[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: 21CFR160.180]

[Page 497]
 
                        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 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]