This electronic document was downloaded from the GPO web site, November 2003,
and is provided for information purposes only. The Code of Federal Regulations,
Title 21, is updated April 1 of each year.
The most current version of the regulations may be found at the
GPO web site.
[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]