(a) Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization and conforms to the specifications of § 168.111, except that the total solids content is not less than 98.0 percent m/m.
(b) The name of the food is “Dextrose anhydrous” or “Anhydrous dextrose” or alternatively, “______ sugar anhydrous” or “Anhydrous sugar”, with the blank to be filled with the name of the food source, for example, “Corn sugar anhydrous”.
[42 FR 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
(a) Dextrose monohydrate is purified and crystallized D-glucose containing one molecule of water of crystallization with each molecule of D-glucose.
(b) The food shall meet the following specifications:
(1) The total solids content is not less than 90.0 percent mass/mass (m/m), and the reducing sugar content (dextrose equivalent), expressed as D-glucose, is not less than 99.5 percent m/m calculated on a dry basis.
(2) The sulfated ash content is not more than 0.25 percent m/m (calculated on a dry basis), and the sulfur dioxide content is not more than 20 mg/kg.
(c) The name of the food is “Dextrose monohydrate” or “Dextrose” or alternatively, “______ sugar monohydrate” or “______ sugar”, with the blank to be filled with the name of the food source, for example, “Corn sugar monohydrate” or “Corn sugar”.
http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(d) For purposes of this section, the methods of analysis to be used to determine if the food meets the specifications of paragraph (b) (1) and (2) of this section are the following sections in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed.…
(a) Glucose sirup is the purified, concentrated, aqueous solution of nutritive saccharides obtained from edible starch.
(b) The food shall meet the following specifications:
(1) The total solids content is not less than 70.0 percent mass/mass (m/m), and the reducing sugar content (dextrose equivalent), expressed as D-glucose, is not less than 20.0 percent m/m calculated on a dry basis.
(2) The sulfated ash content is not more than 1.0 percent m/m (calculated on a dry basis), and the sulfur dioxide content is not more than 40 mg/kg.
(c) The name of the food is “Glucose sirup”. When the food is derived from a specific type of starch, the name may alternatively be “______ sirup”, the blank to be filled in with the name of the starch. For example, “Corn sirup”, “Wheat sirup”, “Tapioca sirup”. When the starch is derived from sorghum grain, the alternative name of the food is “Sorghum grain sirup”. The word “sirup” may also be spelled “syrup”.
http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(d) For purposes of this section, the methods of analysis to be used to determine if the food meets the specifications of paragraph (b)(1) and (2) of this…
(a) Dried glucose sirup is glucose sirup from which the water has been partially removed and conforms to the specifications of § 168.120, except that:
(1) The total solids content is not less than 90.0 percent m/m when the reducing sugar content (dextrose equivalent), expressed as D-glucose, is not less than 88.0 percent m/m, calculated on a dry basis; or
(2) The total solids content is not less than 93.0 percent m/m when the reducing sugar content, (dextrose equivalent) expressed as D-glucose, is less than 88.0 percent m/m, calculated on a dry basis.
(b) The name of the food is “Dried glucose sirup” or “Glucose sirup solids”. When the food is derived from a specific type of starch, the name may alternatively be “Dried ______ sirup” or “______ sirup solids”, the blank to be filled in with the name of the starch; for example, “Dried corn sirup”, “Corn sirup solids”, “Dried wheat sirup”, “Wheat sirup solids”, “Dried tapioca sirup”, “Tapioca sirup solids”. When the starch is derived from sorghum grain, the alternative name of the food is “Dried sorghum grain sirup” or “Sorghum grain sirup solids”. The word “sirup” may also be spelled “syrup”.
(a) Lactose is the carbohydrate normally obtained from whey. It may be anhydrous or contain one molecule of water of crystallization or be a mixture of both forms.
(b) The food shall meet the following specifications:
(1) The lactose content is not less than 98.0 percent, mass over mass (m/m), calculated on a dry basis.
(2) The sulfated ash content is not more than 0.3 percent, m/m, calculated on a dry basis.
(3) The pH of a 10.0-percent m/m solution is not less than 4.5 nor more than 7.5.
(4) The loss on drying for 16 hours at 120 °C is not more than 6.0 percent, m/m.
(c) The name of the food is “Lactose” or, alternatively, “Milk sugar”.
http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.(d) The methods of analysis in paragraphs (d)(1), (d)(2), (d)(3), (d)(4), and (d)(5) of this section are to be used to determine whether the food meets the requirements of paragraphs (b)(1), (b)(2), (b)(3), and (b)(4) of this section. The methods are contained in “Official Methods of Analysis of the Association of Official Analytical Chemists”, 14th Ed. (1984), including the 4th Supp. (1988), which is incorporated by reference in accordance with 5…
Saccharum officinarum(a) Cane sirup is the liquid food derived by concentration and heat treatment of the juice of sugarcane ( L.) or by solution in water of sugarcane concrete made from such juice. It contains not less than 74 percent by weight of soluble solids derived solely from such juice. The concentration may be adjusted with or without added water. It may contain one or more of the optional ingredients provided for in paragraph (b) of this section. All ingredients from which the food is fabricated shall be safe and suitable.
(b) The optional ingredients that may be used in cane sirup are:
(1) Salt.
(2) Preservatives.
(3) Defoaming agents.
(c) The name of the food is “Cane sirup” or “Sugar cane sirup”. Alternatively, the word “sirup” may be spelled “syrup”.
Label declaration.(d) 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 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
Acer(a) Maple sirup is the liquid food derived by concentration and heat treatment of the sap of the maple tree () or by solution in water of maple sugar (mapel concrete) made from such sap. It contains not less than 66 percent by weight of soluble solids derived solely from such sap. The concentration may be adjusted with or without added water. It may contain one or more of the optional ingredients provided for in paragraph (b) of this section. All ingredients from which the food is fabricated shall be safe and suitable.
(b) The optional ingredients that may be used in maple sirup are:
(1) Salt.
(2) Chemical preservatives.
(3) Defoaming agents.
(c) The name of the food is “Maple sirup”. Alternatively, the word “sirup” may be spelled “syrup”.
Label declaration.(d) 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 14479, Mar. 15, 1977, as amended at 58 FR 2896, Jan. 6, 1993]
Sorghum vulgare(a) Sorghum sirup is the liquid food derived by concentration and heat treatment of the juice of sorghum cane (sorgos) (). It contains not less than 74 percent by weight of soluble solids derived solely from such juice. The concentration may be adjusted with or without added water. It may contain one or more of the optional ingredients provided for in paragraph (b) of this section. All ingredients from which the food is fabricated shall be safe and suitable.
(b) The optional ingredients that may be used in sorghum sirup are:
(1) Salt.
(2) Chemical preservatives.
(3) Defoaming agents.
(4) Enzymes.
(5) Anticrystallizing agents.
(6) Antisolidifying agents.
(c) The name of the food is “Sorghum sirup” or “Sorghum”. Alternatively, the word “sirup” may be spelled “syrup”.
Label declaration.(d) 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 14479, Mar. 15, 1977, as amended at 58 FR 2886, Jan. 6, 1993]
(a) Table sirup is the liquid food consisting of one or more of the optional sweetening ingredients provided for in paragraph (b)(1) of this section. The food contains not less than 65 percent soluble sweetener solids by weight and is prepared with or without added water. It may contain one or more of the optional ingredients prescribed in paragraphs (b)(2) through (12) of this section. All ingredients from which the food is fabricated shall be safe and suitable. (Vitamins, minerals, and protein added for nutritional purposes and artificial sweeteners are not considered to be suitable ingredients for this food.)
(b) The optional ingredients that may be used in table sirup are:
(1) One or more of the nutritive carbohydrate sweeteners provided for in this paragraph (b)(1). When a sweetener provided for in paragraph (b)(1)(i) or (ii) of this section is used it shall constitute not less than 2 percent by weight of the finished food.
(i) The sirups identified by §§ 168.130, 168.140, and 168.160, except that the use of any such ingredient is so limited that the finished food does not meet the requirement prescribed for any sirup by § 168.130, § 168.140, or § 168.160.
(ii) Honey.…
