A-A-20124D
Style 1 - Regular calorie (Type IV only)
Style 2 - Lite or light (21 CFR § 101.13, Type IV only)
Flavor A - Imitation maple (Type IV only) Flavor B - Blueberry (Type IV only) Flavor C - Strawberry (Type IV only) Flavor D - Butter maple (Type IV only) Flavor E - Other (Type IV only)
4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:
- Salient characteristics (Sec. 5).
- Analytical requirements: as specified by the purchaser (Sec. 6).
- Manufacturer's/distributor's product assurance (Sec. 7).
- Regulatory requirements (Sec. 8).
- Quality assurance provisions: as specified by the purchaser (Sec. 9).
- Packaging requirements other than commercial: as specified by the purchaser (Sec.10).
5. SALIENT CHARACTERISTICS.
5.1 Processing. The syrup shall be heat processed (pasteurized) in accordance with good manufacturing practices (21 CFR Part 110). Either hot fill or pasteurization in the container is acceptable.
5.2 Finished Product. The syrup shall be clean, clear, free from fermentation, and free from any objectionable flavor, odor, or sediment.
5.2.1 Type I - Syrup, blended, corn, high fructose. Type I syrup shall contain no added coloring, and shall be flavored with vanilla, U.S.P. grade, or ethyl vanillin, or any combination of the two. A defoaming agent that is approved by the Food and Drug Administration (21 CFR §
173.340) may be used at the level permitted. The syrup shall be composed of corn syrup, water, and flavorings, with the following minimum percentages of corn syrups:
Minimum percentage (by weight) Corn syrup (42 Dextrose Equivalent) 79
Corn syrup (55 percent high-fructose) 14
5.2.2 Type II - Syrup, blended, corn and refiners'. Type II syrup shall be formulated from not less than 10 nor more than 20 percent (solids basis) of U.S. Fancy grade refiners' syrup, blended with corn syrup.
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