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. contain one or more of the following optional ingredients: (1) Glycerin. (2) Propylene glycol. (3) Sugar (including invert sugar). (4) Dextrose. (5) Corn sirup (including dried corn sirup). (b) (1) The specified name of the food is "vanilla extract" or "extract of vanilla." (2) When the vanilla extract is made in whole or in part by dilution of vanilla oleoresin, concentrated vanilla extract, or concentrated vanilla flavoring, the label shall bear the statement "made or "made in part from (b) The term "unit weight of vanilla beans" means, in the case of vanilla 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. from (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 Agricultural Chemists, Ninth Edition, 1960, sections 22.004 and 22.005 [Ed. note, 10th edition, 1965, p. 327, secs. 22.004, 22.005], except that the toluene used is blended with 20 percent by volume of benzene and the total distillation time is 4 hours. To prepare samples for analysis, the pods chopped into pieces approximately 1/4inch in longest dimension, using care to avoid moisture change. are (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 35 percent. [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.2 Vanilla extract; identity; label statement of optional ingredients. (a) Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. In vanilla extract the content of ethyl alcohol is not less than 35 percent by volume and the content of vanilla constituent, as defined in § 22.1 (c), is not less than one unit per gallon. The vanilla constituent may be extracted directly from vanilla beans or it may be added in the form of concentrated vanilla extract or concentrated vanilla flavoring or vanilla flavoring concentrated to the semisolid form called vanilla oleoresin. Vanilla extract may ," the blank being filled in with the name or names "vanilla oleoresin," "concentrated vanilla extract," or "concentrated vanilla flavoring," as appropriate. If the article contains two or more units of vanilla constituent, the name of the food shall include the designation" fold," the blank being filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per gallon of the article. (3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the labeling required by subparagraph (2) of this paragraph shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.3 Concentrated vanilla extract; identity; label statement of optional ingredients. (a) Concentrated vanilla extract conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that it is concentrated to remove part of the solvent, and each gallon contains two or more units of vanilla constituent as defined in § 22.1 (c). The content of ethyl alcohol is not less than 35 percent by volume. (b) The specified name of the food is "concentrated vanilla extract fold" or fold concentrated vanilla extract," the blank being filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per gallon of the article. (For example, “concentrated vanilla extract 2-fold.") [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.4 Vanilla flavoring; identity; label statement of optional ingredients. (a) Vanilla flavoring conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that its content of ethyl alcohol is less than 35 percent by volume. (b) The specified name of the food is "vanilla flavoring." [27 F.R. 8757, Sept. 1, 1962] § 22.5 Concentrated vanilla flavoring; identity; label statement of optional ingredients. (a) Concentrated vanilla flavoring conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla flavoring by § 22.4, except that it is concentrated to remove part of the solvent, and each gallon contains two or more units of vanilla constituent as defined in § 22.1 (c). (b) The specified name of the food is "concentrated vanilla flavoring fold" or ". fold concentrated vanilla flavoring," the blank being filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per gallon of the article. (For example, "concentrated vanilla flavoring 3fold.") [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.6 Vanilla-vanillin extract; identity; label statement of optional ingredients. (a) Vanilla-vanillin extract conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that for each unit of vanilla constituent, as defined in § 22.1 (c), contained therein, the article also contains not more than 1 ounce of added vanillin. (b) The specified name of the food is "vanilla-vanillin extract fold" or ". fold vanilla-vanillin extract," followed immediately by the statement "contains vanillin, an arti fold vanilla powder," except that if sugar is the optional blending ingredient used, the word "sugar” may replace the word “powder.” The blank in the name is filled in with the whole number (disregarding fractions) expressing the number of units of vanilla constituent per 8 pounds of the article. However, if the strength of the article is less than 2-fold, the term ". fold" is omitted from the name. (2) The label of vanilla powder shall bear the common names of any of the optional ingredients specified in paragraphs (a) and (b) of this section that are used, except that where the alternative name "vanilla sugar" is used for designating the food it is not required that sugar be named as an optional ingredient. (3) Wherever the name of the food appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the labeling required by subparagraph (2) of this paragraph shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. [27 F.R. 8758, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963] § 22.9 Vanilla-vanillin powder; identity; label statement of optional ingredients. (a) Vanilla-vanillin powder conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla powder by § 22.8, except that for each unit of vanilla constituent as defined in § 22.1(c) contained therein, the article also contains not more than 1 ounce of added vanillin. (b) The specified name of the food is "vanilla vanillin powder fold" or ". -fold vanilla-vanillin powder," followed immediately by the statement "contains vanillin, an artificial flavor (or flavoring)." If sugar is the optional blending ingredient used, the word "sugar" may replace the word "powder" in the name. The blank in the name is filled in with the whole number (disregarding fractions) expressing the sum of the number of units of vanilla constituent plus the number of ounces of added vanillin per 8 pounds of the article. However, if the strength of the article is less than 2-fold, the term fold" is omitted from the name. [27 F.R. 8758, Sept. 1, 1962] 25.3 Salad dressing; identity: label statement of optional ingredients. AUTHORITY: The provisions of this Part 25 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371. § 25.1 Mayonnaise, mayonnaise dressing; identity; label statement of optional ingredients. (a) Mayonnaise, mayonnaise dressing, is the emulsified semisolid food prepared from edible vegetable oil and one or both of the acidifying ingredients specified in paragraph (b) of this section, and one or more of the egg-yolk-containing ingredients specified in paragraph (c) of this section. For the purposes of this section, the term "edible vegetable oil" includes salad oil that may contain not more than 0.125 percent by weight of oxystearin to inhibit crystallization as provided in the food additive regulation in § 121.1016 of this chapter. Mayonnaise may be seasoned or flavored with one or more of the following ingredients: (1) Salt. (2) Sugar, dextrose, corn sirup, invert sugar sirup, nondiastatic maltose sirup, glucose sirup, honey. The foregoing sweetening ingredients may be used in sirup or dried form. (3) Mustard, paprika, other spice, or any spice oil or spice extract, except that no turmeric or saffron is used and no spice oil or spice extract is used which imparts to the mayonnaise a color simulating the color imparted by egg yolk. (4) Monosodium glutamate. (5) Any suitable, harmless food seasoning or flavoring (other than imita tions), provided it does not impart to the mayonnaise a color simulating the color imparted by egg yolk. Mayonnaise may contain one or both of the optional ingredients specified in paragraph (d) of this section, subject to the conditions prescribed in that paragraph. Mayonnaise may be mixed and packed in an atmosphere in which air is replaced in whole or in part by carbon dioxide or nitrogen. Mayonnaise contains not less than 65 percent by weight of vegetable oil. (b) The acidifying ingredients referred to in paragraph (a) of this section are: (1) Any vinegar or any vinegar diluted with water to an acidity, calculated as acetic acid, of not less than 22 percent by weight, or any such vinegar or diluted vinegar mixed with the additional optional acidifying ingredient citric acid, but in any such mixture the weight of citric acid is not greater than 25 percent of the weight of the acids of the vinegar or diluted vinegar calculated as acetic acid. For the purpose of this paragraph, any blend of two or more vinegars is considered to be a vinegar. (2) Lemon juice or lime juice or both or any such juice in frozen, canned, concentrated, or dried form, or any one or more of these diluted with water to an acidity, calculated as citric acid, of not less than 22 percent by weight. (c) The egg yolk-containing ingredients referred to in paragraph (a) of this section are: Liquid egg yolks, frozen egg yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs, or any one or more of the foregoing with liquid egg white or frozen egg white. (d) Mayonnaise may contain calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate), singly or in combination. The quantity of such added ingredient or combination does not exceed 75 parts per million by weight of the finished food. (e) (1) When the additional optional acidifying ingredient as provided in paragraph (b) (1) of this section is used, the label shall bear the statement "citric acid added" or "with added citric acid." (2) If mayonnaise contains calcium disodium EDTA or disodium EDTA or both, the label shall bear the statement added to protect flavor” or added as a preservative," the blank being filled in with the words "calcium disodium EDTA" or "disodium EDTA" or both, as appropriate. (3) Wherever the name "mayonnaise" or "mayonnaise dressing" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this paragraph, showing the optional ingredients present, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. [20 F.R. 9600, Dec. 20, 1955. as amended at 26 F.R. 4012, May 10, 1961, 