOD STANDARDS FOR CERTAIN TYPES OF EDIBLE OILS Notice of Opportunity for Review and Informal Comment on Recom mended International Standards The United States has received from the Codex Alimentarius Commission final food standards for cottonseed oil. corn seed oil. mustard seed oil, peanut oil, rapeseed oil. safflower seed oil, sesame seed oil, soybean oil, and sunflower seed oil. No food standards for these foods presently exist in the United States. Pur suant to proposed 3 10.8, which is pub lished elsewhere in this issue of the Federal Register, the Commissioner is providing an opportunity for review and informal comment on the desirability and need for standards for these foods, on the specific provisions of these stand ards, on additional or different requirements that should be Included In these standards, and on any other pertinent points. Codex Alimentarius standards gener ally list permitted food additives and color additives. In view of the separate food additive and color additive provi sions contained in sections 409 and 706 of the Federal Food, Drug, and Cos metic Act, listing of all permitted ingre dients is unnecessary in food standards promulgated under section 401 of the Act. Accordingly, the Commissioner would propose to permit any safe and suitable food additives and color addi tives, except those excluded by the terms of the standard, in the event that a U.S. standard is proposed for the class of foods covered by this notice. Pursuant to the proposed 510.8 (21 CFR 10.8), which is published as a pro posal in this issue of the Federal Reg ister, the Codex Alimentarius standang for rapeseed oil is being included with other oil standards for comment even though rapeseed oil is not presently per mitted for food use in the United States. Any comment should be directed particu larly toward the safety of this oil for human consumption. All persons who wish to submit com ments are encouraged and requested to consult with different interested groups (consumers, Industry, the academic com munity, professional organizations, and others) in formulating their comments. All comments shall Include a statement on meetings and discussions held with other interested groups. Particular weight will be given to comments that reflect a consensus of different lnteresied groups. The Codex Alimentarius standards are as follows: RecommitsZD intlanattonal Standard tor added colour does not receive or mislead the Edible Soya Bean Oil consumer by concealing damage or inferiority I. DESCRIPTION or by making the product appear to be of greater than actual value. Soya Bean Oil (synonym: Soybean Oil) Is derived from soya beans (the seeds of Glycine max (L.) Merr.). 3.1.1 Maximum level of use Beta-caroteneNot limited. 2. ESSENTIAL COMPOSITION AND QUALITY 3,1,2 Annatto 1 ______ _______ Do. FACTORS 2 1 Identity characteristics. 2 1.1 Relative density (20` C /water at 20* C.), 0.919-0.925. 2.1.2 Refractive Index (nD 40* C.), 1.4661.470. 2.1.3 Saponlflcatlon value (mg. KOH g. oil). 189-195. 21 4 Iodine value (Wijs), 120-143. 2.15 Unsaponlfiable matter, not more than 15 g kg. 2 2 Quality characteristics. 2 2.1 Colour. Characteristic of the desig nated product. 2 2.2 Odour and taste. Characteristic of the designated product and free from foreign and rancid odour and taste. 2.2.3 Acid value, not more than 0.6 mg-, 3.1,3 3.1.4 3 1,5 3 1.6 Curcumln 1_______ Car.thaxanthlne________ eta*apo**8'carotenal ___ Methyl and ethyl esters of Beta-apo-8'-carotenoic acid. Do. Do. Do. 3 2 Flavours. Natural flavours and their identical synthetic equivalents, except those Which are known to represent a toxic hazard, and other synthetic flavours approved by the Codex Alimentarius Commission are per mitted for the purpose of restoring natural flavour lost in processing or for the purpose of standardizing flavour, as long as the added flavour doea not deceive or mislead the consumer by concealing damage or Inferiority or by making the product appear to be of greater than actual value.1 KOH/g. oil. 3.3 Antioxidants. 2.2 4 Peroxide value, not more than 10 Maximum level milliequlvaients peroxide oxygen/kg. oil. of use 3. FOOD ADDITIVES 3 3.1 Propyl, octyl, and 100 mg./kg. 8.1 Colours. The following colours are permitted for the purpose of restoring nat dodecyl gallates. Individually or in combination. ural colour lost In processing or for the pur pose of standardizing colour, as long as the 1 Temporarily endorsed. ______________________________ i_____________________________________________ 3 3.2 Butylated hydroxytoluene (BHT) Butylated hydroxy- 200 mg./kg. Individually or in anlsole (BHA). combination. 3.3.3 Any combination of gallates with BHA or BHT. or 200 mg./kg. but gallates not to both. exceed 100 mg./kg. 3.3.4 AscorbyF palmitate_-___ ___________________________ 200 mg./kg. Individually or In combination. 3.3 5 Ascorbyl stearate Do. 3.3 6 Natural and synthetic tocopherols Not limited. 3,3.7 Dtlauryl thlodlproplonate 200 mg./kg. 3.4 Antioxidant Synergists. Citric acid___________________ __________________ ________ Not limited. 33.44.,33 Sodium citrate-------------------------------------------------------------Isopropyl citrate mixture-.--_________ _____ _________ Do. 100 mg./kg individually or la combination. 3 44 Monoglyceride citrate Do. 345 Phosphoric acid Do. 3.5 Antl-foamlng agent. Dimethyl polyelloxane (syn. 10 mg./kg. Dimethyl silicone) singly or In combination with silicon dioxide.' 3.6 Crystallization inhibitor. 1250 mg./kg. Oxysteann.1 1 Temporarily endorsed. 4. CONTAMINANTS Maximum level 4.1 Mutter volatile at 10S* C. 0.2% m. m. 4.2 Insoluble Impurities0.05% m./m4.3 Soap content 0.005% m., m. 4 4 Iron (Fe)________ _____ _ 1.5mg./kg45 Copper (Cu)......... ............ O.lmg./kg. 4.8 Lead (Pb)--...................... 0 l mg./kg. 4 7 Arsenic (As)_______ _____ O.lmg./kg. 3. HYGIENE It is recommended that the product cov ered by the provisions of this standard be prepared in accordance with the appropriate sections of the Oeneral Principles of F/od Hygiene recommended by tile Codex Alimentarius Commission (Ref. No. CAC RCF 1-19691. S. LABELING In addition to sections 1, 2, 4. and 6 of the General Standard for the Labeling of Prepackaged Foods (Ref. CAC/RS 1-U63) the following specific provisions apply: 6.1 The name of the food. 6.1.1 All prod ucts designated as soya bean oil or soybean oil must conform to this standard. 6 1.2 Where soya bean oil has been sub. Ject to any process of esterification or to processing which alters Its fatty acid com position or its consistency the name soya bean oil or any synonym shall not be used unless qualified to Indicate the nature of the process. 6.2 List of ingredients. 6.2 1 A complete list of ingredients shall be declared on the label Lh descending order of proportion. 6 2 2 A specific name shall be used for In gredients in the list of Ingredients except that class titles may be used In accordance with subsection 3.2(c) (11) of the General Standard for the Labeling of Prepackaged Foods. 6 3 Net contents. The net contents shall 'oe declared in accordance with subsection 3.3(a) of the General Standard for the Label ing of Prepackaged Foods. ASI 00002985 FEDERAL REGISTER, VOL 37, NO. 194--THURSDAY, OCTOBER 5. 1971 l!112 I NOTICES ij 4 Name and address. Tbs name ami add;e^s of the manufacturer, packer, distrtb- mor. importer, exporter, or vendor of the pi nrt net shall be declared. u i Country of origin, 6 5 1 The country of origin of the product -I'.Ml be declared If its omission would misifiu! or deceive the consumer. n 5 2 When the product undergoes procr"isuig in a second country which changes its mi'ure, the country In which the processing is performed shall be considered to be the countrv of origin for the purposes of label* ire 7 METHODS OF ANALYSIS AND SAMPLING The methods of analysis and sampling referred to hereunder are international re! eree methods. 7 1 Determination of relative density Ac cording to the FAO WHO Codex Alimentarlus Method tFAO/WHO Methods of Analysis for Edible Fats and Oils. CAC/RM 9-1969, Deter mination of Relative Density at t/20" C ! Results are expressed as relative density at 20* C /water at 20* C. 7 2 Determination of Refractive index. According to IUPAC (1964) method (IUPAC standard Methods for the Analysis of Oils. Fats and Soaps. 5th Edition, 1966. II B.2 Re fractive Index). Results are given as the refractive Index relative to the sodium D-line at 40( C I 111.40' C.) 7.1 Determination of saponification value il-i According to the IUPAC 119841 method I IUPAC Standard Methods for the Analvms of Oils. Fats and Soaps, 5th Edition, 1966. II D,2 -Saponification value (1,1"). Results are expressed as the number of mg KOH g. oil. 7 4 Determination of Iodine value 111. Ac cording to the (WIJs) IUPAC Method (19C4i i HJPAC Standard Methods for the Analysis of Oils. Fats and Soaps, 5th Edition, 1966. IID.7.1. II.D.7 2 and II.D.7.3 The WIJs Method"). Results are expressed as % m_, m. absorbed iodine 7 5 Determination of unsaponi/iahle mat ter, tecordmg to the IUPAC (1904) diethyl ether method (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps. 5th Edi tion. 1966. II.D.5.1 and II.D5 3). Results are expressed as g. unsapomfinble matter 'kg. oil. 7,6 Determination of acid value (Ia). Ac cording to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fais and Soaps. 5th Edition, 1966. II.D.l 2 And value (IA)). Results are expressed as the number of mg. KOH required to neutralize 1 g. oil. 7 7 Determination of peroxide value (Ii). According to the IUPAC (1904) method i IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps, 5th Edition, 1900. II.D.13 Peroxide value"). Results are expreassd aa mllllequlvalents active oxygen/kg. oil. 7 6 Determination of matter volatile at JOS' C. According to the IUPAC (1964) method (IUPAC Standard Methods tor the Analysis of Oils, Fats, and Soaps, 5th Edi tion, i960, n.C.l.I "Moisture and volatile matter"). Results are expressed as m./m. 7 9 Determination of insoluble impurities. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis ol Oils, Fats, and Soaps. 5th Edition, 1966, II.C.2 "Impurities"). Results are expressed as % m./m. 7 10 Determination of soap content. Ac cording to the FAO/WHO Codex Allmenturms Method (FAO/WHO Methods of Analysts for Edible Fats and Otis, CAC/RM 13-1969, "Determination of Soap Content"), Results are expressed as T m./ra. sodium oleate 7.11 /. e termination of iron' Accord ing to the FAO'WHO Codex Alimentarlus Method (FAO'WHO Methods of Analysis for Edible Fats and Oils. CAC/RM 14-1969, "Determination of Iron Content"). Results are expressed as mg. iron/kg. ~' 7 12 Determination of copper* Accord ing to the AOAC (1965) method (Official Methods of Analysis of the AOAC, "Inter national Union of Pure and Applied Chemis try Carbamate Method," 24.023-24.028). Results are expressed as mg. copper/kg. 7.13 Determination of lead* According t.o the AOAC (1965) method, after complete digestion, by the colorimetric dithlzone de termination procedure (Official Methods of Analvsis of the AOAC. 1965, 24.053 (and 24.008. 24.009, 24.043J. 24.046, 24.047. and 24 0481 ), Results are expressed as mg. lead/kg. 7 14 Determination of arsenic. According to the colorimetric sliver diethyldithlocarbamate method of the AOAC (Official Meth ods of Analysis of the AOAC, I960. 24.01124014. 24.016-24.017, 24.006-24.008). Results are expressed aa mg. arsenlc/kg. Sei ected Bisliocoapht American Oil Chemists Society (A.O.C.S.), Official and tentative methods of the Amer ican Oil Chemists Society, 2d ed. Chicago, 111. 1057 including additions and revisions t947 Editor of Analytical Methods 10431950: V. C. Mehlenbacher; 1950-1958: T. H. Hopper: 1958: E. M. Sallee. British Standards Institution. British Stand ard 684:1968. Methods of Analysts of Oils and Puts. British Standard House, 2, Park Street. Loudon, W.l. Y. 4AA. Indian Standards Institution. Manak Bhavan. B Bahadur Shah, Zafar Marg, New Delhi i. International Organization for Standardiza tion (ISO). General Secretariat, 1, rue de Varembc, 1211 Geneva 20. Official Methods of Analysis of the Associa tion of Official Agricultural Chemists (10th ed. 1965). A.O.A.C., P.O.B, 540 Benjamin Franklin Station, Washington 4, D.C. Standard Methods of the Oils and Fats Sec tion of the I.UJ.A.C., 5th Edition, Incor porating First Supplement up-to-date to 1966, Butterworths. London, 1966. Supplement 1968 to the above. 1Might be replaced by Atomic Absorption Spectrophotometry In the future. Recommended International Standard for Edible ajiachis Oil 1. DESCRIPTION Arachis Oil (synonyms: Peanut Oil: Groundnut Oil) la derived from groundnuts (the seeds of Arachis hypogaea L.). 2. ESSENTAL COMPOSITION AND QUALITY FACTORS 2.1 Identity characteristics-- 2.1.1 Relative density (20* C./water at 20' C.), 0.914-0.917. 2.1.2 Refractive Index (nr, 40* C.), 1.4801.465. 2.1.3 Saponlllcation value (mg, KOH/g./ oil), 187-196. 2.1.4 Iodine value (WIJs), 80-106. 2.1.5 Unsaponlflable matter, not more than 10 g.'kg. 2.3 Arachidie and higher fatty acids con tent--As determined by either of the meth ods specified in section 7.6 of this Standard, not less than 48 g./kg. 2.3 Quality characteristics-- 2.3.1 Colour. Characteristic of the des ignated product. 2.3.2 Odour and taste. Characteristic of the designated product and free from for eign and rancid odour and taste. 2.3.3 Acid Value-Virgin oil, not more than 4 mg. KOH/g. oil: nonvirgin oil. not more than 0,8 mg. KOH/g. oil. 2 3 4 Peroxide Value, not more than 10 mllllequlvalents peroxide oxygen/kg. oil. 3. FOOD ADDITIVXS 3.1 Colours--The following colours are permitted tor the purpose at restoring nat ural colour loat in processing or tor the pur pose of standardizing colour, aa long as the added colour does not deceive or mislead the consumer by concealing damage or Inferiorlty or by making the product appear to be of greater than actual value: Maximum level of use 3.1.1 Beta-carotene__________ Not limited. 3.1.2 Annatto1 .......................... Do. 8.1.3 Curcumln 1____ Do 3.1.4 Canthaxanthlne -........... - Do. 3.1 5 Beta-apo-8'-carotenal __ Do 3.1.6 Methyl and ethyl esters of Bets-apo-8 -carote- nolc add___ Do. 3.2 Flavours. Natural flavours and their Identical synthetic equivalents, except those which are known to represent atoxic hazard, and other synthetic flavours approved by the Codex Alimentarlus Commission are permit ted for the purpose of restoring natural flavour lost In processing or for the purpose of standardizing flavour as long as the added flavour does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.1 ' Temporarily endorsed. MDEtAl ICOISTM. VOL. 37. NO. 1*4--TH09S0AV, OCTOIEK S. 1*72 ASI 00002986 NOTICES 21125 3 3 Antioxidants-- ;V/aii7rtufH level of use 3 3.1 3 3,2 ** 3 ,J 1 4 -> * 3 3o6 37 j4 34 1 3 42 343 344 34 5 35 36 Propyl, octyl, and dodecyl gallate*--..------------------------- Eutylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT). Any combination of gallates with BHA or BUT. or both. Ascorbyl palmitate__^,_^------- ------- ----------,,----------------------_ Ascorbyl stearate------------------------- ------------------- --- Natural and synthetic tocopherojg____ ------------------ Dilanryl thiochpropionate-------------------------------------------Antioxidant svnergists-- Citric acid----- ----------- -------------------------------- --------Sodium citrate,,--------..----------------- ------ ----------------------Isopropyl citrate mixture------------------------------------------- Monoglyceride citrate..,--------- ------------------- -----------Phosphoric acid1--------------------,-----------------------------Anti-foaming agent--Dimethyl polysiloxane (syn. Dimethyl silicone) singly or in combination with silicon dioxide.' Crystallization inhibitor--Oxystearin1--------- - 100 mg/kg. individually or In combination. 200 mg kg. Individually or In combination. 200 mg./kg. but gallates not to exceed 100 mg./kg. 200 mg /kg. individually or in combination. Do. Not limited. 200 mg kg. Not limited. Do. 100 mg. kg. individually or in combination. Do, Do. 10 mg kg. 1250 mg., kg. 1 Temporary endorsed.* * * * 5 6 * * * * oil. 4. CONTAMINANTS Maximum level of use 4.1 Matter of volatile at 105" C______________ _ 0 2*7 m m. 4 2 Insoluble Impurities 0.05'J m m. 4 3 Soap content.,________ 0.005*% m/m. 4 4 Iron (Pe) Virgin oil_________ 5 mg kg. Nonvirgin oil,--------- - 1 5 mg., kg, 4 5 Copper (Cu) Virgin oil--......... ........ 0.4 mg.'kg. Nonvirgin oil.,____ 0.1 mg./kg. 4 6 Lead (Pb) 0.1 mg./kg 4 7 Arsenic (As)__________ 0 1 mg./kg. 5, HYGIENE It is recommended that the product cov ered by the provisions of this standard he prepared In accordance with the appropriate sections of the General Principles of Food Hygiene recommended by the Codex Alimen- tarius Commission (Ref. No. CAC RCP 1-1969), 6. LABELING In addition to sections 1, 2, 4, and 6 of the General Standard for the Labeling of Pre packaged Foods (Ref, CAC.RS 1-1969), the following specific provisions apply: 6 1 The name of the food-- 6 l.l All products designated as arachie oil. peanut oil or groundnut oil must con form to this standard, 6 1.2 Where arachla oil has been subject to any process of esterification or to process ing which alters its fatty acid composition or its consistency the name arachis oil or any synonym shall not be used unless quali fied to indicate the nature of the process. 6.2 List of ingredients-- 6 2 1 A complete list of lngredleuts shall be declared on the label in descending order of proportion. 6.2 2 A specific name shall be used for in gredients in the list of Ingredients except that class titles may be used in accordant with subsection 3 2(c) (it) of the General Standard for the Labeling of Pre-packaged roods. 6 3 Set contents--The net contents shall be declared in accordance with subsection 3.3 <a> of the General Standard for the Labeling of Pre-packaged Foods, 6 4 Name and address. The name and ad dress of the manufacturer, packer, distrib utor, importer, exporter or vendor of the product shall be declared. 6,5 Country of origin-- 6 5.1 The country of origin of the product shall be declared if its omisMon w.-u'd mis lead or deceive the consumer. 6.5.2 When the product undergoes proc essing in a second country which changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labeling. . METHODS or ANALYSTS ANO SAMPLING The methods of analysis and sampling re ferred to hereunder are international referee methods, 7 1 Determination of relative density-- According to the FAO/WHO Codex Allmen* tarius Method (FAO/WHO Methods of Anal ysis for Edible'Fats and Oils. CAC/RM 91969. "Determination of Relative Density at t/20' C"). Results are expressed as relathe density at 20" C. water at 20# C 7 2 Determination of refractive index.-- According to IUPAC (1964) method (IUFAC Standard Methods for the Analysis of Oils. Fats and Soaps, 5th Edition, 1966. IIB 2 "Re fractive Index"). Results are given as the refractive index relative to the sodium D-line at 40* C. (nD40* C.). 7.3 Determination of saponification value (Ti),--According to the IUPAC (19641 method (IUPAC Standard Methods for th*? Analysis of Oils. Fats and Soaps, 5th Edition. 1966, n.D.2 "Saponification Value (I,*)"). Remits are expressed as the number of mg KOH g. oil. 7 4 Determination of iodi7te value (Ir) -- According to the (Wijs) IUPAC (1964) method (TUPAC Standard Methods for the Analysis of Oils. Fata and Soaps. 5th Edi tion. 1966, no.7.1, II.D,7.2 and II.D.7 3 "The Wijs Method"). Results are expressed os percent m/m, ab sorbed iodine. 7.5 Determination of unsaponi/iable matter--According to the IUPAC (1964) diethyl ether method (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps. 5th Edition. 1966, IT.D5.1 and IID 5 3). Results are expressed as g unsaponlflable marter/kg. oil. 7 6 Determination of arachidic and higher fitltv act^s conten*, 7,6.1 According to the Modified Renard Test. Official Methods of Analysis of the AOAC (1965), 26 077. Result' Are expressed as g arachidic acid' Vg, cu! or 7C2 According to the FAO WHO Codex AiunentftriMs Method (FAO WHO Methods of Anahits f*r Edible Fats and Oils cAc r?M 1J-T969, "Arachis Oil Te^t" (Ever*:), 7 7 Determination of acid value (IA-- Aiorimg to the IUPAC (1964) method iIUFAC Standard Methods for the Analysis of Oils, Fa's and Soaps, 5th Edition, 10GG, II D i 2 A.'id Value) (IA). Pesr.'ti ;.re expressed as the number of ivg KOH reouired to neutralize 1 g. oil. 7 ft Determination of peroxide value (Ip)--According to the IUPAC (1964i method (IUPAC Standard Methods for the Ainilvsj3 of Oils, Fats and Soaps, 5th Edition., 1266. IID.13 "Peroxide Value**). Results are expressed as mmiequlvalcnts active oxygen. kg. oil. 7 9 Di fcr?n:nafion of matter volatile at 10: C.--According to the IUPAC (1964) method (IUPAC Standard Methods for the Analyses of Oils, Fats and Soaps. 5th Edition. l%fi, JI.C.l l "Moisture and Volatile Matter"). Results are expressed as percent m m. 7 10 Determination of insoluble impuri ties--Acrcrding to the TUPAC (1964) method UUPAC Standard Methods for the Analvsis of Oils. Fats and Soaps, 5th Edition, 1966, II C.2 "impurities"). Results are expressed as percent m/m. 7,11 Determination of soap content--Ac cording to the FAO'WHO Codex Alimentarius Method (FAO WHO Methods of Analysis for Edible Fats and Oils, CAC RM 13-1969, "Determination of Soap Content"), Results are expressed as percent m. m, sodium oieate. 712 Determination of Iron.1 According to the FAO WHO codex Alimentarlus Method (FAO WHO Methods of Analysis for Edible Fats and Oils. CAC RM 14-1969, "De termination of Iron Content"). Results are expressed as mg. iron/kg. 7,13 Determination of copper.2--Accord ing to the AOAC (1965) method (Official Methods of Analysis of the AOAC, "Inter national Union of Pure and Applied Chemis try Carbamate Method." 24.023-24.028). Results are expressed as mg. copper ke 7 14 Determination of lead.* According to the AOAC (1965) method, after compiefe digestion by the colorimetric dithlzone de termination procedure (Official Methods oi Analysis of the AOAC, 1965, 24.053 (and 24.008, 24 009. 24 043J. 24 046, 24,047 and 24 018M. Results are expressed as mg. lead kg. 7 15 Deferminafion of arsenic. According to the colorimetric silver diethyldithior'arbamafe method of the AOAC (Official Methods of Analysis of the AOAC, 1965, 24 011-24 014, 24 016-24.017, 24.006-24 008) Results are expressed as mg. arsenic 'g Selected Bibliography American Oil Chemists Society (A.O.C.S ), Official and tentative methods of the American Oil Chemists Society, 2d ed , Chicago, 111, 1957 including additions an i revisions 1947 Editor of Analytical Method. 1943-1950' V C. Mehlenbacher; 1S50-1D53 T, H. Hopper: 1958: E, M. Satlee. British Standards Institution, British Standard 684-1958. Methods of Analysis o' 0*;s and Fats, British Standard House. 2 Park St. London, W 1 Y. 4AA. Indian Standards Institution. Ma^p'* Bhavan, 9 Bahadur Shah Eafar Marg N> , Delhi 1. International Organization for Standardination (ISO) General Secretariat, 1. rue /e Vareinbe, 1211 Geneva 20. Official Methods of Analvsis of the Asso ciation of Official Agricultural Chemists < 10'h ed. 1965). AOAC,, P.O.B. 640 Benjamin Franklin Station, Washington, D.C. Standard Methods of the Otis and Fats Section of the I.U.PAC, 5th Edition in corporating First Supplement up-to-date 1963. Bufterv/orths. London, 1966. Supplement 1966 to the above. Mtyht be replaced by Atomic Absorption Spectrophotometry in the future. jTo, 194--Pt. IT FI0C2AI IfOfSTER, VOL 37, NO. 194--THURSDAY, OCTOBtt 5. 1972 00002987 ASI 21126 NOTICES Recommended Internationsl Standard tor 2.3.4 Peroxide value, not more than to edible Cottonseed On, mlllieqnivalents peroxide oxygen, kg. oil. 6 4 Xante and addn'ss. The name and ad dress of the manufacturer, packer, dis 1. description Cottonseed oil Is derived from the seeds of various cultivated species of Goaayptum. 1, ESSENTIAL COMPOSITION AND OUALITT FACTORS a.l Identity characteristics. 21 1 Relative density (20'C/Wnter at 20"C). 0,918-0.928. 2.1.2 Refractive Index (nD40*C), 1.4581 466. 2.1.3 Saponification value (mg. KOH/g, oil). 189-198. 2.1.4 Iodine value (Wijs), 99-119, 2.1.5 Unsaponlflable matter, not more than 15 %./*82 2 Halphen test? positive. 2.3 Quality characteristics. 2.3.1 Colour. Characteristic of the desig nated product. 2.3.2 Odour and taste. Characteristic of the designated product and free from for eign and rancid odour and taste. 2.3.3 Acid value, not more than 0.6 mg. KOH/g. oil. 3. FOOD ADDITIVES 3.1 Colours. The following colours sre permitted for the purpose of restoring natu ral colour lost In processing or for the pur pose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value: 3.1.1 3.1.2 3.1.3 3.1.4 3.1.5 3 1.6 Maximum level of use Beta-carotene_________ Not limited. Annatto1______________ Do. Curcumln1 _________ Do. Canthaxanthme_______ Do Beta-spo-8'-carotenal_ Do. Methyl and ethylesters Do. of Beta - apo - 8'-caro- tenolc acid. 3.2 Flavours, Natural flavours and their identical synthetic equivalents, except those which are known to represent a toxic hazard, and other synthetic flavours approved by the Codex Allmentarius Commission are permit ted for the purpose of restoring natural tributor, Importer, exporter or vendor of the product shall be declared. 6.5 Country of origin. 8.5.1 The country of origin of the prod uct shall be declared If Its omission would mislead or deceive the Consumer. 6.5.2 When the product undergoes proc essing In a second country which changes Its nature, the country In which the processing Is performed shall be considered to be the country ol origin for the purpoees of labeling. 7. METHODS OF ANALYSIS AND SAMPLING Tlie methods of analysis and sampling re ferred to hereunder are international referee methods. 7 1 Determination of relative density. Ac cording to the FAO/WHO Codex Allmen tarius Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 9-1969, "Determination of Relative Density at t/20* C"). Results are expressed as relative density at 20* c/ water at 20* c. 7.2 Determination of refractive index. According to the IUFAC (1964) method Kapok oil and some other oils give a positive test and fats from animals fed on cottonseed meal may also give a positive test. Different lots of cottonseed oil may react with different Intensities. Hydrogenation and heating of cottonseed oil reduce the Intensity flavour loet in processing or for the purpose of standardizing flavour, as long as the added flavour does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.1 of the reaction and may destroy It entirely.* * * 4 * '6Temporarily endorsed. (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps. 5th Edition, 1966. II.B.2 "Refractive Index"). Results are given as the refractive Index relative to the sodium D-llne at 40* C (nn 40* C). 7 3 Determination of Saponification value (I,). According to the IUPAC (1964) method 3.3 Antioxidants. Maximum level of use (IUFAC Standard Methods for the Analysis of Oils, Fats and Soaps, 6th Edition, 1966. 331 9.3 2 3 3.3 3.3,4 3,3,5 336 Propyl, octyl, and dodecyl gallates. Butylated hydroxyanlsole (BHA), butylnted hydroxytoluene (BHT). Any combination of gallates with BHA or BHT. or both. Ascorbyl palmltate______ _____ ...___ ..._____ _______ Ascorbyl stearate__________________ Natural and synthetic tocopherols. 100 mg./kg, individually or In - combination. 200 mg./kg. Individually or in combination. 200 mg./kg. but gallates not to exceed loo mg./kg. 200 mg./kg. individually or In combination. Do. Not limited. II.D.2 '`Saponification Value (IB)"). Results are expressed as the number of mg. KOH/g. oil. 7.4 Determination of iodine value (1,1 According to the (WIJs) IUPAC (1964) method (IUPAC Standard Methods for the Analysts of Oils, Fats and Soaps. 5th Edition. 1966. II.D.7.1, II.D.7,2 and II.D.7.3 "The Wijs Method"). Results are expressed as % m/m absorbed Iodine. 3.3.7 3.4 - 3 4.1 3.4.2 3.4.3 Dllauryl thlodlpropionate-------------Antioxidant synergists. Citric acid ..._.......___ _______ Sodium citrate_____________________ Isopropyl citrate mixture......... ........ 3.4.4 Monoglycerlde citrate 3.4 5 Phosphoric acid1-------------------------------------------------------3 5 Antl-foaming agent. Dimethyl polyslloxane (ayn. Dimethyl silicone) singly or In combination with silicon dioxide.1 3,6 Crystallization Inhibitor. Oxystearln 1------------------- .. 200 mg./kg. Not limited. Do. 100 mg./kg. individually or In combination. Do. Do. 10 mg., kg. 1250 mg./kg. 7.5 Determination of uneaponijlable mat ter. According to the IUFAC (1964) diethyl ether method (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps. 5th Edi tion. 1966. n.D.5.1 and H.D.5.3), Results are expressed as g. unsaponlflable matter/kg. oil. 7.6 Halphen test. According to the AOCS method (Official and Tentative Methoda of the American OH Chemists' Society, AOCS Official Method Cb 1-25). Result Is expressed a poeltive or nega tive.* 1 Temporarily endorsed. 7.7 Determination of acid value (la). Ac cording to the IUPAC (1964) method 4, contaminant* Maximum level 4.1 Matter volatile at 105"C 0.2% m/m. 4 2 Insoluble Impurities.., 0.05% m/m. 4.3 Soap Content__________ 0.005% m/m. 4.4 Iron (Pe) 1.5 mg./kg. 4 5 Copper (Cu)__________ 0.1 mg./kg. 4 8 Lead (Pb)....................... 0.1 mg./kg. 4 7 Arsenic (As) 0.1 mg./kg- s. hygiene It is recommended that the product cov ered by the provisions of this standard be prepared In accordance with the appropriate sections Of the General Principles of Food Hygiene recommended by the Codex Allmentarius Commission (Ref. No. CAC/RCP 1-1969). 6. LABELING In addition to sections 1. 2, 4 and 6 of the General Standard for the Labeling of Pre 6.1 The name of the food. 6.1.1 All products designated as cotton seed oil must conform to this standard. 6.1.2 Where cottonseed oil has been sub ject to any process of esterification or to processing which alters the fatty acid com position or Its consistency the name cotton seed oil shall not be used unless qualified to indicate the nature of the process. 6.2 List of Ingredients. 6.2.1 A complete list of Ingredients shall be declared on the label in descending order of proportion. 6.2.2 A specific name shall be used for in gredients in the list of Ingredients except that class titles may be used In accordance with sub-section 3.2(c) (ll) of the General Standard for the Labeling of Pre-packaged Foods. 6.3 Set contents. The net contents shall be declared In accordance with subsection (IUPAC Standard Methoda for the Analysis of Oils, Fats and Soaps, 5th Edition. 1966. II.D.1.2 "Acid Value (IA)"). Results are expressed as the number of mg. KOH required to neutralize 1 g. oil. 7.8 Determination of peroxide value (If) . According to the IUPAC (1984) method (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps. 6th Edition. 1966. II.D.13 "Peroxide Value"). Results are expressed as mllllequlvalents active oxygen/kg oil. 7 9 Determination of matter volatile at 105* C. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps. 5th Edition, 1966. II.C.1.1 "Moisture and Volatile Mat ter"). Results are expressed as % m/m. 7 10 Determination of insoluble impuri ties. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysts packaged Foods (Ref. CAC/RS 1-1960) the 3.3(a) of the General Standard for the Label following specific provisions apply: ing of Pre-packaged Foods. See 2.2 Note' FEDERAl REGISTER, VOL 37. NO. 194--THURSDAY. OCTOBER 5. 1972 ASI 00002988 NOTICES 21127 of Oils. Fats and Soaps, 5th Edition, 1966, II.C.2 "Impurities"). Results are expressed as % m/m. 7.11 Determination of soap content. Ac cording to the FAO WHO Codex Alimentarlus Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC RM 13-1969, "De termination of Soap Content"). Results are expressed as mm sodium ovate 7.12 Determination of iron** 6According to the FAO/WHO Codex Alimentarms Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC FM 14-1960, "Deerminatton of Iron Content"). Results are expressed as mg. iron/kg. 7.13 Determination of copper* Accord ing to the AOAC (1965) method (Official Methods Of Analysis Of the AOAC, "Interna tional Union of Pure and Applied Chemistry Carbamate Method." 24 023-24.028). Results are expressed as mg copper kg. 7.14 Determination of lead* According to the AOAC (1965) method, after complete digestion, by the colorimetric dlthlzone de termination procedure (Official Methods of Annh'sis of the AOAC, 1965, 24-053 (and 24,008. 24.009, 24 043J, 24,046. 24.047 and 7\ 018)). Results are expressed as mg lead kg. 7.15 Determination of arsenic. According to the colorimetric silver diethyldithiocarbamate method of the AOAC (Official Methods of Analysis of the AOAC. 1965, 24.011-24 014, 24,016-24,017, 24.006-24.008), Results are expressed as mg arsenic kg. Selected Bibliography American Oil Chemists Society (A.O.C.S.), Official and tentative methods of the Amer ican Oil Chemists Society, second ed., Chi cago, 111. 1957 Including additions and revisions 1947. Editor of Analytical Methods 1943-50: V. C. Mehlenbacher; 1950-58: T. H. Hopper: 1953: E. M. Sallee. British Standards Institution, British Stand ard 684:1958. Methods of Analysis of Oils and Fata, British Standard House, 2, Park Street, London, W.1.Y.4AA. Indian Standards Institution. Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 1. International Organization for Standardiza tion (ISO), General Secretariat, 1, rue de VarembO, 1211 Geneva 20. Official Methods of Analysis of the Association of Official Agricultural Chemists (10th ed. 1965). A.O.A.C., P.O.B. 540 Benjamin Frank lin Station. Washington 4, D.C. Standard Methods of the Oils and Fats Sec tion of the I.U.P.A.C., Fifth Edition, In corporating First Supplement up-to-date to 1965, Butterworths, London, 1966, Supplement 1966 to the above. RECOMMENDED INTERNATIONAL STANDARD POR Edible Suntlowerseed Oil 1. DESCRIPTION Sunflowerseed Oil (synonym: Sunflower OH) Is derived from Sunflower seeds (the seeds of Heiianthus annuls). 2. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2.1 Identity characteristics. 2.1.1 Relative density (20* C, water at 20* C.), 0 918-0,923, * Might be replaced by Atomic Absorp tion Spectrophotometry In the future. 2,1 2 Refractive Index (nn 40* C ), 1.4671.469 2.1.3 Saponification value (mg. KOH/g. oil). 188-194. 21.4 Iodine value (WIJs). 110-143. 2.15 Unsaponifiable matter, not more than is g./kg. 2 2 Quality characteristics. 22 1 Colour. Characteristic of the desig nated product. 2.2.2 Odour and taste. Characteristic of the designated product and free from foreign and rancid odour and taste. 2.2 3 Acid value, virgin oil. not more than 4 mg KOH g./oll; nonvirgin oil, not more than 0.6 mg. KOH g./oll. 2.2.4 Peroxide value, not more than 10 milliequivalents peroxide oxygen/kg. oil. 3 FOOD ADDITIVES 3,1 Colors. The following colors are per mitted for the purpose of restoring natural color lost In processing or for the purpose of standardizing color, as long as the added color does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value: Maximum level of use 3.1 1 Beta-carotene...................... Not limited 3.12AnnattO ___,___ _____ Do. 3.1.3 Curcumln1 ______________ Do. 3.1 4 Canthaxanthlne___________ Do. 3 1.6 Beta-apo-8'-cnrotenal____ Do. 3.1 6 Methyl and ethyl esters of Do. Beta-apo-8'-carotenoic acid. 3.2 Flavors. Natural flavors and their identical synthetic equivalents, except those which are known to represent a toxic hazard, and other synthetic flavors approved by the Codex Alimentarlus Commission are per mitted for the purpose of restoring natural flavor lost in processing or for the purpose of standardizing flavor, as long as the added flavor does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.' 3 3 Antioxidants. Maximum level 3 3 1 Propyl, octyl, and of use dodecyl gallates______ 100 mg /kg. indi vidually or In combination. ' Temporarily endorsed. Maximum level of use 3 3.2 Butylated hydroxytoluene (BHT), butylated hydroxy- 200 mg./kg. Individually or In anisole (BHA). combination. 3.3 3 Any combination of gallates with BHA or BHT, or 200 mg./kg., but gallates not both. to exceed 100 mg /kg. 3 3.4 Ascorbyl palmltate____________________.. 200 mg./kg. individually or in combination. 3.3.3 Ascorbyl stearate............. ........*-.....____ _ Do. 3 3 6 Natural dnd synthetic tocopherol* Not limited. 3.3.7 Dilauryl thiodlproplonate_______________________ ,,___ _ 200 mg./kg. 3.4 Antioxidant synergists. 3 4 1--^Citric acid,________ ______________________ _.... Not limited. 3.4,2 Sodium citrate-________________________________... Do. 3.4 3 Isopropyl citrate mixture....... .......................................... 100 mg./kg. individually or in combination. 3.4.4 Monoglyceride citrate___________________ _____________ Do. 3.4 5 Phosphoric acid1_____ ______________ ____ -______ Do. 3 5 Anti-foamlng agent--Dimethyl polyslloxane (syn. 10 mg./kg. Dimethyl silicone) singly or in combination with silloon dioxide.1 3.6 Crystallization Inhibitor--Oxystearin 1---------- ------------ 1250 mg./kg. 4. CONTAMINANTS Maximum level percent m./m. 4.1 Matter volatile at 105* C....................... -............................ 0.2 4 2 Insoluble Impurities--_...___________________ ____ .05 4.3 Boap content.,--------- ------------------------------------ --------- .005 1 Temporarily endorsed. 4.4 Tron(Fe): Maximum level mg./kg. Virgin oil________ ____ _--5 Nouvlrgln oil_________________ -- 1.8 4.5 Copper i Cu): Virgin oil--,4 Nonvirgln oil...........-- .1 4 6 Lead (Fb)-----,----------------------- .1 4.7 Arsenic (As)--_______________* .1 5. HYGIENE It is recommended that the product cov ered by the provisions of this standard be prepared in accordance with the appropriate sections of the General Principles of Food Hygiene recommended by the Codex Alimentarlus Commission (ref. No. CAC, RCP 1~1969>. S, LABELING In addition to sections 1. 2, 4, and 6 of `he General Standard for the Labeling of Pre packaged Foods (ref. CAC RS 1-I969i the following specific provisions apply; 6.1 The name of the food. 6.1.1 All products designated as sunflower- seed oil or sunflower oil must conform to ti^ standard. 6.1.2 Where sunflowerseed oil has b eu subject to any process of esterification or . processing which alters its fatty acid corny sition or its consistency the name sunflower seed oil or any synonym shall not be use/, unless qualified to indicate the nature of rhj process. . 6 2 List of ingredients. 6 2.1 A complete list of ingredients shah : " declared on the label in descending order ' proportion, 6.2.2 A specific name shall be used for in gredients in the list of ingredients except tha class titles may be used In accordance with subsection 3.2(c) ill) of the General Standard for the Labeling of Prepackaged Foods. 6,3 .Vet content*. The net contents shall be declared in accordance with subsection 3 3<a) of the General Standard for the Label ing of Pre-packaged Foods. FEDERAL REGISTER, VOL 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002989 T 21128 NOTICES G 4 Vam and address. The name and ad* dress of the manufacturer, packer, distribu tor. Importer, exporter or vendor of the product shall be declared. 6.5 Country of origin. 6.5.1 The country of origin of the product shall be declared If Its omission would mis lead or deceive the consumer. 6.5.2 When the product undergoes proc essing in a second country which changes Its nature, the country In which the processing Is performed shall be considered to be the country of origin for the purposes of labeling. 1. METHODS or ANALYSIS AND 3AMFLIN0 The methods of analysis and sampling referred to hereunder are international referee methods. 7.1 Determination of relative density. According to the FAO/WHO Codex Allmentarlus Method < FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 9-1969, "Determination of Relative Density at t/20* C"). Results are expressed aa relative density at 20* C./water at 20* C. 7.2 Determination of refractive index. According to ItJFAC (1984) method (IUFAC Standard Methods for the Analysis of Oils, Fats and Soaps, 5th Edition, 1966, I7.B.2 "Refractive Index"). Results are given as the refractive Index relative to the sodium D-lLne at 40D C. (nn40* C.). 7.3 Determination of saponification value (Is). According to the IUPAC (1904) method (IUPAC Standard Methoda for the Analysis of Oils. Fats and Soaps. 5th Edition, 1966, ITD2 "Saponification Value "Is)). Results are expressed as the number of mg. KOH'g. oil. 7.4 Determination of iodine value (Ii), According to the (WIJs) IUPAC (1964) method (IUPAC Standard Methoda for the Analysis of oils. Pats, and Soaps, 5th Edition, 1966, II.D.7.1. IID.7,2 and II.D.7.3 "The WIJs Method"). Results are expressed aa % m./m, absorbed iodine. 7.5 Determination of unsaponiflable mat ter. According to the IUPAC (1964) diethyl ether method (IUPAC Standard Methods for the Analysis of Oils, Fats, and Soaps, 5th Edi tion, 1966, m3.8.1 and II.D5.3.). Results are expressed as g. unsaponiflable matter/kg. oil. 7.6 Determination of acid value (t). According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils, Fats, and Soapa, 5th Edition, 1966, II.D.2 "Add Value*' (Ii)). Results are expressed as the number of mg. KOH required to neutralize l g. oil. 7.7 Determination of peroxide value (li ). According to the IUPAC (1964) method (IUPAC Standard Methoda for the Analysis of Oils. Pats, and Soapa. 6th Edition, 1966. II D.13 "Peroxide Value"). Results are expressed aa mllliequlvalents active oxygen/kg, oil. 7 8 Determination of matter volatile at 105' C. According to the IUPAC (1964) method (IUPAC Standard Methoda for the Analysts of Oils, Fata, and Soapa, 5th Edl- tiou. 1966. IIC 1 1 "Moisture and Volatile Matter"). Results are expressed as % m./m. 7.9 Determination of insoluble impurities. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fats, and Soaps, 5th Edition, 1966, II. C.2 "Impurities"). Results are expressed as % m./m. 7 10 Determination of soap content. Ac cording to the FAO/WHO Codex Allmentarlus Method (FAO/WHO Methoda of Analy sis for Edible Pats and Oils, CAC/RM 13-1969. "Determination of Soap Content"). Results are expressed as % m./ra. sodium oleate. 7.11 Determination of iron.' According to the FAO/WHO Codex Allmentarius Method (FAO WHO Methods of Analysis for Edible Fats and Oils. CAC/RM 14-1989, "Determina tion of Iron Content'*). Results are expressed as mg. Iron/kg. 7.12 Determination of copper.' According to the AOAC (1965) method (Official Meth ods of Analysis of the AOAC, "International Union of pure and Applied Chemistry Carba mate Method," 24.023-24.028). Results are expressed as mg. copper/kg, 7.13 Determination of lead.* According to the AOAC (1965) method, after oomplete digestion, by the colorimetric dlthlzone de termination procedure (Official Methods of Analysts of the AOAC, 1965, 24.053 (and 24.008, 24.009, 34.043}, 24.046, 24.047, and 24.0481 ). Results are expressed aa mg. lead/kg. 7-14 Determination of arsenic. According to the colorimetric silver dlethyldtthlocarbamate method of the AOAC (Official Methods of Analysis of the AOAC. 1965, 24.011-24.014, 34.016-24.017. 24.006-24.008). Results are expressed as mg. arsenic/kg. Selected Biblioorafht American OH Chemists Society. (A.O.C.S.) Official and tentative methods of the Amer ican Oil Chemists Society, 2d ed. Chicago, 111. 1957 Including additions and revisions 1947. Editor of Analytical Methoda 19431950: V. C. Mehlenbachen 1950-1958: T. H. Hopper; 1958: E. M. Sallee. British Standards Institution. British Stand ard 684:1958. Methods of Analysts of Oils and Pats, British Standard House, 2 Park Street, London, W.l. Y. 4AA- Indian Standards Institution. Mankk Bhavan, 9 Bahadur Shah Zafa Marg, New Delhi 1. International Organization lor Standardiza tion (ISO) General Secretariat, l, rue de Varembd, 1211 Geneva 20. official Methoda of Analysis of the Associa tion of Official Agricultural Chemists (10th ed. 1988). A-OJl.G., P.O.B. 840 Benjamin Franklin Station, Washington 4, D.C. Standard Methods of the Oils and Fata Sec tion of the I.U.P.A.G.. 5th Edition, Incor porating First Supplement up-to-date to 1965, Butterworths, London, 1966. Supplement 1966 to the above. Might be replaced by Atomic Abeorptlon Spectrophotometry In the future. Recommended Intexnational Standard for Edible Rafeseed Oil l. descrution Rapeseed Oil (synonyms: Turnip Rape Oil; Colza Oil; Ravtson OH; Sarson OU and Torla OH) Is derived from the seeds of Brasslca campestrls L,, Brasslca napus L. Brasslca toumefortli Gouan). a. essential composition and OtJALITT FACTORS 2 1 Identity characteristics 2.1.1 Relative density (20*C/water at 20*0,0.910-0.920. 2.1.2 Refractive indez (nn40*C), 1.4651.469. 2.1.3 Saponification value (mg KOH/g oil), 168-181. 2.1.4 Iodine value (WIJa), 94-130. 2.1.5 Crlsmer value, 80-85. 2.1.8 Unsapoulfiable matter, not more than 20 g/kg, 2.2 Quality characteristics 2.2.1 Colour, Characteristic of the desig nated product. 2 2.2 Odour and taste. Characteristic of the designated product, and free from for eign and rancid odour and taste. 2.2.3 Acid Value--virgin OU, not more than' 4 mg KOH/g oil; Non-virgin OU, not more than 0.8 mg KOH/g oU. 2.2.4 Peroxide Value, not more than 10 mllliequlvalents peroxide oxygen/kg oH. s. food ADorrrvEs 3.1 Colours. The following oolours sre per mitted for the purpose of restoring natural colour lost In processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or Inferiority or by making the product appear to be of greater than actual value. 3.1.1 Beta-carotene_________ 3.1.2 Annatto' ______________ Maximum level of use Not limited. Do. 3.1.3 Curcumin1 ____________ Do. 3.1.4 Canthaxanthlne_ Do. 3.1 5 Beta-apo-S'-carotenal.. Do. 3.1.6 Methyl and ethylesters of Beta-apo-8 '-carotenolc acid. Do. 3.2 Flavours. Natural flavours and their Identical synethlc equivalents, except those which are known to represent a toxic haz ard, and other synthetic flavours approved by the Codex Allmentarius Commission are permitted for the purpoee of restoring natu ral flavour lost in processing or for the pur pose of standardizing flavour, as long as the added flavour does not deceive or mislead the consumer by concealing damage or Inferiority or by making the product appear to be of greater than actual value.1 1 Temporarily endorsed. FEDERAL REGI$Tf, VOi. 37, NO. 1*4--THURSDAY, OCTOBER S, 1972 ASI 00002990 NOTICES 21129 3.3 Antioxidants 3.3.1 Propyl, octyl, and dodecvl galiates------------------------------ 332 3.3.3 3.3.4 Butylated hydroxytoluene (BHT), butylated hydroxyanlsole (BHA). Any combination of galiates with BHA or BHT, or both, Ascorbyl palmltate 200 mg./kg. individually Or In 3 3.S 3.3 8 3 3.7 3.4 3.4.1 342 343 Ascorbyl stearate______________________________________ Natural and synthetictocopherols Not limited. Dilauryl thlodlproplonate 200 mg./kg, Antioxidant synergists Cltrto acid Not limited. Sodium citrate------------------------------------------------------------Isopropyl citrate mixture_________ _______________,. 3 4.4 8.4.8 3.5 3.6 Monoglyceride citrate_________________________________ Phosphoric acid1--------------------------------------------------------Anti-farming agent Dimethyl polyslloxane (eyn. Dimethyl silicon*) singly or In combination with silicon dioxide.1 Crystallization inhibitor Oxystearln1... _, . __________________________________ Maximum level of use 100 mg./kg, Individually or In combination. 300 mg./kg. Individually or In combination. 200 mg./kg. but gallatcs not to exceed 100 mg./kg. combination, Do. Do. 100 mg./kg. individually or In combination. Do. Do. 10 mg./kg. 1250 mg./kg. * Temporarily endorsed, 4. CONTAMINANTS 4.1 Matter volatile at 105 C. 4.2 Insoluble impuri ties. 4.3 Soap content____ 4.4 Iron (Fe): Virgin oU_____ Nonvirgin oU_ 4.5 Copper (Cu); Virgin oil-------Nonvirgin oil.. 4.6 Lead (Pb) 4.7 Arsenic (As) Maximum level 0.2 percent m./m. 0.5 percent m./m. 0.005 percent m./m. 5 mg./kg. l.G mg./kg. 0.4 mg./kg. 0.1 mg./kg. 0,1 mg./kg. 0.1 mg./kg. S. HYGIENE It is recommended that the product cov ered by the provisions of this standard be prepared In accordance with the appropriate sections of the General Principles of Food Hygiene recommended by the Codex Alimentarlua Commission (Ref. No. CAC/RCP 1-1969). S. LABELING In addition to sections 1, 2, 4 and 6 of the General Standard for the Labeling of Pre packaged Foods (Ref. CAC/RS 1-1969) the following specific provisions apply: 6.1 The name of the food. 6.1.1 All products designated as rapeseed oil, turnip rape oil, colza oil. raylson oil, sarson oil or toria oil must conform to this standard. 6.12 Oil produced from the seeds of Eruca satlva Mill and conforming to the standard may be designated Jamba rape oil. 6.1.3 Where rapeseed oil has been subject to any process of esterification or to process ing which alters its fatty acid composition or its consistency the name rapeseed oil or any synonym shall not be used unless quali fied to Indicate the nature of the process. 6.2List of ingredients. 6 2 1 A complete list of Ingredients shall be declared on the label In descending order of proportion. 6 2 2 A specific name shall be used for in gredients in the list of ingredients except that class titles may be used In accordance with subsection 3.2(c) (ii) of the General Stand ard ror the Labeling of Prepackaged Poods. S 3 Net contents. The net contents shall be declared In accordance with subsection 3.3(a) of the General Standard for the Label ing of Prepackaged Foods. 6.4 Name and address. The name and ad dress of the manufacturer, packer, distribu tor, importer, exporter or vendor of the product shall be declared. 6.5 Country of origin. 6.8.1 The country of origin at the product shall be declared if its omission would mis lead or deceive the consumer. 6.5.2 When the product undergoes proc essing in a second country which changes its nature, the country In which the processing is performed shall be considered to be the country of Origin for the purposes of labeling. 7. METHODS OF ANALYSIS AND SAMPLING The methods of analysis and sampling referred to hereunder are International referee methods. 7.1 Determination of relative density. Ac cording to the FAO/WHO Codex Allmentarius Method (FAO/WHO Methods of Analy sis for Edible Fats and Oils, CAC/RM 91969. "Determination of Relative Density at t 20* C."). Results are expressly as relative density at 20* C./water at 20* C. 7 2 Determination of refractive index. According to the IUFAO (1964) method (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps, Gth Edition, 1966. II.B.2 Befractive Index). Results are given as the refractive Index relative to the sodium D-llne at 40* C. (nD40* C.) 7.3 Determination of Saponification value <I8). According to the IUPAC (1964) method (IUPAC) Standard Methods for the Analysis of Oils, Fats and Soaps, Gth Edition, 1966, II.D2 "Saponification Value (l3)"). Results are expressed as the number of mg. KOH/g oil. 7.4 Determination of iodine value (It). Ac cording to the (Wijs) IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps. 5th Edition, 1966. II.D.7 1. II.D.7.2 and II.D.7.3 "The WlJs Method"). Results are expressed as percent m m absorbed Iodine. 7.5 Determination of Crismer value (Ic). According to the AOCS method (Official and Tentative Methods of the American Oil Chemists' Society: AOCS Official Method Cb 4-35, Crismer Test, Fryer and Weston Modi fication, and Ca 6a-40, Free Fatty acids, cal culating the acidity as oleic acid). Results are exuressed by a conventional value (I,.) as described In the method. 7.6 Determination of un^aponiflable mat ter. According to the IUPAC (1964) diethyl ether method (IUPAC) Standard Methods for the Analj sis of Oils, Fats and Soaps, 5th Edition. 1966. II.D 5.1 and II.D.5.3). Results are expressed as g unsaponiflable matter kg oil. 7.7 Determination of acid value (IAI. Ac cording to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps, 5th Edition, 1966. II.D. I 2 "Acid Value (IA)"). Results are expressed as the number of mg EOH required to neutralize 1 g oil. 7.8 Determination of peroxide value (Ip). According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps. 5th Edition. 1986, IID.13 "Peroxide Value"). Results are expressed as mllllequlvalents active oxygen/kg oil. 7 9 Determination of matter volatile at 165`C. According to the IUPAC (1964) method I IUPAC Standard Methods for the Analysis of Oils, Pats and Soaps. Gth Edition, 1966, ii.C.i.i "Moisture and volatile Matter"!. Results are expressed as percent m./m. 7.10 Determination of insoluble impuri ties. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps, Gth Edition, 1966, II.C.2 "Impurities"), Results are expressed as percent m./m. 7.11 Determination of soap content. Ac cording to the FAO/WHO Codex Allmentarlus Method (FAO/WHO Methods of Analysis for Edible Fats and Oils. CAC/RM 13-1969, "Determination of Soap Content"), Results are expressed as percent m./m. sodium oleate. 7.12 Determination of iron.1 According to the FAO/WHO Codex Alimentariu* Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 14-1969 "Determination of Iron Content"). Results are expressed as mg. iron/kg. 7.13 Determination of copper.' Accord ing to the AOAC (1965) method (Official Methods of Analysis of the AOAC, "Inter national Union of Pure and Applied Chemis try Carbamate Method," 24.023-24.028). Results are expressed as mg. copper kg 7.14 Determination of lead.' According to the AOAC (1965) method, after complete digestion, by the colorimetric dlthlzone determination procedure (Official Methods of Analysis of the AOAC. 1965, 24.053 (and 24.008, 24.009, 24.043J, 24.046, 24.047. and 24,048)). Results are expressed as mg. lead/kg. 7.15 Determination of arsenic. According to the colorimetric silver diethyldlthlocarbamate method of the AOAC (Official Methods of Analysis of the AOAC, 1965, 24.011-24 014, 24.016-24,017, 24.006-24.008). Results are expressed as mg. arsenlc/kg. Selected Eisliocixpht American Oil Chemists Society (A.O.C.S) Official and tentative methods of the American Oil Chemists Society, second ed., Chicago, 111. 1957 including additions and re'dsions 1947, Editor of Analytical Methods 1943-50: V. C. Mehlenbacher; 1950- 58 T. H. Hopper; 1958: E. M. Sallee. British Standards Institution. British Stand ard 684:1958. Methods of Analysis of Oils and Fats. British Standard House, 2 Park St.. London, W.1.Y.4AA. Indian Standards Institution. Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 1. International Organization for Standardiza tion (ISO), General Secretariat, 1, rue de Varembe, 1211 Ceneva 20. 3 Might be replaced by Atomic Absorption Spec'r. photometry in the future. FEDERAL REGISTER. VOL 37, NO. 194--THURS0AY, OCTOBER 5, 1072 AS I 00002* >`31- 21 no NOTICES Official Methods of Analysis of the Associa tion of Official Agricultural Chemists (10th ed. 1965). A.O.A.C., P.Q.B. MO, Benjamin Franklin Station. Washington 4, D C. Standard Methods of the Oils and Fats Sec tion of the I.U.P.A.C., Fifth Edition, in corporating First Supplement up-to-date to 1965. Butterworths, London. 1966. Supplement 1966 to the above. RECOMMENDED INTERNATIONAL STANDARD FO* Edible Maize Oil l, DESCRIPTION Maize oil (synonym: corn oil) is derived from maize germ (the embryos of Zea mays), 2 ESSENTIAL COMPOSITION AND OCALTTY FACTORS 2.1 Identity characteristics. 2.1 l Relative density (20* C./water at 20' C.l, 0.917-0.925. 2.1.2 Refractive Index (nD40* C ). 1.4651.466. 2.1.3 Saponification value (mg. KOH/g. oil), 187-196. 2.1.4 Iodine value (Wljs), 103-128. 21,5 Unsaponlflable matter, not more than 28 g./kg. 2.2 Quality characteristics. 2 2.1 Color, Characteristic of the desig nated product. 2.2.2 Odor and taste, characteristic ol the designated product and free from foreign and rancid odor and taste. 2.2.3 Acid value, virgin oil. not more than 4 mg. KOH/g. ml; nonvlrgin oil. not more than 0.6 mg. KOH/g. oil. 2 2 4 Peroxide value, not more than 10 mllliequlvalents peroxide oxygen/kg. oil. 3. POOD ADDITIVES 3.1 Colors. The following colors are per mitted for the purpose of restoring natural color lost in processing or for the purpose of standardizing color, as long as the added color does not deceive or mislead the con sumer by concealing damage or Inferiority or by making the product appear to be of greater than actual value: Maximum level of use 3.1.1 Beta-carotene_______ _____ Not limited. 3.1.2 Annatto1_________ ______ 3.1 3 Curcumln 1_____________ 3.1.4 (.'anthaxanthlne--------- ----- Do. Do, Do. 3.1 5 Beta-apo-8'-carotenal-----3.1,8 Methyl and ethyl eater Do. Do. of Beta-apo-8'-carotenlc acid. 3.2 Flavors. Natural flavors and their iden tical synthetic equivalents, except those which are known to represent a toxic hazard, and other synthetic flavors approved by the Codex Alimentarlus Commission are permitted for the purpose of restoring nat ural flavor loot in processing or for ths purpoos of standardizing flavor, as long as the added flavor does not deceive or mislead the consumer by concealing damage or Inferior ity or by making the product appear to be of greater than actual value.1 3 3. Antioxidants. 3.3.1 Propyl, octyl, and dodecyl gallatee. Maximum level of use 100 mg./kg. liidlvldually or In combination. 1 Temporarily endorsed. 332 333 334 3.3.5 3.3.6 3.3.7 34 3 4.1 342 3 4,3 3.4.4 343 3.5 3(i Maximum Level of use Butylsted hydroxytoluene (BHT). butyl*ted hydroxy- 200 mg./leg. Individually or In snlsole (BHA), combination. Any combination ot gallatee With BHA or BHT, or 200 mg./kg., but gallatee not both. to exceed 100 mg./kg. Ascorbyl palmltate............. .............................................. 200 mg./kg. individually or In Ascorbyl stearate.... ...____________________ combination. Do, Natural and synthetic tocopherole Not limited. Dilfturyl thlodiproplonate 200 mg./kg. Antioxidant synergists. Citric acid Not limited. Sodium citrate Isopropyl citrate mixture-____________________________ Monoglyceride citrate___ ..._________________________ Do. 100 mg./kg. individually or in combination, Do. Phosphoric acid1______________________________________ Do Anti-foamxng agent--Dimethylpolysiloxane (syn 10 mg. kg. Dimethyl silicone) singly or in combination with silicon dioxide.1 Crir :a!lr-n!:nn inhibitor--Oxystearin' 1250 mg./kg. 4. contaminants Maximum level percent m./m. 4.1 Matter volatile at 105" C:____________________________ 0.2 4.2 Insoluble impurities .05 1 Temporarily endorsed. 6.2.2 A specific name shall be used for in gredients in the list of ingredients except that class titles may be used In accordance with subsection 3.2(c) (11) of the General Stand ard fur the Labeling of Prepackaged Foods. 6.3 Net contents. The net contents shall be declared In accordance with subsection 3 3(a) of the General Standard for the Label ing of Prepackaged Foods. 6 4 Name and address. The name and ad dress of the manufacturer, packer, distribu tor. importer,' exporter, or vendor of the product shall be declared. 6.5 Country of origin. 6.5.1 The country of origin ot the product shall be declared If Its omission would mis lead or deceive the consumer. 6.5.2 When the product undergoes proc essing in a second country which changes its nature, the country in which the process ing is performed shall be considered to be the country of origin for the purposes of labeling. 7, METHODS OF ANALYSIS AND SAMPLING The methods of analysis and sampling re ferred to hereunder are international referee methods. 7 1 Determination of relative density. Acccordlng to the FAO/WHO Codes Alimentarius Method (FAO/WHO Methods ot Analysis lor Edible Fats and Oils. CAC/RM 9-1969, "Determination of Relative Density at t/40* C."). Results are expressed as relative density at 20" C , water at 20* C. 4,3 Soap content-----4 4 Iron (Fe): Virgin oil_____ Nonvlrgin oil-- 4.5 Copper (Cu): Virgin oil Nonvlrgin oil.. 4.6 Lead (Pb)........... .. 4.7 Arsenic (As)____ Maximum level 0.005 percent m/m. 5 mg./kg. 1.5 mg./kg. 0.4 mg./kg. o.l mg./kg. 0.1 mg./kg. 0.1 mg./kg. S. HYGIENE It is recommended that the product cov ered by the provisions of this standard be prepared in accordance with the appropriate sections of the General Principles ol Food Hygiene recommended by the Codex Alimen tarlus Commission (Ref. No. CAC/RCP 1-1969). 6. LASEUNO In addition to sections 1, 2, 4, and 6 of the General Standard for the Labeling of Pre packaged Food! (Ref. CAC/R3 1-1969) the following specific provisions apply: 6.1 The Name of the Food. 6 1,1 All products designated as maize oil or corn oil must conform to this standard. 8.2 Where maize oil has been subject to any process of esterification or to processing which alters its fatty acid composition or its consistency the name maize oil or any syn onym shall not be used unless qualified to indicate the nature ot the process. 6 2 List of Ingredients. 6.2.1 A complete list of ingredients shall be declared on the label In descending order of proportion. 7.2 Determination of refractive index. Ac cording to IUPAC (1964) method (DTPAC Standard Methods tor the Analysis of Oils. Fats, and Soaps, 6th Edition, 1966, II.B.2 "Refractive Index"). Results are given as the refractive index relative to the sodium D-llne at 40* c. (m> 40* C ). 7.3 Determination of Saponification value (I. ). According to the IUPAC (1964) method (IUPAC standard Methods for the Analysis of Oils, Fats, and Soaps. 5th Edition, 1966. II.D.2 "Saponification Value (Is)"). Results are expressed at the number of mg. KOH/g. oil. 7.4 Determination of iodine value (Ii), According to the (WIJs) IUPAC method (1964) (IUPAC Standard Methods for the Analysis of Oils. Fats, and Soaps, 5th Edition. 1966, II.D.7.1, II.D.7.2. and n.D.7.3 "The WIJs Method"). Results are expressed as % m./m. absorbed iodine. 7.5 Determination of unsaponiflable mat ter. According to the IUPAC (1964) diethyl ether method (IUPAC Standard Methods for the Analysts of Oils. Fats, and Soaps, 5th Edition. 1966, n.D.5.1. and IID.56). Results are expressed as g. unsaponiflable matter/kg. oil. FEDfRAl KEGIS76*. VOL 37, NO. 194--THURSDAY/ OCTOMR 5, 1972 AS I 00^992 NOTICES 21131 7.9 Determination of acid value (I*). Ac cording to the IUPAC (1964) method IUPAC) Standard Methods for the Analysis ' Otis. Fats, and Soaps, Sth Edition, 1966, D 1 2 "Acid Value (!)"). e suits are expressed as the number of mg. H required to neutralize 1 g. oil, 7 Determination of peroxide value (IF), ord.ng to the IUPAC (1984) method ."FAC Standard Methods for the Analysis i Oils, Fats, and Soaps, Sth Edition, 1966, IT D 13 "Peroxide Value"). Results are expressed as milliequivalents ectr.e oxygen -"kg oil. 7 8 Determination of matter volatile at 105= C. According to the IUPAC (1964) meth od (IUPAC Standard Methods for the Analysis of Oils, Fats and Soaps. 5th Edition. 1966. IIC.1.1 "Moisture and Volatile Matter"). Results are expressed as m./m. 7.9 Determination oj insoluble impurities. According to the IUPAC (1964) method (IUPAC Standard Methods for the Anal-sis of Oils, Fats and Soaps, 5th Edition, 1966, IT C 2 "Impurities"). Results are expressed as *1 m. m. 7 10 Determination of soap content. Ac cording to the FAO/WHO Codex Allmentarnis Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 13-1969, "Determination of Soap Content"). Results are expressed aa ^ m./m. sodium oleate. 7.11 Determination of Iron/ Accord ing to the FAO/WHO Codex Alimentarius Method (FAO/WHO Methods of Analysis for Edible Fats and Oils. CAC/RM 14-1969, "De termination of Iron Content"*). Results are expressed as mg iron 'kg. 7.12 Determination of copper? Accord ing to the AOAC (1965) method (Official Methods of Analysis of the AOAC, "Interna tional Union of Pure and Applied Chemistry Carbamate Method," 24.023-24.028). Results are expressed as mg. copper/kg. 713 Determination of lead* According to the AOAC (1965) method, after complete digestion, by the colorimetric dltbizone de termination procedure (Official Methods cf Analysis of the AOAC, 1968, 24.053 (and 24.008, 24.009, 24.043], 24.046. 24,047. and 21.048)). Results are expressed as mg. lead/kg. 7 14 Determination of arsenic. According to the colorimetric silver dlethyldlthlocarbamate method of the AOAC (Official Methods of Analysis of the AOAC, 1965, 24.011-24.014. 24 016-24.017. 24.006-24.008). Results are expressed as mg. arsenic/kg. Selected Bxblioorapht American Oil Chemists Society (A.O.CS) Official and tentative methods of the Amer ican Oil Chemists Society, 2d ed. Chicago, 111. 1987 including additions and revisions 1947. Editor of Analytical Methods 1943- 1980: V. C. Mehlenbacher: 1980-1958: T. H. Hopper; 1958: E. M. Sallee. British Standards Institution. British Stand ard 684; 1958. Methods of Analyss of Ols and Fats, British Standard House. 2, Park Street. London, W.l. Y. 4AA. Indian Standards Institution. Manak Bhavan, 9 Bahadur Shah Zafar Marg. New Delhi 1. International Organization for Standardiza tion (ISO) General Secretariat, 1, rue de Varembd, 1211 Geneva 20. Official Methods of Analysis of the Association of Official Agricultural Chemists (loth ed. 1965). A.O.A.C., P.O.B. 540 Ben]amin Frank lin Station, Washington 4, D.C. Might be replaced by Atomic Absorption Spectrophotometry In the future. Standard Methods of the Oils and Fats Sec tion of the I.U.P.A.C., 5th Edition, Incor porating First Supplement up-to-date to 1965, Butterworths. London, 1966. Supplement 1966 to the above. Recommended International Standard roR Edible Sesameseed Oil i. description Sesameseed oil (Synonyms: Sesame oil", gingellv oil; beline oil: ben oil; till oil and tilhe oil) is derived from sesame seeds (the seeds of Sesamum lndlcum L.), 2. essential composition and quality FACTORS 2 1 Identity characteristics. 2.1.1 Relative density (20* C., Water at 20' C 0.915-0 923. 2.1 2 Refractive Index (n-D 40* C.), 1.4631.469. 2.1.3 Saponification value (mg. KOH/g. oil), 187-195. 2 1.4 Iodine value (Wijs), 104-120. 2 1.5 Unsapomfiable matter, not more than 0 g. kg. 2 2 Modified Villavecchia Test or Sesame Oil Test (Baudouin), positive. 2.3 Quality characteristics. 2.31 Color. Characteristic of the desig nated product. 2 3 2 Odor and taste. Characteristic of the designated product and free from foreign and rancid odor and taste. 2.3 3 Acid value, virgin oil, not more than 4 mg KOH/g. oil; nonvirgin oil, not more than 0 0 mg. KOH/g. oil. 2 3.4 Peroxide value, not more than 10 milliequivalents peroxide oxygen kg. oil. 3. food additives 3 1 Colors. The following colors are per mitted for the purpose of restoring natural color lost in processing or for the purpose of standardizing color, as long as the added color does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value: Maximum level of use 3.1 1 Beta-carotene___ -______ Not limited 3.1.2 A :ii'.atto '____________________ Do. 3.1.3 Curcuroln1_________________ Do. 3 14 Canthaxa.nthine____________ Do. 3.1 5 Beta-apo-8 -carotenal_______ Do. 3.) .6 Methyl end ethyl esters of Do. beta-apo-8"-carotenolc acid 3 2 Flavors. Natural flavors and their iden tical synthetic equivalent, except those which arc known to represent a toxic hazard, and other synthetic flavors approved by the Co dex Alimentarius Commission are permitted for the purpose of restoring natural flavor lost in processing or for the purpose of standardizing flavor, as long as the added flavor does not deceive or mislead the con sumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.' 1 Temporarily endorsed. 3.3 Antioxidants. 3.3 1 Propyl, octyl, and dodecyl gallates___________________ 332 3.3 3 3 3.4 Butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA). Any combination of gallates with BHA or BHT, or both. Ascorbyl palmltate_________________ 3 3.5 3.3.6 3.3.7 3.4 : 3 4.1 342 3 43 Ascorbyl stearate---------------------------Natural and synthetic tocopherols. Dilauryl thlodlproplonate_________ Antioxidant synergists. Citric acid_________________________ Sodium citrate______ -_____________ Isopropyl citrate mixture_________ 344 345 35 38 Monoglycerlde citrate-________________________ ---------Phosphoric acid1---------------------------------------------------------Antifoaming agent--Dimethyl polyslioxane (syn. Dimethyl silicone) singly or In combination with silicon dioxide.1 Crystallization inhibitor--Oxystearln * Maximum level of use 100 mg,/kg. Individually or In combination. 200 mg. 'kg. Individually or in combination. 200 mg./kg. but gallates not to exceed 100 mg./kg. 200 mg./kg. Individually or In combination. Do. Not limited. 200 mg./kg. Not limited. Do. 100 mg./kg. Individually or in combination. Do. Do. 10 mg, kg. 1250 mg.'kg 1 Temporarily endorsed. 4. CONTAMINANTS Maximum level 4.1 Matter volatile at 105 C0.2 percent m/m, 4.2 Insoluble Impurities_.05 percent m m. 4 3 Soap content.005 percent 111, in. 4 4 Iron (Fe): (Virgin oil)5 mg./kg. (Non-virgin oil)--.._-- 1.5mg./kg 4.5 Copper (Cu): (Virgin oil)__________________ .4 mg./kg. (Non-virgin oil)------------------ .1 mg./kg. 4 6 Lead (Pb).......................................1 mg./kg. 4 7 Arsenic (As)__ ______ .1 mg./kg. S. HTGIENE It is rc-omrr.rnded that the product cov ered by the provisions of this standard be prepared in accordance with the appropriate sectio:.s of the General Principles of Food Hygiene recommended by the Codex Alimei:tarius Commission (ref. No. CAC/RCP 1-1969). S. LABELING In addition to sections 1, 2. 4. and 6 of the General Standard for the Labeling of Pre packaged Foods (ref. CAC, RS 1-1969) the following specific provisions apply; e.l The Name of the food 6 1.1 All products designated as sesame seed oil. sesame oil, gingelly oil, benne oil. ben oil, till oil. or ttllie oil must conform to this standard. 6,1.2 Where sesameseed oil has been sub ject to any process of esterification or to processing which alters Its fatty acid com position or its consistency the name sesameseed oil or any synonym shall not be used unless qualified to indicate the nature of the process. 6 2 I.tst of ingredients. 6 2 1 A complete list of Ingredients Bhall be declared on the label In descending order of proportion. 6 2 2 A specific name shall be used for in- giedients In the list of ingredients except FEDERAL REGISTER, VOL 37, N . 194--THURSDAY, OCTOBER 5, 1972 'Ns r 00002993 211:52 NOTICES that class titles may be used In accordance 7 7 Determination of acid value (I*). Ac Official Methods of Analysis of the Associa with subsection 3.2(c) (11) of the Oeneral Standard for the Labeling of Prepackaged Foods. o 3 Net contents. The net contents shall be declared In accordance with subsection 3.3(a) of the Oeneral Standard for the Label ing of Prepackaged Foods. 6.4 Name and address. The name and ad dress of the manufacturer, packer, distribu tor. importer, exporter, or vendor of the prod cording to the IUPAC (1964) method (IUPAC Standard Methods for the Analysts of Oils, Fats and Soaps. 5th Edition, 1964, IID.1.2 "Acid Value (It)"). Results are expressed as the number of mg KOH required to neutralize 1 g oil. 7 8 Determination of peroxide value (Ic). According to the IUPAC (1964) method I IUPAC Standard Methods tor the Analysis of Oils. Fats and Soaps, Sth Edition. 1986. tion of Official Agricultural Chemists (10th ed. 1965). A.O.A.C.. P.O.B. 540, Benjamin Franklin Station. Washington 4, DC. Standard Methods of the Oils and Fats Section of the I.U.P.A.C., 5th Edition, lncor pointing First Supplement up-to-date , 1966. Butterworths, London, 1864. Supplement 1966 to the above. [CAC/RS 27-1940) uct shall be declared. 6 5 Country of origin. 6.5.1 The country of origin of the product shall be declared If its omission would mis II.D 13 "Peroxide Value"). Results are expressed as mllllequlvalents active oxygen/kg oil. 7 9 Determination of matter volatile at Recommended International Standard cor Kdible Sapflowerseeo Oil 1. DESCRIPTION lead or deceive the consumer. 105 C. According to the IUPAC (1964) Safflowerseed oil (Synonyms: Safflower oil: 6 5,2 When the product undergoes proc method (IUPAC Standard Methods for the Carthamus oU and Kurdee oil) is derived essing In a second country which changes Analysis of Oils, Fats and Soaps, Sth Edi from safflower seeds (the seeds of Carthamus its nature, the country in which the process tion, 1966, II.C.1.1 "Moisture and Volatile tlnctorlus L.). ing Is performed shall be considered to be Matter"). the country of origin for the purposes of Resul ts are expressed as Co m/ra. 2 ESSENTIAL COMPOSITION AND QUALITY labeling. 7 10 Determination of insoluble impuri- FACTORS 7. METHODS or ANALYSIS AND SAMPLING I. es. According to the IUPAC (1964) method (IUPAC Standard Methods for the Analysis 2.1 Identity characteristics. 2.1.1 Relative density (20* C./Water at The methods of analysis and sampling re of Oils. Fats and Soaps, Sth Edition. 1966. 20' C.), 0.922-0.927. ferred to hereunder are International referee II. C.2 "Impurities"). 2.1.2 Refractive index (nD 40* C.)r 1.487- methods. Results are expressed as % m/m. 1.470, 7.1 Determination of relative density. Ac 7.11 Determination of soap content. Ac 3.1.3 Saponification value (mg. KOH/g. cording to the FAO/WHO Codex Allmentarius cording to the FAO/WHO Codex Allmentar oil), 186-198. Method (FAO/WHO Methods of Analysts for ius Method (FAO/WHO Methods of Analysis 2.1.4 Iodine value (Wijs), 135-150. Edible Fata and Oils, CAC/RM 9-1969, "De lor Edible Fats and Oils. CAC/RM 13-1969, 2.1.5 Unsaponlflable matter, not more termination of Relative Density at t/20* C.">. Determination of Soap content"). than 15 g./kg. Results are expressed as relative density at Results are expressed as % m./m. sodium 2.2 Quality characteristict. 20" c./water at 20* C. oleate. 2.2.1 Colour. Characteristic ol the desig 7.2 Determination of refractive index. Ac 7.12 Determination of iron.1 According to nated product. cording to IUPAC (1964) method (IUPAC the FAO/WHO Codex Allmentarius Method 2.2.2 Odour and taste. Characteristic of Standard Methods tor the Analysis of Oils. i FAO/WHO Methods of Analysis for Edible the designated product and free from foreign Fats and Soaps. 5th Edition, 1966, II.B.2 Fats and Oils, CAC/RM 14-1969, "Determi and rancid odour and taste. "Refractive Index". nation of Iron Content"). 2.2.3 Acid value, not more than 0.6 mg. Results are given as the refractive index Results are expressed as mg. Iron/kg. KOH/g. oH. relative to the sodium D-llne at 40* c. 7.13 Determination of copper.i According 2.2.4 Peroxide value, not more than 10 (niAQm C). to the AqAC (1965) method (Official Methods mllllequlvalents peroxide oxygen/kg. oU. 7.3 Determination of saponification value of Analysis of the AOAC, "International Un (LI. According to the IUPAC (1964) method ion of Pure and Applied Chemistry Carba 3. POOD ADDITIVES (IUPAC Standard Methods for the Analysis mate Method," 24.023-24.028). of Oils, Fats and Soaps, 5th Edition, 1966. Results are expressed as mg. copper/kg. 3.1 Colours. The following colours sre per mitted tor the purpose of restoring natural II.D.2 "Saponification Value (I.)", 7.14 Determination of lead.1 According to colour lost in processing or for the purpose ( Results are expressed as the number of (he AOAC (1965) method, alter complete di of standardizing colour, as long as the added mg KOH/g oil, gestion. by the colorimetric dlthlzone deter colour does not deceive or mislead the con 7.4 Determination of iodine value (L). mination procedure (Official Methods at sumer by concealing damage or Inferiority Accordlng to the (Wijs) IUPAC method Analysis of the AOAC. 1966, 24.053 (and or by making the product appear to be of (1964) (IUPAC Standard Methods tor the 24.008, 24.009, 24.043), 24.046, 24.047 and greater than actual value: Analysis ol Oils, Fats and Soaps, 5th Edition, 1966, n.D.7.1, II.D.7.2 and II.D.7.7 "The Wijs Method"), Results are expressed as % m/m absorbed Iodine. 7.5 Determination of unsaponiflabic mat ter. According to the IUPAC (1964) diethyl ether method (IUPAC Standard Methods for 24.048)). Results are expressed as mg. lead/kg. 7.15 Determination of arsenic. According to the colorimetric silver diethyldithlocarbamate method of the AOAO (Official Methods of Analysis of the AOAC, 1965, 24.011-24.014. 24.014-24.017, 34.004-24.008). Results are expressed as mg. arsenlc/kg. Maximum level of use 3.1.1 Beta-carotene______ ____ 3.1.2 Annatto ______ 8.1.3 Curcumln*______________ 3.1.4 Canthaxauthlne________ 3 1.5 Beta-apo-8'-carotenal-- 3.1.6 Methyl andethyl esters Not limited. Do. Do. Do, Do. Do. the Analysis of Oils, Fata and Soaps, 5tli Selected Bibliography of Beta-apo-8'-caro Edition. 1966, II.D.5.1 and nB.5.3). Results are expressed as g unsaponiflabic American OH Chemists Society (A.O.C.S.). tenoid acid. matter/kg oil. Official and tentative methods of the Amer 3.2 Flavours. Natural flavours and their 7.6.1 According to the AOCS Method (Of ican Oil Chemists society, 2d ed. Chicago, Identical synthetic equivalents, except those ficial and Tentative Methods of the American III. 1957 including additions and revisions which are known to represent a toxic hazard, Oil Chemists' Society: AOCS Official Method 1947. Editor of Analytical Methods 1943-1950: and other synthetic flavours approved by the Cb 2-40, "Modified VUlavecchla Test" V. C. Mehleubacher: 1950-1068: T. H. Hop Codex Allmentarius Commission are per (AOAC). per; 1968: E. M. Salles. mitted for the purpose of restoring natural The result Is expressed as positive or nega British Standards Institution, British flavour lost In processing or for the purpose tive. Standard 684: 1958. Methods of Analysis of of standardizing flavour, as long as the added 7.6 Identification of sesameseed oil. Oils and Pats, British Standard House, 2, flavour does not deceive or mislead the con Note: This procedure la not suitable as an Park Street, London W.l. Y. 4AA. sumer by concealing damage or Inferiority identity test for refined sesameseed oils. Indian Standards Institution. Manak or by making the product appear to be of Furthermore, sesameseed oil might get oxi Bbavan, 9 Bahadur Shah Zafar Marg, New greater than actual value.1 dized after long storage and this test Is likely Delhi 1. 3.3 Antioxidants. to be disturbed. International Organization for Standard Maximum level or 7.6.3 According to the FAO/WHO Codex Allmentarius Method (FAO/WHO Methods ization (ISO) Oeneral Secretariat. 1. rue de VarembO, 1211 Oeneva 20. 3.3.1 Propyl, octyl, and dodecyl gallatea. of use 100 mg./kg. Indlvldually or in of Analysis for Edible Fata and OUa, CAC/ combination. RM 12-1969. `Sesameseed Oil Test" (Bau- ' Might be replaced by Atomic Absorption douin)). Spectrophotometry In the future. 1 Temporarily endorsed. HDMAl MCISTE*, VOL 37, NO. 144--THURSDAY, OCTOB8I 5, 1972 ASX 00002994 NOTICES mm ) i2 :) 3 334 335 336 337 34 Ml 3*2 3 4 .1 344 3 45 ?> 3a 41 42 Butylated hydroxytoLuene (BHT), butylated hydroxyotiisole (BHA). Any combination of gallatea with BHA or BHT, or both, Ascorbyl palmltate...,_______________ ,____ __________ Ascorbyl stearate__________ ________________ _ Natural and synthetic tocopherol*Diimiryi thiodlproplonate_*___ ______ ______ _____ Antioxidant synergists. Citric acid__________________ __________________________ Sodium citrate,____________ ___________ ____ ________ _ Ibopippyl citrate mixture.,.. Monoglyceride citrate*._______ __________ Phosphoric acid 1____...___ ______________________ _ Annfoaming agent. Dimethyl polyslloxane (syn. Dimethyl silicone) singly or in combination with silicon dioxide,1 Crystallization inhibitor, Oxysteartn '...........................- 4. CONTAMINANTS Matter volatile at 105* ............................... .............. Insoluble impurities---------------------------------------------------- Maximum level of use 200 mg./kg. individually or in combination. 200 mg. kg., but gallates not to exceed 100 mg./kg, 200 mg,/kg. individually or In combination. Do. Not limited. 200 mg. kg. Not limited. Do loo mg. kg, individually or in com binaticn Do Do to mg kg. 1250 mg. kg, Maximum level 0 2 percent m. /n\. 0 05 percent m m. - Temporarily endorsed* Maximum level 4 3 Soap content..,-------------- 4.4 Iron (Pe)--......................... 4 5 Copper (CtU...................... 4 6 Lead <Pb).......................... . 4 7 Arsenic (As)_____ _____ ,, 0. 005^ m ni. 1.5 mg./kg. 0.1 mg./kg. 0.1 mg./kg. 0.1 mg./kg. S. HYGIENE It is recommended that the product cov ered by the provisions of this standard be prepared In accordance with the appropriate actions of the General Principles of Pood Hygiene recommended by the Codex Alimenlarius Commission (Ref. No. CAC RCP 11069) . LABELLING Tii addition to sections 1, 2. 4 and 6 of the General Standard for the Labelling of Pre packaged Poods (Ref. CAC/RS 1-1969) the following specific provisions apply: 6 1 The name of the food. 6 11 All products designated as safltowerseed oil. safflower oil. carthamus oil or kurdee oil must conform to this standard. 6 t ,2 Where safflowerseed oil has been sub ject to any process of esterification or to processing which alter its fatty acid com position or its consistency the name safflowerseed oil or any synonym shall not be used unless qualified to Indicate the nature of the process, 6.2 List of ingredients. 6 2 1 A complete list of ingredients shall be declared on the label in descending order oi proportion. 622 A specific name shall be used for ingredients in the list of ingredients except that class titles may be used in accordance with sub-section 3-2(0(11) of the General Standard for the Labelling of Pre-packaged Poods. 6 3 Net contents. The net contents shall be declared in accordance with subsection 3.3<a> of the General Standard for the La beling of Prepackaged Foods. 6 4 Name and address. The name and address of the manufacturer, packer, distribu tor. importer, exporter, or vendor of the product shall be declared. G 5 Country of origin, 0.5.1 The country of origin of the prod uct shall be declared if its omission would mislead or deceive the consumer. 6 5.2 When the product undergoes procin a second country which changes its nature, the country in which the proc essing is performed shall be considered to ))c the country of origin for the purposes of labeling, 7. METHODS OF ANALYSIS AND SAMPLIN0 The method* oi analysis and sampling re ferred to hereunder are international ref eree method* 7 1 Determination of relative density, Ac cording to the FAO'WHO Codex Alimenrarius Method i FAO WHO Methods of Analysis for Edible Fats and Oils, CAC RM 9 1969. Determination of Relative Density at t 20 C,"). Results are expressed as relative density af 20f C wa'ter at 20* C, 7 2 Determination oj refractive index. According tn the IUP4C (1964) method (TUPAC Standard Methods for the Analysis of Oils. Pots and Soaps, 5th Edition, 1966, II B 2 "Refractive Index1). Results are given as Lhe refractive index relative to the sodium D-Hne at 40* C. (Tin 40 C.) 7 1 Determination of saponification value iTj. According to the IUPAC (1964) method < IUPAC Standard Methods for the Analysis oi Oils, Fats and Soaps. 5th Edition, 1966. II D,2 "Saponification Value (I*)"). Results are expressed as the number of m? KOH g. oil, 7 4 Determination of iodine value (I T). According lo the (Wijs) IUPAC method (1964) (IUPAC Standard Methods for the Analysts of Oils, Fats and Soaos. 5th Edition. 1966. IID.7.1. II.D7.2 and II.D.7.3 "The WljS Method"). Results are expressed as percent m m. absorbed Iodine. 7,5 Determination of unsaponifiabte matter According to the IUPAC (1964) diethyl ether method (IUPAC Standard Methods for the Analysis of Oil*. Fats and Soaps, 5th Edition. 1966. II.D.5.1 and II.D.6.3). Results are expressed as g unsaponlfiable matter kg oil. 7 6 Determination of arid value (IA). Ac cording to the IUPAC (1964) method (IUPAC Standard Method* for the Analysis of Oils Puts and Soaps. 5th Edition. 1966. IID, 1.2 ` Acid Value (IA)'*). Results are expressed as the number of mg KOH required to neutralize l g. oil. 7.7 Determination of peroxide value (IP). According to the rUPAC (1964) method (tUPAC Standard Methods for the Analysis of Oils. Fats and Soaps, 5th Edition. 1966, II D.13 "Peroxide Value**) Results are expressed as milllequivalents active oxygen kg. oil. 7.8 Determination of matter volatile at 105J C. According to the IUPAC (1064) method (TUPAC Standard Methods for the AnalVM* of Oils. Fats, and Soaps. 5th Edition. 1966, II.C 1.1 ' Moisture and Volatile Mat ter") Results are expressed as percent m. m. 7.9 Determination of insoluble tm purities According to the IUPAC (1964) method (IUPAC Standard Methods for the Analvsis of Oils, Fats, and Soaps, 5th Edition 19:6. II.C 2 "Impurities''), Results are expressed as percent m m. 7.10 Determination of soap content Ac cording to the FAO WHO Codex Alime.itarius Method (FAO WHO Methods of An alysis for Edible Fats and Oils, CAC RM 131969. ` Determination of Soup Content"! Results are expressed os percent m. m. sodium oleate 7 1) Determination of iron/ According to the F4Q WHO Codex Alimentarius Meth od (FAO. WHO Methods of Analysis for Edible Fats and Oils, CAC RM 14-1969, * D^termination of Iron Content"). Results ore expressed as mg. iron-kg. 7.12 Determination of copper. Accord ing to the AOAC (1965) method (Official Methods of Analysis of the AOAC, "Inter national Union of Pure and Applied Chem istry Carhamate Method." 24,023- 24.028). Rcsul's are expressed as mg. copper, kg. 7 13 Determination of lead.- According to the AOAC (19651 method, after complete digestion, b> the colorimetric dlthizone de termination procedure (Official Methods of Analysis of the AOAC, 1965, 24.053 land 24 008, 24.009, 24.043J, 24.046, 24.047 and 24 048) 1 Results are expressed as mg. lead kg. 7.14 Determination of arsenic. According to the colorimetric silver dtethyldlthiocarbamate method of the AOAC (Official Methods of Analysis of the AOAC, 1965. 24.011 24 014. 24,016 24.017,24 006-24.008). fte.Mitf*. are expressed ns mg. arsenic kg Selected Bibliography American Oil Chemists Society ( A O C S >. Official and tentative methods of the Ameri can Oil Chemists Society, 2d ed. Chicago Til 1957 including additions and revisions 1947. Editor of Analytical Methods 1943-1950: V. C. Mehlenbacher: 1950-1958 T. H Hopper. 1958. E. M. Sallee. British Standards Institution Bntiffi Standard 664:1958, Methods of Analysis i f Oils and Fats, British Standard House, 2 Park St., London, W.l. Y. 4AA. Indian Standards Institution Manuk Bhavan, 9 Bahadur Shah Zafar Marg. New Delhi International Organization for Standard isation (ISO) General Secretariat, 1, rue de Varembe, 1211 Geneva 20. Official Methods of Analysis of the Associa tion of Official Agricultural Chemists 10th ed. 1965). A.O.A.C., P.O.B. 540 Benjamin Franklin Station. Washington. D C Standard Methods of the Oils and Fats Section of the I.UP.AC. 5th Edition, in corporating First Supplement up-to-date to 1965. Butterworths, London, 1966. Supplement 1966 to the above. [CAC RS 34-1970) Recommended International Standard Tor Edible Murtardskcd Oil I, DESCRIPTION Mustardseed oil is derived from the seeds of the white mustard (Sinapts alba L.. syn onym: Brasaica hirta Moench), the brown mustard (Brassica juncea (L.) Czern. and Cossi and of the black mustard (Brasslca nigru (L.) Kochi Might be replaced by Atomic Ab.sorp* tion Spectrophotometry in the future. No. 194--Pt. II- FEDERAL REGISTER, VOL. 37, NO. 194--THURSDAY, OCTOBER 5, 1972 00002995 21134 NOTICES 2 ESSENTIAL COMPOSITION AND QUALITY TACTOXS 2 3.4 Peroxide value, not more than 10 milliequlvalenta peroxide oxygen/kg. oil. 6 2 Lifted of tngredients-- 6.2.1 A complete list of Ingredients shall 2.1 Identity characteristics-- 211 Relative density (20* C./ water at 20' C 1, 0 010-0 921. 2 1.2 Refractive Index (n,, 40* C.), 1.4611 469. 2 13 Saponification value (mg KOH/g O'l'. 170-184. 2 1 4 Iodine value (Wijs), 92-125. 2.1,5 Uusapoinfiable matter, not more than 15 g kg. 2.2 Allyl isothiocyanate content--As de- t^rmlncd by the method specified in sub section 7 5 of this standard, not more than 4 g Ke. 2.3 Quality ch aracteristics-- 2 3 1 Colour. Characteristic of the desig nated product. 2 3,2 Odour and taste. Characteristic of the designated product and free from foreign ar.d rancid odour and taste. 2 3,3 Acid value. Virgin oil, not more than 4 mg KOI! g. oil: nonvtrgin, net more than 3, FOOD ADDITIVES 3 l These provisions do not apply to virgin oils, which shall not contain any additives. 3 2 Colours. The following colours are per mitted for the purpose of restoring natural colour lost In processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the con sumer by concealing damage or Inferiority or by making the product appear to be of greater than actual value: Waxivum level of use 321 322 32 3 3J2 4 3.2,5 3.2.C Beta-carotene__________ Not limited, Annatto1 ______ Do. Curcumin1,Do. Canthnxanthlne________ Do. Ilota-apo-S'-carotenal__* Do. Methyl and ethylesters Do, of Beta-apo-8'-carote- nolc acid. be declared on the label in descending order of proportion. 6.2.2 A specific name shall be used for ingredients in the list of ingredients except that class titles may be used In accordance with subsection 3.2(c) <U) of the General Standard for the Labeling of Prepackaged Foods. 6.3 Net contents--The net contents shall be declared bv volume in either the metric r'Systeme International" units) or avoirdu pois or both systems as required by the coun try In which the product is sold. G.4 Name and address--The name and address of the manufacturer, packer, dis tributor. importer, exporter or vendor of the product shall be declared. 6.5 Country of origin-- 6 5 1 The country of origin of the product shall be declared if Its omission would mis lead or deceive the consumer. 652 When the product undergoes proc essing m a second country which changes 0 6 mg. KOH/g. oil. 1 Temporarily endorsed. its nature, the country in which the process ing is performed shall he considered to be 33 Flat ours. Natural flavours and their identical synthetic equivalents, except those the country of origin for the purposes of labeling. which are known to represent a toxic hazard, and other synthetic flavours approved by the Codex Alimentarius Commission, are permitted for the purpose of restoring natural flavour 7. METHODS OF ANALYbIS AND SAMPLING lost in processing or for the purpose of standardizing flavour, as long as the added flavour does net deceive or mislead the consumer bv concealing damage or Inferiority or by making the product appear to be of greater ;hnn actual `.alue.1 The methods of analysis and sampling re ferred to hereunder are international referee methods, 3 4 Antioxidants-- 3,4.1 Propyl, octyl, and dodecyl gallates.,______ ________ _ 3,4 2 Butylated hydroxytoluene (BHT), butylated hydroxyanlsole (BIIA). 3 43 Any combination of gallatee with BHA or BHT, or Maxim um level of use 100 mg/kg. Individually or in combination. 200 xng./kg. Individually or in combination. 209 mg./kg. but gallates not to 7,1 Determination of relative density. Ac cording to the PAO WHO Codex Alimentarius Method (PAO, WHO Methods of Analysis for Edible Pats and Oils, CAC/RM 9-1969, "Determination of Relative Density at t/20* C.M). Results are expressed as relative density at both. exceed 100 mg./kg. 26s C,/water at 20e C. 3 44 Ascorbyl palmitate__ -*_________ ______ 200 mg/kg. individually or in 7 2 Dciermtnafion of refractive index. 345 346 3.4,7 35 351 352 3 5.3 Ascorbyl stearate____-_______ ____ Natural and synthetic tocopherols_ Dilauryl thiodipropionate______ Antioxidant synergists. Citric actd_,,__ _________________ Sodium citrate______ ______________ Isopropyl citrate mixture_______ combination. Do. Not limited. 200 mg./kg. Not limited. Do, 100 mg./kg. Individually or In Accordin'; to IUFAC (1964) method (IUFAC Standard Methods for the Analysis of Oils Pats and Soaps, 5th Edition, 1966, II,B 2 "Refractive Index"). Results are given as the refractive index relative to the sodium D-lir.e at 40s C. (i> 40a C ). 7.3 Determination of saponification value (I-). According to the IUPAC (1964) method 354 Monogljxende citrate^___*....__________________ combination. Do. (IUPAC Standard Methods for the Analysis of Oils, Pats and Soaps, 5th Edition, 1966, 3 5 5 Phosphoric acid 1..... Do. II D 2 "Saponification Value (Is)". 3.6 Antifoaming agent--Dimethyl polysiloxane (syn. Di 10 mg, kg. Results are expressed as the number of methyl silicone) singly or In combination with me KOH/g. oil. silicon dioxide,1 74 Determination of iodine value (I ). 3 7 Crystallization inhibitor--Oxystearin 1________ *______ _ 1250 mg./kg. 4. CONTAMINANTS Maximum level According to the (Wijs) IUPAC Method (1964) (IUPAC Standard Methods for the Analvsis of Oils, Fats and Soaps. 5th Edition, 4.1 Matter volatile at 105* C____..._______________________ 0.2 percent m./m. 42 Insoluble Impurities-- --------- ...---* 0.05 percent m./m. 43 Soap content----------- -------------- ..--..-- 0.003 percent m./tn. 4.4 Iron (Fe): Virgin oil...-----------------------------3 mg./kg. 1966. II D 7.1. II.D.7.2 and n.D.7.3 "The Wijs Method"), Results are expressed as percent m/m ab sorbed iodine. 7.5 Determination of allyl isothiocyanate content. According to the FAO/WHO Cod^x Refined oil--------------------------------------------- ...- 1 5 mg./kg. Alimentarius Method (PAO/WHO Methods of 4 5 Copper(Cu): Analysis for Edible Pats and Oils, CAC RM Virgin oil 0 4 mg./kg. 10-1969, Determination of Allyl Isothio Refined oil--... ................---------------------- 0.1 mg./kg. 46 Lead (Pb)---------------- ...--------------- ..........------------... 0 1 mg./kg. 4 7 Arsenic (As)---------------- ....------ - 0.1 mg./kg. cyanate Content"). Results are expressed as g. allyl isothio cyanate, kg. 7.6 Determination of unsaponiflable matter. According to the IUPAC (1964: A Temporarily endorsed. diethyl ether method (IUPAC Standard Method* for the Analysis of Oils, Fats and 5. HTGTENZ packaged Poods (Ref. No. CAC/RS 1-1969) Soaps 5th Edition, 1966, U.D.5.1 and II.D - It is recommended that the product cov ered by the provisions of this standard be prepared In accordance with the appropriate Sections of the General Principles of Pood Hygiene recommended by the Codex Alimentarius Commission (Ref. No. CAC RCP 1-1969). the following specific provisions apply: 6.3). 6.1 The name of the food-- Results are expressed as g. unsaponiflable 6.1.1 All products designated as mustard- matter/kg. oil. seed oil must conform to this standard. 7.7 Determination of acid value (IA). Ac 6.1 2 Where mustardseed oil has been sub* cording to the IUPAC (1964) method Jccted to any process of esterification or to (IUPAC Standard Methods for the Analysis of Oils. Fats and Soaps, 5th Edition, 1966, processing which alters Its fatty acid Com n D 1 2 "Acid Value (IA)") 6. LABELING position or Its consistency, the name mus Results are expressed as the number of mg. In addition to Sections 1, 2, 4, and 6 of the tardseed oil shall not be used unless qualified KOH required to neutralize I g. oil. General Standard for the Labeling of Pre- to indicate the nature of the process. 7 8 Determination of peroxide value (Ip). According to the IUPAC (1964) method FEDERAL REGISTER, VOL 37, NO. 194--THURSDAY, OCTOBER 5, 1972 ASI 00002996 NOTICES 21t3S ilUPAC Standard Methods for the Analysts of Oils. Fats and Soaps, 5th Edition, 1966, IT D 13 "Peroxide Valve (Ip)"). Results are expressed as milllequlvalents Ai l u n oxygen/kg. oil. 7!) Determination of matter volatile at 1,1.; C. According to the IUFAC (1964) method (IUPAC Standard Methods for the Analysts of Oils. Fats and Soaps, 5th Edition. KitiR. II.C.1.1 "Moisture of Volatile Matter"). Results are expressed as percent m./m. 7 to Determination of insoluble impuriLit* According to the IUPAC (1064) method i IUPAC standard Methods for the Analysis oi Oils. Fats and Soaps, 5th Edition, 1966. 1IC 2 'Impurities"). Results are expressed as percent m./m. 7 11 Determination of soap content. Ac cording to the FAO/WHO Codex Allmentarius Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 13-1969 "De- terminatlon of Soap Content"). Results are expressed as percent m in. sodium oleate. 7.12 Determination of iron (*). According to the FAO/WHO Codex Allmentarius Method (FAO/WHO Methods of Analysis for Edible Fats and Oils, CAC/RM 14-1969. "De termination of Iron Content"), Results are expressed aa mg. lron/kg. 7 13 Determination of copper (*). Ac cording to the AOAC (1965) Method (Official Methods of Analysis of the AOAC, "Interna tional Union of Pure and Applied Chemistry Carbnmate Method" 24.023-24.028). Results are expressed as mg. copper/kg. 7.14 Determination of lead.' Accord ing to tlie AOAC (1965) Method, after com plete digestion by the colorimetric dlthizone determination procedure (Official Methods of Analysis of the AOAC. 1965. 24.053 and 24.008. 24.009, 24.043). 24.046. 24.047. and 24.046). Results are expressed as mg. lead/kg. 7.15 Determination of arsenic. According to the colorimetric silver dlethyldlthlocarbamato method of the AOAC (Official Methods of Analysis or the AOAC, 1965, 24.011-24 014, 24.016-24.017. 24.006 24 008). Results are expressed as mg. arsenic/kg. Sklected Bibliography American Oil Chemists Society (AOCS), Offi cial and tentative methods of the Ameri can Oil chemists Society, 2d ed. Chicago. 111. 1957 including additions and revisions 1947. Editor of Analytical Methods 19431950; V. C. Mehlenbacher; 1950-1958 T. H. Hopper: 1958: E. M. Sallee. British Standards Institution. British Stand ard 684: 1958. Methods of Analysis of Oils and Fats, British Standard House, 2, Park St., London. W.l. V. 4AA. Indian Standards Institution. Manak Bhavan. 9 Bahadur Shah Zafar Marg, New Delhi 1. Might be replaced by Atomic Absorp tion Spectrophotometry m the future. International Organization lor Standardiza tion (ISO) General secretariat, 1. rue de VarembA, 1211 Geneva 20 Official Methods of Analysis of the Associa tion of Official Agricultural Chemists (10t` ed. 1965). AOAC, Poet Office Box 540 Bet. Jamin Franklin Station, Wash. 4. D.C. Standard Methods of the Oils and Fats Sec tion of the IUPAC. 5th Edition, incorporat ing First Supplement up-to-date to 1965. Butterworths. London, 1966. Supplement 1966 to the above. Interested persons may, within 120 days after publication hereof in the Feueral Register, file with the Hearing Clerk. Department of Health, Education, and Welfare. Room 6-88, 5600 Fishers Lane, Rockville, Md. 20852, written com ments (preferably in quintuplicatei re garding this matter. Comments may be accompanied by a memorandum or brief in support thereof. Received comments may be seen in the above office during working hours, Monday through Friday. Dated September 25.1972. Sam D. Fine. Associate Commissioner for Compliance. |FR Doc.72-10646 Filed 10-4-72:8:45 am| ASI 00002997 FIM2AI REGISTER. VOl. 37, no. 194--THURSDAY, 0CT0RIR 5, 197*