Frozen Orange Juice Grades in Canada

President's Choice (Loblaws) Concentrated Orange Juice, Canada Grade A, tastes great!

President's Choice (Loblaws) Concentrated Orange Juice, Canada Grade A, tastes great!

For the life of me I could not find the definitions for the various grades of frozen orange juice for Canada. Personal experience has shown me that Canada Grade A frozen orange juice tastes better than Canada Grade C. I searched Google and came up empty. I then got onto the Canada Food Inspection Agency website and sent them a question. Here is their answer as a followup to yesterday’s blog, thanks to Jean-Claude Jura, Ontario Region Manufactured Food, Food Labelling Line: Processed Products Regulations, Schedule I, Table II, Section 27.2.

I was impressed that this standard was codified as one of the laws of Canada. Of course I knew that there were strict standards written somewhere in government, but did not know where. This law covers all fruits and vegetables, so it is quite long but very thorough. It is also a public document. While Google is a very good search engine, I still could not find this information on my own.

FROZEN CONCENTRATED ORANGE JUICE
27.2 (1) In this section,

“frozen concentrated orange juice” means the frozen product consisting of

(a) unfermented juice obtained from clean, sound and mature oranges that has been concentrated to at least one half of its original volume, the total soluble solids content of which is derived from

(i) not less than 85 per cent of sweet oranges of the species Citrus sinensis,

(ii) not more than 10 per cent of the species Citrus reticulata or hybrids of any species of oranges, and

(iii) not more than five per cent of sour or bitter oranges of the species Citrus aurantium;

(b) concentrated orange juice for manufacturing prepared from the juice of a lot of oranges from which the pulp may be removed and to which the water extract of that pulp may be added prior to evaporation; or

(c) a mixture of the juices referred to in paragraphs (a) and (b).

(2) Frozen concentrated orange juice

(a) may contain orange essences, orange oils and orange pulp derived from orange juice referred to in paragraph (1)(a) and potable water;

(b) shall not contain solids or water extract of the pulp of oranges except as provided in paragraph (1)(b); and

(c) shall not contain mould filaments in more than 10 per cent of the microscopic fields when examined in accordance with the method of the Association of Official Analytical Chemists of the United States of America entitled the Howard Mold Counting method published in Official Methods of Analysis of the Association of Official Analytical Chemists (14th ed.), 1984.

(3) Frozen concentrated orange juice shall be stored at temperatures below -15°C.

(4) Canada A is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

(a) has the appearance of fresh orange juice;

(b) shows no separation or coagulation of material;

(c) has a very good colour;

(d) has a very good flavour;

(e) is practically free from defects;

(f) has a Brix content of not less than 11.8;

(g) has a Brix/acid ratio minimum of 12.5/1; and

(h) has a recoverable oil percentage by volume of 0.010 to 0.035.

(5) Canada B is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

(a) has the appearance of fresh orange juice;

(b) shows no separation or coagulation of material;

(c) has a good colour;

(d) has a good flavour;

(e) is reasonably free from defects;

(f) has a Brix content of not less than 10.6;

(g) has a Brix/acid ratio minimum of 12.5/1; and

(h) has a maximum recoverable oil percentage by volume of 0.035.

(6) Canada C is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

(a) has the appearance of fresh orange juice;

(b) shows no separation or coagulation of material;

(c) has a good colour;

(d) has a good flavour;

(e) is reasonably free from defects;

(f) has a Brix content of not less than 9.7;

(g) has a Brix/acid ratio minimum of 10.0/1; and

(h) has a maximum recoverable oil percentage by volume of 0.040.

Definition of Terms
(7) For the purposes of this section,

“acid” means the percentage by weight of the total acidity calculated as anhydrous citric acid and determined by titration, in accordance with the method of the Association of Official Analytical Chemists of the United States, entitled “Acidity (Titratable) of Fruit Products”, published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (acide)

“Brix content” means the refractometric sucrose content to which the applicable correction for acid is added, and determined in accordance with the method of the Association of Official Analytical Chemists of the United States, entitled “Solids (Soluble) in Fruits and Fruit Products”, published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (valeur Brix)

“Brix/acid ratio” means the ratio of Brix content of the juice to the grams of anhydrous citric acid per 100 grams of the juice; (rapport Brix/acide)

“colour” means that colour of orange juice determined by comparing the colour of the juice with the United States Department of Agriculture Orange Juice Colour Comparator, in which colour standard #1 is the best colour on the scale and colour standard #6 the worst on the scale or by any colorimeters used by the Agency that have equivalent scales of colours and yield values equivalent to those of the United States Department of Agriculture Orange Juice Colour Comparator; (couleur)

“concentrated orange juice for manufacturing” means the product having a Brix content of not less than 20, packed in bulk containers, prepared by concentration of the unfermented juice of clean, sound, mature, sweet oranges of the species Citrus sinensis and containing not more than 10 per cent total soluble solids from the species Citrus reticulata or hybrids of any species of oranges and not more than five per cent total soluble solids from the species Citrus aurantium; (jus d’orange concentré pour transformation)

“defects” means any seeds or portion of seeds, specks, particles of membrane, core, peel or any other distinctive features that adversely affect the appearance or drinking quality of the orange juice; (défauts)

“good colour” means that colour of orange juice that is not as good as the United States Department of Agriculture colour standard #5 for orange juice but that is not off-colour; (bonne couleur)

“good flavour” means the flavour that is characteristic of orange juice extracted from fresh, mature, sweet oranges that may be slightly affected by processing, packaging or storage conditions; (bonne saveur)

“practically free from defects” means the presence of defects that do not detract from the appearance or drinking quality of the orange juice; (à peu près exempt de défauts)

“reasonably free from defects” means the presence of defects that do not seriously affect the appearance or the drinking quality of the orange juice; (raisonnablement exempt de défauts)

“reconstituted” with respect to frozen concentrated orange juice, means the form of orange juice that results when frozen concentrated orange juice is thoroughly mixed with the amount of water prescribed on the label of the container; (reconstitué)

“recoverable oil” means the volume of oil that may be recovered from the reconstituted juice by the method of the Association of Official Analytical Chemists of the United States, entitled “Oil (Recoverable) in Fruits and Fruit Products” published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (huile recouvrable)

“separation” means the separation of orange juice whereby lighter suspended material rises upward and heavier suspended material sinks downward leaving between the two materials a clear or transparent liquid; (séparation)

“very good colour” means that colour of orange juice which is equal to or better than the United States Department of Agriculture colour standard #5 for orange juice; (très bonne couleur)

“very good flavour” means the flavour that is fine, distinct and characteristic of orange juice that is extracted from fresh, mature, sweet oranges. (très bonne saveur)

SOR/88-8, s. 2; SOR/95-548, s. 2; SOR/2000-184, s. 27; SOR/2003-6, s. 65(F).

1 thought on “Frozen Orange Juice Grades in Canada

  1. David Ing

    I’m used to seeing the Degrees Brix when I’ve been in wine tours, so there isn’t much difference between processing oranges to juice and processing grapes into wine … except for the conversion of sugar to alcohol in the latter.

    My reading is the Grade A is sweeter than Grade C, but then, there’s the brix-acid balance. I can see that the flavour of orange juice is subjective, and may be partially cultural, depending on the varieties of oranges available within the region.

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