A-A-20050D
3. SALIENT CHARACTERISTICS.
3.1 Raw materials: The purees shall made from vegetables suitable for canning.
3.2 Color: The purees shall posses a reasonably bright, good natural color of the vegetable.
3.3 Flavor: The vegetable purees shall have good characteristic flavor.
3.4 Consistency: The vegetable purees shall have good consistency (not stiff, excessively thin, or watery).
3.5 Defects: The vegetable purees shall be practically free from coarse particles and objectionable odors and flavors.
3.6 Finished product: The purees shall have no salt or sugar added. Water and/or 1-1/2 percent modified food starch may be added. Containers shall be filled to not less than 90 percent of the volume capacity. The purees shall conform to the following table:
|
Types |
Total Solids (Percent Minimum) |
Crude Fiber (Percent Minimum) |
Sodium (mg 1/ Per 100 gm) (Maximum) |
|
Asparagus |
5.2 |
1.0 |
10.0 |
|
Green Bean |
7.5 |
1.2 |
10.0 |
|
Pea |
12.0 |
1.2 |
10.0 |
|
Squash |
7.5 |
1.0 |
10.0 |
|
Carrot |
7.5 |
0.9 |
35.0 |
|
Beet |
9.0 |
0.9 |
45.0 |
1/ The term “very low sodium” may be used on the label and labeling of foods that contain 35 milligrams or less of sodium per serving. The term “low sodium” may be used on the label and in the labeling of foods that contain 140 milligrams or less of sodium per serving (21 CFR Parts 100 to 169).
3.7 Analytical requirements: Chemical analyses shall be made in accordance with the Official Methods of Analysis of the AOAC International as specified below.
|
Test |
Method |
|
Total Solids |
964.22 |
|
Crude Fiber |
962.09 |
|
Sodium |
976.25 |
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