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§160.140 蛋白(Egg whites)

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放大字体缩小字体2011-09-12 06:00:11 来源:GPO 浏览次数9span id="hits">3571
核心提示:蛋白、液态蛋白、液态蛋清指将当地鸡蛋去壳并分离出蛋黄后所得的食品,产品可经过搅拌或搅拌后过滤,但必须经过巴氏杀菌或其他方法处理以杀灭其中沙门氏菌。巴氏杀菌或其他类似处理方法允许添加同等作用的安全使用的物质,可添加能保持或恢复液态蛋白搅打功能的安全使用的物质,本节提到的作为搅打助剂的任选配料名称必须清晰易懂,所用配料必须在产品标签上予以标注、/div>
发布单位
FDA
FDA
发布文号 58 FR 2883
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 蛋白、液态蛋白、液态蛋清指将当地鸡蛋去壳并分离出蛋黄后所得的食品,产品可经过搅拌或搅拌后过滤,但必须经过巴氏杀菌或其他方法处理以杀灭其中沙门氏菌。巴氏杀菌或其他类似处理方法允许添加同等作用的安全使用的物质,可添加能保持或恢复液态蛋白搅打功能的安全使用的物质,本节提到的作为搅打助剂的任选配料名称必须清晰易懂,所用配料必须在产品标签上予以标注、/td>

更多关于蛋和蛋制品的法规,请详见美国FDA 21 CFR ?60部分关于蛋和蛋制品的法规汇怺/font>、br />
   160.140 Egg whites.

  (a Egg whites, liquid egg whites, liquid egg albumen is the food obtained from eggs of the domestic hen, broken from the shells and separated from yolks. The food may be mixed, or mixed and strained, and is pasteurized or otherwise treated to destroy all viable Salmonella microorganisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives that are essential to the method of pasteurization or other treatment used. Safe and suitable substances that aid in protecting or restoring the whipping properties of liquid egg whites may be added. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function as whipping aids or in the pasteurization or other treatment to render liquid egg whites free of viable Salmonella microorganisms and that are not food additives as defined in section 201(s of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act.

  (b Any optional ingredients used as whipping aids, as provided for in paragraph (a of this section, shall be named on the principal display panel or panels of labels with such prominence and conspicuousness as to render such names likely to be read and understood by ordinary individuals under customary conditions of purchase.

  (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 14462, Mar. 15, 1977, as amended at 58 FR 2883, Jan. 6, 1993]

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