[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: 21CFR139.140]
[Page 392-393]
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. 139.140 Wheat and soy macaroni products.
(a) Wheat and soy macaroni products are the class of food each of
which 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), and (g), except
that:
(1) Soy flour is added in a quantity not less than 12.5 percent of
the combined weight of the wheat and soy ingredients used (the soy flour
used is made from heat-processed, dehulled soybeans, with or without the
removal of fat therefrom); and
(2) None of the optional ingredients permitted by Sec. 139.110(a)
(1) and (2) is used. When the optional ingredient gum gluten (Sec.
139.110(a)(5)) is added, the quantity is such that the protein derived
therefrom, together with the protein derived from semolina, durum flour,
farina, flour or any combination of these used, does not exceed 13
percent of the weight of the finished food.
(b) Wheat and soy macaroni is the wheat and soy macaroni product the
units of which conform to the specifications of shape and size
prescribed for macaroni by Sec. 139.110(b).
(c) Wheat and soy spaghetti is the wheat and soy macaroni product
the units of which conform to the specifications of shape and size
prescribed for spaghetti by Sec. 139.110(c).
(d) Wheat and soy vermicelli is the wheat and soy macaroni product
the units of which conform to the specifications of shape and size
prescribed for vermicelli by Sec. 139.110(d).
(e) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Wheat and soy macaroni
product'', ``Wheat and soybean macaroni product'', ``------ and soy
macaroni product'', or ``------ and soybean macaroni product'', the
blank in each instance being filled in with the name whereby the wheat
ingredient used is designated in Sec. 139.110(a); or alternatively, the
name is ``Wheat and soy macaroni'', ``Wheat
[[Page 393]]
and soybean macaroni'', ``------ and soy macaroni'', or ``------ and
soybean macaroni'' when the units of the food comply with the
requirements of paragraph (b) of this section; or ``Wheat and soy
spaghetti'', ``Wheat and soybean spaghetti'', ``------ and soy
spaghetti'', or ``------ and soybean spaghetti'' when such units comply
with the requirements of paragraph (c) of this section; or ``Wheat and
soy vermicelli'', ``Wheat and soybean vermicelli'', ``------ and soy
vermicelli'', or ``------ and soybean vermicelli'' when such units
comply with the requirements of paragraph (d) of this section, the blank
in each instance being filled in with the name whereby the wheat
ingredient used is designated in Sec. 139.110(a).
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
Additives that reference this regulation: |
