[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160]
 
[Page 488]
 
                        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 A [Reserved]
 
 Subpart B--Requirements for Specific Standardized Eggs and Egg Products
 
Sec.
160.100  Eggs.
160.105  Dried eggs.
160.110  Frozen eggs.
160.115  Liquid eggs.
160.140  Egg whites.
160.145  Dried egg whites.
160.150  Frozen egg whites.
160.180  Egg yolks.
160.185  Dried egg yolks.
160.190  Frozen egg yolks.
 
    Authority: 21 U.S.C. 321, 341, 343, 348, 371, 379e.
 
    Source: 42 FR 14462, Mar. 15, 1977, unless otherwise noted.
 
Subpart A [Reserved]
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.100]
 
[Page 488]
 
                        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. 160.100  Eggs.
 
 
    No regulation shall be promulgated fixing and establishing a 
reasonable definition and standard of identity for the food commonly 
known as eggs.
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.105]
 
[Page 488-489]
 
                        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. 160.105  Dried eggs.
 
    (a) Dried eggs, dried whole eggs are prepared by drying liquid eggs 
that conform to Sec. 160.115, with such precautions that the finished 
food is free of viable Salmonella microorganisms. They may be powdered. 
Before drying, the glucose content of the liquid eggs may be reduced by 
one of the optional procedures set forth in paragraph (b) of this 
section. Either silicon dioxide complying with the provisions of 
Sec. 172.480 of this chapter or sodium silicoaluminate may be added as 
an optional anticaking ingredient, but the amount of silicon dioxide 
used is not more than 1 percent and the amount of sodium silicoaluminate 
used is less than 2 percent by weight of the finished food. The finished 
food shall contain not less than 95 percent by weight total egg solids.
    (b) The optional glucose-removing procedures are:
    (1) Enzyme procedure. A glucose-oxidase-catalase preparation and 
hydrogen peroxide solution are added to the liquid eggs. The quantity 
used and the time of reaction are sufficient to substantially reduce the 
glucose content of the liquid eggs. The glucose-oxidase-catalase 
preparation used is one that is generally recognized as safe within the 
meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. 
The hydrogen peroxide solution used shall comply with the specifications 
of the United States Pharmacopeia, except that it may exceed the 
concentration specified therein and it does not contain a preservative.
 
[[Page 489]]
 
    (2) Yeast procedure. The pH of the liquid eggs is adjusted to the 
range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically 
pure hydrochloric acid, and controlled fermentation is maintained by 
adding food-grade baker's yeast (Saccharomyces cerevisiae). The quantity 
of yeast used and the time of reaction are sufficient to substantially 
reduce the glucose content of the liquid eggs.
    (c) The name of the food for which a definition and standard of 
identity is prescribed by this section is "Dried eggs" or "Dried 
whole eggs" and if the glucose content was reduced, as provided in 
paragraph (b) of this section, the name shall be followed immediately by 
the statement "Glucose removed for stability" or "Stabilized, glucose 
removed".
    (d)(1) When either of the optional anticaking ingredients specified 
in paragraph (a) of this section is used, the label shall bear the 
statement "Not more than 1 percent silicon dioxide added as an 
anticaking agent" or "Less than 2 percent sodium silicoaluminate added 
as an anticaking agent", whichever is applicable.
    (2) The name of any optional ingredient used, as provided in 
paragraph (d)(1) of this section, shall be listed on the principal 
display panel or panels of the label with such prominence and 
conspicuousness as to render such statement likely to be read and 
understood by the ordinary individual under customary conditions of 
purchase.
    (e) 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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.110]
 
[Page 489]
 
                        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. 160.110  Frozen eggs.
 
    (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food 
prepared by freezing liquid eggs that conform to Sec. 160.115, with such 
precautions that the finished food is free of viable Salmonella 
microorganisms.
    (b) Monosodium phosphate or monopotassium phosphate may be added 
either directly or in a water carrier, but the amount added does not 
exceed 0.5 percent of the weight of the frozen eggs. If a water carrier 
is used, it shall contain not less than 50 percent by weight of such 
monosodium phosphate or monopotassium phosphate.
    (c) When one of the optional ingredients specified in paragraph (b) 
of this section is used, the label shall bear the statement "Monosodium 
phosphate (or monopotassium phosphate) added to preserve color", or, in 
case the optional ingredient used is added in a water carrier, the 
statement shall be "Monosodium phosphate (or monopotassium phosphate), 
with -- percent water as a carrier, added to preserve color", the blank 
being filled in to show the percent by weight of water used in 
proportion to the weight of the finished food. The statement declaring 
the optional ingredient used shall appear on the principal display panel 
or panels with such prominence and conspicuousness as to render it 
likely to be read and understood under customary conditions of purchase.
    (d) 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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.115]
 
[Page 489-490]
 
                        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. 160.115  Liquid eggs.
 
    (a) Liquid eggs, mixed eggs, liquid whole eggs, mixed whole eggs are 
eggs of the domestic hen broken from the shells and with yolks and 
whites in their natural proportion as so broken. 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 
liquid eggs 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
 
[[Page 490]]
 
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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.140]
 
[Page 490]
 
                        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. 160.140  Egg whites.
 
    (a) Egg whites, liquid egg whites, liquid egg albumen is the food 
obtained from eggs of the domestic hen, broken from the shells and 
separated from yolks. The food may be mixed, or mixed and strained, and 
is 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. Safe and suitable substances that aid in 
protecting or restoring the whipping properties of liquid egg whites may 
be added. For the purposes of this paragraph, safe and suitable 
substances are those that perform a useful function as whipping aids or 
in the pasteurization or other treatment to render liquid egg whites 
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) Any optional ingredients used as whipping aids, as provided for 
in paragraph (a) of this section, shall be named on the principal 
display panel or panels of labels with such prominence and 
conspicuousness as to render such names likely to be read and understood 
by ordinary individuals under customary conditions of purchase.
    (c) 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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.145]
 
[Page 490-491]
 
                        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. 160.145  Dried egg whites.
 
    (a) The food dried egg whites, egg white solids, dried egg albumen, 
egg albumen solids is prepared by drying liquid egg whites conforming to 
the requirements of Sec. 160.140 (or deviating from that section only by 
not being Salmonella free). As a preliminary step to drying, the 
lysozyme and avidin contents may be reduced. If lysozyme and avidin 
levels are reduced, cation exchange resins regulated for use under 
Sec. 173.25 of this chapter shall be used. As a further preliminary step 
to drying, the glucose content of the liquid egg whites is reduced by 
adjusting the pH, where necessary, with food-grade acid and by following 
one of the optional procedures set forth in paragraph (b) of this 
section. If the food is prepared from liquid egg whites conforming in 
all respects to the requirements of Sec. 160.140, drying shall be done 
with such precautions that the finished food is free of viable 
Salmonella microorganisms. If the food is prepared from liquid egg 
whites that are not Salmonella free, the dried product shall be so 
treated by heat or otherwise as to render the finished food free of 
viable Salmonella microorganisms. Dried egg whites may be powdered.
    (b) The optional glucose-removing procedures are:
    (1) Enzyme procedure. A glucose-oxidase-catalase preparation and 
hydrogen peroxide solution are added to liquid egg whites. The quantity 
used and the time of reaction are sufficient to substantially reduce the 
glucose content. The glucose-oxidase-catalase preparation used is one 
that is generally recognized as safe within the meaning of section 
201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen 
peroxide solution used shall comply with the specifications of the 
United States Pharmacopeia, except that it may exceed the concentration 
specified therein and it does not contain a preservative.
    (2) Controlled fermentation procedures--(i) Yeast procedure. Food-
grade baker's yeast (Saccharomyces cerevisiae) is added to the liquid 
egg whites and controlled fermentation is maintained. The quantity of 
yeast used and the time of reaction are sufficient
 
[[Page 491]]
 
to substantially reduce the glucose content.
    (ii) Bacterial procedure. The liquid egg whites are subjected to the 
action of a culture of glucose-fermenting bacteria either generally 
recognized as safe within the meaning of section 201(s) of the Federal 
Food, Drug, and Cosmetic Act or the subject of a regulation established 
pursuant to section 409 of the act, and the culture is used in 
conformity with such regulation. The quantity of the culture used is 
sufficient to predominate in the fermentation and the time and 
temperature of reaction are sufficient to substantially reduce the 
glucose content.
    (c)(1) Dried egg whites in which the lysozyme and avidin have been 
reduced shall not be nutritionally inferior, as defined in 
Sec. 101.3(e)(4)(i) of this chapter, and shall be considered 
nutritionally equivalent to untreated egg whites if they meet the 
conditions that the biological quality of the protein contained is equal 
to or greater than that of untreated egg white from the same batch of 
liquid egg white.
    (2) Compliance with the biological quality of protein requirement of 
paragraph (c)(1) of this section shall be determined by the analytical 
method prescribed in "Official Methods of Analysis of the Association 
of Official Analytical Chemists," 14th Ed. (1984), section 43.253-
43.257, "Protein Efficiency Ratio, Rat Bioassay, 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.
    (d) When the dried egg whites are prepared from liquid egg whites 
containing any optional ingredients added as whipping aids, as provided 
for in Sec. 160.140(a), the common names of such optional ingredients 
shall be listed on the principal display panel or panels of the label 
with such prominence and conspicuousness as to render the names likely 
to be read and understood by ordinary individuals under customary 
conditions of purchase.
    (e) The name of the food for which a definition and standard of 
identity is prescribed in this section is alternatively "Dried egg 
whites", Egg white solids", "Dried egg albumen", or "Egg albumen 
solids". If the lysozyme and avidin content is reduced as provided in 
paragraph (a) of this section, the name shall be immediately preceded or 
followed by the statement "lysozyme and avidin reduced" when the dried 
egg whites are sold as such. When the dried egg whites are used in a 
fabricated food, the statement "lysozyme and avidin reduced" may be 
omitted from any declaration of ingredients required under Sec. 101.4 of 
this chapter.
    (f) 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 51 FR 11435, Apr. 3, 1986; 51 
FR 25362, July 14, 1986; 54 FR 24895, June 12, 1989; 58 FR 2883, Jan. 6, 
1993; 63 FR 14035, Mar. 24, 1998]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.150]
 
