[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2004]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR139.165]

[Page 400]
 
                        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]