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do not more than slightly affect the appearance or palatability of the product.

(c) (B) classification. Frozen concentrated apple juice which is reasonably free from defects may be given a score of 16 to 17 points. “Reasonably free from defects” means that the frozen concentrated apple juice after reconstitution may have a slight amount of sediment or residue of an amorphous or nonamorphous nature, of dark specks, or of any other defects: Provided, That all defects present do not materially affect the appearance or palatability of the product. Frozen concentrated apple juice that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule).

(d) (SStd) classification. Frozen concentrated apple juice which fails to meet the requirements for U.S. Grade B may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.6329 Flavor and aroma.

(a) General. The factor of flavor and aroma refers to the degree of excellence and palatability of a distinct apple juice flavor and aroma typical of apple juice that has been properly processed.

(b) (A) classification. Frozen concentrated apple juice which has a very good flavor and aroma may be given a score of 54 to 60 points. “Very good flavor and aroma" means that the frozen concentrated apple juice after reconstitution has a fine, distinct fruity flavor and bouquet, that is free from astringent flavors, flavors due to overripe apples, oxidation, caramelization, or ground or musty flavors, and is free from objectionable flavors or objectionable aromas of any kind; and in addition, meets the following requirement: Brix-Acid Ratio—Minimum-21:1

Maximum-53:1 (c) (B) classification. Frozen concentrated apple juice which has a good flavor and aroma may be given a score of 48 to 53 points. “Good flavor and aroma"

means that the frozen concentrated apple juice after reconstitution has a normal flavor and bouquet, may be slightly astringent; or may be slightly affected by overripe apples, oxidation, caramelization, or ground or musty flavors, but is free from objectionable flavors or objectionable aromas of any kind; and, in addition, meets the following requirement: Brix-Acid Ratio—Minimum-18:1

Maximum-60:1 Frozen concentrated apple juice that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule).

(d) (SStd) classification. Frozen concentrated apple juice that fails to meet the requirements of U.S. Grade B may be given a score of 0 to 47 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS $ 52.6330 Explanation of terms.

(a) “Brix" means soluble solids of the concentrated apple juice as measured on the Refractometer, expressed as percent by weight sucrose (degrees Brix) with correction for temperature to the equivalent at 20° C (68° F), but without correction for invert sugar or other substances. The Brix of frozen concentrated apple juice may be determined by any other method which gives equivalent results.

(b) “Acid” means grams of acid (calculated as malic acid) per 100 grams of concentrated juice determined by titration with a standard sodium hydroxide solution, using phenolphthalein as an indicator or any other satisfactory indicator and using an acid factor of 0.067.

(c) “Brix-Acid ratio" means the ratio of the Brix of the concentrated juice in degrees Brix to the grams of acid (calculated as malic acid) per 100 grams of concentrated juice.

(d) The USDA Honey Color Standards, referenced in $ 52.6327, and information

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concerning procurement and use is available from: Chief, Processed Products Standards and In

spection Branch, Fruit & Vegetable Division, AMS, U.S. Department of Agriculture, Washington, D.C. 20250.

LOT COMPLIANCE $ 52.6331 Ascertaining the grade of a

lot. The grade of a lot of frozen concentrated apple juice covered by these standards is determined by the procedures set forth in the "Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products” (8$ 52.1 to 52.83).

(A)

Color and clarity...

((A)

Defects..

18-20 20 (B) 1 16-17 Visstd) 10-15

18-20 20 (B)

1 16-17 lisStd) 10-15

(A) 54-60 60 (B)

1 48–53 lisŚtd) 10-47 100

Flavor and aroma.

Total score.

Grade.....

1 Indicates limiting rule.

FINDING AIDS

A list of current CFR volumes, a list of superseded CFR volumes, and a list of CFR titles, subtitles, chapters, subchapters and parts are included in the subject index volume to the Code of Federal Regulations which is published separately and revised annually.

Index
Table of CFR Titles and Chapters
Alphabetical List of CFR Subtitles and Chapters
List of CFR Sections Affected

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