United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Concentrate for

Lemonade

Effective date September 21, 1968
This is the first issue, as amended, of the United States Standards for Frozen Concentrate

for Lemonade. This issue contains all of the requirements of the first issue, effective

August 4, 1959, and the amendments published in the Federal Register of August 22,

1968 (33 FR 11881) to become effective September 21, 1968.

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 Department after careful consideration of all data and

views submitted, and the Department 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 Frozen Concentrate for Lemonade

Section Page No.

§52.1421 Product description. ......................................... 2

§52.1422 Grades of frozen concentrate for lemonade. ...................... 2

§52.1423 Recommended fill of container. ................................ 2

§52.1424 Ascertaining the grade. ...................................... 3

§52.1425 Ascertaining the rating for the factors which are scored. ............ 3

§52.1426 Color. .................................................... 3

§52.1427 Absence of defects. ......................................... 4

§52.1428 Flavor. ................................................... 5

§52.1429 Definitions of terms. ......................................... 6

§52.1430 Explanation of analyses. .................................... 6

§52.1431 Ascertaining the grade of a lot. ................................ 8

§52.1432 Score sheet for frozen concentrate for lemonade. ................. 8

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

§52.1421 Product description.

Frozen concentrate for lemonade is the product prepared from lemon juice and one or

more nutritive sweetening ingredients. It may contain added lemon oil or concentrated

lemon oil (or their extracts or emulsions) and may or may not contain water in sufficient

quantities to standardize the product. The product contains not less than 48.0 percent by

weight of soluble solids taken as the sucrose value determined by refractometer and

corrected for acidity as given in Refractometric Determination of Soluble Solids in

Citrus Juices, by Stevens and Baier, Industrial and Engineering Chemistry, Analytical

Edition, Volume 11, page 447 (1939). The lemon juice is produced from fresh, sound, ripe,

and thoroughly cleansed fruit of one or more of the high acid varieties of the species Citrus

limon (limonia). Such juice may be fresh or frozen or fresh concentrated or frozen

concentrated. The concentrate for lemonade is processed in accordance with good

commercial practice and is frozen and maintained at temperatures sufficient for the

preservation of the product. If properly labeled any color materials permissible under the

provisions of the Federal Food, Drug, and Cosmetic Act may be added.

§52.1422 Grades of frozen concentrate for lemonade.

(a) U.S. Grade A or U.S. Fancy is the quality of frozen concentrate for

lemonade which mixes readily into a lemonade that possesses an amount of

pulp, cloud, and juice sacs so as to substantially reflect the appearance of

lemonade prepared from freshly expressed lemon juice; that possesses a

good color; that is practically free from defects; that possesses a good flavor;

and that scores not less than 85 points when scored in accordance with the

scoring system outlined in this section.

(b) U.S. Grade B or U.S. Choice is the quality of frozen concentrate for

lemonade which mixes readily into a lemonade that possesses at least a

slight, but not an excessive, amount of pulp, cloud, and juice sacs so as to

reasonably reflect the appearance of lemonade prepared from freshly

expressed lemon juice; that possesses a reasonably good color; that is

reasonably free from defects; that possesses a reasonably good flavor; and

that scores not less than 70 points when scored in accordance with the

scoring system outlined in this section.

(c) Substandard is the quality of frozen concentrate for lemonade that fails to

meet the requirements of U.S. Grade B or U.S. Choice.

§52.1423 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product

since fill of container, as such, is not a factor of quality for the purpose of these grades. It

is recommended that each container be filled as full as practicable with frozen concentrate

for lemonade.
3

§52.1424 Ascertaining the grade.

(a) The grade of frozen concentrate for lemonade is ascertained by considering

the requirements with respect to the ease with which the product mixes into

a lemonade and to the amount of pulp, cloud and juice sacs present in the

lemonade, which factors are not scored, and the factors of color, absence of

defects, and flavor which are scored.

(b) The relative importance of each factor which is scored is expressed

numerically on the scale of 100. The maximum number of points that may

be given such factors are:

Factors: Points

Color .................................

Absence of defects ......................

Flavor ................................

Total Score ........................

20

20

 60

100

(c) The scores for the factors of color, absence of defects, and flavor are

determined immediately after the product has been prepared as lemonade

by thoroughly mixing the frozen concentrate for lemonade with a specific

volume of water as directed by the manufacturer.

§52.1425 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive (for example, 17 to 20 points means 17, 18,

19, or 20 points).

§52.1426 Color.

(a) "A" classification. Frozen concentrate for lemonade which, when prepared

as lemonade, possesses a good color may be given a score of 17 to 20

points. Good color means a good bright characteristic color that reflects the

appearance of lemonade prepared from freshly expressed lemon juice; or,

if colored, possesses a bright attractive light-red color typical of colored

lemonade.
4

(b) "B" classification. If the frozen concentrate for lemonade, when prepared

as lemonade, possesses a reasonably good color a score of 14 to 16 points

may be given. Frozen concentrate for lemonade that falls into this

classification shall not be graded above U.S. Grade B or U.S. Choice,

regardless of the total score for the product (this is a limiting

rule). Reasonably good color means a characteristic color that reflects to

a reasonable extent the color of lemonade prepared from freshly expressed

lemon juice and is not dark or otherwise discolored for any reason; or, if

colored, possesses a reasonably bright color typical of colored lemonade.

(c) "SStd" classification. If the lemonade fails to meet the requirements of

paragraph (b) of this section, a score of 0 to 13 points may be given. Frozen

concentrate for lemonade that falls into this classification shall not be graded

above Substandard, regardless of the total score for the product (this is a

limiting rule).

§52.1427 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom

from seeds or portions of seeds, from harmless extraneous material, from

objectionable material and from other defects not specifically mentioned that

affect the appearance or drinking quality of the product.

(1) Harmless extraneous material includes, but is not limited to,

embryonic seeds or particles of seeds that measure not more than

3/16 inch in any dimension, or other similar material which is

harmless.

(2) Seeds or portions of seeds means any seed or portion thereof,

whether or not fully developed, that measures more than 3/16 inch in

any dimension.

(b) "A" classification. Frozen concentrate for lemonade which, when prepared

as lemonade, is practically free from defects may be given a score of 17 to

20 points. Practically free from defects means that there may be present

not more than an average of 1 seed or portion of seed for each quart of

prepared lemonade; and that the appearance and drinking quality of the

lemonade is not materially affected by the presence of seeds, portions of

seeds, objectionable material, harmless extraneous material, any other

defects not specifically mentioned, or any combination thereof.
5

(c) "B" classification. If the lemonade is reasonably free from defects a score

of 14 to 16 points may be given. Frozen concentrate for lemonade that falls

into this classification shall not be graded above U.S. Grade B or U.S.

Choice regardless of the total score for the product (this is a limiting

rule). Reasonably free from defects means that there may be present not

more than an average of 2 seeds or portions of seeds for each quart of

lemonade; and that the appearance and drinking quality of the lemonade is

not seriously affected by the presence of seeds, portions of seeds,

objectionable material, harmless extraneous material, any other defects not

specifically mentioned, or any combination thereof.

(d) "SStd" classification. If the lemonade fails to meet the requirements of

paragraph (c) of this section, a score of 0 to 13 points may be given. Frozen

concentrate for lemonade that falls into this classification shall not be graded

above Substandard regardless of the total score for the product (this is a

limiting rule).

§52.1428 Flavor.

(a) "A" classification. Frozen concentrate for lemonade which, when prepared

as lemonade, possesses a good flavor, may be given a score of 51 to 60

points. Good flavor means a fine distinct, and substantially typical flavor of

lemonade prepared from freshly expressed lemon juice and which flavor is

free from terpenic, oxidized, rancid, or other off-flavors. To score in this

classification, the lemonade shall test not less than 10.5 degrees Brix; shall

contain not less than 0.7 gram of acid per 100 mL of the lemonade; may not

contain more than 0.025 mL of recoverable oil per 100 mL of the lemonade;

and the Brix-acid ratio shall not exceed 20:1. 

(b) "B" classification. If the prepared lemonade possesses a reasonably good

flavor, a score of 42 to 50 points may be given. Frozen concentrate for

lemonade that falls into this classification shall not be graded above U.S.

Grade B or U.S. Choice regardless of the total score for the product (this is

a limiting rule). Reasonably good flavor means a fairly typical flavor of

lemonade prepared from freshly expressed lemon juice and which flavor is

practically free from terpenic, oxidized, rancid, or other off-flavors and is free

from abnormal flavors of any kind. To score in this classification the

lemonade shall test not less than 10.5 degrees Brix; shall contain not less

than 0.7 gram of acid per 100 mL of the lemonade, may contain not more

than 0.035 mL of recoverable oil per 100 mL of the lemonade; and the Brixacid ratio shall not exceed 20:1.
6

(c) "SStd" classification. If the prepared lemonade fails to meet the

requirements of paragraph (b) of this section, a score of 0 to 41 points may

be given. Frozen concentrate for lemonade that falls into this classification

shall not be graded above Substandard regardless of the total score for the

product (this is a limiting rule).

§52.1429 Definitions of terms.

(a) Brix means the degrees Brix of the lemonade when tested with a Brix

hydrometer calibrated at 20E C. (68E F). If used in testing lemonade at a

temperature other than 20E C. (68E F) the applicable temperature correction

shall be made to the reading of the scale as prescribed in Official Methods

of Analysis of the Association of Official Analytical Chemists

(AOAC). The degrees Brix of lemonade may be determined by any other

method which gives equivalent results.

(b) Acid means the grams of acid (calculated as anhydrous citric acid) per 100

mL of the prepared lemonade determined by titration with standard sodium

hydroxide solution using phenolphthalein as an indicator.

(c) Brix-acid ratio means the ratio between the degrees Brix as determined in

this section and the acid in grams per 100 mL of lemonade.

(d) Dilution factor is the value obtained by dividing a volume of lemonade by

the volume of concentrate for lemonade used in its preparation when such

lemonade is prepared in accordance with the manufacturers directions.

§52.1430 Explanation of analyses. 

Recoverable oil is determined by the following method:

METHOD

(1) Reagents.

Standard bromide-bromate solution-prepared and standardized to 0.099N

in accordance with Chapter 42, Standard Solutions in the current edition of

the AOAC. For use, add 1 volume of standard solution to 3 volumes of water

to make 0.0247N solution. 1 mL of 0.0247N solution supplies bromine to

react with 0.00085g., or 0.0010 mL, d-limonene. The solutions are stable for

6 months.

2-Propanol - Reagent grade ACS (American Chemical Society).
7

Dilute hydrochloric acid - prepared by adding 1 volume of concentrated

acid to 2 volumes of water.

Methyl orange indicator - 0.1 percent in water.

(2) Apparatus.

Electric heater - with recessed refractory top, 500-750 watts.

Still, all glass - 500 mL distillation flask with 24/40 standard taper neck; 200

mm. Graham condenser with 28/15 receiving socket and drip tip; connecting

bulb and adapter as shown in Figure 1.

Burette - 10 mL or 25 mL graduated to 0.1 mL, with easily controllable flow

to permit both rapid and dropwise titration.

(3) Determination.

(i) Pipette 25 mL of well-mixed sample (juice or reconstituted juice) into

the distillation flask containing carborundum chips or glass beads,

and add 25 mL of 2-Propanol.

(ii) Distill into a 150 mL beaker. Continue distilling until solvent ceases

to reflux then remove the flask from the heater.

(iii) Add 10 mL of dilute hydrochloric acid and 1 drop of indicator. (An

alternative method would be to prepare a solution containing 5 mL of

indicator and 1,000 mL of dilute hydrochloric acid - then add 10 mL of

this acid-indicator mix to the 150 mL beaker).

(iv) Titrate with the dilute bromate solution while stirring. The major

portion of the titrant may be added rapidly, but the endpoint must be

approached at about 1 drop per second. Disappearance of color

indicates the endpoint.

(v) Determine the reagent blank by titrating three separate mixtures of 25

mL 2-Propanol and 10 mL of dilute hydrochloric acid with indicator

without refilling the burette. Divide the total milliliters of titrant used

by three to obtain the average blank. Subtract the average blank thus

obtained from the milliliters of titrant used to titrate the distillate.

(vi) Multiply the remainder by 0.004 to obtain the percent recoverable oil

by volume in the juice sample.
8

§52.1431 Ascertaining the grade of a lot.

The grade of a lot of frozen concentrate for lemonade covered by these standards is

determined by the procedures set forth 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 through 52.83).

§52.1432 Score sheet for frozen concentrate for lemonade.

Size and kind of container .............................................

Container mark or identification .........................................

Label (including dilution factor ..........................................

Liquid measure (fluid ounces) ..........................................

Brix of the lemonade ..................................................

Anhydrous citric acid in the lemonade (grams per 100 milliliter) ................

Brix-acid ratio ......................................................

Recoverable oil (milliliter/100 milliliter of the lemonade) ......................

Reconstituted properly (yes) (no) .......................................

Scoring Factors Score Points

Color .................................

Absence of defects ......................

Flavor ................................

Total Score ........................

"A" 17-20 

20 "B" 14-16 _1/

20 "B" 14-16 _1/

60 "B" 42-50 _1/

100

"SStd" 0-13 _1/

"A" 17-20

"SStd" 0-13 _1/

"A" 51-60

"SStd" 0-41 _1/

Grade .............................................................

_1/ Indicates limiting rule.
9

Effective date. The amendments to each affected standard shall become effective 30 days

after publication hereof in the Federal Register.

Dated: August 16, 1968.

G.R. Grange,

Deputy Administrator,

Marketing Services.

Recodified in the Federal Register of December 9, 1953 (18 F.R. 8007)

Section 52.1431 amended May 22, 1957 (22 F.R. 3535)

Section 52.1421 amended December 25, 1957 (22 F.R. 10683) and August 4, 1959 (24

F.R. 6239)

Sections 52.1428 and 52.1430 amended August 22, 1968 (33 F.R. 11881)