[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: 21CFR168.180]
[Page 547-548]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 168_SWEETENERS AND TABLE SIRUPS--Table of Contents
Subpart B_Requirements for Specific Standardized Sweeteners and Table
Sirups
Sec. 168.180 Table sirup.
(a) Table sirup is the liquid food consisting of one or more of the
optional sweetening ingredients provided for in paragraph (b)(1) of this
section. The food contains not less than 65 percent soluble sweetener
solids by weight and is prepared with or without added water. It may
contain one or more of the optional ingredients prescribed in paragraphs
(b)(2) through (12) of this section. All ingredients from which the food
is fabricated shall be safe and suitable. (Vitamins, minerals, and
protein added for nutritional purposes and artificial sweeteners are not
considered to be suitable ingredients for this food.)
(b) The optional ingredients that may be used in table sirup are:
(1) One or more of the nutritive carbohydrate sweeteners provided
for in this paragraph (b)(1). When a sweetener provided for in paragraph
(b)(1)(i) or (ii) of this section is used it shall constitute not less
than 2 percent by weight of the finished food.
(i) The sirups identified by Sec. Sec. 168.130, 168.140, and
168.160, except that the use of any such ingredient is so limited that
the finished food does not meet the requirement prescribed for any sirup
by Sec. Sec. 168.130, 168.140, or 168.160.
(ii) Honey.
(iii) Other nutritive carbohydrate sweeteners.
(2) Butter, in a quantity not less than 2 percent by weight of the
finished food.
(3) Edible fats and oils, except that, in products designated as
``buttered sirups'', butter as provided for in paragraph (b)(2) of this
section is the only fat that may be used.
(4) Emulsifiers or stabilizers or both.
(5) Natural and artificial flavorings, either fruit or nonfruit,
alone or in carriers.
(6) Color additives.
(7) Salt.
(8) Chemical preservatives.
(9) Viscosity adjusting agents.
(10) Acidifying, alkalizing, or buffering agents.
(11) Defoaming agents.
(12) Any other ingredient (e.g., shredded coconut, ground orange
peel) that is not incompatible with other ingredients in the food.
(c) Except as provided for in this paragraph and in paragraphs (d)
(2) and (3) of this section, the name of the food is ``Table sirup'',
``Sirup'', ``Pancake
[[Page 548]]
sirup'', ``Waffle sirup'', ``Pancake and waffle sirup'', or ``------
sirup'', the blank being filled in with the word or words that designate
the sweetening ingredient that characterizes the food, except ``maple'',
``cane'', or ``sorghum'' alone, such sirups being required to comply in
all respects with Sec. Sec. 168.130, 168.140, and 168.160,
respectively, and in the case of more than one sweetening ingredient, in
descending order of predominance by weight in the food. The type shall
be of uniform style and size.
(1) When one of the sweeteners constitutes at least 80 percent of
the total sweetener solids, the name of the food may be designated as
the corresponding sirup, for example, ``Corn sirup'', provided that the
name is immediately and conspicuously followed, without intervening
written, printed, or graphic matter, by the statement ``with ------'' as
part of the name, the blank being filled in with the name or names of
each additional sweetening ingredient present, stated in a clear legible
manner in letters of uniform style and size not less than one-half the
height of, nor larger than, the letters used in the name of the
principal sweetener.
(2) When butter is used, as provided for in paragraph (b)(2) of this
section, the name of the food may be ``Buttered ------'', the blank
being filled in with the name otherwise prescribed in this paragraph.
The percentage by weight of butter present shall be declared as part of
the name of the food as prescribed by part 102 of this chapter.
(3) Alternatively, the word ``sirup'' may be spelled ``syrup''.
(d)(1) 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.
(2) A statement (other than in the ingredient listing) or a vignette
identifying a flavor may be included on the label only if such flavor
contributes the primary recognizable flavor that characterizes the
sirup. When maple, honey, or both maple and honey are represented as the
characterizing flavors, the total quantity of maple sirup or honey,
singly, or of maple sirup and honey in combination, shall be not less
than 10 percent by weight of the finished food. The presence of any
natural or artificial flavor in the food shall be declared on the label
as prescribed by the applicable sections of part 101 of this chapter.
(3) The percentage of any optional ingredient used shall be declared
as part of the name of the food as prescribed by part 102 of this
chapter when all of the following conditions apply to the use of the
ingredient:
(i) It is one of the characterizing ingredients permitted by
paragraphs (b)(1) (i) and (ii) of this section.
(ii) The ingredient is either named on the label other than in the
list of ingredients or is suggested by vignette or other labeling.
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
Additives that reference this regulation: |
