[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR169.3]

[Page 548-549]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 169_FOOD DRESSINGS AND FLAVORINGS--Table of Contents
 
                      Subpart A_General Provisions
 
Sec.  169.3  Definitions.




                      Subpart A_General Provisions

Sec.
169.3 Definitions.

  Subpart B_Requirements for Specific Standardized Food Dressings and 
                               Flavorings

169.115 French dressing.
169.140 Mayonnaise.
169.150 Salad dressing.
169.175 Vanilla extract.
169.176 Concentrated vanilla extract.
169.177 Vanilla flavoring.
169.178 Concentrated vanilla flavoring.
169.179 Vanilla powder.
169.180 Vanilla-vanillin extract.
169.181 Vanilla-vanillin flavoring.
169.182 Vanilla-vanillin powder.

    Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.

    Source: 42 FR 14481, Mar. 15, 1977, unless otherwise noted.



    For the purposes of this part:
    (a) The term vanilla beans means the properly cured and dried fruit 
pods of Vanilla planifolia Andrews and of Vanilla tahitensis Moore.
    (b) The term unit weight of vanilla beans means, in the case of 
vanilla

[[Page 549]]

beans containing not more than 25 percent moisture, 13.35 ounces of such 
beans; and, in the case of vanilla beans containing more than 25 percent 
moisture, it means the weight of such beans equivalent in content of 
moisture-free vanilla-bean solids to 13.35 ounces of vanilla beans 
containing 25 percent moisture. (For example, one unit weight of vanilla 
beans containing 33.25 percent moisture amounts to 15 ounces.) The 
moisture content of vanilla beans is determined by the method prescribed 
in ``Official Methods of Analysis of the Association of Official 
Analytical Chemists,'' 13th Ed. (1980), sections 7.004 and 7.005, which 
is incorporated by reference, except that the toluene used is blended 
with 20 percent by volume of benzene and the total distillation time is 
4 hours. Copies of the material incorporated by reference may be 
obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 
500, Gaithersburg, MD 20877, or may be examined at the National Archives 
and Records Administration (NARA). For information on the availability 
of this material at NARA, call 202-741-6030, or go to: http://
www.archives.gov/federal--register/code--of--federal--regulations/ibr--
locations.html. To prepare samples for analysis, the pods are chopped 
into pieces approximately \1/4\-inch in longest dimension, using care to 
avoid moisture change.
    (c) The term unit of vanilla constituent means the total sapid and 
odorous principles extractable from one unit weight of vanilla beans, as 
defined in paragraph (b) of this section, by an aqueous alcohol solution 
in which the content of ethyl alcohol by volume amounts to not less than 
35 percent.

[42 FR 14481, Mar. 15, 1977, as amended at 47 FR 11834, Mar. 19, 1982; 
49 FR 10103, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 63 FR 14035, 
Mar. 24, 1998]