This electronic document was downloaded from the GPO web site, November 2003, and is provided for information purposes only. The Code of Federal Regulations, Title 21, is updated April 1 of each year. The most current version of the regulations may be found at the GPO web site.
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139]
 
[Page 385-386]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 
Subpart A [Reserved]
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec.
139.110  Macaroni products.
139.115  Enriched macaroni products.
139.117  Enriched macaroni products with fortified protein.
139.120  Milk macaroni products.
 
[[Page 386]]
 
139.121  Nonfat milk macaroni products.
139.122  Enriched nonfat milk macaroni products.
139.125  Vegetable macaroni products.
139.135  Enriched vegetable macaroni products.
139.138  Whole wheat macaroni products.
139.140  Wheat and soy macaroni products.
139.150  Noodle products.
139.155  Enriched noodle products.
139.160  Vegetable noodle products.
139.165  Enriched vegetable noodle products.
139.180  Wheat and soy noodle products.
 
    Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
 
    Source: 42 FR 14409, Mar. 15, 1977, unless otherwise noted.
 
Subpart A [Reserved]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.110]
 
[Page 386-387]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.110  Macaroni products.
 
 
    (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 paragraphs (a) (1) to (6), inclusive, of this section.
    (1) Egg white, frozen egg white, dried egg white, or any two or all 
of these, in such quantity that the solids thereof are not less than 0.5 
percent and not more than 2.0 percent of the weight of the finished 
food.
    (2) Disodium phosphate, in a quantity not less than 0.5 percent and 
not more than 1.0 percent of the weight of the finished food.
    (3) Onions, celery, garlic, bay leaf, or any two or more of these, 
in a quantity which seasons the food.
    (4) Salt, in a quantity which seasons the food.
    (5) Gum gluten, in such quantity that the protein content of the 
finished food is not more than 13 percent by weight. The finished 
macaroni product contains not less than 87 percent of total solids as 
determined by the method prescribed in "Official Methods of Analysis of 
the Association of Official Analytical Chemists," 13th Ed. (1980), in 
section 14.133, under the heading "Vacuum Oven Method--Official Final 
Action," which is incorporated by reference. Copies may be obtained 
from the Association of Official Analytical Chemists International, 481 
North Frederick Ave., suite 500, Gaithersburg, MD 20877-2504, or may be 
examined at the Office of the Federal Register, 800 North Capitol 
Street, NW., suite 700, Washington, DC.
    (6) Concentrated glyceryl monostearate (containing not less than 90 
percent monoester), in a quantity not exceeding 2 percent by weight of 
the finished food.
    (b) Macaroni is the macaroni product the units of which are tube-
shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
    (c) Spaghetti is the macaroni product the units of which are tube-
shaped or cord-shaped (not tubular) and more than 0.06 inch but not more 
than 0.11 inch in diameter.
    (d) Vermicelli is the macaroni product the units of which are cord-
shaped (not tubular) and not more than 0.06 inch in diameter.
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Macaroni product"; or 
alternatively, the name is "Macaroni", "Spaghetti", or 
"Vermicelli", as the case may be, when the units of the food are of 
the shapes and sizes specified in paragraph (b), (c), or (d), 
respectively, of this section.
    (f)(1) When disodium phosphate is used the label shall bear the 
statement "Disodium phosphate added for quick cooking".
    (2) When any ingredient specified in paragraph (a)(3) of this 
section is used the label shall bear the statement "Seasoned with ----
--", the blank being filled in with the common name of the ingredient; 
or in the case of bay leaves the statement "Spiced", "Spice added", 
or "Spiced with bay leaves".
    (3) When the ingredient specified in paragraph (a)(6) of this 
section is used, the label shall bear the statement "Glyceryl 
monostearate added" or the statement "With added glyceryl 
monostearate".
    (4) Wherever the name of the food appears on the label so 
conspicuously as to be easily seen under customary conditions of 
purchase, the words and statements prescribed in this section,
 
[[Page 387]]
 
showing the optional ingredients used, shall immediately and 
conspicuously precede or follow, or in part precede and in part follow, 
such name, without intervening written, printed, or graphic matter.
    (g) 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 14409, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 
6, 1993; 63 FR 14035, Mar. 24, 1998]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.115]
 
[Page 387]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.115  Enriched macaroni products.
 
    (a) Description. Enriched macaroni 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 macaroni products by Sec. 139.110(a), (f), and (g), 
except that:
    (1) Each such food contains in each pound not less than 4.0 
milligrams (mg) and not more than 5.0 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);
    (2) 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.
    (3) 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);
    (4) 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;
    (5) Each such food may be supplied, wholly or in part, with the 
prescribed quantity of any substance referred to in paragraphs (a) (1), 
(2), and (3) 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) (1), (2), and (3) of this section.
 
 
Iron and calcium may be added only in forms which are harmless and 
assimilable. The substances referred to in paragraphs (a) (1) and (2) of 
this section may be added in a harmless carrier which does not impair 
the enriched macaroni 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 macaroni 
product.
    (b) Enriched macaroni is the enriched macaroni product the units of 
which conform to the specifications of shape and size prescribed for 
macaroni by Sec. 139.110(b).
    (c) Enriched spaghetti is the enriched macaroni product the units of 
which conform to the specifications of shape and size prescribed for 
spaghetti by Sec. 139.110(c).
    (d) Enriched vermicelli is the enriched macaroni product the units 
of which conform to the specifications of shape and size prescribed for 
vermicelli by Sec. 139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Enriched Macaroni product"; 
or alternatively, the name is "Enriched macaroni", "Enriched 
spaghetti", or "Enriched vermicelli", as the case may be, when the 
units of the food comply with the requirements of paragraphs (b), (c), 
or (d) respectively of this section.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993; 61 
FR 8797, Mar. 5, 1996]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.117]
 
[Page 387-389]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.117  Enriched macaroni products with fortified protein.
 
    (a)(1) Each of the foods for which a standard of identity is 
prescribed by this section is produced by drying formed units of dough 
made with one or more of the milled wheat ingredients designated in 
Secs. 139.110(a) and 139.138(a), and other ingredients to enable the 
finished food to meet the protein requirements set out in paragraph 
(a)(2)(i) of this section. Edible protein sources, including food grade 
flours or meals made from nonwheat cereals or
 
[[Page 388]]
 
from oilseeds, may be used. Vitamin and mineral enrichment nutrients are 
added to bring the food into conformity with the requirements of 
paragraph (b) of this section. Safe and suitable ingredients, as 
provided for in paragraph (c) of this section, may be added. The 
proportion of the milled wheat ingredient is larger than the proportion 
of any other ingredient used.
    (2) Each such finished food, when tested by the methods described in 
the cited sections of "Official Methods of Analysis of the Association 
of Official Analytical Chemists," 13th Ed. (1980), which is 
incorporated by reference (copies may be obtained from the Association 
of Official Analytical Chemists International, 481 North Frederick Ave., 
suite 500, Gaithersburg, MD 20877-2504, or may be examined at the Office 
of the Federal Register, 800 North Capitol Street, NW., suite 700, 
Washington, DC), meets the following specifications:
    (i) The protein content (N x 6.25) is not less than 20 percent by 
weight (on a 13 percent moisture basis) as determined by the method in 
section 14.142. The protein quality is not less than 95 percent that of 
casein as determined on the cooked food by the method in sections 43.212 
through 43.216 of the official methods.
    (ii) The total solids content is not less than 87 percent by weight 
as determined by the method in section 14.133 of the official methods.
    (b)(1) Each food covered by this section contains in each pound 5 
milligrams of thiamin, 2.2 milligrams of riboflavin, 34 milligrams of 
niacin or niacinamide, and 16.5 milligrams of iron.
    (2) Each pound of such food may also contain 625 milligrams of 
calcium.
    (3) Iron and calcium may be added only in forms which are harmless 
and assimilable. The enrichment nutrients may be added in a harmless 
carrier used only in a quantity necessary to effect a uniform 
distribution of the nutrients in the finished food. The requirements of 
paragraphs (b) (1) and (2) of this section shall be deemed to have been 
met if reasonable overages, within the limits of good manufacturing 
practice, are present to assure that the prescribed levels of the 
vitamins and mineral(s) are maintained throughout the expected shelf 
life of the food under customary conditions of distribution.
    (c) The safe and suitable ingredients referred to in paragraph (a) 
of this section are ingredients that serve a useful purpose, e.g., to 
fortify the protein or facilitate production of the food, but they do 
not include color additives, artificial flavorings, artificial 
sweeteners, chemical preservatives, or starches. Ingredients deemed 
suitable for use by this paragraph are added in amounts that are not in 
excess of those reasonably required to achieve their intended purposes. 
Ingredients are deemed to be safe if they are not food additives within 
the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic 
Act, or in case they are food additives, if they are used in conformity 
with regulations established pursuant to section 409 of the act.
    (d)(1) The name of any food covered by this section is "Enriched 
Wheat ------ Macaroni Product--with Fortified Protein", the blank being 
filled in with appropriate word(s) such as "Soy" to show the source of 
any flours or meals used that were made from nonwheat cereals or from 
oilseeds. In lieu of the words "Macaroni Product" the word 
"Macaroni", "Spaghetti", or "Vermicelli", as appropriate, may be 
used if the units conform in shape and size to the requirements of 
Sec. 139.110 (b), (c), or (d).
    (2) When any ingredient, not designated in the part of the name 
prescribed in paragraph (d)(1) of this section, is added in such 
proportion as to contribute 10 percent or more of the quantity of 
protein contained in the finished food, the name shall include the 
statement "Made with ------", the blank being filled in with the name 
of each such ingredient, e.g., "Made with nonfat milk".
    (3) When, in conformity with paragraph (d) (1) or (2) of this 
section, two or more ingredients are listed in the name, their 
designations shall be arranged in descending order of predominance by 
weight.
    (4) In the case of a food made to comply with another section of 
this part, but which also meets the compositional requirements of this 
section, it may alternatively bear the name set out in that other 
section.
 
[[Page 389]]
 
    (e) 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 14409, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2878, Jan. 
6, 1993; 63 FR 14035, Mar. 24, 1998]
 
    Effective Date Note: Section 139.117 was stayed in its entirety at 
43 FR 11695, Mar. 21, 1978.
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.120]
 
[Page 389]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.120  Milk macaroni products.
 
    (a) Milk macaroni 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 
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), and (g), except 
that:
    (1) Milk is used as the sole moistening ingredient in preparing the 
dough; or in lieu of milk one or more of the milk ingredients specified 
in paragraph (f) of this section is used, with or without water, in such 
quantity that the weight of milk solids therein is not less than 3.8 
percent of the weight of the finished milk macaroni product; and
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1) and (2) is used. When the optional ingredient gum gluten 
(Sec. 139.110(a)(5)) is added, the quantity is such that the protein 
derived therefrom, together with the protein derived from semolina, 
durum flour, farina, flour, or any combination of these used, does not 
exceed 13 percent of the weight of the finished food.
    (b) Milk macaroni is the milk macaroni product the units of which 
conform to the specifications of shape and size prescribed for macaroni 
by Sec. 139.110(b).
    (c) Milk spaghetti is the milk macaroni product the units of which 
conform to the specifications of shape and size prescribed for spaghetti 
by Sec. 139.110(c).
    (d) Milk vermicelli is the milk macaroni product the units of which 
conform to the specifications of shape and size prescribed for 
vermicelli by Sec. 139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Milk Macaroni Product"; or 
alternatively, the name is "Milk macaroni", "Milk spaghetti", or 
"Milk vermicelli", as the case may be, when the units of the food 
comply with the requirements of paragraph (b), (c), or (d), 
respectively, of this section.
    (f) The milk ingredients referred to in paragraph (a)(1) of this 
section are concentrated milk, evaporated milk, dried milk, and a 
mixture of butter with skim milk, concentrated skim milk, evaporated 
skim milk, nonfat dry milk (dried skim milk), or any two or more of 
these, in such proportion that the weight of nonfat milk solids in such 
mixture is not more than 2.275 times the weight of milk fat therein.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.121]
 
[Page 389-390]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.121  Nonfat milk macaroni products.
 
    (a) Each of the macaroni products made with nonfat milk for which a 
definition and standard of identity is prescribed by this section 
conforms to the definition and standard of identity, and is subject to 
the requirements for label statement of ingredients, prescribed for 
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), (f)(4), and (g), 
except that:
    (1)(i) In preparing the dough, nonfat dry milk or concentrated skim 
milk, or a mixture of these, is used in an amount such that the finished 
macaroni product made with nonfat milk contains by weight not less than 
12 percent and not more than 25 percent of milk solids-not-fat. 
Carrageenan or salts of carrageenan conforming to the requirements of 
Sec. 172.620 and Sec. 172.626 of this chapter may be used in a quantity 
not in excess of 0.833 percent by weight of the milk solids-not-fat 
used.
    (ii) When the ingredient carrageenan or the salts of carrageenan 
specified in paragraph (a)(1)(i) of this section is used, the label 
shall bear the statement, "Carrageenan added" or "Salts of 
carrageenan added" or the statement "With added carrageenan" or 
"With added salts of carrageenan", in the manner further prescribed by 
Sec. 139.110(f)(4).
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1), (2), and (5) are used.
 
[[Page 390]]
 
    (b) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Macaroni products made with 
nonfat milk" or, alternatively, the name is "Macaroni made with nonfat 
milk", "Spaghetti made with nonfat milk" or "Vermicelli made with 
nonfat milk", as the case may be when the units of the food conform to 
the specifications of shape and size prescribed by Sec. 139.110 (b), 
(c), or (d), respectively.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.122]
 
[Page 390]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.122  Enriched nonfat milk macaroni products.
 
    (a) Each of the enriched macaroni products made with nonfat milk for 
which a definition and standard of identity is prescribed by this 
section conforms to the definition and standard of identity, and is 
subject to the requirements for label statement of ingredients, 
prescribed for macaroni products by Sec. 139.110(a), (f)(2), (f)(3), 
(f)(4), and (g), except that:
    (1)(i) In preparing the dough, nonfat dry milk or concentrated skim 
milk, or a mixture of these, is used in an amount such that the finished 
enriched macaroni product made with nonfat milk contains by weight not 
less than 12 percent and not more than 25 percent of milk solids-not-
fat. Carrageenan or the salts of carrageenan conforming to the 
requirements of Sec. 172.620 and Sec. 172.626 of this chapter may be 
used in a quantity not in excess of 0.833 percent by weight of the milk 
solids-not-fat used.
    (ii) When the ingredient carrageenan or the salts of carrageenan 
specified in paragraph (a)(1)(i) of this section is used, the label 
shall bear the statement, "Carrageenan added" or "Salts of 
carrageenan added" or the statement "With added carrageenan" or 
"With added salts of carrageenan", in the manner further prescribed by 
Sec. 139.110(f)(4).
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1), (2), and (5) are used.
    (3) Each such food contains in each pound not less than 4.0 
milligrams (mg) and not more than 5.0 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). These substances may be added through direct 
addition or wholly or in part through the use of dried yeast, dried 
torula yeast, partly defatted wheat germ (as provided for in paragraph 
(a)(4) of this section), enriched farina, or enriched flour. They may be 
added in a harmless carrier, such carrier being used only in the 
quantity reasonably necessary to effect an intimate and uniform 
distribution of such substances in the finished food. Iron may be added 
only in a form that is harmless and assimilable.
    (4) Each such food may also contain as an optional ingredient partly 
defatted wheat germ, but the amount thereof does not exceed 5 percent by 
weight of the finished food.
    (b) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Enriched macaroni product 
made with nonfat milk" or, alternatively, the name is "Enriched 
macaroni made with nonfat milk", "Enriched spaghetti made with nonfat 
milk", or "Enriched vermicelli made with nonfat milk," as the case 
may be when the units of the food conform to the specifications of shape 
and size prescribed by Sec. 139.110 (b), (c), or (d), respectively.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.125]
 
[Page 390-391]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.125  Vegetable macaroni products.
 
    (a) Vegetable macaroni 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 
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), and (g), except 
that:
    (1) Tomato (of any red variety), artichoke, beet, carrot, parsley, 
or spinach is added in such quantity that the solids thereof are not 
less than 3 percent by weight of the finished vegetable macaroni product 
(the vegetable used may be fresh, canned, dried, or in the form of puree 
or paste); and
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1) and (2) is
 
[[Page 391]]
 
used. When the optional ingredient gum gluten (Sec. 139.110(a)(5)) is 
added, the quantity is such that the protein derived therefrom, together 
with the protein derived from the semolina, durum flour, farina, flour 
or any combination of these used, does not exceed 13 percent of the 
weight of the finished food.
    (b) Vegetable macaroni is the vegetable macaroni product the units 
of which conform to the specifications of shape and size prescribed for 
macaroni by Sec. 139.110(b).
    (c) Vegetable spaghetti is the vegetable macaroni product the units 
of which conform to the specifications of shape and size prescribed for 
spaghetti by Sec. 139.110(c).
    (d) Vegetable vermicelli is the vegetable macaroni product, the 
units of which conform to the specifications of shape and size 
prescribed for vermicelli by Sec. 139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is "------ macaroni product", 
the blank being filled in with the name whereby the vegetable used is 
designated in paragraph (a) of this section; or alternatively, the name 
is "------ macaroni", "------ spaghetti", or "------ vermicelli", 
as the case may be, when the units of the food comply with the 
requirements of paragraph (b), (c), or (d) of this section, 
respectively, the blank in each instance being filled in with the name 
whereby the vegetable used is designated in paragraph (a) of this 
section.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.135]
 
[Page 391]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.135  Enriched vegetable macaroni products.
 
    (a) Each of the macaroni products for which a definition and 
standard of identity is prescribed by this section conforms to the 
definition and standard of identity and is subject to the requirements 
for label statement of ingredients prescribed for macaroni products by 
Sec. 139.110(a), (f), and (g), and in addition is enriched to meet the 
requirements prescribed for enriched macaroni products by Sec. 139.115 
and contains a vegetable ingredient in compliance with the requirements 
prescribed for vegetable macaroni products by Sec. 139.125.
    (b) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Enriched ------ macaroni 
product", or, alternatively, the name is "Enriched ------ macaroni", 
"Enriched ------ spaghetti", or "Enriched ------ vermicelli", when 
the units comply with the shape and size requirements prescribed for 
macaroni, spaghetti, or vermicelli in Sec. 139.110 (b), (c), or (d). The 
blank in each instance is filled in with the name of the vegetable used, 
as specified in Sec. 139.125(a). For example, the name of an enriched 
macaroni product containing the prescribed amount of spinach and made in 
units not conforming in shape and size to the requirements for macaroni, 
spaghetti, or vermicelli is "Enriched spinach macaroni product".
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.138]
 
[Page 391-392]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.138  Whole wheat macaroni products.
 
    (a) Whole wheat macaroni 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 
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), and (g), except 
that:
    (1) Whole wheat flour or whole durum wheat flour or both are used as 
the sole wheat ingredient; and
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1), (2), and (5) is used.
    (b) Whole wheat macaroni is the whole wheat macaroni product the 
units of which conform to the specifications of shape and size 
prescribed for macaroni by Sec. 139.110(b).
    (c) Whole wheat spaghetti is the whole wheat macaroni product the 
units of which conform to the specifications of shape and size 
prescribed for spaghetti by Sec. 139.110(c).
    (d) Whole wheat vermicelli is the whole wheat macaroni product the 
units of which conform to the specifications of shape and size 
prescribed for vermicelli by Sec. 139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is
 
[[Page 392]]
 
prescribed by this section is "Whole wheat macaroni product"; or 
alternatively, the name is "Whole wheat macaroni", "Whole wheat 
spaghetti", or "Whole wheat vermicelli", as the case may be, when the 
units of the food comply with the requirements of paragraph (b), (c), or 
(d), respectively, of this section.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.140]
 
[Page 392]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.140  Wheat and soy macaroni products.
 
    (a) Wheat and soy macaroni 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 
macaroni products by Sec. 139.110(a), (f)(2), (f)(3), and (g), except 
that:
    (1) Soy flour is added in a quantity not less than 12.5 percent of 
the combined weight of the wheat and soy ingredients used (the soy flour 
used is made from heat-processed, dehulled soybeans, with or without the 
removal of fat therefrom); and
    (2) None of the optional ingredients permitted by Sec. 139.110(a) 
(1) and (2) is used. When the optional ingredient gum gluten 
(Sec. 139.110(a)(5)) is added, the quantity is such that the protein 
derived therefrom, together with the protein derived from semolina, 
durum flour, farina, flour or any combination of these used, does not 
exceed 13 percent of the weight of the finished food.
    (b) Wheat and soy macaroni is the wheat and soy macaroni product the 
units of which conform to the specifications of shape and size 
prescribed for macaroni by Sec. 139.110(b).
    (c) Wheat and soy spaghetti is the wheat and soy macaroni product 
the units of which conform to the specifications of shape and size 
prescribed for spaghetti by Sec. 139.110(c).
    (d) Wheat and soy vermicelli is the wheat and soy macaroni product 
the units of which conform to the specifications of shape and size 
prescribed for vermicelli by Sec. 139.110(d).
    (e) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Wheat and soy macaroni 
product", "Wheat and soybean macaroni product", "------ and soy 
macaroni product", or "------ and soybean macaroni product", the 
blank in each instance being filled in with the name whereby the wheat 
ingredient used is designated in Sec. 139.110(a); or alternatively, the 
name is "Wheat and soy macaroni", "Wheat and soybean macaroni", "--
---- and soy macaroni", or "------ and soybean macaroni" when the 
units of the food comply with the requirements of paragraph (b) of this 
section; or "Wheat and soy spaghetti", "Wheat and soybean 
spaghetti", "------ and soy spaghetti", or "------ and soybean 
spaghetti" when such units comply with the requirements of paragraph 
(c) of this section; or "Wheat and soy vermicelli", "Wheat and 
soybean vermicelli", "------ and soy vermicelli", or "------ and 
soybean vermicelli" when such units comply with the requirements of 
paragraph (d) of this section, the blank in each instance being filled 
in with the name whereby the wheat ingredient used is designated in 
Sec. 139.110(a).
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.150]
 
[Page 392-393]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.150  Noodle products.
 
    (a) Noodle 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 liquid eggs, 
frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, or any 
combination of two or more of these, with or without water and with or 
without one or more of the optional ingredients specified in paragraphs 
(a) (1) to (4) of this section inclusive:
    (1) Onions, celery, garlic, bay leaf, or any two or more of these, 
in a quantity which seasons the food.
    (2) Salt, in a quantity which seasons the food.
    (3) Gum gluten, in such quantity that the protein derived therefrom, 
together with the protein derived from semolina, durum flour, farina, 
flour or any combination of these used, does not exceed 13 percent of 
the weight of the finished food.
 
[[Page 393]]
 
    (4) Concentrated glyceryl monostearate (containing not less than 90 
percent monoester) in a quantity not exceeding 3 percent by weight of 
the finished food.
    The finished noodle product contains not less than 87 percent of 
total solids as determined by the method prescribed in "Official 
Methods of Analysis of the Association of Official Analytical 
Chemists," 13th Ed. (1980), in section 14.133, under the heading 
"Vacuum Oven Method--Official Final Action," which is incorporated by 
reference. Copies may be obtained from the Association of Official 
Analytical Chemists International, 481 North Frederick Ave., suite 500, 
Gaithersburg, MD 20877-2504, or may be examined at the Office of the 
Federal Register, 800 North Capitol Street, NW., suite 700, Washington, 
DC. The total solids of noodle products contains not less than 5.5 
percent by weight of the solids of egg, or egg yolk.
    (b) Noodles, egg noodles, is the noodle product the units of which 
are ribbon-shaped.
    (c) Egg macaroni is the noodle product the units of which are tube-
shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
    (d) Egg spaghetti is the noodle product the units of which are tube-
shaped or cord-shaped (not tubular) and more than 0.06 inch but not more 
than 0.11 inch in diameter.
    (e) Egg vermicelli is the noodle product the units of which are 
cord-shaped (not tubular) and not more than 0.06 inch in diameter.
    (f) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Noodle product" or "Egg 
noodle product"; or alternatively, the name is "Noodles" or "Egg 
noodles", "Egg macaroni", "Egg spaghetti", or "Egg vermicelli", 
as the case may be, when the units of the food are of the shapes and 
sizes specified in paragraph (b), (c), (d), or (e), respectively, of 
this section.
    (g)(1) When any ingredient specified in paragraph (a)(1) of this 
section is used, the label of the noodle product shall bear the 
statement "Seasoned with ------", the blank being filled in with the 
common name of the ingredient; or in the case of bay leaves, the 
statement "Spiced", "Spice added", or "Spiced with bay leaves".
    (2) When the ingredient specified in paragraph (a)(4) of this 
section is used, the label shall bear the statement "Glyceryl 
monostearate added" or the statement "With added glyceryl 
monostearate".
    (h) Wherever the name of the food appears on such label so 
conspicuously as to be easily seen under customary conditions of 
purchase, the words and statements prescribed in this section, showing 
the ingredients used shall immediately and conspicuously precede or 
follow, or in part precede and in part follow, such name without 
intervening written, printed, or other graphic matter.
    (i) 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 14409, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 
49 FR 10099, Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR 2879, Jan. 
6, 1993; 63 FR 14035, Mar. 24, 1998]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.155]
 
[Page 393-394]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 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 Sec. 139.150 (a), (g), and (i), except that:
    (1) 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);
    (2) 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;
    (3) 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);
 
[[Page 394]]
 
    (4) 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;
    (5) Each such food may be supplied, wholly or in part, with the 
prescribed quantity of any substance referred to in paragraphs (a) (1), 
(2), and (3) 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) (1), (2), and (3) of this section.
 
Iron and calcium may be added only in forms which are harmless and 
assimilable. The substances referred to in paragraphs (a) (1) and (2) 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 Sec. 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 Sec. 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 Sec. 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 Sec. 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"; or alternatively, the name is 
"Enriched noodles", or "Enriched egg noodles", "Enriched egg 
macaroni", "Enriched egg spaghetti", 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]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.160]
 
[Page 394-395]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.160  Vegetable noodle products.
 
    (a) Vegetable 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 Sec. 139.150(a), (g), and (i), except that tomato (of 
any red variety), artichoke, beet, carrot, parsley, or spinach is added 
in such quantity that the solids thereof are not less than 3 percent by 
weight of the finished vegetable noodle product (the vegetable used may 
be fresh, canned, dried, or in the form of puree or paste).
    (b) Vegetable noodles, vegetable egg noodles, is the vegetable 
noodle product the units of which are ribbon-shaped.
    (c) Vegetable egg macaroni is the vegetable noodle product the units 
of which conform to the specifications of shape and size prescribed for 
egg macaroni by Sec. 139.150(c).
    (d) Vegetable egg spaghetti is the vegetable noodle product the 
units of which conform to the specifications of shape and size 
prescribed for egg spaghetti by Sec. 139.150(d).
    (e) Vegetable egg vermicelli is the vegetable noodle product the 
units of which conform to the specifications of shape and size 
prescribed for egg vermicelli by Sec. 139.150(e).
    (f) The name of each food for which a definition and standard of 
identity is prescribed by this section is "------ noodle product" or 
"------ egg noodle product", the blank being filled in with the name 
whereby the vegetable used is designated in paragraph (a) of this 
section; or alternatively, the name is "------ noodles" or "------ 
egg noodles", "------ egg macaroni", "------ egg spaghetti", or 
"------ egg vermicelli", as the case may be, when the units of the 
food comply with the requirements of paragraph (b), (c), (d), or (e) of 
this section, respectively, the blank in each instance being filled in 
with the name whereby the vegetable
 
[[Page 395]]
 
is designated in paragraph (a) of this section.
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.165]
 
[Page 395]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.165  Enriched vegetable noodle products.
 
    (a) Each of the noodle products for which a definition and standard 
of identity is prescribed by this section conforms to the definition and 
standard of identity and is subject to the requirements for label 
declaration of ingredients prescribed for noodle products by 
Sec. 139.150 (a), (g), (h), and (i), and in addition is enriched to meet 
the requirements prescribed for enriched noodle products by Sec. 139.155 
and, except as hereinafter provided, contains a vegetable ingredient in 
compliance with the requirements prescribed for vegetable noodle 
products by Sec. 139.160. Because they are apt to impart an egg-yolk 
color, carrots are not used in enriched vegetable noodle products.
    (b) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Enriched ------ noodle 
product", "Enriched ------ egg noodle product", or, alternatively, 
the name is "Enriched ------ noodles", or "Enriched ------ egg 
noodles", "Enriched ------ egg macaroni", "Enriched ------ egg 
spaghetti", or "Enriched ------ egg vermicelli", when the units 
comply with the size and shape requirements for noodles, macaroni, 
spaghetti, or vermicelli in Sec. 139.150 (b), (c), (d), or (e). The 
blank in each instance is filled in with the name of the vegetable used, 
as specified in Sec. 139.160(a).
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.180]
 
[Page 395-396]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 139--MACARONI AND NOODLE PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Macaroni and Noodle 
                                Products
 
Sec. 139.180  Wheat and soy noodle products.
 
    (a) Wheat and soy 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 Sec. 139.150(a), (g), and (i), except that soy flour 
is added in a quantity not less than 12.5 percent of the combined weight 
of the wheat and soy ingredients used (the soy flour used is made from 
heat-processed, dehulled soybeans, with or without the removal of fat 
therefrom).
    (b) Wheat and soy noodles, wheat and soy egg noodles, is the wheat 
and soy noodle product the units of which are ribbon-shaped.
    (c) Wheat and soy egg macaroni is the wheat and soy noodle product 
the units of which conform to the specifications of shape and size 
prescribed for egg macaroni by Sec. 139.150(c).
    (d) Wheat and soy egg spaghetti is the wheat and soy noodle product 
the units of which conform to the specifications of shape and size 
prescribed for egg spaghetti by Sec. 139.150(d).
    (e) Wheat and soy egg vermicelli is the wheat and soy noodle product 
the units of which conform to the specifications of shape and size 
prescribed for egg vermicelli by Sec. 139.150(e).
    (f) The name of each food for which a definition and standard of 
identity is prescribed by this section is "Wheat and soy noodle 
product", "Wheat and soy egg noodle product", "Wheat and soybean 
noodle product", "Wheat and soybean egg noodle product", "------ and 
soy noodle product", "------ and soy egg noodle product", "------ 
and soybean noodle product", or "------ and soybean egg noodle 
product", the blank in each instance being filled in with the name 
whereby the wheat ingredient used is designated in Sec. 139.150(a); or 
alternatively, the name is "Wheat and soy noodles", "Wheat and soy 
egg noodles", "Wheat and soybean noodles", "Wheat and soybean egg 
noodles", "------ and soy noodles", "------ and soy egg noodles", 
"------ and soybean noodles", or "------ and soybean egg noodles" 
when the units of the food comply with the requirements of paragraph (b) 
of this section; or "Wheat and soy egg macaroni", "Wheat and soybean 
egg macaroni", "------ and soy egg macaroni", or "------ and soybean 
egg macaroni" when such units comply with the requirements of paragraph 
(c) of this section; or "Wheat and soy egg spaghetti", "Wheat and 
soybean egg spaghetti", "------ and soy egg spaghetti", or "------ 
and soybean egg spaghetti" when such units comply with the requirements 
of paragraph (d) of this section; or "Wheat and soy egg vermicelli", 
"Wheat and soybean egg
 
[[Page 396]]
 
vermicelli", "------ and soy egg vermicelli", or "------ and soybean 
egg vermicelli", when such units comply with the requirements of 
paragraph (e) of this section, the blank in each instance being filled 
in with the name whereby the wheat ingredient used is designated in 
Sec. 139.150(a).
 
[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]
 
 
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