§139.180 小麦和大豆面条产品(Wheat and soy noodle products)

      更多关于通心粉和面条产品的法规，请详见美国FDA 21 CFR 第139部分关于通心粉和面条产品的法规汇总。

　　§ 139.180   Wheat and soy noodle products.

　　（a） Wheat and soy noodle 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 noodle products by §139.150（a）, （g）, and （i）, except that 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）.

　　（b） Wheat and soy noodles, wheat and soy egg noodles, is the wheat and soy noodle product the units of which are ribbon-shaped.

　　（c） Wheat and soy egg macaroni is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg macaroni by §139.150（c）.

　　（d） Wheat and soy egg spaghetti is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg spaghetti by §139.150（d）.

　　（e） Wheat and soy egg vermicelli is the wheat and soy noodle product the units of which conform to the specifications of shape and size prescribed for egg vermicelli by §139.150（e）.

　　（f） The name of each food for which a definition and standard of identity is prescribed by this section is “Wheat and soy noodle product”， “Wheat and soy egg noodle product”， “Wheat and soybean noodle product”， “Wheat and soybean egg noodle product”， “___ and soy noodle product”， “___ and soy egg noodle product”， “___ and soybean noodle product”， or “___ and soybean egg noodle product”， the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in §139.150（a）; or alternatively, the name is “Wheat and soy noodles”， “Wheat and soy egg noodles”， “Wheat and soybean noodles”， “Wheat and soybean egg noodles”， “___ and soy noodles”， “___ and soy egg noodles”， “___ and soybean noodles”， or “___ and soybean egg noodles” when the units of the food comply with the requirements of paragraph （b） of this section; or “Wheat and soy egg macaroni”， “Wheat and soybean egg macaroni”， “___ and soy egg macaroni”， or “___ and soybean egg macaroni” when such units comply with the requirements of paragraph （c） of this section; or “Wheat and soy egg spaghetti”， “Wheat and soybean egg spaghetti”， “___ and soy egg spaghetti”， or “___ and soybean egg spaghetti” when such units comply with the requirements of paragraph （d） of this section; or “Wheat and soy egg vermicelli”， “Wheat and soybean egg vermicelli”， “___ and soy egg vermicelli”， or “___ and soybean egg vermicelli”， when such units comply with the requirements of paragraph （e） of this section, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in §139.150（a）.

　　[42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2879, Jan. 6, 1993]