[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: 21CFR139.155]
[Page 394]
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. 139.155 Enriched noodle products.
(a) Enriched noodle 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
noodle products by Sec. 139.150 (a), (g), and (i), except that:
(1) Each such food contains in each pound not less than 4 milligrams
(mg) and not more than 5 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);
(2) Each such food may also contain as an optional ingredient added
vitamin D in such quantity that each pound of the finished food contains
not less than 250 U.S.P. units and not more than 1000 U.S.P. units of
vitamin D;
(3) Each such food may also contain as an optional ingredient added
calcium in such quantity that each pound of the finished food contains
not less than 500 mg. and not more than 625 mg. of calcium (Ca);
(4) Each such food may also contain as an optional ingredient partly
defatted wheat germ, but the amount thereof does not exceed 5 percent of
the weight of the finished food;
(5) Each such food may be supplied, wholly or in part, with the
prescribed quantity of any substance referred to in paragraphs (a) (1),
(2), and (3) of this section through the use of dried yeast, dried
torula yeast, partly defatted wheat germ, enriched farina, or enriched
flour, or through the direct additions of any of the substances
prescribed in paragraphs (a) (1), (2), and (3) of this section.
Iron and calcium may be added only in forms which are harmless and
assimilable. The substances referred to in paragraphs (a) (1) and (2) of
this section may be added in a harmless carrier which does not impair
the enriched noodle product, such carrier being used only in the
quantity reasonably necessary to effect an intimate and uniform
distribution of such substances in the finished enriched noodle product.
(b) Enriched noodles, enriched egg noodles are the enriched noodle
products the units of which conform to the specifications of shape and
size prescribed for noodles in Sec. 139.150(b).
(c) Enriched egg macaroni is the enriched noodle product the units
of which conform to the specifications of shape and size prescribed for
egg macaroni in Sec. 139.150(c).
(d) Enriched egg spaghetti is the enriched noodle product the units
of which conform to the specifications of shape and size prescribed for
egg spaghetti in Sec. 139.150(d).
(e) Enriched egg vermicelli is the enriched noodle product the units
of which conform to the specifications of shape and size prescribed for
egg vermicelli in Sec. 139.150(e).
(f) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Enriched noodle product'' or
``Enriched egg noodle product''; or alternatively, the name is
``Enriched noodles'', or ``Enriched egg noodles'', ``Enriched egg
macaroni'', ``Enriched egg spaghetti'', or ``Enriched egg vermicelli'',
as the case may be, when the units of the food comply with the
requirements of paragraph (b), (c), (d), or (e) respectively of this
section.
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
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