[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 155_CANNED VEGETABLES--Table of Contents
Subpart B_Requirements for Specific Standardized Canned Vegetables
Sec. 155.194 Catsup.
(a) Identity--(1) Definition. Catsup, ketchup, or catchup is the
food prepared from one or any combination of two or more of the
following optional tomato ingredients:
(i) Tomato concentrate as defined in Sec. 155.191(a)(1), except
that lemon juice, concentrated lemon juice, or safe and suitable organic
acids may be used in quantities no greater than necessary to adjust the
pH, and in compliance with Sec. 155.191(b).
(ii) The liquid derived from mature tomatoes of the red or reddish
varieties Lycopersicum esculentum P. Mill.
(iii) The liquid obtained from the residue from preparing such
tomatoes for canning, consisting of peelings and cores with or without
such tomatoes or pieces thereof.
(iv) The liquid obtained from the residue from partial extraction of
juice from such tomatoes.
Such liquid is strained so as to exclude skins, seeds, and other coarse
or hard substances in accordance with current good manufacturing
practice. Prior to straining, food-grade hydrochloric acid may be added
to the tomato material in an amount to obtain a pH no lower than 2.0.
Such acid is then neutralized with food-grade sodium hydroxide so that
the treated tomato material is restored to a pH of 4.20.2. The final composition of the food may be adjusted
by concentration and/or by the addition of water. The food may contain
salt (sodium chloride formed during acid neutralization shall be
considered added salt) and is seasoned with ingredients as specified in
paragraph (a)(2) of this section. The food is preserved by heat
sterilization (canning), refrigeration, or freezing. When sealed in a
container to be held at ambient temperatures, it is so processed by
heat, before or after sealing, as to prevent spoilage.
(2) Ingredients. One or any combination of two or more of the
following safe and suitable ingredients in each of the following
categories is added to the tomato ingredients specified in paragraph
(a)(1) of this section:
(ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined
in part 168 of this chapter shall be as defined therein.
(iii) Spices, flavoring, onions, or garlic.
(3) Labeling. (i) The name of the food is ``Catsup,'' ``Ketchup,''
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(a) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from canning'' if the optional
tomato ingredient specified in paragraph (a)(1)(iii) of this section or
tomato concentrate containing the ingredient specified in Sec.
155.191(a)(1)(ii) is present.
(b) The statement ``Made from'' or ``Made in part from,'' as the
case may be, ``residual tomato material from partial extraction of
juice'' if the optional tomato ingredient specified in paragraph
(a)(1)(iv) of this section or tomato concentrate containing the
ingredient specified in Sec. 155.191(a)(1)(iii) is present.
(iii) 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; except that the name ``tomato
concentrate'' may be used in lieu of the names ``tomato puree,''
``tomato pulp,'' or ``tomato paste'' and when tomato concentrates are
used, the labeling requirements of Sec. 155.191(a)(3)(ii)(a) and
(a)(3)(ii)(b) do not apply.
(b) Quality. (1) The standard of quality for catsup is as follows:
The consistency of the finished food is such that its flow is not more
than 14 centimeters in 30 seconds at 20 [deg]C when tested in a Bostwick
Consistometer in the following manner: Check temperature of mixture and
adjust to 201 [deg]C. The trough must also be at a
temperature close to 20 [deg]C. Adjust end-to-end level of Bostwick
Consistometer by means of
the spirit level placed in trough of instrument. Side-to-side level may
be adjusted by means of the built-in spirit level. Transfer sample to
the dry sample chamber of the Bostwick Consistometer. Fill the chamber
slightly more than level full, avoiding air bubbles as far as possible.
Pass a straight edge across top of chamber starting from the gate end to
remove excess product. Release gate of instrument by gradual pressure on
lever, holding the instrument down at the same time to prevent its
movement as the gate is released. Immediately start the stop watch or
interval timer, and after 30 seconds read the maximum distance of flow
to the nearest 0.1 centimeter. Clean and dry the instrument and repeat
the reading on another portion of sample. Do not wash instrument with
hot water if it is to be used immediately for the next determination, as
this may result in an increase in temperature of the sample. For highest
accuracy, the instrument should be maintained at a temperature of
201 [deg]C. If readings vary more than 0.2
centimeter, repeat a third time or until satisfactory agreement is
obtained. Report the average of two or more readings, excluding any that
appear to be abnormal.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the quality of catsup falls below the standard prescribed in
paragraphs (b) (1) and (2) 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, but in lieu of
such general statement of substandard quality when the quality of the
catsup falls below the standard, the label may bear the alternative
statement, ``Below Standard in Quality--Low Consistency.''
(c) Fill of container. (1) The standard of fill of container for
catsup, 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 except:
(i) When the food is frozen, or
(ii) When the food is packaged in individual serving-size packages
containing 56.7 grams (2 ounces) or less.
(2) Determine compliance as specified in Sec. 155.3(b).
(3) If the catsup falls below the standard of fill prescribed in
paragraphs (c) (1) and (2) of this section, the label shall bear the
general statement of substandard fill as specified in Sec. 130.14(b) of
this chapter, in the manner and form therein specified.
[48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984; 58
FR 2883, Jan. 6, 1993]
Additives that reference this regulation: