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137.185 Enriched self-rising 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: 21CFR137.185]

[Page 375-376]
                        TITLE 21--FOOD AND DRUGS
                          SERVICES (CONTINUED)
   Subpart B_Requirements for Specific Standardized Cereal Flours and 
                            Related Products
Sec.  137.185  Enriched self-rising flour.

    Enriched self-rising flour conforms to the definition and standard 
of identity, and is subject to the requirements for label statement of 
ingredients, prescribed for self-rising flour by Sec.  137.180, except 
    (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 contains added calcium in such quantity that the total 
calcium content is 960 milligrams per pound. If a

[[Page 376]]

calcium compound is added for technical purposes to give self-rising 
characteristics to the flour, the amount of calcium per pound of flour 
may exceed 960 milligrams provided that the excess is no greater than 
necessary to accomplish the intended effect. However, if such calcium is 
insufficient to meet the 960-milligram level, no claim may be made on 
the label for calcium as a nutrient.
    (c) The requirements 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:

                                            Referemce 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) When calcium is added as dicalcium phosphate, such dicalcium 
phosphate is also considered to be an acid-reacting substance;
    (f) When calcium is added as carbonate, the method set forth in 
Sec.  137.180(c) does not apply as a test for carbon dioxide evolved; 
but in such case the quantity of carbon dioxide evolved under ordinary 
conditions of use of the enriched self-rising flour is not less than 0.5 
percent of the weight thereof;
    (g) All ingredients from which the food is fabricated shall be safe 
and suitable. The vitamins and minerals added to the food for enrichment 
purposes may be supplied by any safe and suitable substances. 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 185

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