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Washington Saturday, July 6, 1946
3. Alim entary pastes containing .suffi cient added gum gluten to raise their gluten content to approximately 40 per cent are known as gluten macaroni , T IT L E 21FOOD AN D DRUGS
gluten spaghetti , etc., and are sold al most entirely in stores of the type usually Chapter I Food and Drug Administra referred to as health food stores .
tion, Federal Security Agency These pastes are consumed principally Docket No. FDG 33 -bJ
by persons suffering from diabetes or persons on so-called reducing diets.
P art 16 A l im e n t a r y P astes When thoroughly cooked such alimentary DEFINITIONS AND STANDARDS OF IDENTITY
pastes are not unpalatable but their taste, appearance, and other physical In the matter of amending the defini properties differ considerably from those tions and standards o f identity for mac o f ordinary macaroni products, and more aroni products, milk macaroni products,, time is required for their cooking. R e
whole wheat macaroni products, wheat cently, soy flour has been used in some of and soy macaroni products, vegetable these foods, in lieu o f a part of the gum macaroni products, noodle products, gluten ordinarily added.
wheat and soy noodle products,and 4. Alimentary pastes containing added vegetable noodle products so as to per gum gluten in amounts sufficient to bring mit the use o f gluten in such products the total gluten content of the finished as an optionalltigredient, and fixing and product to around 18 or 20 percent are establishing a definition and standard also generally known as gluten maca of identity for gluten macaroni products.
roni, gluten spaghetti, etc. Recently, By virtue of the authority vested in the such designations as 18 percent gluten Federal Security Administrator by the macaroni and 20 percent gluten maca provisions o f the Federal Food, Drug, roni have been used. These pastes, and Cosmetic Act secs. 40lr 701, 52
when manufactured prim arily for per Stat. 1046, 1055; 21 U.S.C. 341, 371;
sons o f Italian antecedents, are some the Reorganization Act of 1939 53 Stat.
times sold under the Italian name of 561, 5 U.S.C. 133 and Reorganization pastina glutinata. This type of ali Plans No. I 53 Stat. 1423, 4 F.R. 2727
mentary paste does not differ to a marked and No. IV 54 Stat. 1234, 5 F.R. 2421 ;
degree in taste or appearance from or and upon the basis of evidence of record dinary macaroni products manufactured at the hearing duly held pursuant to the from semolina, although it requires notice issued on Septembef 15, 1945 10
slightly more cooking time. Th e sale F.R. 11818, the following order is hereby o f such foods has been largely promoted promulgated:

by representations that they are low Findings of fact. 1. W heat gluten is in starch, are nonfattening, that they composed of two proteins, gliadin and can replace other foods as sources of pro glutenin.
The commercially prepared tein in the diet, o r that they serve some gluten product used in the United States other special purpose-in the diet.
for increasing the gluten content of ali 5. The addition of gum gluten to a li mentary pastes is made by washing the mentary pastes in amounts sufficient to starch from flour and drying the remain raise the total gluten content to 18 or ing sticky mass at a low temperature.
20 percent, or to approximately 40 per The resulting product contains approxi cent, results in a substantial increase in mately 80 percent protein and is com the cost of these pastes. Such increased monly known, as gum gluten .
2.
Alimentary pastes to which gum cost is passed on to the consumer. The sale of such pastes is quite small in com gluten is added, with resulting, increase parison with ordinary macaroni prod in the protein content fo r which rep ucts containing no added gluten.
resentations are made, fall into two gen 6. Notwithstanding the lower starch eral groups, one in which the gluten con content of alimentary pastes containing tent of the finished product is increased 18 to 20 percent or even 40 percent o f to 18 or 20 percent, the other in which the gluten, their dietary effect is but little gluten content is increased to approxi Continued on next page mately 40 percent.

CONTENTS

R e g u la tio n s
R E G U LA TIO N S AN D NO TICES
C i v i l i a n P r o d u c t io n A d m in is t r a t io n :

T in M-43, Revocation of Dir.
3 ___________________________

P a8e
7506

F ederal D e p o s it I n s u r a n c e C o r
p o r a t io n :

Insured banks not members o f Federal Reserve System;
authorization o f call fo r condition reports:
Mutual savings banks________
State banks__________________
F ood
and
7509
7509

D rug A d m in is t r a t io n :

Pastes, alimentary; definitions and standards of identity__

7503

F reedmen s H o spit al :

Admissions, revision of part____

7506

I nternal R evenue B u r e a u :

Taxes, release of powers of ap pointment:
Estate___________________ :_____
G ift
I nternatio nal T rade, O ffice
of:

Licenses:
General:
Country group_____________
In transit__________________
Special project; extension of v a lid ity _______________
Prohibited exportations_______
O ffice
of
7505
7505

7506
7506
7506
7506

P rice A d m in istr at io n :

Regional and district office orders:
Building materials:
Champaign, 111., area-------Fargo-Moorehead, N. Dak., district___________
Memphis, Tenn____________
Minot, N. Dak., area_______
Raleigh, N. C., district 2.
documents______ 7510, Rock Island-Moline HI., a re a ___________________
St. Louis, Mo., district------Concrete, ready mixed, B u f falo, N. Y., area__________
Mason materials, hard; south ern Delaware area______
S olid F uels A d m inistr ation W ar :

7510
7513
7509
7513
7511
7513
7511
7510
7509

for
Coal, surplus; availability fo r export on commercial m ar k e t .: _______________
7503

7505