§155.170 Canned peas
（a） Identity— （1） Definition. Canned peas is the food
prepared from fresh or frozen succulent seeds of the pea plant of the species
Pisum sativum L. but excluding the subspecies macrocarpum. Only sweet wrinkled
varieties, smooth-skin varieties, or hybrids thereof may be used. The product is
packed with water or other suitable aqueous liquid medium to which may be added
one or more of the other optional ingredients set forth in paragraph （a）（2） of
this section. Such food is sealed in a container and, before or after sealing,
is so processed by heat as to prevent spoilage.
（2） Optional ingredients. In addition to the optional packing media provided for in paragraph （a）（1） of this section, the following safe and suitable optional ingredients may be used:
（i） Salt.
（ii） Monosodium glutamate.
（iii） Disodium inosinate.
（iv） Disodium guanylate.
（v） Hydrolyzed vegetable protein.
（vi） Autolyzed yeast extract.
（vii） One or any combination of two or more of the dry or liquid forms of sugar, invert sugar sirup, dextrose, glucose sirup, and fructose.
（viii） Spice.
（ix） Flavoring （except artificial）.
（x） Color additives.
（xi） Calcium salts, the total amount of which added to firm the peas shall not result in more than 350 milligrams/kilogram （0.01 ounce/2.2 pounds） of calcium in the finished food.
（xii） Magnesium hydroxide, magnesium oxide, magnesium carbonate, or any mixture or combination of these in such quantity that the pH of the finished canned peas is not more than 8, as determined by the glass electrode method for the hydrogen ion concentration.
（xiii） Seasonings and garnishes:
（a） Pieces of green or red peppers or mixtures of both, either of which may be dried, or other vegetables not exceeding in total 15 percent of the drained weight of the finished food.
（b） Lemon juice or concentrated lemon juice.
（c） Mint leaves.
（d） Butter or margarine in a quantity not less that 3 percent by weight of the finished food, or other vegetable or animal fats or oils in a quantity not less than 2.4 percent by weight of the finished foods. When butter, margarine, or other vegetable or animal fats or oils are added, emulsifiers or stabilizers or both may be added, but no color, spice, or flavoring simulating the color or flavor imparted by butter or margarine may be used.
（3） Labeling. （i） The name of the food is “peas” and may include the designation “green.” The term “early,” “June,” or “early June” shall precede or follow the name in the case of smooth-skin peas or substantially smooth-skin peas, such as Alaska-type peas or hybrids having similar characteristics. Where the peas are of sweet green wrinkled varieties or hybrids having similar characteristics, the name may include the designation “sweet,” “wrinkled,” or any combination thereof. The term “petit pois” may be used in conjunction with the name of the food when an average of 80 percent or more of the peas will pass through a circular opening of a diameter of 7.1 millimeters （0.28 inch）. If any color additive has been added, the name of the food shall include the term “artificially colored.”
（ii） The following shall be included as part of the name or in close proximity to the name of the food:
（a） A declaration of any flavoring that characterizes the food, as specified in § 101.22 of this chapter.
（b） A declaration of any spice, seasoning, or garnishing that characterizes the product, e.g., “seasoned with green peppers”， “seasoned with butter”， “seasoned with ___ oil”， the blank to be filled in with the common or usual name of the oil, “with added spice”， or, in lieu of the word spice, the common or usual name of the spice.
（c） The words “vacuum pack” or “vacuum packed” when the weight of the liquid in the container, as determined by the method prescribed in § 155.3（a） is not more than 20 percent of the net weight, and the container is closed under conditions creating a high vacuum in the container.
（4） 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.
（b） Quality. （1） The standard of quality for canned peas is as follows:
（i） Blond and yellow peas. Not more than 2 percent of the drained weight is blond and/or yellow peas, i.e., white or yellow but edible peas.
（ii） Blemished peas. Not more than 5 percent of the drained weight is blemished peas, i.e., slightly stained or spotted peas.
（iii） Seriously blemished peas. Not more than 1 percent of the drained weight is seriously blemished peas, i.e., peas that are hard, shrivelled, spotted, discolored, or otherwise blemished to an extent that the appearance or eating quality is seriously affected.
（iv） Pea fragments. Not more than 10 percent of the drained weight is pea fragments, i.e., portions of peas, separated or individual cotyledons, crushed, partial or broken cotyledons, and loose skins, but excluding entire intact peas with skins detached.
（v） Extraneous vegetable material. Not more than 0.5 percent of the drained weight is extraneous vegetable material, i.e., vine or leaf or pod material from the pea plant or other such material.
（vi） Alcohol-insoluble solids. The alcohol-insoluble solids of smooth-skin or substantially smooth-skin peas, such as Alaska-type peas or hybrids having similar characteristics, may not be more than 23.5 percent and, of sweet green wrinkled varieties or hybrids having similar characteristics, not more than 21 percent based on the procedure set forth in the “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. （1980）, section 30.012, which is incorporated by reference. Copies are available from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or available for inspection at the National Archives and Records Administration （NARA）. For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
（vii） Limitation. The sum of the pea material described in paragraphs （b）（1） （i）, （ii）, （iii）, （iv）, and （v） of this section shall not exceed 12 percent.
（2） Determine compliance as specified in § 155.3（b）.
（3） If the quality of canned peas falls below the standard prescribed in paragraph （b）（1） of this section, the la
