[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: 21CFR139.180]
[Page 401-402]
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. 139.180 Wheat and soy noodle products.
(a) Wheat and soy noodle 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
noodle products by Sec. 139.150(a), (g), and (i), except that soy flour
is added in a quantity not less than 12.5 percent of the combined weight
of the wheat and soy ingredients used (the soy flour used is made from
heat-processed, dehulled soybeans, with or without the removal of fat
therefrom).
(b) Wheat and soy noodles, wheat and soy egg noodles, is the wheat
and soy noodle product the units of which are ribbon-shaped.
(c) Wheat and soy egg macaroni is the wheat and soy noodle product
the units of which conform to the specifications of shape and size
prescribed for egg macaroni by Sec. 139.150(c).
[[Page 402]]
(d) Wheat and soy egg spaghetti is the wheat and soy noodle product
the units of which conform to the specifications of shape and size
prescribed for egg spaghetti by Sec. 139.150(d).
(e) Wheat and soy egg vermicelli is the wheat and soy noodle product
the units of which conform to the specifications of shape and size
prescribed for egg vermicelli by Sec. 139.150(e).
(f) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Wheat and soy noodle
product'', ``Wheat and soy egg noodle product'', ``Wheat and soybean
noodle product'', ``Wheat and soybean egg noodle product'', ``------ and
soy noodle product'', ``------ and soy egg noodle product'', ``------
and soybean noodle product'', or ``------ and soybean egg noodle
product'', the blank in each instance being filled in with the name
whereby the wheat ingredient used is designated in Sec. 139.150(a); or
alternatively, the name is ``Wheat and soy noodles'', ``Wheat and soy
egg noodles'', ``Wheat and soybean noodles'', ``Wheat and soybean egg
noodles'', ``------ and soy noodles'', ``------ and soy egg noodles'',
``------ and soybean noodles'', or ``------ and soybean egg noodles''
when the units of the food comply with the requirements of paragraph (b)
of this section; or ``Wheat and soy egg macaroni'', ``Wheat and soybean
egg macaroni'', ``------ and soy egg macaroni'', or ``------ and soybean
egg macaroni'' when such units comply with the requirements of paragraph
(c) of this section; or ``Wheat and soy egg spaghetti'', ``Wheat and
soybean egg spaghetti'', ``------ and soy egg spaghetti'', or ``------
and soybean egg spaghetti'' when such units comply with the requirements
of paragraph (d) of this section; or ``Wheat and soy egg vermicelli'',
``Wheat and soybean egg vermicelli'', ``------ and soy egg vermicelli'',
or ``------ and soybean egg vermicelli'', when such units comply with
the requirements of paragraph (e) of this section, the blank in each
instance being filled in with the name whereby the wheat ingredient used
is designated in Sec. 139.150(a).
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
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