[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: 21CFR139.121]
[Page 396]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 139 MACARONI AND NOODLE PRODUCTS--Table of Contents
Subpart B Requirements for Specific Standardized Macaroni and Noodle
Products
Sec. 139.121 Nonfat milk macaroni products.
(a) Each of the macaroni products made with nonfat milk for which a
definition and standard of identity is prescribed by this section
conforms to the definition and standard of identity, and is subject to
the requirements for label statement of ingredients, prescribed for
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), (f)(4), and (g),
except that:
(1)(i) In preparing the dough, nonfat dry milk or concentrated skim
milk, or a mixture of these, is used in an amount such that the finished
macaroni product made with nonfat milk contains by weight not less than
12 percent and not more than 25 percent of milk solids-not-fat.
Carrageenan or salts of carrageenan conforming to the requirements of
Sec. 172.620 and Sec. 172.626 of this chapter may be used in a
quantity not in excess of 0.833 percent by weight of the milk solids-
not-fat used.
(ii) When the ingredient carrageenan or the salts of carrageenan
specified in paragraph (a)(1)(i) of this section is used, the label
shall bear the statement, ``Carrageenan added'' or ``Salts of
carrageenan added'' or the statement ``With added carrageenan'' or
``With added salts of carrageenan'', in the manner further prescribed by
Sec. 139.110(f)(4).
(2) None of the optional ingredients permitted by Sec. 139.110(a)
(1), (2), and (5) are used.
(b) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Macaroni products made with
nonfat milk'' or, alternatively, the name is ``Macaroni made with nonfat
milk'', ``Spaghetti made with nonfat milk'' or ``Vermicelli made with
nonfat milk'', as the case may be when the units of the food conform to
the specifications of shape and size prescribed by Sec. 139.110 (b),
(c), or (d), respectively.
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
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