[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: 21CFR139.138]
[Page 398]
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. 139.138 Whole wheat macaroni products.
(a) Whole wheat macaroni products are the class of food each of
which 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), and (g), except
that:
(1) Whole wheat flour or whole durum wheat flour or both are used as
the sole wheat ingredient; and
(2) None of the optional ingredients permitted by Sec. 139.110(a)
(1), (2), and (5) is used.
(b) Whole wheat macaroni is the whole wheat macaroni product the
units of which conform to the specifications of shape and size
prescribed for macaroni by Sec. 139.110(b).
(c) Whole wheat spaghetti is the whole wheat macaroni product the
units of which conform to the specifications of shape and size
prescribed for spaghetti by Sec. 139.110(c).
(d) Whole wheat vermicelli is the whole wheat macaroni product the
units of which conform to the specifications of shape and size
prescribed for vermicelli by Sec. 139.110(d).
(e) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Whole wheat macaroni
product''; or alternatively, the name is ``Whole wheat macaroni'',
``Whole wheat spaghetti'', or ``Whole wheat vermicelli'', as the case
may be, when the units of the food comply with the requirements of
paragraph (b), (c), or (d), respectively, of this section.
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
Back to Top
© 2007 Betterchem Corp.
|
