[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 139_MACARONI AND NOODLE PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Macaroni and Noodle
Sec. 139.150 Noodle products.
(a) Noodle 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 liquid eggs,
frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, or any
combination of two or more of these, with or without water and with or
without one or more of the optional ingredients specified in paragraphs
(a) (1) to (4) of this section inclusive:
(1) Onions, celery, garlic, bay leaf, or any two or more of these,
in a quantity which seasons the food.
(2) Salt, in a quantity which seasons the food.
(3) Gum gluten, in such quantity 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.
(4) Concentrated glyceryl monostearate (containing not less than 90
percent monoester) in a quantity not exceeding 3 percent by weight of
the finished food.
The finished noodle 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
regulations/ibr--locations.html. The total solids of noodle products
contains not less than 5.5 percent by weight of the solids of egg, or
(b) Noodles, egg noodles, is the noodle product the units of which
(c) Egg macaroni is the noodle product the units of which are tube-
shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
(d) Egg spaghetti is the noodle 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.
(e) Egg vermicelli is the noodle product the units of which are
cord-shaped (not tubular) and not more than 0.06 inch in diameter.
(f) The name of each food for which a definition and standard of
identity is prescribed by this section is ``Noodle product'' or ``Egg
noodle product''; or alternatively, the name is ``Noodles'' or ``Egg
noodles'', ``Egg macaroni'', ``Egg spaghetti'', or ``Egg vermicelli'',
as the case may be, when the units of the food are of the shapes and
sizes specified in paragraph (b), (c), (d), or (e), respectively, of
(g)(1) When any ingredient specified in paragraph (a)(1) of this
section is used, the label of the noodle product 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''.
(2) When the ingredient specified in paragraph (a)(4) of this
section is used, the label shall bear the statement ``Glyceryl
monostearate added'' or the statement ``With added glyceryl
(h) Wherever the name of the food appears on such label so
conspicuously as to be easily seen under customary conditions of
purchase, the words and statements prescribed in this section, showing
the ingredients used shall immediately and conspicuously precede or
follow, or in part precede and in part follow, such name without
intervening written, printed, or other graphic matter.
(i) 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 11829, Mar. 19, 1982;
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan.
6, 1993; 63 FR 14035, Mar. 24, 1998]
Additives that reference this regulation: