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" The liquid obtained from the residue from partial extraction of juice from such tomatoes. Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. It is... "
Code of Federal Regulations: Containing a Codification of Documents of ... - Страница 200
1956
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Code of Federal Regulations: Containing a Codification of Documents of ...

1956
...are present, such statements may be combined in the statement "Made From " (or "Made in Part Prom ," as the case may be) "Residual Tomato Material from...total solids by the method prescribed on page 499 [Ed. note, 8th edition, 1955, p. 570, sec. 30.2], under "Total Solids — Tentative," and sodium chloride...
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The Code of Federal Regulations of the United States of America

1963
...printed, or graphic matter. [20 FH 9623, Dec. 20, 1955, as amended at 25 FR 1687. Feb. 26. 19601 53.30 Tomato paste; identity; label statement of optional...total solids by the method prescribed on page 499 [Ed. note, 9th edition, 1960, p. 448, sec. 30.003], under "Total Solids — Tentative," and sodium...
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Code of Federal Regulations: Containing a Codification of Documents of ...

1980
...ingredients: (4) Salt (sodium chloride formed during acid neutralization shall be considered added salt). (5) Spice. (6) Flavoring. It may contain, in...as to prevent spoilage. It contains not less than 24.0 percent of natural tomato soluble solids as determined by the following method: 2 Determine the...
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Code of Federal Regulations: Containing a Codification of Documents of ...

1982
...ingredients: (4) Salt (sodium chloride formed during acid neutralization shall be considered added salt). (5) Spice. (6) Flavoring. It may contain, in...as to prevent spoilage. It contains not less than 24.0 percent of natural tomato soluble solids as determined by the following method set forth in "Collaborative...
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The Code of Federal Regulations of the United States of America

1978
...(sodium chloride formed during acid neutralization shall be considered added salt). (5) Spice. (в) Flavoring. It may contain, in such quantity as neutralizes...as to prevent spoilage. It contains not less than 24.0 percent of natural tomato soluble solids as determined by the following method: * Determine the...
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Code of Federal Regulations: Containing a Codification of Documents of ...

1963
...tomatoes for arming, consisting of peelings and cores rfth or without such tomatoes or pieces hereof. (3) The liquid obtained from the residue from partial...total solids by the method prescribed on page 499 [Ed. note, 9th edition, 1960, p. 448, sec. 30.003], under "Total Solids — Tentative," and sodium...
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The Code of Federal Regulations of the United States of America

1969
...ingredients: (4) Salt. (5) Spice. (6) Flavoring. It may contain, in such quantity as neutralizes a part of toe tomato acids, the optional ingredient: (7) Baking...total solids by the method prescribed on page 499 [Ed. note, lOto edition, 1965, p. 518, sec. 30.003], under "Total Solids — Tentative," and sodium...
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Code of Federal Regulations: Containing a Codification of Documents of ...

1972
...ingredients: (4) Salt (sodium chloride formed during acid neutralization shall be considered added salt) . (5) Spice. (6) Flavoring. It may contain,...after sealing, as to prevent spoilage. It contains not Jess than 24.0 percent of natural tomato soluble solids as determined by the following method: l Determine...
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Code of Federal Regulations

1949
...I— Official."l under "Sodium Chloride— Official," of "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists,"...total solids by the method prescribed on page 499 [Ed. note, 6th edition, p. 5951 under "Total SolidsTentative," and sodium chloride by the method prescribed...
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Code of Federal Regulations: 1949-1984

1981
...ingredients: (4) Salt (sodium chloride formed during acid neutralization shall be considered added salt). (5) Spice. (6) Flavoring. It may contain, in...after sealing, as to prevent spoilage. It contains 4800 or less 13 2 4,801 to 24,000. 21 3 24 001 to 48.000 . . 29 48 001 to 84 000 48 6 84.001 to 144,000...
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