[Title 21 CFR 137.230]
[Code of Federal Regulations (annual edition) - April 1, 1996 Edition]
[Title 21 - FOOD AND DRUGS]
[Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED]
[Subchapter B - FOOD FOR HUMAN CONSUMPTION]
[Part 137 - CEREAL FLOURS AND RELATED PRODUCTS]
[Subpart B - Requirements for Specific Standardized Cereal Flours and]
[Sec. 137.230 - Corn grits.]
[From the U.S. Government Publishing Office]




  21
  FOOD AND DRUGS
  2
  1996-04-01
  1996-04-01
  false
  
  137.230
  Sec. 137.230
  
    FOOD AND DRUGS
    FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED
    FOOD FOR HUMAN CONSUMPTION
    CEREAL FLOURS AND RELATED PRODUCTS
    Requirements for Specific Standardized Cereal Flours and
  


Sec. 137.230   Corn grits.

    (a) Grits, corn grits, hominy grits, is the food prepared by so 
grinding and

[[Page 369]]

sifting cleaned white corn, with removal of corn bran and germ, that:
    (1) On a moisture-free basis its crude fiber content is not more 
than 1.2 percent and its fat content is not more than 2.25 percent; and
    (2) When tested by the method prescribed in paragraph (b)(2) of this 
section not less than 95 percent passes through a No. 10 sieve but not 
more than 20 percent through a No. 25 sieve.
    (b)(1) For the purposes of this section moisture, fat, and crude 
fiber are determined by methods therefor referred to in 
Sec. 137.250(b)(1).
    (2) The method referred to in paragraph (a) of this section is as 
follows: Use No. 10 and No. 25 Sieves, having standard 20.3 centimeter 
(8-inch) diameter full-height frames, complying with the specifications 
for wire cloth and sieve frames in ``Official Methods of Analysis of the 
Association of Official Analytical Chemists'', 13th Ed. (1980), Table 1, 
``Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series),'' 
under the heading ``Definitions of Terms and Explanatory Notes,'' which 
is incorporated by reference. Copies may be obtained from the 
Association of Official Analytical Chemists, 2200 Wilson Blvd., Suite 
400, Arlington, VA 22201-3301, or may be examined at the Office of the 
Federal Register, 800 North Capitol Street, NW., suite 700, Washington, 
DC. Attach bottom pan to No. 25 sieve. Fit the No. 10 sieve into the No. 
25 sieve. Pour 100 grams of sample into the No. 10 sieve, attach cover 
and hold assembly in a slightly inclined position, shake the sieves by 
striking the sides against one hand with an upward stroke, at the rate 
of about 150 times per minute. Turn the sieves about one-sixth of a 
revolution each time in the same direction after each 25 strokes. 
Continue shaking for 2 minutes. Weigh separately the material remaining 
on the No. 10 sieve and in the pan, and calculate each weight as percent 
of sample. The percent of sample passing through a No. 10 sieve shall be 
determined by subtracting from 100 percent the percent remaining on the 
No. 10 sieve. The percent of material in the pan shall be considered as 
the percent passing through a No. 25 sieve.

[42 FR 14402, Mar. 15, 1977, as amended at 47 FR 11828, Mar. 19, 1982; 
49 FR 10098, Mar. 19, 1984; 54 FR 24894, June 12, 1989]