[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2002]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.180]

[Page 490-491]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 160--EGGS AND EGG PRODUCTS--Table of Contents
 
 Subpart B--Requirements for Specific Standardized Eggs and Egg Products
 
Sec. 160.180  Egg yolks.

    (a) Egg yolks, liquid egg yolks, yolks, liquid yolks are yolks of 
eggs of the domestic hen so separated from the whites thereof as to 
contain not less than 43 percent total egg solids, as determined by the 
method prescribed in ``Official Methods of Analysis of the

[[Page 491]]

Association of Official Analytical Chemists,'' 13th Ed. (1980), sections 
17.006 and 17.007 under ``Total Solids, Vacuum Method (3)--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. They may be 
mixed, or mixed and strained, and they are 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. For 
the purposes of this paragraph, safe and suitable substances are those 
that perform a useful function in the pasteurization or other treatment 
to render the egg yolks 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) 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 47 FR 11832, Mar. 19, 1982; 
49 FR 10102, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2883, Jan. 
6, 1993; 63 FR 14035, Mar. 24, 1998]