The fruit may be thickened with pectin or other of the optional ingredients named in paragraph (d) (1) of this section subject to the restriction on the total quantity of such substances in water ices prescribed in that paragraph. The fruit is prepared by the removal of pits, seeds, skins, and cores where such removal is usual in preparing that kind of fruit for consumption as fresh fruit. The fruit may be screened, crushed, or otherwise comminuted. It may be acidulated with citric acid, ascorbic acid, or phosphoric acid. In the case of fruit or fruit juices from which part of the water is removed, substances contributing flavor volatilized during water removal may be condensed and reincorporated in the concentrated fruit or fruit juice. In the case of citrus fruits, the whole fruit, including the peel but excluding the seeds, may be used, and in the case of citrus juice or concentrated citrus juices, cold-pressed citrus oil may be added thereto in an amount not exceeding that which would have been obtained if the whole fruit had been used. The quantity of fruit ingredients used is such that in relation to the weight of the finished water ice, the weight of fruit or fruit juice as the case may be (including water necessary to reconstitute partially or wholly dried fruits or fruit juices to their original moisture content) is not less than 2 percent in the case of citrus ices, 6 percent in the case of berry ices, and 10 percent in the case of ices prepared with other fruits.

(c) The optional sweetening ingredients referred to in paragraph (a) of this section are: Sugar (sucrose), dextrose, invert sugar (paste or sirup), glucose sirup, dried glucose sirup, corn sirup, dried corn sirup, malt sirup, malt extract, dried malt sirup, dried malt extract, maltose sirup, dried maltose sirup.

(d) Other optional ingredients referred to in paragraph (a) of this section are:

(1) (i) Agar-agar, algin (sodium alginate), egg white, gelatin, gum acacia, guar seed gum, gum karaya, locust bean gum, oat gum, gum tragacanth, hydroxypropyl methylcellulose, carrageenan, salts of carrageenan, furcelleran, salts of furcelleran, propylene glycol alginate, pectin, psyllium seed husk, sodium carboxymethylcellulose.

The

total weight of the solids of any such ingredient used singly, or of any combination of two or more such ingredients used (including any such ingredient

added separately to the fruit ingredient), is not more than 0.5 percent of the weight of the finished water ice. Such ingredients may be added in admixture with dextrin, propylene glycol, or glycerin.

(ii) When one or more of the optional thickening ingredients in subdivision (i) of this subparagraph are used, dioctyl sodium sulfosuccinate complying with the requirements of § 121.1137 of this chapter may be used in a quantity not in excess of 0.5 percent by weight of such ingredients.

(2) Citric acid, tartaric acid, malic acid, lactic acid, ascorbic acid, phosphoric acid, or any combination of two or more of these in such quantity as seasons the finished food.

(3) Any natural flavoring.
(4) Any artificial flavoring.

(5) Coloring, including artificial coloring.

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(e) The name of each such water ice is ice," the blank being filled in with the common name of the fruit or fruits from which the fruit ingredient used is obtained. When the names of two or more fruits are included, such names shall appear in the order of predominance, if any, by weight of the respective fruit ingredients used.

(f) When the optional ingredients artificial coloring and artificial flavoring are used in water ices they shall be named on the labels as follows:

(1) The label shall designate artificial coloring by the statement "artificially colored," "artificial coloring added," "with added artificial coloring," or " an artificial color added," the blank being filled in with the name of the artificial coloring used.

(2) The label shall designate artificial flavoring by the statement "artificially flavored," "artificial flavoring added," "with added artificial flavoring," or an artificial flavor added," the blank being filled in with the name of the artificial flavoring used. Label statements may be combined, as for example, "flavoring and artificial coloring added."

(g) Where one or more of the optional ingredients artificial coloring or artificial flavoring are used and there appears on the labeling any representation as to the fruit or fruits in the ice, such representation shall be immediately and conspicuously accompanied by appropriate label statements as prescribed in para

AUTHORITY: The provisions of this Part 22 issued under secs. 401, 701, 52 Stat. 1046, 1055, as amended, 70 Stat. 919; 21 U.S.C. 341, 371. § 22.1 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 Agricultural Chemists,

Ninth Edition, 1960, sections 22.004 and 22.005 [Ed. note, 10th edition, 1965, p. 327, secs. 22.004, 22.005], except that the toluene used is blended with 20 percent by volume of benzene and the total distillation time is 4 hours. To prepare samples for analysis, the pods are chopped into pieces approximately 4inch 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. [27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963]

§ 22.2 Vanilla extract; identity; label statement of optional ingredients.

(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 § 22.1 (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 oleoresin. 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 desig

nation".

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 subparagraph (2) of this paragraph shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

[27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963]

§ 22.3 Concentrated vanilla extract; identity; label statement of optional ingredients.

(a) Concentrated vanilla extract conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, 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 § 22.1 (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.")

[27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963]

§ 22.4 Vanilla flavoring; identity; label

statement of optional ingredients.

(a) Vanilla flavoring conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that its content of ethyl alcohol is less than 35 percent by volume.

(b) The specified name of the food is "vanilla flavoring."

[27 F.R. 8757, Sept. 1, 1962]

§ 22.5 Concentrated vanilla flavoring; identity; label statement of optional ingredients.

(a) Concentrated vanilla flavoring conforms to the definition and standard of identity and is subject to any requirement for label statement of optional in

gredients prescribed for vanilla flavoring by § 22.4, 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 § 22.1 (c).

is

(b) The specified name of the food "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 3fold.")

[27 F.R. 8757, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963]

§ 22.6 Vanilla-vanillin extract; identity; label statement of optional ingredients.

64

(a) Vanilla-vanillin extract conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla extract by § 22.2, except that for each unit of vanilla constituent, as defined in § 22.1(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

66

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 § 22.1(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

66

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 to be easily seen under customary conditions of purchase, the labeling required by subparagraph (2) of this paragraph shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

[27 F.R. 8758, Sept. 1, 1962, as amended at 28 F.R. 9983, Sept. 14, 1963]

§ 22.9 Vanilla-vanillin powder; identity; label statement of optional ingredients.

(a) Vanilla-vanillin powder conforms to the definition and standard of identity and is subject to any requirement for label statement of optional ingredients prescribed for vanilla powder by § 22.8, except that for each unit of vanilla constituent as defined in § 22.1(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 66 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. [27 F.R. 8758, Sept. 1, 1962]

PART 25-DRESSINGS FOR FOOD Sec.

25.1 Mayonnaise, mayonnaise dressing; identity; label statement of optional ingredients.

25.2 French dressing; identity; label statement of optional ingredients. 25.3 Salad dressing; identity; label statement of optional ingredients.

AUTHORITY: The provisions of this Part 25 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371.

§ 25.1 Mayonnaise, mayonnaise dressing; identity; label statement of optional ingredients.

(a) Mayonnaise, mayonnaise dressing, is the emulsified semisolid food prepared from edible vegetable oil and 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 this section. For the purposes of this section, the term "edible vegetable oil" includes salad oil that may contain not more than 0.125 percent by weight of oxystearin to inhibit crystallization as provided in the food additive regulation in § 121.1016 of this chapter. Mayonnaise may be seasoned or flavored with one or more of the following ingredients: (1) Salt.

(2) Sugar, dextrose, corn sirup, invert sugar sirup, nondiastatic maltose sirup, glucose sirup, honey. The foregoing sweetening ingredients may be used in sirup or dried form.

(3) mustard, paprika, other spice, or any spice oil or spice extract, except that no turmeric or saffron is used and no spice oil or spice extract is used which imparts to the mayonnaise a color simulating the color imparted by egg yolk.

(4) Monosodium glutamate.

(5) Any suitable, harmless food seasoning or flavoring (other than imitations), provided it does not impart to the mayonnaise a color simulating the color imparted by egg yolk.

Mayonnaise may contain one or both of the optional ingredients specified in paragraph (d) of this section, subject to the conditions prescribed in that paragraph. Mayonnaise may be mixed and packed in an atmosphere in which air is replaced in whole or in part by carbon dioxide or nitrogen. Mayonnaise contains not less than 65 percent by weight of vegetable oil.

(b) The acidifying ingredients referred to in paragraph (a) of this section are:

(1) Any vinegar or any vinegar diluted with water to an acidity, calculated as acetic acid, of not less than 22 percent by weight, or any such vinegar or diluted vinegar mixed with the additional optional acidifying ingredient citric acid, but in any such mixture the weight of citric acid is not greater than 25 percent of the weight of the acids of the vinegar or diluted vinegar calculated as acetic acid. For the purpose of this

paragraph, any blend of two or more vinegars is considered to be a vinegar.

(2) Lemon juice or lime juice or both or any such juice in frozen, canned, concentrated, or dried form, or any one or more of these diluted with water to an acidity, calculated as citric acid, of not less than 21⁄2 percent by weight.

(c) The egg yolk-containing ingredients referred to in paragraph (a) of this section are: 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 with liquid egg white or frozen egg white.

(d) Mayonnaise may contain calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate), singly or in combination. The quantity of such added ingredient or combination does not exceed 75 parts per million by weight of the finished food. (e) (1) When the additional optional acidifying ingredient as provided in paragraph (b) (1) of this section is used, the label shall bear the statement "citric acid added" or "with added citric acid."

(2) If mayonnaise contains calcium disodium EDTA or disodium EDTA or both, the label shall bear the statement added to protect flavor” or added as a preservative," the blank being filled in with the words "calcium disodium EDTA" or "disodium EDTA" or both, as appropriate.

(3) Wherever the name "mayonnaise" or "mayonnaise dressing" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statements specified in this paragraph, showing the optional ingredients present, shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter.

[20 F.R. 9600, Dec. 20, 1955, as amended at 26 F.R. 4012, May 10, 1961, 28 F.R. 5013, May 18, 1963, 29 F.R. 2382, Feb. 12, 1964] § 25.2

French dressing; identity; label statement of optional ingredients. (a) French dressing is the separable liquid food or the emulsified viscous fluid food prepared from edible vegetable oil and one or both of the acidifying ingredients specified in paragraph (b) of this section. For the purposes of this section, the term "edible vegetable oil" includes salad oil that may contain not