(a) Wheat and soy macaroni products are the class of food each of which conforms to the definition and standard of identity and is subject to the requirements for label statement of ingredients, prescribed for macaroni products by Sec. 139.110(a), (f)(2), (f)(3), and (g), except that:
(1) Soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredients used (the soy flour used is made from heat-processed, dehulled soybeans, with or without the removal of fat therefrom); and
(2) None of the optional ingredients permitted by Sec. 139.110(a) (1) and (2) is used. When the optional ingredient gum gluten (Sec. 139.110(a)(5)) is added, the quantity is such that the protein derived therefrom, together with the protein derived from semolina, durum flour, farina, flour or any combination of these used, does not exceed 13 percent of the weight of the finished food.
(b) Wheat and soy macaroni is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for macaroni by Sec. 139.110(b).
(c) Wheat and soy spaghetti is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for spaghetti by Sec. 139.110(c).
(d) Wheat and soy vermicelli is the wheat and soy macaroni product the units of which conform to the specifications of shape and size prescribed for vermicelli by Sec. 139.110(d).
(e) The name of each food for which a definition and standard of identity is prescribed by this section is ``Wheat and soy macaroni product'', ``Wheat and soybean macaroni product'', ``------ and soy macaroni product'', or ``------ and soybean macaroni product'', the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in Sec. 139.110(a); or alternatively, the name is ``Wheat and soy macaroni'', ``Wheat and soybean macaroni'', ``------ and soy macaroni'', or ``------ and soybean macaroni'' when the units of the food comply with the requirements of paragraph (b) of this section; or ``Wheat and soy spaghetti'', ``Wheat and soybean spaghetti'', ``------ and soy spaghetti'', or ``------ and soybean spaghetti'' when such units comply with the requirements of paragraph (c) of this section; or ``Wheat and soy vermicelli'', ``Wheat and soybean vermicelli'', ``------ and soy vermicelli'', or ``------ and soybean vermicelli'' when such units comply with the requirements of paragraph (d) of this section, the blank in each instance being filled in with the name whereby the wheat ingredient used is designated in Sec. 139.110(a). [42 FR 14409, Mar. 15, 1977, as amended at 58 FR 2878, Jan. 6, 1993]