United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Concentrated Tangerine

Juice for Manufacturing

Effective date October 31, 1955
This is the first issue, of the United States Standards for Grades of Concentrated

Tangerine Juice for Manufacturing published in the FEDERAL REGISTER of September

30, 1955 (20 FR 7281) to become effective October 31, 1955.

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 Concentrated Tangerine Juice for Manufacturing

Section Page No.

§52.2931 Product Description. ....................................... 2

§52.2932 Grades of concentrated tangerine juice for manufacturing. ......... 2

§52.2933 Recommended fill of container. ............................... 3

§52.2934 Ascertaining the grade. ..................................... 3

§52.2935 Ascertaining the rating for the factors which are scored. ........... 3

§52.2936 Color. ................................................. 4

§52.2937 Defects. ................................................. 4

§52.2938 Flavor. .................................................. 5

§52.2939 Explanation of terms and analyses. .......................... 6

§52.2940 Ascertaining the grade of a lot. ............................... 7

§52.2941 Score sheet for concentrated tangerine juice for manufacturing. ..... 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

§52.2931 Product Description.

Concentrated tangerine juice for manufacturing is the concentrated product obtained from

sound, mature fruit of the Mandarin group (Citrus reticulata). The fruit is prepared by

sorting and by washing prior to extraction of the juice and the extracted juice is

concentrated. The concentrated tangerine juice is processed in accordance with good

commercial practice; and may or may not require processing by heat or subsequent

refrigeration to assure preservation of the product. The finished product does not contain

any additives except that cold-pressed oil to standardize flavor and chemical preservatives

permissible under provisions of the Federal Food, Drug, and Cosmetic Act may have been

added.

(a) The Brix value of the finished concentrate shall comply with the following for

the dilution factors indicated:

Dilution factor

Brix value of the finished concentrate

Minimum Brix value Maximum Brix value

1 plus 3 .....................................

1 plus 4 .....................................

1 plus 5 .....................................

1 plus 6 .....................................

Degrees Degrees

38.0 41.0

46.0 49.0

53.3 56.3

60.3 63.3

(b) Concentrated tangerine juice for manufacturing of other dilution factors than

1 plus 3 to 1 plus 6, as indicated in paragraph (a) of this section, shall result

in a Brix (upon reconstitution as prescribed by the processor or as prescribed

by the label on the container, if labeled) of not less than 10.6 degrees.

§52.2932 Grades of concentrated tangerine juice for manufacturing.

(a) U.S. Grade A for Manufacturing or U.S. Fancy for Manufacturing is the

quality of concentrated tangerine juice which shows no material gelation,

reconstitutes properly, and of which the reconstituted juice possesses a good

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

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

scoring system outlined in this subpart.

(b) U.S. Grade C for Manufacturing or U.S. Standard for Manufacturing is

the quality of concentrated tangerine juice which shows no material gelation,

reconstitutes properly, and of which the reconstituted juice possesses a fairly

good color; is fairly free from defects; possesses a fairly good flavor; and

scores not less than 70 pounds when scored in accordance with the scoring

system outlined in this subpart.
3

(c) Substandard for Manufacturing is the quality of concentrated tangerine

juice that fails to meet the requirements of U.S. Grade C for Manufacturing

or U.S. Standard for Manufacturing.

§52.2933 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 with concentrated tangerine juice as full

as practicable without impairment of quality.

§52.2934 Ascertaining the grade.

(a) General. The grade of concentrated tangerine juice for manufacturing is

ascertained by examining the concentrate and the reconstituted juice; and

in addition to considering other requirements outlined in the standards, the

following quality factors are evaluated:

(1) Factors not rated by score points:

(i) Degree of gelation.

(ii) Faculty of reconstituting properly.

(2) Factors rated by score points. 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 ................................

Defects ..............................

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

Total score .......................

40

20

 40 

100

§52.2935 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.)
4

§52.2936 Color. 

(a) "A-Mfg" classification. Concentrated tangerine juice of which the

reconstituted juice possesses a good color may be given a score of 34 to 40

points. Good color means that the color is a reasonably bright yellow to

yellow-orange color typical of properly processed and properly concentrated

tangerine juice and is practically free from browning due to scorching,

oxidation, caramelization, or other causes.

(b) "C-Mfg" classification. If the reconstituted juice possesses a fairly good

color, a score of 28 to 33 points may be given. Concentrated tangerine juice

that falls into this classification shall not be graded above U.S. Grade C for

Manufacturing or U.S. Standard for Manufacturing, regardless of the total

score for the product (this is a limiting rule). Fairly good color means that

the tangerine juice may possess a typical fairly bright yellow to yellow-orange

color that is reasonably free from browning due to scorching, oxidation,

caramelization, or other causes.

(c) "SStd-Mfg" classification. Concentrated tangerine juice 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 Substandard for Manufacturing,

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

§52.2937 Defects.

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

seeds and portions thereof, from excessive juice cells, from

pulp, and from other defects.

(1) Pulp means particles of membrane, core, and peel.

(b) "A-Mfg" classification. Concentrated tangerine juice of which the

reconstituted juice 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:

(1) Small seeds or portions thereof that are of such size that they could

pass through round perforations not exceeding 1/8 inch in diameter,

provided such seeds or portions thereof do not materially affect the

appearance or edibility of the product.

(2) Juice cells and pulp that do not materially affect the appearance or

edibility of the product; and

(3) Other defects that are not more than slightly objectionable.
5

(c) "C-Mfg" classification. If the reconstituted juice is fairly free from defects

a score of 14 to 16 points may be given. Concentrated tangerine juice that

falls into this classification shall not be graded above U.S. Grade C for

Manufacturing or U.S. Standard for Manufacturing, regardless of the total

score for the product (this is a limiting rule). Fairly free from defects means

that there may be present:

(1) Small seeds or portions thereof that are of such size that they could

pass through round perforations not exceeding 1/8 inch in diameter,

provided such seeds or portions thereof do not seriously affect the

appearance or edibility of the product;

(2) Juice cells and pulp that do not seriously affect the appearance or

edibility of the product; and

(3) Other defects that are not materially objectionable.

(d) "SStd-Mfg" classification. Concentrated tangerine juice 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 Substandard for Manufacturing,

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

§52.2938 Flavor.

(a) "A-Mfg" classification. Concentrated tangerine juice of which the

reconstituted juice possesses a reasonably good flavor may be given a score

of 34 to 40 points. Reasonably good flavor means that the flavor is typical

of reconstituted concentrated tangerine juice from properly processed and

concentrated tangerine juice; that the flavor may range from high acidity to

low acidity; is practically free from traces of scorching, caramelization,

oxidation, or terpene; and is free from off-flavors of any kind. To score in this

classification the ratio of the Brix value to acid shall be not less than 9 to 1

nor more than 18 to 1.

(b) "C-Mfg" classification. If the reconstituted juice possesses a fairly good

flavor, a score of 28 to 33 points may be given. Concentrated tangerine juice

that falls into this classification shall not be graded above U.S. Grade C for

Manufacturing or U.S. Standard for Manufacturing, regardless of the total

score for the product (this is a limiting rule). Fairly good flavor means a

normal flavor for reconstituted concentrated tangerine juice; and that the

flavor may range from high acidity to low acidity, may have a slightly

caramelized or slightly oxidized flavor or may possess traces of terpene but

is free from off-flavors of any kind. To score in this classification the ratio of

the Brix value to acid shall be not less than 9 to 1 nor more than 21 to 1.
6

(c) "SStd-Mfg" classification. If the concentrated tangerine juice fails to meet

the requirements of paragraph (b) of this section, a score of 0 to 27 points

may be given. Concentrated tangerine juice that falls into this classification

shall not be graded above Substandard for Manufacturing, regardless of the

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

§52.2939 Explanation of terms and analyses. 

(a) Reconstituted juice means the product obtained by mixing thoroughly one

part by volume of the concentrated tangerine juice with a stated volume of

water. For example, a dilution factor of 1 plus 6 means that to one part by

volume of concentrated tangerine juice 6 parts by volume of water are added

to produce a reconstituted juice. In the absence of any declared dilution

factor the product is diluted with water to a Brix of between 10.6 and 11.6

degrees. Distilled water is used in reconstituting the product for testing

flavor.

(b) Reconstitutes properly means that the concentrate mixes readily into a

tangerine juice which shows no graininess and that the reconstituted juice

shows no material separation of colloidal or suspended matter after standing

four hours at a temperature of not less than 68 degrees Fahrenheit in a clear

glass tube or cylinder of approximately 250 millimeter capacity and

approximately 1 1/4 inches in diameter.

(c) Acid means the percent by weight of acid (calculated as anhydrous citric

acid) in concentrated tangerine juice and is determined by titration with

standard sodium hydroxide solution using phenolphthalein as indicator.

(d) Brix value of the concentrate is 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. (See

Table I for corrections.)
7

Table No. 1

Citric acid, refractometer

anhydrous sucrose

(percent value to

by weight) obtain

Correction to

be added to

degree 

Brix value

2.0 ........

2.2 ........

2.4 ........

2.6 ........

2.8 ........

3.0 ........

3.2 ........

3.4 ........

3.6 ........

3.8 ........

4.0 ........

4.2 ........

4.4 ........

4.6 ........

4.8 ........

5.0 ........

0.39

0.43

0.47

0.51

0.54

0.58

0.62

0.66

0.70

0.74

0.78

0.81

0.85

0.89

0.93

0.97

(e) The Brix of reconstituted juice means the degree Brix as determined by a

Brix hydrometer calibrated at 20 degrees Centigrade (68E Fahrenheit), and

to which any applicable temperature correction has been applied.

§52.2940 Ascertaining the grade of a lot.

The grade of a lot of concentrated tangerine juice 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).
8

§52.2941 Score sheet for concentrated tangerine juice for manufacturing.

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

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

Label (including reconstitution factor) .......................................................

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

Net weight ............................................................................

Brix value of concentrate (corrected for acid) ................................................

Anhydrous citric acid in concentrate (percent by weight) .......................................

Brix value to acid ratio ...................................................................

Recoverable oil (mL/100 grams) ..........................................................

Reconstitutes properly: (Yes) (No) ........................................................

Factors Score Points

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

Defects .........................................

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

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

40 (C-Mfg) 1/ 28-33

20 (C-Mfg) 1/ 14-16

40 (C-Mfg) 1/ 28-33

 

100

(A-Mfg) 34-40

(SStd-Mfg) 1/ 0-27

(A-Mfg) 17-20

(SStd-Mfg) 1/ 0-13

(A-Mfg) 34-40

(SStd-Mfg) 1/ 0-27

Grade for manufacturing .................................................................

1/ Indicates limiting rule.

Effective time. The United Stated Standards for Grades of Concentrated Tangerine Juice

(which is the first issue) contained in this subpart shall become effective 30 days after

publication hereof in the Federal Register. 1969.

Dated : September 26, 1955.

[Seal] Roy W. Lennartson

Deputy Administrator,

Marketing Services.