Tor volatilized during water removal ay be condensed and reincorporatin the concentrated fruit or fruit ce. In the case of citrus fruits, the rhole fruit, including the peel but excrding the seeds, may be used, and in the case of citrus juice or concentrated trus juices, cold-pressed citrus oil may be added thereto in an amount not exeding that which would have been obained if the whole fruit had been used. The quantity of fruit ingredients used such that, in relation to the weight of the finished sherbet, the weight of fruit fruit juice, as the case may be (includwater necessary to reconstitute parally or wholly dried fruits or fruit juices their original moisture content), is less than 2 percent in the case of trus sherbets, 6 percent in the case of ry sherbets, and 10 percent in the case of sherbets prepared with other rits. For the purposes of this section, tomatoes and rhubarb are considered as inds of fruit. c) The optional dairy ingredients reared to in paragraph (a) of this secton are: Cream, dried cream, plastic, eam (sometimes known as concen rated milk fat), butter, butter oil, milk, Concentrated milk, evaporated milk, suerheated condensed milk, sweetened mndensed milk, dried milk, skim milk, ncentrated skim milk, evaporated skim ilk, condensed skim milk, superheated ondensed skim milk, sweetened conensed skim milk, sweetened condensed art-skim milk, nonfat dry milk, sweet ream buttermilk, condensed sweet eam buttermilk, dried sweet cream Buttermilk, skim milk that has been conEntrated and from which part of the actose has been removed by crystallizaon, concentrated cheese whey, and red cheese whey. Water may be dded, or water may be evaporated from he mix. The sweet cream buttermilk Ed the concentrated sweet cream butmilk or dried sweet cream buttermilk, shen adjusted with water to a total lids content of 8.5 percent, has a titratble acidity of not more than 0.17 perent, calculated as lactic acid. The em "milk" as used in this section means Cow's milk. Dried cheese whey is unirmly light in color, free from brown and black scorched particles, and has in alkalinity of ash, not more than 225 liliters 0.1N HC1 per 100 grams, a bacterial count of not more than 50,000 er gram, and, as adjusted with water to a total solids content of 6.5 percent, a titratable acidity of not more than 0.16 percent calculated as lactic acid. Concentrated cheese whey has an alkalinity of ash, not more than 115 milliliters 0.1N HC1 per 100 grams, a bacterial count of not more than 50,000 per gram, and, as adjusted with water to a total solids content of 6.5 percent, a titratable acidity of not more than 0.18 percent, calculated as lactic acid. (d) The optional sweetening ingredients referred to in paragraph (a) of this section are: Sugar (sucrose), dextrose, invert sugar (paste or sirup), glucose sirup, dried glucose sirup, corn sirup, dried corn sirup, malt sirup, malt extract, dried malt sirup, dried malt extract, maltose sirup, dried maltose sirup. (e) Other optional ingredients referred to in paragraph (a) of this section are: (1) Liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks; but the weight of egg yolk solids therein is less than 0.5 percent of the weight of the finished fruit sherbet. (2) Agar-agar, algin (sodium alginate), calcium sulfate, egg white, gelatin, gum acacia, guar seed gum, gum karaya, locust bean gum, oat gum, gum tragacanth, hydroxypropyl methylcellulose, carrageenan, salts of carrageenan, furcelleran, salts of furcelleran, lecithin, pectin, psyllium seed husk, sodium carboxymethylcellulose. The total weight of the solids of any such ingredient used singly or of any combination of two or more such ingredients used (including any such ingredient added separately to the fruit ingredient) is not more than 0.5 percent of the weight of the finished fruit sherbet. Such ingredients may be added in admixture with dextrin, propylene glycol, or glycerin. (3) Monoglycerides or diglycerides or both of fat-forming fatty acids. The total weight of such ingredients is not more than 0.2 percent of the weight of the finished fruit sherbet. If the preparation used is one having a high proportion of monoglycerides (over 90 percent), it may be preblended with edible fat, but the amount of such fat does not exceed 20 percent by weight of the blend, and the total amount of the blend used does not exceed 0.2 percent of the weight of the finished fruit sherbet. (4) Polyoxyethylene (20) sorbitan tristearate, polysorbate 80, or both (complying with the provisions of § 121.1008 and § 121.1009 of this chapter including the limit on either used separately or both used in combination of not more than 0.1 percent by weight of the finished frozen dessert). (5) Propylene glycol alginate (complying with the provisions of § 121.1015 of this chapter including the limit of not more than 0.5 percent by weight of the finished frozen dessert). (6) Citric acid, tartaric acid, malic acid, lactic acid, ascorbic acid, phosphoric acid, or any combination of two or more of these in such quantity as seasons the finished food. (7) Casein prepared by precipitation with gums, ammonium caseinate, calcium caseinate, potassium caseinate, sodium caseinate. (8) Any natural food flavoring. (9) Any artificial flavoring. (10) Coloring, including artificial coloring. (11) Microcrystalline cellulose, in a quantity not to exceed 0.5 percent of the weight of the finished fruit sherbet. (12) When one or more of the optional thickening ingredients in subparagraph (2) or (5) of this paragraph are used, dioctyl sodium sulfosuccinate complying with the requirements of § 121.1137 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients. (f) The name of each such fruit sherbet is " sherbet," the blank being filled in with the common name of the fruit or fruits from which the fruit ingredients used are obtained. When the names of two or more fruits are included, such names shall be arranged in order of predominance, if any, by weight of the respective fruit ingredients used. (g) When the optional ingredients artificial coloring or artificial flavoring are used in fruit sherbet they shall be named on the labels as follows: (1) The label shall designate artificial coloring by the statement "artificially colored," "artificial coloring added," "with added artificial coloring," or an artificial color added," the blank being filled in with the name of the artificial coloring used. (2) The label shall designate artificial flavoring by the statement "artificially flavored," "artificial flavoring added," "with added artificial flavoring," or an artificial flavor added," the blank being filled in with the name of the artificial flavoring used. (3) Whenever artificial flavoring is not added as such but as a component of some other ingredient, the label shall in 66. (4) When the optional ingredient crocrystalline cellulose specified in pa graph (e) (11) of this section is used, label shall bear the statement "mic crystalline cellulose added" or added microcrystalline cellulose." Label statements may be combined, for example, "with added artificial voring and artificial coloring." (h) Where one or more of the optio ingredients artifical coloring or artifi flavoring are used and there appears the label any representation as to fruit or fruits in the sherbet, St representation shall be immediately a conspicuously accompanied by approp ate label statements as prescribed in p agraph (g) of this section, showing optional ingredients used. (i) Wherever the name of the fo appears on the label so conspicuously to be easily seen under customary co ditions of purchase, the statements sp ified in this section, showing the optio ingredients used, shall immediately a conspicuously precede or follow name without intervening writt printed, or graphic matter. su [29 F.R. 18126, Dec. 22, 1964, as amended 31 FR. 14830, Nov. 23, 1966; 32 F.R. 11 Feb. 1, 1967] § 20.5 Water ices; identity; label sta ment of optional ingredients. (a) Water ices are the foods, each which is prepared by freezing, while st ring, a mix composed of one or more the optional characterizing fruit ingred ents specified in paragraph (b) of t section, sweetened with one or more the optional sweetening ingredien specified in paragraph (c) of this se tion. One or more of the optional i gredients specified in paragraph (d) this section may be used, subject to t conditions hereinafter set forth. T titratable acidity of the finished wat ice, calculated as lactic acid, is not le than 0.35 percent. The mix, with without added water, may be season with salt, and may be homogenized. T finished water ice weighs not less tha 6 pounds to the gallon. (b) The optional fruit ingredients r ferred to in paragraph (a) of this se tion are any mature fruit or the juice any mature fruit. The fruit or fruit jui used may be fresh, frozen, canned, con centrated, or partially or wholly drie The fruit may be thickened with pectin zother of the optional ingredients amed in paragraph (d)(1) of this secsubject to the restriction on the total antity of such substances in water ices rescribed in that paragraph. The fruit s prepared by the removal of pits, seeds, ns, and cores where such removal is al in preparing that kind of fruit for nsumption as fresh fruit. The fruit may be screened, crushed, or otherwise mminuted. It may be acidulated with tric acid, ascorbic acid, or phosphoric acid. In the case of fruit or fruit pices from which part of the water removed, substances contributing favor volatilized during water removal may be condensed and reincorporated n the concentrated fruit or fruit juice. In the case of citrus fruits, the whole uit, including the peel but excluding the seeds, may be used, and in the case of citrus juice or concentrated trus juices, cold-pressed citrus oil may be added thereto in an amount not exceeding that which would have been obtained if the whole fruit had been used. The quantity of fruit ingredients used such that in relation to the weight of the finished water ice, the weight of fruit fruit juice as the case may be (including water necessary to reconstitute partially or wholly dried fruits or fruit juices to their original moisture content) is not less than 2 percent in the case of citrus ices, 6 percent in the case of berry ices, and 10 percent in the case of ices prepared with other fruits. (c) The optional sweetening ingredients referred to in paragraph (a) of this section are: Sugar (sucrose), dextrose, Invert sugar (paste or sirup), glucose sirup, dried glucose sirup, corn sirup, dried corn sirup, malt sirup, malt extract, dried malt sirup, dried malt extract, maltose sirup, dried maltose sirup. (d) Other optional ingredients referred to in paragraph (a) of this section are: (1) (i) Agar-agar, algin (sodium algihate), egg white, gelatin, gum acacia, guar seed gum, gum karaya, locust bean gum, oat gum, gum tragacanth, hydroxypropyl methylcellulose, carrageehan, salts of carrageenan, furcelleran, salts of furcelleran, propylene glycol alginate, pectin, psyllium seed husk, sodium carboxymethylcellulose. The total weight of the solids of any such ingredient used singly, or of any combination of two or more such ingredients used (including any such ingredient added separately to the fruit ingredient), is not more than 0.5 percent of the weight of the finished water ice. Such ingredients may be added in admixture with dextrin, propylene glycol, or glycerin. (ii) When one or more of the optional thickening ingredients in subdivision (i) of this subparagraph are used, dioctyl sodium sulfosuccinate complying with the requirements of § 121.1137 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients. (2) Citric acid, tartaric acid, malic acid, lactic acid, ascorbic acid, phosphoric acid, or any combination of two or more of these in such quantity as seasons the finished food. (3) Any natural flavoring. (5) Coloring, including artificial coloring. (e) The name of each such water ice is " ice," the blank being filled in with the common name of the fruit or fruits from which the fruit ingredient used is obtained. When the names of two or more fruits are included, such names shall appear in the order of predominance, if any, by weight of the respective fruit ingredients used. (f) When the optional ingredients artificial coloring and artificial flavoring are used in water ices they shall be named on the labels as follows: (1) The label shall designate artificial coloring by the statement "artificially colored," "artificial coloring added," "with added artificial coloring," an artificial color added," the blank being filled in with the name of the artificial coloring used. or (2) The label shall designate artificial flavoring by the statement "artificially flavored," "artificial flavoring added," "with added artificial flavoring," or an artificial flavor added," the blank being filled in with the name of the artificial flavoring used. Label statements may be combined, as for example, "flavoring and artificial coloring added." (g) Where one or more of the optional ingredients artificial coloring or artificial flavoring are used and there appears on the labeling any representation as to the fruit or fruits in the ice, such representation shall be immediately and co spicuously accompanied by appropr label statements as prescribed in pal For the purposes of this part: (a) The term "vanilla beans" means the properly cured and dried fruit pods of Vanilla planifolia Andrews and of Vanilla tahitensis Moore. (b) The term "unit weight of vanilla beans" means, in the case of vanilla beans containing not more than 25 percent moisture, 13.35 ounces of such beans; and, in the case of vanilla beans containing more than 25 percent moisture, it means the weight of such beans equivalent in content of moisture-free vanilla-bean solids to 13.35 ounces of vanilla beans containing 25 percent moisture. (For example, one unit weight of vanilla beans containing 33.25 percent moisture amounts to 15 ounces.) The moisture content of vanilla beans is determined by the method prescribed in Official Methods of Analysis of the Association of Official Agricultural Chemists, Ninth Edition, 1960, sections 22.004 a 22.005 [Ed. note, 10th edition, 1965, 327, secs. 22.004, 22.005], except that toluene used is blended with 20 perc by volume of benzene and the total d tillation time is 4 hours. To prep samples for analysis, the pods chopped into pieces approximately inch in longest dimension, using care avoid moisture change. (c) The term "unit of vanilla const uent" means the total sapid and odor principles extractable from one u weight of vanilla beans, as defined paragraph (b) of this section, by aqueous alcohol solution in which t content of ethyl alcohol by volu amounts to not less than 35 percent. [27 F.R. 8757, Sept. 1, 1962, as amended 28 F.R. 9983, Sept. 14, 1963] § 22.2 Vanilla extract; identity; la statement of optional ingredients. (a) Vanilla extract is the solution aqueous ethyl alcohol of the sapid a odorous principles extractable from nilla beans. In vanilla extract the co tent of ethyl alcohol is not less th 35 percent by volume and the content vanilla constituent, as defined in § 2 (c), is not less than one unit per gallo The vanilla constituent may be extract directly from vanilla beans or it may added in the form of concentrated v nilla extract or concentrated vani flavoring or vanilla flavoring conce trated to the semisolid form called v nilla oleoresin. Vanilla extract m contain one or more of the followi optional ingredients: fold," the blank being d in with the whole number (disrering fractions) expressing the nume of units of vanilla constituent per alon of the article. Wherever the name of the food mears on the label so conspicuously as e easily seen under customary condis of purchase, the labeling required subparagraph (2) of this paragraph immediately and conspicuously pree or follow such name, without inening written, printed, or graphic tter. PR. 8757, Sept. 1, 1962, as amended at FR. 9983, Sept. 14, 1963] 223 Concentrated vanilla extract; identity; label statement of optional ingredients. A Concentrated vanilla extract conms to the definition and standard of entity and is subject to any requireent for label statement of optional inedients prescribed for vanilla extract 22.2, except that it is concentrated to Ove part of the solvent, and each on contains two or more units of nilla constituent as defined in § 22.1 :. The content of ethyl alcohol is not than 35 percent by volume. b) The specified name of the food is concentrated vanilla extract d" or ". fold concentrated anilla extract," the blank being filled with the whole number (disregarding actions) expressing the number of mits of vanilla constituent per gallon the article. (For example, “concenated vanilla extract 2-fold.") FR. 8757, Sept. 1, 1962, as amended at FR. 9983, Sept. 14, 1963] 22.4 Vanilla flavoring; identity; label statement of optional ingredients. (a) Vanilla flavoring conforms to the definition and standard of identity and subject to any requirement for label Satement of optional ingredients preribed for vanilla extract by § 22.2, expt that its content of ethyl alcohol is ess than 35 percent by volume. (b) The specified name of the food is Tanilla flavoring." FR. 8757, Sept. 1, 1962] 22.5 Concentrated vanilla flavoring; identity; label statement of optional ingredients. gredients prescribed for vanilla flavoring by § 22.4, except that it is concentrated to remove part of the solvent, and each gallon contains two or more units of vanilla constituent as defined in § 22.1 (c). is (b) The specified name of the food "concentrated vanilla flavoring fold" or ". fold concentrated vanilla flavoring," the blank being filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per gallon of the article. (For example, “concentrated vanilla flavoring 3fold.") [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.6 Vanilla-vanillin extract; identity; label statement of optional ingredients. (a) Vanilla-vanillin extract conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that for each unit of vanilla constituent, as defined in § 22.1(c), contained therein, the article also contains not more than 1 ounce of added vanillin. (b) The specified name of the food is "vanilla-vanillin extract fold" or fold vanilla-vanillin extract," followed immediately by the statement "contains vanillin, an artificial flavor (or flavoring)." The blank in the name is filled in with the whole number (disregarding fractions) expressing the sum of the number of units of vanilla constituent plus the number of ounces of added vanillin per gallon of the article. However, if the strength of the article is less than 2-fold, the term " fold" is omitted from |