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139.110 Macaroni products.

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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: 21CFR139.110]

[Page 386-387]
 
                        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.  139.110  Macaroni products.




Subpart A [Reserved]

  Subpart B_Requirements for Specific Standardized Macaroni and Noodle 
                                Products

Sec.
139.110 Macaroni products.
139.115 Enriched macaroni products.
139.117 Enriched macaroni products with fortified protein.
139.120 Milk macaroni products.
139.121 Nonfat milk macaroni products.
139.122 Enriched nonfat milk macaroni products.
139.125 Vegetable macaroni products.
139.135 Enriched vegetable macaroni products.
139.138 Whole wheat macaroni products.
139.140 Wheat and soy macaroni products.
139.150 Noodle products.
139.155 Enriched noodle products.
139.160 Vegetable noodle products.
139.165 Enriched vegetable noodle products.
139.180 Wheat and soy noodle products.

    Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.

    Source: 42 FR 14409, Mar. 15, 1977, unless otherwise noted.

Subpart A [Reserved]



    (a) Macaroni products are the class of food each of which is 
prepared by drying formed units of dough made from semolina, durum 
flour, farina, flour, or any combination of two or more of these, with 
water and with or without one or more of the optional ingredients 
specified in paragraphs (a) (1) to (6), inclusive, of this section.
    (1) Egg white, frozen egg white, dried egg white, or any two or all 
of these, in such quantity that the solids thereof are not less than 0.5 
percent and not more than 2.0 percent of the weight of the finished 
food.
    (2) Disodium phosphate, in a quantity not less than 0.5 percent and 
not more than 1.0 percent of the weight of the finished food.
    (3) Onions, celery, garlic, bay leaf, or any two or more of these, 
in a quantity which seasons the food.
    (4) Salt, in a quantity which seasons the food.
    (5) Gum gluten, in such quantity that the protein content of the 
finished food is not more than 13 percent by weight. The finished 
macaroni product contains not less than 87 percent of total solids as 
determined by the method prescribed in ``Official Methods of Analysis of 
the Association of Official Analytical Chemists,'' 13th Ed. (1980), in 
section 14.133, under the heading ``Vacuum Oven Method--Official Final 
Action,'' which is incorporated by reference. Copies may be obtained 
from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, 
Gaithersburg, MD 20877, or may be examined at the National Archives and 
Records Administration (NARA). For information on the availability of 
this material at NARA, call 202-741-6030, or go to: http://
www.archives.gov/federal--register/code--of--federal--regulations/ibr--
locations.html.
    (6) Concentrated glyceryl monostearate (containing not less than 90 
percent monoester), in a quantity not exceeding 2 percent by weight of 
the finished food.
    (b) Macaroni is the macaroni product the units of which are tube-
shaped and

[[Page 387]]

more than 0.11 inch but not more than 0.27 inch in diameter.
    (c) Spaghetti is the macaroni product the units of which are tube-
shaped or cord-shaped (not tubular) and more than 0.06 inch but not more 
than 0.11 inch in diameter.
    (d) Vermicelli is the macaroni product the units of which are cord-
shaped (not tubular) and not more than 0.06 inch in diameter.
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is ``Macaroni product''; or 
alternatively, the name is ``Macaroni'', ``Spaghetti'', or 
``Vermicelli'', as the case may be, when the units of the food are of 
the shapes and sizes specified in paragraph (b), (c), or (d), 
respectively, of this section.
    (f)(1) When disodium phosphate is used the label shall bear the 
statement ``Disodium phosphate added for quick cooking''.
    (2) When any ingredient specified in paragraph (a)(3) of this 
section is used the label shall bear the statement ``Seasoned with ----
--'', the blank being filled in with the common name of the ingredient; 
or in the case of bay leaves the statement ``Spiced'', ``Spice added'', 
or ``Spiced with bay leaves''.
    (3) When the ingredient specified in paragraph (a)(6) of this 
section is used, the label shall bear the statement ``Glyceryl 
monostearate added'' or the statement ``With added glyceryl 
monostearate''.
    (4) Wherever the name of the food appears on the label so 
conspicuously as to be easily seen under customary conditions of 
purchase, the words and statements prescribed in this section, showing 
the optional ingredients used, shall immediately and conspicuously 
precede or follow, or in part precede and in part follow, such name, 
without intervening written, printed, or graphic matter.
    (g) 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.

[42 FR 14409, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 
6, 1993; 63 FR 14035, Mar. 24, 1998]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 139, Section 110


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