1 CRR-NY 270.1NY-CRR
OFFICIAL COMPILATION OF CODES, RULES AND REGULATIONS OF THE STATE OF NEW YORK
TITLE 1. DEPARTMENT OF AGRICULTURE AND MARKETS
CHAPTER VI. FOOD CONTROL
SUBCHAPTER D. STANDARDS OF IDENTITY FOR CEREAL FLOURS AND RELATED PRODUCTS, MILLED RICE, MACARONI AND NOODLE PRODUCTS, BAKERY PRODUCTS AND OLIVE OIL (ARTICLE 17-A AGRICULTURE AND MARKETS LAW)
PART 270. MAPLE SYRUP
1 CRR-NY 270.1
1 CRR-NY 270.1
270.1 Maple syrup: identities; label statements.
For the purpose of this section, the following terms shall have the following meanings, unless the context clearly indicates otherwise:
(1) Light transmittance means the fraction of incident light at a specified wavelength that passes through a representative sample of a particular sub-grade of Grade A maple syrup.
(2) Soluble solids, expressed as a percentage, means the proportion of maple sap solids in the applicable solvent.
(3) Tc means the percentage of light transmission through maple syrup, measurable by a spectrophotometer, using matched square optical cells having a 10-millimeter light path at a wavelength of 560 nanometers, the color values being expressed in percent of light transmission as compared to A.R. Glycerol fixed at 100 percent transmission.
(b) Standards of identity.
(1) Maple syrup is the liquid made by the evaporation of pure sap or sweet water obtained by tapping a maple tree. Maple syrup contains minimum soluble solids of 66.0 percent and maximum soluble solids of 68.9 percent. Maple syrup includes, and is either, Grade A Maple Syrup or Processing Grade Maple Syrup, as defined in paragraphs (2) and (3) of this subdivision.
(2) Grade A maple syrup means maple syrup that is not fermented, is not turbid, and contains or has no objectionable odors, off-flavors or sediment. Grade A maple syrup must fall within one of the color and taste sub-grades of Grade A maple syrup set forth in subparagraph (i), (ii), (iii), or (iv) of this paragraph.
(i) Grade A golden color and delicate taste maple syrup has a uniform light golden color, a delicate to mild taste, and a light transmittance of 75 percent Tc or more.
(ii) Grade A amber color and rich taste maple syrup has a uniform amber color, a rich or full-bodied taste, and a light transmittance of 50 percent - 74.9 percent Tc.
(iii) Grade A dark color and robust taste maple syrup has a uniform dark color, a robust or strong taste, and a light transmittance of 25 percent - 49.9 percent Tc.
(iv) Grade A very dark and strong taste maple syrup has a uniform very dark color, a very strong taste, and a light transmittance of less than 25 percent Tc.
(3) Processing grade maple syrup means maple syrup that does not meet the requirements for Grade A maple syrup set forth in paragraph (2) of this subdivision. Processing Grade Maple Syrup may not be sold, offered for sale or distributed in retail food stores or directly to consumers for household use.
(c) Nomenclature label statement.
(1) The name of the food defined in paragraph (b)(2) of this section is “Grade A Maple Syrup”. The name “Grade A Maple Syrup” must conspicuously appear on the principal display panel of the food’s label, and the words “golden color and delicate taste”, “amber color and rich taste”, “dark color and robust taste”, or “very dark color and strong taste”, as appropriate, must also conspicuously appear on the food’s principal display panel in close proximity to the food’s name and in a size reasonably related to the size of the name of the food.
(2) The name of the food defined in paragraph (b)(3) of this section is “Processing Grade Maple Syrup”. The name “Processing Grade Maple Syrup” must conspicuously appear on the principal display panel of the food’s label, and the words “For Food Processing Only” and “Not for Retail Sale” must also conspicuously appear on the food’s principal display panel in close proximity to the food’s name and in a size reasonably related to the size of the name of the food.
1 CRR-NY 270.1
Current through November 30, 2016
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