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

tions 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; 35 F.R. 16586, Oct. 24, 1970]

§ 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

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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]

PART 25-DRESSINGS FOR FOOD Sec. 25.1 Mayonnaise, mayonnaise dressing; identity; label statement of optional ingredients.

25.2 French dressing; identity; label statement of optional ingredients. 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. 841, 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 imitations), 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 21⁄2 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."

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(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 per

cent 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.

(3) When one or more of the optional emulsifying ingredients in subparagraph (1) of this paragraph are used, dioctyl sodium sulfosuccinate complying with the requirements of § 121.1137 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients.

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 ingre

(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 FR. 5013, May 18, 1963, 29 F.R. 2382, Feb. 12, 1964, 30 FR. 5831, Apr. 27, 1965; 32 F.R. 1128, Feb. 1, 1967] § 25.3 Salad dressing; identity; label statement of optional ingredients.

(a) Salad dressing is the emulsified semisolid food prepared from edible vegetable oil, one or both of the acidifying ingredients specified in paragraph (b) of this section, one or more of the egg-yolkcontaining ingredients specified in paragraph (c) of this section, and a cooked or partly cooked starchy paste prepared with a food starch, tapioca flour, wheat flour, rye flour, or any two or more of these. In the preparation of such starchy paste water may be added. 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. Salad 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 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 salad dressing a color simulating the color imparted by egg yolk.

(4) Monosodium glutamate.

(5) Any suitable, harmless food seasoning or flavoring (other than imitations), provided it does not impart to the salad dressing a color simulating the color imparted by egg yolk.

Subject to the conditions hereinafter prescribed, one or more of the optional emulsifying ingredients specified in paragraph (d) of this section may be added. Salad dressing may contain one or both of the optional ingredients specified in paragraph (e) of this section, subject to the conditions prescribed in that paragraph. Salad dressing may be mixed and packed in an atmosphere in which air is replaced in whole or in part by carbon dioxide or nitrogen. Salad dressing con-tains not less than 30 percent by weight of vegetable oil and not less egg-yolkcontaining ingredient than is equivalent in egg-yolk solids content to 4 percent by weight of liquid egg yolks.

(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 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) (1) The optional emulsifying ingredients referred to in paragraph (a) of this section are: 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), methyl cellulose 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 mix

ture of two or more of these. The quantity used of any such emulsifying ingredient or mixture amounts to not more than 0.75 percent by weight of the finished salad dressing.

(2) When one or more of the optional ingredients in subparagraph (1) of this paragraph are used, dioctyl sodium sulfosuccinate complying with the requirements of § 121.1137 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients.

(e) Salad 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.

(f) (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 (d) of this section is used, the label shall bear the statement added" or "with

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added ," the blank being filled in with the common name or names of the emulsifying ingredient or mixture of emulsifying ingredients used, as specified in paragraph (d) 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."