[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: 21CFR139.165]
[Page 401]
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. 139.165 Enriched vegetable noodle products.
(a) Each of the noodle products 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
declaration of ingredients prescribed for noodle products by Sec.
139.150 (a), (g), (h), and (i), and in addition is enriched to meet the
requirements prescribed for enriched noodle products by Sec. 139.155
and, except as hereinafter provided, contains a vegetable ingredient in
compliance with the requirements prescribed for vegetable noodle
products by Sec. 139.160. Because they are apt to impart an egg-yolk
color, carrots are not used in enriched vegetable noodle products.
(b) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Enriched ------ noodle
product'', ``Enriched ------ egg noodle product'', or, alternatively,
the name is ``Enriched ------ noodles'', or ``Enriched ------ egg
noodles'', ``Enriched ------ egg macaroni'', ``Enriched ------ egg
spaghetti'', or ``Enriched ------ egg vermicelli'', when the units
comply with the size and shape requirements for noodles, macaroni,
spaghetti, or vermicelli in Sec. 139.150 (b), (c), (d), or (e). The
blank in each instance is filled in with the name of the vegetable used,
as specified in Sec. 139.160(a).
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
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