[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 160_EGGS AND EGG PRODUCTS--Table of Contents
Subpart B_Requirements for Specific Standardized Eggs and Egg Products
Sec. 160.105 Dried eggs.
(a) Dried eggs, dried whole eggs are prepared by drying liquid eggs
that conform to Sec. 160.115, with such precautions that the finished
food is free of viable Salmonella microorganisms. They may be powdered.
Before drying, the glucose content of the liquid eggs may be reduced by
one of the optional procedures set forth in paragraph (b) of this
section. Either silicon dioxide complying with the provisions of Sec.
172.480 of this chapter or sodium silicoaluminate may be added as an
optional anticaking ingredient, but the amount of silicon dioxide used
is not more than 1 percent and the amount of sodium silicoaluminate used
is less than 2 percent by weight of the finished food. The finished food
shall contain not less than 95 percent by weight total egg solids.
(b) The optional glucose-removing procedures are:
(1) Enzyme procedure. A glucose-oxidase-catalase preparation and
hydrogen peroxide solution are added to the liquid eggs. The quantity
used and the time of reaction are sufficient to substantially reduce the
glucose content of the liquid eggs. The glucose-oxidase-catalase
preparation used is one that is generally recognized as safe within the
meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act.
The hydrogen peroxide solution used shall comply with the specifications
of the United States Pharmacopeia, except that it may exceed the
concentration specified therein and it does not contain a preservative.
(2) Yeast procedure. The pH of the liquid eggs is adjusted to the
range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically
pure hydrochloric acid, and controlled fermentation is maintained by
adding food-grade baker's yeast (Saccharomyces cerevisiae). The quantity
of yeast used and the
time of reaction are sufficient to substantially reduce the glucose
content of the liquid eggs.
(c) The name of the food for which a definition and standard of
identity is prescribed by this section is ``Dried eggs'' or ``Dried
whole eggs'' and if the glucose content was reduced, as provided in
paragraph (b) of this section, the name shall be followed immediately by
the statement ``Glucose removed for stability'' or ``Stabilized, glucose
(d)(1) When either of the optional anticaking ingredients specified
in paragraph (a) of this section is used, the label shall bear the
statement ``Not more than 1 percent silicon dioxide added as an
anticaking agent'' or ``Less than 2 percent sodium silicoaluminate added
as an anticaking agent'', whichever is applicable.
(2) The name of any optional ingredient used, as provided in
paragraph (d)(1) of this section, shall be listed on the principal
display panel or panels of the label with such prominence and
conspicuousness as to render such statement likely to be read and
understood by the ordinary individual under customary conditions of
(e) 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 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]
Additives that reference this regulation: