[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: 21CFR169.150]
[Page 550-551]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 169_FOOD DRESSINGS AND FLAVORINGS--Table of Contents
Subpart B_Requirements for Specific Standardized Food Dressings and
Flavorings
Sec. 169.150 Salad dressing.
(a) Description. Salad dressing is the emulsified semisolid food
prepared from vegetable oil(s), one or both of the acidifying
ingredients specified in paragraph (b) of this section, one or more of
the egg yolk-containing ingredients specified in paragraph (c) of this
section, and a starchy paste prepared as specified in paragraph (e) of
this section. One or more of the ingredients in paragraph (e) of this
section may also be used. The vegetable oil(s) used may contain an
optional crystallization inhibitor as specified in paragraph (e)(8) of
this section. All the ingredients from which the food is fabricated
shall be safe and suitable. Salad dressing contains not less than 30
percent by weight of vegetable oil and not less egg yolk-containing
ingredient than is
[[Page 551]]
equivalent in egg yolk solids content to 4 percent by weight of liquid
egg yolks. Salad dressing 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, or any such vinegar or diluted vinegar mixed with an
optional acidifying ingredient as specified in paragraph (e)(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.
(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 of more of the foregoing ingredients listed in
this paragraph with liquid egg white or frozen egg white.
(d) Starchy paste. It may be prepared from a food starch, food
starch-modified, tapioca flour, wheat flour, rye flour, or any two or
more of these. Water may be added in the preparation of the paste.
(e) Other optional ingredients. The following optional ingredients
may also be used:
(1) Salt.
(2) Nutritive carbohydrate sweeteners.
(3) Any spice (except saffron or turmeric) or natural flavoring,
provided it does not impart to the salad dressing a color simulating the
color imparted by egg yolk.
(4) Monosodium glutamate.
(5) Stabilizers and thickeners. Dioctyl sodium sulfosuccinate may be
added in accordance with Sec. 172.810 of this chapter.
(6) Citric and/or malic acid may be used 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) Sequestrant(s), including but not limited to calcium disodium
EDTA (calcium disodium ethylenediamine-tetraacetate) and/or disodium
EDTA (disodium ethylenediamine-tetraactetate), may be used to preserve
color and/or flavor.
(8) Crystallization inhibitors, including but not limited to
oxystearin, lecithin, or polyglycerol esters of fatty acids.
(f) Nomenclature. The name of the food is ``Salad dressing''.
(g) 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 42 FR 25325, May 17, 1977; 58
FR 2886, Jan. 6, 1993]
Additives that reference this regulation: |
