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139.125 Vegetable 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: 21CFR139.125]

[Page 391]
 
                        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.  139.125  Vegetable macaroni products.

    (a) Vegetable macaroni 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 
macaroni products by Sec.  139.110(a), (f)(2), (f)(3), and (g), except 
that:
    (1) Tomato (of any red variety), artichoke, beet, carrot, parsley, 
or spinach is added in such quantity that the solids thereof are not 
less than 3 percent by weight of the finished vegetable macaroni product 
(the vegetable used may be fresh, canned, dried, or in the form of puree 
or paste); and
    (2) None of the optional ingredients permitted by Sec.  139.110(a) 
(1) and (2) is used. When the optional ingredient gum gluten (Sec.  
139.110(a)(5)) is added, the quantity is such that the protein derived 
therefrom, together with the protein derived from the semolina, durum 
flour, farina, flour or any combination of these used, does not exceed 
13 percent of the weight of the finished food.
    (b) Vegetable macaroni is the vegetable macaroni product the units 
of which conform to the specifications of shape and size prescribed for 
macaroni by Sec.  139.110(b).
    (c) Vegetable spaghetti is the vegetable macaroni product the units 
of which conform to the specifications of shape and size prescribed for 
spaghetti by Sec.  139.110(c).
    (d) Vegetable vermicelli is the vegetable macaroni product, the 
units of which conform to the specifications of shape and size 
prescribed for vermicelli by Sec.  139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is ``------ macaroni product'', 
the blank being filled in with the name whereby the vegetable used is 
designated in paragraph (a) of this section; or alternatively, the name 
is ``------ macaroni'', ``------ spaghetti'', or ``------ vermicelli'', 
as the case may be, when the units of the food comply with the 
requirements of paragraph (b), (c), or (d) of this section, 
respectively, the blank in each instance being filled in with the name 
whereby the vegetable used is designated in paragraph (a) of this 
section.

[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]





Additives that reference this regulation:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 139, Section 125


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