§ 137.155 21 CFR Ch. I (4–1–11 Edition)

the residue on the No. 70 sieve and con- be made on the label for calcium as a vert to percentage. nutrient; (c) The requirement of paragraphs (a) [42 FR 14402, Mar. 15, 1977, as amended at 47 and (b) of this section will be deemed FR 11827, Mar. 19, 1982; 47 FR 24693, June 8, 1982; 47 FR 43363, Oct. 1, 1982; 49 FR 10097, to have been met if reasonable over- Mar. 19, 1984; 54 FR 24894, June 12, 1989; 58 FR ages of the vitamins and minerals, 2877, Jan. 6, 1993] within the limits of good manufac- turing practice, are present to insure § 137.155 Bromated flour. that the required levels of the vitamins Bromated flour conforms to the defi- and minerals are maintained through- nition and standard of identity, and is out the expected shelf life of the food subject to the requirements for label under customary conditions of dis- statement of ingredients, prescribed tribution and storage. The quantitative for flour by § 137.105, except that potas- content of the following vitamins shall sium bromate is added in a quantity be calculated in terms of the following not exceeding 50 parts to each million chemically identifiable reference parts of the finished bromated flour, forms: and is added only to flours whose bak- Reference form ing qualities are improved by such ad- Vitamin Molec- dition. Name Empirical formula ular weight [57 FR 2877, Jan. 6, 1993]

Thiamine ... Thiamine chlo- C12H17ClN4OS·HCl 337 .28 § 137.160 Enriched bromated flour. ride hydro- chloride. Enriched bromated flour conforms to Riboflavin .. Riboflavin ...... C17H20N4O6 376.37 the definition and standard of identity, Niacin ...... Niacin ...... C6H5NO2 123.11 and is subject to the requirements for label statement of ingredients, pre- (d) It may contain not more than 5 scribed for enriched flour by § 137.165, percent by weight of wheat germ or except that potassium bromate is partly defatted wheat germ; added in a quantity not exceeding 50 (e) In determining whether the ash parts to each million parts of the fin- content complies with the require- ished enriched bromated flour, and is ments of this section, ash resulting added only to enriched flours whose from any added iron or salts of iron or baking qualities are improved by such calcium or wheat germ is excluded in addition. calculating ash content. (f) All ingredients from which the [58 FR 2877, Jan. 6, 1993] food is fabricated shall be safe and suit- able. The vitamins and minerals added § 137.165 Enriched flour. to the food for enrichment purposes Enriched flour conforms to the defi- may be supplied by any safe and suit- nition and standard of identity, and is able substance. Niacin equivalents as subject to the requirements for label derived from tryptophan content shall statement of ingredients, prescribed not be used in determining total niacin for flour by § 137.105, except that: content. (a) It contains in each pound 2.9 mil- [42 FR 14402, Mar. 15, 1977, as amended at 43 ligrams of thiamin, 1.8 milligrams of FR 38578, Aug. 29, 1978; 46 FR 43414, Aug. 28, riboflavin, 24 milligrams of niacin, 0.7 1981; 58 FR 2877, Jan. 6, 1993; 61 FR 8796, Mar. milligrams of folic acid, and 20 milli- 5, 1996] grams of iron. (b) It may contain added calcium in § 137.170 Instantized flours. such quantity that the total calcium (a) Instantized flours, instant blend- content is 960 milligrams per pound. ing flours, and quick-mixing flours, are Enriched flour may be acidified with the foods each of which conforms to monocalcium phosphate within the the definition and standard of identity limits prescribed by § 137.175 for and is subject to the requirement for phosphated flour, but, if insufficient label statement of ingredients pre- additional calcium is present to meet scribed for the corresponding kind of the 960 milligram level, no claim may flour by §§ 137.105, 137.155, 137.160,

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