[Page 491]
 
                        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. 160.150  Frozen egg whites.
 
    (a) Frozen egg whites, frozen egg albumen is the food prepared by 
freezing liquid egg whites that conform to Sec. 160.140, with such 
precautions that the finished food is free of viable Salmonella 
microorganisms.
    (b) When frozen egg whites are prepared from liquid egg whites 
containing any optional ingredients added as whipping aids, as provided 
for in Sec. 160.140(a), the common names of such optional ingredients 
shall be listed on the principal display panel or panels of the label 
with such prominence and conspicuousness as to render such names likely 
to be read and understood by ordinary individuals under customary 
conditions of purchase.
    (c) 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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.180]
 
[Page 491-492]
 
                        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
 
[[Page 492]]
 
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]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.185]
 
[Page 492-493]
 
                        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. 160.185  Dried egg yolks.
 
    (a) Dried egg yolks, dried yolks is the food prepared by drying egg 
yolks that conform to Sec. 160.180, with such precautions that the 
finished food is free of viable Salmonella microorganisms. Before 
drying, the glucose content of the liquid egg yolks may be reduced by 
one of the optional procedures set forth in paragraph (b) of this 
section. Either silicon dioxide complying with the provisions of 
Sec. 172.480 of this chapter or sodium silicoaluminate may be added as 
an optional anticaking ingredient, but the amount of silicon dioxide 
used is not more than 1 percent and the amount of sodium silicoaluminate 
used is less than 2 percent by weight of the finished food. The finished 
food shall contain not less than 95 percent by weight total egg solids.
    (b) The optional glucose-removing procedures are:
    (1) Enzyme procedure. A glucose-oxidase-catalase preparation and 
hydrogen peroxide solution are added to the liquid egg yolks. The 
quantity used and the time of reaction are sufficient to substantially 
reduce the glucose content of the liquid egg yolks. The glucose-oxidase-
catalase preparation used is one that is generally recognized as safe 
within the meaning of section 201(s) of the Federal Food, Drug, and 
Cosmetic Act. The hydrogen peroxide solution used shall comply with the 
specification of the United States Pharmacopeia, except that it may 
exceed the concentration specified therein and it does not contain a 
preservative.
    (2) Yeast procedure. The pH of the liquid egg yolks is adjusted to 
the range of 6.0 to 7.0, if necessary, by the addition of dilute, 
chemically pure hydrochloric acid, and controlled fermentation is 
maintained by adding food-grade baker's yeast (Saccharomyces 
cerevisiae). The quantity of yeast used and the time of reaction are 
sufficient to substantially reduce the glucose content of the liquid egg 
yolks.
    (c) The name of the food for which a definition and standard of 
identity is prescribed by this section is "Dried egg yolks", or 
"Dried yolks", and if the glucose content was reduced, as provided in 
paragraph (b) of this section, the name shall be followed immediately by 
the statement "Glucose removed for stability" or "Stabilized, glucose 
removed".
    (d)(1) When either of the optional anticaking ingredients specified 
in paragraph (a) of this section is used, the label shall bear the 
statement "Not more than 1 percent silicon dioxide added as an 
anticaking agent" or "Less than 2 percent sodium silicoaluminate added 
as an anticaking agent", whichever is applicable.
 
[[Page 493]]
 
    (2) The name of any optional ingredient used, as provided in 
paragraph (d)(1) of this section, shall be listed on the principal 
display panel or panels of the label with such prominence and 
conspicuousness as to render such statement likely to be read and 
understood by the ordinary individual under customary conditions of 
purchase.
    (e) 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 58 FR 2883, Jan. 6, 1993]
 
 
 
 
 
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR160.190]
 
[Page 493]
 
                        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. 160.190  Frozen egg yolks.
 
    (a) Frozen egg yolks, frozen yolks is the food prepared by freezing 
egg yolks that conform to Sec. 160.180, with such precautions that the 
finished food is free of viable Salmonella microorganisms.
    (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 58 FR 2884, Jan. 6, 1993]