The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1978 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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1.–5. rezultāts no 100.
76. lappuse
added poisonous or deleterious sub- stance , which may be a food additive , may be established by regulation in Subpart B of this part under the pro- visions of section 406 of the act . A tol- erance may prohibit any detectable amount ...
added poisonous or deleterious sub- stance , which may be a food additive , may be established by regulation in Subpart B of this part under the pro- visions of section 406 of the act . A tol- erance may prohibit any detectable amount ...
140. lappuse
... added thereto . Harmless artificial blue or green coloring in a quantity which neutralizes any natural yellow color- ing in the curd may be added . Suffi- cient rennet , or other safe and suitable milk - clotting enzyme that produces ...
... added thereto . Harmless artificial blue or green coloring in a quantity which neutralizes any natural yellow color- ing in the curd may be added . Suffi- cient rennet , or other safe and suitable milk - clotting enzyme that produces ...
151. lappuse
... added to it a clear aqueous solution prepared by condensing or precipitating wood smoke in water as provided in para- graph ( d ) ( 1 ) of this section , the name of the food is immediately followed by the words " with added smoke ...
... added to it a clear aqueous solution prepared by condensing or precipitating wood smoke in water as provided in para- graph ( d ) ( 1 ) of this section , the name of the food is immediately followed by the words " with added smoke ...
163. lappuse
... added to retard surface mold growth " or added as a preserva- tive " , the blank being filled in with the common name or names of the mold - inhibiting ingredient or ingredi- ents used . ( 3 ) Whenever the name of the food appears on ...
... added to retard surface mold growth " or added as a preserva- tive " , the blank being filled in with the common name or names of the mold - inhibiting ingredient or ingredi- ents used . ( 3 ) Whenever the name of the food appears on ...
169. lappuse
... added thereto . Harmless artificial coloring may be added . Suffi- cient rennet , rennet paste , extract of rennet paste , or other safe and suit- able milk - clotting enzyme that pro- duces equivalent curd formation , singly or in any ...
... added thereto . Harmless artificial coloring may be added . Suffi- cient rennet , rennet paste , extract of rennet paste , or other safe and suit- able milk - clotting enzyme that pro- duces equivalent curd formation , singly or in any ...
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acetate acrylate added agent alcohol and/or aqueous blank being filled butyl calcium carrageenan chapter cheese chloride coating colby cheese color complying concentrated contact food copolymers cream curd declared definition and standard determined Diethylene glycol distilled esters ethylene exceed extractives fatty acids finished food flask flavor food additive food-contact fruit juice glycol grams graph heptane ingredients specified intended isooctane juice(s label shall bear manufacturing method prescribed methyl milligrams milliliters mixture optional ingredients oxide packaging packing medium paper and paperboard paperboard pasteurized percent by weight Polyethylene Polyethylene glycol polymer polysorbate 60 potassium prescribed in paragraph process cheese quantity residue resins safe and suitable salt sample scribed sieve sirup skim milk sodium solids solvent sorbic acid specified in paragraph spice standard of identity Subpart substances sulfate sweetened temperature tion tive ture units vegetable vinyl vitamin
Populāri fragmenti
406. lappuse - ... permit tests of analytical methods to determine quantities of the food additive present in foods for which it is intended to be used or adequate for any study or investigation reasonably required with respect to the safety of the food additive or the physical or technical effect it produces. The date used for computing the 90-day limit for the purposes of section 409(c)(2) of the act shall be moved forward 1 day for each day after the mailing date of the request taken by the petitioner to submit...
25. lappuse - No exemption depending on insufficiency of label space, as prescribed in regulations promulgated under section 502 (b) or (e) of the act, shall apply if such insufficiency is caused by: (1) The use of label space for any word, statement, design, or device which is not required by or under authority of the act to appear on the label; (2) The use of label space to give greater...
354. lappuse - Standard Specifications for Sieves". published March 1, 1940, in LC 584 of the US Department of Commerce, National Bureau of Standards. Without shifting the material on the sieve, so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and the drained shrimp.
280. lappuse - ... of this chapter in the manner and form therein specified; but in lieu of such general statement of substandard quality, the label may bear the alternative statement "Below Standard in Quality ," the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (a) of this section which such canned pears fail to meet, as follows: (1) "Not Tender"; (2) "Small Halves" or "Small Quarters," as the case may be; (3) "Mixed Sizes"; (4) "Not Well Peeled";...
40. lappuse - net weight" shall be used when stating the net quantity of contents in terms of weight. Use of the terms "net" or "net contents" in terms of fluid measure or numerical count is optional. It is sufficient to distinguish avoirdupois ounce from fluid ounce through association of terms; for example, "Net wt. 6 oz
218. lappuse - Unless such addition conceals damage or inferiority or makes the flour appear to be better or of greater value than it is, one or any combination of two or more of the following optional bleaching ingredients may be added in a quantity not more than sufficient for bleaching or, in case such ingredient has an artificial aging effect, in a quantity not more than sufficient for bleaching and such artificial aging effect: (1) Oxides of nitrogen. (2) Chlorine. (3) Nitrosyl chloride. (4) Chlorine dioxide....
14. lappuse - Butteroil and anhydrous butterfat may be declared as "butterfat". (10) Dried whole eggs, frozen whole eggs, and liquid whole eggs may be declared as "eggs". (11) Dried egg whites, frozen egg whites, and liquid egg whites may be declared as "egg whites". (12) Dried egg yolks, frozen egg yolks, and liquid egg yolks may be declared as "egg yolks".
123. lappuse - general method for water capacity of containers" means the following method: (1) In the case of a container with lid attached by double seam, cut out the lid without removing or altering the height of the double seam. (2) Wash, dry, and weigh the empty container.
124. lappuse - The basis upon which the food so varying is believed to be wholesome and nondeleterlous. (6) The amount of any new ingredient to be added; the amount of any ingredient, required by the standard, to be eliminated; any change of concentration not contemplated by the standard; or any change in name that would more appropriately describe the new product under test. If such new ingredient is not a commonly known food ingredient, a description of its properties and basis for concluding that it is not a...
211. lappuse - In the case of citrus fruits, the whole fruit, including the peel but excluding the seeds, may be used, and in the case of citrus juice or concentrated citrus juices, cold-pressed citrus oil may be added thereto in an amount not exceeding that which would have been obtained if the whole fruit had been used. The quantity of fruit ingredients used is such that, in relation to the weight of the finished sherbet, the weight of fruit or fruit juice, as the case may be (including water necessary to reconstitute...