[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 137_CEREAL FLOURS AND RELATED PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Cereal Flours and
Sec. 137.305 Enriched farina.
(a) Enriched farina conforms to the definition and standard of
identity prescribed for farina by Sec. 137.300, except that:
(1) It contains in each pound not less than 2.0 milligrams (mg) and
not more than 2.5 mg of thiamin, not less than 1.2 mg and not more than
1.5 mg of riboflavin, not less than 16.0 mg and not more than 20.0 mg of
niacin or niacinamide, not less than 0.7 mg and not more than 0.87 mg of
folic acid, and not less than 13.0 mg of iron (Fe).
(2) Vitamin D may be added in such quantity that each pound of the
finished enriched farina contains not less than 250 U.S.P. units of the
optional ingredient vitamin D.
(3) Calcium may be added in such quantity that each pound of the
finished enriched farina contains not less than 500 milligrams of the
optional ingredient calcium (Ca).
(4) It may contain not more than 8 percent by weight of the optional
ingredient wheat germ or partly defatted wheat germ.
(5)(i) It may contain not less than 0.5 percent and not more than 1
percent by weight of the optional ingredient disodium phosphate; or
(ii) It may be treated with one of the proteinase enzymes papain or
pepsin to reduce substantially the time required for cooking. In such
treatment papain or pepsin, in an amount not to exceed 0.1 percent by
weight, is added to the farina, which is moistened, warmed, and
subsequently heated sufficiently to inactivate the enzyme and to dry the
product to comply with the limit for moisture prescribed by Sec.
(6) In determining whether the ash content complies with the
requirements of this section allowance is made for ash resulting from
any added iron or salts of iron or calcium, or from any added disodium
phosphate, or from any added wheat germ or partly defatted wheat germ.
Iron and calcium may be added only in forms which are harmless and
assimilable. Dried irradiated yeast may be used as a source of vitamin
D. The substances referred to in paragraphs (a) (1) and (2) of this
section may be added in a harmless carrier which does not impair the
enriched farina; such carrier is used only in the quantity necessary to
effect an intimate and uniform admixture of such substances with the
(b)(1) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
(2)(i) When the optional ingredient disodium phosphate is used, the
label shall bear the statement ``Disodium phosphate added for quick
(ii) When the proteinase enzyme treatment is used, the label shall
the statement ``Enzyme treated for quicker cooking''.
(3) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the statements prescribed by paragraph (b)(2) of this section
shall immediately and conspicuously precede or follow such name without
intervening written, printed, or graphic matter; except that where the
name of the food is a part of a trademark or brand, then other written,
printed, or graphic matter that is also a part of the trademark or brand
may so intervene, if such statement is in such juxtaposition with the
trademark or brand as to be conspicuously related to the name of the
[42 FR 14402, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993; 61
FR 8796, Mar. 5, 1996]
Additives that reference this regulation: