§150.141 加甜果冻(Artificially sweetened fruit jelly)

      更过关于果泥、果冻、果脯和相关制品的法规，请详见美国FDA 21 CFR 第150部分关于果泥、果冻、果脯及相关制品的法规汇总。

　　§ 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 §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.

　　（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 §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 §172.620 or §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 §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 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]