[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169]
 
[Page 546]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
 
                      Subpart A--General Provisions
 
Sec.
169.3  Definitions.
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
169.115  French dressing.
169.140  Mayonnaise.
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.
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.3]
 
[Page 546-547]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
                      Subpart A--General Provisions
 
Sec. 169.3  Definitions.
 
 
    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 
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. (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
 
[[Page 547]]
 
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 Association of Official Analytical 
Chemists International, 481 North Frederick Ave., suite 500, 
Gaithersburg, MD 20877-2504, or may be examined at the Office of the 
Federal Register, 800 North Capitol Street, NW., suite 700, Washington, 
DC. 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 
35 percent.
 
[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]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.115]
 
[Page 547]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
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:
    (1) Salt.
    (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 
expected.
    (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]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.140]
 
[Page 547-548]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.140  Mayonnaise.
 
    (a) Description. Mayonnaise is the emulsified semisolid food 
prepared from vegetable oil(s), 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
 
[[Page 548]]
 
this section. One or more of the ingredients specified in paragraph (d) 
of this section may also be used. The vegetable oil(s) used may contain 
an optional crystallization inhibitor as specified in paragraph (d)(7) 
of this section. All the ingredients from which the food is fabricated 
shall be safe and suitable. Mayonnaise contains not less than 65 percent 
by weight of vegetable oil. Mayonnaise 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 to an acidity, calculated as acetic acid, of not less than 
2\1/2\ percent by weight, or any such vinegar or diluted vinegar mixed 
with an optional acidifying ingredient as specified in paragraph (d)(6) 
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 to an acidity, calculated as citric acid, of not 
less than 2\1/2\ percent by weight.
    (c) Egg yolk-containing ingredients. 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 ingredients listed in 
this paragraph with liquid egg white or frozen egg white.
    (d) Other optional ingredients. The following optional ingredients 
may also be used:
    (1) Salt.
    (2) Nutritive carbohydrate sweeteners.
    (3) Any spice (except saffron or turmeric) or natural flavoring, 
provided it does not impart to the mayonnaise a color simulating the 
color imparted by egg yolk.
    (4) Monosodium glutamate.
    (5) Sequestrant(s), including but not limited to calcium disodium 
EDTA (calcium disodium ethylenediamine- tetraacetate) and/or disodium 
EDTA (disodium ethylenediaminetetraacetate), may be used to preserve 
color and/or flavor.
    (6) 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.
    (7) Crystallization inhibitors, including but not limited to 
oxystearin, lecithin, or polyglycerol esters of fatty acids.
    (e) Nomenclature. The name of the food is "Mayonnaise".
    (f) 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 57 FR 34246, Aug. 4, 1992; 58 
FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.150]
 
[Page 548-549]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.150  Salad dressing.
 
    (a) Description. Salad dressing is the emulsified semisolid food 
prepared from vegetable oil(s), one or both of the acidifying 
ingredients specified in paragraph (b) of this section, one or more of 
the egg yolk-containing ingredients specified in paragraph (c) of this 
section, and a starchy paste prepared as specified in paragraph (e) of 
this section. One or more of the ingredients in paragraph (e) of this 
section may also be used. The vegetable oil(s) used may contain an 
optional crystallization inhibitor as specified in paragraph (e)(8) of 
this section. All the ingredients from which the food is fabricated 
shall be safe and suitable. Salad dressing contains not less than 30 
percent by weight of vegetable oil and not less egg yolk-containing 
ingredient than is equivalent in egg yolk solids content to 4 percent by 
weight of liquid egg yolks. 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.
    (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 (e)(6) 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) Egg yolk-containing ingredients. Liquid egg yolks, frozen egg 
yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried 
whole eggs, or
 
[[Page 549]]
 
any one of more of the foregoing ingredients listed in this paragraph 
with liquid egg white or frozen egg white.
    (d) Starchy paste. It may be prepared from a food starch, food 
starch-modified, tapioca flour, wheat flour, rye flour, or any two or 
more of these. Water may be added in the preparation of the paste.
    (e) Other optional ingredients. The following optional ingredients 
may also be used:
    (1) Salt.
    (2) Nutritive carbohydrate sweeteners.
    (3) Any spice (except saffron or turmeric) or natural flavoring, 
provided it does not impart to the salad dressing a color simulating the 
color imparted by egg yolk.
    (4) Monosodium glutamate.
    (5) Stabilizers and thickeners. Dioctyl sodium sulfosuccinate may be 
added in accordance with Sec. 172.810 of this chapter.
    (6) Citric and/or malic acid may be used in an amount not greater 
than 25 percent of the weight of the acids of the vinegar or diluted 
vinegar calculated as acetic acid.
    (7) Sequestrant(s), including but not limited to calcium disodium 
EDTA (calcium disodium ethylenediamine-tetraacetate) and/or disodium 
EDTA (disodium ethylenediamine-tetraactetate), may be used to preserve 
color and/or flavor.
    (8) Crystallization inhibitors, including but not limited to 
oxystearin, lecithin, or polyglycerol esters of fatty acids.
    (f) Nomenclature. The name of the food is "Salad dressing".
    (g) 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 42 FR 25325, May 17, 1977; 58 
FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.175]
 
[Page 549]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.175  Vanilla extract.
 
    (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 
Sec. 169.3(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 oleo-resin. Vanilla extract may 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 from ------
" or "Made in part from ------", 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 paragraph (b)(2) of this section 
shall immediately and conspicuously precede or follow such name, without 
intervening written, printed, or graphic matter.
    (c) 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 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.176]
 
[Page 549-550]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.176  Concentrated vanilla extract.
 
    (a) Concentrated vanilla extract conforms to the definition and 
standard of
 
[[Page 550]]
 
identity and is subject to any requirement for label statement of 
ingredients prescribed for vanilla extract by Sec. 169.175, 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 
Sec. 169.3(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".)
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.177]
 
[Page 550]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.177  Vanilla flavoring.
 
    (a) Vanilla flavoring conforms to the definition and standard of 
identity and is subject to any requirement for label statement of 
ingredients prescribed for vanilla extract by Sec. 169.175, except that 
its content of ethyl alcohol is less than 35 percent by volume.
    (b) The specified name of the food is "Vanilla flavoring".
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.178]
 
[Page 550]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.178  Concentrated vanilla flavoring.
 
    (a) Concentrated vanilla flavoring conforms to the definition and 
standard of identity and is subject to any requirement for label 
statement of ingredients prescribed for vanilla flavoring by 
Sec. 169.177, 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 Sec. 169.3(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 3-fold".)
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.179]
 
[Page 550-551]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.179  Vanilla powder.
 
    (a) Vanilla powder is a mixture of ground vanilla beans or vanilla 
oleoresin or both, with one or more of the following optional blending 
ingredients:
    (1) Sugar.
    (2) Dextrose.
    (3) Lactose.
    (4) Food starch (including food starch-modified as prescribed in 
Sec. 172.892 of this chapter).
    (5) Dried corn sirup.
    (6) Gum acacia.
 
Vanilla powder may contain one or any mixture of two or more of the 
anticaking ingredients specified in paragraph (b) of this section, but 
the total weight of any such ingredient or mixture is not more than 2 
percent of the weight of the finished vanilla powder. Vanilla powder 
contains in each 8 pounds not less than one unit of vanilla constituent, 
as defined in Sec. 169.3(c).
    (b) The anticaking ingredients referred to in paragraph (a) of this 
section are:
    (1) Aluminum calcium silicate.
    (2) Calcium silicate.
    (3) Calcium stearate.
    (4) Magnesium silicate.
    (5) Tricalcium phosphate.
    (c)(1) The specified name of the food is "Vanilla powder ---fold" 
or "---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
 
[[Page 551]]
 
to be easily seen under customary conditions of purchase, the labeling 
required by paragraph (c)(2) of this section shall immediately and 
conspicuously precede or follow such name, without intervening written, 
printed, or graphic matter.
    (d) 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 14479, Mar. 15, 1977, as amended at 58 FR 2887, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.180]
 
[Page 551]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.180  Vanilla-vanillin extract.
 
    (a) Vanilla-vanillin extract conforms to the definition and standard 
of identity and is subject to any requirement for label statement of 
ingredients prescribed for vanilla extract by Sec. 169.175, except that 
for each unit of vanilla constituent, as defined in Sec. 169.3(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 artificial flavor (or 
flavoring)". 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 
gallon of the article. However, if the strength of the article is less 
than 2-fold, the term "---fold" is omitted from the name.
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2887, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.181]
 
[Page 551]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.181  Vanilla-vanillin flavoring.
 
    (a) Vanilla-vanillin flavoring conforms to the definition and 
standard of identity and is subject to any requirement for label 
statement of ingredients prescribed for vanilla-vanillin extract by 
Sec. 169.180, except that its content of ethyl alcohol is less than 35 
percent by volume.
    (b) The specified name of the food is "Vanilla-vanillin flavoring 
---fold" or "---fold vanilla-vanillin flavoring", followed 
immediately by the statement "contains vanillin, an artificial flavor 
(or flavoring)". 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 gallon of the article. However, if the strength of the article is 
less than 2-fold, the term "---fold" is omitted from the name.
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2887, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.182]
 
[Page 551]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169--FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
  Subpart B--Requirements for Specific Standardized Food Dressings and 
                               Flavorings
 
Sec. 169.182  Vanilla-vanillin powder.
 
    (a) Vanilla-vanillin powder conforms to the definition and standard 
of identity and is subject to any requirement for label statement of 
ingredients prescribed for vanilla powder by Sec. 169.179, except that 
for each unit of vanilla constituent as defined in Sec. 169.3(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.
 
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2887, Jan. 6, 1993]