[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: 21CFR160.145]
[Page 491-492]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 160_EGGS AND EGG PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Eggs and Egg Products
Sec. 160.145 Dried egg whites.
(a) The food dried egg whites, egg white solids, dried egg albumen,
egg albumen solids is prepared by drying liquid egg whites conforming to
the requirements of Sec. 160.140 (or deviating from that section only
by not being Salmonella free). As a preliminary step to drying, the
lysozyme and avidin contents may be reduced. If lysozyme and avidin
levels are reduced, cation exchange resins regulated for use under Sec.
173.25 of this chapter shall be used. As a further preliminary step to
drying, the glucose content of the liquid egg whites is reduced by
adjusting the pH, where necessary, with food-grade acid and by following
one of the optional procedures set forth in paragraph (b) of this
section. If the food is prepared from liquid egg whites conforming in
all respects to the requirements of Sec. 160.140, drying shall be done
with such precautions that the finished food is free of viable
Salmonella microorganisms. If the food is prepared from liquid egg
whites that are not Salmonella free, the dried product shall be so
treated by heat or otherwise as to render the finished food free of
viable Salmonella microorganisms. Dried egg whites may be powdered.
(b) The optional glucose-removing procedures are:
(1) Enzyme procedure. A glucose-oxidase-catalase preparation and
hydrogen peroxide solution are added to liquid egg whites. The quantity
used and the time of reaction are sufficient to substantially reduce the
glucose content. The glucose-oxidase-catalase preparation used is one
that is generally recognized as safe within the meaning of section
201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen
peroxide solution used shall comply with the specifications of the
United States Pharmacopeia, except that it may exceed the concentration
specified therein and it does not contain a preservative.
(2) Controlled fermentation procedures--(i) Yeast procedure. Food-
grade baker's yeast (Saccharomyces cerevisiae) is added to the liquid
egg whites and controlled fermentation is maintained. The quantity of
yeast used and the time of reaction are sufficient to substantially
reduce the glucose content.
(ii) Bacterial procedure. The liquid egg whites are subjected to the
action of a culture of glucose-fermenting bacteria either generally
recognized as safe within the meaning of section 201(s) of
[[Page 492]]
the Federal Food, Drug, and Cosmetic Act or the subject of a regulation
established pursuant to section 409 of the act, and the culture is used
in conformity with such regulation. The quantity of the culture used is
sufficient to predominate in the fermentation and the time and
temperature of reaction are sufficient to substantially reduce the
glucose content.
(c)(1) Dried egg whites in which the lysozyme and avidin have been
reduced shall not be nutritionally inferior, as defined in Sec.
101.3(e)(4)(i) of this chapter, and shall be considered nutritionally
equivalent to untreated egg whites if they meet the conditions that the
biological quality of the protein contained is equal to or greater than
that of untreated egg white from the same batch of liquid egg white.
(2) Compliance with the biological quality of protein requirement of
paragraph (c)(1) of this section shall be determined by the analytical
method prescribed in ``Official Methods of Analysis of the Association
of Official Analytical Chemists,'' 14th Ed. (1984), section 43.253-
43.257, ``Protein Efficiency Ratio, Rat Bioassay, Final Action,'' 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.
(d) When the dried egg whites are prepared from liquid egg whites
containing any optional ingredients added as whipping aids, as provided
for in Sec. 160.140(a), the common names of such optional ingredients
shall be listed on the principal display panel or panels of the label
with such prominence and conspicuousness as to render the names likely
to be read and understood by ordinary individuals under customary
conditions of purchase.
(e) The name of the food for which a definition and standard of
identity is prescribed in this section is alternatively ``Dried egg
whites'', Egg white solids'', ``Dried egg albumen'', or ``Egg albumen
solids''. If the lysozyme and avidin content is reduced as provided in
paragraph (a) of this section, the name shall be immediately preceded or
followed by the statement ``lysozyme and avidin reduced'' when the dried
egg whites are sold as such. When the dried egg whites are used in a
fabricated food, the statement ``lysozyme and avidin reduced'' may be
omitted from any declaration of ingredients required under Sec. 101.4
of this chapter.
(f) 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 14462, Mar. 15, 1977, as amended at 51 FR 11435, Apr. 3, 1986; 51
FR 25362, July 14, 1986; 54 FR 24895, June 12, 1989; 58 FR 2883, Jan. 6,
1993; 63 FR 14035, Mar. 24, 1998]
Additives that reference this regulation: |
