[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.846]
[Page 95-96]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 172_FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN
CONSUMPTION--Table of Contents
Subpart I_Multipurpose Additives
Sec. 172.846 Sodium stearoyl lactylate.
The food additive sodium stearoyl lactylate (CAS Reg. No. 25-383-
997) may be safely used in food in accordance with the following
prescribed conditions:
(a) The additive, which is a mixture of sodium salts of stearoyl
lactylic acids and minor proportions of sodium salts of related acids,
is manufactured by the reaction of stearic acid and lactic acid and
conversion to the sodium salts.
(b) The additive meets the specifications of the ``Food Chemicals
Codex,'' 3d Ed. (1981), pp. 300-301, which is incorporated by reference.
Copies may be obtained from the National Academy Press, 2101
Constitution Ave. NW., Washington, DC 20418, or may be examined at the
National Archives and Records Administration (NARA). For information on
the availability of this material at NARA, call 202-741-6030, or go to:
http://www.archives.gov/federal--register/code--of--federal--
regulations/ibr--locations.html.
(c) It is used or intended for use as follows when standards of
identity established under section 401 of the Act do not preclude such
use:
(1) As a dough strengthener, emulsifier, or processing aid in baked
products, pancakes, and waffles, in an
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amount not to exceed 0.5 part for each 100 parts by weight of flour
used.
(2) As a surface-active agent, emulsifier, or stabilizer in icings,
fillings, puddings, and toppings, at a level not to exceed 0.2 percent
by weight of the finished food.
(3) As an emulsifier or stabilizer in liquid and solid edible fat-
water emulsions intended for use as substitutes for milk or cream in
beverage coffee, at a level not to exceed 0.3 percent by weight of the
finished edible fat-water emulsion.
(4) As a formulation aid, processing aid, or surface-active agent in
dehydrated potatoes, in an amount not to exceed 0.5 percent of the dry
weight of the food.
(5) As an emulsifier, stabilizer, or texturizer in snack dips, at a
level not to exceed 0.2 percent by weight of the finished product.
(6) As an emulsifier, stabilizer, or texturizer in cheese
substitutes and imitations and cheese product substitutes and
imitations, at a level not to exceed 0.2 percent by weight of the
finished food.
(7) As an emulsifier, stabilizer, or texturizer in sauces or
gravies, and the products containing the same, in an amount not to
exceed 0.25 percent by weight of the finished food.
(8) In prepared mixes for each of the foods listed in paragraphs (c)
(1) through (7) of this section, provided the additive is used only as
specified in each of those paragraphs.
(9) As an emulsifier, stabilizer, or texturizer in cream liqueur
drinks, at a level not to exceed 0.5 percent by weight of the finished
product.
[45 FR 51767, Aug. 5, 1980, as amended at 49 FR 10105, Mar. 19, 1984; 50
FR 49536, Dec. 3, 1985; 51 FR 1495, Jan. 14, 1986; 51 FR 3333, Jan. 27,
1986; 65 FR 60859, Oct. 13, 2000]
Additives that reference this regulation: |
