[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 169_FOOD DRESSINGS AND FLAVORINGS--Table of Contents
Subpart B_Requirements for Specific Standardized Food Dressings and
Sec. 169.140 Mayonnaise.
(a) Description. Mayonnaise is the emulsified semisolid food
prepared from vegetable oil(s), one or both of the acidifying
ingredients specified in paragraph (b) of this section, and one or more
of the egg yolk-containing ingredients specified in paragraph (c) of
this section. One or more of the ingredients specified in paragraph (d)
of this section may also be used. The vegetable oil(s) used may contain
an optional crystallization inhibitor as specified in paragraph (d)(7)
of this section. All the ingredients from which the food is fabricated
shall be safe and suitable. Mayonnaise contains not less than 65 percent
by weight of vegetable oil. Mayonnaise may be mixed and packed in an
atmosphere in which air is replaced in whole or in part by carbon
dioxide or nitrogen.
(b) Acidifying ingredients. (1) Any vinegar or any vinegar diluted
with water to an acidity, calculated as acetic acid, of not less than
2\1/2\ percent by weight, or any such vinegar or diluted vinegar mixed
with an optional acidifying ingredient as specified in paragraph (d)(6)
of this section. For the purpose of this paragraph, any blend of two or
more vinegars is considered to be a vinegar.
(2) Lemon juice and/or lime juice in any appropriate form, which may
be diluted with water to an acidity, calculated as citric acid, of not
less than 2\1/2\ percent by weight.
(c) Egg yolk-containing ingredients. Liquid egg yolks, frozen egg
yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried
whole eggs, or any one or more of the foregoing ingredients listed in
this paragraph with liquid egg white or frozen egg white.
(d) Other optional ingredients. The following optional ingredients
may also be used:
(2) Nutritive carbohydrate sweeteners.
(3) Any spice (except saffron or turmeric) or natural flavoring,
provided it does not impart to the mayonnaise a color simulating the
color imparted by egg yolk.
(4) Monosodium glutamate.
(5) Sequestrant(s), including but not limited to calcium disodium
EDTA (calcium disodium ethylenediamine- tetraacetate) and/or disodium
EDTA (disodium ethylenediaminetetraacetate), may be used to preserve
color and/or flavor.
(6) Citric and/or malic acid in an amount not greater than 25
percent of the weight of the acids of the vinegar or diluted vinegar,
calculated as acetic acid.
(7) Crystallization inhibitors, including but not limited to
oxystearin, lecithin, or polyglycerol esters of fatty acids.
(e) Nomenclature. The name of the food is ``Mayonnaise''.
(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 14481, Mar. 15, 1977, as amended at 57 FR 34246, Aug. 4, 1992; 58
FR 2886, Jan. 6, 1993]
Additives that reference this regulation: