美国FDA 指导原则 CPG SEC525.825食醋定义掺入醋鳗 英文原版.pdfVIP

CPG Sec. 525.825 Vinegar, Definitions - Adulteration with Vinegar Eels I. DEFINITIONS BACKGROUND: No standards of identity for vinegar have been established under the Federal Food, Drug, and Cosmetic Act. Historically, definitions have been developed for different types or combinations of types of vinegars. These remain current Agency policy for labeling purposes. One of the landmark court decisions under the Food and Drugs Act of 1906 was that the Supreme Court in the case of U.S. v. 95 Barrels, More of Less, Alleged Apple Cider Vinegar, (265 U.S. 438, 1924), in which the Supreme Court held that vinegar made from dried apples was not the same as that which would have been produced from the apples without dehydration, and that the name Apple Cider Vinegar did not represent the article to be what it really was. POLICY: FDA considers the following to be satisfactory guidelines for the labeling of vinegars: Natural vinegars as they come from the generators normally contain in excess of 4 grams of acetic acid per 100 mL. When vinegar is diluted with water, the label must bear a statement such as diluted with water to _______ percent acid strength, with the blank filled with the actual percent of acetic acid - in no case should it be less than 4 percent. Each of the varieties of vinegar listed below should contain 4 grams of acetic acid per 100 mL.(20oC). VINEGARS: 1. VINEGAR, CIDER VINEGAR, APPLE VINEGAR. The product made by the alcoholic and subsequent acetous fermentations of the juice of apples. 2. WINE VINEGAR, GRAPE VINEGAR. The product made by the alcoholic and subsequent acetous fermentations of the juice of grapes. 3. MALT VINEGAR. The product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt. 4. SUGAR VINEGAR. The product made by the alcoholic and subsequent acetous