A-A-20167
Vanilla extract. The vanilla extract shall be light brown to brown-black in sediment. Vanilla extract is the solution in aqueous ethyl alcohol of the savory and odorous principles’ extractable from vanilla beans. Vanilla extract may contain one or more optional ingredients such as glycerine, propylene glycol, sugar (including invert sugar) , dextrose, and corn syrup (including dried corn syrup). Vanilla extract shall be prepared, without flavoring or coloring, from properly cured vanilla beans. The product shall contain, in 10 milliliters (ML), the soluble material from not less than 10 grams (g) of vanilla beans, based on a maximum of 25 percent moisture, shall contain not less than 35 percent by volume of ethyl alcohol, and shall show a Wichmann lead number not less than 0.70. The strength of the extract in respect to the vanillin and vanilla resins, which shall be derived solely from the beans used, shall be not less than 0.15 percent for vanillin and not less than 0.09 percent for vanilla resins.
Vanilla flavor, imitation. The imitation vanilla flavor shall contain not less than 2.8 g of vanillin, or 0.94 g of ethyl vanillin, or alternatively, a blend of 1.4 g of vanillin and 0.47 g of ethyl vanillin, per 100 ML. Alcohol, glycerine, propylene glycol, or any combination of these shall be used in such an amount that the vanillin or ethyl vanillin will not crystallize out when the finished product is subjected to a temperature of 320F for 8 hours. The product shall be artificially colored with caramel. No preservatives shall be added. The product shall have a pleasant flavor and odor. The vanillin and ethyl vanillin shall comply with purity requirements in the United States Pharmacopoeia.
Orange extract. The orange extract shall be transparent and free of sediment at a temperature of 65 750F. The extract shall be prepared from oil of orange and ethyl alcohol of proper strength. The extract shall contain not less than 80 percent by volume of ethyl alcohol and not less than 5 percent by volume of oil of orange.
Orange flavor. The orange flavor shall be a mixture prepared in the proportion of 20 volumes of oil of orange diluted with cottonseed oil to .100 volumes. The cottonseed oil shall be thoroughly refined, winterized, sweet, neutral, and free from sediment, off-flavors, and odors. The oil shall remain clear after being held for 5 hours at 320F, and shall have a free fatty acid content not to exceed 0.05 percent (as oleic) when tested in accordance with the Official Methods of Analysis of the Association of Official Analytical Chemists. Preservatives (antioxidant) suitable for food use may be added. The finished product shall be free from sediment and rancidity.
Maple flavor, imitation. The imitation maple flavor and coloring ingredients, shall be stable products of quality that when a syrup is made from not less than 3-7/8 pounds of sugar dissolved in 1 quart of boiling water and flavored with 1/2 ounce of the imitation maple flavor, the resulting syrup will have a characteristic maple flavor and will not have a bitter, flat, weak, or medicinal flavor. The syrup color shall be light amber to medium amber as stated in the U.S. Standards for Grades of Table Maple Sirup.
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