A-A-20161C
5.3 Ingredients.
5.3.1 Raw ingredients. The prepared fruit pie fillings shall be prepared from fresh, frozen, or canned fruit, or a combination thereof, except that dried fruit may be used for apricot, apple, or raisin pie filling. Apple pie filling shall contain a 2 to 1 ratio of ground cinnamon to ground nutmeg or 0.1 percent cinnamon and 0.05 percent nutmeg by weight of finished canned product or commercial spice blend that yields an acceptable product. Lemon pie filling shall be prepared from concentrated or canned lemon juice and may contain egg yolks.
5.3.2 Dry ingredients. Type I prepared pie fillings shall contain nutritive sweeteners. Type II prepared fruit pie fillings shall contain non-nutritive sweeteners (i.e. saccharin, sorbitol, maltitol, sucralose) as permitted by the FDA. The prepared fruit pie fillings shall contain thickening ingredients (i.e. starch, pectin, carrageenan, and cellulose gums). Optional ingredients (i.e. lemon juice citrate, fruit essence, seasonings, artificial colors, preservatives, natural or artificial flavorings) may be included. No sulfur dioxide yielding compounds may be used, except that sulfur dioxide may be used as a preservative for dried apricots, dried apples, and raisins in accordance with 21 CFR ยง 182.3862. The dry ingredients including non-nutritive sweeteners, thickeners, and optional ingredients used in the preparation of the fruit pie fillings shall comply with the purity standards of the Food Chemicals Codex (FCC) or U.S. Pharmacopeia (USP) National Formulary quality, as appropriate.
5.3.3 Water. Water used in the formulation shall conform to the National Primary Drinking
Water Regulations (40 CFR Part 141).
5.3.4 Egg yolks. Egg yolks shall be prepared under the continuous inspection of the USDA, Food Safety and Inspection Service (FSIS) and shall be identified by appropriate labeling or marking with an USDA Inspection Certificate. The egg yolks shall have been tested and certified as Salmonella, not detected, or as Salmonella, not isolated, by the USDA. Egg ingredients shall have been processed according to the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590) as amended. USDA Certification Sampling and Testing for Salmonella are in accordance with 9 CFR Part 592 as Voluntary Inspection of Egg Products for which services are reimbursable.
5.3.5 Fruit. Fruit ingredients shall be of the following U.S. Standards for Grades, as applicable.
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