GrokFood Home
Loading

155.130 Canned corn.

Home > Regulations > Canned vegetables > 155.130 Canned corn.



[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: 21CFR155.130]

[Page 467-470]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 155_CANNED VEGETABLES--Table of Contents
 
   Subpart B_Requirements for Specific Standardized Canned Vegetables
 
Sec.  155.130  Canned corn.

    (a) Identity--(1) Definition. Canned sweet corn is the product 
prepared from clean, sound kernels of sweet corn packed with a suitable 
liquid packing medium which may include water and the creamy component 
from corn kernels. The tip caps are removed. The product is of the 
optional styles specified in paragraph (a)(2) of this section. It may 
contain one, or any combination of two or more, of the optional 
ingredients set forth in paragraph (a)(3) of this section. Such food is 
processed by heat, in an appropriate manner, before or after being 
sealed in a container, so as to prevent spoilage.
    (2) Styles. The optional styles referred to in paragraph (a)(1) of 
this section consist of succulent sweet corn of the yellow (golden) or 
white color type, conforming to Zea mays L. having the sweet corn 
characteristic as follows:
    (i) Whole kernel or whole grain or cut kernel consisting of whole or 
substantially whole cut kernels packed with a liquid medium.
    (ii) Cream style consisting of whole or partially whole cut kernels 
packed in a creamy component from the corn kernels and other liquid or 
other ingredients to form a product of creamy consistency.
    (3) Optional ingredients. The following safe and suitable optional 
ingredients may be used:
    (i) Salt.
    (ii) Monosodium glutamate.
    (iii) Disodium inosinate.
    (iv) Disodium guanylate.
    (v) Hydrolyzed vegetable protein.
    (vi) Autolyzed yeast extract.
    (vii) Nutritive carbohydrate sweeteners.
    (viii) Spice.
    (ix) Flavoring (except artificial).
    (x) Citric acid.
    (xi) Starch or food starch-modified in cream style corn when 
necessary to ensure smoothness.
    (xii) Seasonings and garnishes.
    (a) Mint leaves.
    (b) Pieces of green peppers or red peppers, or mixtures of both, 
either of which may be sweet or hot and may be dried, or other 
vegetables, not exceeding 15 percent by weight of the finished food.
    (c) Lemon juice or concentrated lemon juice.
    (d) Butter or margarine in a quantity not less than 3 percent by 
weight of the finished food. When butter or margarine is added, 
emulsifiers or stabilizers, or both, may be added. When butter or 
margarine is added, no spice, or flavoring simulating the color or 
flavor imparted by butter or margarine is used.
    (4) Labeling. The name of the food is ``corn'' or ``sweet corn'' or 
``sugar corn'' and shall include a declaration of any flavoring that 
characterizes the product as specified in Sec.  101.22 of this chapter 
and a declaration of any spice, seasoning or garnishing that 
characterizes the product; for example, ``With added spice'', ``Seasoned 
with red peppers'', ``Seasoned with butter''. The name of the food shall 
also include the following:
    (i) The optional style of the corn ingredient as specified in 
paragraph (a)(2) of this section.
    (ii) The words ``vacuum pack'' or ``vacuum packed'' when the corn 
ingredient is as specified in paragraph (a)(2)(i) of this section and 
the weight of the liquid in the container, as determined by the method 
prescribed in paragraph (b)(2)(i) of this section, is not more than 20 
percent of the net weight, and the container is closed under conditions 
creating a high vacuum in the container.
    (iii) The color type used only when the product consists of white 
corn.

[[Page 468]]

    (iv) The color type used only when the product consists of white 
corn.
    (5) 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.
    (b) Quality. (1) The standard of quality for canned corn is as 
follows:
    (i) When tested by the method prescribed in paragraph (b)(2) of this 
section, canned whole-kernel corn (paragraph (a)(2)(i) of this section):
    (a) Contains not more than seven brown or black discolored kernels 
or pieces of kernel per 400 g. (14 ounces) of drained weight;
    (b) Contains not more than 1 cubic centimeter of pieces of cob for 
each 400 g. (14 ounces) of drained weight;
    (c) Contains not more than 7 square centimeters (1.1 square inch) of 
husk per 400 g. (14 ounces) of drained weight; and
    (d) Contains not more than 180 mm. (7 inches) of silk per 28 g. (1 
ounce) of drained weight.
    (ii) When tested by the method prescribed in paragraph (b)(3) of 
this section, canned cream style corn (paragraph (a)(2)(ii) of this 
section):
    (a) Contains not more than 10 brown or black discolored kernels or 
pieces of kernel per 600 g. (21.4 ounces) of net weight;
    (b) Contains not more than 1 cubic centimeter of pieces of cob per 
600 g. (21.4 ounces) of net weight;
    (c) Contains not more than 7 square centimeters (1.1 square inch) of 
husk per 600 g. (21.4 ounces) of net weight;
    (d) Contains not more than 150 mm. (6 inches) of silk for each 28 g. 
(1 ounce) of net weight; and
    (e) Has a consistency such that the average diameter of the 
approximately circular area over which the prescribed sample spreads 
does not exceed 30.5 cm. (12 inches), except that when the washed 
drained material contains more than 20 percent of alcohol-insoluble 
solids, the average diameter of the approximately circular area over 
which the prescribed sample spreads does not exceed 25.4 cm. (10 
inches).
    (iii)(a) The weight of the alcohol-insoluble solids of whole-kernel 
corn (paragraph (a)(2)(i) of this section) does not exceed 27 percent of 
the drained weight, when tested by the method prescribed in paragraph 
(b)(2) of this section.
    (b) The weight of the alcohol-insoluble solids of the washed drained 
material of cream style corn (paragraph (a)(2)(ii) of this section) does 
not exceed 27 percent of the drained weight of such material, when 
tested by the method prescribed in paragraph (b)(3) of this section.
    (2) The method referred to in paragraph (b)(1) of this section for 
testing whole-kernel corn (paragraph (a)(2)(i) of this section) is as 
follows:
    (i) Determine the gross weight of the container. Open and distribute 
the contents of the container over the meshes of a U.S. No. 8 circular 
sieve which has previously been weighed. The diameter of the sieve is 
20.3 cm. (8 inches) if the quantity of the contents of the container is 
less than 1.36 kg. (3 pounds), and 30.5 cm. (12 inches) if such quantity 
is 1.36 kg. (3 pounds) or more. The bottom of the sieve is woven-wire 
cloth that complies with the specifications for such sieve set forth in 
the ``Definitions of Terms and Explanatory Notes'' prescribed in 
``Official Methods of Analysis of the Association of Official Analytical 
Chemists,'' 13th Ed. (1980), Table 1, ``Nominal Dimensions of Standard 
Test Sieves (U.S.A. Standard Series),'' under the heading ``Definitions 
of Terms and Explanatory Notes,'' which is incorporated by reference. 
Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick 
Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the 
National Archives and Records Administration (NARA). For information on 
the availability of this material at NARA, call 202-741-6030, or go to: 
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html. Without shifting the material on the 
sieve, so incline the sieve at approximately 17-20[deg] angle to 
facilitate drainage. Two minutes from the time drainage begins, weigh 
the sieve and the drained material. Record, in g. (ounces), the weight 
so found, less the weight of the sieve, as the drained weight. Dry and 
weigh the empty container and subtract this weight from the gross weight 
to obtain the net

[[Page 469]]

weight. Calculate the percent of drained liquid in the net weight.
    (ii) Pour the drained material from the sieve into a flat tray and 
spread it in a layer of fairly uniform thickness. Count, but do not 
remove, the brown or black discolored kernels or pieces of kernel and 
calculate the number per 400 g. (14 ounces) of drained material. Remove 
pieces of silk more than 12.7 mm. (one-half inch) long, husk, cob, and 
any pieces of material other than corn. Measure the aggregate length of 
such pieces of silk and calculate the length of silk per 28 g. (1 ounce) 
of drained weight. Spread the husk flat, measure its aggregate area, and 
calculate the area of husk per 400 g. (14 ounces) of drained weight. 
Place all pieces of cob under a measured amount of water in a cylinder 
which is so graduated that the volume can be measured to 0.1 cubic 
centimeter. Take the increase in volume as the aggregate volume of the 
cob and calculate the volume of cob per 400 g. (14 ounces) of drained 
weight.
    (iii) Comminute representative 100 g. sample of the drained corn 
from which the silk, husk, cob, and other material which is not corn 
(i.e., peppers) have been removed. An equal amount of water is used to 
facilitate this operation. Weigh to nearest 0.01 g. a portion of the 
comminuted material equivalent to approximately 10 g. of the drained 
corn into a 600 cubic centimeter beaker. Add 300 cubic centimeters of 80 
percent alcohol (by volume), stir, cover beaker, and bring to a boil. 
Simmer slowly for 30 minutes. Fit a Buchner funnel with a previously 
prepared filter paper of such sizes that its edges extend 12.7 mm. (one-
half inch) or more up the vertical sides of the funnel. The previous 
preparation of the filter paper consists of drying it in a flat-bottomed 
dish for 2 hours at 100 [deg]C, covering the dish with a tight fitting 
cover, cooling it in a desiccator, and promptly weighing to the nearest 
0.001 g. After the filter paper is fitted to the funnel, apply suction 
and transfer the contents of the beaker to the funnel. Do not allow any 
of the material to run over the edge of the paper. Wash the material on 
the filter with 80 percent alcohol (by volume) until the washings are 
clear and colorless. Transfer the filter paper with the material 
retained thereon to the dish used in preparing the filter paper. Dry the 
material in a ventilated oven, without covering the dish, for 2 hours at 
100 [deg]C. Place the cover on the dish, cool it in a desiccator, and 
promptly weigh to the nearest 0.001 g. From this weight subtract the 
weight of the dish, cover, and paper as previously found. Calculate the 
remainder to percentage.
    (3) The method referred to in paragraph (b)(1) of this section for 
testing cream-style corn (paragraph (a)(2)(ii) of this section) is as 
follows:
    (i) Allow the container to stand at least 24 hours at a temperature 
of 68 [deg]F to 85 [deg]F. Determine the gross weight, open, transfer 
the contents into a pan, and mix thoroughly in such a manner as not to 
incorporate air bubbles. (If the net contents of a single container is 
less than 510 g. (18 ounces) determine the gross weight, open, and mix 
the contents of the least number of containers necessary to obtain 510 
g. (18 ounces). Fill level full a hollow, truncated cone so placed on a 
polished horizontal plate as to prevent leakage. The cone has an inside 
bottom diameter of 7.62 cm. (3 inches), inside top diameter of 5.08 cm. 
(2 inches), and height of 12.30 cm. (4\27/32\ inches). As soon as the 
cone is filled, lift it vertically. Determine the average of the longest 
and shortest diameters of the approximately circular area on the plate 
covered by the sample 30 seconds after lifting the cone. Dry and weigh 
each empty container and subtract the weight so found from the gross 
weight to obtain the net weight.
    (ii) Transfer the material from the plate, cone, and pan onto a U.S. 
No. 8 sieve as prescribed in paragraph (b)(2)(i) of this section. The 
diameter of the sieve is 20.3 cm. (8 inches) if the quantity of the 
contents of the container is less than 1.36 kg. (3 pounds), and 30.5 cm. 
(12 inches) if such quantity is 1.36 kg. (3 pounds) or more. Set the 
sieve in a pan. Add enough water to bring the level within 9.53 mm. 
(three-eighth inch) to 6.35 mm. (one-fourth inch) of the top of the 
sieve. Gently wash the material on the sieve by combined up-and-down and 
circular motion for 30 seconds. Repeat washing with a second portion of 
water. Remove sieve

