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更多关于通心粉和面条产品的法规，请详?a href="//www.sqrdapp.com/law/dongtai/173355.html" target="_blank">美国FDA 21 CFR ?39部分关于通心粉和面条产品的法规汇怺/font>、br />
139.121 Nonfat milk macaroni products.
（a Each of the macaroni products made with nonfat milk for which a definition and standard of identity is prescribed by this section conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by 139.110（a）， （f）（2）， （f）（3）， （f）（4）， and （g）， except that:
?）（i In preparing the dough, nonfat dry milk or concentrated skim milk, or a mixture of these, is used in an amount such that the finished macaroni product made with nonfat milk contains by weight not less than 12 percent and not more than 25 percent of milk solids-not-fat. Carrageenan or salts of carrageenan conforming to the requirements of 172.620 and 172.626 of this chapter may be used in a quantity not in excess of 0.833 percent by weight of the milk solids-not-fat used.
（ii When the ingredient carrageenan or the salts of carrageenan specified in paragraph （a）（1）（i of this section is used, the label shall bear the statement, Carrageenan added or Salts of carrageenan added or the statement With added carrageenan or With added salts of carrageenan in the manner further prescribed by 139.110（f）（4）、/p>
? None of the optional ingredients permitted by 139.110（a ?）， ?）， and ? are used.
（b The name of each food for which a definition and standard of identity is prescribed by this section is Macaroni products made with nonfat milk or, alternatively, the name is Macaroni made with nonfat milk Spaghetti made with nonfat milk or Vermicelli made with nonfat milk as the case may be when the units of the food conform to the specifications of shape and size prescribed by 139.110 （b）， （c）， or （d）， respectively.
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
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