MIL-C-44072C
Commercial Fats and Oils chapter in the Official and Tentative Methods of the American Oil Chemists Society. The shortening may contain alpha monoglycerides and an antioxidant or combination of antioxidants, as permitted by the Federal Grain Inspection Service (FGIS), and the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
3.2.5 Nuts.
3.2.5.1 Nuts, almonds, shelled. Shelled almond pieces shall be of the small piece size classification and shall be U.S. No. 1 Pieces of the U.S. Standards for Grades of Shelled Almonds. A minimum of 95 percent, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 5 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled almonds shall be coated with an approved food grade antioxidant and shall be of the latest season's crop.
3.2.5.2 Nuts, pecans, shelled. Shelled pecan pieces shall be of the small piece size classification, shall be of a light color, and shall be U.S. Grade No. 1 Pieces of the U.S. Standards for Grades of Shelled Pecans. A minimum of 90 percent, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 2 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled pecans shall be coated with an approved food grade antioxidant and shall be of the latest season's crop.
3.2.5.3 Nuts, walnuts, shelled. Shelled walnut pieces shall be of the small piece size classification, shall be of a light color, and shall be U.S. No. 1 of the U.S. Standards for Shelled English Walnuts. A minimum of 90 percent, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 1 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. the shelled walnuts shall be coated with an approved food grade antioxidant and shall be of the latest season's crop.
3.2.6 Whole eggs, liquid or frozen. Whole eggs may be liquid or frozen and shall have been processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 59). The whole eggs shall be egg whites and egg yolks in their natural proportions as broken directly from the shell eggs as evidenced by a USDA Egg Products Inspection Certificate. For liquid whole eggs, the USDA certificate shall state the date and time of pasteurization. Liquid whole eggs shall be held at a temperature of 400F or lower and shall be held for not more than 72 hours from the time of pasteurization until the start of formulation of the product in which they are used. Frozen whole eggs shall be held at 100F or lower and used within 120 days from the date of production. The whole eggs shall be free from off-odors and off-flavors, such as sulfide-like, fruity, sour, musty, or metallic, and shall be free from foreign materials.
3.2.6.1 Eggs, whole, dried. Dried whole eggs or free-flowing dried whole eggs may be used. The anticaking ingredient in the free-flowing dried whole eggs may be either silicon dioxide or sodium silicoaluminate. The amount of silicon dioxide shall be not more than 1 percent by weight of the dried whole eggs, and the amount of sodium silicoaluminate shall be less than 2 percent by weight of the dried whole eggs. The dried whole eggs and free-flowing dried whole eggs shall contain not less
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