[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR131.162]
[Page 301-302]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 131_MILK AND CREAM--Table of Contents
Subpart B_Requirements for Specific Standardized Milk and Cream
Sec. 131.162 Acidified sour cream.
(a) Description. Acidified sour cream results from the souring of
pasteurized cream with safe and suitable acidifiers, with or without
addition of lactic acid producing bacteria. Acidified sour cream
contains not less than 18 percent milkfat; except that when the food is
characterized by the addition of nutritive sweeteners or bulky flavoring
ingredients, the weight of milkfat is not less than 18 percent of the
remainder obtained by subtracting the weight of such optional
ingredients from the weight of the food; but in no case does the food
contain less than 14.4 percent milkfat. Acidified sour cream has a
titratable acidity of not less than 0.5 percent, calculated as lactic
acid.
(b) Optional ingredients. (1) Safe and suitable ingredients that
improve texture, prevent syneresis, or extend the shelf life of the
product.
(2) Rennet.
(3) Safe and suitable nutritive sweeteners.
(4) Salt.
[[Page 302]]
(5) Flavoring ingredients, with or without safe and suitable
coloring, as follows:
(i) Fruit and fruit juice, including concentrated fruit and fruit
juice.
(ii) Safe and suitable natural and artificial food flavoring.
(c) Methods of analysis. Referenced methods in paragraphs (c) (1)
and (2) of this section are from ``Official Methods of Analysis of the
Association of Official Analytical Chemists,'' 13th Ed. (1980), which is
incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined 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.
(1) Milkfat content--``Fat--Official Final Action,'' section 16.172.
(2) Titratable acidity--``Acidity--Official Final Action,'' section
16.023.
(d) Nomenclature. The name of the food is ``Acidified sour cream''.
The full name of the food shall appear on the principal display panel of
the label in type of uniform size, style, and color. The name of the
food shall be accompanied by a declaration indicating the presence of
any flavoring that characterizes the product, as specified in Sec.
101.22 of this chapter. If nutritive sweetener in an amount sufficient
to characterize the food is added without addition of characterizing
flavoring, the name of the food shall be preceded by the word
``sweetened''.
(e) 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 14360, Mar. 15, 1977, as amended at 47 FR 11825, Mar. 19, 1982;
49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan.
6, 1993]
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