The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1982 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 13
... characterizing ingredient ( s ) or information concern- ing the presence or absence of an ingredient ( s ) or the need to add an ingredient ( s ) as part of the common or usual name of the food pursuant to Subpart B of Part 102 of this ...
... characterizing ingredient ( s ) or information concern- ing the presence or absence of an ingredient ( s ) or the need to add an ingredient ( s ) as part of the common or usual name of the food pursuant to Subpart B of Part 102 of this ...
Página 30
... characterizing flavor and shall be declared in the following way : ( 1 ) If the food contains no artificial flavor which simulates , resembles or reinforces the characterizing flavor , the name of the food on the principal display panel ...
... characterizing flavor and shall be declared in the following way : ( 1 ) If the food contains no artificial flavor which simulates , resembles or reinforces the characterizing flavor , the name of the food on the principal display panel ...
Página 31
need appear only once in each state- ment of characterizing flavors present in such food , e.g. , “ artificially flavored vanilla and strawberry " . ( iii ) If the finished product contains three or more distinguishable charac- terizing ...
need appear only once in each state- ment of characterizing flavors present in such food , e.g. , “ artificially flavored vanilla and strawberry " . ( iii ) If the finished product contains three or more distinguishable charac- terizing ...
Página 43
... characterizing properties or ingredi- ents . The name shall be uniform among all identical or similar products and may not be confusingly similar to the name of any other food that is not reasonably encompassed within the same name ...
... characterizing properties or ingredi- ents . The name shall be uniform among all identical or similar products and may not be confusingly similar to the name of any other food that is not reasonably encompassed within the same name ...
Página 44
... characterizing ingredient ( s ) or or component ( s ) when the presence or absence of such ingredient ( s ) component ( s ) in the food has a materi- al bearing on price or consumer ac- ceptance or when the labeling or the appearance of ...
... characterizing ingredient ( s ) or or component ( s ) when the presence or absence of such ingredient ( s ) component ( s ) in the food has a materi- al bearing on price or consumer ac- ceptance or when the labeling or the appearance of ...
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Términos y frases comunes
added bear the statement benzoyl peroxide blank being filled brick cheese Bureau of Foods calcium carrageenan chapter cheddar cheese colby cheese common or usual conspicuously contains not less corn cream curd definition and standard determined drained weight dried Drug Administration dry milk ents finished food flour Food and Drug grams graph gredients harmless inch incorporated by reference ingredients specified label as required label shall bear label statement macaroni products ment method prescribed milkfat milligrams mixture moisture niacin nonfat dry milk optional ingredients package packing medium pasteurized pasteurized process cheese percent by weight principal display panel procedure process cheese protein quantity rennet retort safe and suitable salt sample scheduled process sieve sirup skim milk sodium sodium sorbate solids sorbic acid specified in paragraph spice standard of identity Subpart sweetened fruit juice(s temperature tion ture units usual name vegetable vitamin wheat whey word
Pasajes populares
Página 28 - The term chemical preservative means any chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added to food by direct exposure thereof to wood smoke, or chemicals applied for their insecticidal or herbicidal properties. (b) A food which is subject to the requirements of section 403(k) of the act shall bear labeling, even though such food is not in package form.
Página 38 - ... each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading, " cheese made from unpasteurized milk. For completion of curingr and proper labeling", the blank being filled in with the applicable name of the variety of cheese.
Página 73 - Administration pursuant to this section are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 of this chapter or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.81 of this chapter: (1) Manufacturing methods or processes, including quality control information.
Página 13 - If it is an imitation of another food, unless its label bears, in type of uniform size and prominence, the word "imitation" and, immediately thereafter, the name of the food imitated.
Página 282 - Tilt the opened container so as to distribute the contents over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of the contents of the container is less than 3 pounds, or 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is No. 8 woven-wire cloth that complies with the specifications for such cloth set forth in the "Official Methods of Analysis of the Association of Official Analytical Chemists,
Página 246 - No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent.
Página 173 - ... (2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached...
Página 173 - It is cured for not less than 14 months. (b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto.
Página 353 - Tomato puree, tomato pulp, is the food prepared from one or any combination of two or all of the following optional ingredients: (1) The liquid obtained from mature tomatoes of red or reddish varieties. (2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (3) The liquid obtained from the residue from partial extraction of juice from such tomatoes.
Página 265 - Macaroni products; identity; label statement of optional ingredients. (a) Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in subparagraphs (1) to (6), inclusive of this paragraph.