21 C.F.R. § 168.130

Cane sirup

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(a) Cane sirup is the liquid food derived by concentration and heat treatment of the juice of sugarcane (Saccharum officinarum L.) or by solution in water of sugarcane concrete made from such juice. It contains not less than 74 percent by weight of soluble solids derived solely from such juice. The concentration may be adjusted with or without added water. It may contain one or more of the optional ingredients provided for in paragraph (b) of this section. All ingredients from which the food is fabricated shall be safe and suitable.

(b) The optional ingredients that may be used in cane sirup are:

(1) Salt.

(2) Preservatives.

(3) Defoaming agents.

(c) The name of the food is “Cane sirup” or “Sugar cane sirup”. Alternatively, the word “sirup” may be spelled “syrup”.

(d) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
Notes of Decisions
Cited in 2 cases, 2014–2014 · leading case: Swearingen v. Yucatan Foods, L.P., 24 F. Supp. 3d 889 (N.D. Cal. 2014).
Swearingen v. Yucatan Foods, L.P., 24 F. Supp. 3d 889 (N.D. Cal. 2014). · cites it 3× “” 21 C.F.R. § 168.130 (a). Although the FDA regulations do not specifically address the term “evaporated cane juice,” the agency did publish draft guidance in 2009, observing: Over the past few years the term “evaporated cane juice” has started to appear as an ingredient on food…”
Reese v. Odwalla, Inc., 30 F. Supp. 3d 935 (N.D. Cal. 2014). “• ECJ is required to be identified either as “sugar” or “cane syrup,” both of which have standards of identity set forth in federal regulations ( 21 C.F.R. § 168.130 , 21 C.F.R. § 101.4 (b)(20) and § 184.”
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