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137.165 Enriched flour.

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[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR137.165]

[Page 373-374]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
   Subpart B_Requirements for Specific Standardized Cereal Flours and 
                            Related Products
Sec.  137.165  Enriched flour.

    Enriched flour conforms to the definition and standard of identity, 
and is subject to the requirements for label statement of ingredients, 
prescribed for flour by Sec.  137.105, except that:
    (a) It contains in each pound 2.9 milligrams of thiamin, 1.8 
milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of 
folic acid, and 20 milligrams of iron.
    (b) It may contain added calcium in such quantity that the total 
calcium content is 960 milligrams per pound. Enriched flour may be 
acidified with monocalcium phosphate within the limits prescribed by 
Sec.  137.175 for phosphated flour, but, if insufficient additional 
calcium is present to meet the 960 milligram level, no claim may be made 
on the label for calcium as a nutrient;
    (c) The requirement of paragraphs (a) and (b) of this section will 
be deemed to have been met if reasonable overages of the vitamins and 
minerals, within the limits of good manufacturing practice, are present 
to insure that the required levels of the vitamins and minerals are 
maintained throughout the expected shelf life of the food under 
customary conditions of distribution and storage. The quantitative 
content of the following vitamins shall be calculated in terms of the 
following chemically identifiable reference forms:

                                            Reference form
           Vitamin                                Empirical    Molecular
                                    Name           formula       weight
Thiamine....................  Thiamine         C12H17ClN4OS[m    337.28
                               chloride         iddot]HCl
Riboflavin..................  Riboflavin.....  C17H20N4O6        376.37
Niacin......................  Niacin.........  C6H5NO2           123.11

    (d) It may contain not more than 5 percent by weight of wheat germ 
or partly defatted wheat germ;
    (e) In determining whether the ash content complies with the 
requirements of this section, ash resulting from any added iron or salts 
of iron or calcium or wheat germ is excluded in calculating ash content.
    (f) All ingredients from which the food is fabricated shall be safe 
and suitable. The vitamins and minerals added

[[Page 374]]

to the food for enrichment purposes may be supplied by any safe and 
suitable substance. Niacin equivalents as derived from tryptophan 
content shall not be used in determining total niacin content.

[42 FR 14402, Mar. 15, 1977, as amended at 43 FR 38578, Aug. 29, 1978; 
46 FR 43414, Aug. 28, 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar. 
5, 1996]

Additives that reference this regulation:

Source: U.S. Code of Federal Regulations - CFR Title 21, Part 137, Section 165

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