GrokFood Home
Loading

139.140 Wheat and soy macaroni products.

Home > Regulations > Macaroni and noodle products > 139.140 Wheat and soy macaroni products.



[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: 21CFR139.140]

[Page 392-393]
 
                        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.  139.140  Wheat and soy macaroni products.

    (a) Wheat and soy 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) Soy flour is added in a quantity not less than 12.5 percent of 
the combined weight of the wheat and soy ingredients used (the soy flour 
used is made from heat-processed, dehulled soybeans, with or without the 
removal of fat therefrom); 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 semolina, durum flour, 
farina, flour or any combination of these used, does not exceed 13 
percent of the weight of the finished food.
    (b) Wheat and soy macaroni is the wheat and soy macaroni product the 
units of which conform to the specifications of shape and size 
prescribed for macaroni by Sec.  139.110(b).
    (c) Wheat and soy spaghetti is the wheat and soy macaroni product 
the units of which conform to the specifications of shape and size 
prescribed for spaghetti by Sec.  139.110(c).
    (d) Wheat and soy vermicelli is the wheat and soy 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 ``Wheat and soy macaroni 
product'', ``Wheat and soybean macaroni product'', ``------ and soy 
macaroni product'', or ``------ and soybean macaroni product'', the 
blank in each instance being filled in with the name whereby the wheat 
ingredient used is designated in Sec.  139.110(a); or alternatively, the 
name is ``Wheat and soy macaroni'', ``Wheat

[[Page 393]]

and soybean macaroni'', ``------ and soy macaroni'', or ``------ and 
soybean macaroni'' when the units of the food comply with the 
requirements of paragraph (b) of this section; or ``Wheat and soy 
spaghetti'', ``Wheat and soybean spaghetti'', ``------ and soy 
spaghetti'', or ``------ and soybean spaghetti'' when such units comply 
with the requirements of paragraph (c) of this section; or ``Wheat and 
soy vermicelli'', ``Wheat and soybean vermicelli'', ``------ and soy 
vermicelli'', or ``------ and soybean vermicelli'' when such units 
comply with the requirements of paragraph (d) of this section, the blank 
in each instance being filled in with the name whereby the wheat 
ingredient used is designated in Sec.  139.110(a).

[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 140


Home | About | Search