A-A-20144B
2.2.1 Flavoring ingredients: The product shall contain concentrated juices of clean, sound, mature, high-acid lemons, and may contain lemon oil or lemon essence (derived from lemons) and safe and suitable preservatives.
2.2 Flavor and odor. The reconstituted lemon juice shall possess a distinct lemon flavor and odor.
2.2.3 Color: The reconstituted lemon juice shall possess a good typical yellow color.
2.2.4 Temperature requirement: The reconstituted lemon juice shall be maintained at a temperature of not less than 40oF (4.4oC).
2.3 Analytical requirements: Acid content calculated as anhydrous citric acid, shall be not less than 5.0 grams per 100 mL of reconstituted lemon juice.
2.3.1 Analytical procedure: The Processed Products Branch (PPB), U.S. Department of Agriculture (USDA) shall determine the quality assurance of the reconstituted lemon juice according to PPB procedures.
2.3.2 Preparation of sample: The sample shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 965.31.
2.3.3 Analytical testing: Analysis shall be in accordance with the following Official Methods of Analysis of the AOAC international.
Test |
Method |
Acid (anhydrous citric acid) |
942.15 |
2.3.4 Test results: The test result for anhydrous citrus acid shall be reported to the nearest 0.1 gram per 100 mL. Any result for conforming to the finished product requirements shall be cause for rejection of the lot.
3. REGULATORY REQUIREMENTS.
3.1 The delivered reconstituted lemon juice shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the reconstituted lemon juice in the commercial marketplace. Delivered reconstituted lemon juice shall conform in every respect to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
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