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§163.155 牛乳巧克力和植物脂糖?Milk chocolate and vegetable fat coating)

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放大字体缩小字体2011-09-25 08:34:47 来源9a href="http://www.law.cornell.edu/cfr/text/21/163/155" target="_blank" rel="nofollow">GPO浏览次数9span id="hits">3917
核心提示:  牛乳巧克力和植物脂糖衣是?63.130中规定的牛乳巧克力或163.140中规定的脱脂巧克力定义和特性标准及其配料标注要求相一致的食品。该食品非乳固形物含量必须符?63.130(a)(2)的要求不超?2%,按163.130(b)(4)中规定的乳品配料计算,不包括在规定乳品配料正常含量之外添加的甜味剂和其他乳衍生配料中的量。任选配料可选植物油、脂、填充剂、配方助剂、保湿剂等。本食品名称?牛乳巧克力和植物脂糖?、/div>
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备注   牛乳巧克力和植物脂糖衣是?63.130中规定的牛乳巧克力或163.140中规定的脱脂巧克力定义和特性标准及其配料标注要求相一致的食品。该食品非乳固形物含量必须符?63.130(a)(2)的要求不超?2%,按163.130(b)(4)中规定的乳品配料计算,不包括在规定乳品配料正常含量之外添加的甜味剂和其他乳衍生配料中的量。任选配料可选植物油、脂、填充剂、配方助剂、保湿剂等。本食品名称?牛乳巧克力和植物脂糖?、/td>

更多有关可可制品的法规,?a target="_blank" href="//www.sqrdapp.com/law/dongtai/173666.html">美国FDA 21 CFR ?63部分关于可可制品的法规汇怺/a>?nbsp;

  163.155 Milk chocolate and vegetable fat coating.

   (a De scription. Milk chocolate and vegetable fat coating is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in 163.130 or skim milk chocolate in 163.140, except that one or more optional ingredients specified in paragraph (b of this section are used. Compliance with the requirement in 163.130(a)(2 that the product contains not less than 12 percent by weight of nonfat milk solids shall be calculated using only those dairy ingredients referred to in 163.130(b)(4? exclusive of any added sweetener or other dairy-derived ingredient that is added beyond that amount that is normally present in the specified dairy ingredient.

  (b Optional ingredients. ? Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats, and stearins may be hydrogenated;

  ? Safe and suitable dairy-derived ingredients; and

  ? Safe and suitable bulking agents, formulation aids, humectants, and texturizers.

  (c Nomenclature. The name of the food is milk chocolate and vegetable fat coating or skim milk chocolate and vegetable fat coating as appropriate. Alternatively, the common or usual name of the vegetable derived fat ingredient may be used in the name of the food, e.g., milk chocolate and ___ oil coating the blank being filled in with the common or usual name of the specific vegetable fat used.

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