[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]