United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Orange Marmalade

Effective date December 31, 1974
This is the first issue, as amended, of the United States Standards for Grades of Orange

Marmalade published in the FEDERAL REGISTER of November 20, 1974 (39 FR 40745)

to become effective December 31, 1974. This issue supersedes the first issue, which has

been in effect since June 22, 1951.

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 Orange Marmalade

Section Page No.

§52.1451 Product description. ........................................ 2

§52.1452 Kinds of orange marmalade. .................................. 2

§52.1453 Styles of orange marmalade. ................................. 2

§52.1454 Types of orange marmalade. ................................. 2

§52.1455 Grades of orange marmalade. ................................ 4

§52.1456 Recommended fill of container. ................................ 4

§52.1457 Ascertaining the grade. ...................................... 4

§52.1458 Ascertaining the rating for the factors which are scored. ............ 6

§52.1459 Color. ................................................... 6

§52.1460 Consistency and Character. .................................. 6

§52.1461 Absence of defects. ......................................... 8

§52.1462 Flavor and odor. .......................................... 10

§52.1463 Explanation of terms or analyses. ............................. 12

§52.1464 Ascertaining the grade of a lot. ............................... 12

§52.1465 Score sheet for orange marmalade. ........................... 14

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

§52.1451 Product description.

Orange marmalade is the semi-solid or gel-like product prepared from orange fruit

ingredients together with one or more sweetening ingredients and may contain suitable

food acids, food pectins, lemon juice, or lemon peel. The ingredients are concentrated by

cooking to such a point that the soluble solids content of the finished marmalade is not

less than 65 percent.

§52.1452 Kinds of orange marmalade.

(a) Sweet orange marmalade means that the orange fruit ingredient consists

principally of such varieties as Navel and Valencia or other commercial

dessert varieties other than tangerines. Sweet orange marmalade is

prepared from not less than 30 parts by weight of orange fruit ingredient to

70 parts by weight of sweetening ingredient.

(b) Bitter orange marmalade means that the orange fruit ingredient consists

principally of the Seville or sour type of oranges other than tangerines.

Bitter orange marmalade is prepared from not less than 25 parts by weight

of orange fruit ingredient to 75 parts by weight of sweetening ingredient.

(c) Sweet and bitter orange marmalade means that the orange fruit ingredient

consists of a blend of sweet oranges and bitter oranges other than

tangerines. Sweet and bitter orange marmalade is prepared from not less

than 30 parts by weight of orange fruit ingredient to 70 parts by weight of

sweetening ingredient. It is recommended that the orange fruit ingredient

from which Sweet and bitter orange marmalade is prepared be

approximately 50 percent by weight of sweet orange material and bitter

orange material.

§52.1453 Styles of orange marmalade.

(a) Sliced means that the peel in the orange marmalade is in thin strips.

(b) Chopped means that the peel in the orange marmalade is in small pieces

(such as irregular shapes and dice-like shapes).

§52.1454 Types of orange marmalade.

(a) Type I Clear means that the peel is suspended in a translucent semi-solid

or gel-like mass.

(b) Type II, Natural means that the peel is suspended in a cloudy or opaque

semi-solid or gel-like mass.
3

§52.1455 Grades of orange marmalade.

(a) U.S. Grade A or U.S. Fancy is the quality of orange marmalade that is

practically free from defects; that possesses a good flavor and odor; and that

is of such quality with respect to color and consistency and character as to

score not less than 85 points when scored in accordance with the scoring

system outlined in this subpart.

(b) U.S. Grade B or U.S. Choice is the quality of orange marmalade that

possesses a reasonably good color; that possesses a reasonably good

consistency and character; that is reasonably free from defects; that

possesses a reasonably good flavor and odor; and that scores not less than

70 points when scored in accordance with the scoring system outlined in this

subpart.

(c) U.S. Grade D or Substandard is the quality of orange marmalade that fails

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

§52.1456 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 purposes of these grades.

It is recommended that each container be filled as full as practicable with orange

marmalade and that the product occupy not less than 90 percent of the volume of the

container.

§52.1457 Ascertaining the grade.

The grade of orange marmalade is ascertained by considering, in conjunction with the

requirements of the respective grade, the respective ratings for the factors of color,

consistency and character, absence of defects, and flavor and odor. 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 ..........................

Consistency and character .........

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

Flavor and odor .................

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

20

20

 20

 40

100
4

§52.1458 Ascertaining the rating for the factors which are scored.

The essential variations within each factor 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).

§52.1459 Color.

(a) "A" classification. Orange marmalade that possesses a good color may be

given a score of 17 to 20 points. Good color means that the product

possesses a practically uniform bright color characteristic of properly

prepared and properly processed orange marmalade for the respective kind;

that the product is practically free from green-colored peel; and that the

product is free from dullness of color due to oxidation or improper processing

or improper cooling or other causes.

(b) "B" classification. If the orange marmalade possesses a reasonably good

color, a score of 14 to 16 points may be given. Reasonably good color

means that the product possesses a reasonably uniform color; that the

product is reasonably free from green-colored peel; that the color of the

product may be slightly dull but is not off-color nor excessively dark due to

oxidation or improper processing or improper cooling or other causes.

(c) "SStd" classification. Orange marmalade that fails to meet the

requirements of paragraph (b) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. Grade D or Substandard,

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

§52.1460 Consistency and Character.

(a) General. The factor of consistency and character refers to the gel strength

of the product, the amount and distribution of the peel in the product, the

tenderness of the peel, the uniformity of width of slices of peel, and the

uniformity of size of small pieces of peel.

(b) "A" classification. Orange marmalade that possesses a good consistency

and character may be given a score of 17 to 20 points. Good consistency

and character means that the product is a firm but tender gel and may

possess no more than a very slight tendency to flow; that the product

contains a substantial, but not excessive, amount of peel; that the peel is

evenly distributed; that the peel is tender; that in sliced style, the thin strips

of peel are predominantly of strips approximating 1/32 inch to 1/16 inch in

width; and that in chopped style, the small pieces of peel are reasonably

uniform in size.
5

(c) "B" classification. If the orange marmalade possesses a reasonably good

consistency and character, a score of 14 to 16 points may be given.

Reasonably good consistency and character means that the product may

be definitely firm but is not excessively gummy nor excessively rubbery or

that the product may be viscous but is not excessively thin; that the peel is

fairly evenly distributed; that the peel is reasonably tender; that in sliced

style the thin strips of peel are predominantly of strips approximating no more

than 1/8 inch in width; and that in chopped style, the small pieces of peel

are reasonably uniform in size.

(d) "SStd" classification. Orange marmalade that fails to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. Grade D or Substandard,

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

§52.1461 Absence of defects.

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

from seeds or portions of seeds, from blemished peel, from objectionable

material, from harmless extraneous material, and from any other defects not

specifically mentioned that affect the appearance and eating quality of the

product.

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

particles of leaves, undeveloped seeds or particles of seeds, that

measure not more than 3/16 inch in any dimension, or other similar

materials that are harmless.

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

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

any dimension.

(3) Blemished peel means pieces of the peel blemished by surface

discoloration to the extent that the appearance or eating quality is

materially affected.

(b) "A" classification. Orange marmalade that 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 on an average for each 16 ounces net

weight, not more than 1 seed or portion of seed and not more than 6 pieces

of blemished peel; and that in a single container, the appearance and eating

quality of the product is not materially affected by the presence of seeds,

portions of seeds, blemished peel, objectionable material, harmless

extraneous material, any other defects not specifically mentioned, or any

combination thereof.
6

(c) "B" classification. If the orange marmalade is reasonably free from

defects, a score of 14 to 16 points may be given. Orange marmalade 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 on an

average for each 16 ounces net weight, not more than a total of 2 seeds or

portions of seeds and not more than 10 pieces of blemished peel; and that

in a single container, the appearance and eating quality of the product is not

seriously affected by the presence of seeds, portions of seeds, blemished

peel, objectionable material, harmless extraneous material, any other defects

not specifically mentioned, or any combination thereof.

(d) "SStd" classification. Orange marmalade that fails to meet the

requirements of paragraph (c) of this section may be given a score of 0 to 13

points and shall not be graded above U.S. Grade D or Substandard,

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

§52.1462 Flavor and odor.

(a) "A" classification. Orange marmalade that possesses a good flavor and

odor may be given a score of 34 to 40 points. Good flavor and odor means

that the product possesses a good and distinct flavor and aroma

characteristic of properly processed orange marmalade for the respective

kind; that the flavor of the product is neither excessively tart nor excessively

sweet; and that the product is free from any caramelized flavor and is free

from objectionable flavor and objectionable odor of any kind.

(b) "B" classification. If the orange marmalade possesses a reasonably good

flavor and odor, a score of 28 to 33 points may be given. Orange marmalade

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 and odor means that the product possesses

a reasonably good flavor characteristic of the orange marmalade for the

respective kind; that the flavor of the product may be excessively tart or

excessively sweet or may possess a slightly caramelized flavor but that the

product is free from objectionable flavor and objectionable odor of any kind.

(c) "SStd" classification. Orange marmalade that fails to meet the

requirements of paragraph (b) of this section may be given a score of 0 to 27

points and shall not be graded above U.S. Grade D or Substandard,

regardless of the total score for the product (this is a limiting rule).
7

§52.1463 Explanation of terms or analyses.

(a) Orange fruit ingredient means the edible portions of clean, sound, mature

oranges, free from material dryness and damage by freezing, including

properly prepared orange peel and orange juice but excluding oranges that

are artificially colored. Orange fruit ingredients consist of a mixture of

cooked orange peel or canned orange peel together with fresh, cooked,

canned, concentrated, or frozen orange juice or any combination thereof.

The orange juice may be strained or filtered or may contain part or all of the

cellular or edible fibrous portions of the oranges used.

(b) The weight of orange fruit ingredient means:

(1) The weight of orange peel after the removal of waste materials

commonly removed therefrom and prior to steaming or cooking or

canning and exclusive of any added water, water used in preparation,

added sweetening ingredients, lemon peel, or lemon juice;

(2) The weight of orange juice, whether concentrated or not,

approximating the average soluble solids of single-strength juice; and

(3) That the proportion by weight of such orange peel to such orange

juice approximates not more than the orange peel (exclusive of waste

materials commonly removed therefrom) and orange juice from sound,

mature oranges free from material dryness and damage by freezing.

(c) Sweetening ingredients mean sugar, invert sugar sirup, dextrose, corn

sirup, corn sirup solids, glucose sirup, or any mixture thereof.

(d) The weight of sweetening ingredient means the weight of the solids of

such ingredient or ingredients.

(e) Soluble solids content is determined by the method prescribed in the

Official Methods of Analysis of the Association of Official Agriculture

Chemists as outlined under the applicable method for determining the

soluble solids in marmalades, except that no correction is made for waterinsoluble solids.

§52.1464 Ascertaining the grade of a lot.

The grade of a lot of orange marmalade covered by these standards is determined by

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).
8

§52.1465 Score sheet for orange marmalade.

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

Container marks or identification ........................................

Label ..............................................................

Net weight (ounces) ..................................................

Kind ..............................................................

Style ..............................................................

Type ..............................................................

Soluble solids (percent by refractometer) ..................................

Factors Score Points

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

Consistency and character ..........

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

Flavor and odor ..................

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

20 "B" 14-16

20 "B" 14-16

20 "B" 14-16 _1/

40 "B" 28-33 _1/

 "D" 0-27 _1/

 100

"A" 17-20

"D" 0-13 _1/

"A" 17-20

"D" 0-13 _1/

"A" 17-20

"D" 0-13 _1/

"A" 34-40

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

_1/ Indicates limiting rule.

Dated: November 14, 1974

/s/

E.L. Peterson,

Administrator,

Agricultural Marketing Service.