[[Page 470]]

from pan, incline to facilitate drainage, and drain for 2 minutes.
    (iii) From the material remaining on the U.S. No. 8 sieve, count, 
but do not remove, the brown or black discolored kernels or pieces of 
kernel and calculate the number per 600 g. (21.4 ounces) of net weight. 
Remove pieces of silk more than 12.7 mm. (one-half inch) long, husk, 
cob, and other material which is not corn (i.e., peppers). Measure 
aggregate length of such pieces of silk and calculate the length per 28 
g. (ounce) of net weight. Spread the husk flat and measure its aggregate 
area and calculate the area per 600 g. (21.4 ounces) of net weight. 
Place all pieces of cob under a measured amount of water in a cylinder 
which is so graduated that the volume may be measured to 0.1 cubic 
centimeter. Take the increase in volume as the aggregate volume of the 
cob and calculate the volume of cob per 600 g. (21.4 ounces) of net 
weight. Take a representative 100 g. sample of the material remaining on 
the U.S. No. 8 sieve (if such material weighs less than 100 g. take all 
of it) and determine the alcohol-insoluble solids as prescribed in 
paragraph (b)(2)(iii) of this section for whole kernel corn.
    (4) Determine compliance as specified in Sec.  155.3(b).
    (5) If the quality of canned corn falls below the standard 
prescribed in paragraph (b)(1) of this section, the label shall bear the 
general statement of substandard quality specified in Sec.  130.14(a) of 
this chapter, in the manner and form therein specified; however, if the 
quality of the canned corn falls below standard with respect to only one 
of the factors of quality specified by paragraphs (b)(1)(i) (a) to (d) 
of this section, or by paragraphs (b)(1)(ii) (a) to (e) of this section, 
there may be substituted for the second line of such general statement 
of substandard quality, ``Good food--not high grade'', a new line as 
specified after the corresponding subdivision designation of paragraph 
(b)(1) of this section, which the canned corn fails to meet:

(i)(a) or (ii)(a) ``Excessive discolored kernels''.
(i)(b) or (ii)(b) ``Excessive cob''.
(i)(c) or (ii)(c) ``Excessive husk''.
(i)(d) or (ii)(d) ``Excessive silk''.
(ii)(e) ``Excessively liquid''.

    (c) Fill of container. (1) The standard of fill of container for 
canned corn is:
    (i) Except in the case of vacuum pack corn the fill of the corn 
ingredient and packing medium, as determined by the general method for 
fill of container prescribed in Sec.  130.12(b) of this chapter, is not 
less than 90 percent of the total capacity of the container.
    (ii) In whole kernel corn, the drained weight of the corn 
ingredient, determined by the procedure set forth in Sec.  155.3, shall 
not be less than 61 percent of the water capacity of the container.
    (2) Determine compliance as specified in Sec.  155.3(b).
    (3) If canned corn falls below the standard of fill of container 
prescribed in paragraphs (c)(1) and (2) of this section, the label shall 
bear the general statement of substandard fill specified in Sec.  
130.14(b) of this chapter, in the manner and form therein specified.

[42 FR 14449, Mar. 15, 1977, as amended at 45 FR 43398, June 27, 1980; 
47 FR 11831, 11832, Mar. 19, 1982; 49 FR 10101, Mar. 19, 1984; 54 FR 
24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 
1998]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 155, Section 130


Home | About | Search