[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: 21CFR137.250]
[Page 385-386]
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. 137.250 White corn meal.
(a) White corn meal is the food prepared by so grinding cleaned
white corn that when tested by the method prescribed in paragraph (b)(2)
of this section not less than 95 percent passes through a No. 12 sieve,
not less than 45 percent through a No. 25 sieve, but not more than 35
percent through a No. 72 grits gauze. Its moisture content is not more
than 15 percent. In its preparation coarse particles of the ground corn
may be separated and discarded, or reground and recombined with all or
part of the material from which they were separated, but in any such
case the crude fiber content of the finished corn meal is not less than
1.2 percent and not more than that of the cleaned corn from which it was
ground, and its fat content does not differ more than 0.3 percent from
that of such corn. The contents of crude fiber and fat in all the
foregoing provisions relating thereto are on a moisture-free basis.
(b)(1) For the purposes of this section, moisture, fat, and crude
fiber content will be determined by the following methods of analysis
from ``Official Methods of Analysis of the Association of Official
Analytical Chemists,'' 13th Ed. (1980), which is incorporated by
reference (copies may be obtained from the AOAC INTERNATIONAL, 481 North
Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at
the National Archives and Records Administration (NARA). For information
on the availability of this material at NARA, call 202-741-6030, or go
to: http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html):
(i) Moisture content--sections 14.062 and 14.063 (Official Final
Action).
(ii) Fat content--sections 14.062 and 14.067 (Official Final
Action).
(iii) Crude fiber content--sections 14.062 and 14.065 (Official
Final Action).
(2) The method referred to in paragraph (a) of this section is as
follows: Use No. 12 and No. 25 sieves, having standard 20.3 centimeter
(8-inch) diameter full-height frames, complying with the specifications
for wire cloth and sieve frames in ``Nominal Dimensions of Standard Test
Sieves (U.S.A. Standard Series)'' prescribed in Sec. 137.105(a), which
is incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
federal--register/code--of--federal--regulations/
[[Page 386]]
ibr--locations.html. A sieve with frame of the same dimensions as the
Nos. 12 and 25 and fitted with 72 XXX grits gauze is used as the third
sieve. It is referred to hereafter as the No. 72 sieve. The 72 XXX grits
gauze has openings equivalent in size with those of No. 70 woven-wire
cloth, complying with specifications for such cloth contained in such
``Standard Specifications for Sieves.'' Attach bottom pan to No. 72
sieve. Fit the No. 25 sieve into the No. 72 sieve and the No. 12 sieve
into the No. 25 sieve. Pour 100 grams of sample into the No. 12 sieve,
attach cover and hold the assembly in a slightly inclined position and
shake the assembly of sieves by striking the sides against one hand with
an upward stroke, at the rate of about 150 times per minute. Turn the
assembly of sieves about one-sixth of a revolution, each time in the
same direction, after each 25 strokes. Continue shaking for 2 minutes.
Weigh separately the material remaining on each sieve and in the pan,
and calculate each weight as percent of sample. Sometimes when meals are
tested, fine particles clog the sieve openings. If any sieve is clogged
by fine material smaller than its openings, empty the contents onto a
piece of paper. Remove the entrapped material on the bottom of the sieve
by a hair brush and add to the sieve below. In like manner, clean the
adhering material from inside the sieve and add to the material on the
paper. Return mixture on the paper to the sieve, reassemble the sieves,
and shake in the same manner as before for 1 minute. Repeat cleaning
procedure if necessary until a 5-gram or less loss in weight occurs in
any sieve during a 1-minute shaking. The percent of sample passing
through No. 12 sieve shall be determined by subtracting from 100
percent, the percent of material remaining on the No. 12 sieve. The
percent passing through a No. 25 sieve shall be determined by adding the
percents remaining on the No. 72 sieve and the percent in pan. The
percent in the pan shall be considered as the percent passing through a
No. 72 XXX grits gauze.
[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982;
49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]
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