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§139.155 营养强化面条产品(Enriched noodle products)

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放大字体缩小字体2011-09-05 04:23:29 来源:GPO 浏览次数9span id="hits">2949
核心提示:强化面条产品与139.150(a)、(g)和(i)中对面条产品规定的定义和特性标准相符,并遵循其对配料的标签说明要求,条例中规定了硫胺素、核黄素、烟酸或烟酰胺、铁的量。可选择添加维生素D,钙,部分脱脂小麦胚芽,并规定了其用量、/div>
发布单位
FDA
FDA
发布文号 58 FR 2879
发布日期 1993-01-06 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 强化面条产品?39.150(a)、(g)和(i)中对面条产品规定的定义和特性标准相符,并遵循其对配料的标签说明要求,条例中规定了硫胺素、核黄素、烟酸或烟酰胺、铁的量。可选择添加维生素D,钙,部分脱脂小麦胚芽,并规定了其用量、/td>

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 />
   139.155 Enriched noodle products.

  (a Enriched noodle products are the class of food each of which conforms to the definition and standard of identity, and is subject to the requirements for label statement of ingredients, prescribed for noodle products by 139.150 (a? (g? and (i? except that:

  ? Each such food contains in each pound not less than 4 milligrams (mg and not more than 5 mg of thiamin, not less than 1.7 mg and not more than 2.2 mg of riboflavin, not less than 27 mg and not more than 34 mg of niacin or niacinamide, not less than 0.9 mg and not more than 1.2 mg of folic acid, and not less than 13 mg and not more than 16.5 mg of iron (Fe(

  ? Each such food may also contain as an optional ingredient added vitamin D in such quantity that each pound of the finished food contains not less than 250 U.S.P. units and not more than 1000 U.S.P. units of vitamin D;

  ? Each such food may also contain as an optional ingredient added calcium in such quantity that each pound of the finished food contains not less than 500 mg. and not more than 625 mg. of calcium (Ca(

  ? Each such food may also contain as an optional ingredient partly defatted wheat germ, but the amount thereof does not exceed 5 percent of the weight of the finished food;

  ? Each such food may be supplied, wholly or in part, with the prescribed quantity of any substance referred to in paragraphs (a ?? ?? and ? of this section through the use of dried yeast, dried torula yeast, partly defatted wheat germ, enriched farina, or enriched flour, or through the direct additions of any of the substances prescribed in paragraphs (a ?? ?? and ? of this section.

  Iron and calcium may be added only in forms which are harmless and assimilable. The substances referred to in paragraphs (a ? and ? of this section may be added in a harmless carrier which does not impair the enriched noodle product, such carrier being used only in the quantity reasonably necessary to effect an intimate and uniform distribution of such substances in the finished enriched noodle product.

  (b Enriched noodles, enriched egg noodles are the enriched noodle products the units of which conform to the specifications of shape and size prescribed for noodles in 139.150(b?

  (c Enriched egg macaroni is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni in 139.150(c?

  (d Enriched egg spaghetti is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti in 139.150(d?

  (e Enriched egg vermicelli is the enriched noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli in 139.150(e?

  (f The name of each food for which a definition and standard of identity is prescribed by this section is Enriched noodle product or Enriched egg noodle product?nbsp;or alternatively, the name is Enriched noodles?nbsp;or Enriched egg noodles Enriched egg macaroni Enriched egg spaghetti?nbsp;or Enriched egg vermicelli as the case may be, when the units of the food comply with the requirements of paragraph (b? (c? (d? or (e respectively of this section.

  [42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]

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