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150.141 Artificially sweetened fruit jelly.

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[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR150.141]

[Page 454-456]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 150_FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS--Table 
of Contents
 
Subpart B_Requirements for Specific Standardized Fruit Butters, Jellies, 
                     Preserves, and Related Products
 
Sec.  150.141  Artificially sweetened fruit jelly.

    (a) The artificially sweetened fruit jellies for which definitions 
and standards of identity are prescribed by this section are the jellied 
foods made from a fruit juice ingredient as specified in paragraph (b) 
of this section and an artificial sweetening ingredient as specified in 
paragraph (c) of this section, with a jelling ingredient as specified in 
paragraph (d) of this section. Water may be added. The quantity of the 
fruit juice ingredient, calculated as set out in Sec.  150.140(b), 
amounts to not less than 55 percent by weight of the finished food. The 
article is sealed in containers and so processed by heat, either before 
or after sealing, as to prevent spoilage. Such food may also contain one 
or more of the following optional ingredients:
    (1) Spice, spice oil, spice extract.
    (2) A vinegar, lemon juice, lime juice, citric acid, lactic acid, 
malic acid, tartaric acid, fumaric acid, or any combination of two or 
more of these, in a quantity which reasonably compensates for 
deficiency, if any, of the natural acidity of the fruit juice 
ingredient.
    (3) Sodium citrate, sodium acetate, sodium tartrate, monosodium 
phosphate, disodium phosphate, trisodium phosphate, sodium potassium 
tartrate, potassium citrate, potassium acid tartrate, or any combination 
thereof, in an amount not exceeding 2 ounces avoirdupois per 100 pounds 
of the finished food.
    (4) Sodium hexametaphosphate in an amount not exceeding 8 ounces 
avoirdupois per 100 pounds of the finished food.

[[Page 455]]

    (5) Purified calcium chloride, calcium citrate, calcium gluconate, 
calcium lactate, calcium sulfate, monocalcium phosphate, potassium 
chloride, or any combination of two or more of these salts, in a 
quantity reasonably necessary to enable the jelling ingredients to 
produce a jellied finished product.
    (6) Ascorbic acid, sorbic acid, sodium sorbate, potassium sorbate, 
sodium propionate, calcium propionate, sodium benzoate, benzoic acid, 
methylparaben (methyl-p- hydroxybenzoate), propylparaben (propyl-p- 
hydroxybenzoate), or any combination of two or more of these, in a 
quantity reasonably necessary as a preservative, but not to exceed 0.1 
percent by weight of the finished food.
    (b) The fruit juice ingredient referred to in paragraph (a) of this 
section is any one, or any combination of two, three, four, or five of 
the fruit juice ingredients complying with the requirements of Sec.  
150.140(c). Except as paragraph (d) of this section permits the use of 
pectin, carrageenan, or salts of carrageenan standardized with nutritive 
sweetener, no nutritive sweetening ingredient is added, either directly 
or indirectly, to the fruit juice ingredient used to make artificially 
sweetened fruit jelly.
    (c) The artificial sweetening ingredients referred to in paragraph 
(a) of this section are saccharin, sodium saccharin, calcium saccharin, 
or any combination of two or more of these.
    (d) The jelling ingredients referred to in paragraph (a) of this 
section are pectin, agar-agar, carob bean gum (also called locust bean 
gum), guar gum, gum karaya, gum tragacanth, algin (sodium alginate), 
sodium carboxymethylcellulose (cellulose gum), methylcellulose (meeting 
U.S.P. requirements and with methoxy content not less than 27.5 percent 
and not more than 31.5 percent on a dry-weight basis), carrageenan or 
salts of carrageenan complying with the requirements of Sec.  172.620 or 
Sec.  172.626 of this chapter, or any combination of two or more of 
these. Pectin may be standardized with a nutritive sweetening 
ingredient, but such sweetening ingredient shall not amount to more than 
44 percent by weight of the standardized pectin and the quantity of such 
standardized pectin used shall not exceed 3 percent by weight of the 
finished food. Carrageenan or salts of carrageenan may be standardized 
with a nutritive sweetening ingredient, but such sweetening ingredient 
shall not amount to more than 25 percent by weight of the standardized 
carrageenan or salts of carrageenan and the quantity of such 
standardized carrageenan or salts of carrageenan used shall not exceed 2 
percent by weight of the finished food.
    (e) The name of each artificially sweetened fruit jelly for which a 
definition and standard of identity is prescribed by this section 
consists of the words ``artificially sweetened'', immediately followed 
by the name prescribed by Sec.  150.140(e)(1) for the fruit jelly which 
corresponds in its fruit ingredient to the artificially sweetened 
article. The words ``artificially sweetened'' shall be prominently and 
conspicuously displayed in letters not smaller than the largest letter 
used in any other word in the name of the food.
    (f)(1) The jelling ingredient used shall be named on the label by a 
statement ``------ added'' or ``with added ------'', the blank being 
filled in with the common name of the jelling ingredient used; for 
example, ``pectin and methylcellulose added''.
    (2) When one of the optional ingredients specified in paragraph 
(a)(1) of this section is used, the label shall bear the statement ``--
---- added'' or ``with added ------'', the blank being filled in with 
the words ``spice'', ``spice oil'', or ``spice extract'' as appropriate, 
but in lieu of the word ``spice'' in such statement the common name of 
the spice may be used.
    (3) When the optional ingredient specified in paragraph (a)(4) of 
this section is used, the label shall bear the words ``sodium 
hexametaphosphate added'' or ``with added sodium hexametaphosphate''.
    (4) When any optional ingredient listed in paragraph (a)(6) of this 
section is used, the label shall bear the statement ``------ added as a 
preservative'', the blank being filled in with the common name of the 
preservative ingredient used as designated in paragraph (a)(6) of this 
section.
    (g) Wherever the name of the food appears on the label of the 
artificially

[[Page 456]]

sweetened fruit jelly so conspicuously as to be easily seen under 
customary conditions of purchase, the words and statements specified in 
this section, showing the optional ingredients used, shall immediately 
and conspicuously precede or follow such name, without intervening 
written, printed, or graphic matter, except that the varietal name of 
the fruit source of the fruit juice ingredient used in preparing such 
jelly may so intervene.
    (h) Label declaration. Each of the ingredients used in the food 
shall be declared on the label as required by the applicable sections of 
parts 101 and 130 of this chapter.

[42 FR 14445, Mar. 15, 1977, as amended at 58 FR 2882, Jan. 6, 1993]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 150, Section 141


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