The Code of Federal Regulations of the United States of America

Sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount used is less than 2 percent by weight of the finished food. The moisture content of the finished food, if the optional anticaking ingredient is used, does not exceed 5 percent by weight; however, if the optional anticaking ingredient is not used the moisture content may exceed 5 percent, but it does not exceed 8 percent. The moisture content is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," Ninth Edition, 1960, sections 16.002 and 16.003, under "Total Solids." [Ed. note, 10th edition, 1965, p. 257, secs. 16.002, 16.003.1

(b) The optional glucose-removing procedures are:

(1) Enzyme procedure. A glucoseoxidase-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 removed."

(d) (1) When the optional anticaking ingredient sodium silicoaluminate is used, the label shall bear the statement "Less than 2 percent sodium silicoaluminate added as an anticaking agent."

(2) The name of any optional ingredient used, as provided in subparagraph (1) of this paragraph, 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 purchase.

[29 F.R. 16983, Dec. 11, 1964]

§ 42.40 Egg yolks, liquid egg yolks, yolks, liquid yolks; identity.

Egg yolks, liquid egg yolks, yolks, liquid yolks, are yolks of eggs of the domestic hen so separated from the whites thereof as to contain not less than 43 percent total egg solids, as determined by the method prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists," Fourth Edition, 1935, pages 297 and 298 [Ed. note, 10th edition, 1965, p. 257, secs. 16.002, 16.003], under "Total Solids.” They may be mixed, or mixed and strained.

§ 42.50 Frozen yolks, frozen egg yolks; identity.

Frozen yolks, frozen egg yolks, are the food prepared by freezing egg yolks. § 42.60 Dried egg yolks, dried yolks; identity; label statement of optional ingredients.

(a) Dried egg yolks, dried yolks is the food prepared by drying egg yolks. Before drying, the glucose content of the liquid egg yolk may be reduced by one of the optional procedures set out in paragraph (b) of this section. Sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount used is less than 2 percent by weight of the finished food. The moisture content of the finished food, if the optional anticaking ingredient is used, does not exceed 3 percent by weight; however, if the optional anticaking ingredient is not used, the moisture content may exceed 3 percent but it does not exceed 5 percent. The moisture content is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," Ninth Edition, 1960, sections 16.002 and 16.003, under "Total Solids." [Ed. note, 10th edition, 1965, p. 257, secs. 16.002, 16.003.]

(b) The optional glucose-removing procedures are:

(1) Enzyme procedure. A glucoseoxidase-catalase preparation and hydrogen peroxide solution are added to the liquid yolks. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid egg yolks. The glucoseoxidase-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 specification 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 egg yolks 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). quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid egg yolks.

The

(c) The name of the food for which a definition and standard of identity is prescribed by this section is "Dried egg yolks," or "Dried yolks," 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 removed."

(d) (1) When the optional anticaking ingredient sodium silicoaluminate is used, the label shall bear the statetment "Less than 2 percent sodium silicoaluminate added as an anticaking agent."

of the optional fat ingredients named in subparagraph (1) (i), (ii), (iii), and (iv) of this paragraph, as follows:

(1) (1) The rendered fat or oil, or stearin derived therefrom (any or all of which may be hydrogenated), of cattle, sheep, swine, or goats, or any combination of two or more of such articles.

(ii) Any vegetable food fat or oil, or oil or stearin derived therefrom (any or all of which may be hydrogenated), or any combination of two or more of such articles.

(iii) Any combination of ingredients named in subdivisions (i) and (ii) of this subparagraph, in such proportion that the weight of the ingredients named in subdivision (i) either equals the weight of the ingredients named in subdivision (ii), or exceeds such weight by a ratio of not greater than 9 to 1.

(iv) Any combination of ingredients named in subdivisions (i) and (ii) of this subparagraph, in such proportion that the weight of the ingredients named in subdivision (ii) exceeds the weight of the ingredients named in subdivision (i) by a ratio not greater than 9 to 1.

(2) One of the articles designated in subdivision (i), (ii), (iii), (iv), (v), or (vi) of this subparagraph is intimately mixed with the fat ingredient or ingredients. The ingredients named in subdivisions (i), (ii), (iii), (iv), and (v) are pasteurized and then subjected to the action of harmless bacterial starters. The term "milk” as used in this subparagraph means cow's milk.

(i) Cream. (ii) Milk.

(iii) Skim milk.

(iv) Any combination of nonfat dry milk and water, in which the weight of the nonfat dry milk is not less than 10 percent of the weight of the water.

(v) Any mixture of two or more of the articles named in subdivisions (i), (ii), (iii), and (iv).

(vi) In case only of the fat ingredient designated in subparagraph (1) (ii) of this paragraph, any combination of finely ground soybeans and water, in which the weight of the finely ground soybeans is not less than 10 percent of the weight of the water. The finely ground soybeans are subjected to a heat treatment before or after mixing with the water. The soybeans may or may not be dehulled.

Congealing is effected, either with or without contact with water, and the con. gealed mixture may be worked.

(3) In the preparation of oleomargarine one or more of the following optional ingredients may also be used:

For the pur

(i) Artificial coloring. poses of this subdivision provitamin A shall be deemed to be artificial coloring.

(ii) Sodium benzoate or benzoic acid or a combination of these, in a quantity not to exceed 0.1 percent of the weight of the finished product.

(iii) Vitamin A (with or without any accompanying vitamin D and with or without vitamin D concentrate), in such quantity that the finished oleomargarine contains not less than 15,000 United States Pharmacopeia units of vitamin A per pound, as determined by the method prescribed in the Pharmacopeia of the United States for total biological vitamin A activity. The vitamin A potency prescribed may be furnished by fish liver oil; by concentrates of vitamin A or its fatty acid esters from animal sources; by synthetic vitamin A or its fatty acid esters; by mixtures of synthetic vitamin A or its fatty acid esters with harmless substances formed during the synthesis of the vitamin A, if the vitamin A or its fatty acid ester constitutes not less than 50 percent of the mixture; by provitamin A; or by any combination of two or more of these. For the purposes of this subdivision the term "fatty acid" may include acetic acid.

(iv) (a) The artificial flavoring diacetyl added as such or as starter distillate or produced during the preparation of the product as a result of the addition of citric acid or harmless citrates.

(b) The artificial flavorings 8-decalactone or 8-dodecalactone used in accordance with the provisions of § 121.1164 of this chapter. These artificial flavorings are added separately or in combination in amounts such that the finished oleomargarine contains not more than 10 parts per million of 8-decalactone and not more than 20 parts per million of 8-dodecalactone.

(v) (a) Lecithin, in an amount not exceeding 0.5 percent of the weight of the finished oleomargarine; or

(b) Monoglycerides or diglycerides of fat-forming fatty acids, or a combination of these, in an amount not exceeding 0.5 percent of the weight of the finished oleomargarine; or

total amount not exceeding 0.5 percent of the weight of the finished oleomargarine; or

(d) A combination of (a) and (b) of this subdivision, in which the amount of neither exceeds that above stated; or

(e) A combination of (a) and (c) of this subdivision, in a total amount not exceeding 0.5 percent of the weight of the finished oleomargarine.

The weight of the diglycerides in each of ingredients (b), (c), (d, and (e) of this subdivision is calculated at one-half actual weight.

(vi) Butter. (vii) Salt.

(viii) Citric acid incorporated in the fat or oil ingredient used.

(ix) Isopropyı citrates incorporated in the fat or oil ingredient used, in an amount not to exceed 0.02 percent by weight of the finished oleomargarine.

(x) Stearyl citrate incorporated in the fat or oil ingredient used, in an amount not to exceed 0.15 percent by weight of the finished oleomargarine.

(xi) Potassium sorbate, in an amount not to exceed 0.1 percent by weight of the finished oleomargarine.

(xii) Calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate), in an amount not to exceed 75 parts per million by weight of the finished oleomargarine.

The finished oleomargarine contains not less than 80 percent fat, as determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," 7th Edition, page 259 under "Indirect Method," section 15.111. [Ed. note, 10th edition, 1965, p. 242, sec. 15.132.]

(b) (1) When any ingredient named under one of the following specified subparagraphs of paragraph (a) of this section is used. the label shall, except as provided in this paragraph, bear the statement set forth below after the number of such subparagraph:

Subparagraph (1) (1)-"Prepared from Animal Fat" or "Made from Animal Fat." Subparagraph (1) (ii)-"Vegetable" or "Prepared from Vegetable Fat" or "Made from Vegetable Fat."

Subparagraph (2) (vi)-In lieu of label statement prescribed for ingredients designated in subparagraph (1) (11), "Prepared from Vegetable Fat, Water and Finely Ground Soybeans" or "Made from Vegetable Fat, Water and Finely Ground Soybeans."

Subparagraph (1) (111) -"Prepared from Animal and Vegetable Fats" or "Made from Animal and Vegetable Fats."

Subparagraph (1) (iv)-"Prepared from Vegetable and Animal Fats" or "Made from Vegetable and Animal Fats."

Subparagraph (3) (1)—“Artificially Colored" or "Artificial Coloring Added" or "With Added Artificial Coloring."

Subparagraph (3) (11)-"Sodium Benzoate (or, as the case may be, "Benzoic Acid" or "Sodium Benzoate and Benzoic Acid") Added as a Preservative" or "With Added Sodium Benzoate (or, as the case may be, "Benzoic Acid" or "Sodium Benzoate and Benzoic Acid") as a Preservative."

Subparagraph (3) (111)-"Vitamin Added" or "With Added Vitamin A.”

Subparagraph (3) (iv)—"Artificially Flavored" or "Artificial Flavoring Added" or "With Added Artificial Flavoring."

Subparagraph (3) (viii)-"Citric Acid Added to Protect Flavor" or "Citric Acid Added as a Preservative."

Subparagraph (3) (ix)-"Isopropyl Citrate Added to Protect Flavor" or "Isopropyl Citrate Added as a Preservative."

Subparagraph (3) (x)-"Stearyl Citrate Added to Protect Flavor" or "Stearyl Citrate Added as a Preservative."

sor

Subparagraph (3)(x1)-"Potassium bate added as a preservative" or "Potassium sorbate added to retard mold growth."

Subparagraph (3)(xii)—"Calcium disodium EDTA added to protect flavor" or "Calcium disodium EDTA added as a preservative."

Where oil is used, the word “oil” may be substituted for "fat" in the label statement. In lieu of the word "animal" or "vegetable" in any such statement, the common or usual name of the fat ingredient may be used. If two or more of the optional ingredients named in paragraph (a) (3) (i), (ii), (iii), (iv), (viii), (ix), and (x) of this section are used, the words "added" or "with added" need appear only once, either at the beginning or end of the list of such ingredients declared. The declaration of vitamin A may include the number of United States Pharmacopeia units present in the finished oleomargarine.

(2) Wherever the name "oleomargarine" or "margarine" appears on the 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.

(Secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371) [20

F.R. 9615, Dec. 20, 1955, as amended at 21 F.R. 6566, Aug. 31, 1956, 28 F.R. 7473, July 23, 1963, 29 F.R. 2383, Feb. 12, 1964, 30 F.R. 9303, July 27, 1965]

§ 46.1

PART 46 NUT PRODUCTS

Peanut butter; identity; label statement of optional ingredients. (a) Peanut butter is the food prepared by grinding one of the shelled and roasted peanut ingredients provided for by paragraph (b) of this section, to which may be added safe and suitable seasoning and stabilizing ingredients provided for by paragraph (c) of this section, but such seasoning and stabilizing ingredients do not in the aggregate exceed 10 percent of the weight of the finished food. To the ground peanuts, cut or chopped, sheiled, and roasted peanuts may be added. During processing, the oil content of the peanut ingredient may be adjusted by the addition or subtraction of peanut oil. The fat content of the finished food shall not exceed 55 percent when determined as prescribed in sec. 25.004 Crude Fat-First Action(a) Direct method, in "Official Methods of Analysis of the Association of Official Agricultural Chemists," 9th Edition, page 356.

(b) The peanut ingredients referred to in paragraph (a) of this section are:

(1) Blanched peanuts, in which the germ may or may not be included.

(2) Unblanched peanuts, including the skins and germ.

(c) The seasoning and stabilizing ingredients referred to in paragraph (a) of this section are suitable substances which are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act, or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act. Seasoning and stabilizing ingredients that perform a useful function are regarded as suitable, except that artificial flavorings, artificial sweeteners, chemical preservatives, added vitamins, and color additives are not suitable ingredients of peanut butter. Oil prod

ucts used as optional stabilizing ingredients shall be hydrogenated peanut oil or other vegetable oils in hydrogenated form, but the proportion of such other hydrogenated vegetable oils shall not exceed 3 percent by weight of the finished peanut butter. For the purposes of this paragraph and of paragraph (e)

of this section, the hydrogenated form of a vegetable oil shall be considered to include partially hydrogenated vegetable oil.

(d) If peanut butter is prepared from unblanched peanuts as specified in paragraph (b) (2) of this section, the name shall show that fact by some such statement as "prepared from unblanched peanuts (skins left on)." Such statement shall appear prominently and conspicuously and shall be in type of the same style and not less than half of the point size of that used for the words "peanut butter." This statement shall immediately precede or follow the words "peanut butter," without intervening written, printed, or graphic matter.

(e) (1) The label of peanut butter shall name, by their common names, the optional ingredients used, as provided in paragraph (c) of this section. The label declaration naming the hydrogenated vegetable oils used shall include the word "hydrogenated" or "hardened"; for example, "hydrogenated peanut oil" or "hardened cottonseed oil.”

(2) The common names of the optional ingredients used, as provided in subparagraph (1) of this paragraph, shall be set out on the principal display panel or panels of the label with such prominence and conspicuousness as to render them likely to be read and understood by the ordinary individual under customary conditions of purchase and

Sec. 51.20

51.21

CANNED CORN

Canned corn, canned sweet corn, canned sugar corn; identity; label statement of optional ingredients. Canned corn, canned sweet corn, canned sugar corn; quality; label statement of substandard quality. 51.22 Canned corn, canned sweet corn, canned sugar corn where the corn ingredient is in one of the forms known as fritter corn, ground corn, or cream-style corn; fill of container; label statement of substandard fill.

51.30 Canned field corn; identity; label statement of optional ingredients. 51.32 Canned field corn where the corn ingredient is in one of the forms known as fritter field corn, ground field corn, or cream-style field corn; fill of containers; label statement of substandard fill.

§ 51.1 Identity; label statement of optional ingredients.

(a) Canned peas is the food prepared from one of the following optional pea ingredients:

(1) Shelled, succulent peas (Pisum sativum) of Alaska or other smooth skin varieties.

(2) Shelled, succulent peas (Pisum sativum) of sweet, wrinkled varieties.

(3) Shelled, dried peas (Pisum sativum) of Alaska or other smooth skin varieties.

(4) Shelled, dried peas (Pisum sativum) of sweet, wrinkled varieties.

(b) To one such optional pea ingredient water is added.

(1) Salt;

(2) Monosodium glutamate;

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