[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.165]
[Page 379-380]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 137 CEREAL FLOURS AND RELATED PRODUCTS--Table of Contents
Subpart B Requirements for Specific Standardized Cereal Flours and
Related Products
Sec. 137.165 Enriched flour.
Enriched flour conforms to the definition and standard of identity,
and is subject to the requirements for label statement of ingredients,
prescribed for flour by Sec. 137.105, except that:
(a) It contains in each pound 2.9 milligrams of thiamin, 1.8
milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of
folic acid, and 20 milligrams of iron.
(b) It may contain added calcium in such quantity that the total
calcium content is 960 milligrams per pound. Enriched flour may be
acidified with monocalcium phosphate within the limits prescribed by
Sec. 137.175 for phosphated flour, but, if insufficient additional
calcium is present to meet the 960 milligram level, no claim may be made
on the label for calcium as a nutrient;
(c) The requirement of paragraphs (a) and (b) of this section will
be deemed to have been met if reasonable overages of the vitamins and
minerals, within the limits of good manufacturing practice, are present
to insure that the required levels of the vitamins and minerals are
maintained throughout the expected shelf life of the food under
customary conditions of distribution and storage. The quantitative
content of the following vitamins shall be calculated in terms of the
following chemically identifiable reference forms:
------------------------------------------------------------------------
Reference form
-------------------------------------------
Vitamin Empirical Molecular
Name formula weight
------------------------------------------------------------------------
Thiamine.................... Thiamine C12H17ClN4OS[m 337.28
chloride iddot]HCl
hydrochloride.
Riboflavin.................. Riboflavin..... C17H20N4O6 376.37
Niacin...................... Niacin......... C6H5NO2 123.11
------------------------------------------------------------------------
(d) It may contain not more than 5 percent by weight of wheat germ
or partly defatted wheat germ;
(e) In determining whether the ash content complies with the
requirements of this section, ash resulting from any added iron or salts
of iron or calcium or wheat germ is excluded in calculating ash content.
(f) All ingredients from which the food is fabricated shall be safe
and suitable. The vitamins and minerals added
[[Page 380]]
to the food for enrichment purposes may be supplied by any safe and
suitable substance. Niacin equivalents as derived from tryptophan
content shall not be used in determining total niacin content.
[42 FR 14402, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978;
46 FR 43414, Aug. 28, 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar.
5, 1996]
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