[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 169_FOOD DRESSINGS AND FLAVORINGS--Table of Contents
Subpart B_Requirements for Specific Standardized Food Dressings and
Sec. 169.115 French dressing.
(a) Description. French dressing is the separable liquid food or the
emulsified viscous fluid food prepared from vegetable oil(s) and one or
both of the acidifying ingredients specified in paragraph (b) of this
section. One or more of the ingredients specified in paragraph (c) of
this section may also be used. The vegetable oil(s) used may contain an
optional crystallization inhibitor as specified in paragraph (c)(11) of
this section. All the ingredients from which the food is fabricated
shall be safe and suitable. French dressing contains not less than 35
percent by weight of vegetable oil. French dressing may be mixed and
packed in an atmosphere in which air is replaced in whole or in part by
carbon dioxide or nitrogen.
(b) Acidifying ingredients. (1) Any vinegar or any vinegar diluted
with water, or any such vinegar or diluted vinegar mixed with an
optional acidifying ingredient as specified in paragraph (c)(9) of this
section. For the purpose of this paragraph, any blend of two or more
vinegars is considered to be a vinegar.
(2) Lemon juice and/or lime juice in any appropriate form, which may
be diluted with water.
(c) Other optional ingredients. The following optional ingredients
may also be used:
(2) Nutritive carbohydrate sweeteners.
(3) Spices and/or natural flavorings.
(4) Monosodium glutamate.
(5) Tomato paste, tomato puree, catsup, sherry wine.
(6) Eggs and ingredients derived from eggs.
(7) Color additives that will impart the color traditionally
(8) Stabilizers and thickeners to which calcium carbonate or sodium
hexametaphosphate may be added. Dioctyl sodium sulfosuccinate may be
added in accordance with Sec. 172.810 of this chapter.
(9) Citric and/or malic acid, in an amount not greater than 25
percent of the weight of the acids of the vinegar or diluted vinegar
calculated as acetic acid.
(10) Sequestrant(s), including but not limited to calcium disodium
EDTA (calcium disodium ethylenediamine- tetraacetate) and/or disodium
EDTA (disodium ethylenediamine-tetraacetate), may be used to preserve
color and/or flavor.
(11) Crystallization inhibitors, including but not limited to
oxystearin, lecithin, or polyglycerol esters of fatty acids.
(d) Nomenclature. The name of the food is ``French dressing''.
(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 14481 Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
Additives that reference this regulation: