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e-CFR data is current as of February 25, 2021

Title 21Chapter ISubchapter BPart 160Subpart B → §160.150

Title 21: Food and Drugs
Subpart B—Requirements for Specific Standardized Eggs and Egg Products

§160.150   Frozen egg whites.

(a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to §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 §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]

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