[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: 21CFR139.122]
[Page 390-391]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 139_MACARONI AND NOODLE PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Macaroni and Noodle
Products
Sec. 139.122 Enriched nonfat milk macaroni products.
(a) Each of the enriched macaroni products made with nonfat milk for
which a definition and standard of identity is prescribed by this
section conforms to the definition and standard of identity, and is
subject to the requirements for label statement of ingredients,
prescribed for macaroni products by Sec. 139.110(a), (f)(2), (f)(3),
(f)(4), and (g), except that:
(1)(i) In preparing the dough, nonfat dry milk or concentrated skim
milk, or a mixture of these, is used in an amount such that the finished
enriched macaroni product made with nonfat milk contains by weight not
less than 12 percent and not more than 25 percent of milk solids-not-
fat. Carrageenan or the salts of carrageenan conforming to the
requirements of Sec. 172.620 and Sec. 172.626 of this chapter may be
used in a quantity not in excess of 0.833 percent by weight of the milk
solids-not-fat used.
(ii) When the ingredient carrageenan or the salts of carrageenan
specified in paragraph (a)(1)(i) of this section is used, the label
shall bear the statement, ``Carrageenan added'' or ``Salts of
carrageenan added'' or the statement ``With added carrageenan'' or
``With added salts of carrageenan'', in the manner further prescribed by
Sec. 139.110(f)(4).
(2) None of the optional ingredients permitted by Sec. 139.110(a)
(1), (2), and (5) are used.
(3) Each such food contains in each pound not less than 4.0
milligrams (mg) and not more than 5.0 mg of thiamin, not less than 1.7
mg and not more than 2.2 mg of riboflavin, not less than 27 mg and not
more than 34 mg of niacin or niacinamide, not less than 0.9 mg and not
more than 1.2 mg of folic acid, and not less than 13 mg and not more
than 16.5 mg of iron (Fe). These substances may be added through direct
addition or wholly or in part through the use of dried yeast, dried
torula yeast, partly
[[Page 391]]
defatted wheat germ (as provided for in paragraph (a)(4) of this
section), enriched farina, or enriched flour. They may be added in a
harmless carrier, such carrier being used only in the quantity
reasonably necessary to effect an intimate and uniform distribution of
such substances in the finished food. Iron may be added only in a form
that is harmless and assimilable.
(4) Each such food may also contain as an optional ingredient partly
defatted wheat germ, but the amount thereof does not exceed 5 percent by
weight of the finished food.
(b) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Enriched macaroni product
made with nonfat milk'' or, alternatively, the name is ``Enriched
macaroni made with nonfat milk'', ``Enriched spaghetti made with nonfat
milk'', or ``Enriched vermicelli made with nonfat milk,'' as the case
may be when the units of the food conform to the specifications of shape
and size prescribed by Sec. 139.110 (b), (c), or (d), respectively.
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
Additives that reference this regulation: |
|
