[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 A_General Provisions
Sec. 169.3 Definitions.
Subpart A_General Provisions
Subpart B_Requirements for Specific Standardized Food Dressings and
169.115 French dressing.
169.150 Salad dressing.
169.175 Vanilla extract.
169.176 Concentrated vanilla extract.
169.177 Vanilla flavoring.
169.178 Concentrated vanilla flavoring.
169.179 Vanilla powder.
169.180 Vanilla-vanillin extract.
169.181 Vanilla-vanillin flavoring.
169.182 Vanilla-vanillin powder.
Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
Source: 42 FR 14481, Mar. 15, 1977, unless otherwise noted.
For the purposes of this part:
(a) The term vanilla beans means the properly cured and dried fruit
pods of Vanilla planifolia Andrews and of Vanilla tahitensis Moore.
(b) The term unit weight of vanilla beans means, in the case of
beans containing not more than 25 percent moisture, 13.35 ounces of such
beans; and, in the case of vanilla beans containing more than 25 percent
moisture, it means the weight of such beans equivalent in content of
moisture-free vanilla-bean solids to 13.35 ounces of vanilla beans
containing 25 percent moisture. (For example, one unit weight of vanilla
beans containing 33.25 percent moisture amounts to 15 ounces.) The
moisture content of vanilla beans is determined by the method prescribed
in ``Official Methods of Analysis of the Association of Official
Analytical Chemists,'' 13th Ed. (1980), sections 7.004 and 7.005, which
is incorporated by reference, except that the toluene used is blended
with 20 percent by volume of benzene and the total distillation time is
4 hours. Copies of the material incorporated by reference 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 to: http://
locations.html. To prepare samples for analysis, the pods are chopped
into pieces approximately \1/4\-inch in longest dimension, using care to
avoid moisture change.
(c) The term unit of vanilla constituent means the total sapid and
odorous principles extractable from one unit weight of vanilla beans, as
defined in paragraph (b) of this section, by an aqueous alcohol solution
in which the content of ethyl alcohol by volume amounts to not less than
[42 FR 14481, Mar. 15, 1977, as amended at 47 FR 11834, Mar. 19, 1982;
49 FR 10103, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 63 FR 14035,
Mar. 24, 1998]
Additives that reference this regulation: