United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Orange Juice

Effective date January 10, 1983
This is the first issue of the United States Standards for Grades of Orange Juice combining all the

previously issued orange juice standards. This issue includes grade standards for reduced acid

frozen concentrated orange juice. The following standards are superseded: the United States

Standards for Grades of Canned Orange Juice (Eighth Issue, as amended, July 1, 1969); the United

States Standards for Grades of Frozen Concentrated Orange Juice (Fourth Issue, as amended,

September 21, 1968); the United States Standards for Grades of Concentrated Orange Juice for

Manufacturing (Third Issue, November 17, 1964); the United States Standards for Grades of Canned

Concentrated Orange Juice (Fourth Issue, as amended, September 21, 1968); the United States

Standards for Grades of Dehydrated Orange Juice (First Issue, as amended, September 21, 1968);

the United States Standards for Grades of Pasteurized Orange Juice (First Issue, as amended, July

1, 1969); and the United States Standards for Grades of Orange Juice from Concentrate (First Issue,

as amended, July 1, 1969). This issue was published in the FEDERAL REGISTER of December

10, 1982 (47 FR 55455) to become effective January 10, 1983.

Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of

1946, which provides for the development of official U.S. grades to designate different levels of

quality. These grade standards are available for use by producers, suppliers, buyers, and

consumers. As in the case of other standards for grades of processed fruits and vegetables, these

standards are designed to facilitate orderly marketing by providing a convenient basis for buying and

selling, for establishing quality control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the Federal

inspection service, the only activity authorized to approve the designation of U.S. grades as

referenced in the standards, as provided under the Agricultural Marketing Act of 1946. This service,

available as on-line (in-plant) or lot inspection and grading of all processed fruit and vegetable

products, is offered to interested parties, upon application, on a fee-for-service basis. The

verification of some specific recommendations, requirements, or tolerances contained in the

standards can be accomplished only by the use of on-line inspection procedures. In all instances,

a grade can be assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of several

processed fruits and vegetables are available upon request for a nominal fee. These manuals or

instructions contain detailed interpretations of the grade standards and provide step-by-step

procedures for grading the product.

Grade standards are issued by the United States Department of Agriculture (USDA) after careful

consideration of all data and views submitted, and the USDA welcomes suggestions which might

aid in improving the standards in future revisions. Comments may be submitted to, and copies of

standards and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Orange Juice

Section Page No.

§52.1551 Product description. ....................................... 2

§52.1552 Styles. .................................................. 2

§52.1553 Definitions of terms. ....................................... 2

§52.1554 Recommended sample unit size. ............................. 5

§52.1555 Grades. ................................................. 5

§52.1556 Factors of quality and analysis. ............................... 5

§52.1557 Requirements for grades. ................................... 7

§52.1558 Sample size. ............................................. 15

§52.1559 Lot requirements. ......................................... 15

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.1551 Product description.

(a) For the purpose of these standards the following products are represented

as defined in the Standards of Identity issued under the Federal Food, Drug,

and Cosmetic Act.

(1) Pasteurized orange juice (21 CFR 146.140).

(2) Canned orange juice (21 CFR 146.141).

(3) Orange juice from concentrate (21 CFR 146.145).

(4) Frozen concentrated orange juice (21 CFR 146.146).

(5) Reduced acid frozen concentrated orange juice (21 CFR 146.148).

(6) Canned concentrated orange juice (21 CFR 146.150).

(7) Concentrated orange juice for manufacturing (21 CFR 146.153

and 21 CFR 146.154).

(b) For the purpose of these standards the following product is not defined in the

Standards of Identity issued under the Federal Food, Drug, and Cosmetic

Act. The product is defined as follows:

"Dehydrated orange juice" is the product made from any of the products

listed in paragraph (a) of this section. Optional functional ingredient(s)

permissible under the Federal Food, Drug, and Cosmetic Act may be used.

The dehydrated orange juice is reduced to a suitable moisture content

necessary for preservation.

§52.1552 Styles.

(a) Unsweetened.

(b) Sweetened (not applicable to reduced acid frozen concentrated orange

juice).

§52.1553 Definitions of terms.

In these U.S. Standards, unless otherwise required by the context, the following terms

shall be construed, respectively, to mean:
3

(a) Acidmeans the percent, by weight, of total acidity (calculated as anhydrous

citric acid).

(b) Appearance means the physical properties of orange juice which are

evaluated by the human eye.

(c) Brix means the total soluble solids as determined when tested with a Brix

hydrometer and applying the applicable temperature correction. The Brix

may be determined by any other method that gives equivalent results.

(d) Brix/acid ratio means the ratio of the degrees Brix of the juice to the grams

of anhydrous citric acid per 100 grams of the juice.

(e) Brix value means the refractometric sucrose value determined in

accordance with the International Scale of Refractive Indices of Sucrose

Solutions and to which the applicable correction for acid is added. The Brix

value is determined in accordance with the refractometric method outlined

in the Official Methods of Analysis of the Association of Official

Analytical Chemists.

(f) Brix value/acid ratio means the ratio of the Brix value of the concentrate, in

degrees Brix, to the grams of anhydrous citric acid per 100 grams of

concentrate.

(g) Coagulation means curdling of orange juice.

(h) Color.

The color of the orange juice is evaluated by comparing the color of the juice

with the USDA Orange Juice Color Standards as points of reference.

(i) Color standards means the official USDA Orange Juice Color Standards.

The availability and procedure for using the color standards may be obtained

from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456

Any device approved by the USDA which gives values equivalent to the

USDA Color Standards may be used.
4

(j) Defects means juice cells, pulp, seeds or portions of seeds, specks,

particles of membrane, core, peel, or any other distinctive features that

adversely affect the appearance or drinking quality of the orange juice.

(1) Practically free from defects means defects in excess of that

normally expected in orange juice are not present.

(2) Reasonably free from defects means the presence of defects does

not seriously affect the appearance or drinking quality of the orange

juice.

(k) Flavor. The flavor is evaluated based upon characteristics normal to each

type of product.

(1) Very good flavor means that the flavor is fine, distinct, and

substantially typical of orange juice extracted from fresh mature sweet

oranges and is free from off flavors of any kind.

(2) Good flavor means the flavor is similar to the flavor of juice extracted

from fresh mature sweet oranges. The orange juice may be slightly

affected by processing, packaging, or storage conditions.

(3) Poor flavor means orange juice that fails the requirements for good

flavor.

(l) Reconstituted juice means the product obtained by thoroughly mixing the

concentrate with the amount of water prescribed on the label or other

appropriate directions.

(m) Reconstitutes properly means that, upon mixing with water, the concentrate

dissolves readily and has no material coagulation or separation.

(n) Recoverable oil means the volume of oil that may be recovered from orange

juice as determined by the Methods of Analysis of the Association of

Official Analytical Chemists.

(o) Sample unit means a portion of orange juice selected for grading.

(p) Separation means that the lighter suspended material rises and heavier

suspended material sinks resulting in a zone of clear or transparent liquid.
5

§52.1554 Recommended sample unit size.

The requirements for all factors of quality are based on the following:

(a) The entire contents of a container;

(b) A representative portion of the contents of a container;

(c) Combination of the contents of two or more containers; or

(d) A portion of unpacked product.

§52.1555 Grades.

(a) U. S. Grade A is the quality of orange juice that meets the applicable

requirements of Tables I - VIII;

(b) U. S. Grade B is the quality of orange juice that meets the applicable

requirements of Tables I - VIII;

(c) Substandardis the quality of orange juice that fails to meet the requirements

for Grade B.

§52.1556 Factors of quality and analysis.

The grade of a lot of product is based on observation and analysis of the orange juice for

the following applicable quality and analytical factors:

(a) Quality:

(1) Appearance;

(2) Coagulation;

(3) Color;

(4) Defects;

(5) Flavor;

(6) Reconstitution;

(7) Separation; and

(8) Total score points.
6

(b) Analytical:

(1) Acid;

(2) Brix measurement or Brix value measurements;

(3) Brix/acid ratio or Brix value/acid ratio; and

(4) Recoverable oil.
7

§52.1557 Requirements for grades.

Table I - Canned Orange Juice

Factors Grade A Grade B

Quality:

 Coagulation. ......... None. Slight.

 Color. .............. Good. Reasonably good.

(Equal to or better than USDA (Not as good as USDA OJ 6, but

OJ 6.) not off color.

Score Points .... 36 - 40. 32 - 35.

 Defects. ............ Practically free. Reasonably free.

Score Points .... 18 - 20. 16 - 17.

 Flavor. ............. Very good. Good.

Score Points .... 36 - 40. 32 - 35.

Total Score Points. .... Minimum - 90. Minimum - 80.

Analytical: Unsweetened Sweetened Unsweetened Sweetened

 Brix:Minimum 10.5E 10.5E 10.0E 10.5E

 Brix/Acid Ratio Min Max Min Max Min Max Min Max

Brix < 11.5E ..... 10.5:1 20.5:1 ..... ..... 9.5:1 20.5:1 ..... .......

Brix 11.5Eor more. 9.5:1 20.5:1 ..... ..... 9.5:1 20.5:1 ..... .......

Brix < 15E ....... ..... ...... 12.5:1 20.5:1 ...... ...... 12.5:1 20.5:1

Brix 15E or more. . ..... ...... 9.5:1 20.5:1 ...... ...... 9.5:1 20.5:1

Acid (wt/100 g):

California/ Arizona. 0.70g 1.40g 0.70g 1.40g 0.55g 1.55g 0.60g 1.60g

Outside California/

Arizona. ........ 0.60g 1.40g 0.60g 1.40g 0.55g 1.55g 0.60g 1.60g

Recoverable Oil (percent

by volume): Maximum . 0.035 0.035 0.055 0.055
8

Table II - Frozen Concentrated Orange Juice

Factors Grade A Grade B

Quality: _1/

 Appearance ......... . Fresh orange juice Fresh orange juice.

 Reconstitution. ........ Reconstitutes properly. Reconstitutes properly.

 Color. ............... Very Good. 

(Equal to or better than USDA OJ 5.)

Good.

(Not as good as USDA OJ 5, but

not off color.)

Score points ...... 36-40 32-35

 Defects. ............. Practically free. Reasonably free.

Score points ...... 18-20 16-17

 Flavor. ............... Very good. Good.

Score points ...... 36-40 32-35

Total Score Points. ...... Minimum - 90 Minimum - 80

Analytical: Unsweetened Sweetened Unsweetened Sweetened

 Concentrate:

 Brix value:

 Minimum. ............ 41.8E 42.0E 41.8E 42.0E

 Brix value/Acid Ratio: Min Max Min Max Min Max Min Max

 California/ Arizona. .... 11.5:1 19.5:1 12.0:1 19.5:1 10.0:1 10.0:1

 Outside California/ 

Arizona. .............. 12.5:1 19.5:1 13.0:1 19.5:1 10.0:1 10.0:1

 Reconstituted Juice:

 Brix: Minimum. ........ 11.8E 11.8E

 Soluble Orange Solids, 

exclusive of sweetener 

(percent by weight of 

finished product): 

 Minimum. ............ 11.8 11.8

 Recoverable Oil 

(percent by volume): 

Maximum ............. 0.035 0.040

1_/ Reconstituted prior to grading.
9

Table III - Reduced Acid Frozen Concentrated Orange Juice

Factors Grade A Grade B

Quality: 1/

Appearance. ...... Fresh orange juice. Fresh orange juice.

Reconstitution. .... Reconstitutes properly. Reconstitutes properly.

Color. ........... Very good. Good.

(Equal to or better than (Not as good as USDA OJ

USDA OJ 5.) 5, but not off color.)

 Score points. ..... 36 - 40. 32 - 35.

Defects. .......... Practically free. Reasonably free.

 Score points. ..... 18 - 20. 16 - 17.

Flavor. ........... Very good. Good.

 Score points. ..... 36 - 40. 32 - 35.

Total Score Points. . Minimum - 90. Minimum - 80.

Analytical:

Concentrate:

Brix value: 41.8E 41.8E

Minimum. .........

Brix value/Acid Ratio. Min Max Min Max

21.0:1 26.0:1 21.0:1 26.0:1

Reconstituted Juice:

Brix: Minimum. .... 11.8E 11.8E

Recoverable Oil

(percent by

volume):Maximum. . 0.035. 0.040.

_1/ Reconstituted prior to grading.
10

Table IV - Concentrated Orange Juice for Manufacturing

Factors Grade A Grade B

Quality: 2/

Reconstitution. .... Reconstitutes properly. Reconstitutes properly

Color. ........... Good. Reasonably good.

(Equal to or better than (Not as good as USDA OJ

USDA OJ 6.) 6, but not off color)

 Score Points. ..... 36 - 40. 32 - 35.

Defects. .......... Practically free. Reasonably free.

 Score Points. ..... 18 - 20. 16 - 17.

Flavor. ........... Very good. Good.

 Score Points. ..... 36 - 40. 32 - 35.

Total Score Points. . Minimum - 90. Minimum - 80.

Analytical:

 Soluble orange solids, 11.8E 11.8E

exclusive of sweetener

 (percent by weight of 

finished product): 

Minimum. ............

 Min Max Min Max

 Brix value/Acid Ratio. . . 8.0:1 24.0:1 8.0:1 24.0:1

_2/ Reconstituted to 11.8E Brix prior to grading.
11

Table V - Canned Concentrated Orange Juice

Factors Grade A Grade B

Quality: 1/

 Appearance. ...... Reasonably characteristic of fresh Fairly characteristic of fresh orange

orange juice. juice.

 Reconstitution. ..... Reconstitutes properly. Reconstitutes properly.

 Color. ............ Very good. (Equal to or better than Good. (Not as good as USDA OJ

USDA OJ 5.) 5, but not off color)

Score Points. . . 36 - 40. 32 - 35.

 Defects. .......... Practically free. Reasonably free.

Score Points. . . 18 - 20. 16 - 17.

 Flavor. ........... Very good. Good.

Score Points. . . 36 - 40. 32 - 35.

 Total Score Points. . Minimum - 90. Minimum - 80.

Analytical:

 Concentrate: Unsweetened Sweetened Unsweetened Sweetened

 Brix value:

 Minimum. ......... 41.8E 42.0E 41.8E 42.0E

 Brix/Acid Ratio. .....

Min Max Min Max Min Max Min Max

11.5:1 20.0:1 12.0:1 20.0:1 9.5:1 20.0:1 10.0:1 20.0:1

 Reconstituted Juice:

 Brix: Minimum. .... 11.8E 11.8E

 Soluble orange 

solids, exclusive of 

sweetener (percent 

by weight of finished 

product): Minimum. . . 11.8E 11.8E

 Recoverable Oil 

(percent by volume): 

Maximum. ......... 0.035 0.040

1_/ Reconstituted prior to grading.
12

Table VI - Dehydrated Orange Juice

Factors Grade A Grade B

Quality: 2/

 Appearance. ..................... Reasonably characteristic Fairly characteristic of fresh

of fresh orange juice. orange juice.

 Reconstitution. .................... Reconstitutes properly. Reconstitutes properly.

 Color. ........................... Good. Reasonably good.

(Equal to or better than (Not as good as USDA OJ

USDA OJ 6.) 6, but not off color)

Score Points. ................. 36 - 40. 32 - 35.

 Defects. ......................... Practically free. Reasonably free.

Score Points. ................. 18 - 20. 16 - 17.

 Flavor. .......................... Very good. Good.

Score Points. ................. 36 - 40. 32 - 35.

 Total Score Points. ................ Minimum - 90. Minimum - 80.

Analytical: 3/

 Brix: Minimum. .................... 11.8E 11.8E

 Brix/Acid Ratio. ....................

Min Max Min Max

12.0:1 18.0:1 10.5:1 19.0:1

 Soluble orange solids, exclusive of 11.8 11.8

sweetener (percent by weight of 

reconstituted juice): Minimum. ........

 Recoverable Oil (percent by volume): 

Maximum. ........................ 0.035 0.045

2_/ Reconstituted to 11.8E Brix prior to grading.

3_/ Reconstituted by label directions prior to analysis.
13

Table VII - Pasteurized Orange Juice

Factors Grade A Grade B

Quality:

Appearance. ....... Fresh orange juice. Fresh orange juice.

Coagulation. ........ None. None.

Separation ......... No material. Some.

Color. ............. Very Good. Good.

(Not as good as OJ 5 but much better (Fails Grade A, but not off color.)

than OJ 6.)

Score Points . . 36 - 40. 32 - 35.

Defects. ........... Practically free. Reasonably free.

 Score Points .... 18 - 20. 16 - 17.

Flavor. ............ Very good. Good.

Score Points . . 36 - 40. 32 - 35.

Total Score 

Points. ............ Minimum - 90. Minimum - 80.

Analytical:

 Unsweetened Sweetened Unsweetened Sweetened

Brix: Minimum. ..... 11.0 11.0 10.5 10.5

Soluble orange solids,

exclusive of sweetener

(percent by weight of

finished product):

Minimum. .......... 11.0 10.5

Brix/Acid Ratio: Min Max Min Max Min Max Min Max

California/Arizona ... 11.5:1 18.0:1 12.5:1 20.5:1 10.5:1 23.0:1 10.5:1 23.0:1

Outside California/

Arizona ............ 12.5:1 20.5:1 12.5:1 20.5:1 10.5:1 23.0:1 10.5:1 23.0:1

Recoverable Oil

(percent by volume):

Maximum. ......... 0.035 0.045
14

Table VIII - Orange Juice from Concentrate

Factors Grade A Grade B

Quality:

 Appearance. ...... Fresh orange juice. Fresh orange juice.

 Coagulation. ....... None. None.

 Separation. ........ No material. Some.

 Color. ............ Very good. Good.

(Not as good as OJ 5 but much better (Fails Grade A, but not off color.)

than USDA OJ 6.)

Score Points ... 36 - 40. 32 - 35.

 Defects. .......... Practically free. Reasonably free.

Score Points ... 18 - 20. 16 - 17.

 Flavor. ........... Very good. Good.

Score Points ... 36 - 40. 32 - 35.

 Total Score Points. . Minimum - 90. Minimum - 80.

Analytical: Unsweetened Sweetened Unsweetened Sweetened

 Brix: Minimum. 11.8E 11.8E 11.8E 11.8E

 Soluble orange 11.8 11.8

solids, exclusive of 

sweetener (percent 

by weight of finished 

product): Minimum. . .

 Brix/Acid Ratio: Min Max Min Max Min Max Min Max

 California/Arizona 11.5:1 18.0:1 12.5:1 20.5:1 11.0:1 23.0:1 11.0:1 23.0:1

 Outside California/

 Arizona 12.5:1 20.5:1 12.5:1 20.5:1 11.0:1 23.0:1 11.0:1 23.0:1

 Recoverable oil 0.035 0.045

(percent by volume): 

Maximum
15

§52.1558 Sample size.

The sample size to determine acceptance with the requirements of these standards shall

be as specified in the sampling plans and procedures in the Regulations Governing

Inspection and Certification of Processed Fruits and Vegetables, Processed

Products Thereof, and Certain Other Processed Food Products (7 CFR 52.1 - 52.83).

§52.1559 Lot requirements.

A lot of orange juice is considered as meeting requirements for quality if:

(a) The requirements specified in Tables I, II, III, IV, V, VI, VII, VIII, as

applicable, are met; and

(b) The sampling plans and procedures in 7 CFR 52.1 - 52.83 are met.

Done at Washington, D. C. on: November 30, 1982

/s/

William T. Manley

Deputy Administrator

Marketing Programs Operations