28 F.R. 5013, May 18, 1963, 29 F.R. 2382, Feb. 12, 1964] § 25.2 French dressing; identity; label statement of optional ingredients. (a) French dressing is the separable liquid food or the emulsified viscous fluid food prepared from edible vegetable oil and one or both of the acidifying ingredients specified in paragraph (b) of this section. For the purposes of this section, the term "edible vegetable oil” includes salad oil that may contain not more than 0.125 percent by weight of oxystearin to inhibit crystallization as provided in the food additive regulation in § 121.1016 of this chapter. French dressing may be seasoned or flavored with one or more of the following ingredients: (1) Salt. (2) Sugar, dextrose, corn sirup, invert sugar sirup, nondiastatic maltose sirup, glucose sirup, honey. The foregoing sweetening ingredients may be used in sirup or dried form. (3) Mustard, paprika, other spice, or spice oil or spice extract. 4) Monosodium glutamate. (5) Any suitable, harmless food seasoning or flavoring (other than imitations). (6) Tomato paste, tomato puree, catsup, sherry wine. French dressing may be emulsified. Subject to the conditions hereinafter prescribed, one or both of the optional emulsifying ingredients specified in paragraph (c) (1) and (2) of this section may be added. French dressing may contain one or both of the optional ingredients specified in paragraph (d) of this section, subject to the conditions prescribed in that paragraph. 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. French dressing contains not less than 35 percent by weight of vegetable oil. (b) The acidifying ingredients referred to in paragraph (a) of this section are: (1) Any vinegar or any vinegar diluted with water, or any such vinegar or diluted vinegar mixed with the additional optional acidifying ingredient citric acid, but in any such mixture the weight of citric acid is not greater than 25 percent of the weight of the acids of the vinegar or diluted vinegar calculated as acetic acid. For the purpose of this paragraph, any blend of two or more vinegars is considered to be a vinegar. (2) Lemon juice or lime juice or both or any such juice in frozen, canned, concentrated, or dried form, or any one or more of these diluted with water. (c) The optional emulsifying ingredients referred to in paragraph (a) of this section are: (1) Gum acacia (also called gum arabic), carob bean gum (also called locust bean gum), guar gum, gum karaya, gum tragacanth, extract of Irish moss, pectin, propylene glycol ester of alginic acid, sodium carboxymethylcellulose (cellulose gum), methylcellulose U.S.P. (methoxy content not less than 27.5 percent and not more than 31.5 percent on a dry-weight basis), hydroxypropyl methylcellulose, or any mixture of two or more of these, or any of the foregoing with calcium carbonate or sodium hexametaphosphate, or both. (2) Liquid egg yolks, frozen egg yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs, or any one or more of these with liquid egg white or frozen egg white. For the purpose of this paragraph, the quantity of egg yolkcontaining ingredient is calculated as the weight of the egg yolk solids contained therein. The quantity of any such emulsifying ingredient or mixture used amounts to not more than 0.75 percent by weight of the finished french dressing. (d) French dressing may contain calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate), singly or in combination. The quantity of such added ingredient or combination does not exceed 75 parts per million by weight of the finished food. (e) (1) When the additional optional acidifying ingredient as provided in paragraph (b)(1) of this section is used, the label shall bear the statement "citric acid added" or "with added citric acid." When an optional emulsifying ingredient as provided in paragraph (c)(1) of this section is used, the label shall bear the statement added" or "with added --. ," the blank being filled in with the common name or names of the emulsifying ingredient of mixture of emulsifying ingredients used, as specified in paragraph (c)(1) of this section; or, alternatively, with the words "algin derivative," if propylene glycol ester of alginic acid is used; or with the words "vegetable gum" if any one of the vegetable gums, gum acacia, carob bean gum, guar gum, gum karaya, or gum tragacanth, is used; or with the words "vegetable gums" if two or more such vegetable gums are used. Label statements specified in this paragraph for declaring the presence of optional ingredients may be combined, as for example, "with added citric acid and sodium carboxymethylcellulose." (2) If french dressing contains calcium disodium EDTA or disodium EDTA or both, the label shall bear the statement " ------ added to protect flavor” or added as a preservative," the blank being filled in with the words "calcium disodium EDTA" or "disodium EDTA" or both, as appropriate. (3) Wherever the name "french dressing" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this paragraph, showing the optional ingredients present, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. [20 F.R. 9601, Dec. 20, 1955, as amended at 26 F.R. 4013, May 10, 1961, 28 F.R. 5013, May 18, 1963, 29 F.R. 2382, Feb. 12, 1964, 30 F.R. 5831, Apr. 27, 1965] |