A-A-20140D
shall comply with 21 CFR § 101.62 for nutrient content claims for fat. Style D (Light) shall comply with 21 CFR § 101.56 for nutrient content claims for "light." Styles B, C, and D must also be labeled in accordance with 21 CFR 130.10 Requirements for foods named by use of a nutrient content claim and a standardized term.
6.2.1.1 Fat replacers. Safe and suitable fat replacers for Style C, Fat free, may include, but are not limited to; modified food starch, maltodextrin, polydextrose, corn syrup solids, cellulose gel, food gums and stabilizers. When the fat free product is examined for emulsion stability there shall be no evidence of syneresis.
6.2.1.2 Flavor and odor. The products shall have a slight vinegar odor and flavor with a pleasing spice note and a clean background oil flavor. The mayonnaise and salad dressing may possess egg yolk flavor notes.
6.2.1.3 Color. The mayonnaise and salad dressing shall be off-white to light cream in color and have a slight surface sheen.
6.2.1.4 Texture. The texture shall be moderately thick and creamy smooth with no evidence of lumps, grittiness, or gassiness.
6.2.1.5 Consistency. The product shall be uniform with a semi-solid consistency which is spoonable and will not flow from an inverted container when held at a temperature of 32°C (90°F). The product shall not exhibit separation of the oil and water. The product shall have no evidence of excessive heating (materially darkened or scorched mottling, curdling, or oiling off).
6.2.2 Type III - Tartar sauce. The tartar sauce shall be made by using a salad dressing conforming to Type II as a base to which has been incorporated suitable processed dill or sour pickles, or a commercial type stabilized pickle relish containing spices commonly used in tartar sauce. Other added ingredients may consist of capers, onions, cucumbers, or peppers in amount and particle size normally used commercially. Alternatively, the tartar sauce may be made using mayonnaise conforming to Type I as the base.
6.2.2.1 Fat replacers. Safe and suitable fat replacers for Style C, Fat free, may include, but are not limited to; modified food starch, maltodextrin, polydextrose, corn syrup solids, cellulose gel, food gums and stabilizers. When the fat free product is examined for emulsion stability there shall be no evidence of syneresis.
6.2.2.2 Flavor and odor. The flavor shall be pleasingly tart, with overtones of the pickles and characteristic flavors imparted by other spices.
6.2.2.3 Color. The tartar sauce shall be off-white to light cream in color with bits of pickled cucumber ingredients.
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