[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: 21CFR160.185]
[Page 493-494]
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. 160.185 Dried egg yolks.
(a) Dried egg yolks, dried yolks is the food prepared by drying egg
yolks that conform to Sec. 160.180, with such precautions that the
finished food is free of viable Salmonella microorganisms. Before
drying, the glucose content of the liquid egg yolks may be reduced by
one of the optional procedures set forth in paragraph (b) of this
section. Either silicon dioxide complying with the provisions of Sec.
172.480 of this chapter or sodium silicoaluminate may be added as an
optional anticaking ingredient, but the amount of silicon dioxide used
is not more than 1 percent and the amount of sodium silicoaluminate used
is less than 2 percent by weight of the finished food. The finished food
shall contain not less than 95 percent by weight total egg solids.
(b) The optional glucose-removing procedures are:
(1) Enzyme procedure. A glucose-oxidase-catalase preparation and
hydrogen peroxide solution are added to the liquid egg yolks. The
quantity used and the time of reaction are sufficient to substantially
reduce the glucose content of the liquid egg yolks. 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
specification of the United States Pharmacopeia, except that it may
exceed the concentration specified therein and it does not contain a
preservative.
(2) Yeast procedure. The pH of the liquid egg yolks is adjusted to
the range of 6.0 to 7.0, if necessary, by the addition of dilute,
chemically pure hydrochloric acid, and controlled fermentation is
maintained by adding food-grade baker's yeast (Saccharomyces
cerevisiae). The quantity of yeast used and the time of reaction are
sufficient to substantially reduce the glucose content of the liquid egg
yolks.
(c) The name of the food for which a definition and standard of
identity is prescribed by this section is ``Dried egg yolks'', or
``Dried yolks'', and if the glucose content was reduced, as provided in
paragraph (b) of this section, the name shall be followed immediately by
the statement ``Glucose removed for stability'' or ``Stabilized, glucose
removed''.
(d)(1) When either of the optional anticaking ingredients specified
in paragraph (a) of this section is used, the label shall bear the
statement ``Not more than 1 percent silicon dioxide added as an
anticaking agent'' or ``Less than 2 percent sodium silicoaluminate added
as an anticaking agent'', whichever is applicable.
(2) The name of any optional ingredient used, as provided in
paragraph
[[Page 494]]
(d)(1) of this section, shall be listed on the principal display panel
or panels of the label with such prominence and conspicuousness as to
render such statement likely to be read and understood by the ordinary
individual under customary conditions of purchase.
(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 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]
Additives that reference this regulation: |
